Ngaldi's profile page
Recipes
Gramma Pearl's Tamale Pie
By ngaldi
Spray oven safe casserole with Pam
- 3 - 4 Xlnt tamales, sliced
- 1 pound ground beef, browned and drained
- 1/2 bunch green onions, chopped
- 1 small can tomato sauce
- 1 cup sliced black olives
- 1 small can diced green chilies
- 1 pound grated cheddar cheese
Balsamic Grilled Vegetables
By ngaldi
Pre heat your grill (I use a gas grill) to medium high heat
- 2 Portobello Mushrooms, cleaned and chopped into 1 inch pieces
- 12 ounces Green Beans, trim ends and cut in half
- 8 ounces Cherry Tomatoes
- 1 Red Onion, cut into bite sized chunky pieces
- a handful of Garlic Cloves, skins removed
- a few splashes of Olive Oil
- a few splashes of Balsamic Vinegar
- Garlic Salt to taste
- Smoked Paprika to taste
- Black Pepper to taste
- Fresh Herbs
- Your favorite cheese
Spinach and Mushroom Stuffed Chicken Breasts
By ngaldi
Recipe courtesy Rachael Ray
- 4 boneless, skinless chicken breasts, 6 ounces
- Large plastic food storage bags or waxed paper
- 1 package, 10 ounces, frozen chopped spinach
- 2 tablespoons butter
- 12 small mushroom caps, crimini or button
- 2 cloves garlic, cracked
- 1 small shallot, quartered
- Salt and freshly ground black pepper
- 1 cup part skim ricotta cheese
- 1/2 cup grated Parmigiano or Romano, a couple of handfuls
- 1/2 teaspoon fresh grated or ground nutmeg
- Toothpicks
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken broth
Turkey Chili
By ngaldi
Recipe courtesy LPGA World Hall of Famer Nancy Lopez; adapted by Canyon Ranch Chef Scott Uehlein
- 1 tablespoon olive oil
- 1 cup chopped sweet onions
- 1 tablespoon minced garlic
- 1/4 cup chopped yellow bell peppers
- 1 pound ground turkey
- 1 (28-ounce) can crushed organic tomatoes, undrained
- 1 (16-ounce) can red kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 tablespoon sugar
- 2 cups low-sodium chicken stock
- 1/2 teaspoon garlic powder
- 1 teaspoon hot sauce (recommended: Tabasco)
- 11/2 teaspoons sea salt
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
Carrie's Baked Pears
By ngaldi
** I kind of guessed on the amount of liquid, you can use any sweeter wine, or OJ, apple cider, I've tried it with ...
- blend:
- 4 pears, peeled and cut in half lengthwise, scoop out any seeds
- 1 cup sweet white wine, such as Reisling
- 1/2 cup water
- 1/4 cup lemon juice
- 2 TBSP honey
- zest strips of one large orange, I used a potato peeler
- 4 cinnamon sticks
- 4 bay leaves
- 1/2 to 1 tsp black pepper
Eggplant Parmesan
By ngaldi
For this low-calorie, low-fat version of the decadent meatless classic, the eggplant is baked, not fried
- 1 beaten egg
- 1/4 cup fat-free milk
- 1/8 teaspoon pepper
- 1 cup crushed saltine crackers (28 crackers)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons dried parsley flakes
- 1 medium eggplant, sliced 1/4 inch thick (1 pound total)
- Nonstick cooking spray
- 1 15-ounce can tomato sauce
- 1/2 teaspoon dried oregano, crushed
- 1 clove garlic, minced
- 3/4 cup shredded part-skim mozzarella cheese (3 ounces)
Homemade Black Bean Veggie Burgers
By ngaldi
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil
- 1 (16 ounce) can black beans, drained and rinsed
- 1/2 green bell pepper, cut into 2 inch pieces
- 1/2 onion, cut into wedges
- 3 cloves garlic, peeled
- 1 egg
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon Thai chili sauce or hot sauce
- 1/2 cup bread crumbs
Edible Gift Recipe: Chocolate Balsamic Vinegar
By ngaldi
For the balsamic vinegar Reduce the vinegar by half (from 2 cups to 1 cup) over low heat
- Chocolate Balsamic Vinegar
- 16 4 fl. oz., or (4) 4 oz. gift bottles
- 1 the balsamic vinegar (yields 1 cup)
- 2 2 2 cups balsamic vinegar
- 1 the chocolate syrup (yields 1 cup)
- 1 1 1 cup water
- 1/2 1/2 1/2 cup sugar
- 2/3 2/3 2/3 cup Dutch process cocoa powder
- 1/4 1/4 1/4 teaspoon salt
- 1 1 1 teaspoon vanilla
Chicken Tamale Casserole
By ngaldi
Risë Minton, Smyrna, GA, Cooking Light NOVEMBER 2008
- 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
Two-Cheese Moussaka with Sautéed Mushrooms and Zucchini
By ngaldi
Preheat the oven to 450°
- 1/2 cup extra-virgin olive oil
- 2 large onions, coarsely chopped
- 1 large garlic clove, minced
- One 28-ounce can whole tomatoes, chopped, juices reserved
- 2 tablespoons tomato paste
- 2 cups water
- 2 tablespoons finely chopped basil
- Salt and freshly ground pepper
- 2 pounds cremini mushrooms, thinly sliced
- 1/2 cup dry white wine
- 2 tablespoons tamari soy sauce
- 2 tablespoons finely chopped dill
- 2 pounds zucchini, sliced crosswise 1/2 inch thick
- 2/3 pound dried lasagna noodles (about 15 noodles)
- 6 large eggs, beaten
- 1 pound feta cheese, crumbled
- 1/4 pound provolone cheese, shredded