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Recipes
Veggie Burgers with Pomegranate Ketchup
By ngaldi
In a food processor, combine the raisins and almonds and process until finely chopped
- 1/2 cup raisins
- 1/4 cup roasted almonds, chopped
- 1/2 pound white mushrooms
- 1 cup steamed shelled edamame
- 2 1/2 cups cooked green or brown lentils
- 2 cups cooked Israeli couscous
- 2 1/2 teaspoons curry powder
- 1 tablespoon fresh lemon juice
- 2 teaspoons ground dried porcini
- Kosher salt
- 1 1/2 tablespoons canola oil
- 3 burger buns, split and toasted
- 1/2 cup ketchup mixed with 1 tablespoon of pomegranate molasses
- Mesclun greens tossed with lemon juice and sautéed mushrooms, for serving
Johnny Applesauce
By ngaldi
Mix half of the water and half of the lemon juice together in a bowl
- 2 1/2 cups water
- 4 tablespoons strained fresh lemon juice
- 7 medium-size Granny Smith or other firm, tart apples
- 1/2 cup granulated sugar
- 2/3 cup good French Sauternes
- 6 tablespoons red currant jelly
- 2 cinnamon sticks
- ground zest of 2 lemons
- 1/2 cup raisins (optional)
ORIENTAL CHICKEN SALAD WITH CRUNCHY NOODLES
By ngaldi
In a large salad bowl, combine cabbage, green onions, and chicken
- 1 lg. head finely shredded cabbage (about 12 c.)
- 4 whole green onions, thinly sliced
- 3-4 c. cooked chicken, shredded
- 2 tbsp. sugar
- 1/4 c. white vinegar
- 1/3 c. salad oil
- 1/2 tsp. pepper
- 1 pkg. Top Ramen (chicken flavor)
- 1/3 c. slivered almonds, toasted
Antipasto Skewers with Pesto Dip
By ngaldi
All You JANUARY 2008
- 2/3 cup plain yogurt
- 1/2 cup mayonnaise
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1/3 cup prepared pesto sauce
- 42 cherry or grape tomatoes
- 1 bunch fresh basil
- 1 (8 oz.) container mini mozzarella balls, each cut in half
- 1 (8 oz.) jar marinated mushrooms (1 cup)
- 8 ounces pepperoni, cut into 21 half-inch slices, then sliced in half
- 1 (10 oz.) jar large stuffed Spanish olives (1 1/4 cups)
Pasta with Roasted Tomatoes and Garlic
By ngaldi
Ann Taylor Pittman, Cooking Light AUGUST 2012
- 1 tablespoon kosher salt
- 8 ounces uncooked spaghetti
- 1/4 cup extra-virgin olive oil, divided
- 2 pints multicolored cherry tomatoes
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces Parmigiano-Reggiano cheese, shaved
- 1/4 cup small basil leaves
Chicken Stew
By ngaldi
Recipe courtesy Giada De Laurentiis
- 2 tablespoons olive oil
- 2 stalks celery, cut into bite-size pieces
- 1 carrot, peeled, cut into bite-size pieces
- 1 small onion, chopped
- Salt and freshly ground black pepper
- 1 (14 1/2-ounce) can chopped tomatoes
- 1 (14-ounce) can low-salt chicken broth
- 1/2 cup fresh basil leaves, torn into pieces
- 1 tablespoon tomato paste
- 1 bay leaf
- 1/2 teaspoon dried thyme leaves
- 2 chicken breast with ribs (about 1 1/2 pounds total)
- 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
- Serving suggestion: crusty bread
The Ultimate Chili
By ngaldi
In a large skillet over medium-high heat, cook ground beef until evenly browned
- 1 pound lean ground beef
- salt and pepper to taste
- 3 (15 ounce) cans dark red kidney beans
- 3 (14.5 ounce) cans Mexican-style stewed tomatoes
- 2 stalks celery, chopped
- 1 red bell pepper, chopped
- 1/4 cup red wine vinegar
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 dash Worcestershire sauce
- 1/2 cup red wine
Mayo Free Cabbage Salad
By ngaldi
Mix canola oil, red wine vinegar, soy sauce, and sugar in a large bowl, mixing until sugar has dissolved
- 1/2 cup canola oil
- 1/4 cup red wine vinegar
- 1 tablespoon soy sauce
- 6 tablespoons white sugar
- 1 (8 ounce) package shredded cabbage
- 3 green onions, thinly sliced
- 1/3 cup slivered almonds
- 1/3 cup sunflower seed kernels (optional)
Grilled Butterflied Leg of Lamb
By ngaldi
A butterflied leg of lamb, which cooks quickly and evenly on the grill, has been split down the center, then unfold...
- 1/3 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons minced fresh rosemary, or 2 teaspoons dried
- 4 garlic, minced
- Coarse salt and ground pepper
- 1 butterflied leg of lamb (4 to 5 pounds), trimmed of excess fat
Individual Orange and Chocolate Cheesecakes
By ngaldi
Recipe courtesy Giada De Laurentiis
- 1/3 cup finely crushed chocolate wafers
- 2 tablespoons butter, melted
- 1/4 cup ricotta cheese
- 2 ounces cream cheese
- 1/4 cup sugar, plus 2 tablespoons
- 1 orange, zested
- 1 egg
- Butter, for greasing