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Recipes
No Sugar Cookies
By ngaldi
Bake at 350 for 15-20 minutes
- 3 mashed bananas (ripe)
- 1/3 cup apple sauce
- 2 cups oats
- 1/4 cup almond milk
- 1/2 cup raisins (optional)
- 1 tsp vanilla
- 1 tsp cinnamon
Parmesan Fish Sticks
By ngaldi
Preheat the oven to 450 degrees F
- 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 egg whites
- 1 cup grated Parmesan
- 1 cup seasoned bread crumbs
- Olive oil, for drizzling
- Dipping Sauce
- 1/3 cup reduced fat mayonnaise
- 1/3 cup lowfat plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley or chives
Sweet Potato, Chipotle and Apple Soup
By ngaldi
In a medium soup pot, heat 2 tablespoons of the oil until shimmering
- 2 tablespoons vegetable oil, plus 1 cup for frying
- 1/2 medium white onion, finely chopped
- 2 garlic cloves, smashed
- 1 teaspoon finely grated fresh ginger
- 2 Gala applespeeled, seeded and coarsely chopped
- 1 celery rib, thinly sliced crosswise
- 1 3/4 pounds sweet potatoes, peeled and thinly sliced
- 1 quart chicken stock or low-sodium broth
- 3 cups water
- 1 small canned chipotle in adobo sauce, seeded and minced
- Salt and freshly ground white pepper
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sugar
- 3 yellow corn tortillas, cut into 1/2-inch strips
Easy Mexican Lasagna
By ngaldi
Preheat the oven to 350 degrees F and spray a baking sheet with oil
- cooking oil spray
- 6 small corn tortillas cut into quarters
- 1 egg
- 1/4 cup milk
- 1/4 cup sour cream
- 1 cup mild chunky salsa (I used a spicy one since I don't have kids)
- 1 lb cooked shredded chicken breast
- 4 oz cream cheese, cut into 1/2 inch cubes
- 2 tbsp chopped fresh cilantro
- 3 scallions, chopped
- 1 tsp kosher salt
- 2 cup shredded Mexican cheese
Peppermint Meringue Cookies
By ngaldi
Preheat oven to 300F. Put egg whites into a standup mixer, add a pinch of salt
- 2-3 Tbsp thoroughly crushed peppermint candies*
- 3 egg whites
- Pinch salt
- 1 cup sugar (use superfine if you have it)
- 1 teaspoon white vinegar
- 1/3 cup mini chocolate chips (optional)
- Pulverize candies by placing them in sealed, doubled-up freezer bags. Use a meat mallet (smooth side) or hammer to gently pound them into a fine powder. I buy it already crushed at World Market or Williams-Sonoma.
Crock Pot Santa Fe Chicken
By ngaldi
Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepp...
- 24 oz (1 1/2) lbs chicken breast
- 14.4 oz can diced tomatoes with mild green chilies
- 15 oz can black beans
- 8 oz frozen corn
- 1/4 cup chopped fresh cilantro
- 14.4 oz can fat free chicken broth
- 3 scallions, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp cayenne pepper (to taste)
- salt to taste
Halibut with Lemon, Spinach, and Tomatoes
By ngaldi
Recipe courtesy Melody Thomas Scott
- 1/4 cup olive oil
- 2 (6-ounce) halibut fillets
- Salt and freshly ground pepper
- 1 lemon, juiced
- 1/4 cup olive oil
- 1 tablespoon butter
- 2 (10-ounce) bags baby spinach
- 3 cloves garlic, crushed
- 1/2 teaspoon salt
- 6 Roma tomatoes, diced
- 1/2 cup olive oil
- 3 cloves garlic, crushed
- 1/2 teaspoon salt
- 1/2 cup chopped kalamata olives
Yorkshire Pudding
By ngaldi
Mix up batter at least 2 hours before cooking
- 3 eggs
- 1 1/4 cups milk
- 2 tablespoons melted butter
- 1 cup flour
- 1/2 teaspoon salt
Halibut with Parsley-Lemon Sauce
By ngaldi
In a medium saucepan, heat 2 tablespoons of the olive oil
- 1/4 cup extra-virgin olive oil
- 2 large shallots, thinly sliced
- 1 cup water
- 1/2 cup heavy cream
- 4 cups loosely packed parsley
- 2 teaspoons fresh lemon juice
- Salt and freshly ground pepper
- Four 1/2-inch-thick halibut steaks (1 1/2 pounds)
Spaghetti with Mussels, Clams and Shrimp
By ngaldi
Bring the wine to a boil in a medium saucepan
- 1/4 cup dry white wine
- 2 dozen mussels, scrubbed
- 2 dozen littleneck clams, scrubbed
- 3 tablespoons extra-virgin olive oil
- 8 garlic cloves, minced
- 1/2 teaspoon crushed red pepper
- 1 1/2 pints cherry tomatoes (1 1/2 pounds), halved
- 1 pound spaghetti
- 3/4 pound medium shrimp—shelled, deveined and halved crosswise
- Salt and freshly ground black pepper
- 2 tablespoons chopped parsley