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Recipes
Pastina with Peas and Carrots
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 medium carrots, peeled and diced into 1/2-inch pieces
- 1 cup low-sodium chicken stock
- 1 cup frozen petite peas, thawed
- 1/2 cup (4 ounces) cream cheese, at room temperature
- 1/2 cup (4 ounces) mascarpone cheese, at room temperature
- Kosher salt
- 2 tablespoons chopped fresh basil leaves
Warm Duck Salad
By Cindy
Preheat the oven to 400 degrees F
- 2 boneless duck breasts, skin on (about 12 to 14 ounces each)
- Kosher salt
- 1 tablespoon minced shallots
- 2 1/2 tablespoons good sherry vinegar
- 1 teaspoon grated orange zest
- 1/2 cup good olive oil
- 3 heads Belgian endive
- 3 ounces mache or other delicate baby lettuce
- Navel oranges, peeled, cut in 1/2, and sliced
- 1/2 pint fresh raspberries
- 1 cup toasted whole pecan halves
Penne with Grilled Summer Squash and Sweet Corn
By Cindy
Preheat a grill to medium-high
- 1 lb. penne pasta
- 4 yellow summer squash (about 1 1/2 lbs.) - halved crosswise and each half cut lengthwise into 3 thick slabs (Make Ahead! Grill the summer squash up to 2 days ahead of using.)
- 1/4 cup plus 2 tbsp. EVOO - Extra Virgin Olive Oil
- Salt and pepper
- 2 tomatoes, chopped
- 1 1/4 cups fresh corn kernels (from 2 ears of corn), or use frozen
- 1 container (15 oz.) whole-milk ricotta cheese
- 1 clove garlic, grated
- 2 tsp. chopped thyme (FINISH IT UP!)
Sticky Orange Chicken with Herbs and Sweet Potatoes with Cider
By Cindy
Peel potatoes and boil until tender, drain and return to hot pot
- 2 pounds sweet potatoes
- 1 cup warm cider
- 1/2 cup cream
- A pinch of cinnamon
- Freshly grated nutmeg, to taste
- Salt and pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil
- 4 pieces boneless, skinless chicken breast
- 2 tablespoons white balsamic or cider vinegar
- 1/3 cup orange marmalade
- 1 cups chicken stock
- 1 tablespoon fresh rosemary, finely chopped
- 2 tablespoons fresh thyme, finely chopped
Hungry Chick Chunky Soup
By Cindy
Directions Evenly season chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper
- 1 1/2 pounds raw, boneless, skinless lean chicken breasts, halved
- 1/2 teaspoon salt and freshly ground black pepper
- 1 small onion, finely diced
- 2 carrots, chopped
- 2 cups dry coleslaw mix
- 1 (15-ounce) can white beans (such as cannellini), drained and rinsed
- 1 (14 1/2-ounce) can stewed tomatoes, not drained
- 1 cup frozen peas
- 2 (14 1/2-ounce) cans fat-free chicken broth (about 3 1/2 cups)
- 1/2 teaspoon fresh thyme, plus more, for serving, optional
- 1 bay leaf
- Special equipment: Crock pot
Wagon Wheel Pasta with Pancetta and Peas
By Cindy
Bring a large pot of salted water to a boil over high heat
- 1 pound wagon wheel-shaped pasta (rotelle)
- 1 tablespoon olive oil, plus 1/4 cup
- 8 ounces pancetta, finely diced
- 1 large or 2 small shallots, chopped
- 1/2 cup low-sodium chicken broth
- 1 1/2 cups (5 ounces) sugar snap peas, cut into 1-inch pieces
- 1 1/2 cups (9 ounces) shelled edamame peas
- 1 cup frozen petite peas, thawed
- 1 cup finely grated Parmesan
- 1 teaspoon kosher salt
- 1/4 cup chopped fresh mint leaves
Mexican Wedding Cookies
By Cindy
Pulse the walnuts in a food processor until the consistency of coarse cornmeal (twenty 2 second pulses)
- 1 3/4 cups walnut pieces
- 2 1/2 cups all-purpose flour
- 1 cup tapioca starch (tapioca flour)
- 1/4 teaspoon salt
- 3 sticks butter, cut into pieces, room temperature
- 1 cup sugar
- 2 tablespoons grade A dark amber maple syrup
- 1 teaspoon vanilla extract
- 2 cups confectioners' sugar
Fresh Peaches and Cream Rustic Pie
By Cindy
Preheat the oven to 400 degrees F
- Crust
- 1/2 Perfect Pie Dough (1 disk), recipe follows
- Filling
- 3 cups peeled, pitted, and sliced peaches
- 1/2 cup brown sugar
- 2 tablespoons flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- Flour, for dusting
- 1 tablespoon cold unsalted butter, cut into pieces
- 1 large egg, lightly beaten
- 2 teaspoons sugar (recommended: turbinado)
- Vanilla bean ice cream or fresh whipped cream, for garnish
- Perfect Pie Dough
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
- 4 to 6 tablespoons ice cold water
Fettuccine with Tomato-Cream Sauce
By Cindy
1. Cook pasta in 4 quarts boiling water with 1/4 teaspoon salt for 8 minutes or until noodles are almost al dente
- 8 ounces uncooked fettuccine 4 quarts boiling water
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 3 tablespoons coarsely chopped garlic
- 1 (28-ounce) can whole peeled tomatoes, drained and crushed
- 3 ounces 1/3-less-fat cream cheese
- 1/4 cup oil-cured olives, pitted and coarsely chopped
- 1/4 teaspoon crushed red pepper
- 1/4 cup small fresh basil leaves
- 1/2 ounce Parmigiano-Reggiano cheese, shaved
Swiss Vegetable Casserole - Recipe.com
By Cindy
A colorful vegetable combination is mixed with Campbell's® Condensed Cream of Mushroom Soup, Swiss cheese and sour...
- 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free) see savings
- 1/3 cup sour cream see savings
- 1/4 tsp. ground black pepper see savings
- 1 bag (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed see savings
- 1 can (2.8 ounces) French fried onions (1 1/3 cups) see savings
- 1/2 cup shredded Swiss cheese see savings