Mhatkinson's profile page
Recipes
Spinach, Grapes and Bacon
By mhatkinson
Pan-fry 8 slices bacon until crisp
- 8 slices bacon
- 1/4 cup raspberry vinegar
- 1 tablespoon brown sugar
- salt
- pepper
- 2 cups halved grapes
- 6 cups baby spinach
- 4 oz sliced dilled Havarti cheese
- pecans
Eggplant Steaks
By mhatkinson
In a small bowl whisk together the Worcestershire, steak sauce, olive oil, honey, and apple cider vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup thick steak sauce
- 1/2 cup olive oil
- 2 tablespoon honey
- 2 teaspoons apple cider vinegar
- Kosher salt and fresh ground pepper
- 8 (1/2-inch) eggplant slices, purged with salt
- 1 cup grated Parmesan
- 3 tablespoons chopped parsley, optional
Pasta with Asparagus Lemon Sauce
By mhatkinson
Cut asparagus into 1-inch pieces; reserve tips separately
- 1 pound fresh, medium thickness asparagus,tough ends trimmed
- 1 teaspoon finely grated fresh lemon zest
- 1/4 cup extra-virgin olive oil
- 1 pound penne, malfade, or preferred shape
- 1/2 cup grated Parmigiano-Reggiano
Potato and Garlic Soup
By mhatkinson
Time: 45 minutes
- 2 tablespoons extra virgin olive oil
- 1 large onion, thinly sliced
- 4 garlic cloves, finely minced
- 1/2 pound potatoes, cut into thin slices
- 1 teaspoon paprika
- 1 14-ounce can chopped tomatoes
- 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried
- 3 3/4 cups vegetable stock
- 1 teaspoon all-purpose flour
- Salt, to taste
- Freshly ground pepper, to taste
Sour Cream Raisin Pie
By mhatkinson
Preheat oven to 350 degrees
- 1 1/2 cups sour cream
- 1 cup sugar
- 2 eggs, beaten
- 1 tablespoon flour
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups raisins
- 1 (9-inch) deep-dish unbaked pie crust
Acorn Squash Soup
By mhatkinson
Preheat oven 400 degrees F
- 3 acorn squash, halved, seed removed
- 3 tablespoons olive oil
- 2 carrots, chopped
- 1 Granny Smith apple, cored and chopped
- 1 onion, chopped
- 1/4 teaspoon ginger
- 1/8 teaspoon allspice
- 4 cups low sodium chicken stock or vegetable broth
Red Wine-Rosemary Grilled Flank Steak
By mhatkinson
To prepare the steak: Place the wine, rosemary, thyme, bay leaves, onion, garlic and olive oil in a large shallow b...
- Steak:
- 3 cups dry red wine
- 4 small sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 small onion, coarsely chopped
- 4 cloves garlic, coarsely chopped
- 3 tablespoons olive oil
- 1 (2 pound) flank steak
- Salt and freshly ground black pepper
Roasted Acorn Squash with Sage, Egg and Shaved Pecorino Cheese
By mhatkinson
This is a light main-course
- 2 medium acorn squash
- Extra-virgin olive oil to taste, plus additional for the pan
- Salt to taste
- 1 About 1 tablespoon butter
- 16 small sage leaves, shredded if desired
- 1 Thai or serrano chili pepper, very thinly sliced
- 4 large or extra-large eggs
- 2 About 2 ounces aged Pecorino cheese
Grilled Vegetable Platter
By mhatkinson
Preheat grill. Brush the vegetables with olive oil and season the vegetables with salt and pepper to taste
- 2 large ears fresh corn, husked and cut crosswise into 4 pieces
- 1 small eggplant, cut crosswise into 1/2-inch thick rounds
- 1 large Vidalia onion, cut into 3/4-inch thick wedges
- 1 large red bell pepper, seeded and quartered
- 1 large yellow bell pepper, seeded and quartered
- 1 large zucchini, quartered
- 12 asparagus spears, trimmed
- Olive oil
- Salt and freshly ground pepper
- Finely chopped parsley and chives
Lemony White Bean Skordilia with Grilled Pita
By mhatkinson
Place the beans, garlic and lemon juice in a food processor and process until the beans are coarsely chopped
- 2 cups cooked white beans, 1/4 cup cooking liquid reserved
- 2 tablespoons chopped garlic
- 1/3 cup fresh lemon juice
- 1/4 cup tahini
- 1/4 cup olive oil
- 1/4 cup finely chopped parsley
- 3 tablespoons finely chopped fresh mint
- 12 pitas
- Olive oil