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Recipes
Oatmeal Bowl (Growing)
By Cindy
Combine the oats, apple, sweetener, cinnamon, salt, almond milk, and vanilla extract in a nonstick pot on the stov...
- 1/2 cup old-fashioned oats
- 1/2 small apple, chopped, plus more for topping, optional
- 2 no-calorie sweetener packets
- 1/4 teaspoon ground cinnamon
- Dash salt
- 1 cup unsweetened vanilla almond milk (recommended: Blue Diamond Almond Breeze)
- 1/4 teaspoon vanilla extract
- Blueberries, for topping
Stuffed Braciole in a Sunday Sauce with Pappardelle
By Cindy
For the braciole: Defrost, drain, and wring the frozen organic spinach dry in a clean kitchen towel and separate w...
- BRACIOLE:
- 1 (10-ounce) box chopped frozen organic spinach
- Salt and freshly ground black pepper
- Freshly grated nutmeg
- 2 hard-boiled eggs, peeled and finely chopped
- 2 tablespoons dried currants or chopped raisins
- 2 to 3 tablespoons toasted pine nuts
- 2 large cloves garlic, finely chopped
- 1/4 cup freshly shredded Parmigiano-Reggiano cheese
- 4 (8-ounce) pieces thin-cut top round veal or beef pounded very thin
- Special equipment: Kitchen twine
- SAUCE:
- 1/4 cup extra-virgin olive oil
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 4 cloves garlic, thinly sliced
- 1 large fresh bay leaf
- A few sprigs fresh rosemary, leaves removed and finely chopped
- A few sprigs fresh sage, thinly sliced
- 1/4 cup tomato paste
- 1 cup dry white wine
- 2 cups chicken stock-in-a-box
- 1 (28-ounce) large can San Marzano tomatoes
- 2 pounds hot or sweet Italian sausage or combination of both
- 1 (8-ounce) package pappardelle pasta or 12 ounces egg tagliatelle
- 1 tablespoon butter
- A generous handful fresh sweet basil leaves, torn or shredded
- A small handful fresh flat-leaf parsley, finely chopped
Hazelnut and Chocolate Pie with Vanilla Whipped Cream
By Cindy
Position an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F
- Hazelnut and Chocolate Pie:
- 8 ounces semi-sweet chocolate chips
- 1 cup hazelnuts, skinned and toasted
- 1/4 cup all-purpose flour, plus more to dust the pie dish
- 3/4 cup sugar
- 1/4 cup hot water
- 4 eggs
- 1 stick butter, cut into 3/4-inch pieces, at room temperature, plus more to grease the pie dish
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- Vanilla Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
Chocolate Mousse Pie
By Cindy
Combine whipped topping, confectioners' sugar, cocoa powder and vanilla in a large bowl and mix well
- 12 ounces frozen whipped topping, thawed
- 5 tablespoons confectioners' sugar
- 5 teaspoons sweetened cocoa powder
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate chunks
- 1 cup semisweet chocolate chunks
- 1 chocolate cookie piecrust
- Shaved chocolate
Savory and Sweet Pork Stew with Ancho Chiles
By Cindy
Separate the red onions into rings and place in a small plastic container
- 1 medium red onion, sliced
- Juice of 2 limes
- Salt and freshly ground pepper
- 5 or 6 dried ancho chiles, stemmed and seeded
- 4 cups chicken stock
- 1/2 cup blanched whole almonds
- 1/2 cup unsalted peanuts
- 1 tablespoon unsweetened dark cocoa powder
- 1/2 teaspoon ground cloves
- 3 to 4 cloves garlic, grated or made into a paste
- 1 small yellow onion, chopped
- Handful of raisins
- 2 pounds pork shoulder, cut into bite-size cubes
- 2 About 2 tablespoons vegetable or peanut oil, plus more for drizzling
- 2 large bay leaves
- 1 cinnamon stick
- 12 flour or corn tortillas
- Queso fresco or Cotija cheese, crumbled
Spinach Salad with Orange Vinaigrette
By Cindy
Preheat the oven to 350 degrees F
- 6 slices prosciutto
- 2 oranges, zested
- 2 small oranges, juiced or 1 large orange, juiced
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 clove garlic, peeled
- 3/4 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- 10 to 12 ounces pre-washed spinach
Meatloaf w/Heinz Ketchup
By Cindy
In saucepan, cook onion, celery and bell pepper in oil until tender-crisp; stir in ketchup
- 1 slightly beaten egg
- 1 cup Heinz Ketchup ®
- 1 tablespoon vegetable or olive oil
- 1-1 1/2 pounds lean ground beef
- 1/2 cup dry bread crumbs
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Monkey Bread
By Cindy
Pre-heat oven to 350 degrees
- 3 cans biscuits-10 count each
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup chopped pecans
- 1 tbsp. cinnamon
- 1 stick butter-melted
Sausage, Peppers and Onions Stoup
By Cindy
Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions ...
- 3 tablespoons extra-virgin olive oil
- 1 1/2 pounds hot or sweet bulk Italian sausage
- 4 cloves garlic, finely chopped
- 3 to 4 cubanelle peppers, seeded and thinly sliced
- 2 medium-large onions, thinly sliced
- 2 tablespoons balsamic vinegar
- 2 cups chicken stock
- 2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
- 1/4 cup finely chopped parsley leaves
- 1/2 cup basil leaves, torn
- 1 cup shredded Parmigiano-Reggiano
Big Beef Meatballs with Bucatini
By Cindy
Preheat 400 degrees F. Place a large pot of water over high heat and bring to a boil
- 1 1/2 pounds ground sirloin
- 2 small to medium yellow onion, 1 grated and 1 finely chopped
- 6 cloves garlic, chopped, divided
- 1 egg
- 1/2 to 2/3 cup Italian bread crumbs, a couple of overflowing handfuls
- 1/2 cup grated Parmigiano-Reggiano, plus some to pass at table
- 1/4 teaspoon ground allspice or nutmeg
- 3 tablespoons capers, drained and chopped
- 2 tablespoons chopped sage leaves, 4 to 6 sprigs
- A couple generous handfuls flat-leaf parsley, chopped, divided
- Salt and pepper
- 3 tablespoons extra-virgin olive oil, plus some for drizzling
- 1 pound bucatini (thick, hollow spaghetti)
- 1/4 pound pancetta, chopped
- 12 baby portobello caps, (crimini mushrooms), chopped
- 1/2 cup dry red wine, eyeball it
- 1 cup, (8 ounces), beef stock
- 1 (28-ounce), can crushed tomatoes, San Marzano if available