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Recipes
Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette
By lindybug
Prep Time: 30 min Inactive Prep Time: 30 min Cook Time: 30 min
- Lemon-Balsamic Vinaigrette:
- 1/2 pound Israeli couscous
- Salt
- 12 spears asparagus, grilled and cut into 1/4-inch pieces
- 1 zucchini, halved, grilled and cut into 1-inch pieces
- 1 yellow squash, halved, grilled and cut into 1-inch pieces
- 2 large red peppers, grilled, peeled and diced into bite-size pieces
- 1/2 cup kalamata olives, pitted and chopped
- 2 tablespoons chopped fresh basil leaves
- Freshly ground black pepper
- 1 small shallot, minced
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 3 tablespoons aged balsamic vinegar
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper
- 3/4 cup extra-virgin olive oil
Broccoli and Bow Ties
By lindybug
Cook the broccoli for 3 minutes in a large pot of boiling salted water
- Kosher salt
- 8 cups broccoli florets (4 heads)
- 1/2 pound farfalle (bow tie) pasta
- 2 tablespoons unsalted butter
- 2 tablespoons good olive oil
- 1 teaspoon minced garlic
- 1 lemon, zested
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup toasted pignoli (pine) nuts
- Freshly grated Parmesan, optional
Roast Chicken
By lindybug
Prep Time: 5 min Cook Time: 1 hr 35 min
- 1 (4 to 5 pound) roasting chicken
- Kosher salt and freshly ground black pepper
- 2 lemons
- 1 whole head garlic, cut in 1/2 crosswise
- Good olive oil
- 2 Spanish onions, peeled and thickly sliced
- 1/2 cup dry white wine
- 1/2 cup chicken stock, preferably homemade
- 1 tablespoon all-purpose flour
Tijuana Kitchen Rice
By lindybug
Prep Time: 15 min Cook Time: 40 min
- 3 tablespoons canola oil
- 1 jalapeno, chopped
- 1 red onion, diced
- 3 Roma tomatoes, diced
- 2 cups long-grain rice
- 3 ounces white wine
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1 teaspoon black pepper
- 2 cups low-sodium chicken stock
- 3/4 cup water
- 3/4 cup tomato sauce
- 1 teaspoon sea salt
- 3 green onions, diced
- 1/2 cup crumbled queso fresco (Mexican cheese)
Baby Back Ribs
By lindybug
Prep Time:10 min Cook Time:1 hr 30 min
- 2 slabs baby back ribs (about 3 pounds)
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
- 2 bacon slices
- 4 sprigs fresh thyme
- 1/2 onion
- 3 smashed garlic cloves
- 2 cups ketchup
- 1 cup peach preserves
- 2 tablespoons Dijon mustard or 1 tablespoon dry mustard
- 2 tablespoons brown sugar
- 1/4 cup molasses
- 2 tablespoons red or white wine vinegar
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- Kitchen Twine
Penne with Spinach Sauce
By lindybug
Prep Time: 15 min Cook Time: 12 min
- 1 pound whole wheat or multi grain penne
- 3 garlic cloves
- 2 ounces goat cheese
- 1 ounce reduced fat cream cheese
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces fresh baby spinach leaves
- 2 tablespoons freshly grated Parmesan
No Cream Creamy Broccoli Soup
By lindybug
1. Cook and stir carrots, onion and celery in hot oil in large sauce pot on med-high heat 3 min
- 2 medium carrots, peeled and chopped
- 1 medium onion, chopped
- 2 celery stalks, chopped
- 3 Tbsp oil
- 2 (14.5 oz) cans chicken broth
- 2 cups water
- 2 small bunches fresh broccoli, trimmed and cut into 3" lengths (about 4 1/2 cups)
- 1/2 cup white rice, uncooked
- 2 cups milk
- 1/4 cup grated Parmesan cheese
Mac 'N Cheese with Bacon and Cheese
By lindybug
Prep Time: 20 minutes Cook Time: 40 minutes
- Kosher salt
- 1 pound elbow macaroni
- 4 cups milk
- 2 or 3 sprigs thyme
- 4 cloves garlic, smashed and divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 5 1/2 cups shredded sharp white Cheddar
- Freshly ground black pepper
- 1/4 cup chopped flat-leaf parsley
- 4 slices bacon, cut crosswise into thin strips
- 1 large onion, diced
- 2 garlic cloves, smashed
- Leaves from 1/4 bunch fresh thyme
Bourbon Pecan Spritz
By lindybug
Prep: 10 mins Total: 18 mins You'll need a cookie press with a ribbon disk to shape these ridged wafer-like cooki...
- Chocolate-Bourbon Glaze:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light-brown sugar
- 1 large egg
- 1/2 teaspoon salt
- 2-1/2 cups all-purpose flour
- 1/2 cup ground pecans
- 2 tablespoons bourbon
- 4 squares (1 ounce each) white or semisweet chocolate, chopped
- 2 tablespoons bourbon
- 2 tablespoons heavy cream
- 1/4 cup pecans, finely chopped
Grilled Ham and Gouda Cheese Sandwich with Caramelized Onions
By lindybug
For the Caramelized Onions: Heat the butter and oil in a medium sauté pan over medium heat
- Caramelized Onions:
- 1 Tbsp. unsalted butter
- 1 Tbsp. olive oil
- 1 Spanish or sweet Vidalia onion , halved and thinly sliced
- Salt and freshly ground black pepper
- Roasted Tomato Mayonnaise:
- 1 plum tomato , halved and seeded or 2 sun-dried tomatoes , drained and patted dry
- 1 Tbsp. canola oil (if roasting tomato)
- Salt and freshly ground black pepper
- 1/2 cup Hellmann's mayonnaise
- 2 cloves garlic , chopped
- 2 tsp. fresh thyme leaves or 1/2 tsp. dried thyme
- Sandwich:
- 6 slices high-quality white bread (Pullman loaf) cut into 1/4-inch-thick slices
- 1 1/2 cups grated Gouda cheese
- Caramelized onions
- 8 slices prosciutto , sliced about 1/8 inch thick
- 8 Tbsp. unsalted butter , at room temperature