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Recipes
Shortbread Cookies
By ngaldi
Preheat the oven to 350 degrees F
- 3/4 pound unsalted butter, at room temperature
- 1 cup sugar, plus extra for sprinkling
- 1 teaspoon pure vanilla extract
- 3 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 6 to 7 ounces very good semisweet chocolate, finely chopped
Beer-Braised Turkey Tacos
By ngaldi
In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil
- 2 tablespoons extra-virgin olive oil
- Two 1-pound bone-in turkey thighs or drumsticks, skin and fat removed
- Salt and freshly ground pepper
- 4 large garlic cloves, thinly sliced
- 1 medium white onion, cut into 1-inch dice, plus minced white onion, for serving
- 1 large oregano sprig
- 1 large jalapeño—stemmed, seeded and sliced crosswise 1/4 inch thick
- 1 medium tomato, coarsely chopped
- 1 ancho chile—stemmed, seeded and coarsely chopped or torn
- One 2-inch cinnamon stick
- One 12-ounce bottle Mexican dark beer, such as Modelo Negro
- 1 cup water
- 12 corn tortillas
- 2 tablespoons toasted sesame seeds and cilantro sprigs, for serving
Perfect Pita Chips
By ngaldi
Preheat oven to 350 degrees F (175 degrees C)
- 1 package pita pockets
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic salt
Smashed Cauliflower Side Dish
By ngaldi
Wonderfully creative substitute for potatoes or rice
- 2 (16 ounce) packages frozen cauliflower
- 1/4 cup butter
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 clove garlic, minced (optional)
Crab Bites
By ngaldi
Heat oven to 375°F. Line cookie sheet with foil or cooking parchment paper
- 3/4 cup mayonnaise or salad dressing
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon finely chopped garlic
- 8 medium green onions, finely chopped (1/2 cup)
- 1 can (14 oz) artichoke hearts, drained, diced
- 1 pouch (6 oz) ready-to-eat crabmeat, flaked
- 3 packages (2.1 oz each) frozen baked mini fillo dough shells (15 shells each), thawed
Tomato-Sausage Lasagna
By ngaldi
Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water
- 12 dried lasagna noodles (about 10 ounces), uncooked
- 2 teaspoons olive oil
- 1 large onion, chopped
- 4 garlic cloves, finely chopped
- 1 1/2 teaspoons dried Italian seasoning
- 1/4 teaspoon red-pepper flakes
- 1 pound sweet Italian sausage, casings removed
- 2 cans (28 ounces each) whole peeled tomatoes in puree
- Coarse salt and ground pepper
- 6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
- 3/4 cup shredded Parmesan cheese (about 3 ounces)
Nutella Fudge Cupcakes
By ngaldi
Heat the oven to 350°F. Line a 12-cup mini muffin pan with paper or foil liners
- 1/2 cup Nutella chocolate-hazelnut spread
- 1 large egg
- 5 Tbs. all-purpose flour
- 1/4 cup chopped hazelnuts
True Texas Chili
By ngaldi
by Stanley, Evan, Mark, and David Lobel, with Mary Goodbody and David Whiteman
- 2 ounces dried, whole New Mexico (California), guajillo, or pasilla chiles, or a combination (6 to 8 chiles)
- 1 1/2 teaspoons ground cumin seed
- 1/2 teaspoon freshly ground black pepper
- Kosher salt
- 5 tablespoons lard, vegetable oil, or rendered beef suet
- 2 1/2 pounds boneless beef chuck, well trimmed and cut into 3/4-inch cubes (to yield 2 pounds after trimming)
- 1/3 cup finely chopped onion
- 3 large cloves garlic, minced
- 2 cups beef stock
- , or canned low-sodium beef broth, plus more as needed
- 2 tablespoons masa harina (corn tortilla flour)
- 1 tablespoon firmly packed dark brown sugar, plus more as needed
- 1 1/2 tablespoons distilled white vinegar, plus more as needed
- Sour cream
- Lime wedges
Five-Treasure Fried Rice
By ngaldi
I first created this recipe as a destination for leftover broccoli stalks, but its easily adaptable, so feel free t...
- 2 tablespoons canola oil
- 1 cup peeled, finely diced broccoli stems (from about 1-1/4 pound broccoli)
- 3/4 cup finely diced carrots
- 3/4 cup finely diced red bell pepper
- 3/4 cup frozen shelled edamame
- 3/4 cup corn kernels, fresh or frozen
- 4 scallions (both white and green parts), thinly sliced
- 2 tablespoons finely grated fresh ginger
- 2 large cloves garlic, minced
- 4 cups very cold cooked brown rice
- 3/4 cup finely diced Canadian bacon (4 ounces)
- 2 2 large eggs, lightly beaten
- 1/4 cup lower-sodium soy sauce
Wasatch Mountain Chili
By ngaldi
Hominy beans join great Northern beans in a white chili with chicken recipe that's ready in 15 minutes
- 1 medium onion, chopped see savings
- 1 tablespoon cooking oil see savings
- 1 (15 to 16 ounce) can hominy, rinsed and drained see savings
- 1 (15 to 16 ounce) can great Northern beans, rinsed and drained see savings
- 1 (14-ounce) can reduced-sodium chicken broth see savings
- 1 (9-ounce) package frozen cooked chicken breast strips see savings
- 1/4 cup lime juice see savings
- 2 tablespoons chopped fresh cilantro see savings
- 1/4 teaspoon ground cumin see savings
- 1/4 teaspoon ground black pepper see savings
- 1/2 cup shredded Colby and Monterey Jack cheese, Monterey Jack, or cheddar cheese (2-ounces) see savings
- Bottled green salsa see savings
- White corn tortilla chips see savings
- Fresh cilantro leaves see savings