Ngaldi's profile page
Recipes
Frittata with Mushrooms, Linguine, and Basil
By ngaldi
Jean Kressy, Cooking Light JUNE 2004
- Cooking spray
- 3 cups sliced cremini mushrooms
- 1 1/4 cups thinly sliced leek (about 2 large)
- 1/2 cup 1% low-fat milk
- 2 teaspoons butter, melted
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 large egg whites
- 3 large eggs
- 2 cups hot cooked linguine (about 4 ounces uncooked pasta)
- 1/3 cup chopped fresh basil
- 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
Artichoke Bread Pudding
By ngaldi
Preheat the oven to 425°
- One 1-pound loaf sourdough bread, sliced 1/2 inch thick
- 1 large garlic clove, halved
- One 1 1/4-pound jar marinated artichokes, drained and thinly sliced, oil reserved
- Salt and freshly ground pepper
- 3/4 pound Manchego cheese, rind removed, cheese thinly sliced
- 1 quart whole milk
- 6 large eggs, lightly beaten
Pasta with Italian Sausage and Pumpkin Sauce
By ngaldi
Cook and stir Italian sausage in a large skillet over medium-high heat until the meat is browned, breaking it into ...
- 1 pound bulk Italian sausage
- 1/2 onion, diced
- 4 cloves garlic, diced
- 1 (16 ounce) package campanelle pasta
- 1 (15 ounce) can pumpkin puree
- 1 (14.5 ounce) can chicken broth
- 1/2 cup half-and-half
- 1/2 cup sour cream
- 1/2 teaspoon grated nutmeg
- 1/2 teaspoon ground cinnamon
- salt and ground black pepper to taste
- 1 tablespoon grated Parmesan cheese, or to taste
- 1/4 teaspoon Italian seasoning, or to taste
Blood Orange Margarita Recipe
By ngaldi
1. Rub the rim of an old fashioned glass (or whatever similar vessel you prefer) with an edge of a blood orange sl...
- 3 oz fresh Blood Orange Juice
- 2 oz Tequila (for recommendations see comments on Meyer Lemon Margarita post)
- 1 oz Triple Sec
- splash of agave nectar (syrup) (optional yet fantastic suggestion from Brooke who is a kick ass bartender)
Perfect Steamed Artichoke
By ngaldi
A perfect artichoke can be elusive
- 1 large artichoke
- 1/4 lemon
- high-quality olive oil
- coarse sea or kosher salt
- fresh chopped parsley
- lemon oil (optional)
Tomato, Corn & Avocado Salad
By ngaldi
Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels
- 1 ear corn (husk and silk removed; tip cut off)
- 2 pints cherry, grape or pear tomatoes, halved, or quartered if large
- 1 avocado, halved, pitted, peeled, and diced
- 2 scallions, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil
- coarse slat and ground pepper
Mom's Meat Loaf
By ngaldi
Preheat the oven to 375°
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, cut into 1/4-inch dice
- 2 garlic cloves, minced
- 1 cup fresh bread crumbs
- 1/4 cup plus 2 tablespoons whole milk
- 1/4 cup plus 2 teaspoons ketchup
- 1 egg, lightly beaten
- 1 teaspoon Worcestershire sauce
- 1 teaspoon chopped fresh thyme
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon Dijon mustard
- 2 slices of bacon, cut into 1/2-inch pieces
- 1 pound ground beef chuck
- 1/2 pound ground veal
- 1/2 pound ground pork
- 1 tablespoon dark brown sugar
- Pinch of cayenne pepper
Cafe Terra Cotta Tortilla Soup
By ngaldi
Heat the oil in a large pot and sauté the onion until soft
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 quarts chicken stock
- 1 teaspoon chopped garlic
- 1 bay leaf
- 1/2 teaspoon oregano
- 3 or 4 peppercorns
- 2 chiltepin
- 2 cups Salsa Fresca
- salt and pepper to taste
- Corn oil for frying
- 4 corn tortillas, cut into strips
- 1 ripe avocado, sliced thin
- 1 line, cut into 12 wedges
- 1/4 cup Monterey jack cheese, grated
- Basic Chicken Stock (4 quarts)
- 5 pounds chicken bones
- 4 onions, halved (use skins too, if clean)
- 4 carrots, washed
- 2 ribs celery, washed
- 2 tomatoes, washed
- 4 bay leaves
- 12 peppercorns
- Put all ingredients in a large pot and add water to cover. Bring to a boil, skimming off the foam that comes to the surface. Reduce the heat and simmer, skimming occasionally, for 2 hours. Strain and discard bones and vegetables.
- Salsa Fresca (3 cups)
- 1 1/2 pounds tomatoes, cored, seeded and cut into 1/2-inch dice
- 1/4 cup finely chopped onion
- 1/4 cup chopped cilantro
- 1 jalapeño or serrano chile, seeded, deveined, and finely chopped
- 3 tablespoons fresh lime juice
- Salt and pepper to taste
- Mix all ingredients together and let stand at least half and hour before serving. Use within 24 hours.
Mexican Chopped Salad with Honey-Lime Dressing
By ngaldi
Toss all salad ingredients in a large bowl
- 2 1/2 cups chopped romaine lettuce
- 1 can (15.5 oz) black beans, rinsed and well drained
- 3/4 cup chopped seeded tomato
- 3/4 cup chopped peeled jicama
- 3/4 cup fresh corn kernels, uncooked (or frozen or canned)
- 3/4 cup thinly sliced radishes
- Half a ripe avocado, diced
- 1 red bell pepper, chopped
- 1/4 cup crumbled reduced-fat feta cheese
- Honey-Lime Dressing
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 tbsp honey
- 2 tbsp finely chopped fresh cilantro
- 1 garlic clove, peeled and minced
- 1 tsp chopped jalapeno pepper (use canned for less heat)
Ambrosia Salad
By ngaldi
Drain fruit very well. Mix with sour cream then fold in marshmallows
- 4 cans Mandarin oranges
- 2 large cans fruit cocktail
- 1 large can crushed pineapple
- 1 large container sour cream
- 1 small container sour cream
- 4 cups mini marshmallows