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Recipes
Lemon-Parsley Gougeres
By ngaldi
Make It Now Directions Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; bo...
- 6 tablespoons unsalted butter
- 1 teaspoons coarse salt
- 1/4 teaspoon cayenne pepper
- 3/4 cup all-purpose flour
- 5 large eggs
- Zest of 1 lemon
- 3 scallions, finely chopped
- 3 tablespoons finely chopped fresh curly-leaf parsley
Cinco de Mayo Salsa Cruda
By ngaldi
Drain tomatoes in a strainer for 15 minutes
- 1 1/2 pounds cherry or grape tomatoes, diced
- 1/2 cup finely diced onion
- 1 jalapeno chile peppers, seeded and minced
- 1 serrano chile pepper, seeded and minced
- 2 cloves garlic, minced
- 2 tablespoons lime juice
- 1/4 teaspoon dried oregano
- 1 pinch cayenne pepper, or more to taste
- 1 teaspoon salt, or to taste
- 1 pinch white sugar
- 2 tablespoons minced fresh mint leaves
- 1/2 bunch fresh cilantro, chopped
- salt to taste
Zucchini and Red Onion Saute Recipe
By ngaldi
In a large skillet, heat the olive oil over medium-high heat
- 1 tablespoon olive oil
- 1 large red onion, thinly sliced
- 3 cloves garlic, minced
- 4 medium zucchini, cut into rounds
- 1 (8-ounce) can tomato sauce
- Salt and pepper
Roasted Winter Squash and Onion Turnovers
By ngaldi
Preheat the oven to 400°
- One 3-pound butternut squash, halved lengthwise and seeded
- Salt and freshly ground pepper
- 1 medium sweet onion, sliced 1/2 inch thick
- 1 1/2 cups shredded Gruyère cheese (5 ounces)
- 1 teaspoon finely chopped thyme
- All-purpose flour, for rolling out the pastry
- Flaky Turnover Pastry
- Egg wash made wth 2 large egg yolks lightly beaten with 2 tablespoons whole milk
Linguine with Tomatoes, Baby Zucchini and Herbs
By ngaldi
In a large bowl, toss the tomatoes with the basil, parsley, garlic, salt, chile and olive oil
- 1 pound tomatoes, cored and finely chopped
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 2 garlic cloves, minced
- 2 teaspoons kosher salt
- 1 small red chile, seeded and minced
- 1/3 cup extra-virgin olive oil
- 12 ounces linguine
- 3 baby zucchini, thinly sliced
- 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
Bacon, Tomato and Cheddar Breakfast Bake with Eggs
By ngaldi
Preheat the oven to 350°
- 1 pound bakery white bread, cut into 1-inch cubes (16 cups)
- 1/4 cup extra-virgin olive oil
- 1 pound sliced applewood-smoked bacon, cut into 1/2-inch pieces
- 1 large onion, halved and thinly sliced
- One 28-ounce can whole Italian tomatoes—drained, chopped and patted dry
- 1/2 teaspoon crushed red pepper
- 1/2 pound extra-sharp cheddar, shredded (about 2 cups)
- 1/2 pound Monterey Jack cheese, shredded (about 2 cups)
- 2 tablespoons snipped chives
- 1 3/4 cups low-sodium chicken broth
- Salt
- 8 large eggs
- Hot sauce, for serving
Lemon Squares
By ngaldi
Sidney Fry, MS, RD, Cooking Light AUGUST 2012
- 3 2/5 ounces all-purpose flour (about 3/4 cup)
- 1/4 cup powdered sugar
- 3 tablespoons pine nuts, toasted and coarsely chopped
- 1/8 teaspoon salt
- 2 tablespoons chilled unsalted butter, cut into small pieces
- 2 tablespoons canola oil
- Cooking spray
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon grated lemon rind
- 1/2 cup fresh lemon juice
- 2 large eggs
- 1 large egg white
- 2 tablespoons powdered sugar
Pinto Beans With Mexican-Style Seasonings
By ngaldi
"Pinto beans are simmered with onion, tomatoes, chili powder, cumin and garlic
- 1 pound dried pinto beans, rinsed
- 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®)
- 1/2 pound bacon, cut into 1/2-inch pieces
- 1 yellow onion, chopped
- 1 tablespoon chili powder, or to taste
- 1 tablespoon ground cumin, or to taste
- 1 1/2 teaspoons garlic powder, or to taste
- 1/2 bunch fresh cilantro, chopped
- salt to taste
Raw Artichoke, Celery, and Parmesan Salad
By ngaldi
Whisk oil and juice in a medium bowl
- 3 Tbsp. extra-virgin olive oil
- 3 Tbsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 12 baby artichokes (about 1 lb.), stems trimmed
- 1 cup thinly sliced celery
- 3 Tbsp. chopped fresh flat-leaf parsley
- 2 Tbsp. chopped fresh mint
- 2 oz. shaved Parmesan
Quinoa Risotto
By ngaldi
1. In a medium pot, heat the broth over a low flame until simmering
- 4 cups mushroom or chicken broth
- 2 tablespoons olive oil, divided
- 1 large shallot, chopped finely (about 1/4 cup)
- 2 cloves garlic, minced
- 1 (12-ounce) box white quinoa, rinsed in a strainer under cold water
- 3/4 cup white wine
- 12 ounces shiitake or white mushrooms, diced
- 12 ounces trumpet mushrooms, trimmed
- 1/2 cup grated Parmesan cheese, plus extra for serving