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Recipes
Chickpea Salad with Lemon, Parmesan, and Fresh Herbs
By nlhartman
The beauty of this basic recipe is that it can be tweaked in numerous ways
- 1 15- to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh Italian parsley
- 2 tablespoons fresh lemon juice
- 4 teaspoons extra-virgin olive oil
- 1 small garlic clove, pressed
- 1/3 cup (packed) freshly grated Parmesan cheese
- Coarse kosher salt
Steak Burrito Bowls
By nlhartman
Ivy Stark created this recipe
- 1/2 c. uncooked brown rice
- 4 oz. flank steak
- 1/2 t. kosher salt
- 1/4 t. black pepper
- 1 c. canned black beans, drained and rinsed
- 1/2 c. tomato salsa
- 1/2 avocado, peeled and chopped
- 1 T. pomegranate seeds
- 1 orange, sectioned
- 1 c. loosely packed baby arugula
- 1 radish, thinly sliced
- 1/2 oz. thinly sliced peeled jicama
- 2 t. olive oil
- 1 t. red wine vinegar
- Lime wedges
Instant Pot French Onion Soup
By nlhartman
From You Tube Pressure Luck--Great Fast Food Cookbook-Bob Warden
- 4 large onions, some red, some yellow
- 3 T. butter
- 1 T. vegetable oil
- 2 t. light brown sugar
- 4 c. beef broth (can be pre-made or use Better Than Bouillon Beef base- 4t. to make 4 cups)
- 1 c. red wine--either cooking wine or Pinot Noir
- 1 bay leaf
- 1 t. thyme
- 1/4 t. garlic powder
- 1 t. salt
- 1 t. pepper
Salmon With Honey-Citrus Glaze
By nlhartman
Grease a 9x13x2-inch baking pan
- 4 salmon fillets, about 6 ounces each, skin on
- 4 tablespoons honey
- 3 tablespoons fresh lime juice
- 2 tablespoons orange juice
- Sea salt and freshly ground black pepper
Apple Oat Crisp
By nlhartman
Topping: Preheat oven to 375 degrees
- 1 cup old-fashioned rolled oats
- 1/4 cup light-brown sugar
- 1/8 teaspoon coarse salt
- 1/2 stick unsalted butter, melted
- 2 pounds sweet apples (about 5), such as Braeburn, McIntosh, or Gala, peeled, cored, and cut into 1/2-inch slices
- 1/4 cup light-brown sugar
- 1/4 cup dried cherries
- 1/4 teaspoon ground cinnamon
Crab Delights Fettuccini
By nlhartman
Cook fettuccini according to pkg
- 6 oz. fettuccini
- 1/4 c. butter
- 2 cloves garlic, finely chopped
- 1 c. half and half
- 1 8 oz. pkg. Crab Delights flakes
- 1/2 c. Parmesan cheese
- 1/8 t. pepper
Slow Roast Pork Roast
By nlhartman
From Kristin Rowell
- In a large bowl mix:
- 3 lb pork shoulder roast
- 4 garlic cloves (cut into slices)
- 1/2 Tablespoon Salt
- 1 tsp Black pepper
- 1/2 tsp Chili powder
- 1/2 tsp Cumin
- 1/2 tsp Paprika
- 1/2 tsp Crushed red pepper flakes(Optional)
Ranch Potato Salad
By nlhartman
Mix potatoes with celery and onion Combine 1 packet salad dressing mix with mayonnaise and water Add potatoes and...
- 8 medium russet potatoes-boiled, peeled and cubed
- 1 c. sliced celery
- 1/2 chopped red onions
- 1 packet Hidden Valley Milk Recipe Original Ranch Salad Dressing mix
- 1/2 c. mayonnaise
- 1/4 cup water
Seafood Pasta
By nlhartman
In a skillet, combine oil, onion, bell pepper and garlic
- 1 8 oz. Louis Kemp Scallop Delights
- 1 medium onion, chopped
- 1 small bell pepper, chopped
- 1 clove garlic, minced
- 1 t. dried oregano
- 2 T. olive oil
- 2 16 oz. cans diced tomatoes
- Salt and pepper to taste
- 1 lb. angel hair pasta
Four Step Potato Latkes
By nlhartman
A Hanukkah classic, crisp and lacy potato pancakes are a welcome dish all year
- 2 eggs, lightly beaten
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 1/2 pounds russet potatoes (You may use 1# bag of frozen shredded potatoes.)
- 2 tablespoons vegetable oil
- Creme fraiche or sour cream (optional)
- Snipped fresh dillweed (optional)
- Applesauce (optional)