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Recipes
Spaghetti with Sun-Dried-Tomato-Almond Pesto
By ngaldi
In a food processor, pulse the tomatoes, almonds and garlic
- 1/2 cup drained oil-packed sun-dried tomatoes (3 ounces)
- 1/3 cup salted roasted almonds
- 1 large garlic clove, sliced
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- Salt and freshly ground pepper
- 1/2 cup fresh bread crumbs
- 12 ounces spaghetti
- 2 tablespoons chopped parsley
Never Fail Pie Crust
By ngaldi
Looking for a simple homemade pie crust to make? Try this recipe, it's better than store bought pie crust!
- 4 cups flour
- 1 3/4 cups shortening
- 1 tablespoon sugar
- 2 teaspoon salt
- 1 tablespoon vinegar
- 1 egg
- 1/2 cup water
Baked Mushroom Linguine
By ngaldi
Place dried mushrooms in a bowl, and pour 4 cups boiling water over them
- 4 ounces dried mushrooms, such as porcini or chanterelle
- 4 cups boiling water
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme, plus 2 teaspoons finely chopped
- 7 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1 onion, diced
- 1 pound button mushrooms, stems removed, quartered
- 1 pound shiitake mushrooms, stems removed, sliced
- 2 1/2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 1 pound linguine
- Unsalted butter, for pan
- 1/2 cup grated pecorino Romano cheese
Tostadas Salsa Verde
By ngaldi
With the poaching method, you get tender and moist chicken as well as a tasty broth, which you can use in a variety...
- 4 (6-inch) flour tortillas
- 3 ounces shredded (3/4 cup) pepper Jack cheese
- 2 1/2 cups (10 ounces) shredded Poached Chicken Breasts
- 1 cup jarred green salsa, plus more for serving (optional)
- 1/4 cup chopped plus 2 tablespoons cilantro
- 1/4 teaspoon ground cumin
- 1 cup shredded iceberg lettuce
- 3 plum tomatoes, diced
- 1/4 cup sour cream
BUTTERNUT SQUASH AND COUSCOUS SALAD WITH DRIED CRANBERRIES, PUMPKIN SEEDS AND SAGE
By ngaldi
Recipe adapted from Jessica Christensen, Roadside Eats, Los Angeles, Calif
- 1/2 cup whole-grain couscous
- 3/4 cup dried cranberries
- 1/4 small yellow onion, finely chopped
- Zest of 1/2 orange
- 1/4 cup freshly squeezed orange juice
- 1/4 cup unsweetened cranberry juice
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons sherry vinegar
- 1 1/2 teaspoons packed dark-brown sugar
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons kosher salt, plus more for seasoning
- 1/2 cinnamon stick
- 1 tablespoon canola oil
- 1/2 small butternut squash--peeled, seeded and cut into 1/4-inch cubes (about 2 cups)
- 3/4 cup raw pumpkin seeds (pepitas)
- 3 sage leaves, thinly sliced
Potato Chip Cookies
By ngaldi
Cream butter and sugar, add vanilla and stir in flour
- 1 pound butter (or half butter and half margarine)
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups flour
- 2 cups crushed potato chips (4.5 ounces or 1 twin bag)
- 1/2 cup chopped pecans
Black Bean, Avocado, Cucumber and Tomato Salad
By ngaldi
Combine all the ingredients and season with salt and pepper to taste
- 1 seedless cucumber, peeled and diced
- 2 medium ripe tomatoes, diced
- 2 hass avocados, diced
- 15.5 oz can black beans, rinsed and drained
- 2 tbsp red onion, minced
- 2 tbsp cilantro, minced
- 2 limes, juice of
- salt and fresh pepper
Green Chile Spinach Quiche
By ngaldi
Preheat an oven to 400 degrees F (200 degrees C)
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 12 eggs
- 1 (8 ounce) package shredded Colby-Monterey Jack cheese
- 2 cups small curd cottage cheese
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 2 (4 ounce) cans chopped green chilies
- 1/2 cup melted butter
- 2 (9 inch) unbaked pie crusts
Crispy Pizza Dough
By ngaldi
In a large bowl, mix the water with the yeast and sugar and let stand until foamy, about 5 minutes
- 3/4 cup plus 2 tablespoons warm water
- 1 envelope active dry yeast
- 1 teaspoon sugar
- 2 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
- Extra-virgin olive oil
Greek Style Green Bean & Potato Stew
By ngaldi
This is a vegetarian recipe that most Greeks will recognize
- 1 lb fresh green beans
- 2 tbsp olive oil
- 1/2 cup chopped onion
- 3 medium potatoes, peeled, and cut into 4-6 wedges or cubes
- 2 tbsp tomato paste
- 1 1/2 cups fresh or canned tomatoes (if fresh, should be very ripe)
- Salt & Pepper to season