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Recipes
Apple and Cider with Caraway
By KDHarmon
Firehouse Bakery Bread Class
- 350 g white flour
- 150 g oats
- 1 tsp salt
- 15 g bicarbonate of soda
- 150 g roughly peeled chopped apple
- 1 tsp caraway seeds
- 450 ml cider
Spicy Orange Chicken Stir Fry
By KDHarmon
Whisk juice, soy sauce, and cornstarch in medium bowl until cornstarch dissolves
- 3/4 cup orange juice
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons finely grated orange peel
- 2 tablespoons vegetable oil
- 1 small red onion, halved, thinly sliced Large pinch of dried crushed red pepper
- 1 1/2 pounds chicken cutlets, cut crosswise into 1/2-inch-wide strips
- 1 8-ounce package stringless sugar snap peas
Moroccan Couscous
By KDHarmon
Make the spice blend: Toast the cinnamon stick, both peppercorns, cumin, coriander, allspice, cloves and cardamom i...
- For the Spice Blend:
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 1/2 teaspoon white peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon whole allspice
- 1/2 teaspoon whole cloves
- 2 cardamom pods
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/4 to 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly grated nutmeg
- Kosher salt
- For the Couscous:
- 3 tablespoons unsalted butter
- Large pinch of saffron (optional)
- 2 1/4 cups (12 ounces) whole-wheat couscous
- 3 cups low-sodium chicken broth, warmed
- 1 to 2 teaspoons fresh lemon juice
Sriracha-buttered Shrimp
By KDHarmon
•Whip butter with Sriracha and melt in skillet
- 2 tablespoons butter
- 6 tablespoons Sriracha
- 3 cloves minced garlic
- 1 pound shrimp
- 1 tablespoon lemon zest
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh basil
Thyme and Chile Marinated Chicken and Feta
By KDHarmon
1.Preheat the broiler. In a large bowl, combine 1/2 cup of the olive oil with the thyme, brown sugar, chiles and a ...
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped thyme
- 2 tablespoons light brown sugar
- 2 to 3 hot red chiles, seeded and finely chopped
- Freshly ground pepper
- One 3 1/2- to 4-pound chicken, cut into 8 pieces
- 1/2 pound feta, sliced 1/3 inch thick
- 2 teaspoons white wine vinegar
- 1 large bunch arugula (6 ounces), large stems discarded
- Salt
Chipotle Shrimp
By KDHarmon
Pour tomatoes into food processor, add chipotle and sauce
- 1-15 ounce can diced fire-roasted tomatoes, drained
- 3 chipote chiles in adobo
- 1 Tbl chipotle canning sauce
- 2 Tbl olive oil
- 3 garlic cloves, minced
- 1-1/2 C chicken broth
- 1.25 pounds shrimp
- 1/4 C roughly chopped cilantro, for garnish
Parmesan Peppers
By KDHarmon
•Stem, core, and quarter bell peppers; place on a baking sheet
- 4 bell peppers (a mix of yellow, red, and orange)
- 1 clove thinly sliced garlic
- 8 thyme sprigs
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly gorund black pepper
- 1/4 cup grated Parmesan
- Juice of 1/2 lemon
Marinated Mushrooms with Smokey Onions
By KDHarmon
Light a grill. Put the onions in a bowl and toss with 2 tablespoons of the olive oil
- 2 large red onions, sliced 1/3 inch thick
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 2 large garlic cloves, minced
- 2 pounds cremini mushrooms, stems discarded and caps quartered
- 2 large celery ribs, thinly sliced crosswise
- 2 bay leaves
- 1/4 cup red wine vinegar
- 1/2 cup chopped basil
Turmeric-Tahini Dressing
By KDHarmon
A spicy, creamy vibrant dressing that’s equally delicious on grain bowls and hearty salads, like kale
- 1/4 cup tahini
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
Melon Relish
By KDHarmon
Toss cantaloupe, onion, parsley, mint, vinegar and oil in a bowl
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons white balsamic (or cider) vinegar
- 1 large cantaloupe
- 1 medium red onion
- 1 cup Italian parsley
- 1/2 cup fresh mint
- 1/2 teaspoon freshly ground black pepper