Ngaldi's profile page
Recipes
Avocado & Black Bean Tacos
By ngaldi
In a medium bowl, mash avocado with garlic, lime juice, and cumin
- Yield
- Serves 1
- Add to Shopping List
- Ingredients
- 1/2 avocado
- 1/2 minced clove garlic
- 1 Tbsp lime juice
- Dash cumin
- Coarse salt and freshly ground black pepper
- Two corn tortillas
- 1/2 cup thinly sliced kale
- 1/4 cup cooked black beans
- 2 Tbsp toasted sunflower seeds
Pumpkin Spice Caramels
By ngaldi
Line an 8×8 pan with parchment paper
- 1.5 cups sugar
- 1/4 cup water
- 1/4 cup light corn syrup
- 1/2 cup heavy cream
- 3/4 cup canned pumpkin puree
- 4 tbsp unsalted butter
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 1/16 tsp ground allspice
- 1/16 tsp ground ginger
- 1/16 tsp ground nutmeg
- 1/2 tsp vanilla extract
- good quality sea salt, for sprinkling
World's Best Lasagna
By ngaldi
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned
- 1 pound sweet Italian sausage
- 3/4 pound lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 1 (28 ounce) can crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 2 (6.5 ounce) cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
Marinated Greek Lamb Chops
By ngaldi
Mix all ingredients together and pour over lamb chops
- 8 lamb chops
- 2 lemons, juiced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup fresh oregano, or 1/4 cup dried
- 6 garlic cloves, pressed
- 1/3 cup olive oil
Green Vegetable Soup with Lemon-Basil Pesto
By ngaldi
Christine Burns Rudalevige, Cooking Light OCTOBER 2013
- 3/4 cup uncooked orzo
- 4 teaspoons olive oil, divided
- 1 1/2 cups thinly sliced leeks (about 2)
- 1 cup thinly sliced celery
- 1 tablespoon minced garlic, divided
- 1/4 teaspoon salt
- 3 1/4 cups unsalted chicken stock
- 1 cup water
- 3 thyme sprigs
- 1 cup frozen green peas
- 1 cup green beans, cut into 1-inch pieces (about 1/4 pound)
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 2 cups baby spinach leaves, divided
- 1/4 cup basil leaves
- 2 tablespoons grated fresh Parmesan cheese
- 2 teaspoons grated lemon rind
- 1 tablespoon fresh lemon juice
Super Moist Carrot Cake with Cream Cheese Frosting - Gina's Skinny Recipes
By ngaldi
Here's a super moist, low fat carrot cake recipe perfect for Easter or anytime of the year
- For the Cream Cheese Frosting:
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 cup granulated sugar
- 1/4 cup flaked sweetened coconut
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 tbsp canola oil
- 2 large eggs
- 1 1/2 tsp vanilla
- 2 cups grated carrots, peeled
- 20 oz. can crushed pineapple in juice, drained
- 1/4 cup chopped walnuts plus 1/4 cup for topping
- 8 oz 1/3 fat Philadelphia Cream Cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
Apricot-Glazed Pork Kebabs
By ngaldi
Joanne Weir, Cooking Light SEPTEMBER 2011
- 1 (10-ounce) jar apricot preserves
- 2 tablespoons lower-sodium soy sauce
- 1 tablespoon fresh lemon juice
- 2 garlic cloves, minced
- 2 (1-pound) pork tenderloins, trimmed and cut into 1-inch pieces
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- Cooking spray
Overnight Blueberry French Toast
By ngaldi
Lightly grease a 9x13 inch baking dish
- 12 slices day-old bread, cut into 1-inch cubes
- 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
- 1 cup fresh blueberries
- 12 eggs, beaten
- 2 cups milk
- 1 teaspoon vanilla extract
- 1/3 cup maple syrup
- 1 cup white sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 cup fresh blueberries
- 1 tablespoon butter
Bread Pudding with Vanilla Custard Sauce
By ngaldi
1. Preheat oven to 350°F
- For the Bread Pudding:
- 1 loaf stale French bread,cut into 1-inch squares (about 7 cups)
- 3 cups 2% milk
- 3 large eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1 cup raisins
- 3 tablespoons unsalted butter, melted
- For the Vanilla Custard Sauce:
- 1 cup heavy cream
- 1 cup milk
- 1 teaspoon vanilla extract
- 6 tablespoons granulated sugar
- 6 egg yolks
- 1/8 teaspoon rum extract, optional
Zucchini and Caramelized Onion Quiche
By ngaldi
Ann Taylor Pittman, Cooking Light AUGUST 2012
- 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury)
- 1 tablespoon olive oil
- 4 cups (1/8-inch-thick) slices zucchini
- 3 garlic cloves, minced
- 3/4 teaspoon kosher salt, divided
- 1/2 cup finely chopped Basic Caramelized Onions
- 1 cup 1% low-fat milk
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon freshly ground black pepper
- 3 large eggs
- 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)