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Recipes
Stuffed Eggplant
By ngaldi
Preheat the oven to 350 degrees F
- 4 eggplants
- 3 Tablespoons olive oil, plus extra for brushing
- 1 onion, chopped
- 1 celery stalk, chopped
- 3 red or green bell peppers, halved, seeded & chopped
- 4 ripe tomatoes, diced
- 2 eggs, lightly beaten
- 3 Tablespoons Parmesan cheese, freshly grated
- salt & pepper
Black Bean & Sweet Corn Guacamole
By ngaldi
Combine ingredients for the black bean dip in a food processor the process until smooth, scraping down sides as nee...
- For the Black Bean Dip:
- 1 vine-ripened tomato, seeded and chopped
- 1/2 cup crumbled Cotija cheese (could use feta or shredded Monterey Jack)
- 1-15oz can seasoned black beans OR 1 regular black beans, drained and rinsed
- 1/4 cup chopped onion or shallot
- 1/2 jalapeno, seeded and chopped
- 1 garlic clove, chopped
- 2 Tablespoons chopped cilantro
- juice of 1/2 lime
- 1/4 teaspoon cumin
- salt and pepper
- For the Sweet Corn Guacamole:
- 2 ripe avocados
- juice of 1/2 lime
- 1 garlic clove, microplaned or minced
- salt and pepper
- 3/4 cup frozen sweet corn, thawed
- 2 Tablespoons chopped cilantro
Wok-Seared Chicken Tenders with Asparagus & Pistachios
By ngaldi
Heat oil in a wok or large skillet over high heat
- Ingredient Notes:
- 1 1 1 tablespoon toasted sesame oil
- 1 1/2 1 1/2 1-inch pounds fresh asparagus, tough ends trimmed, cut into 1-inch pieces
- 1 1 1 pound chicken tenders (see Ingredient Note), cut into bite-size pieces
- 4 4 1-inch scallions, trimmed and cut into 1-inch pieces
- 2 2 2 tablespoons minced fresh ginger
- 1 1 1 tablespoon oyster-flavored sauce
- 1 1 1 teaspoon chile-garlic sauce (see Ingredient Note)
- 1/4 1/4 1/4 cup shelled salted pistachios, coarsely chopped
- to 1-ounce virtually fat-free, are a strip of rib meat typically found attached to the underside of the chicken breast, but they can also be purchased separately. Four 1-ounce tenders
- 3-ounce yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded "chicken fingers."
Horseradish-Crusted Roast Beef
By ngaldi
Preheat the oven to 375°
- One 6-pound sirloin tip roast, preferably grass-fed, tied
- 1/2 cup prepared horseradish
- 2 tablespoons kosher salt
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped parsley
- 1 tablespoon coarsely ground black pepper
- 1 tablespoon sugar
- 1 tablespoon sherry vinegar
Honey-Mustard-Glazed Salmon Steaks
By ngaldi
In a medium bowl, whisk the mustards with the honey, soy sauce, garlic and thyme
- 1/4 cup Dijon mustard
- 1/4 cup whole-grain mustard
- 1/4 cup honey
- 2 tablespoons soy sauce
- 1 garlic clove, minced
- 1 1/2 teaspoons finely chopped thyme
- Four 6-ounce skinless salmon fillets or 6- to 8-ounce salmon steaks (about 3/4 inch thick)
- Canola oil, for brushing
- Kosher salt
- Freshly ground pepper
Fried Onion Rings with Chili Sauce
By ngaldi
Preheat oil to 360 degrees F
- 1 cup mayonnaise
- 3 tablespoons chili sauce
- 1 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 2 medium white or yellow onions
- 1 teaspoon seasoned salt
- 2 cups all-purpose flour
- Vegetable oil, for deep frying
- Salt
Grilled Vegetable and Fontina Pizza
By ngaldi
Mary Drennen, Cooking Light AUGUST 2012
- 2 portobello mushroom caps
- 1 tablespoon chopped garlic
- 1 large red bell pepper, cut into 1/2-inch strips
- 1 medium zucchini, cut diagonally into 1/2-inch-thick slices
- 1 red onion, cut into 1/2-inch wedges (root end intact)
- 5 teaspoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 8 ounces refrigerated fresh pizza dough
- 4 ounces shredded fontina cheese (1 cup)
- 1/4 cup thinly sliced fresh basil leaves
- 1/2 teaspoon crushed red pepper
Penne with Asparagus, Peas, Mushrooms and Cream
By ngaldi
Preheat a cast-iron grill pan
- 1 pound thin asparagus
- 3 tablespoons extra-virgin olive oil, plus more for grilling
- Salt
- Freshly ground pepper
- 3 medium shallots, minced
- 3/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
- 2 1/4 cups heavy cream
- 1 1/2 pounds penne rigate
- 1 1/2 cups frozen baby peas, thawed
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 3 tablespoons finely chopped flat-leaf parsley
Hash Brown Casserole
By ngaldi
Preheat oven to 350°. Combine first 7 ingredients in a large bowl; spoon into a 13 x 9-inch baking dish coated ...
- Ingredients
- 1 cup thinly sliced green onions
- 1 cup (4 ounces) shredded reduced-fat extra-sharp cheddar cheese
- 2 tablespoons stick margarine, melted
- 1/4 teaspoon pepper
- 1 (32-ounce) package frozen Southern-style hash brown potatoes, thawed
- 1 (16-ounce) carton fat-free sour cream
- 1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
- Cooking spray
- 1/2 teaspoon paprika
Blueberry Crisp with Oatmeal and Almond Topping
By ngaldi
Preparation Preheat oven to 350°F
- 3 1/2-pint baskets fresh blueberries
- 2 tablespoons plus 1/4 cup (packed) golden brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup quick-cooking oats
- 2 tablespoons all purpose flour
- 1/4 teaspoon salt
- 2 tablespoons (1/4 stick) chilled unsalted butter, cut into small pieces
- 1/4 cup sliced almonds
- Nonfat vanilla frozen yogurt