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Recipes
Chicken Parm Meatballs and Spaghetti
By Cindy
Heat oven to 400ºF. Place a piece of parchment paper over baking sheet
- 1 pound ground chicken
- 1 box chopped frozen spinach, defrosted, wrung dry in towel and separated
- 3 cloves garlic, peeled
- 1 medium onion, peeled
- 1 cup grated Parmigiano-Reggiano cheese, divided
- 1/2 cup breadcrumbs
- Freshly grated nutmeg, about 1/8 teaspoon
- 1/4 About 1/4 cup milk
- 1 large egg
- 1/4 cup flat leaf parsley, finely chopped
- Salt and pepper
- 3 tablespoons tomato paste
- 3 tablespoons EVOO - Extra Virgin Olive Oil
- 1 28-ounce can crushed San Marzano tomatoes
- 1/2 cup chicken stock or dry white wine
- 2 tablespoons butter
- 1/2 cup basil leaves, torn or shredded
- 1 pound spaghetti
Salisbury Steak with Mashed Potatoes and Parsnips and Cress
By Cindy
Preheat the oven to 425 degrees F
- 3 large starchy potatoes, peeled and cut into chunks
- 2 parsnips, peeled and cut into chunks
- 1/2 cup milk or cream
- 1/4 cup finely chopped flat-leaf parsley
- Salt and freshly ground black pepper
- Ground nutmeg
- 1 1/2 pounds ground sirloin
- 3 tablespoons Worcestershire sauce, plus 2 tablespoons for sauce
- 1 egg
- 1/2 cup saltine crumbs
- 3 tablespoons grated onion and juice grate directly over meat
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 medium onions, chopped
- 1 bay leaf
- 2 cloves garlic, chopped
- 1 1/2 teaspoons ground or rubbed sage, half a palmful
- 2 tablespoons all-purpose flour
- 1 1/2 cups beef stock
- 4 cups loosely packed watercress
(New) Old School Lemon Meringue Pie
By Cindy
For the crust: Place the all-purpose flour, 1/4 cup rice flour, sugar, and 1/4 teaspoon salt in a food processor an...
- 1 cup all-purpose flour
- 1/4 cup rice flour, plus extra for rolling out dough
- 1 tablespoon granulated sugar
- Fine salt
- 1/4 cup cream cheese, at room temperature
- 3 ounces very cold European-style butter, cubed
- 2 tablespoons ice water
- 2 tablespoons chilled vodka
- 2 tablespoons water
- 1 teaspoon unflavored gelatin powder
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- Zest of 1 lemon
- Pinch of fine salt
- 1/2 cup water
- 1 cup fresh lemon juice
- 6 eggs, separated and whites reserved for meringue topping
- 4 tablespoons unsalted butter, cut into cubes
- 1/2 cup heavy cream
- 1 cup sugar
- 1/2 cup egg whites, at room temperature (from the reserved egg whites)
- 1/4 teaspoon cream of tartar
- Pinch of fine salt
Oven Roasted Chicken Tenders Saltimbocca
By Cindy
For Chicken Tenders: Preheat oven to 425 degrees F
- For Chicken Tenders:
- 8 chicken tenders
- Salt and freshly ground black pepper
- 8 leaves sage
- 8 slices Prosciutto di Parma
- 2 tablespoons extra-virgin olive oil
- 4 wedges lemon
- Wild Mushroom Broken Spaghetti Risotto with Arugula and Hazelnuts, recipe follows
- For Risotto:
- 1 package dried mixed wild mushrooms or porcini mushrooms
- 1 quart chicken stock
- 2 cups water
- 3 tablespoons extra-virgin olive oil, plus a drizzle
- 1 medium onion, finely chopped
- 2 large cloves garlic, grated or finely chopped
- Salt and freshly ground black pepper
- 1 pound spaghetti, broken into small pieces
- 1/2 cup dry white wine
- 3/4 cup hazelnuts
- 2 tablespoons butter
- 3/4 cup Parmigiano-Reggiano, a few handfuls
- 4 cups arugula
- 1/2 lemon, juiced
Roasted Tomato and Roasted Garlic Puttanesca
By Cindy
Directions Preheat the oven to 375 degrees F
- 1 head garlic
- 12 to 14 large Roma or plum tomatoes
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- Kosher salt and freshly ground black pepper
- 2 sprigs fresh marjoram or oregano, leaves picked and chopped or 1 teaspoon dried
- 1/2 cup pitted oil-cured olives, loosely packed
- 6 flat filets anchovies
- 3 tablespoons drained Capote capers or stemmed caperberries
- 1 small Fresno chile or Italian red cherry pepper, seeded and coarsely chopped
- 1 pound penne or bucatini
- 1/2 cup chopped flat-leaf parsley
Grilled Beef Skewers with Sun-Dried Tomato Relish
By Cindy
For the beef: In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, p...
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 3 tablespoons herbes de Provence
- 2 teaspoons kosher salt, plus extra for seasoning
- 1/2 teaspoon freshly ground black pepper
- 1 (2 pound) beef tri-tip, trimmed, and cut into 3/4-inch cubes (about 48 cubes)
- 1/2 small red onion, finely diced, rinsed, and drained
- 1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes)
- 1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn
- 3 tablespoons extra-virgin olive oil
- 1 small avocado, peeled, pitted, and diced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- Kosher salt and freshly ground black pepper
- Special equipment: 12 wooden or metal 8-inch skewers (see Cook's Note)
Reduced-Fat Meatloaf
By Cindy
Preheat oven to 350 degrees
- 1-1/2 lbs. extra-lean ground beef, ground turkey breast, or extra-lean ground turkey
- 2 egg whites
- 1/2 tsp. chopped garlic
- 1/2 cup chopped onions
- 1/2 cup chopped green pepper
- 3/4 cup finely chopped celery
- 1/2 cup unsweetened tomato sauce
- 1 cup rolled oats
- 1 tsp. Dijon mustard
- 1 Tbsp. dried parsley
- Salt and pepper to taste
Creamy Butternut Soup (Rachael Ray)
By Cindy
Preheat oven to 425°F. Arrange squash halves on a baking sheet and rub with softened butter; season with salt, p...
- 2 butternut squash, halved and seeded
- Softened butter, for rubbing on squash, plus 2 tablespoons
- Salt and pepper
- Freshly grated nutmeg
- 1 bulb garlic, ends cut to expose cloves
- 1 large or 2 medium onions, chopped
- 2 Honeycrisp apples, peeled and chopped
- 10 leaves sage, thinly sliced
- 6 cups chicken stock
- A pinch espelette or cayenne, to taste
- 1/3 About 1/3 cup heavy cream
- Toppings: toasted pumpkin seeds, fried sage leaves, Chorizo crumbles or crispy strips of salami
Ceci (Chickpeas) Sauce with Penne
By Cindy
Directions Heat 3 tablespoons extra-virgin olive oil in a large skillet or medium Dutch oven, add the onions, garl...
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 Fresno or Holland red chile pepper, finely chopped
- 2 sprigs fresh rosemary, leaves picked and finely chopped
- 1 fresh bay leaf
- Salt and freshly ground black pepper
- 1 (28-ounce) can chickpeas (garbanzo beans), rinsed and drained
- 1 1/2 cups chicken stock
- 1 (28-ounce) can whole or crushed San Marzano tomatoes
- 1 pound whole wheat or whole grain penne
- Freshly grated Pecorino cheese, for serving
- Finely chopped flat-leaf parsley, for serving
Espresso Chip Meringues
By Cindy
*Can be found at specialty cooking stores Place an oven rack in the center of the oven
- 3 egg whites, at room temperature
- Pinch fine sea salt
- 3/4 cup superfine baker's sugar*
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 2 teaspoons instant espresso powder
- 2/3 cup mini semisweet chocolate chips