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Recipes
Vegetable Cacciatore with Whole Wheat Penne
By Cindy
Yields: 4 Heat EVOO, 4 turns of the pan, in a large, deep skillet over medium-high heat
- 1/4 cup EVOO – Extra Virgin Olive Oil
- 4 medium portabella caps or 3/4 pound mixed sliced mushroom, sliced 1/4 inch thick
- 2 tablespoons thyme, finely chopped
- 1 medium zucchini, halved lengthwise, seeded and sliced into 1/4-inch half moons
- 1 red bell pepper, quartered lengthwise and sliced 1/4-inch thick across
- 1 cubanelle pepper, halved lengthwise and sliced 1/4-inch thick
- 1 red onion, quartered lengthwise and thinly sliced
- 4 cloves of garlic, thinly sliced
- 1 red chili pepper, thinly sliced or finely chopped or 1 teaspoon dried chili flakes, optional
- Salt and pepper
- 2 tablespoons tomato paste
- 1/2 cup dry red or white wine, optional
- 1 cup vegetable or chicken stock
- 1 32-ounce can San Marzano tomatoes
- A few leaves of basil, torn
- 1 pound whole wheat or whole grain penne
- 1 cup grated Pecorino Romano (tangy, salty) or Parmigiano-Reggiano (nutty, salted butter flavor)
- 1/2 cup flat-leaf parsley, finely chopped
Chicken and Noodles
By Cindy
Start by putting the chicken in a pot and covering it with water
- One 2- to 3-pound chicken fryer, cut up
- 2 carrots, diced
- 2 celery stalks, diced
- 1/2 medium onion, diced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground thyme
- 1/4 teaspoon turmeric
- 16 ounces frozen home-style egg noodles(such as Reame(TM)s)
- 3 tablespoons all-purpose flour
- Splash of half-and-half, optional
- 2 teaspoons finely minced fresh parsley
Honey Mustard Cutlets
By Cindy
Line a baking sheet with a wire rack
- 4 thin-cut boneless pork loin chops
- Salt and freshly ground black pepper
- 1/4 cup grainy Dijon mustard
- 1/4 cup honey
- 2 tablespoons cider or wine vinegar
- 1 cup bread crumbs
- 2 tablespoons freshly chopped thyme leaves
- 1 lemon, zested
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 tablespoons orange marmalade or apricot preserves
- 1 cup chicken stock
- 2 teaspoons Worcestershire sauce
Easy Pastry Shop Apple Tart
By Cindy
Preheat the oven to 400 degrees F
- FOR THE CRUST:
- 1/2 cup butter
- 1/3 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- FOR THE CREAM FILLING:
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- FOR THE TOP:
- 3 apples, peeled and thinly sliced
- 1/2 teaspoon cinnamon
- 1/4 cup sugar
- 1/4 cup slivered almonds or chopped walnuts
Chocolate Raspberry Bars with White Chocolate and Almonds
By Cindy
Position a baking rack in the center of the oven
- 2/3 cup raspberry jam
- 1 (21-ounce) box brownie mix (recommended: Duncan Hines Chewy Fudge)
- 3 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 3/4 cup white chocolate chips, melted
- 1/2 cup chopped salted almonds
Blueberry Corn Muffins with Vanilla Butter
By Cindy
Preheat the oven to 400 degrees F
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons sugar
- 1 cup buttermilk
- 1/2 cup milk
- 1/2 teaspoon baking soda
- 1 whole egg
- 1/4 cup shortening, melted
- 1/2 teaspoon vanilla extract
- 8 ounces dried blueberries
- 1 stick butter, softened
- 2 tablespoons sugar
- 1 whole vanilla bean
Rolled Chicken Sandwich with Arugula and Parsley Aioli
By Cindy
For the Aioli: Place all the ingredients, except the salt and pepper, in the bowl of a food processor
- 1/2 cup lightly packed baby arugula
- 1/2 cup lightly packed fresh flat-leaf parsley
- 1 anchovy fillet
- 2 teaspoons chopped fresh chives
- 1 small garlic clove, coarsely chopped
- 1/4 cup mayonnaise
- 1/2 cup lowfat plain yogurt
- 1 teaspoon white wine vinegar
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- 8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
- 4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
- 1 1/3 cups baby arugula
Italian Vegetable Soup
By Cindy
Heat the oil in a heavy large pot over medium heat
- 1/4 cup extra-virgin olive oil
- 2 leeks (white and pale green parts only), chopped
- 2 garlic cloves, minced
- 6 zucchini, thinly sliced crosswise
- 2 (13 3/4-ounce) cans quartered artichoke hearts packed in water, drained
- Salt and freshly ground black pepper
- 10 cups vegetable broth
- 1 tablespoon chopped fresh thyme leaves
- 4 ounces dried wide egg noodles
- Freshly grated Parmesan
Winter Minestrone ****
By Cindy
From "Giada's Family Christmas" show
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 ounces thinly sliced pancetta, coarsely chopped
- 2 cloves garlic, crushed
- 1 pound Swiss chard, stems trimmed, leaves coarsely chopped
- 1 russet potato, peeled and cubed
- Kosher salt and freshly ground black pepper
- 1 (14 1/2-ounce) can diced tomatoes in juice
- 2 fresh rosemary sprigs
- 1 (15-ounce) can cannellini beans, drained and rinsed, divided
- 2 (14-ounce) cans low-sodium beef broth, divided
- 1 (1-ounce) Parmesan rind
- 1/4 cup chopped fresh flat-leaf parsley
Rice Pilaf
By Cindy
In a medium saucepan melt butter over moderate heat
- 2 tablespoons butter
- 1/3 cup thin spaghetti, broken into 1 inch pieces, about 1/6 of a 1 pound box of dried pasta
- 3/4 cup white enriched rice
- 1 1/2 cups chicken broth or water
- Salt