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Recipes
Spinach and Egg-Drop Pasta Soup
By sandycon
Cook the pasta in a pot of boiling salted water until al dente
- 1/2 pound tubetti, ditali or other small pasta
- 2 quarts chicken stock
- 4 garlic cloves, thinly sliced
- 5 ounces baby spinach
- Salt and freshly ground pepper
- 4 large eggs, beaten
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
- Extra-virgin olive oil and lemon wedges, for drizzling
Gluten-Free Rice Flour Baking Mix
By sandycon
This is a mix I use in many of my baked goods, including my donut and latke recipes
- 3 cups rice flour
- 3 cups brown rice flour
- 2 cups potato starch (not flour)
- 1 cup tapioca starch
- xanthan gum (see directions) or guar gum (see directions)
Shortcut Squash Soup {start to finish in less than 20 minutes!}
By sandycon
Combine squash, chicken broth, cumin, salt and pepper and in a medium saucepan and heat over medium heat until squ...
- 1 12 ounce package of frozen cooked squash
- 1 1/2 cups chicken broth
- 1/2 teaspoon ground cumin
- salt and pepper to taste
- 1/4 cup fat free plain Greek yogurt
- ~2 tablespoons chopped parsley to garnish
Baked Vanilla Doughnuts with Vanilla Glaze
By sandycon
1 Heat oven to 425°F. Spray mini doughnut pan with cooking spray
- 2 cups Original Bisquick® mix
- 2 tablespoons granulated sugar
- 1/8 teaspoon ground nutmeg
- 2/3 cup milk
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla
- Candy sprinkles, if desired
Yogurt-Marinated Chicken & Creamy Greek SauceRecipes from The Kitchn
By sandycon
For the marinade, cut the chicken breasts into bite-sized cubes
- For the marinade
- 1 large chicken breast (about 1/2 pound)
- 1/2 cup plain, whole milk yogurt
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- Freshly ground black pepper, to taste
- For the Greek sauce
- 4 tablespoons mayonnaise (regular or light)
- 1 tablespoons milk
- 1 tablespoon cider vinegar
- 3/4 teaspoon sugar
- 1/8 garlic powder
- Squeeze of lemon juice
- Kosher salt and freshly ground black pepper
- For the chicken
- 2 tablespoons olive oil
- 2 large garlic cloves, peeled and smashed
- 1/2 teaspoon dried oregano
- 1 tomato, diced
- 1/2 cucumber, diced
- Pita bread, for serving
The Most Wonderful Gingerbread Cookies
By sandycon
This is my very favorite gingerbread cookie recipe
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground ginger
- 1 3/4 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 6 tablespoons unsalted butter
- 3/4 cup dark brown sugar
- 1 large egg
- 1/2 cup molasses
- 2 teaspoons vanilla
- 1 teaspoon finely grated lemon zest (optional)
Thin Mints
By sandycon
Instructions Preheat your oven to 300 degrees F
- COOKIES
- 5 tablespoons unsalted butter
- 4 ounces semi-sweet chocolate, chopped
- 1/4 teaspoon pure vanilla extract
- 1/2 teaspoon pure peppermint extract
- 3/4 cup (105g) high-quality all-purpose gluten-free flour
- 1/4 teaspoon xanthan gum (omit if your blend already contains it)
- 1/2 cup (40g) unsweetened natural cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (100g) sugar
- GLAZE
- 1/2 pound dark chocolate, chopped
- pure peppermint extract, to taste
Tres Leches Cake with Mango
By sandycon
Courtesy of Food Network Magazine
- Vegetable oil, for greasing
- 4 large eggs
- 1 cup sugar
- 2/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 2 1/4 cups whole milk
- 1 1/2 cups cake flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 12 -ounce can evaporated milk
- 14 -ounce can sweetened condensed milk
- 1 tablespoon dark rum
- 2 large ripe mangoes
- 3 tablespoons sugar
- 1 cup heavy cream
- Ground cinnamon, for sprinkling
Garden Pea Soup with Morel Cream
By sandycon
In a small bowl, cover the dried morels with the hot water
- 1/2 ounce dried morel mushrooms
- 1/2 cup very hot water
- 1 tablespoon plus 1 teaspoon unsalted butter
- 2 medium shallots, thinly sliced
- 2 tablespoons dry white wine
- 3 1/2 cups chicken stock or low-sodium broth
- 1/2 cup heavy cream
- Salt
- Cayenne pepper
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 5 cups frozen peas (1 1/2 pounds), thawed
- 1 1/2 tablespoons chopped mint, plus 8 small leaves for garnish
Potato Frittata with Prosciutto and Gruyère
By sandycon
Preheat the oven to 375°
- 1dozen large eggs
- 2 tablespoons water
- Salt and freshly ground pepper
- 1 packed cup shredded Gruyère
- 4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
- 1/4 cup extra-virgin olive oil
- 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
- 2 scallions, thinly sliced