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Recipes
Tangy Coleslaw | WholeFoodsMarket.com
By ngaldi
In a small bowl, whisk together mayonnaise, lemon juice, sugar, salt and 2 tablespoons water
- 1/4 cup mayonnaise*
- 2 tablespoons lemon juice
- 1 tablespoon sugar
- Salt to taste
- 1 (10-ounce) package shredded cabbage coleslaw mix
- 1 large carrot, peeled and grated
- 2 green onions, thinly sliced
- 1/3 cup dried cranberries
- 1/4 cup chopped walnuts (optional)
Chicken Tamale Casserole
By ngaldi
1. Preheat oven to 400°. 2
- 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
- 1/3 cup fat-free milk
- 1/4 cup egg substitute
- 1 teaspoon ground cumin
- 1/8 teaspoon ground red pepper
- 1 (14 3/4-ounce) can cream-style corn
- 1 (8.5-ounce) box corn muffin mix (such as Martha White)
- 1 (4-ounce) can chopped green chiles, drained
- Cooking spray
- 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
- 2 cups shredded cooked chicken breast
- 1/2 cup fat-free sour cream
Avocado Mango Salsa
By ngaldi
Sweet mango mixed with creamy avocado with spicy jalapeño and onion make a wonderful salsa
- 1 mango, chopped
- 1/2 avocado, chopped
- 1/2 jalapeno pepper, minced
- 1/4 small red onion, minced
- 1 handful cilantro, chopped
- 1/2 lime, juiced
- Salt
Herb-Crusted Pork Roast with Ginger-Fig Compote
By ngaldi
In a bowl, combine the garlic, rosemary, thyme, mustard, lavender and 1/4 cup of the olive oil
- 6 large garlic cloves, smashed and chopped
- 2 teaspoons chopped rosemary
- 2 teaspoons chopped thyme
- 2 teaspoons whole-grain mustard
- 1 teaspoon dried lavender
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- One 1 1/2-pound boneless pork loin roast
- 1 cup water
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- One 1-inch piece of fresh ginger, peeled and very thinly sliced
- 6 allspice berries, cracked
- 6 black peppercorns, cracked
- 8 dried figs, left whole
- Salt and freshly ground pepper
- 1/4 cup raisins
- 1/2 cup dry red wine
- 3/4 cup low-sodium chicken broth
Slow Roasted Greek Lamb
By ngaldi
Preheat oven to 300°. Place the lamb in a roasting pan
- 3 pound leg of lamb roast, on the bone
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- juice of 1 lemon
- salt and freshly ground black pepper
- 1 onion, sliced into rings
- 2 carrots, halved lengthwise
- 2 tablespoons chopped parsley
Grilled Fish Steaks
By ngaldi
In a stainless steel or glass bowl, combine garlic, olive oil, basil, salt, pepper, lemon juice, and parsley
- 1 clove garlic, minced
- 6 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 2 (6 ounce) fillets halibut
Zucchini and tomato pie
By ngaldi
Nothing says summer like a gorgeous pie, but this one has a twist
- HASH BROWN CRUST
- 5 russet potatoes, peeled and coarsely grated kept in water
- 3 tablespoons butter, melted, divided
- 3 teaspoons salt
- 1 teaspoon ground pepper
- TOMATO JAM
- 1 tablespoon extra-virgin olive oil
- 1 cup shallots, finely chopped
- 1 clove garlic, minced
- 2 pounds ripe plum tomatoes, peeled, seeded and roughly chopped
- 3 tablespoons sugar
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- PIMENTO CHEESE
- 8 ounces cream cheese
- 3 pounds grated sharp cheddar cheese
- 1 1/2 cups mayonnaise
- 1 teaspoon hot sauce
- 10 ounces roasted bell peppers, chopped
- 1/2 Spanish onion, grated
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper ground
- FILLING
- 1 tablespoon extra-virgin olive oil
- 1 cup baby zucchini, sliced thin lengthwise on a mandolin
- 1 cup baby summer squash, sliced thin lengthwise on a mandoline
- 1 cup baby heirloom tomatoes, halved
- 8 squash blossoms
- 4 eggs
- 1/2 cup milk
- 1/2 cup cream
- Sea salt and freshly ground black pepper
- 1 large handful basil, for garnish
Lemony Chicken Saltimbocca
By ngaldi
4 (4-ounce) chicken cutlets 1/8 teaspoon salt 12 fresh sage leaves 2 ounces very thinly sliced prosciut
- 4 (4-ounce) chicken cutlets
- 1/8 teaspoon salt
- 12 fresh sage leaves
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
- Lemon wedges (optional)
Decadent Brownies (Kathy)
By ngaldi
Preheat oven 350 F Bottom layer: Combine the ingredients and pour into a greased (or Pam sprayed) 9 x 13 pan Top l...
- Bottom Layer
- 1 1 1 package Duncan Hines chocolate Lover's Brownie mix (or any brownie mix)
- 2 2 2 eggs
- 3 3 to 1/3 Kahlua plus water to make 1/3 cup
- 1/4 1/4 1/4 cup vegetable oil
- 1/2 1/2 1/2 cup chopped nuts (pecans or walnuts)
- Top Layer
- 2 2 2 eggs
- 1 1 1 teaspoon vanilla
- 8 8 8 ounces cream cheese
- 1 1 1 box powdered sugar
Chile Con Queso
By ngaldi
Melt the butter in a medium saucepan over medium heat
- 3 3 3 tablespoons unsalted butter
- 1 1 3/4 small yellow onion, diced (about 3/4 cup)
- 1 1 1 large jalapeño pepper, finely diced (see note)
- 4 4 4 cloves garlic, minced or pressed through a garlic press
- 3 3 3 tablespoons all purpose flour
- 2 2 2 cups half & half
- 4 4 1 ounces (about 1 cup) grated sharp Cheddar cheese
- 4 4 1 ounces (about 1 cup) grated Pepper Jack cheese
- 1/4 1/4 1/4 teaspoon cumin
- 1/4 Heaping 1/4 teaspoon salt
- 2 2 2 tablespoons finely diced tomatoes (use only the flesh, no seeds or juice)
- 1/4 1/4 1/4 teaspoon crushed red pepper flakes, optional for more heat
- Fresh chopped cilantro, optional for garnish