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Recipes
Mimi's Sweet Potatoes in Orange Cups
By ngaldi
Recipe courtesy Sarah Sprading
- 6 sweet potatoes, unpeeled
- 1/2 stick butter, softened
- 1/4 cup orange juice
- 1/4 cup chopped pecans
- 6 large oranges (heavy for their size)
- 48 mini-marshmallows
The Ultimate Barbecued Ribs
By ngaldi
Recipe courtesy Tyler Florence, 2007
- 2 slabs baby back ribs (about 3 pounds)
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 bacon slices
- 4 sprigs fresh thyme
- 1/2 onion
- 3 smashed garlic cloves
- 2 cups ketchup
- 1 cup peach preserves
- 2 tablespoons Dijon mustard or 1 tablespoon dry mustard
- 2 tablespoons brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
Baked Parmesan Chicken Caprese
By ngaldi
Preheat oven to 425 degrees
- baked parmesan chicken caprese
- serves 4-5
- This serves our family perfectly with no leftovers, but we’re not big meat-eaters. If one chicken cutlet is not enough per person, then increase the chicken and breading ingredients.
- 2 cups cherry tomatoes, halved
- 1 ball fresh mozzarella, cubed (about 4 ounces), optional
- 2 -3 Tablespoons unrefined olive oil, plus more for coating chicken and pan
- 2 cloves garlic, crushed
- 2 large leaves of fresh basil, chopped
- 3/4 teaspoon sea salt, divided
- 2/3 cup panko bread crumbs
- 1/4 cup grated Pecorino-romano or Parmesan cheese
- 1/2 teaspoon paprika
- 2 boneless, skinless chicken breasts
- 1/4 teaspoon freshly ground black pepper
Pan Roasted Root Vegetables
By ngaldi
Melt butter in a large (12-inch) saute pan that has a tight-fitting lid
- 4 tablespoons (1/2 stick) unsalted butter
- 1 white turnip, unpeeled and and 1-inch dice
- 2 carrots, 1-inch dice (preferably from carrots with the greens attached)
- 2 small parsnips, peeled and 1-inch diced
- 1/2 celery root, peeled and 1-inch diced
- 8 Brussels sprouts, halved if large
- 4 fresh thyme sprigs
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 celery ribs, 1-inch diced
Baked Orecchiette with Pork Sugo
By ngaldi
Season the pork with salt and pepper
- 3 1/4 pounds boneless pork shoulder, cut into 1-inch pieces
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 4 carrots, cut into 1/4-inch dice
- 4 celery ribs, cut into 1/4-inch dice
- 1 large sweet onion, cut into 1/4-inch dice
- 4 garlic cloves, very finely chopped
- One 14-ounce can diced tomatoes
- 1 1/2 cups dry red wine
- 4 thyme sprigs
- 5 cups chicken stock or low-sodium broth
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped oregano
- 1/2 teaspoon crushed red pepper
- 1 1/2 pounds orecchiette
- 2 cups freshly grated Parmigiano-Reggiano cheese (7 ounces)
Calabacitas
By ngaldi
Heat the olive oil in a large skillet over medium high heat
- 2 lbs. summer squash (zucchini, sunburst, cookneck, etc.)
- 1 large yellow onion, diced small
- 3 cloves garlic, minced
- 4 oz. canned green chilies, drained and diced
- 1/2 tsp. oregano leaves
- 2 ears of corn, kernels removed
- 1 cup of cotija or queso fresco cheese, crumbled
- salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 4 tsp. olive oil
- 1 tsp. fresh lemon juice
Spinach-Cheese Swirls
By ngaldi
Directions Heat the oven to 400°F
- 1 egg
- 1 tbsp. water
- 1/2 cup shredded Muenster cheese
- 1/4 cup grated Parmesan cheese
- 1 green onion, chopped (about 2 tablespoons)
- 1/8 tsp. garlic powder
- All-purpose flour
- 1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
- 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained
Pecan Snowballs
By ngaldi
Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast for 8 minutes
- 1 cup pecans
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 3/4 cups confectioners' sugar
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/4 teaspoon kosher salt
- 2 cups all-purpose flour
Grandpa Eli's Chili
By ngaldi
Soak beans overnight in a large stock pot
- pounds ground round (ground twice)
- 1 package pinto beans (soaked overnight)
- 4 onions, diced
- cumin
- 1 jar Gebhart's chili powder
- 2 cloves garlic, minced
- salt and pepper
Seven-Vegetable Couscous
By ngaldi
From Food Network Kitchens
- 3 cloves garlic, smashed
- 2 small turnips, peeled and quartered
- 1 medium yellow onion, quartered lengthwise, root end intact
- 1 large carrot, peeled and cut into 2-inch chunks
- 1/2 fennel bulb, thickly sliced lengthwise, root end intact
- 1/3 cup golden raisins
- 1 tablespoon peeled, chopped, fresh ginger
- 1 tablespoon kosher salt
- 2 teaspoons each ground cumin, paprika, and sugar
- 1 1/2 teaspoons ground turmeric
- 1/8 teaspoon ground cloves
- 1 cinnamon stick, snapped in half
- 2 cups water
- 1 pound butternut squash
- 1 small zucchini, cut into 2-inch rounds
- 1 (15 1/2-ounce) can chickpeas, rinsed and drained
- 4 sprigs fresh flat-leaf parsley, tied together with kitchen string
- 1 cup canned whole peeled tomatoes, with their juices
- 2 cups cold water
- 1 tablespoon unsalted butter
- 1 teaspoon kosher salt
- 1 1/2 cups uncooked couscous
- 1/2 cup sliced almonds, toasted
- Harissa (Tunisian hot sauce)