Ngaldi's profile page
Recipes
The Best Margarita
By ngaldi
The first secret is I use a combination of freshly squeezed citrus
- Tequila
- Cointreau or Gran Marnier
- Lemons, Limes and oranges
- simple syrup
wild salmon with wasabi-avocado sauce
By ngaldi
Mince garlic in a food processor
- 2 medium cloves garlic
- large, very ripe avocado, pitted and peeled
- tablespoon canola mayonnaise
- tablespoon lemon juice
- 3 -3 tablespoons nonfat milk
- - teaspoon wasabi powder
- tablespoon sesame oil
- 5-ounce wild salmon fillets, rinsed, patted dry
- tablespoons black sesame seeds
- cup low-sodium tamari
- teaspoon toasted sesame oil
- cup water
green beans with meyer lemon vinaigrette and parmesan breadcrumbs
By ngaldi
Meyer lemons are less acidic than standard lemons, and their zest and juice have an herbal, even floral, undertone ...
- 1/2 cup fresh breadcrumbs
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup freshly grated Parmigiano-Reggiano
- Finely grated zest of 1 Meyer lemon
- 1/4 cup fresh Meyer lemon juice
- 1/4 cup heavy cream
- 2 lbs. fresh green beans, trimmed
Penne alla Betsy
By ngaldi
Bring a large pot of water to a boil and cook the pasta until al dente In a skilled over medium heat, add 1 tbsp bu...
- 1 lb penne
- 1 lb shrimp, peeled and deveined
- 2 tbsp butter
- 2 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, chopped
- 1/2 cup white wine
- 14.5 oz tomato sauce
- 1 cup heavy cream
- 1/4 cup chopped parsley
- 6 basil leaves, chiffonade
- salt and pepper
Chorizo & Potato Spanish Tortilla Bites
By ngaldi
Put oven rack in middle position and preheat oven to 400°F
- 1 bunch scallions
- 2 tablespoons extra-virgin olive oil
- 2 medium onions, chopped (1 1/2 cups)
- 4 garlic cloves, finely chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon black pepper
- 6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
- 1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
- 9 large eggs
- 3/4 cup sour cream
- 5 oz Manchego or white Cheddar, coarsely grated (2 cups)
Rack of Lamb with Mustard-Shallot Sauce
By ngaldi
Preheat the oven to 400°
- 1 tablespoon plus 2 teaspoons vegetable oil
- One 2 1/2-pound frenched rack of lamb
- Salt and freshly ground black pepper
- 2 medium shallots, thinly sliced
- 1/4 cup dry white wine
- 1/4 cup chicken stock or low-sodium broth
- 1 tablespoon whole grain mustard
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped thyme
Tomato-Basil Soup with Grilled Cheese Croutons
By ngaldi
1. Place oven rack on top third of oven
- 2 1/2 pounds ripe tomatoes (about 6 large)
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 2 garlic cloves, minced
- 2 cups unsalted chicken stock (such as Swanson)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 ounces 1/3-less-fat cream cheese
- 3/4 cup coarsely chopped fresh basil
- 4 (1-ounce) slices whole-wheat bread
- Cooking spray
- 1.5 ounces cheddar cheese, shredded (about 1/3 cup)
Vegetarian Chili
By ngaldi
Heat the oil in a Dutch oven over medium-high heat
- 1 tablespoon vegetable oil
- 2 cups chopped onion
- 1/2 cup chopped yellow bell pepper
- 1/2 cup chopped green bell pepper
- 2 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 1/2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 (16-ounce) cans stewed tomatoes, undrained
- 2 (15-ounce) cans black beans, rinsed and drained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
Zucchini-and-Pepper Gratin with Herbs and Cheese
By ngaldi
Cut the 2 whole zucchini into twelve 1/2-inch-thick diagonal slices each and season with salt
- 3 large zucchini (about 1 1/2 pounds), 1 finely diced
- Kosher salt
- 1/4 cup extra-virgin olive oil
- 1/4 small onion, finely diced
- 1 garlic clove, minced
- 1 teaspoon tomato paste
- 1 medium red bell pepper, finely diced
- 1 medium yellow bell pepper, finely diced
- 1 large tomatopeeled, seeded and finely diced
- Piment d'Espelette (see Note)
- 1 tablespoon chopped mint
- 1 tablespoon chopped oregano
- 1 tablespoon chopped basil
- 2 ounces freshly grated Sbrinz cheese or Parmigiano-Reggiano (about 2/3 cup)
Miss Myra's Banana Pudding
By ngaldi
MAKE THE BANANA PUDDING In a 9-inch square baking dish, arrange half of the wafers in a single layer
- 4 cups Nilla Wafers
- 5 ripe bananas, sliced into 1/3-inch rounds
- 1/2 cup plus 1 tablespoon sugar
- 1/3 cup all-purpose flour
- 2 1/3 cups milk
- 3 large egg yolks
- 2 tablespoons salted butter
- 2 teaspoons pure vanilla extract
- 4 large egg whites
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon cream of tartar
- 3/4 cup superfine sugar