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Recipes
Brussels Sprout-Leaf Salad
By Cindy
Dressing: In a small bowl, whisk together the olive oil and lemon juice until combined
- Dressing:
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly lemon juice (from 1 large lemon)
- Kosher salt and freshly ground black pepper
- Salad:
- 1 1/2 pounds Brussels sprouts
- 2 cups baby arugula
- 1 head Belgian endive, cut into 1/2-inch pieces
- 1/3 cup sliced almonds, toasted* see Cook's Note
- 1/3 cup grated Pecorino Romano
Spinach Salad in a Parmesan Frico Cup
By Cindy
Directions Preheat the oven to 375 degrees F
- For the Parmesan Frico Cups:
- 1 1/2 cups grated Parmesan
- For the Citrus Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon orange zest
- 1 teaspoon honey
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- For the Spinach Salad:
- 6 ounces baby spinach leaves (about 6 cups)
- 1 orange, cut into segments
- 1/3 cup sliced almonds, toasted
- 1/2 red onion, thinly sliced
- Special equipment: a silpat mat, a muffin tin, and a small drinking glass
Lasagna Burgers
By Cindy
In a large bowl, season the meat with plenty of salt and pepper
- 1 1/2 pounds ground beef, pork and veal mix
- Salt and pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil, plus more for drizzling
- 1 small onion, finely chopped
- 2 cloves garlic, chopped
- 1 14.5-ounce can Italian crushed tomatoes
- 1 handful basil leaves, shredded or torn
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- A few grates nutmeg
- 1/2 cup ricotta cheese
- 1/4 cup Parmigiano-Reggiano
- 4 hamburger or ciabatta rolls
- 1/4 cup Parmigiano-Reggiano
Fish Sticks (Parmesan)
By Cindy
For the Fish Sticks: Preheat the oven to 450 degrees F
- 1 (18-ounce) center-cut salmon fillet, about 9 by 4 inches, skinned
- 1/2 cup all-purpose flour
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 3 egg whites
- 1 cup grated Parmesan
- 1 cup seasoned bread crumbs
- Olive oil, for drizzling
- 1/3 cup reduced fat mayonnaise
- 1/3 cup lowfat plain yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley or chives
Pasta Ribbons with Peas, Prosciutto, Cream and Spring Pesto
By Cindy
Bring a large pot of water to a boil, salt it and add the pasta
- For the Pesto:
- Salt and Pepper
- 1 pound curly-edged, long-cut pasta, such as riccia or long, wide pasta
- 3 About 3 tablespoons pine nuts or sliced almonds
- 1 cup flat-leaf parsley (a few handfuls)
- 1/2 About 1/2 cup fresh tarragon leaves
- 1/2 About 1/2 cup fresh mint leaves (a heavy handful)
- 2 cloves of garlic, pasted or finely grated
- 1 About 1 teaspoon lemon zest
- A handful grated Parmigiano-Reggiano cheese, plus more for serving
- 1/4 About 1/4 cup EVOO – Extra Virgin Olive Oil
- For the Cream Sauce:
- 2 tablespoons butter
- 1 large shallot, finely chopped
- 1/4 pound thick-cut prosciutto, cut into 1/4-inch cubes
- 1 10-ounce box frozen organic sweet peas
- 1/2 cup white wine or chicken stock
- 1 cup heavy cream
Olive Oil Muffins
By Cindy
Directions Preheat the oven to 350 degrees F
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 2 tablespoons balsamic vinegar
- 2 tablespoons whole milk
- 3/4 cup extra-virgin olive oil
- 2/3 cup sliced almonds, toasted
- Powdered sugar, for sifting
Orange Cashew Chicken Stir-Fry
By Cindy
To a sauce pot over medium-high heat, add 1 turn of the pan of vegetable oil to a sauce pot, about 1 tablespoon
- 3 tablespoons vegetable oil, divided
- 3 1/4 cups chicken stock, divided
- 1 1/2 cups jasmine rice
- Salt and black pepper
- 1 16-ounce bag of broccoli florets
- 4 boneless, skinless chicken breasts, 6 to 8 ounces each, cut into large bite-size pieces
- 1 large onion, thinly sliced
- 3 large garlic cloves, chopped
- 1 red bell pepper, seeded and sliced
- 1/2 teaspoon red pepper flakes, optional
- 1 teaspoon ground coriander
- 1/2 cup orange juice
- 1/2 cup hoisin sauce
- 1 5-ounce can sliced water chestnuts
- 1 cup roasted, unsalted cashews
- 1/4 cup cilantro or parsley leaves, about a handful, chopped
Pumpkin Chocolate Pound Cake
By Cindy
Preheat oven to 350°F. Butter a 12-cup Bundt cake pan and lightly dust with flour
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 3/4 cup unsweetened cocoa
- 3 sticks butter (1 1/2 cups), softened
- 2 1/4 cups granulated sugar
- 3/4 cup dark brown sugar
- 6 eggs, room temperature
- 1 1/4 cups canned pumpkin puree
- 2/3 cup plain yogurt
Crescent Cookies dipped in chocolate
By Cindy
Cream butter and sugar together, add vanilla, water
- 1/2 lb. butter
- 2 c. flour
- 2 c. ground nuts
- 5 tbsp. sugar
- 2 tsp. vanilla
- 1 tbsp. water
- 1/2 tsp. salt
- Powdered sugar or chocolate and sprinkles
Parmesan Popovers
By Cindy
Directions Preheat the oven to 400 degrees F
- 3 eggs
- 3/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon herbs de Provence
- 4 tablespoons chopped parsley leaves
- 1 cups whole milk
- 3/4 cup grated Parmesan (about 5 ounces)