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Recipes
Chickpea Snackers
By KDHarmon
Heat oven to 350° F. Toss all ingredients together in a bowl
- 1 can (15.5 oz) Eden Foods Garbanzo Beans (Chick Peas)
- 1 teaspoon Cumin
- 1 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Ultra Himalayan Crystal Salt
Pasta with Browned Butter, Yogurt and Herbs
By KDHarmon
In a large bowl, stir yogurt, lemon zest, 2 Tbl oregano, 1 tsp sumac and 1
- 6 6 6 Tbl plain whole-milk yogurt
- 1 1 1 tsp grated lemon zest
- 3 3 3 Tbl minced oregano, divided
- 2 2 2 tsp sumac, divided
- 1.5 1.5 1.5 tsp kosher salt
- 12 12 12 oz campanelle pasta
- 1/4 1/4 1/4 C tomato paste
- 8 8 8 Tlb salted butter
- 4 4 4 garlic cloves, minced
- 1/2 1/2 1/2 C fresh mint, chopped
- 1/2 1/2 1/2 C flat leaf parsley, choppped
Spiced Pecan Dressing
By KDHarmon
In saucepan over med-high heat, combine pecans, cayenne, salt and pepper
- 2 Tbl coarsely ground pecans
- 1/4 tsp cayenne pepper
- 2 Tbl balsamic vinegar
- 2 Tbl olive oil
- Salt and pepper to taste
Ham and Pear Panini
By KDHarmon
Brush bread with oil and lay oiled side down
- 8 slices country-style bread, 1/2-inch thick
- 8 thin slices ham
- 1 pear, peeled, cored and cut into 1/4-inch slices
- 4 oz cheddar cheese, thinly sliced
Old-Fashioned Carrot Cake with Grand Marnier Anglaise
By KDHarmon
Cake: Preheat oven to 350 degrees
- Cake:
- 1-1/2 C shredded carrot
- 2 Tbl fresh lemon juice
- 1-1/2 C all purpose flour
- 1-1/4 C sugar
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 3/4 C peanut oil
- 3 eggs
- Frosting (makes 3 cups):
- 8 ounces cream cheese, softened
- 1/2 C unsalted butter, softened
- 16 ounces ocnfectioner's sugar, sifted
- 1 tsp vanilla extract
- Grand Marnier Creme Anglaise (makes 2.5 cups):
- 2 C half and half
- 1 vanilla bean
- 4 egg yolks
- 1/3 C sugar
- 4 Tbl Grand Marnier
- 6 oranges, cut into ckinless segments
- 12 mint sprigs
- Confectioner's sugar for dusting
Pesto Meatballs/Burgers
By KDHarmon
Mix all and form into balls or patties
- Pesto Cream Sauce:
- 1 lb ground turkey or chicken
- 1/2 C breadcrumbs
- 1/2 C pesto
- 1/4 C milk
- 1/4 C grated Parmesan
- 1 Cup chicken broth
- 1/4 C pesto
- 1/2 C cream
Best Chocolate Chip Cookies Ever
By KDHarmon
Swap options: For a caramelized flavor, swap the butter with room temperature brown butter: Cook butter in a sauce...
- 1 pound unsalted butter, softened
- 2 cups dark brown sugar, packed
- 3/4 cup sugar
- 1 tablespoon vanilla extract
- 4 large eggs, at room temperature
- 4 1/4 cups all-purpose flour
- 1 tablespoon salt
- 2 teaspoons baking soda
- 18 ounces (2 bags) semi-sweet chocolate chips
Zhoug (Spicy Cilantro Sauce)
By KDHarmon
Inspired by Trader Joe's zhoug sauce
- 4 medium cloves garlic, roughly chopped
- 2 packed cups fresh cilantro (about 2 bunches, mostly leaves but skinny stems are ok)
- 4 medium jalapeños, seeds removed but reserved
- 1 teaspoon fine sea salt
- 1 teaspoon ground cardamom
- ¾ teaspoon ground cumin
- ½ teaspoon red pepper flakes, more to taste
- ¾ cup extra-virgin olive oil
La Scala Dressing
By KDHarmon
Combine all
- 1/4 C oil
- 2 Tbl wine vinegar
- 1 tsp dry mustard
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 C Parmesan, grated
Slow Cooker Mongolian Beef
By KDHarmon
From reciptecritic
- 1.5 pounds flank steak
- 1/4 C cornstarch
- 2 Tbl olive oil
- 1/2 tsp minced garlic
- 3/4 C soy sauce
- 3/4 C water
- 3/4 C brown sugar
- 1 C grated carrots
- green onions, for garnich