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Recipes
Tortilla Casserole
By ngaldi
Recipe courtesy Sandra Lee, 2008
- 8 corn tortillas
- 1 1/4 cups chicken broth, divided
- 2 tablespoons olive oil
- 1 cup frozen chopped onions
- 1 cup frozen chopped green pepper
- 1 1/2 tablespoons minced garlic
- 1 (8-ounce) package fresh sliced mushrooms
- 1 pound ground turkey breast
- 2 cups plain yogurt
- 1 (15-ounce) can diced tomatoes
- 3 tablespoons fine flour (recommended: Wondra Flour)
- 2 tablespoons chili seasoning
- 1 (15-ounce) can artichoke hearts in water, drained and chopped
- 1 1/2 cups organic shredded jack cheese
- 1/2 cup crushed baked tortilla chips
Quinoa Black Bean Burgers
By ngaldi
Directions Bring the quinoa and water to a boil in a saucepan
- 1 (15 ounce) can black beans, rinsed and drained
- 1/4 cup quinoa
- 1/2 cup water
- 1/2 cup bread crumbs
- 1/4 cup minced yellow bell pepper
- 2 tablespoons minced onion
- 1 large clove garlic, minced
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1 teaspoon hot pepper sauce (such as Frank's RedHot®)
- 1 egg
- 3 tablespoons olive oil
Penne with Tomatoes, Olives and Two Cheeses
By ngaldi
Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat
- 6 tablespoons olive oil
- 1 1/2 cups chopped onion
- 1 teaspoon minced garlic
- 3 28-ounce cans Italian plum tomatoes, drained
- 2 teaspoons dried basil
- 1 1/2 teaspoons dried crushed red pepper
- 2 cups canned low-salt chicken broth
- 1 pound penne or rigatoni
- 2 1/2 cups packed grated Havarti cheese
- 1/3 cup sliced pitted brine-cured olives (such as Kalamata)
- 1/3 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh basil
Parmesan Risotto Stuffed Portobellos
By ngaldi
Bring broth and 2 cups water to a simmer in a medium saucepan (do not boil)
- 1 (14-1/2 oz) can vegetable broth
- 2 cups water
- 1 tablespoon olive oil, divided
- 1 cup minced fresh onion
- 1 cup minced celery
- 1 cup minced carrot
- 1 cup uncooked Arborio rice
- 1 cup dry white wine
- 1/2 cup grated parmesan cheese
- 1/4 cup minced green onions
- 4 (5 oz) portobellos, 6" wide
- 1/4 cup skim mozzarella
- 1/2 cup water
- 1 tablespoon chopped onion
- 3 garlic cloves, minced
- 1 10 ounce package fresh spinach, trimmed
Lamb Shanks, Osso Buco, For Two
By ngaldi
Preheat the oven to 325 degrees F
- 1/4 cup extra-virgin olive oil, divided
- 2 meaty lamb shanks (1 1/4 pounds each), fat trimmed if necessary
- Coarse salt and freshly ground black pepper to taste
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, finely chopped
- 2 medium onions, coarsely chopped
- 2 medium carrots, halved lengthwise and cut into 1-inch pieces
- 2 large celery ribs, cut into 1/2-inch dice
- 1/2 bottle (750 ml) dry red wine (I like to use pinot noir wine)
- One (15-ounce) can crushed tomatoes
- 1 1/2 cups chicken stock or low-sodium broth
- Three (3-inch-long) strips of orange zest
- 2 teaspoons dried oregano
- 1/4 cup coarsely chopped flat-leaf parsley, divided
Grilled Mustard Potato Salad
By ngaldi
Preheat an outdoor grill for high heat
- 3 Yukon Gold potatoes, cubed
- 3 red potatoes, cubed
- 1/4 cup canola oil
- 3 tablespoons distilled white vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery salt
- 1/4 teaspoon pepper
Provençal Vegetable Tart
By ngaldi
MAKE THE TART SHELL In a food processor, combine the 1 3/4 cups of flour with the salt
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 stick plus 2 tablespoons cold unsalted butter, cubed
- 1/4 cup ice water
- 3 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 small yellow bell pepper—cored, seeded and sliced 1/4 inch thick
- 1 medium onion, cut into 1/4 inch wedges
- Salt
- Freshly ground black pepper
- 1 small Japanese eggplant, sliced 1/4 inch thick
- 1 small zucchini, sliced 1/4 inch thick
- 1/2 cup grape tomatoes
- 2 teaspoons Champagne vinegar
- 1 teaspoon fresh thyme leaves
- 1 teaspoon chopped basil
- 2 ounces thinly sliced Tomme de Savoie or imported Fontina cheese
Linguine with Lemon, Garlic and Thyme Mushrooms
By ngaldi
Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest,...
- 8 ounces/4 cups finely sliced chestnut/cremini mushrooms
- 1/3 cup extra-virgin olive oil
- 1 tablespoon Maldon/kosher salt or 1 1/2 teaspoons table salt
- Small clove garlic, minced
- 1 lemon, zested and juiced
- 4 sprigs fresh thyme stripped to give 1 teaspoon leaves
- 1 pound linguine
- 1 bunch fresh parsley, leaves chopped, to give 1/2 cup
- 2 to 3 tablespoons freshly grated Parmesan, or to taste
- Freshly ground black pepper
Carrot Rice
By ngaldi
Combine rice and water in a medium saucepan
- 1 cup basmati rice
- 2 cups water
- 1/4 cup roasted peanuts
- 1 tablespoon margarine
- 1 onion, sliced
- 1 teaspoon minced fresh ginger root
- 3/4 cup grated carrots
- salt to taste
- cayenne pepper to taste
- chopped fresh cilantro
Baked Hash Browns Recipe
By ngaldi
Place patties in a greased 13-in
- 8 frozen hash brown patties
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 cup heavy whipping cream
- 1 cup (4 ounces) shredded cheddar cheese