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Recipes
Shrimp and Basil Glass-Noodle Stir Fry
By nlhartman
From Martha Stewart Magazine
- 5 5 5 oz. glass noodles
- 2 2 2 T. reduced sodium soy sauce
- 2 2 2 T. Thai or Vietnamese fish sauce
- 2 2 2 T. fresh lime juice
- 1/4 1/4 1/4 c. safflower oil
- 1/2 1/2 3 c. thinly sliced shallots(from 3 medium)
- 3 3 1 T. thinly sliced lemongrass(from 1 stalk)
- 4 4 1 1/2-inch minced fresh ginger(from a peeled 1 1/2-inch piece)
- 1 1 1 serrano or hot red-finger chile pepper, thinly sliced into rounds(seeds removed-if less heat is desired)
- 10 10 4 oz. shiitake mushrooms, stemmed and thinly sliced(about 4 cups)
- Kosher salt and freshly ground pepper
- 1 1 1 lb. medium shrimp, peeled and deveined
- 8 8 4 oz. sugar snap peas, trimmed(about 4 cups)
- 3 3 3 large eggs, cracked into a bowl
- 1 1 1 bunch fresh basil, stems discarded, leaves sliced if large(1/2 c. packed)
Minestrone Soup-Variation for Soup Diet Basic Recipe
By nlhartman
Start with a delicious homemade vegetable soup base that will begin many delicious meals
- ALL YOU CAN EAT SOUP:
- 2 cups All-You-Can-Eat Soup Diet Basic Recipe (recipe below)
- 1/2 cup drained and rinsed canned white kidney beans (cannellini)
- 1/2 cup whole wheat fusilli or rotini, cooked as label directs
- 2 tablespoon plus 1 additional tablespoon for serving freshly grated Parmesan or Romano cheese
- 1 tablespoon fresh basil, chopped
- 1 pound carrots, sliced
- 3 medium onions, chopped
- 4 stalks celery, chopped
- 2 large cloves garlic, minced
- 2 (15-ounce) cans whole tomatoes in juice
- 1/2 small head green cabbage, chopped
- 3/4 pounds green beans, sliced
- 1 can chicken broth
- 6 cups water
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 medium zucchini, quartered lengthwise and sliced
- 2 bags baby spinach leaves
Asparagus Gratin
By nlhartman
For even cooking,buy asparagus spears between 1/4 and 1/2 inch in diameter
- 2 pounds thin asparagus
- 2 1/2 c. water
- Salt and pepper
- 2 T. unsalted butter
- 2 T. all purpose flour
- 3/4 c. grated Parmesan cheese
- 1/2 c. shredded Monterey Jack cheese
Nut Goodie Bars
By nlhartman
Melt first four ingredients together
- 12 oz. pkg. chocolate chips
- 12 oz. pkg. butterscotch chips
- 2/3 c. peanut butter
- 1 c. butter
- 1 lb. Spanish peanuts
- 1/2 bag miniature marshmallows
Peaches and Cream Float
By nlhartman
Easy, freezy and a little bit boozy from Coastal Living Magazine
- 2-3 2-3 2-3 scoops peach ice cream
- 2 2 2 T. white rum
- 6 6 6 oz. ginger ale
- Peach slices
Marinated Beef Tenderloin
By nlhartman
Be sure to let the meat rest 45 minutes or it will be underdone
- 1 beef tenderloin (3 pounds; preferably center-cut), silver skin trimmed
- 1/4 cup Worcestershire sauce
- Juice of 1 lemon
- 2 tablespoons finely chopped garlic
- 2 teaspoons coarse salt
- 2 teaspoons coarsely ground pepper
- 1 teaspoon safflower oil
- 1/2 stick unsalted butter, softened, divided
SLOWCOOKER TEXAS STYLE BEEF BRISKET
By nlhartman
In a large resealable plastic bag, combine the Worcestershire sauce, chili powder, bay leaves, garlic, celery salt,...
- BARBECUE SAUCE:
- 3 Tbsp. Worcestershire sauce
- 1 Tbsp. chili powder
- 2 bay leaves
- 2 garlic cloves, minced
- 1 tsp. celery salt
- 1 tsp. pepper
- 1 tsp. Liquid Smoke, optional
- 1 fresh beef brisket (6 lbs.)
- 1/2 cup beef broth
- 1 medium onion, chopped
- 2 Tbsp. canola or cooking oil
- 2 garlic cloves, minced
- 1 cup ketchup
- 1/2 cup molasses
- 1/4 cup cider vinegar
- 2 tsp. chili powder
- 1/2 tsp. ground mustard
CANTONESE CHOW MEIN
By nlhartman
Brown meat in oil. Push meat aside, add garlic, onion, pepper, saute until onion is soft
- 1 tbsp. oil
- 2 c. lean pork, cut into strips or leftover roast
- 1 clove garlic, minced
- 1 c. chopped onion
- 1/2 c. green pepper strips
- 1/4 c. corn starch
- 1 tsp. salt
- 1 tbsp. soy sauce
- 1 can chicken broth
- 1 can chow mein vegetables, drained
Swanson's Hearty Beef Barley Soup
By nlhartman
Great flavor!
- 1 lb. boneless beef sirloin or top round steak, cut into cubes
- 2 c. sliced mushrooms
- 1/4 t. garlic powder
- 32 oz. Swanson Beef Broth (3 1/2 cups)
- 2 medium carrots, sliced
- 1/4 t. dried thyme leaves, crushed
- Generous dash of pepper
- 1/2 c. quick cooking barley
Minestrone Verde
By nlhartman
From Domenica Marchetti
- Serves 6 to 8.
- 3 tbsp. extra-virgin olive oil, plus more for garnish
- 1 oz. pancetta, diced, optional
- 2 medium leeks, white and light green parts, thoroughly washed, halved lengthwise, and sliced thinly, crosswise (about 2 c.)
- 2 small zucchini, quartered lengthwise and then cut crosswise into small wedge-shaped pieces
- 1/4 tsp. sea salt
- Freshly ground black pepper
- 6 to 7 c. vegetable or chicken broth
- 2 c. tubettini, ditalini or other small soup pasta
- 2 c. fresh or frozen peas, thawed if frozen
- 4 handfuls (about 4 oz.) fresh baby spinach leaves
- 1/2 c. freshly grated Parmigiano-Reggiano cheese, optional
- 3 to 4 tbsp. fresh basil pesto, see recipe