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Recipes
Quinoa Sushi Rolls
By Alqualonde
Place quinoa into a sieve and rinse well under cold water for a minute to remove excess saponins (which are ha...
- For the Quinoa Sushi Rolls:
- 1 cup tricolor quinoa grains
- 2 cups (organic) vegetable stock
- 2 tbsp almond sunflower and pepita mix, chopped roughly
- 4 sheets toasted nori (sushi roll seaweed)
- Plus fillings of choice
- Spicy Tuna filling:
- 1 (95g) can of tuna in olive oil or brine, drained
- 1 tbsp mayonaise
- pinch of ground chilli
- 2 cucumber “wedges” (cucumber sliced lengthways into eights)
- 1/4 avocado, sliced into strips
- ground chilli, to serve
- Vegetable Salad filling
- 2 cucumber “wedges” (cucumber sliced lengthways into eights)
- 1/2 carrot, grated lengthways on a mandolin or using a potato peeler
- 1/4 avocado, sliced into strips
- a few snow pea sprouts
- Sriracha Egg Omelette filling:
- 2 eggs
- 1 tbsp ice cold water
- 1 tbsp Sriracha (Asian chilli sauce)
- a few snow pea sprouts
Cinnamon Apple Yogurt Muffins
By Alqualonde
When the muffins emerged from the oven smelling like apple pie in muffin form, my husband waltzed into the kitchen,...
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt, plus a pinch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 medium apples, peeled, cored, quartered, then diced
- 1/3 cup walnuts, chopped, toasted
- 2 large eggs
- 1 cup Greek yogurt
- 1/2 cup unsalted butter, melted, (1-stick)
- 1 1/2 tablespoons Calvados, optional
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
Hot and Sour Mushroom, Cabbage, and Rice Soup
By Alqualonde
The spiciness clears out the sinuses and the lime juice perks everything up
- 1 tablespoon canola oil
- 4 ounces cremini or shiitake mushroom caps, thinly sliced
- 1 to 3 jalapeno peppers, finely diced
- 6 cloves garlic, minced
- One 3-inch lump ginger, grated (or 1 tablespoon ginger puree)
- 1 to 3 limes, zested and juiced
- 8 cups broth — turkey, chicken, or vegetable
- 1/2 cup jasmine rice
- 2 tablespoons soy sauce, plus more to serve
- 1/2 small head green cabbage, cut in half and shaved thin
- Chili garlic sauce or kimchi, to serve
Tex-Mex Beef Stew
By Alqualonde
Ancho chili powder provides the Southwest heat in this hearty stew
- 1/2 cup all-purpose flour
- 3 teaspoons Ancho Chile Powder
- 1/2 teaspoon salt
- 2 pounds beef chuck, cut into 1-1/2-inch cubes
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, smashed
- 2 cans (14.5 ounces each) beef broth
- 1 can (14.5 ounces) stewed tomatoes
- 1 teaspoon dried oregano
- 1 bag (1 pound) peeled baby carrots
- 1 box (10 ounces) frozen corn and roasted red and green pepper, thawed
- 1 can (4.25 ounces) diced green chiles
- 4-1/2 cups cooked brown rice (1-1/2 cups raw)
- Fresh cilantro, for garnish
Epi de Ble
By Alqualonde
Épi, or épi de blé, is a baguette that resembles a sheaf of wheat, which is traditionally served during harvestt...
- Starter:
- 1/4 tsp (1 mL) active dry yeast
- 3/4 cup (175 mL) room-temperature water
- 1 cup (250 mL) all-purpose flour
- Dough:
- 1/2 cup (125 mL) warm water
- 1/2 tsp (2 mL) active dry yeast
- 2-1/2 cups (625 mL) all-purpose flour
- 1-1/2 tsp (7 mL) sea salt
Creamy Leek & Spinach Pasta
By Alqualonde
Between carbonara and zucchini linguine with herbs, I’m really not sure why pasta doesn’t make a more frequent ...
- 6 ounce whole wheat pasta
- 1 Tablespoon olive oil
- 1 leek, thinly sliced
- 2 cloves garlic, minced
- 3 Tablespoon garlic and herb mascarpone cheese, or plain
- 6 cups fresh baby spinach
- parmesan cheese, pepper, and red pepper
Good Green Tea Smoothie
By Alqualonde
This green smoothie is packed with grapes, spinach, green tea and avocado
- 3 cups
- frozen white grapes
- 2 packed cups
- baby spinach
- 1 1/2 cups
- strong brewed green tea, (see Tip), cooled
- 1 1
- medium ripe avocado
- 2 teaspoons
- honey
Honey Balsamic Beet Salad
By Alqualonde
Cooked quinoa pairs with balsamic-roasted beets and watercress for a creative, healthy holiday salad
- 2 pounds baby beets, trimmed and scrubbed
- 1/2 cup balsamic vinegar
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1/8 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 cups watercress or arugula
- 1 1/2 cups cooked quinoa
- Chopped fresh tarragon
Almond Crusted Haddock Goujons
By Alqualonde
Yup, these are fancied-up fish fingers
- REMOULADE:
- 2 eggs
- 2 teaspoon Dijon mustard
- 1/2 teaspoon each salt and pepper
- 2 1/4 cups sliced almonds toasted and crushed
- 1 pound sole, or haddock, sliced in 1 inch thick strips
- Lemon wedges or fresh parsley (optional)
- 3 tablespoons mayonnaise
- 1 1/2 tablespoons horseradish
- 3 tablespoons fresh tarragon chopped
- 2 tablespoons fresh lemon juice
- 1/4 cup cornichons or pickles finely diced
Meatballs & Gravy Recipe
By Alqualonde
This ground beef recipe is sure to become a requested dinner at your house
- 1-1/4 pound lean ground beef
- 1 egg, lightly beaten
- 1/3 cup unseasoned bread crumbs
- 1/2 teaspoon garlic salt
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 small onion, halved and thinly sliced
- 1 cup sliced mushrooms
- 2 tablespoons all-purpose flour
- 1 can (14-1/2 ounces)beef broth
- 1/4 teaspoon ground nutmeg
- Cooked noodles and steamed spinach for serving