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Recipes
Jalapeño Cornbread
By ngaldi
Preheat oven to 400° . Grease two 8" X 8" X 2" pans or one 13" X 9" X 2" pan
- 1 1/2 cups self-rising cornmeal
- 1 1/4 cups milk
- 1/4 cup oil
- 2 eggs
- 1 teaspoon sugar
- 1/2 cup creamed corn
- 1/4 cup chopped jalapeno pepper
- 1/4 cup shredded sharp cheddar cheese
- 1 small onion finely chopped
Blueberry - Peach Galette
By ngaldi
Preheat oven to 425° Line a baking sheet with foil or parchment paper
- 1 15-ounce package refrigerated pie dough
- 6 cups fresh or frozen peeled and sliced peaches, thawed
- 1 cup fresh or frozen blueberries, thawed
- 1/4 cup sugar
- 2 tablespoons apricot preserves, melted and divided
- 1 tablespoon sugar
Healthy Chicken Chili with Barley
By ngaldi
Heat the oil in a Dutch oven over medium-high heat
- For serving:
- 1 tablespoon oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green pepper, trimmed and diced
- 1 zucchini, diced
- 1 poblano pepper, trimmed and minced
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- pepper
- 1 1/2 pounds bone-in, skin-on chicken thighs
- 1/2 cup barley
- 5 cups water
- 1 can diced green chiles
- One 14-ounce can white beans, rinsed
- Juice of half a lime
- Greek yogurt, 2% or full fat
- 1 avocado, diced
- Fresh cilantro leaves
- Shredded sharp cheddar cheese
Eggplant Parmesan with Feta
By ngaldi
Cut eggplant crosswise into 1/8-inch-thick slices
- 1/2 small eggplant
- 3/4 teaspoon salt, divided
- 1 teaspoon pepper, divided
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 1/2 cup egg substitute
- Vegetable cooking spray
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1 (16-ounce) container 1% low-fat cottage cheese*
- 1/2 cup crumbled feta cheese
Mini Carrot Cupcakes
By ngaldi
Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise int...
- 1 medium carrot
- 3/4 cup granulated sugar
- 1 1/4 cups all-purpose flour
- 1/2 cup sliced almonds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1 1/2 cups grated carrots
- 2/3 cup vegetable oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- For the Frosting
- 2 1/2 cups confectioners' sugar
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 teaspoon lemon juice
- 1/4 teaspoon almond extract
Baby Back Racks
By ngaldi
Recipe courtesy Paula Deen
- 2 racks baby back ribs, (about 2 1/2 pounds)
- 1 recipe Bourbon Barbecue Sauce, recipe follows
- Lemon wedges
- Fresh rosemary sprigs
Turkey Taco Lettuce Wraps
By ngaldi
For a lighter alternative to taco shells you can enjoy these lettuce taco wraps
- 1.3 pounds 99% lean ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 small onion, minced
- 2 tablespoons bell pepper, minced
- 3/4 cup water
- 4 ounce can tomato sauce
- 8 large lettuce leaves from Iceberg lettuce
Chicken Salad with Orange & Fennel
By ngaldi
Whisk mayonnaise, yogurt, orange juice, and orange zest together in a bowl
- 1 ⁄2 c. mayonnaise
- 1 ⁄4 c. Greek yogurt or plain yogurt
- 2 Tbsp. orange juice
- Zest of 1⁄2 orange
- 4 c. cooked diced chicken
- 1 c. halved red grapes
- (This will keep in the refrigerator up to three days)
- 3 ⁄4 c. diced fennel root
- 1 ⁄4 c. slivered almonds, toasted
- 2 Tbsp. chopped fennel fronds
- 1 Tbsp. chopped fresh tarragon
- Kosher salt and pepper
Preserved Lemons
By ngaldi
Covering lemons in their own juice and a healthy dose of kosher salt mellows their bite, making them sweeter and mo...
- 2 1/2 cups fresh lemon juice (from about 18 lemons)
- 16 juiced lemon halves (from 8 lemons)
- 1 1/4 cups kosher salt
- A few pinches of saffron
- Fennel seeds (optional)
- Whole black peppercorns
- Dried bay leaves
- DIRECTIONS
Yorkshire Pudding
By ngaldi
Preheat oven to 450°. Mix salt and flour, gradually add milk and beat into a smooth paste
- 1/4 teaspoon salt
- 1 cup milk
- 1 cup flour
- 2 eggs
- 1/4 cup melted butter or hot beef drippings