Ngaldi's profile page
Recipes
Christmas Eve Beef Stew
By ngaldi
This is a family tradition for Christmas Eve! Serve with a green salad and a loaf of warm bread
- 2 1/2 pounds beef stew meat, diced into 1 inch pieces
- 1 (28 ounce) can stewed tomatoes, with juice
- 1 cup celery, chopped
- 4 carrots, sliced
- 3 potatoes, cubed
- 3 onions, chopped
- 3 1/2 tablespoons tapioca
- 2 cubes beef bouillon
- 1/8 teaspoon dried thyme
- 1/8 teaspoon dried rosemary
- 1/8 teaspoon dried marjoram
- 1/4 cup red wine
- 1 (10 ounce) package frozen green peas, thawed
Pot Stickers (Chinese Dumplings)
By ngaldi
Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground
- 1 pound raw shrimp, peeled and deveined
- 4 pounds ground beef
- 1 tablespoon minced fresh ginger root
- 1 shallot, minced
- 1 bunch green onions, chopped
- 3 leaves napa cabbage, chopped
- 2 tablespoons soy sauce
- 1 teaspoon Asian (toasted) sesame oil
- salt and white pepper to taste
- 1 pinch white sugar
- 1 (10 ounce) package round gyoza/potsticker wrappers
- vegetable oil
- 1/4 cup water
Stir-Fried Asian Eggplant
By ngaldi
Recipe courtesy Katie Chin, Everyday Chinese Cooking, Clarkson Potter, 2000
- 4 Asian eggplants
- 2 teaspoons salt
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 2 teaspoons minced garlic
- 2 hot red chile peppers, seeded and thinly sliced
Baked Orzo with Fontina and Peas
By ngaldi
Recipe courtesy Giada De Laurentiis
- 4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter, plus more to grease the baking dish
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 4 ounces shredded fontina cheese (about 1 cup)
- 4 ounces diced fresh mozzarella cheese (about 1 cup)
- 1 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried thyme
Antipasto Salad
By ngaldi
Romaine, chickpeas, artichoke hearts, roasted red peppers, tomato, olives, mozzarella, pepperoni, oil and vinegar m
- 3 Romaine lettuce hearts, torn into small pieces
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 (6-ounce) jar artichoke hearts, drained, patted dry, quartered
- 1 (7-ounce) jar roasted red peppers, drained, patted dry, sliced
- 1 large tomato, cored, cut into 1/2-inch cubes
- 1/2 cup pitted green olives
- 3 ounces sharp provolone, cut into 1/4-inch cubes
- 3 ounces mozzarella, cut into 1/2-inch cubes
- 3 ounces thinly sliced pepperoni
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
Black Bean Stuffed Peppers
By ngaldi
Preheat oven to 350 degrees F (175 degrees C)
- 1 1/4 cups water
- 1 (3 ounce) package reduced-fat cream cheese, softened
- 2 cups cooked brown rice
- 2 cups chopped fresh spinach
- 1 (10 ounce) can diced tomatoes with green chile peppers
- 1 (15 ounce) can no-salt-added black beans, drained and rinsed
- 2 tablespoons dried minced onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 3 large bell peppers
- 1/2 cup shredded Cheddar cheese
Cauliflower mashed "potatoes"
By ngaldi
Separate the cauliflower into florets and chop the core finely
- 1 head of cauliflower
- 3 tablespoons milk
- 1 tablespoon butter
- 2 tablespoons light sour cream
- 1/4 teaspoon garlic salt
- freshly ground black pepper
- snipped chives
Roasted Sweet Potato Soup with Curried Apples
By ngaldi
Preheat oven to 400 degrees
- 2 1/2 pounds sweet potatoes (3 or 4)
- 2 tablespoons olive oil
- 1 medium onion, halved and sliced
- Coarse salt and ground black pepper
- 1 red bell pepper, ribs and seeds removed, thinly sliced
- 2 jalapeño peppers, ribs and seeds removed, thinly sliced
- 3 garlic cloves, coarsely chopped
- 1/2 cup dry sherry (optional)
- 4 cups vegetable broth, homemade or canned
- 2 teaspoons white-wine vinegar
- 1 teaspoon honey
- 1/4 teaspoon curry powder
- 1 small tart apple (4 ounce) peeled, cored, and diced
- 1/4 cup plain yogurt
- 2 tablespoons chopped mint, for garnish
Lacy Potato Kugel
By ngaldi
I have been eating potato kugel all my life - take it from me, this one is the absolute best
- 6 large idaho potatoes, peeled
- 2 large onions, 1 diced and one quartered
- 4 large eggs, lightly beaten
- 5 tablespoons oil
- 2 -3 teaspoons salt
- fresh ground pepper
- 1/4 cup potato starch
- 1 cup boiling water
- 1/4 cup oil
Vivace Spinach & Cheese Soufflé
By ngaldi
Melt 1 tablespoon of the butter in a large saucepan over moderate heat and add the spinach
- 1/4 cup butter, plus extra to grease the dish
- 3 1/2 cups frozen chopped spinach of fresh young spinach leaves
- 6 tablespoons all-purpose flour
- 1 1/4 cups milk
- 5 egg whites, 4 egg yolks
- 1/2 cup fontina cheese
- 1/4 cup goat cheese
- Freshly grated Parmesan Cheese
- Salt and freshly ground black pepper to taste
- Cream for sauce to finish