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Recipes
Roasted Vegetables with Balsamic Glaze
By KDHarmon
For the roasted vegetables: Preheat the oven to 400 degrees F
- Roasted Vegetables:
- 2 large sweet onions, peeled and cut into quarters
- 2 sweet potatoes, peeled and cut into 1-inch pieces
- 8 ounces Brussels sprouts, trimmed and halved
- 1/2 medium butternut squash, peeled and diced
- 8 ounces carrots, peeled and cut on the bias into 1-inch slices
- 8 ounces fingerling potatoes, halved
- 1 head garlic, cloves separated and left unpeeled
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Glaze:
- 1/3 cup vegetable broth
- 1/4 cup extra-virgin olive oil
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 2 teaspoons country Dijon mustard (see Cook's Note)
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper
Tzatziki Sauce
By KDHarmon
Combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well
- 1/2 cup cucumber, peeled, seeded, and shredded
- 1/2 cup plain low-fat yogurt
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 garlic clove, minced
Easy Pumpkin Soup
By KDHarmon
Melt butter in large pot over medium heat
- 2 Tbl Butter
- 2 large yellow onions, sliced
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp ground ginger
- 1-15 oz cans pumpkin puree
- 2 C chicken stock
- 2 C water
- 1/2 C heavy cream
Spicy Potato Dosas
By KDHarmon
For the Potato Filling: Place the potatoes in a medium pot and cover with cold water by 2 inches
- For the Potato Filling:
- 3 pounds Yukon gold potatoes (peeled, 1" cubes)
- 1 yellow onion (chopped)
- 2 tablespoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon dry mustard
- 1 teaspoon fresh grated ginger
- salt and freshly ground black pepper
- 1/4 cup chopped cilantro (plus more to garnish)
- For the Dosa:
- 1 cup chick pea flour
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups water
- 2 tablespoons canola oil
- 6 eggs (cooked over-easy to serve)
- lime wedges (to serve)
- plain Greek yogurt (to serve)
- salt and freshly ground black pepper
Grilled Flatbreads
By KDHarmon
•Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle
- 1 1/4-ounce envelope active dry yeast
- 1 tablespoon olive oil plus more for brushing
- 5 cups (or more) all-purpose flour
- 1 tablespoon kosher salt plus more for seasoning
- 1 tablespoon (about) Tabil Spice Blend (click for recipe)
- Freshly ground black pepper
Out of this World Turkey Brine
By KDHarmon
In a food-grade large bucket or container large enough to hold your turkey, mix together the water, salt, garlic, p...
- 2 gallons water
- 1 1/2 cups canning salt
- 3 tablespoons minced garlic
- 1 tablespoon ground black pepper
- 1/4 cup Worcestershire sauce
- 1/3 cup brown sugar
Herb and Mustard Turkey with Green Onion Gravy
By KDHarmon
For herb and mustard butter: Whisk all ingredients in medium bowl
- Herb and Mustard Butter:
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/3 cup finely chopped green onion tops
- 1/3 cup finely chopped fresh Italian parsley
- 2 tablespoons chopped fresh thyme
- 1 1/2 tablespoons chopped fresh sage
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons coarsely ground black pepper
- Turkey:
- 1 14- to 16-pound turkey, rinsed, patted dry inside and out; neck, heart, and gizzard reserved for Shortcut Turkey Stock
- 10 fresh Italian parsley sprigs
- 6 fresh sage sprigs
- 6 fresh thyme sprigs
- 2 tablespoons olive oil
- 2 cups Shortcut Turkey Stock or water
- Gravy:
- 2 cups (or more) Shortcut Turkey Stock
- 2 tablespoons water
- 4 teaspoons cornstarch
- 3 green onions, white parts and green tops chopped separately
- 1/2 cup heavy whipping cream
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh sage
- 1 teaspoon chopped fresh thyme
Irish Cream
By KDHarmon
In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanill...
- 1 cup heavy cream
- 1 (14 ounce) can sweetened condensed milk
- 1 2/3 cups Irish whiskey
- 1 teaspoon instant coffee granules
- 2 tablespoons chocolate syrup
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Spicy Fennel Shrimp
By KDHarmon
Place shrimp in a bowl and season with fennel, red pepper flakes, lots of salt and pepper, the zest of 2 lemons
- 24 colossal size shrimp - big guys - tails on, deveined
- 2 teaspoons fennel seed
- 1 teaspoon red pepper flakes
- Salt and freshly ground black pepper
- 2 lemons, zested and juiced
- 4 cloves garlic, grated
- 1/4 cup extra-virgin olive oil
Mojo Marinade
By KDHarmon
Combine all ingredients in a medium bowl and whisk until salt is dissolved
- 1 1/2 cups fresh orange juice
- 1/2 cup fresh lemon juice
- 1/2 cup fresh lime juice
- 1/2 cup fresh oregano, coarsely chopped
- 1/3 cup corn or vegetable oil
- 10 garlic cloves, minced
- 3 jalapenños, sliced into rounds
- 1 1/2 teaspoonskosher salt