Mhatkinson's profile page
Recipes
Harissa
By mhatkinson
In a food processor or blender combine the pepper flakes, paprika, garlic, coriander, caraway, 2 teaspoons water an...
- 1 cup red pepper flakes
- 3 tablespoons paprika
- 3 garlic cloves, minced
- 1 teaspoon ground coriander
- 3 teaspoons ground caraway
- 2 to 3 tablespoons water
- Olive oil
Granola Bars
By mhatkinson
Butter a 9 by 9-inch glass baking dish and set aside
- 8 ounces old-fashioned rolled oats, approximately 2 cups
- 1 1/2 ounces raw sunflower seeds, approximately 1/2 cup
- 3 ounces sliced almonds, approximately 1 cup
- 1 1/2 ounces wheat germ, approximately 1/2 cup
- 6 ounces honey, approximately 1/2 cup
- 1 3/4 ounces dark brown sugar, approximately 1/4 cup packed
- 1-ounce unsalted butter, plus extra for pan
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 6 1/2 ounces chopped dried fruit, any combination of apricots, cherries or blueberries
Pierogi and Pepper Bacon Saute - Schwan's
By mhatkinson
1) Cut bacon into 3/4 slices
- 1 medium red pepper, sliced
- 1 medium green pepper, sliced
- 2 tbsp chopped chives
- 6 slices pepper bacon
- 1/2 bag pierogies
- 1 cup grilled onions and mushrooms
- 1/2 cup sour cream
- 1/4 water
Nectarine-Berry Crisp
By mhatkinson
Prepare the topping: In a food processor, pulse the flour and butter until the texture of coarse cornmeal
- TOPPING:
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/4 cup rolled oats
- 3/4 cup packed light brown sugar
- 1/2 cup chopped pecans or walnuts
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- FILLING:
- 1 1/2 pounds blackberries and loganberries (any other berries will do)
- 1/2 pound peeled, thinly sliced nectarines
- 1/4 teaspoon ground ginger, or to taste
- 1/3 cup sugar, or to taste
- 2 teaspoons cornstarch
Rice Salad with Squashes
By mhatkinson
Trim the squashes and cut them into 1/4 inch dice
- 5 to 6 assorted small squashes (such as zucchini, yellow summer squashes, or patty pans)
- 1/2 cup olive oil
- 1 to 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 yellow onion, diced
- 2 cloves garlic, peeled and crushed
- 2 teaspoons ground cumin
- 2 cups cooked rice, (aromatic is best)
- 2 tablespoons white or cider vinegar
- 1 bunch parsley, leaves only, washed, dried and coarsely chopped
- Lettuce leaves, for serving (optional)
Spinach Madeleine
By mhatkinson
It tastes better the next day after it is made and freezes beautifully
- 2 (10-ounce) packages frozen chopped spinach
- 4 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons chopped onions
- 1/2 cup evaporated milk
- 3/4 teaspoon garlic salt (or powder)
- 3/4 teaspoon celery salt
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1/3 pound hot pepper Jack cheese, cut into small chunks
- Bread crumbs for topping
Cream of Spinach Soup
By mhatkinson
Wash spinach, remove all prominent stems
- 2 pounds spinach
- 4 tablespoon butter
- 2 shallots, finely chopped
- 1/4 cup flour
- 5 cups chicken or vegetable stock
- 3 cups milk
- 1/4 teaspoon grated nutmeg
- 1/2 cup half and half or heavy cream
Shrimp Dip
By mhatkinson
Mix all ingredients in mixing bowl by hand with a wooden spoon or spatula
- 1/2 cup chopped celery
- 1/2 cup chopped green onion & tops
- 1 can shrimp (drained & rinsed)
- 1 - 8 oz pkg cream cheese
- 1/2 cup mayonnaise
Wilted Swiss Chard with Garlic and Soy Nuts
By mhatkinson
Heat oil in a large skillet over medium heat
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 8 cups chopped fresh Swiss chard
- Salt and ground black pepper
- 1/4 cup roasted soy nuts
Grilled Vegetable Pasta Salad with Parsley Vinaigrette
By mhatkinson
In a medium bowl, with a whisk, beat together 1 tablespoon vinegar, salt, pepper
- For parsley vinaigrette:
- 2 tablespoons red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 6 tablespoons olive oil
- 1 cup finely chopped Italian parsley
- 1 garlic clove peeled
- For Pasta:
- 1 pound tri-colored fusilli pasta
- 1 1/2 tablespoons olive oil
- 1 small garlic clove, finely minced
- 2 tablespoons olive oil
- 2 large red bell peppers, seeded, cut in half
- 2 large ears fresh corn, husked
- 2 large zucchini, sliced (1/2-inch thick)
- 1 large red onion, sliced (1/3-inch)