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Recipes
Cucumber and Baby Pea Salad
By ngaldi
In a large bowl, whisk the yogurt with the lemon juice and olive oil
- 1 cup plain whole-milk Greek yogurt
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1 cup flat-leaf parsley leaves
- 1/4 cup finely shredded basil leaves
- Salt and freshly ground pepper
- 1 pound frozen baby peas, thawed
- 3 large seedless cucumbers (about 1 pound each)—peeled, halved lengthwise, seeded and sliced crosswise 1/2 inch thick
Tangy Coleslaw
By ngaldi
Combine shredded cabbage with sliced onion
- Dressing:
- 1 cabbage, finely shredded or a 16-ounce package of shredded coleslaw mix
- 1 medium red onion, quartered and thinly sliced
- 1 cup sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 cup vinegar
- 2/3 cup vegetable oil
GRILLED CORN AND ROASTED RED PEPPER POTATO SALAD
By ngaldi
First, bring a medium pot of salted water to a boil
- 2.5 pounds small potatoes
- 2 red bell peppers
- 1/2 cup Greek yogurt
- 1 teaspoon ancho chile powder
- 1 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 ears sweet corn
- 5 green onions, rinsed and sliced
- 1/2 cup torn basil leaves
- 1/4 cup coarsely chopped cilantro
Honey-Lemon Grilled Chicken
By ngaldi
Whisk together the honey, zest and lemon juice
- Zest of 1 lemon
- 1/4 Cup Lemon Juice
- 1/3 Cup Honey
- 1/4-1/3 Cup Fresh Basil, Chiffonade
- 6 Boneless Chicken Thighs
Blueberry Oatmeal Muffins
By ngaldi
1. Preheat oven to 400°. 2
- 1 2/3 cups quick-cooking oats
- 3 ounces all-purpose flour (about 2/3 cup)
- 2.33 ounces whole-wheat flour (about 1/2 cup)
- 3/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1/4 cup canola oil
- 2 teaspoons grated lemon rind
- 2 large eggs
- 2 cups frozen blueberries
- 2 tablespoons all-purpose flour
- Cooking spray
- 2 tablespoons granulated sugar
Zinfandel-Braised Beef Brisket with Onions and Potatoes
By ngaldi
Preheat oven to 325°. Combine first 3 ingredients, stirring with a whisk
- 2 cups zinfandel or other fruity dry red wine
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup tomato paste
- 1 (2 1/2-pound) beef brisket, trimmed
- 2 teaspoons salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 8 cups sliced Walla Walla or other sweet onion (about 4 medium)
- 2 tablespoons sugar
- 1 1/4 teaspoons dried thyme, divided
- 6 garlic cloves, thinly sliced
- 2 carrots, peeled and cut into (1/2-inch-thick) slices
- 2 celery stalks, cut into (1/2-inch-thick) slices
- 1 1/2 pounds small red potatoes, cut into quarters
- 1 1/2 teaspoons extravirgin olive oil
- 1 teaspoon dried oregano
- 1/4 teaspoon ground red pepper
- Chopped fresh parsley
Delectable Marinated Chicken
By ngaldi
Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic ba...
- 2 tablespoons Worcestershire sauce
- 2 tablespoons low sodium soy sauce
- 2 tablespoons teriyaki sauce
- 1 teaspoon liquid smoke flavoring
- 1 tablespoon molasses
- 1 tablespoon sesame seeds
- 1 tablespoon brown sugar
- 1 teaspoon paprika
- 1/2 teaspoon garlic salt
- 1/4 teaspoon garlic pepper
- 2 teaspoons minced garlic
- 1/4 cup canola oil
- 8 skinless, boneless chicken thighs
Toffee Brownies
By ngaldi
Prepare the brownie mix according to package directions
- 1 (17.6-ounce) package brownie mix with walnuts
- Vegetable oil cooking spray
- 3 (6-ounce) candy bars with almonds and toffee chips (recommended: Symphony brand)
Pesto-Cheese Fondue
By ngaldi
Fondue is fun! This contemporary appetizer recipe is flavored with pesto and three cheeses
- 1 cup lightly packed basil leaves
- 1/2 cup chopped walnuts
- 1/2 cup finely shredded Parmesan cheese (2 ounces)
- 2 tablespoons finely shredded Romano cheese
- 2 medium cloves garlic
- 1/2 cup extra-virgin olive oil
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup shortening
- 1/4 cup black olives, pitted and finely chopped
- 3/4 cup milk
- 1-1/2 cups finely shredded fontina cheese (6 ounces)
- 1-1/2 cups finely shredded Swiss cheese (6 ounces)
- 1/2 cup finely shredded Romano cheese (2 ounces)
- 3 tablespoons all-purpose flour
- 1 cup dry white wine
- Cherry tomato halves, fresh snow peas, Belgian endive leaves, french-fried potatoes, or other vegetables (optional)
Fish Sticks with Marinara
By ngaldi
Put an oven rack in the center of the oven
- Vegetable oil cooking spray
- 2 cups buttermilk
- 1 pound whitefish or other mild fish, cut into strips, each about 3-inches long and 1/2-inch thick
- 1 1/4 cups finely grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs
- 1 teaspoon kosher salt
- Olive oil, for drizzling
- 2 cups marinara sauce