Harrington Cookbook

Large can baked beans 1/3-ish cup brown sugar  1-2 Tbsp dried onion 1-ishTbsp mustard 1/4-ish cup BBQ sauce Top w/ bacon and bake at 350 until bacon crisp, or until beans bubbling and crusting at edges, and then broil until bacon crisp.

Ingredients : 2 tablespoons olive oil 2 pounds green beans, rinsed and ends trimmed 1/3 cup minced garlic 1/4 cup dry white wine 1/4 cup lime juice ½ - ¾ cup cashews or walnuts in pieces Salt and fresh-ground pepper 2/3 cup shredded Manchego cheese 12 ounces chanterelle, oyster, or common mushrooms 3 tablespoons butter Directions : 1. Trim and discard tough or discolored stem ends from mushrooms and any bruised spots or blemishes. Cut mushrooms into bite-size pieces or quarter lengthwise. 2. In a 10- to 12-inch frying pan over high heat, melt 2 tablespoons butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are browned, 6 to 10 minutes. Add garlic for last 2 minutes until just fragrant. 3. In a 5- to 6-quart pan over high heat, bring 2 1/2 to 3 quarts water to a boil. Trim off stem ends from beans, and remove any strings. Add beans to water and cook until barely tender to bite, 5 to 8 minutes. Drain. Return drained beans to pan...

3 minced garlic cloves 1 tsp. olive oil Vegetable cooking spray 3 1/2 lbs of new potatoes, cut into 1-inch pieces (no need to peel the potatoes for this dish) 3/4 cup or 3 oz. of shredded smoked Gouda cheese, divided 1 cup fat-free half and half 2-3 chipotle peppers in adobo sauce, minced 1/2 cup light margarine 1/2 package, or 8 oz. fat-free cream cheese, softened 1/4 tsp. salt Spray a 9x13 inch glass dish with vegetable spray. Cook potatoes in a pot of boiling water until tender. Drain. While the potatoes are boiling, sauté the minced garlic in olive oil for about 3 minutes, or until tender. Be careful not to burn the garlic. Set garlic aside. Mash the potatoes in a large bowl. Stir in garlic, 1/4 cup of Gouda cheese, half and half, and remaining 4 ingredients until blended. Spoon the potato mixture into the prepared pan evenly. Top with remaining 1/2 cup of shredded Gouda Cheese. Bake at 350 degrees for about 30 minutes or until thoroughly heat...

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...

20 oz container, peeled and cubed butternut squash or 1-1/2 lbs. butternut squash, peeled, seeded and cubed 1 large onion, peeled and diced 1 Tbsp. olive oil salt and pepper, to taste 3 Tbsp. red wine vinegar 3 Tbsp. maple syrup 1 Granny Smith apple, peeled and cubed 1/4 cup chopped walnuts 1/4 cup dried cranberries, such as Craisins Preheat oven to 350 degrees. Toss squash, onion and olive oil together in a large roasting pan. Season with salt and pepper. Roast for 45 minutes or until browned and tender. Whisk together red wine vinegar and maple syrup. Pour over squash. Roast another 5-10 minutes. Remove squash from oven. Toss with apples, walnuts and cranberries. Serves 6.

Ingredients : For the Cauliflower : 1 head of cauliflower 2 Tbsp canola oil Freshly ground black pepper For the Black-Eyed Peas:  1 can black-eyed peas, drained and rinsed 1 Tbsp minced white onion 4 oz. jar chopped pimentos 1 Tbsp minced fresh parsley 2 Tbsp canola oil 3 Tbsp seasoned rice wine vinegar 1/2 tsp Dijon mustard 1/4 tsp black pepper Directions : For the cauliflower: Take the head of cauliflower and break into large chunk flowerets, or quarter the head. Slice the cauliflower into slices. Rub 1 Tbsp of canola oil over a half sheet pan. Lay out the sliced cauliflower in a single layer and drizzle remaining 1 Tbsp of oil over the top. Using a pepper grinder, twist several grinds over the top. Bake in a preheated 400 degree oven for 30 minutes. Let the cauliflower cool completely before adding to the salad. For the Black-eyed Peas: Place the drained and rinsed black-eyed peas in a large mixing bowl. Add in the onion, pimentos a...

3 large sweet potatoes (1.5-2 lbs total, peeled & diced) 1 med Golden Delicious apple - peeled, cored, and diced 1 cup fresh or frozen cranberries 3/4 cup firmly packed brown sugar 1 tsp cinnamon 1/4 tsp nutmeg 1/3 cup OJ OR orange liqueur 1/2 cup coarsely chopped pecans In a 3 qt crock pot, combine sweet potatoes & apples. Sprinkle with cranberries. In a small bowl, mix sugar and spices; sprinkle over yam mixture. Drizzle with OJ or orange liqueur. Cover & cook on low till tender (8-10 hours). Meanwhile, toast pecans until golden (5-8 minutes on med heat). To serve, stir yam mixture lightly, sprinkle with pecans. Makes 6-8 servings.

Combine whatever cans are in the cupboard (such as): asparagus, diced tomatoes, corn, black beans (drain everything) and season with one of the Whole Foods rubs or something yummy. Top with leftover mashed potatoes and bake till lightly browned - about 30-40 min at 350 or 375

Simmering in milk coaxes the very best out of celery root, giving this silky puree a flavor that’s both mellow and full. http://www.epicurious.com/recipes/food/reviews/celery-root-puree-236200   Ingredients o     3 cups whole milk o     3 cups low sodium chicken stock or water o     1/2 tablespoon salt o     2 large celery roots (about 2 1/2 pounds total), peeled, cut into 2-inch cubes Note: Here's a quick video showing how to clean and peel celeriac . o     1 head of cauliflower peeled, cut into flowerets o     1 small onion, peeled, quartered o     5 tablespoons butter, cut into 5 pieces (or extra virgin olive oil) o     Ground white pepper o     Chopped fresh chives as optional garnish o     This would be excellent with fresh herbs, cheeses, bacon, etc. Anything you'd toss into your mashed potatoes...