Alqualonde's profile page
Recipes
My Lemon Curd
By Alqualonde
1. Grate zest from the lemons on the finest side of the grater
- 6-8 large juicy lemons
- 1 cup unsalted butter
- 2 1/2 cups superfine sugar
- 5 eggs
Pork with Spicy-Sweet Pepper Sauce for Two
By Alqualonde
Roasted pork seasoned with garlic, ginger, salt and pepper with a delicious spicy sweet pepper sauce
- SAUCE:
- 1 (14-ounce) pork tenderloin (400g)
- 1 clove garlic, minced
- 1/4 teaspoon gingerroot, grated (1mL)
- 1/4 teaspoon salt (1mL)
- 1/4 teaspoon pepper (1mL)
- 2 teaspoons vegetable oil (10mL)
- 2 teaspoons vegetable oil (10mL)
- 1/4 sweet red pepper, sliced
- 1 hot red pepper, coarsely sliced
- 1 clove garlic, minced
- 3 tablespoons smooth Thai chili sauce (45mL)
- 1 tablespoon brown sugar, packed (15mL)
- 1 tablespoon rice vinegar (15mL)
- 1 tablespoon sodium-reduced soy sauce (15mL)
- 1 teaspoon gingerroot, minced (5mL)
- 1 green onion, chopped
Taco Salad With Chipotle Lime Dressing
By Alqualonde
Hearty red quinoa instead of taco meat, arugula instead of watery lettuce, and a healthy serving of avocado and tom...
- Tortilla strips from 1 tortilla:
- Charred corn & poblano
- 1 poblano pepper
- 1 ear of corn, kernels sliced off the cob (about 1/2 cup)
- Cherry tomato pico
- 1/4 cup sliced tomatoes (cherry)
- 1/2 lime (1 to 2 tablespoons)
- 1/4 cup sliced scallions, white and green, 2 to 3
- A few pinches salt
- Chipotle lime dressing
- 1/4 cup olive oil
- 1/4 cup fresh lime juice (about 1 lime)
- 1 teaspoon ancho chili powder
- 1 teaspoon chipotle chili powder
- 1 tablespoon agave syrup
- Salt and pepper, to taste
- Other salad components
- 1 cup cooked red quinoa
- 2 cups arugula
- 1/2 cup cubed tofu (or meat or cheese of your choice)
- 1/2 cup cilantro
- 1/2 sliced avocado
Refried Black Beans
By Alqualonde
Refried beans are typically made from pinto beans, but black beans work well, too
- 1 (15 oz) can black beans, including liquid
- 1 or 2 garlic cloves, pressed
- 1 1/2 t olive oil
- 1 T cumin
- 1 t coriander
- pinch red pepper flakes
- pinch smoked chipotle hot pepper
- ground black pepper
Homemade Rich and Roasted Vegetable Stock
By Alqualonde
I took the same approach as I do with my chicken and beef stocks, I roasted the veggies until they were a golden ca...
- 6 stalks of celery, chopped
- 6 medium carrots, scrubbed but not peeled, chopped
- 2 large leeks, cleaned and chopped – do not use all the dark green stem, just the whites & part of the light green stem
- 4 cloves garlic, smashed slightly
- 3 small rutabagas, scrubbed clean and not peeled, cut into medium chunks
- 1 medium tomato, cut into quarters
- 10 cups of water
Mini Panettone with Butterscotch Chocolate, Macadamia Nuts and Cranberries
By Alqualonde
I added the chocolate at the end with a quick knead as I didn't want it to melt in the bread machine
- 1 teaspoon dried yeast
- 250 g strong white bread flour
- 1 teaspoon salt
- 50 g sugar
- 50 g unsalted butter
- 80 ml milk approx, you may need a little more or less
- 2 medium eggs
- 50 g chopped macadamia nuts - I roasted mine first
- 50 g dried cranberries
- 60 g chopped chocolate - I used Butterscotch chocolate but you can use your favourite
Lulu’s meatballs and tomato sauce
By Alqualonde
Place the onion, garlic, spinach and zucchini in Cuisinart and blend
- Sauce:
- 1 pound ground veal
- 1 pound ground pork
- 2 pound ground beef
- 1 cup zucchini
- 1 bag spinach
- 4 cloves garlic
- 1 onion
- 1 cup seasoned dry bread crumbs
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon all spice
- 2 eggs, beaten
- Vegetable oil
- Olive oil
- 2 tablespoon good olive oil
- 2 cup chopped yellow onion
- 4 cloves minced garlic
- 2 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
- 1 tablespoon sugar
- 1 tablespoon chopped fresh flat-leaf parsley
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3/4 cup balsamic vinegar
Clam Chowder with Baked Garlic Chips
By Alqualonde
You'd never guess this thick and rich tasting chowder was low in fat, and the best part is, it's so delicious!
- 4 cloves garlic, divided
- 2 Tbsp olive oil
- 1 onion, finely chopped
- 3 Tbsp cornstarch
- 1 cup water
- 2 cans (5 oz each) baby clams, reserve juice
- 1 lb baby potatoes, diced
- 1 1/2 cups milk or milk alternative
- 1/2 cup cauliflower purée, optional
- 1/4 cup GF cooked bacon, chopped (about 4 slices)
- 5 sprigs fresh thyme, divided
- Salt and pepper to taste
- Paprika, for garnish
Poblano & Skirt Steak Fajitas
By Alqualonde
This variation on fajitas pairs fresh poblanos with steak and scallions
- 2 ripe avocados, pitted
- 1/2 cup chopped fresh cilantro
- 3 tablespoons lime juice, divided, plus lime wedges for garnish
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground pepper, divided
- 2 bunches scallions, trimmed
- 3 poblano peppers, (see Note)
- 3 teaspoons extra-virgin olive oil, divided
- 1 teaspoon ground ancho chile, (see Note)
- 1/2 teaspoon ground cumin
- 1-1 1/4 pounds skirt steak, trimmed
- Hot sauce, for serving
- 12 6-inch corn tortillas, warmed (see Tip)
Stacked Summer Vegetable Salad
By Alqualonde
1. With a vegetable peeler or mandoline shave zucchini in thin strips
- 3 medium yellow or green zucchini
- Kosher salt
- 4 medium carrots
- 1/2 small red onion
- 1 to 2 cups torn leaf lettuce
- 3 tablespoons lemon juice
- 1/4 cup olive oil or canola oil
- 2 tablespoons snipped fresh dill
- Freshly ground black pepper (optional)