KDHarmon's profile page
Recipes
Cheeseboard Bread
By KDHarmon
Firehouse Bakery Bread Class
- 500 g Granary flour (malted/spelt flour)
- 200 g bleu cheese
- 1 tsp salt
- 10 g bicarbonate of soda
- 50 g honey
- 100 g walnuts
- 400 ml milk
- 1 Tbl yogurt
Spicy Warm Bleu Cheese Dip
By KDHarmon
Preheat the oven to 325ºF
- 8 ounces whipped cream cheese (softened)
- 3 tablespoons whole milk
- 5 tablespoons mayonnaise
- 1 1/2 teaspoons chili garlic sauce
- 1 cup blue cheese (crumbled)
- 2 scallions (white and light green part only, thinly sliced)
- Kosher salt and freshly ground black pepper (to taste)
- To Serve: celery sticks
- carrot sticks
- blue potato chips
- ridged potato chips
Pirate Pasta
By KDHarmon
Bring a large pot of salted water to a boil
- Kosher salt
- 1 pound penne
- 1 cup grated Pecorino Romano cheese (6 ounces)
- 1/4 cup extra-virgin olive oil
- 8 ounces mushrooms, such as cremini, button or shiitake, sliced
- 2 cloves garlic, peeled and left whole
- Freshly ground pepper
- 1/2 cup medium green olives (about 18), pitted and halved
- 1/4 cup tomato paste
- 2 tablespoons capers, drained and rinsed
- 1/2 teaspoon crushed red pepper flakes
- One 10-ounce or two 5-ounce cans tuna in olive oil, such as Tonnino, drained
- 1/2 cup low-sodium chicken broth
- 1/2 cup chopped fresh basil
Curried Cous Cous
By KDHarmon
Preheat the oven to 400 degrees
- 2 1/2 cups warm water
- 1 tablespoon curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 1/2 cups fine couscous
- 3 tablespoons olive oil
Roasted Garlic Hummus
By KDHarmon
Peel the skins off of all the chickpeas
- 1 and 3/4 cups cooked chickpeas (about one 15 ounce can - drain, rinse, and reserve 1/4 cup liquid)
- 4 roasted garlic cloves, chopped (here is how I roast garlic)
- 1/4 cup olive oil
- 1/4 cup tahini, stirred well
- 1/4 cup grated parmesan cheese
- 1/4 teaspoon fresh ground pepper
- 1/4 teaspoon cumin
- 2 Tablespoons freshly squeezed lemon juice
- 1/4 cup reserved chickpea liquid or water
- sea salt, to taste
Mediterranean Salad
By KDHarmon
In a medium saucepan, warm 3 tablespoons of the olive oil over medium heat
- 3 tablespoons extra-virgin olive oil, plus 1/4 cup
- 2 cloves garlic, minced
- 1 (1-pound) box Israeli couscous (or any small pasta)
- 3 cups chicken stock
- 2 lemons, juiced
- 1 lemon, zested
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup chopped fresh basil leaves
- 1/2 cup chopped fresh mint leaves
- 1/4 cup dried cranberries
- 1/4 cup slivered almonds, toasted
Slow Cooker Butter Chicken
By KDHarmon
Add all of the ingredients, except the cilantro and rice, to the bowl of a slow cooker and stir to combine
- 3 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
- One 6-ounce can tomato paste
- 1 cup coconut milk
- 1 cup whole-milk plain yogurt
- 1 tablespoon lime juice
- 2 teaspoons garam masala
- 1 teaspoon lime zest
- 1 teaspoon cornstarch
- 1/4 teaspoon ground cinnamon
- 4 garlic cloves, minced
- 1 yellow onion, finely chopped
- One 1-1/2 inch piece ginger, peeled and finely grated
- 1/2 serrano chile—stemmed, seeded and minced
- Kosher salt, to taste
- Cilantro leaves, for garnish
- Steamed rice, for serving
Bleu Cheese-Chive Butter
By KDHarmon
•Combine blue cheese in a bowl with butter, chives, and plenty of black pepper
- 1/3 cup blue cheese, crumbled
- 1/2 stick butter, softened
- 1/2 cup chives, minced
- Cracked black pepper
Citrus Pesto
By KDHarmon
Blend basil, pine nuts, garlic, zests, juices, salt and pepper in food processor until finely chopped
- 1 bunch fresh basil, stemmed (about 3 C)
- 1/2 C pine nuts, toasted
- 1 clove garlic
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/2 C extra virgin olive oil
- 1 C grated Parmesan
Granola Breakfast Cookies
By KDHarmon
Preheat oven to 325 degrees
- 1/2 cup almond butter
- 1/3 cup maple syrup
- 2 ripe bananas (peeled, mashed)
- 1 1/2 cup rolled oats
- 1/4 cup raw almonds (roughly chopped)
- 1/4 cup pecans (roughly chopped)
- 1/2 cup sunflower seeds
- 1/2 cup hulled pumpkin seeds
- 1 cup dried cranberries
- 1 teaspoon ground cinnamon
- 1-1/2 teaspoon Kosher salt