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Recipes
ULTIMATE HUMMUS DIP
By ngaldi
In the bowl of a food processor, place the chickpeas and pulse them until they all breakdown and have a fine textu...
- 3 cups of peeled chickpeas (cooked or canned, if canned, rinse well)
- 3 Tablespoons of tahini
- 1/4 cup of warm water
- 2 tablespoons of Greek yogurt (optional for an extra tang, omit if vegan)
- 1 clove of garlic
- Juice of 1 lemon
- 1/2 teaspoon of salt
- 1/4 teaspoon of cumin
- 2 Tablespoons of extra virgin olive oil
Mexican Rice
By ngaldi
Heat oil in a large saucepan over medium heat and add rice
- 3 tablespoons vegetable oil
- 1 cup uncooked long-grain rice
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
- 1/4 cup chopped onion
- 1/2 cup tomato sauce
- 2 cups chicken broth
Buffalo Chicken Dip
By ngaldi
Heat chicken and hot sauce in a skillet over medium heat, until heated through
- 2 (10-ounce) cans chunk white chicken, drained
- 2 (8-ounce) packages cream cheese, softened
- 1 cup Ranch salad dressing
- 3/4 cup pepper sauce, such as Franks Red Hot
- 1-1/2 cups shredded Cheddar cheese
- 1 bunch celery, cleaned and cut into 4-inch pieces
- 1 8-ounce box chicken-flavored crackers
Whole-Grain Honey Mustard
By ngaldi
Surprise friends with this from-scratch version of a condiment that's typically found at the supermarket
- 2 cup(s) yellow mustard seeds
- 1 cup(s) brown mustard seeds
- 1.25 cup(s) white wine vinegar
- 1 teaspoon(s) crushed red pepper
- 1 stick(s) (6-inch-long) cinnamon
- 1/4 cup(s) honey
- 1 teaspoon(s) sea salt
Spinach & Gruyere Strata
By ngaldi
This spinach and gruyère strata closely resembles a savory bread pudding I like to make at any time of day
- 1/2 loaf French or Italian bread (8 ounces), cut into 1/2 inch thick slices; supermarket bread is fine
- 4 tablespoons unsalted butter, softened
- 4 shallots or 1 small onion, minced
- 1 10-ounce package chopped frozen spinach, thawed and squeezed dry
- Salt
- Pepper
- 6 ounces (1 1/2 cups) Gruyère cheese, shredded (Havarti, sharp cheddar, and Colby are also good)
- 6 large eggs
- 1 3/4 cups half-and-half
Summer Seafood Stew with Fennel and Tomatoes
By ngaldi
To make the aioli, in the blending container of an immersion blender, combine the garlic, lemon juice, saffron and ...
- 1 small garlic clove, minced
- Juice of 1 lemon
- 1/2 tsp. saffron threads
- 1 egg yolk
- 3/4 cup olive oil
- Kosher salt and freshly ground pepper, to taste
- 4 Tbs. olive oil
- 1 large yellow onion, diced
- 1 large fennel bulb, trimmed, cored and thinly sliced, fronds reserved for garnish
- 1 1/2 Tbs. tomato paste
- 2 tsp. minced garlic
- 1/2 cup white wine
- 2 Tbs. Pernod (optional)
- 4 cups vegetable or fish stock
- 1 can (14 oz.) crushed tomatoes
- 2 bay leaves
- 1 large fresh thyme sprig
- 1 1/2 lb. red potatoes, peeled and cut into 1/2-inch dice
- Kosher salt and freshly ground pepper, to taste
- 2 lb. cod or haddock, cut into 1- to 2-inch chunks
- 1 1/2 lb. jumbo shrimp, peeled and deveined
- 2 Tbs. chopped fresh flat-leaf parsley
- Crostini for serving
Butterscotch Bread Pudding
By ngaldi
Preheat oven to 350 degrees F (175 degrees C)
- 1 (10.75 ounce) loaf day-old bread, torn into small pieces
- 4 cups milk
- 2 cups brown sugar
- 1/2 cup butter, melted
- 3 eggs, beaten
- 2 teaspoons vanilla extract
- 1 cup butterscotch chips
Best Meatloaf
By ngaldi
What's for Dinner? The Best Meatloaf ever!
- 1/2 cup bread crumbs
- 1 1/2 pounds lean ground beef
- 1 cup milk
- 1 large egg
- 1/4 cup chopped onion
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground sage
- 1/8 teaspoon garlic powder
- 1/2 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
Easy Grilled Zucchini
By ngaldi
Preheat grill for medium heat and lightly oil the grate
- 1 tablespoon olive oil
- 3 zucchinis, sliced 1/4-inch thick, lengthwise
- 1 tablespoon grill seasoning
Beef Short Ribs Pasta Sauce
By ngaldi
A tubular type pasta is best served with this such as Rigatoni or Penne but also goes well with polenta
- 4 -6 meaty short beef ribs
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 large garlic cloves, crushed
- 2 carrots, diced
- 2 celery ribs, diced
- 230 g fresh mushrooms, chopped
- 1 cup dry red wine
- salt & pepper
- 1/4 teaspoon red pepper flakes
- 1 teaspoon italian seasoning
- 1 (400 g) can chopped tomatoes
- 1/4 cup parsley, chopped
- parmesan cheese, to taste