Harrington Cookbook

Ingredients: 2 garlic cloves 1 Tbs fresh ginger 1 tsp red chili paste 2 tsp toasted sesame oil 1 Tbs sugar 1 Tbs lime juice 2 cans black beans 2 mangoes, diced 1/2 cup cilantro Directions: 1. Whisk together garlic, ginger, chili paste, sesame oil, sugar and lime juice. 2. Combine all ingredients in a large bowl. (Adapted from Terry Walters' Clean Food )

INGREDIENTS: 2 cups all-purpose flour 1/3 cup sugar 1 teaspoon baking pow der 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, frozen 1/2 cup raisins (or dried currants) 1/2 cup sour cream 1 large egg DIRECTIONS: 1. Adjust oven rack to lower-middle position and preheat oven to 400 degrees. 2. In a medium bow l, mix flour, 1/3 cup sugar, baking powder, baking soda and salt. [Place everything in a food processor, it is much faster!] Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in butter (mixture should resemble coarse meal), then stir in raisins. 3. In a small bowl, whisk sour cream and egg until smooth. 4. Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bow l into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough w...

8 ozs cream cheese, room temperature 1/4 C unsalted butter, room temperature 4 C sifted powdered sugar (You can decrease this amount if you don't care about it being as stiff for piping) 1/2 C cocoa powder 1. Mix cream cheese and butter until smooth and creamy. 2. Mix in powdered sugar, one cup at a time. 3. Mix in cocoa powder. From: Cupcake Project

2 1/2 cups whole-wheat flour (preferably pastry flour) 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon ground ginger 1/4 teaspoon baking soda 1/4 teaspoon salt 1/4 cup melted unsalted butter 1/4 cup vegetable oil (can substitute apple sauce) 1 cup pureed or mashed cooked sweet potato 1 egg, beaten 1/2 cup buttermilk Heat oven to 375° F. Grease 12 muffin cups or add paper liners. Combine flour, sugar, baking powder, ginger, baking soda, and salt. In a bowl, whisk butter, oil, sweet potato, egg, and buttermilk. Fold wet mixture into the dry; stir until just combined. Fill muffin cups three-quarters full. Bake for 20 to 25 minutes. Banana Nut Variation Reduce sugar to 1/2 cup. Replace sweet potato with 1 cup mashed, very ripe banana; add 1/2 cup chopped walnuts to the batter. Pumpkin Coconut Variation Replace sweet potato with 1 cup canned pumpkin; add 1/2 cup shredded, unsweetened coconut to the batter. Runner's World Recipe

1.5 sticks (3/4 cup) butter 3/4 cup flour 1 qt cream 5 med potatoes into bite size 3 stalks celery 1 med onion *1 Tbsp salt 1/2 tsp white pepper drain 3 cans clams and use juice to cook veggies in add enough water to bring it level with veggies. Cook while white sauce is thickening. When veggies soft and white sauce thick, combine. Add 1 Tbsp red wine vinegar and 3 cans clams to combined pots of veggies & white sauce. White Sauce: Melt butter, add flour till combined and then brown lightly. Add cream. Cook until thick.

Ingredients 1 Tbsp oil 2 diced onions 2 diced cloves of garlic 2" pieces of peeled & chopped fresh ginger 1 to 2 Tbsp. of red or green curry paste 1 orange squash, peeled, seeded, rough chopped 2 cups of chicken/vegetable stock 3 cans of coconut milk fresh coriander leaves fresh lemon grass (or juice of a lemon or lime if grass is not available) Directions : 1. In a pot large enough to take eventually all the ingredients, heat a tablespoon of oil and then add the onions, garlic, ginger, and curry paste. 2. Cook, stirring gently over a moderate heat for about 5 mins to release the flavors. 3. Peel, seed, and roughly chop the squash then add it to the pot. Add fresh lemon grass. 4. Stir well, cover and cook gently for another 5 mins. 5. Add up to 2 litres of the stock- depending on pumpkin size. (dilutes the coconut milk if too much) 6. Stir well, cover and simmer until pumpkin and vegetables are soft. 7. Blend soup with handheld power-blender till smooth and then add coconut mi...

(Prep and Cook time: About 35 mins.) Ingredients 2 lbs hot or mild Italian sausages 3 carrots (12oz) peeled and chopped (optional) 1 onion, peeled and chopped 4 cloves garlic, peeled and chopped 3 quarts fat-skimmed chicken broth 2 14-1/2oz cans diced tomatoes 2 15oz cans cannellini (white) beans, rinsed and drained (or black beans) 1 Tbsp dried basil 2 cups dried large shell-shaped pasta 4 quarts spinach leaves (12oz), rinsed Salt Pepper About 1 cup grated parmesan cheese Directions 1. Squeeze sausages from casings into an 8-10 quart pan over high heat and stir often, breaking them apart with a spoon, until browned and crumbly, 8-10 mins. 2. Spoon out and discard all but 1 Tbsp fat from pan. 3. Add carrots, onion, and garlic; stir often until onion is limp, 5-7 mins. 4. Add broth, tomatoes (including juice), beans, and basil. Bring to a boil. 5. Add pasta, reduce heat, and simmer, covered, stirring occasionally, until pasta is just tender to the bite, about 10 mins. Skim and discar...