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Recipes
Corn Chowder
By lindybug
Prep Time: 20 min Cook Time: 35 min
- 2 tablespoons butter
- Extra-virgin olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 6 sprigs fresh thyme, leaves only
- 1/4 cup all-purpose flour
- 6 cups canned vegetable stock
- 2 cups heavy cream
- 2 Idaho potatoes, peeled and diced
- 6 ears corn
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley leaves
Chocolate Pumpkin Halloween Cake
By lindybug
Chocolate pumpkin cake is topped with a cream cheese frosting that is colored with food dye, then the cake is drizz
- FROSTING:
- 1 1/2 cups flour
- 2/3 cups cocoa
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 cups canned pureed pumpkin
- 2 teaspoons vanilla extract
- 3/4 cup butter, softened
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 1 egg yolk
- 6 ounces softened cream cheese
- 1 1/2 cups confectioners' sugar
- 2 1/4 teaspoons cocoa
- 1/4 teaspoon cinnamon
- 3/4 teaspoon vanilla
- 1 1/2 cups heavy cream
- 3/4 cup confectioners' sugar
- scant 1/4 teaspoon orange food coloring
- GLAZE:
- 4 ounces of chopped bittersweet chocolate
- 1 tablespoon cold unsalted butter
- 3 tablespoons corn syrup
- 1/2 cup heavy cream
Orecchiette with Spicy Sausage and Broccoli Rabe
By lindybug
1. Bring large pot of salted water to boil
- 2 bunches of broccoli rabe, stalks trimmed and quartered crosswise
- 12 oz orecchiette or farfalle
- Salt
- 3 Tbsp olive oil
- 1 lb spicy pork sausage, casings removed
- 3 garlic cloves, minced
- Pinch of dried crushed red pepper flakes
- 1/4 cup freshly grated Parmesan
- 1/2 tsp freshly ground black pepper
Creamy Chicken, Bacon & Tomato Pasta
By lindybug
prep time: 20 min total time: 20 min
- 3 cups whole wheat farfalle (bow-tie pasta), uncooked
- 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
- 3 slices OSCAR MAYER Bacon, cooked, crumbled
- 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
- 1/2 cup water
- 1/4 tsp. pepper
- 3 Tbsp. KRAFT Grated Parmesan Cheese
Espresso Brownies
By lindybug
Prep Time: 12 min. Inactive Prep Time: 30 min
- Nonstick vegetable oil cooking spray
- 1/3 cup plus 2 tablespoons water
- 1/3 cup vegetable oil
- 2 large eggs
- 2 tablespoons plus 2 teaspoons espresso powder
- 1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
- 3/4 cup semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
- 1 tablespoon unsalted butter, room temperature
Classic Tomato Soup
By lindybug
Prep time: 25 minutes Total time: 1 hour
- 4 tablespoons (1/2 stick) butter
- 2 tablespoons olive oil
- 1 medium onion, chopped
- coarse salt and ground pepper
- 1/4 cup all-purpose flour
- 3 tablespoons tomato paste
- 2 sprigs fresh thyme (or 1/2 teaspoon dried thyme)
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- 2 cans (28 ounces each) whole peeled tomatoes in juice (with basil if available)
Pesto Sauce
By lindybug
Puree basil, nuts, garlic and 1/2 tsp salt in a food processor
- 3 cups packed fresh basil, torn into pieces
- 1/4 cup pine nuts
- 2 garlic cloves
- coarse salt
- 1/2 cup extra virgin olive oil
- 1/4 cup finely grated Parmesan cheese
- Freshly ground pepper
5 Ingredient Fix- Ham and Cheese Croquettes
By lindybug
Use leftovers from 5 Ingredient Fix - Parsnip Potato Mash
- 1 cup leftover potatoes from Parsnip-Potato Mash recipe or plain mashed potatoes
- 1/4 cup all-purpose flour, plus more as needed
- 1/2 cup finely shredded Gruyere cheese, about 1-ounce
- 1/2 cup very finely diced cooked ham or country ham, about 2 ounces
- Kosher salt and freshly ground black pepper
- 1/4 cup vegetable oil, for frying
Baklava Cigars
By lindybug
Prep Time: 40 min Inactive Prep Time: 30 min Cook Time: 1 hr
- For the Syrup:
- 1 cup brown sugar
- 3/4 cup water
- 1/2 tablespoon fresh lime juice
- 1 1/2 tablespoons honey (such as sage or thyme)
- 3 cinnamon sticks
- 5 whole cloves
- 3/4 teaspoon red pepper flakes
- For the Filling:
- 1 egg white, at room temperature
- 3/4 cup coarsely chopped walnuts
- 3/4 cup coarsely chopped pecans
- 2 tablespoons brown sugar
- 1/8 teaspoon ground cloves
- 3/4 cup syrup, from above
- 1/2 package frozen phyllo pastry, thawed
- 1 cup unsalted butter, melted
- 1/4 cup slivered almonds, toasted
- 1/4 cup powdered sugar
Greek Salad Wrap
By lindybug
1. Whisk together oil, lemon juice, zest, oregano and red pepper flakes
- 1/4 cup extra virgin olive oil
- 3 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 7 oz feta, crumbled
- 1 (9 oz) pkg frozen artichoke hearts, thawed, drained and finely chopped
- 2 plum tomatoes, chopped
- 2 Tbsp chopped, pitted kalamata olives
- 1/4 cup thinly sliced roasted red peppers (from a jar)
- 2 scallions, thinly sliced
- Salt and pepper
- 4 (8") low fat/low carb wraps or tortillas
- 4 cups chopped crisp romaine leaves