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Recipes
Quinoa-and-Spinach Pilaf
By ngaldi
In a large saucepan, melt butter over medium
- 1 tablespoon unsalted butter
- 1 finely chopped small yellow onion
- 1 minced clove garlic
- 1 cup rinsed quinoa
- 1 1/4 cups water
- 5 cups baby spinach (5 ounces)
- 1 tablespoon grated lemon zest
- Salt and pepper
Roasted Sweet Potatoes & Pears
By ngaldi
Preheat oven to 400°F. Line a baking sheet or large roasting pan with parchment paper
- 2 pounds sweet potatoes, peeled and cut into 1-inch chunks
- 1/4 cup sherry vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 pears, such as Bosc or d'Anjou, cored and cut into 1-inch chunks
Mocha Meringue Bark
By ngaldi
Preheat the oven to 250 degrees F
- 1/2 cup blanched slivered almonds, divided
- 1 teaspoon sugar, plus 1/4 cup
- 4 egg whites
- Pinch salt
- 1 tablespoon instant espresso powder
- 1/3 cup mini chocolate chips
Chicken with Prosciutto and Sage
By ngaldi
In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- Coarse salt and ground pepper
- 4 fresh whole sage leaves, plus 4 minced leaves
- 4 (6 to 8 ounces each) chicken cutlets
- 4 slices (3 ounces) thinly sliced prosciutto
- 4 teaspoons olive oil
- 3/4 cup dry white wine
- 1/3 cup reduced-sodium canned chicken broth
- 1 tablespoon cold butter
Artichoke Spinach Dip - Slimmed
By ngaldi
From Food Network Kitchens
- 9-ounce box frozen artichoke hearts, thawed
- 5 ounces frozen spinach, thawed (about 1/2 cup)
- 2 slices fresh white sandwich bread, crusts trimmed
- 1 1/2 cups part-skim ricotta cheese (about 12 ounces)
- 1/2 teaspoon freshly grated lemon zest
- 1/2 teaspoon fresh thyme leaves
- 1 teaspoon kosher salt
- Pinch cayenne
- 1/4 cup freshly grated Parmesan
- Vegetable cooking spray
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- Serving suggestion: Strips of yellow or red bell pepper, and endive
Guinness-Glazed Halibut
By ngaldi
In a skillet, bring the stout and honey to a boil
- Two 12-ounce bottles Guinness stout
- 1/3 cup honey
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot sauce
- Salt
- Four 6-ounce skinless halibut fillets
- 4 large carrots, cut into 2-by-1/2-inch sticks
- Extra-virgin olive oil, for brushing
- Freshly ground pepper
Winter Squash & Apple Soup
By ngaldi
Preheat oven to 400°F. Line two rimmed baking sheets or shallow roasting pans with parchment paper
- 3 pounds winter squash such as butternut, kabocha, acorn or delicata, peeled and cut into 1-inch chunks (about 8 cups)
- 2 Granny Smith apples, peeled, cored and cut into 1-inch chunks
- 1 yellow onion, chopped
- 4 cloves garlic, sliced
- 1 teaspoon ground ginger
- 3 cups low-sodium vegetable broth
- 2 tablespoons nutritional yeast
- 1/4 cup chopped fresh parsley
Guacamole Grilled Cheese
By ngaldi
Using 1 tablespoon of butter, butter one side of each piece of bread
- 1 recipe Guacamole
- 2 slices whole grain bread
- 3 tablespoons butter, divided
- 4 slices colby jack cheese
Grilled Pork Tenderloin
By ngaldi
Trim the pork tenderloin of any excess fat and silver skin
- 1 whole pork tenderloin, approximately 1 pound
- 1 lime, zest finely grated
- 1/2 cup freshly squeezed lime juice
- 1/4 cup honey
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon garlic powder
- 1 chipotle chile pepper in adobo sauce
- 1 teaspoon vegetable oil
- 1 tablespoon chopped fresh cilantro leaves
Tiropites (Greek Phyllo Cheese Appetizers)
By ngaldi
Preheat oven to 375° Beat eggs until fluffy
- You may add to your taste:
- 3 eggs
- 1 lb. feta cheese, crumbled
- 1 1/2 lbs. ricotta cheese
- 1 lb. phyllo pastry sheets
- 3/4 lb. butter, melted
- 1 tablespoon parsley, finely chopped
- 1/4 teaspoon nutmeg
- 1/8 teaspoon pepper