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Recipes
Pine Nut Cookies
By lindybug
Prep Time:30 min Inactive Prep Time:2 hr Cook Time:30 min
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 1/2 cup plus 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground fennel seed
- 1/4 teaspoon salt
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/4 cup pine nuts
Linguine with Two-Olive Marinara
By lindybug
This recipe's versatile sauce can also be spooned over cheese ravioli, used as a topping for pizza, or served with ...
- 2 teaspoons olive oil
- 2/3 cup chopped onion
- 2 teaspoons bottled minced garlic
- 3/4 cup sliced pitted green olives (about 15)
- 1 (2 1/4-ounce) can sliced ripe olives, drained
- 1/4 teaspoon sugar
- 1/4 teaspoon crushed red pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/3 cup dry white wine
- 1 (28-ounce) can crushed tomatoes, undrained
- 10 ounce uncooked linguine
- 3/4 cup (3 ounces) grated fresh Parmesan cheese
- 2 tablespoons chopped fresh parsley
Super Quick Minestrone
By lindybug
Prep Time: 30 min Cook Time: 40 min
- 1 cup (4 ounces) tubetti pasta, or other small pasta shape
- Extra-virgin olive oil
- 6 cups chicken stock
- 1/4 pound pancetta, cut into 3 pieces
- 6 medium garlic cloves, each cut in 1/2 lengthwise
- 2 cups finely chopped yellow onions (2 small onions)
- 1 cup small-diced celery (2 medium stalks)
- 1 cup small-diced carrots (2 to 3 medium carrots)
- 1 tablespoon finely chopped rosemary or thyme leaves
- 1 (14-ounce) can cannellini beans, drained and rinsed
- 1 (14 1/2-ounce) can diced tomatoes
- 4 cups small-diced zucchini (green/yellow) (5 small zucchini)
- 2 cups small-diced, peeled russet potatoes (1 large russet)
- Salt and freshly ground black pepper
- 1 cup freshly grated Parmesan
Leftover Corn Fritters
By lindybug
1. Combine cornbread mix, leftover corn, egg and milk
- 1 pouch (6.5 oz) cornbread mix
- 1 1/2 cups leftover corn
- 1 large egg
- 1/2 cup milk
Garlic Hasselback Potatoes with Herbed Sour Cream
By lindybug
Preheat oven to 400 degrees F
- HERBED SOUR CREAM:
- 16 ounces red new potatoes
- 3 to 5 garlic cloves, thinly sliced
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/2 cup sour cream
- 1/2 teaspoon garlic powder
- 1 tablespoon finely chopped fresh parsley leaves
- Kosher salt and freshly ground black pepper
Linguine with White Clams
By lindybug
Prep Time: 10 min Cook Time: 25 min
- 1 pound dry spaghetti
- Kosher salt
- 1/3 cup extra-virgin olive oil
- 6 cloves finely chopped garlic
- 1/2 teaspoon red pepper flakes
- 3/4 cup dry white wine
- 1/4 cup water
- 36 littleneck clams, scrubbed
- 3 tablespoons finely chopped flat-leaf parsley
- 2 to 3 tablespoons butter or extra-virgin olive oil, if desired
Spanakopita
By lindybug
1. Preheat the oven to 350 degrees F
- 3 tablespoons extra-virgin olive oil, preferably Greek, plus more for brushing
- 6 leeks, white and light green parts, chopped and well rinsed
- 4 garlic cloves, minced
- 2 1/2 pounds fresh baby spinach, rinsed and dried
- 1/2 teaspoon freshly ground black pepper
- 2 cups crumbled firm feta cheese, preferably Greek
- 1/2 cup finely chopped fresh dill
- 1/2 cup finely chopped fresh mint
- 3 large eggs, lightly beaten
- 2 frozen country-style filo sheets or puff pastry sheets, thawed but kept chilled
Chicken Taquitos
By lindybug
1. Make Guacamole: Place all ingredients in a blender and puree
- GUACAMOLE:
- 4 tablespoons olive oil
- 1 large red onion, diced
- 1 red bell pepper, julienned
- 2 jalapenos, diced and seeded
- 2 medium red potatoes, diced into 1/2-inch cubes
- 2 tablespoons minced garlic
- 2 pounds boneless, skinless chicken breast, cut into 1-inch strips
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper
- 3 ounces your favorite tequila
- 1 lime, juiced
- 2 tablespoons minced fresh cilantro leaves
- 24 corn tortillas
- 3 ripe avocados, peeled and seeded
- 1 jalapeno, seeded, minced
- 1/4 cup diced red onion
- 1/4 cup diced tomato
- 1/2 bottle of your favorite beer
- 4 tablespoons sour cream
- 1 lime, juiced
- Small handful cilantro leaves, about 1/4 cup
- Salt and pepper
- TOMATILLO SALSA:
- 8 fresh tomatillos
- Olive oil
- 1/2 cup diced red onion
- 1/2 cup plus 3 tablespoons diced tomato
- 1/4 cup water
- 1 teaspoon minced garlic
- 1 teaspoon chopped cilantro leaves
- 1 tablespoon white vinegar
- 2 tablespoons hot sauce
- Salt and pepper
- 2 tablespoons sour cream
Toasted Coconut Wafers
By lindybug
In a large bowl, beat butter with an electric mixer on med-high speed for 30 seconds
- 1 cup butter
- 1 1/4 cups sifted powdered sugar
- 1/8 tsp salt
- 1 egg yolk
- 1/2 tsp almond or vanilla extract
- 2 1/4 cups all purpose flour
- 1 cup shredded coconut, toasted
- 1 beaten egg white
- 1 1/2 cups shredded coconut
Cauliflower, Sweet Onion and Leek Quiche
By lindybug
Position a baking sheet on the lower rack of the oven and preheat to 400°
- One 9-inch frozen whole wheat pie shell, thawed
- 1/2 cup packed shredded gruyère cheese (about 2 ounces)
- 1 teaspoon extra-virgin olive oil
- 1 cup thinly sliced sweet onion
- 3/4 cup thinly sliced leeks
- Salt and pepper
- 2 1/2 cups coarsely chopped cauliflower
- 3/4 cup low-sodium chicken broth
- 7 egg whites (about 1 cup)