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Recipes
Mexican Chicken Tortilla Soup
By ngaldi
Preheat oven to 400 degrees
- 3 teaspoons vegetable oil
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 cup diced tomatoes with liquid (from a 15-ounce can)
- 4 teaspoons chili powder
- Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
- Coarse salt and ground pepper
- 3 corn tortillas, cut into thin strips
- 1/2 avocado, thinly sliced
- 2 ounces cotija cheese, crumbled (1/3 cup)
- 1/4 cup fresh cilantro leaves
- 1 scallion, thinly sliced
- Lime wedges, for serving
Greek-Style Potatoes & Green Beans (Fasolakia)
By ngaldi
Prepare the string beans… rinse well and trim all stems Quarter the potatoes and give the onion a rough chop Roug
- 1 yellow onion (approx. 2 cups chopped)
- bunch of string beans (approx. 1/2 lb)
- 2 bay leaves
- 10 peeled tomatoes (whole stewed or fresh, 2 cups chopped)
- 4 cloves garlic
- handful fresh parsley, about 1/4 cup
- salt and pepper, to taste (about 1/2 tsp each)
- 2 tbsp olive oil, plus 3 tbsp for topping
- 1/2 tsp dried oregano (optional)
Taco Soup
By ngaldi
Recipe courtesy Paula Deen
- 2 pounds ground beef
- 2 cups diced onions
- 2 (15 1/2-ounce) cans pinto beans
- 1 (15 1/2-ounce) can pink kidney beans
- 1 (15 1/4-ounce) can whole kernel corn, drained
- 1 (14 1/2-ounce) can Mexican-style stewed tomatoes
- 1 (14 1/2-ounce) can diced tomatoes
- 1 (14 1/2-ounce) can tomatoes with chiles
- 2 (4 1/2-ounce) cans diced green chiles
- 1 (4.6-ounce) can black olives, drained and sliced, optional
- 1/2 cup green olives, sliced, optional
- 1 (1 1/4-ounce) package taco seasoning mix
- 1 (1-ounce) package ranch salad dressing mix
- Corn chips, for serving
- Sour cream, for garnish
- Grated cheese, for garnish
- Chopped green onions, for garnish
- Pickled jalapenos, for garnish
Moroccan Chicken with Squash and Dried Plums
By ngaldi
Recipe courtesy Amy Finley
- 7 tablespoons olive oil
- 1 lemon, zest grated and juiced (about 2 to 3 tablespoons juice) plus 2 lemons, quartered, for garnish
- 1 teaspoon harissa
- 4 skinless chicken thighs, (about 2 pounds)
- 1/2 cup chicken broth
- Pinch saffron strands
- 1 large onion, chopped
- 3 medium zucchini, cut into 1/2-inch half moons or chunks
- 3 yellow squash, cut into 1/2-inch half moons or chunks
- 3 medium plum tomatoes, quartered
- 1/2 cup dried pitted prunes (about 10)
- 1/4 cup black olives, pitted
- Coarse salt and freshly cracked black pepper
- 1/4 cup almonds
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon cracked black pepper
Green Goddess Salad Dressing
By ngaldi
Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon
- 2 cups mayonnaise
- 4 anchovy fillets, minced
- 1 green onion, chopped
- 2 teaspoons chopped fresh parsley
- 2 teaspoons chopped fresh chives
- 1 tablespoon tarragon vinegar
- 1 teaspoon chopped fresh tarragon
Slutty Brownies
By ngaldi
It’s all about Slutty Brownies today! Layers of cookie dough, Oreos and homemade brownie batter = it’s perfecti...
- For the Brownie layer:
- 10 tablespoons unsalted butter
- 1 1/4 cups white sugar
- 3/4 cup cocoa powder
- 1/2 teaspoon salt
- 2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup AP flour
- For the Oreo layer:
- 1 package Oreo (regular stuffed or double stuffed)
- For the Cookie Dough layer:
- 1/2 cup unsalted butter, room temperature
- 1/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg
- 1 1/4 teaspoon vanilla extract
- 1 1/4 cups AP flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips
Chicken Tostadas and Avocado Salsa
By ngaldi
Mary Drennen, Cooking Light AUGUST 2012
- 3 tablespoons fresh lime juice
- 1 1/2 tablespoons extra-virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 cup prechopped tomato
- 1/2 cup prechopped white onion
- 1 tablespoon chopped fresh cilantro
- 1 avocado, peeled and diced
- 1 tablespoon extra-virgin olive oil, divided
- 4 (6-inch) flour tortillas
- 2 cups shredded green leaf lettuce
- 1 (15-ounce) can no-salt-added black beans, rinsed and drained
- 2 cups shredded boneless rotisserie chicken breast
- 1/4 cup crumbled queso fresco
Lemon Blueberry Bundt Cake
By ngaldi
Position a rack in the middle of an oven; preheat to 350ºF
- For the glaze:
- 3 cups cake (soft wheat) flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup unsalted butter, at room temperature
- 1 3/4 cups sugar
- 2 Tbsp. minced lemon zest
- 3 eggs
- 1/4 cup fresh lemon juice
- 3/4 cup and 2 Tbsp. buttermilk
- 3/4 cup dried blueberries
- 1/4 cup sugar
- 1/4 cup fresh lemon
- 2 Tbsp. unsalted butter
Mike's Mighty Meat Sauce with Chili Peppers
By ngaldi
Heat a sauce pan to medium heat and add olive oil
- 1 small poblano pepper, chopped
- 3 serrano peppers, chopped
- 2 Anaheim pepper, chopped
- 8 asparagus tips, chopped
- 15-20 fresh basil leaves, coarsely chopped
- 1 teaspoon minced garlic
- 12 ounces ground sausage
- 16 ounces tomato sauce
- 1 teaspoon olive oil
Penne with Chicken and Asparagus
By ngaldi
Bring a large pot of lightly salted water to boil
- 1 (16 ounce) package dried penne pasta
- 5 tablespoons olive oil, divided
- 2 skinless, boneless chicken breast halves - cut into cubes
- salt and pepper to taste
- garlic powder to taste
- 1/2 cup low-sodium chicken broth
- 1 bunch slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 clove garlic, thinly sliced
- 1/4 cup Parmesan cheese