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Recipes
Pepper-Glazed Goat Cheese Gratin
By ngaldi
Preheat the oven to 400 degrees F
- 1 lb. creamy fresh goat cheese
- 6 tbsp. apricot preserves
- 4 Peppadew peppers
- 1 pickled jalapeño
- 2 tbsp. minced cocktail onions
- 2 tsp. Dijon mustard
- 1 1/2 tsp. dry sherry
- Pita chips or toasted baguette slices
Enchilada Casserole
By ngaldi
Vanessa Pruett, Cooking Light JANUARY 2012
- 1 pound ground sirloin
- 1 cup chopped onion
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 1/2 tablespoons all-purpose flour
- 1 cup fat-free, lower-sodium beef broth
- 1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
- 1 (8-ounce) can no-salt-added tomato sauce
- 4 (8-inch) whole-wheat flour tortillas
- 1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers
Macaroni Gratin
By ngaldi
In a large saucepan, combine the milk and garlic
- 3 quarts whole milk
- 4 garlic cloves, lightly crushed
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- Fine sea salt
- Freshly ground white pepper
- Freshly grated nutmeg
- 3/4 cup heavy cream
- 3/4 pound ridged penne pasta
- 2 trays of ice cubes
- 1 cup freshly grated imported Gruyère cheese (3 1/2 ounces)
- 2 tablespoons minced chives
Buttermilk - Scallion Biscuits
By ngaldi
Preheat oven to 375°. Lightly spray a large baking sheet with the cooking spray
- Vegetable cooking spray
- 1 1/4 cups unbleached all-purpose flour
- 1/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoon unsalted butter
- 4 medium scallions, finely chopped
- 1 cup low-fat buttermilk
Beef Tagine with Butternut Squash
By ngaldi
Deb Wise, Cooking Light JANUARY 2011
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/2 teaspoon crushed red pepper
- 1/4 teaspoon freshly ground black pepper
- 1 (1-pound) beef shoulder roast or petite tender roast, trimmed and cut into 1-inch cubes
- 1 tablespoon olive oil
- 4 shallots, quartered
- 4 garlic cloves, chopped
- 1/2 cup fat-free, lower-sodium chicken broth
- 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
- 3 cups (1-inch) cubed peeled butternut squash (about 1 pound)
- 1/4 cup chopped fresh cilantro
Lemony Chicken Saltimbocca
By ngaldi
Preparation 1. Sprinkle the chicken evenly with salt
- 4 servings (serving size: 1 cutlet and 2 tablespoons sauce)
- Ingredients
- 4 (4-ounce) chicken cutlets
- 1/8 teaspoon salt
- 12 fresh sage leaves
- 2 ounces very thinly sliced prosciutto, cut into 8 thin strips
- 4 teaspoons extra-virgin olive oil, divided
- 1/3 cup fat-free, lower-sodium chicken broth
- 1/4 cup fresh lemon juice
- 1/2 teaspoon cornstarch
- Lemon wedges (optional)
Sam's Famous Carrot Cake
By ngaldi
Preheat oven to 350 degrees F (175 degrees C)
- 3 eggs
- 3/4 cup buttermilk
- 3/4 cup vegetable oil
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 cups shredded carrots
- 1 cup flaked coconut
- 1 cup chopped walnuts
- 1 (8 ounce) can crushed pineapple with juice
- 1 cup raisins
Gramma Pearl's Frito Salad with Avocado Dressing
By ngaldi
Mix first four ingredients together
- 1 head iceberg lettuce, chopped
- 1 small can diced black olives
- 1 pint cherry tomatoes, halved
- 1 cup grated cheddar cheese
- Fritos
- 1 ripe avocado
- 1/2 teaspoon sugar
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/2 teaspoon chili powder
- 1/4 teaspoon tabasco
- 1/3 cup oil
- 1 clove garlic
- 1/2 cup sour cream
Cold Sesame Noodles
By ngaldi
Recipe courtesy Tyler Florence
- 1 pound Chinese egg noodles or spaghetti
- Kosher salt
- 1 (1-inch) piece fresh ginger, peeled and chopped
- 3 cloves garlic, smashed
- 2 tablespoons light brown sugar
- 1 cup creamy peanut butter
- 3 tablespoons rice wine vinegar
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon red chili sauce (recommended: Sriracha Hot Chili Sauce)
- 1 tablespoon toasted sesame oil
- 6 tablespoons water
- 2 scallions, sliced thin
- 1 tablespoon toasted sesame seeds, for garnish
- Fresh cilantro leaves, for garnish
Vegetable Lasagna
By ngaldi
Preheat oven to 500 degrees
- Coarse salt
- 2 pounds eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
- 2 pounds zucchini, cut lengthwise into 1/4-inch-thick slices
- 1/2 cup extra-virgin olive oil, for brushing
- Freshly ground pepper
- 3 medium red onions, cut into 1/2-inch rings
- 5 ounces goat cheese
- Marinara
- Fresh Lasagna Noodles (you will need about 1/2 of the batch), cut into 4-by-13-inch strips and cooked, or store-bought dried noodles, cooked
- 1/4 cup loosely packed fresh marjoram leaves, roughly chopped
- 2 ounces finely grated Pecorino Romano cheese (3/4 cup)