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Recipes
Herbed Yogurt Dip
By ngaldi
In a small bowl, whisk all ingredients together
- 1 cup plain yogurt (Greek-style preferred)
- 1 tablespoon minced green onion, white and light green parts only
- 3 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh chives
- 1 tablespoon thinly-sliced fresh basil
- 1 teaspoon sherry vinegar
- 1 teaspoon fresh lemon juice
- Salt and pepper, to taste
- Fresh vegetables, pita bread, chips and crackers, to serve
Vegetable Lasagna
By ngaldi
Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pep...
- 7 oz lowfat goat cheese
- 1/3 cup chopped pitted black olives
- 1 tablespoon chopped fresh thyme
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 2 teaspoons minced garlic
- 4 cups prepared pasta sauce
- 1 pound whole-wheat lasagna
- Freshly ground black pepper
- 2 small zucchini, diced
- 2 small summer squash, diced
- 3/4 cup bottled roasted red pepper, diced
- 1/4 cup grated Parmesan
Oaxacan-Style Grilled Corn on the Cob
By ngaldi
David Bonom, Cooking Light AUGUST 2012
- 1 1/2 tablespoons queso fresco
- 1 1/4 teaspoons chili powder
- 3 tablespoons Mexican crema or sour cream
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground red pepper
- 4 ears corn, shucked
- 4 lime wedges
Lamb Tagine
By ngaldi
1. Heat a Dutch oven over medium-high heat
- Cooking spray
- 1 (1-pound) boneless leg of lamb roast, trimmed and cut into 1/2-inch cubes
- 1/2 teaspoon kosher salt, divided
- 1 1/2 cups chopped onion
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground red pepper
- 6 garlic cloves, coarsely chopped
- 2 tablespoons honey
- 1 tablespoon tomato paste
- 1/2 cup dried apricots, quartered
- 1 (14-ounce) can fat-free, lower-sodium beef broth
Sweet and Spicy Chicken Drumettes
By ngaldi
In a medium bowl, whisk together the pineapple juice, soy sauce, Marsala wine, brown sugar, sesame oil, garlic, chi...
- 3/4 cup pineapple juice
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup sweet Marsala wine
- 1/4 packed cup light brown sugar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 to 1 1/2 teaspoons crushed red pepper flakes
- 3 pounds chicken drumettes
- Vegetable oil cooking spray
- Kosher salt
- 1 1/2 teaspoons ground arrowroot powder or 1 tablespoon cornstarch
- 1/4 cup chopped fresh cilantro leaves
Sunday Roast Beef and Gravy
By ngaldi
Preheat oven to 400 degrees F
- 1 (3 to 4-pound) bone-in rib-eye roast
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 large shallot, finely chopped
- 1/2 bottle drinking red wine, such as Malbec
- 5 cups beef stock
Butterscotch Bars
By ngaldi
1. Preheat oven to 350°. 2
- 1 cup packed brown sugar
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
- 9 ounces all-purpose flour (about 2 cups)
- 2 1/2 cups quick-cooking oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Cooking spray
- 3/4 cup fat-free sweetened condensed milk
- 1 1/4 cups butterscotch morsels (about 8 ounces)
- 1/8 teaspoon salt
- 1/2 cup finely chopped walnuts, toasted
Stracotto (Pot Roast) with Porcini Mushrooms
By ngaldi
Preheat the oven to 350 degrees F
- 1 (5-pound) boneless beef chuck roast
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil, divided
- 2 onions, chopped
- 6 cloves garlic, crushed
- 1 cup red wine, such as cabernet sauvignon or pinot noir
- 1 (15-ounce) can low-sodium beef broth, plus extra, as needed
- 1/2 ounce dried porcini mushrooms
- 1 large sprig fresh rosemary, leaves removed and chopped
- 6 sprigs fresh thyme, leaves removed and chopped
Mozza Chopped Salad
By ngaldi
Combine the vinegar, oregano, lemon juice, smashed garlic, grated garlic, salt and pepper in a medium bowl and whis...
- Oregano Vinaigrette:
- Half of a small red onion (halved through the core)
- I small head iceberg lettuce
- I medium head radicchio
- I pint small sweet cherry tomatoes, halved through the stem ends
- Kosher salt
- 1 1/2 cups garbanzo beans
- 4 ounces aged provolone, sliced 1/8 inch thick and cut into 1/4-inch-wide strips
- 5 peperoncini, stems cut off and discarded, thinly sliced (about 1/4 cup)
- 1/2 cup Oregano Vinaigrette, plus more to taste
- Juice of 1/2 lemon, plus more to taste
- Dried oregano, for sprinkling (preferably Sicilian oregano on the branch)
- 2.5 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 1 tbsp fresh lemon juice, plus more to taste
- 2 garlic cloves, 1 smashed and 1 grated or minced
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1.5 cups EVOO
Pan Roasted Cauliflower
By ngaldi
In a large skillet heat 2 tablespoons of olive oil over medium-high heat
- 1 head of cauliflower
- 1/2 cup pine nuts
- 1/4 cup olive oil, divided
- 2 teaspoons fresh rosemary, chopped
- 1/2 teaspoon sumac
- 1/2 cup fresh breadcrumbs (I used gluten-free!)
- 1 handful parsley, chopped
- 1 teaspoon sea salt
- 1/4 cup golden raisins, chopped
- Freshly grated pecorino (optional)