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Recipes
Linguini with White Clam Sauce
By Cindy
Heat a large deep skillet over medium heat
- 1/4 cup extra-virgin olive oil
- 1 teaspoon red pepper flakes
- 4 to 6 cloves garlic, finely chopped
- 1 tin flat fillet of anchovies, drained, 6 or 7 fillets
- 2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
- 1 cup dry white wine
- 1 cup clam juice or chicken stock
- 1 can (15 ounces) fancy whole baby clams
- 1 lemon, zested
- 1 pound linguini, slightly undercooked, about 6 to 7 minutes
- 1/4 cup chopped parsley leaves
- Lots of black pepper and some coarse salt
- Crusty bread, for mopping
Oodles of Noodles Chicken Soup
By Cindy
For the stock: Place the chicken in a pot and add the garlic, bay leaves, carrots, parsley, rosemary, thyme, pepper...
- Stock:
- 2 skin-on, bone-in chicken breast halves (1 full breast)
- 4 large cloves garlic, crushed
- 2 bay leaves
- 2 carrots, roughly chopped
- Small handful fresh flat-leaf parsley leaves
- 2 sprigs fresh rosemary
- A few sprigs fresh thyme
- A few black peppercorns
- 1 lemon, sliced
- 1 onion, quartered
- Soup:
- 2 tablespoons EVOO
- 2 carrots, cut into matchsticks
- 2 leeks, sliced
- 1 head escarole, chopped
- Salt and freshly ground pepper
- Freshly grated nutmeg
- 8 ounces egg tagliatelle or vermicelli
Orecchiette with Greens, Garbanzo Beans and Ricotta Salata
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pound orecchiette or other short pasta
- 1/2 cup olive oil
- 2 garlic cloves, crushed
- 12 ounces Swiss chard or mustard greens, stemmed
- 12 ounces baby spinach leaves
- 1 (15-ounce) can garbanzo beans, rinsed and drained
- 2 cups small cherry or grape tomatoes
- 8 ounces ricotta salata cheese, crumbled
- 2 teaspoons lemon zest
- Kosher salt and freshly ground black pepper
Granola Bars (Pioneer Woman)
By Cindy
Preheat the oven to 350 degrees F
- 6 cups rolled oats (not quick oats)
- 1/4 cup canola oil
- 4 tablespoons butter, melted, plus more for greasing
- 1 teaspoon salt
- 1 cup brown sugar
- 1/2 cup honey
- 1/4 cup apple juice
- 1/4 cup molasses
- 3 teaspoons vanilla extract
- 1 1/2 cups rice cereal
- 1 cup wheat germ
- 1/2 cup finely chopped pecans
- 1/4 cup roughly chopped almonds
- 8 ounces milk chocolate, melted
Apple Brown Betty
By Cindy
Preheat the oven to 375 degrees F
- 1 1/2 to 2 sticks salted butter, cut into pieces, plus more for greasing
- 8 slices hearty wheat bread, diced
- 3 apples, preferably Granny Smith, peeled, cored and diced
- 1 1/2 packed cups brown sugar, plus more if needed
Chocolate Pecan Pie Recipe
By Cindy
Try this luscious variation of a classic pecan pie for a memorable end to your holiday meal
- Serves: 10
- 1 refrigerated pie crust , (from 14.1-ounce package)
- 1 cup semi-sweet chocolate chips
- 3 tablespoons milk
- 4 eggs
- 3 tablespoons butter, melted
- 2 teaspoons McCormick® Pure Vanilla Extract
- 1 cup dark corn syrup
- 1 cup sugar
- 1/2 teaspoon McCormick® Cinnamon, Ground
- 1/4 teaspoon McCormick® Allspice, Ground
- 1/4 teaspoon salt
- 1 1/2 cups pecan halves
Sweet Potato Gnocchi with Maple Cinnamon Sage Brown Butter
By Cindy
see video on cookingchanneltv
- For the Gnocchi:
- 2 pounds sweet potatoes
- 2/3 cup whole milk ricotta cheese
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
- For the Maple Cinnamon Sage Brown Butter:
- 1/2 cup unsalted butter (1 stick)
- 20 fresh sage leaves
- 1 teaspoon ground cinnamon
- 2 tablespoons maple syrup
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Roasted Cauliflower Au Gratin
By Cindy
Preheat oven to 400°F. Chop cauliflower into medium to large bite-size florets
- For the Topping:
- 2 large heads cauliflower
- 3 tablespoons EVOO - Extra Virgin Olive Oil
- Salt and black pepper
- 2 tablespoons EVOO - Extra Virgin Olive Oil
- 3 tablespoons butter
- 1 garlic clove, grated
- Zest of 1 lemon
- 2 tablespoons parsley, chopped
- 1 cup breadcrumbs
- For the Sauce:
- 2 tablespoons butter
- 4 tablespoons flour
- 2 cups milk
- Salt and black pepper
- Freshly grated nutmeg
- 1 cup ricotta cheese
Instant Chocolate Cake
By Cindy
Microwave until puffed, about 2 minutes
- Whisk 1/4 cup flour, 5 tablespoons sugar, 2 tablespoons cocoa powder, 1 egg, 3 tablespoons milk, 3 tablespoons vegetable oil and a dash of vanilla extract and salt in a large mug until smooth.
Roasted Halibut with Pea and Mint Salad
By Cindy
Fish: Put an oven rack in the center of the oven
- Fish:
- Vegetable oil cooking spray
- 1/4 cup fresh lemon juice (about 1 large lemon)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) center-cut skinless halibut fillets
- Salad:
- 3 tablespoons extra-virgin olive oil, plus 2 tablespoons
- 1 large or 2 small shallots, thinly sliced
- 1 large red bell pepper, cored, seeded and sliced into 1/4-inch thick slices
- Kosher salt and freshly ground black pepper
- 1 1/2 cups frozen petite peas, thawed
- 1 packed cup chopped fresh mint leaves, plus sprigs, for garnish
- 1 tablespoon lemon zest (about 1 large lemon)
- 1 tablespoon chopped fresh thyme leaves