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Recipes
Penne-Wise Pumpkin Pasta
By Cindy
Heat water for pasta, salt it and cook penne to al dente
- Salt
- 1 pound whole-wheat penne
- 2 tablespoons extra-virgin olive oil
- 3 shallots, finely chopped
- 3 to 4 cloves garlic, grated
- 2 cups chicken stock
- 1 (15-ounce) can pumpkin puree
- 1/2 cup cream
- 1 teaspoon hot sauce, to taste
- Freshly grated nutmeg, to taste
- 2 pinches ground cinnamon
- Salt and black pepper
- 7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
- Grated Parmigiano-Reggiano
Christmas Pasta
By Cindy
Preheat the oven to 325ºF
- 6 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 1/4 pound pancetta, diced
- 6 bone-in beef short ribs (about 1 1/2 pounds)
- Kosher salt and pepper
- 2 to 3 carrots, chopped
- 2 to 3 ribs celery, chopped
- 2 onions, finely chopped
- 7 to 8 cloves garlic, thinly sliced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons chopped fresh sage
- Leaves from 1 sprig fresh oregano or marjoram, chopped
- A pinch of ground cloves
- 3 tablespoons tomato paste
- 2 cups Barolo or other rich red wine
- 1 10 1/2-ounce can beef consommé
- 1 28- to 32-ounce can San Marzano tomatoes (look for D.O.P. on the label) or 2 1/2 to 3 pounds fresh tomatoes
- 3/4 pound bulk hot Italian sausage
- 3/4 pound bulk sweet Italian sausage
- 2 pounds rigatoni pasta
- 1 cup grated Pecorino cheese
Lemon Champagne Cocktail
By Cindy
In a pitcher, combine the lemonade and vodka
- One 12-ounce container frozen lemonade concentrate, thawed (1 1/2 cups)
- 1 1/2 cups vanilla-flavored or plain vodka
- One 750 ml bottle rose champagne, chilled
- Fresh mint sprigs
Onion Strings
By Cindy
Begin by peeling the onions and slicing very thinly, use a mandoline slicer if you can
- 2 large onions
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 scant tablespoon salt
- Plenty of black pepper
- 1/4 to 1/2 tablespoon cayenne pepper
- Canola oil, for frying
Honey Vanilla Pound Cake
By Cindy
Preheat the oven to 350 degrees
- 1/2 pound (2 sticks) unsalted butter, at cool room temperature
- 1 1/4 cups sugar
- 4 extra-large eggs, at room temperature
- 2 tablespoons honey
- 2 teaspoons pure vanilla extract
- 1 teaspoon grated lemon zest
- 2 cups sifted cake flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
Hot N Sweet Kettle Corn
By Cindy
Place popcorn, sugar, oil, chipotle and salt in a large kettle or pot with a tight fitting lid over medium heat
- 1/2 cup unpopped corn kernels
- 1/4 cup white sugar
- 1/4 cup vegetable oil
- 1 teaspoon chipotle powder
- 1 teaspoon salt
Peanut Butter–Berry Pie
By Cindy
PREPARATION Heat oven to 350°
- 1 All-Purpose Crust, Oat Variation
- 2 tablespoons seedless raspberry jam, warmed
- 4 eggs
- 1 teaspoon pure vanilla extract
- 1 1/4 cups evaporated milk
- 1/2 cup reduced-fat peanut butter
- 1/4 cup packed light brown sugar
- 1 cup mini-marshmallows
- 1 pint fresh raspberries
Arugula Salad with Grilled Fruit
By Cindy
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- Vinaigrette:
- 1/4 cup white balsamic vinegar
- 1 shallot, minced
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Salad:
- 3 apricots, halved, stones removed, see Cook's Note*
- 1 tablespoon extra-virgin olive oil
- 3 ounces pancetta, thinly sliced
- 8 cups (7 ounces) baby arugula
- 1/2 cup coarsely chopped, skinned and toasted hazelnuts
Oven-Fried, Italian-Style Chicken Tenders with Roasted Parsnip and Potato Fries, and Balsamic Ketchup
By Cindy
Preheat oven to 450ºF. Season chicken with Italian seasoning blend, salt and pepper
- For the Chicken:
- 12 chicken tenders or 2- to 3-inch wide strips of breast meat
- Dried Italian seasoning blend or combine 1 teaspoon each dried oregano, granulated onion and garlic, dried thyme and rosemary
- Salt and pepper
- Flour, for dredging
- 2 eggs, beaten
- 1/3 cup cornmeal
- 1/2 cup whole wheat Panko breadcrumbs
- 1/3 cup grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped parsley
- 2 teaspoons lemon zest
- All natural olive oil spray
- Lemon wedges, for garnish
- For the Fries:
- 1 pound parsnips, peeled and cut into 4-inch fries
- 1 pound starchy potatoes, cut into 10 wedges per potato
- EVOO – Extra Virgin Olive Oil, for drizzling, about 3 tablespoons
- A few sprigs of rosemary, finely chopped
- 3 to 4 cloves garlic, crushed
- Salt and pepper, to taste
- 1 cup organic ketchup
- 3 tablespoons store-bought or homemade balsamic drizzle
- Yields: 4
Broccoli with Garlic and Asiago
By Cindy
Simmer broccoli in 1/2-inch boiling, salted water in a shallow covered skillet for 6-7 minutes, until tender
- 1 large head broccoli, cut into long, thin spears
- 2 tablespoons extra virgin olive oil (EVOO)
- 4 cloves garlic, finely chopped
- 1/4 pound Asiago cheese, shaved with vegetable peeler