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Recipes
Thai-Style Chicken with Basil and Pineapple
By Cindy
In a medium saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil
- 2 3/4 cups chicken stock
- 2 tablespoons butter
- 1 1/2 cups Jasmine or other white rice
- Peanut or vegetable oil, for stir-frying
- 1 1/2 pounds boneless, skinless chicken breast or thigh meat, chopped into bite-size pieces
- Finely ground white or black pepper
- 1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup)
- 1 bell pepper-seeded, quartered lengthwise and thinly sliced
- 1 red Fresno (milder) or Thai (hotter) chili pepper, seeded and thinly sliced or finely chopped
- 1 piece (1 1/2 inches) fresh ginger, grated or minced
- 3 to 4 large cloves garlic, chopped
- 2 About 2 tablespoons kecap manis (an Indonesian condiment), or substitute 2 tablespoons Tamari and 1 teaspoon sugar
- 1 1/2 to 2 tablespoons fish sauce
- 1 cup basil leaves (about 20 to 24), torn
- 1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 teaspoon zest
- 1 1/2 cups Jasmine or other white rice
Double Baked Crazy-Crisp Oven Fries
By Cindy
Preheat oven to 400°F. Arrange cooling or wire racks over 2 baking sheets
- Optional flavorings (my fave is garlic and rosemary):
- 6 starchy medium Idaho potatoes
- EVOO - Extra Virgin Olive Oil, for drizzling
- Salt and pepper
- Minced garlic and lots of minced fresh rosemary
- Old Bay or Cajun Seasoning
- Chipotle chili powder
- Parm cheese and oregano
Mocha Cheesecake
By Cindy
Place the oven rack in the middle position and preheat the oven to 325 degrees F
- Crust
- 1 cup finely ground chocolate wafer cookies
- 1 Tablespoon sugar
- 4 Tablespoons butter or margarine, melted
- Filling
- 4 teaspoons instant espresso powder, divided
- 3 eight-ounce packages low-fat cream cheese, at room temperature
- 1 1/3 cups plus 3 Tablespoons sugar
- 4 eggs
- 2 1/2 cups low-fat sour cream, at room temperature
- 3 Tablespoons flour
- 4 ounces unsweetened chocolate, melted and cooled to room temperature
- Cocoa powder and/or chocolate-covered espresso beans for garnish
Blueberry Cobbler
By Cindy
In a large bowl, combine the blueberries and 1/2 cup of the sugar
- Cooking spray
- 1 (16-ounce) bag (2 cups) frozen blueberries (keep frozen until ready to use)
- 1 1/2 cups sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup (1 stick) unsalted butter, melted
- 3/4 cup milk (regular, lowfat or skim)
- Ice cream, for plating, optional
- Blueberries, for garnish, optional
Pancetta and Turkey Meatloaf Sandwiches
By Cindy
Preheat the oven to 375 degrees F
- 1/2 cup plain dried bread crumbs
- 1/4 cup chopped flat-leaf parsley
- 2 large eggs, lightly beaten
- 2 tablespoons whole milk
- 1/2 cup grated Romano
- 1/4 cup chopped sun-dried tomatoes
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1 pound ground turkey, preferably dark meat
- 10 ounces sliced pancetta, about 10 slices
- 3 cups arugula, about 3 ounces
- 1 cup mayonnaise
- 4 to 6 Italian rolls
CREAM CHEESE CHOCOLATE CHIP COOKIES
By Cindy
Mix all ingredients together
- 1 c. butter
- 8 oz. cream cheese
- 1 heaping c. sugar
- 2 eggs
- 2 tsp. vanilla
- 2 heaping c. sifted flour
- 1/2 tsp. salt
- 1 pkg. (12 oz.) chocolate chips
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 you...
- 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
Stuffed Cabbage
By Cindy
Bring a pot of water to a boil and season with salt
- 10 to 12 large leaves Savoy cabbage
- Salt
- 4 tablespoons butter, divided
- 1/2 cup orzo
- 1 cup long grain white rice
- 3 1/2 cups chicken stock, divided
- 1 pound ground beef, pork and veal
- Pepper
- 3 tablespoons currants
- 1 small onion, minced
- 2 cloves garlic, minced
- Freshly grated nutmeg
- 3 tablespoons dill, finely chopped
- 1/4 cup parsley, finely chopped
- 1 cup tomato sauce
- 1 can diced tomatoes in juice
Risotto Cakes
By Cindy
For the risotto: In a medium saucepan, heat the chicken broth to a simmer
- 3 cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 2 large shallots, minced (about 1/2 cup)
- 1 cup Arborio rice
- 3/4 cups dry white wine
- 5 ounces frozen peas, defrosted
- 1/3 cup lemon juice
- 1 tablespoon lemon zest
- 1 1/4 cups freshly grated Parmesan
- 4 ounces low-moisture shredded mozzarella
- Salt and freshly ground black pepper
- 1 cup all-purpose flour, for dredging
- 2 eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil, for frying
Baked Shells Casserole
By Cindy
In a large pot, heat 3 tablespoons EVOO, 3 turns of the pan, over medium heat
- 5 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 6 cloves garlic, finely chopped, divided
- 1 large or 2 small to medium onions, finely chopped, divided
- 1 small carrot, finely chopped or grated
- Salt and pepper
- 1 1/2 teaspoons oregano or marjoram, half a palmful
- 1 teaspoon crushed red pepper flakes, 1/3 palmful
- 1 teaspoon fennel seeds, crushed by pressing under flat of your knife
- 2 tablespoons chopped fresh thyme, 5 to 6 sprigs
- 1/4 cup flat-leaf parsley, finely chopped
- 1/2 cup dry white or red wine
- 2 cups chicken stock
- 2 28-ounce cans Italian crushed tomatoes
- 1 pound medium or large shell pasta (not extra-large stuffing shells)
- 2 boxes frozen chopped spinach, defrosted and wrung dry in clean towel
- Freshly grated nutmeg, about 1/4 teaspoon
- 2 cups fresh ricotta cheese
- 1/2 cup grated Parmigiano-Reggiano cheese, plus some to pass at table
- 2 large egg yolks, lightly beaten