Harrington Cookbook

3 to 3.5 lbs cut-up chicken salt and pepper 1/4 tsp ground ginger 1 clove garlic 2-3 cups chicken broth 1 (8.5 oz) can pineapple chunks 1 cup peanut butter 1 (4 oz) can water chestnuts (drained and sliced) 4 green onions 1/4 cup cornstarch 1/4 cup soy sauce 1 tbs vinegar 1-2 tsp red pepper flakes 2 tsp green chile powder Sprinkle chicken with salt and pepper then place in crockpot Combine ginger, garlic, broth, syrup from pineapple, and peanut butter Arrange pineapple and water chestnuts over chicken Pour ginger/peanut butter sauce on top of everything Cover and cook on low for 3 to 4 hours or until chicken is tender When finished, add green onions Dissolve corn starch in soy sauce and vinegar Stir into pot Cover and cook on high for 10 to 15 minutes or until slightly thickened Serve with jasmine rice

1 T oil 2 medium onions, chopped 2 cloves garlic, finely chopped 2 T chopped fresh cilantro or 1/2 t ground coriander 2 T lime juice 1 t ground cumin 1/2 t dried oregano leaves 1/4 t red pepper sauce 1/4 t salt 11 oz can whole kernel corn 1 can great northern beans, drained 1 can butter beans, drained 2 c. chopped cooked chicken breast Heat oil in 4 quart dutch oven over medium heat. Cook onions and garlic in oil, stirring occasionally, until onions are tender. Stir in remaining ingredients, except chicken. Heat to boiling, reduce heat. Simmer uncovered 30 minutes. Stir in chicken, simmer until hot.

8 ounces wagon wheels pasta (cooked with 1/2 tsp red pepper) 8 ounces tricolor spiral pasta (cooked with 1/2 tsp red pepper) 2 medium red sweet pepper, cut into thin strips 2 medium yellow squash halved lengthwise and sliced 2 medium zucchini halved lengthwise and sliced 2 10 oz packages frozen peas, thawed 2 6 oz can pitted olives, drained 8 ounces smoked cheddar cheese, cubed 2 cups unlanched whole almonds, toasted 1 cup sliced green onion 2 cups cubed cooked chicken 1 16 oz bottle of Italian salad dressing 4 Tbs snipped fresh tarragon, oregano, basil, or dill Combine all ingredients in a large bowl. Add dressing. Toss gently to mix.  12 servings. 

1 20 oz. package peeled and diced butternut squash or a 1-1/2 lb. butternut squash peeled and diced 1 cup organic quinoa 2 cups water 1 tsp. salt 2 Tbsp. olive oil, divided 4 cloves garlic, minced 2 Tbsp. shallots 1/2 cup egg substitute, such as Egg Beaters 1 cup shredded Gruyere cheese 1 slice Italian bread salt and pepper to taste Preheat oven to 400. Spray a 2-quart baking or gratin dish with nonstick cooking spray. If using pre-cut butternut squash, pierce the package a few times with a fork and microwave on high for 3-5 minutes until squash is soft and tender. If using a whole squash, peel and cube it, then put in a ziploc plastic bag and seal. Then pierce a few times with a fork and microwave as directed above. Wash the quinoa in a fine sieve thoroughly (about 5 minutes) until water runs clear. This is very important, as quinoa has a bitter protective coating that can linger even after processing. Transfer squash and quinoa to a large (2 or 3-qu...

Semolina Pasta Feta Cheese Artichoke Hearts Roma Tomatoes Black Olives Green Onions Dressing:  Canola Oil, Olive Oil, Red Wine Vinegar, Dijon Mustard, Lemon Juice

Ingredients 1 cup soy sauce 2 cups water 5 cloves garlic 1/2 tsp. ginger powder 1/2 tsp. pepper 4-5 Tbsp. white sugar 6 large chicken breasts Directions 1. Marinate for 2 hours. 2. Very slowly bring to a boil, then stop heat for 1 hour. 3. Take off heat and grill on high - 2 mins per side.

Ingredients 2 lbs. beef chunks in 1-1/2" cubes 3 Tbsp. salad oil 1/4 cup flour 2 cups beef broth 1 cup red wine 1 16-oz can whole tomatoes, crushed 2 garlic cloves, crushed salt to taste thyme to taste pepper to taste 1 bay leaf 2 onions, chopped 1 cup carrots 3 cups peeled rutabaga 3 medium Potatoes 2 stalks Celery 1 small bag green beans, or 3/4 lbs. fresh Directions 1. Brown meat in large pot. Remove all but 2 Tbsp. drippings. 2. Return meat to pot and sprinkle with flour. Over med. heat, toss beef to coat on all sides. 3. Stir in broth, scraping bottom of pan. 4. Add wine, tomatoes, garlic, salt, thyme, pepper, and bay leaf. 5. Reduce heat to low, and cover. Simmer 2 hrs., stirring occasionally. 6. Add chosen vegetables and cook until tender, add last the vegetables that take very little time to cook. [crock pot instructions: 1 cup broth, 1/2 cup wine. Brown as usual, add flour, broth and scrape; then transfer to crockpot...

Ingredients 2 tsp. ginger, grated 1 bunch asparagus, 5 cm pieces 1 red pepper, strips 1 bunch green onions, 3 cm pieces 1 Tbsp. oil 3 chicken breasts, strips 1 cup blanched and toasted almonds 1/2 -3/4 cup snow peas >3 tsp soy sauce >2 tsp sweet chili sauce Directions 1. Heat oil in frying pan and lightly fry red pepper and asparagus for 2 mins. Remove from pan and set aside. 2. Add grated ginger and stir-fry chicken in batches. 3. Place all chicken and pepper and asparagus in pan. 4. Add snow peas and green onions, then toasted almonds. 5. Combine ingredients. Over this pour soy sauce and chili sauce. 6. Serve with baked rice.

Ingredients 1 16-oz package Lasagna 1 qt. Spaghetti Sauce 1 32-oz can diced tomatoes 1 lb. ground beef 1 package mushroom 1 medium zucchini 1 cup water 1 15-oz Ricotta 1 egg, beaten 8-oz shredded Mozzarella 1/3 cup water 1/4 cup parmesan 1 Tbsp. parsley salt to taste pepper to taste 1/2 cup parmesan Directions 1. Brown beef, drain fat, add spaghetti sauce, water & boil. 2. In a large bowl mix: Ricotta, egg, mozzarella, water, 1/4 cup parmesan, parsley, diced tomatoes, chopped mushrooms, chopped zucchinis, (any other vegetables you want), salt, and pepper. 3. Use uncooked lasagna, but rinse in hot water before layering in a 9x13" pan. Layer as follows: 1-2/3 cup hot spaghetti sauce, lasagna, 1/2 of the cheese mix; then repeat. Top off with 1/2 cup parmesan. Bake for 40 mins, covered in a 375F oven. Bake an additional 15 mins, uncovered. Let stand 10 mins before serving.

Ingredients 3-6 slices bacon 2 lbs shrimp, cleaned and halved 1-1/2 cup grits 6 cups water and/or milk 1 small onion, very finely chopped 1/8 cup olive oil 2 cloves garlic 1/4 cup fresh lemon juice dash of Picapeppa 1 can tomatoes (optional) Directions 1. Fry bacon till crisp/tender. Remove and drain off most of the fat. 2. Add olive oil. 3. Lightly toss the shrimp in flour, then sauté; when the shrimp are almost done, add: garlic, lemon juice, picapeppa. 4. Meanwhile, prepare grits until silky (about 10 mins, add onion to grit water, or in with sautéed shrimp)

Pasta Ingredients : 3/4 pound fusilli pasta 3/4 pound bow tie pasta 1/4 cup good olive oil 1 1/2 cups pesto (packaged or see recipe below) 1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1 1/4 cups good mayonnaise 1/2 cup freshly grated Parmesan 1 1/2 cups frozen peas, defrosted 1/3 cup pignoli (pine nuts) 3/4 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Directions 1. Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. Drain and toss into a bowl with the olive oil. Cool to room temperature. 2. In the bowl of a food processor fitted with a steel blade, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature. Pesto...

Ingredients (pasta): 1/2 pound fusilli (spirals) pasta Kosher salt Olive oil 1 pound ripe tomatoes, medium-diced 3/4 cup good black olives, such as Kalamata, pitted and diced 1 pound fresh mozzarella, medium-diced 6 sun-dried tomatoes in oil, drained and chopped Ingredients (dressing): 5 sun-dried tomatoes in oil, drained 2 tablespoons red wine vinegar 6 tablespoons good olive oil 1 garlic clove, diced 1 teaspoon capers, drained 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan 1 cup packed basil leaves, julienned Directions: 1. Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. 2.  Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. 3. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes. 4. For the dressing, combine the sun-dried tomatoes,...

Ingredients: 4 Tbsp. unsalted butter 3/4 Cup chopped shallots 3 Cups chicken stock 1/2 tsp. kosher salt 1/2 tsp. black pepper 1 1/2 Cups couscous 1/2 Cup toasted pine nuts 1/4 Cup dried currants 2 Tbsp. chopped fresh flat-leaf parsley Directions: 1. Melt the butter in a large saucepan. 2. Add shallots and cook for 3 minutes over med-low heat.  3. Add chicken stock, pepper and salt and bring to boil.  4. Turn off heat, stir in couscous, cover the pan and set aside for 10 minutes. 5. Add the pine nuts, currants and parsley and fluff with a fork to combine.  Notes: Serve hot or warm.  Re-heats nicely too.  The best thing about this recipe is that you can omit the butter, shallots and parsley, and change the pine nuts to pecans, and the currants to dried cranberries, and it is still delicious!  (serves 4-6)

Ingredients: 1 pint cherry tomatoes, halved (about 2 cups) 2 Tbsp. olive oil (more for drizzling) 1/2 tsp. Kosher salt 1/4 tsp. freshly ground black pepper (to taste) 10 sprigs fresh thyme 1 lb pasta (good with rigatoni or penne), cooked 1-1/2 cups fresh ricotta zest of 1 lemon Directions: 1. Preheat oven to 425F, arrange tomatoes in a single layer on a baking sheet. 2. Drizzle with 2 Tbsp. olive oil, season with salt and 1/4 tsp pepper. Scatter thyme on top. 3. Place in oven and bake until tomatoes are soft, about 15-20 mins. Then set aside to5F, arrange tomatoes in a single layer on a baking sheet. 2. Drizzle with 2 Tbsp. olive oil, season with salt and 1/4 tsp pepper. Scatter thyme on top. 3. Place in oven and bake until tomatoes are soft, about 15-20 mins. Then set aside to cool. 4. Divide cooled pasta into 6 bowls. Spoon some ricotta over each. 5. Top with some tomatoes and thyme springs. Drizzle with olive oil and sprinkle with lemon zest and pe...

Total ingredients: 3 Tbsp vegetable oil + ½ cup for tortillas 1 ¾ cup finely chopped onion; split to 1 ½ & ¼ 1 28-ounce can green enchilada sauce 1 can tomatoes (or 5 plum tomatoes, finely chopped)  1 can chopped green chili (or equiv fresh green chili, chopped) 1 cup chopped fresh cilantro; split to two ½ cup servings 3 cups coarsely shredded cooked turkey 2 cups grated Monterrey Jack cheese; split to 1 ½ & ½ cups ¾ cup sour cream dozen 5-6” corn tortillas Sauce ingredients: 3 Tbsp vegetable oil 1 ½ cup finely chopped onion 1 28-ounce can green enchilada sauce 1 can tomatoes (or 5 plum tomatoes, finely chopped)  1 can chopped green chili (or equiv fresh green chili, chopped) ½ cup chopped fresh cilantro Sauce Instructions: 1. Heat 3 tablespoons oil in large saucepan over medium heat. 2. Add 1 ½ cup onions (reserving ¼ cup from the 1 ¾ prepared) and sauté until tender, about 5 minutes. Add enchilada sauce, tomatoes and gre...

Ingredients : Assortment of fresh vegetables, paying attention to variety and color, such as: carrots onions snap peas cauliflower broccoli bok choy red pepper green, yellow pepper zucchini squash asparagus mushrooms garlic fresh grated ginger Whole Foods Ginger Sesame Seed Spices or sesame seeds Three Sister's sauce or some type of soy sauce/ marinade chicken, or beef, or shrimp, or tofu Directions 1. Chop into large bite-sized pieces, sauté in reverse order of density (the vegetables which take the longest to cook should go in first.)

Chicken Souvlaki Ingredients: 3 Tbsp. lemon juice 1/2 tsp. dried oregano 2 tsp. olive oil 1/2 tsp. salt 4 cloves mashed garlic 1/2 lb. chicken breasts, cubed Chicken Souvalki Directions: 1. Marinade in plastic bag for 30 mins- 1 hour. 2. Thread onto skewers and barbeque Serves 2-3; change proportions to increase Tzatziki Sauce Ingredients: 1 Tbsp. lemon juice 1/2 tsp. salt 1 garlic clove 1/2 cup cucumber; peeled, seeded, shredded chopped mint leaves Tzatziki Sauce Directions: 1. Combine ingredients. Traditionally served with Greek Salad and warm bread flour tortilla.

8 oz (1/2 pkg) lasagna 1 container (15 oz) ricotta cheese 2 cups shredded fresh spinach leaves 2 eggs, lightly beaten 1-1/2 tsp garlic powder Salt and pepper to taste 1 jar (26 oz) spaghetti sauce 2 cups (8 oz) shredded mozzarella cheese Preheat oven to 400. Cook and drain pasta according to package directions. In bowl combine ricotta, spinach, eggs, garlic powder, and salt and pepper to taste. Spread 1/2 cup spaghetti sauce in 13 X 9-inch baking dish. Layer with 3 lasagna pieces, half the ricotta, 1/2 cup mozzarella and 1/2 cup sauce. Repeat layers once. Top with remaining lasagna, sauce and mozzarella. Bake (uncovered) in oven for 35 to 40 minutes. Serves 6.

INGREDIENTS: 2 tablespoons olive or vegetable oil 1 garlic clove, minced 1 eggplant, peeled & cut into 1/4 inch slices 1 tablespoon minced fresh basil 1 tablespoon grated Parmesan cheese 1 medium tomato, thinly sliced 1/2 cup shredded mozzarella cheese DIRECTIONS: 1. Combine oil and garlic; brush over both sides of eggplant slices. Place on a greased baking sheet. Bake at 425 degrees F for 15 minutes; turn. Bake 5 minutes longer or until golden brown. Cool on a wire rack. 2. Place half of the eggplant in a greased 1-qt. baking dish. Sprinkle with half of the basil and Parmesan cheese. Arrange tomato slices over top; sprinkle with remaining basil and Parmesan. Layer with half of the mozzarella cheese and the remaining eggplant; top with remaining mozzarella. Cover and bake at 350 degrees F for 20 minutes. Uncover; bake 5 minutes longer or until the cheese is melted.

1/4 c. butter 1 10oz package frozen chopped broccoli, thawed and drained 1 T finely chopped onion 1 garlic clove, minced 2 T flour 1 tsp salt 3/4 c. milk 1 c. sour cream 1 c. chopped, cooked chicken breast 1 hard-boiled egg grated cheese Melt butter in a large skillet Add broccoli, onion, and garlic - saute until broccoli is crisp tender (~ 3 minutes) Remove from heat and blend in flour and salt. Stir in milk Bring to boil over med-high heat and continue boiling, stirring constantly for 1 minute. Reduce heat to low. Add sour cream, chicken, and egg. Heat through, do not boil Spoon into warm popover or over corn bread, biscuits, toast, or brown rice. Sprinkle with cheese and serve.