Cindy's profile page
Recipes
Whole-Wheat Herb Bread
By Cindy
1. Bring water to a boil in small saucepan
- 2/3 cup water
- 2/3 cup milk
- 2 teaspoons granulated sugar
- 2 envelopes active dry yeast
- 3 egg whites, lightly beaten
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 4 to 4 1/2 cups whole-wheat flour
Devilish Sloppy Chicken Mini Sammies
By Cindy
Heat the oven as directed on package of bake-off rolls
- 12 bake-off dinner rolls, any brand
- 1 teaspoon plus 1 tablespoon smoked paprika, divided
- 1 tablespoon vegetable oil, 2 turns of the pan
- 2 tablespoons butter
- 2 pounds ground chicken
- 3 cloves garlic, finely chopped
- 1 medium to large onion, finely chopped
- 2 tablespoons grill seasoning (recommended: Montreal Seasoning blend by McCormick)
- 1 tablespoon hot sauce, eyeball it
- 1 (8 ounce) can tomato sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 2 rounded tablespoonfuls spicy brown mustard
- 1/2 cup water
Meatloaf with Quinoa
By Cindy
Preheat oven to 375°F. Wash the quinoa in a fine mesh strainer under running water and then shake off the excess
- 1 1/2 cups water
- 3/4 cups quinoa
- 1 tablespoon olive oil, plus additional for greasing pan
- 1 medium onion, finely chopped
- 1 large celery rib, finely chopped
- 1 carrot, finely chopped
- 10 ounces crimimi mushrooms, trimmed and chopped
- 2 garlic cloves, finely chopped
- 2 pounds grass-fed beef or buffalo
- 1/2 cup chopped flat leaf parsley
- 2 large organic eggs
- 2 tablespoons Worcestershire sauce
- 1/2 teaspoon each salt and pepper
- 1 cup organic ketchup or more to cover meatloaf
Baked Orzo with Fontina and Peas
By Cindy
see video on cookingchanneltv
- 4 cups chicken broth
- 1 pound orzo pasta
- 3 tablespoons butter, plus more to grease the baking dish
- 1 onion, chopped
- 8 ounces mushrooms, sliced
- 1 cup Marsala wine
- 1/2 cup heavy cream
- 4 ounces shredded fontina cheese (about 1 cup)
- 4 ounces diced fresh mozzarella cheese (about 1 cup)
- 1 cup frozen peas, thawed
- 1/2 teaspoon salt
- 1/2 teaspoons freshly ground black pepper
- 1/2 cup bread crumbs
- 1/4 cup grated Parmesan
- 1 teaspoon dried thyme
Chicken Cutlets and Spaghetti with Peppers and Onions
By Cindy
Preheat oven to 250ºF. Place a large pot of salted water over high heat and bring it to a boil
- 10 to 12 cloves garlic, finely chopped or grated, divided
- Salt and freshly ground black pepper
- 1 sprig rosemary, leaves removed and finely chopped
- 2 to 3 sprigs thyme, leaves removed
- 4 boneless skinless chicken breasts
- 1 cup flour
- 2 eggs, lightly beaten
- 1 cup breadcrumbs
- Zest of 1 lemon
- 1/4 cup parsley, chopped
- 3/4 cup grated Parmigiano-Reggiano, divided
- 4 tablespoons extra-virgin olive oil (EVOO), plus additional as needed
- 1 red bell pepper, core and seeds removed, sliced
- 1 cubanelle pepper, core and seeds removed, sliced
- 1 large onion, sliced
- 1 cup chicken stock
- 1 28-ounce can San Marzano tomatoes
- 10 to 12 basil leaves, torn
- 1 pound spaghetti
- 2 tablespoons butter
Stuffed French Toast with Fresh Strawberry Jam and Blueberries
By Cindy
Using a paring knife, cut through the bottom crust of each slice of bread horizontally, to create a pocket that yo...
- Strawberry Jam:
- 1 loaf braided challah bread, cut into 6 (1 1/2-inch thick) slices
- 8 ounces cream cheese, softened
- 1/4 cup Strawberry Jam, recipe follows
- 1/2 teaspoon lemon zest
- 1/2 cup fresh blueberries, plus more for garnish
- 1 cup whole milk
- 1 tablespoon unsalted butter, melted, plus 2 tablespoons not melted
- 1 tablespoon brown sugar
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 3 large eggs
- Powdered sugar, for dusting
- Maple syrup, for serving
- 3 cups fresh strawberries, hulled and sliced (about 1 pound)
- 1 cup sugar
- 1 medium lemon, juiced (about 2 to 3 tablespoons)
Strawberry and Mascarpone Granita
By Cindy
Directions Place the water, 1/2 sugar, and mint in a small pan and bring to a simmer, stirring occasionally to hel...
- 1 cup water
- 1/2 cup sugar, plus 1 tablespoon
- 1/2 cup chopped fresh mint leaves
- 2 cups chopped strawberries, plus 1 cup finely chopped
- 1/2 cup mascarpone cheese
- 3 tablespoons lemon juice
- Pinch salt
Chicken and Dumplings
By Cindy
Place a medium-size, heavy-bottomed pot over medium heat
- 4 slices bacon, chopped
- 2 tablespoons extra-virgin olive oil (EVOO)
- 2 pounds boneless skinless chicken breast, chopped into bite-sized pieces
- 1 large onion, thinly sliced on an angle
- 2 celery stalks, thinly sliced on an angle
- 3 medium carrots, peeled and thinly sliced on an angle
- 1 large parsnips, peeled and thinly sliced on an angle
- 2 garlic cloves, finely chopped or grated
- 3 thyme sprigs, leaves removed and chopped
- 1 quart chicken stock
- Salt and freshly ground black pepper
- 3 tablespoons butter
- 3 tablespoons flour
- 1 box buttermilk biscuit mix, such as Jiffy brand
- 1/4 cup (a handful) flat-leaf parsley, chopped
- 1 cup fresh or frozen peas
Potato Pancakes
By Cindy
Peel the potatoes, immediately immersing them in very cold water as you finish each one
- 5 large or 6 small firm Yukon gold potatoes (about 2 1/4 pounds)
- 1 large onion, halved
- 1 large egg
- 2 tablespoons all-purpose flour or matzo meal
- Kosher salt and freshly ground pepper
- Vegetable or canola oil, for frying
- Applesauce or other toppings, for serving
Ricotta and Vanilla Ravioli with Orange Mint Dipping Sauce
By Cindy
Dipping Sauce 1/2 cup fresh orange juice, from 1 medium orange 1 cup sugar 2 tablespoons chopped fresh mint leave...
- Ravioli
- 1/2 cup whole milk ricotta cheese
- 2 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon chopped fresh mint leaves
- 1 1/2 teaspoons orange zest, from 1 medium orange
- 1 vanilla bean, split lengthwise
- 1 egg, beaten
- 24 round potsticker (Gyoza) wrappers *
- Can be found at specialty Asian markets