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Recipes
Chicken with Dates, Olives and Cinnamon
By ngaldi
1. Sprinkle chicken with pepper and salt
- 12 bone-in chicken thighs, skinned
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 4 cups sliced onion
- 1 teaspoon minced peeled fresh ginger
- 18 pitted manzanilla (or green) olives, chopped
- 2 tablespoons all-purpose flour
- 3/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/8 teaspoon ground red pepper
- 1 (3-inch) cinnamon stick
- 2 cups fat-free, lower-sodium chicken broth
- 1/2 cup whole pitted dates, chopped
- 3 tablespoons fresh lemon juice
- 1/4 cup fresh basil leaves
Bryan Voltaggio’s One-Hour Memphis-Style Ribs
By ngaldi
In a bowl, stir together the salt, pepper, lemon zest, paprika, garlic powder, oregano, piment d’Espelette, thyme...
- 1/4 cup kosher salt
- 2 Tbs. freshly ground pepper
- Zest of 1 lemon
- 1 Tbs. paprika
- 1 1/2 tsp. garlic powder
- 1 1/2 tsp. fresh oregano leaves, minced
- 1 1/2 tsp. piment d’Espelette
- 3/4 tsp. fresh thyme leaves, minced
- 1/2 tsp. ground allspice
- 3/4 tsp. celery seed
- 1 1/2 tsp. toasted and ground coriander seed
- 1 1/2 tsp. toasted and ground fennel seed
- 1 1/2 cups water
- 1/4 cup Sir Kensington’s scooping ketchup
- 3 1/2 lb. pork baby back ribs, cut into 3- or 4-bone slabs
Spaghetti Pie
By ngaldi
In large saucepan, cook spaghetti until tender, then drain
- 6 oz Spaghetti
- 2 large eggs, beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter (1/2 stick)
- 1 1/4 lbs. ground beef, ground turkey and/or Italian sausage (mixture) 1/2 cup chopped onion
- 1 15oz can tomato sauce
- 1 6oz can tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon sugar
- 1 cup sour cream
- 1 cup shredded mozzarella cheese (4oz)
Focaccia Cake
By ngaldi
Make It Now Using store-bought ingredients makes this cake a cinch to prepare
- One 8-inch round loaf focaccia
- 1/4 cup artichoke-lemon pesto
- 2 whole roasted red peppers, patted dry (one 8-ounce jar)
- 1/4 cup prepared basil pesto
- 1/4 cup prepared black-olive tapenade
- 4 ounces prosciutto, plus more for garnish
- 1/2 cup fresh basil leaves, plus more for garnish
- 1 pound mascarpone cheese
- Coarse salt and freshly ground black pepper
- Grape or cherry tomatoes, for garnish
- Marinated artichoke hearts, drained, for garnish
- Assorted olives, for garnish
Spicy Honey-Roasted Chicken
By ngaldi
Preheat oven to 400 degrees F (200 degrees C)
- 1 (6 pound) whole roasting chicken
- 1/2 cup honey
- 1 tablespoon chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons butter, melted
- Directions
Mini Taco Dip Tostadas with Avocado Cream
By ngaldi
For the taco seasoning: Mix together the chili powders, coriander, cumin, garlic powder, oregano, paprika, celery ...
- TACO SEASONING:
- 1 tablespoon chili powder
- 1 tablespoon ancho chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon celery salt
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- TOSTADAS:
- 2 tablespoons olive oil
- Tortilla chips, preferably round
- 8 ounces 99-percent fat-free ground turkey breast
- 1/2 cup canned black beans, rinsed and drained
- 1/2 cup prepared pico de gallo salsa
- Pinch sea salt
- Fresh cracked black pepper
- 1 cup shredded low-fat Cheddar
- 1/4 cup nonfat Greek yogurt
- 1 tablespoon chopped fresh cilantro, plus more for garnish
- 1 avocado, halved, pitted, and cubed
- Zest of 1 lime, plus juice of 1/2 lime
Baked Ziti and Summer Veggies
By ngaldi
Blakeslee Wright, Cooking Light JUNE 2011
- 4 ounces uncooked ziti
- 1 tablespoon olive oil
- 2 cups chopped yellow squash
- 1 cup chopped zucchini
- 1/2 cup chopped onion
- 2 cups chopped tomato
- 2 garlic cloves, minced
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 3/4 teaspoon salt, divided
- 1/8 teaspoon crushed red pepper
- 1/4 cup (2 ounces) part-skim ricotta cheese
- 1 large egg, lightly beaten
- Cooking spray
Nach Waxman's Beef Brisket
By ngaldi
Preheat the oven to 375F. Lightly dust the brisket with flour, then sprinkle with pepper to taste
- 1 (6-pound) first-cut beef brisket, trimmed so that a thin layer of fat remains
- All-purpose flour, for dusting
- Freshly ground black pepper
- 3 tablespoons corn oil
- 8 medium onions, peeled and thickly sliced
- 3 tablespoons tomato paste
- Kosher salt
- 2 to 4 cloves garlic, peeled and quartered
- 1 carrot, peeled and trimmed
Flank Steak Marinade
By ngaldi
Mix ingredients and marinate flank steak for at least 8 hours turning at least once
- 1/4 cup soy sauce
- 3 tablespoons honey
- 2 tablespoons cider vinegar
- 1/4 cup lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon ground rosemary
- 1/2 teaspoon ground pepper
- 1/2 teaspoon dry mustard
- 3/4 cup canola oil
- 1 finely chopped green onion
Mini Mushroom Pies
By ngaldi
Preheat the oven to 450°
- for the filling:
- 1 8 oz. package button (white) mushrooms, sliced
- 1 8 oz. package baby Portobello mushrooms, sliced (or 16 oz. of either, of your own choice of mushrooms)
- 3-4 shallots, sliced (or one small onion, chopped)
- 1-2 tablespoons fresh thyme
- 2 tablespoons dry sherry
- 2 teaspoons white truffle oil
- 2 tablespoons butter
- salt and pepper to taste
- for the crust:
- 1 stick cold unsalted butter, cut into cubes
- 1 1/4 cups all-purpose flour
- 1 teaspoon salt
- 2-3 tablespoons cold water