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Recipes
Potato Croquettes
By lindybug
1. Generously cover potatoes with salted cold water (2 tsp for 4 qt) in a large pot, then simmer until tender, abou...
- 6 medium russet (baking) potatoes (2 1/2 lb) peeled and quartered
- 1/2 lb mozzarella, chopped
- 1/4 cup grated parmesan
- 1 Tbsp onion salt
- 1/4 cup chopped parsley
- 3 large eggs
- 1 cup fine dry bread crumbs
- 2 1/2 About 2 1/2 cups olive oil
Parmesan Potatoes
By lindybug
Heat coals or gas grill for direct heat
- 4 medium potatoes, thinly sliced
- 1/2 tsp salt
- 1/4 cup Italian style bread crumbs
- 2 Tbsp grated parmesan
- 2 Tbsp butter, melted
- 1 Tbsp chopped fresh or 1 tsp dried basil leaves
Creamy Tortellini With Peas
By lindybug
Preparation Time: 5 minutes minutes Cooking Time: 10 minutes minutes Quick tip: For an easy, earthy spin on thi...
- 1 (9-ounce) package fresh spinach tortellini
- 2 teaspoons unsalted butter
- 1/2 cup finely chopped onion
- 1 garlic clove, minced
- 2 teaspoons all-purpose flour
- 1 cup 1% low-fat milk
- 1 cup frozen green peas, thawed
- 1 tablespoon chopped fresh or 1 teaspoon dried basil
- 3 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Veggies and Bow Ties with Pesto
By lindybug
1. Bring a large pot of salted water to boiling
- 12 oz bow tie pasta
- 1 Tbsp olive oil
- 1/2 lb. green beans or asparagus, trimmed and cut into 2" pieces
- 1 yellow bell pepper, cored and diced
- 1 small zucchini squash, trimmed halved lengthwise and cut into 1/4" half moons
- 2 cloves garlic, sliced
- 1/2 cup prepared refrigerated pesto
- 1/4 cup heavy cream
- 1 cup grape tomatoes, halved
- 1/2 tsp salt
Homemade Tomato Soup
By lindybug
Prep Time: 10 min Cook Time: 40 min
- 1 (14-ounce) can chopped tomatoes
- 3/4 cup extra virgin olive oil
- Salt and freshly ground black pepper
- 1 stalk celery, diced
- 1 small carrot, diced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 bay leaf
- 2 tablespoons butter
- 1/4 cup chopped fresh basil leaves
- 1/2 cup heavy cream, optional
Roasted Tomato Soup
By lindybug
Prep Time: 20 minutes Cook Time: 50 minutes
- 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes)
- 6 cloves garlic, peeled
- 2 small yellow onions, sliced
- Vine cherry tomatoes for garnish, optional
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 quart chicken stock
- 2 bay leaves
- 4 tablespoons butter
- 1/2 cup chopped fresh basil leaves, optional
- 3/4 cup heavy cream, optional
Lemon Dijon Vinaigrette
By lindybug
Whisk together lemon juice, mustard, salt and pepper until salt dissolves
- 1/4 cup fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp pepper
- 3/4 cup extra virgin olive oil
Egg Cream
By lindybug
Pour the milk into a large glass and add syrup
- 1 cup low fat milk
- 4 Tbsp chocolate syrup
- 1 cup cold seltzer
Lemon Poppy Seed Cookies
By lindybug
In a large mixing bowl beat the butter with an electric mixer on med-high speed for 30 seconds
- 1 cup butter
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla
- 2 tsp poppy seeds
- 1 tsp finely shredded lemon peel
- 2 cups all purpose flour
- Granulated sugar
- Powdered sugar, optional
Whole-Wheat Linguine with Green Beans, Ricotta, and Lemon
By lindybug
Prep Time: 10 min Cook Time: 10 min
- 1 pound whole-wheat linguine
- 1/2 cup part-skim ricotta
- 3 tablespoons olive oil
- 1/2 pound French green beans, trimmed and halved lengthwise
- 1 clove garlic, chopped
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup halved cherry tomatoes
- 1 lemon, zested