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Recipes
Bay Scallop Gratin
By ngaldi
Preheat the oven to 425 degrees F
- 6 tablespoons unsalted butter, at room temperature
- 6 large garlic cloves, minced
- 2 medium shallots, minced
- 2 ounces thinly sliced prosciutto di Parma, minced
- 4 tablespoons minced fresh parsley, plus extra for garnish
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons Pernod
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 1/2 cup panko
- 6 tablespoons dry white wine
- 2 pound fresh bay scallops
- Lemon, for garnish
Mexican Black Bean Chili
By ngaldi
- 1 cup diced onion
- 1 cup diced green bell pepper
- 1 pound ground chuck
- 1 1/2 cups no-salt-added beef broth
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 3/4 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 3 garlic cloves, crushed
- 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
- 2 (15-ounce) cans black beans, drained
- 6 tablespoons fat-free sour cream
- 6 tablespoons chopped fresh cilantro
Bruschetta with White Beans, Tomatoes and Olives
By ngaldi
Place beans in large saucepan
- 1 cup dried Great Northern beans
- 3 plum tomatoes, seeded, chopped
- 1/4 cup chopped pitted Kalamata olives
- 6 tablespoons olive oil
- 1/4 cup chopped fresh basil
- 1 tablespoon minced garlic
- 1 French bread baguette, cut into -inch-thick rounds
- 5 to 6 ounces soft fresh goat cheese (such as Montrachet), room temperature
Pesto
By ngaldi
Combine basil, garlic, Parmesan cheese, olive oil, and nuts in the bowl of a food processor or blender
- 3 cups packed fresh basil leaves
- 4 cloves garlic
- 3/4 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 1/2 cup chopped fresh parsley (optional)
Kickin' Chili Tamale Pie
By ngaldi
Recipe courtesy Emeril Lagasse, 2007
- 4 cups leftover Kickin' Chili, or your favorite chili
- 2 cups warmed chicken broth
- 2 cups milk
- Salt
- 1 1/2 cups yellow cornmeal
- 4 tablespoons butter, divided
- 1 cup cooked corn kernels, drained
- 1 cup grated Cheddar
- 4 tablespoons grated Parmesan
Tasty Breakfast Burritos
By ngaldi
"Baked tortillas, packed with sausage, cheese and eggs
- 2 pounds ground pork sausage
- 12 eggs, beaten
- 1 (4 ounce) can chopped green chile peppers, drained
- 8 (10 inch) flour tortillas
- 8 ounces Cheddar cheese, shredded
- 1 teaspoon all-purpose flour
- 1 cup milk
Pork Kebabs with Orange & Thyme
By ngaldi
Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large b...
- 1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
- 5 garlic cloves
- 2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
- 1 tablespoon Dijon mustard
- Coarse salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes
Rainbow Fruit Skewers with Vanilla-Honey Yogurt Dip
By ngaldi
I used raspberries,oranges,pineapple,kiwi and blueberries
- 10 long wooden skewers, cut in half
- Assorted fruit (Use whatever you like!)
- 2 cups plain or vanilla yogurt (if using plain, add 1 tsp. vanilla)
- 1/4 cup honey
- 1/2 teaspoon ground cinnamon
Tacos Al Pastor with Grilled Pineapple Salsa
By ngaldi
Joanne Weir, Cooking Light SEPTEMBER 2011
- Remaining ingredients:
- 1 chipotle chile, canned in adobo sauce
- 1 tablespoon olive oil
- 1 (1-pound) pork tenderloin, trimmed
- 1 tablespoon chopped fresh oregano
- 2 teaspoons ancho chile powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Cooking spray
- 4 (1/2-inch-thick) slices fresh pineapple
- 1/4 cup fresh cilantro leaves
- 3 tablespoons thinly sliced red onion
- 3 tablespoons fresh lime juice
- 1/4 teaspoon kosher salt
- 1/2 jalapeño, thinly sliced
- 8 (6-inch) corn tortillas
- 8 lime wedges
Lentil Burgers
By ngaldi
For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet
- 1/2 cup extra-virgin olive oil
- 2 large shallots, minced
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 button mushrooms (about 4 ounces), finely diced
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh thyme
- 1/2 cup frozen petite green peas, thawed
- Two 15-ounce cans lentils, rinsed and drained
- 1/3 cup plus 1/2 cup cornmeal