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Recipes
Mexican Two Bean Chili
By nlhartman
This chili, made with preapred salsa and a few pantry ingredients, comes together in no time so you can relax befor
- 2 cans chicken broth
- 1 jar (16 ounces) thick and chunky mild salsa
- 1 8 oz, can tomato sauce
- 1 medium zucchini, coarsely chopped
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 8 3/4 oz. can whole kernel corn, drained
- 3 cups shredded cooked chicken
- 1 garlic clove, pressed
- 1 1/2 - 2 tbsp chili powder
- 1 tsp ground cumin
- Optional toppings such as shredded cheese, sour cream, crushed corn chips or tortilla chips, sliced green onions or fresh cilantro leaves
Wild Mushroom Beef Brisket
By nlhartman
From Good Housekeeping Magazine
- 1 oz. dried porcini mushrooms
- 3/4 c. boiling water
- 7 T. vegetable oil
- 1 4 lb. beef brisket, trimmed
- 2 med onions, finely chopped
- 3 T. balsamic vinegar
- 3 T flour
- 2 c. beef broth
- 8 sprigs fresh thyme, tied together
- 1 1/2 lb. mixed wild mushrooms, sliced
- 2 T. chopped fresh flat-leaf parsley
Variation Chili Dip
By nlhartman
This recipe is from Ruth Caris--great dip for our after game gatherings in the fall or anytime!
- 8 oz. cream cheese
- 10 1/2 oz. can chili without beans
- 1/3 bottle taco sauce
- 1/2 c. diced onion
- 1 small can of sliced black olives, drained
- 1 c. shredded cheddar
Shrimp Marinade for Grilling
By nlhartman
Put marinade in bag with shrimp-toss Refrigerate 2-4 hours Brush shrimp with oil during grilling
- At least 2 lb. medium to large shrimp
- 1/4 c. olive oil
- 1/4 c. white wine
- 1 T. minced onion
- 1/2 t. rosemary
- 1/4 t. black pepper
Chicken Rice Casserole
By nlhartman
Cook onion in the butter til tender
- 1/2 c. chopped onion
- 1 T. butter
- 1 can chicken broth
- 1/2-1 lb. leftover chicken or turkey
- 1 c. shredded Velveeta cheese
- 1/2 c. uncooked rice
Lemony Shrimp and Spinach Fettuccine
By nlhartman
Dishes with "primavera" in their names have nothing on this lovely springtime pasta
- Kosher salt
- 6 ounces dried fettuccine
- 2 teaspoons olive oil
- 1 medium tomato
- 3/4 cup loosely packed, jarred artichoke hearts (optional)
- 3 or 4 scallions
- 1 lemon
- 1 medium clove garlic
- 1 pound peeled and deveined extra-large or jumbo raw shrimp (about 24 total)
- 1/2 cup dry white wine (may substitute chicken broth)
- 3/4 cup nonfat half-and-half
- 1 tablespoon cornstarch
- 3 cups baby spinach
- 1/4 cup freshly grated Parmigiano-Reggiano cheese (optional)
Lentil Soup with Cauliflower and Cheese
By nlhartman
From Martha Stewart Living, November 2013
- 2 tablespoons extra-virgin olive oil
- 1 small onion, finely chopped (about 1 cup)
- 1 stalk celery, finely chopped (about 1/2 cup)
- 1 medium carrot, finely chopped (about 1/2 cup)
- 3 sprigs thyme, plus more for garnish
- Coarse salt and freshly ground pepper
- 1 cup brown lentils, rinsed and drained
- 4 cups chicken broth
- 1/2 head cauliflower, cored, trimmed, and cut into small florets (about 3 cups)
- 3 ounces Gruyere and/or Parmesan cheese, shredded (1 cup)
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Raspberry Lettuce Salad
By nlhartman
Toss all ingredients together
- Dressing:
- Spring mix lettuce
- 1 pkg. raspberries (reserve 1/4 c.)*
- 1 can mandarin oranges
- 2 stalks chopped celery
- 1 pkg. slivered almonds, toasted
- 1/2 c. craisins
- 1 c. feta cheese-crumbled
- Mash 1/4 c. raspberries
- Add 1/4 c. orange juice
- Add 1/2 baslamic salad dressing (suggested fat free Maple Farm brand)
- You can substitute strawberries and/or add green pepper also.
Classic Pad Thai
By nlhartman
In a small saucepan over medium heat, combine the garlic, chiles, palm sugar, tamarind paste and fish sauce and hea...
- 1 tsp. minced garlic
- 2 Thai chiles, very thinly sliced
- 4 1/2 oz. (140 g) palm sugar or 2/3 cup (5 oz./155 g) firmly packed brown sugar
- 1/2 cup (4 oz./125 g) tamarind paste
- 6 Tbs. Asian fish sauce
- 1 1/2 tsp. fresh lime juice
- 1 package (7 oz./220 g) pad Thai noodles
- 2 Tbs. canola oil
- 1 lb. (500 g) large shrimp, peeled and deveined
- Pinch of red pepper flakes
- 3 eggs
- 5 oz. (155 g) extra-firm tofu, julienned
- 2 carrots, peeled and julienned
- 4 oz. (125 g) bean sprouts
- 2 green onions, white and light green portions, sliced
- Cilantro leaves, chopped roasted peanuts and lime wedges for serving
Mozzarella Spaghetti Pie
By nlhartman
This recipe is from an old St
- 8 oz. spaghetti noodles
- 2 T. melted butter
- 1/3 c. Parmesan cheese
- 1/2 t. salt
- 1/4 t. pepper
- 1 egg, beaten
- 2 lb. hamburger
- Onion, to taste
- 26 oz. can spaghetti sauce
- 1 t. sugar
- 1/2 t. oregano
- 1/2 t. garlic salt
- 1 c. cottage cheese
- 8 oz. shredded mozzarella cheese