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Recipes
Farro with Wild Mushrooms and Herbs
By KDHarmon
Cook farro in boiling salted water until tender, about 20 minutes
- 2 cup ssemi-pearled farro
- Kosher salt
- 2 tablespoons(or more) olive oil
- 4 cups(about 8 ounces) assorted fresh mushrooms (such as chanterelle, porcini, lobster, maitake, and crimini), cut into 1-inch pieces
- Freshly ground black pepper
- 1 cup low-sodium chicken broth
- 1/4 cup(1/2 stick) unsalted butter, cut into 1/2-inch cubes
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh thyme
- Semi-pearled farro is available at Italian markets and natural foods and specialty foods stores.
Ricotta Pancakes
By KDHarmon
Heat a nonstick griddle to medium-high heat
- 4 farm fresh large eggs, separated
- 1 1/2 cups ricotta cheese
- 1 tablespoons sugar
- 1/2 lemon, zested
- 1/2 cup all purpose flour
- Pinch Kosher salt
- Butter, for griddle
Red Curry Peanut Sauce
By KDHarmon
Heat oil in saucepan over medium heat
- 2 tablespoons vegetable oil
- 1/3 cup minced green onions (about 3)
- 1 tablespoon minced peeled fresh ginger
- 2 garlic cloves, minced
- 2 tablespoons Thai red curry paste
- 3/4 cup smooth peanut butter
- 1 cup canned unsweetened coconut milk
- 1/2 cup (or more) low-salt chicken broth
- 1 tablespoon sugar
- 1 tablespoon soy sauce
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 tablespoons fresh lime juice
- 1/2 cup chopped fresh cilantro
Green Charmoula
By KDHarmon
Pulse first 6 ingredients in a blender or food processor until a coarse purée forms
- 1 jalapeño, stemmed, seeded
- 1 cup extra-virgin olive oil
- 1/2 cup flat-leaf parsley leaves
- 1/2 cup (loosely packed) fresh cilantro leaves
- 1/2 cup (loosely packed) fresh mint leaves
- 1/2 teaspoon chopped peeled ginger
- Kosher salt and freshly ground black pepper
Parsnip Noodle Carbonara
By KDHarmon
http://www.bodyharmonik.com/parsnip-noodles-carbonara-paleo-gluten-free/
- 1 large parsnip (spiralized)
- 2 egg yolks
- 3/4 cup diced pancetta
- 1 garlic clove (peeled)
- 1 tbsp dried parsley or other herbs (optional)
- salt & black pepper to taste
- 1/4 cup grated Parmesan / Pecorino Romano cheese (skip if paleo)
- 2 tbsp extra virgin olive oil
Moroccan-Spiced Pastitsio with Lamb and Feta
By KDHarmon
•Heat oil in large skillet over medium-high heat
- 2 tablespoons olive oil
- 1 1/4 cups chopped red onion
- 2 large garlic cloves, chopped
- 1 pound ground lamb
- 1 28-ounce can diced tomatoes in juice
- 2 tablespoons dried mint
- 1 1/2 tablespoons ras-el-hanout
- 1 tablespoon tomato paste
- 3 teaspoons ground cumin, divided
- 1 teaspoon ground cinnamon
- 3 cups whole milk, divided
- 8 tablespoons (1 stick) unsalted butter, divided
- 6 tablespoons all purpose flour
- 3 large eggs, separated
- 6 ounces feta cheese, crumbled
- 1 pound penne rigate
- 1/2 cup freshly grated Parmesan cheese, divided
Spicy Asian Grilled Shrimp
By KDHarmon
Combine marinade ingredients, stir to combine
- Marinade:
- 3 pounds shrimp
- 2 garlic cloves, minced
- 1-1/2 Tbl rice vinegar
- 1/2 tsp Chinese five-spice powder
- 1 tsp ginger guice (grate ginger and squeeze out juice)
- 4 tsp Tobasco sauce
- 4 tsp oyster sauce
- 4 tsp sesame oil
Sweet Potato Casserole
By KDHarmon
1.Either line your slow cooker with a disposable liner or spray generously with nonstick spray
- Topping:
- ◦2 (29 ounces each) canned sweet potatoes
- ◦1/4 cup butter, softened
- ◦2 tablespoons white sugar
- ◦Pinch of salt
- ◦2 and 1/2 tablespoons brown sugar
- ◦1 tablespoon orange juice
- ◦2 large eggs
- ◦1-2 teaspoons vanilla extract
- ◦1/2 cup milk, I used whole
- ◦3/4 cup pecan chips
- ◦2/3 cup brown sugar, lightly packed
- ◦1/4 cup white flour
- ◦1 teaspoon vanilla extract
- ◦1/4 cup butter, melted
Carrot Cake
By KDHarmon
Preheat oven to 350 degrees F
- Cake:
- Unsalted butter, for the pan
- 12 ounces, approximately 2 1/2 cups, all-purpose flour, plus extra for pan
- 12 ounces grated carrots, medium grate, approximately 6 medium
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 1/2 teaspoon salt
- 10 ounces sugar, approximately 1 1/3 cups
- 2 ounces dark brown sugar, approximately 1/4 cup firmly packed
- 3 large eggs
- 6 ounces plain yogurt
- 6 ounces vegetable oil
- Cream Cheese Frosting:
- 8 ounces cream cheese
- 2 ounces unsalted butter, room temperature
- 1 teaspoon vanilla extract
- 9 ounces powdered sugar, sifted, approximately 2 cups
Tortellini Gratinata with Mushrooms and Parsnip Bechamel
By KDHarmon
•Cook parsnips in medium saucepan of boiling salted water until very tender, about 20 minutes
- 12 ounces parsnips (about 2 large), peeled, cut into 1/2-inch-thick rounds
- 2 1/2 cups whole milk, divided
- 1 cup freshly grated Parmesan cheese, divided
- Large pinch of freshly grated nutmeg
- 4 1/2 tablespoons butter, divided
- 1 1/4 pounds baby portobello mushrooms (portobellini), thinly sliced
- 2 large garlic cloves, finely chopped
- 2 teaspoons minced fresh rosemary
- 3 8- to 9-ounce packages cheese-filled tortellini or tortelloni
- 6 ounces imported creamy Gorgonzola dolce cheese, cut into small pieces (about 1 1/2 cups)