KDHarmon's profile page
Recipes
Vidalia Onion Risotto with Feta Cheese
By KDHarmon
Heat oil in medium saucepan over medium heat
- 2 tsp vegetable oil
- 2 C chopped Vidalia or other sweet onion
- 2 large garlic cloves, minced
- 1-1/2 C Arborio
- 2 (14-1/2 oz) cans vegetable broth
- 1/2 C (2 oz) crumbled feta, divided
- 1/3 C chopped fresh flat-leaf parsley
- 1/4 C grated Parmesan cheese
- Freshly ground pepper
Corn and Barley Salad
By KDHarmon
Preheat the oven to 375°
- 1/2 cup pearled barley
- 3/4 cup walnuts
- 3 cups fresh corn kernels (from about 4 ears)
- 1/4 cup chopped dill
- 1/4 cup snipped chives
- 3/4 cup chopped pitted mild green olives
- 3 tablespoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- Salt
- Pepper
Sesame Noodles with Chili Oil and Scallions
By KDHarmon
Cook scallion whites, vegetable oil, red pepper flakes, sesame seeds, and pepper in a small saucepan over low heat...
- 4 scallions, whites and greens separated, thinly sliced
- 1/2 cup vegetable oil
- 1 tablespoon crushed red pepper flakes
- 2 teaspoons sesame seeds
- 2 teaspoons Sichuan pepper, coarsely chopped
- 12 ounces thin ramen noodles or spaghettini
- Kosher salt
- 1/4 cup tahini (sesame seed paste)
- 1/4 cup unseasoned rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 2 teaspoons toasted sesame oil
- 1 teaspoon sugar
Chicken with Basil Dressing (Grilled)
By KDHarmon
Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon of salt, and 1/2 teaspoon of pepper ...
- 2/3 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice, plus 1/4 cup
- 1 1/2 teaspoons fennel seeds, coarsely crushed
- 1 1/2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 bone-in, skin-on chicken thighs
- 3 bone-in, skin-on chicken breasts
- 1 cup lightly packed fresh basil leaves
- 1 large garlic clove
- 1 teaspoon grated lemon peel
Spicy Chili and Cornmeal Casserole
By KDHarmon
Preheat the oven to 400 degrees F
- 2 tablespoons olive oil
- 1/2 cup chopped yellow onion
- 1/2 teaspoon cumin
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
- 1 teaspoon tomato paste
- Freshly ground black pepper
- 1 pound lean ground turkey
- One 15-ounce can low-sodium black beans, rinsed and strained
- One 15-ounce can no-salt-added diced tomatoes
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated Parmesan
- 1 cup instant polenta
- 3/4 cup shredded Cheddar
- 1 tablespoon sliced pickled jalapenos, strained and chopped
- Cooking spray
Goat Cheese and Sun Dried Tomato Profiteroles
By KDHarmon
For the Profiteroles: Preheat the oven to 350 degrees F
- Profiteroles:
- 1/2 cup water
- 1/4 cup unsalted butter, cut into pieces
- Pinch salt
- 1/2 cup all-purpose flour
- 3 large eggs
- 3 tablespoons grated Parmesan
- Pinch freshly ground black pepper
- Filling:
- 8 ounces goat cheese, room temperature
- 1/4 cup cream
- 1/2 cup diced sun dried tomatoes
- Pinch salt and freshly ground black pepper
- Herb Oil:
- 3/4 cup fresh mint leaves
- 3/4 cup fresh basil leaves
- 1 cup olive oil
- Pinch salt
- Freshly ground black pepper
- 1 cup chopped toasted walnuts, for garnish
Tequila Lime Tart
By KDHarmon
For the crust: Preheat oven to 350 degrees F Add wafers and pine nuts to food processor, pulse until well groun...
- For the crust:
- 10 ounces vanilla wafers
- 1/3 cup pine nuts
- 1/2 cup butter, melted
- For the filling:
- 2 egg whites
- 1 tablespoon sugar
- 1/4 cup tequila
- 1/2 cup fresh lime juice
- 4 egg yolks
- 1 (14-ounce) can sweetened condensed milk
- Fresh whipped cream, for serving
Pumpkin Bread
By KDHarmon
Preheat oven to 350°. Lightly coat an 8½x4½" loaf pan with nonstick spray; line with parchment paper, leaving a ...
- Nonstick vegetable oil spray
- 1 1/4 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 2 large eggs, room temperature
- 1 cup canned pure pumpkin
- 1 cup (packed) light brown sugar
- 1/2 cup virgin coconut oil, warmed, slightly cooled
- 2 tablespoons raw pumpkin seeds (pepitas)
- 2 tablespoons unsweetened coconut flakes
- 1 tablespoon granulated sugar
Creamy Pumpkin Fettuccine
By KDHarmon
Cook pasta. Melt butter in saucepan, then whisk in flour, cooking for 1 minute
- 1 Tbl butter
- 1 Tbl flour
- 2 garlic cloves, minced
- 2 C milk
- chopped fresh rosemary
- 1 can pumpkin puree
- 3 oz goat cheese
- cinnamon, salt, pepper and red pepper flakes to taste
- 8 oz fettuccine
Garlic and Herb Dry Brine
By KDHarmon
Chop thyme, sage, and rosemary sprigs and pulse in a food processor with garlic, celery seeds, and pepper until a ...
- 10 sprigs thyme
- 6 sprigs sage
- 4 sprigs rosemary
- 4 large cloves garlic, chopped
- 2 teaspoons celery seeds
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup kosher salt
- 2 tablespoons sugar