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Recipes
Pomegranate Berry Smoothie
By mahto
Combine mixed berries, pomegranate juice, banana, cottage cheese and water in a blender; blend until smooth
- 2 cups frozen mixed berries
- 1 cup pomegranate juice
- 1 medium banana
- 1/2 cup nonfat cottage cheese
- 1/2 cup water
Baja Light Fish Tacos
By mahto
1. Heat grill to high (450° to 550°)
- 1 tablespoon ancho chile powder
- 2 teaspoons dried Mexican oregano
- 1/4 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 1/2 pounds boned, skinned Pacific cod
- 1 tablespoon olive oil
- 12 to 14 corn tortillas* (5 to 6 in.), warmed on grill
- Cabbage and Cilantro Slaw
- Light Chipotle Tartar Sauce
Roasted Red-Pepper Soup
By mahto
Heat the olive oil in a large Dutch oven or pot over medium-high heat
- 2 tablespoons extra-virgin olive oil
- 2 large potatoes, peeled and cut into small pieces
- 2 stalks celery, chopped
- 2 shallots or 1/2 red onion, chopped
- Kosher salt and freshly ground pepper
- 1 12-ounce jar roasted red peppers, drained and rinsed
- 4 to 5 sun-dried tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 2/3 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/3 cup shredded pepper jack cheese
- 4 sourdough dinner rolls
Buffalo-Style Catfish Strips with Ranch Dressing Recipe
By mahto
Preheat oven to 400°. Combine first 6 ingredients in a shallow dish, stirring with a whisk
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/8 teaspoon ground red pepper
- 2 large egg whites, lightly beaten
- 1 1/2 cups coarsely crushed cornflakes
- 1 pound catfish fillets, cut into 1/2-inch-thick strips
- Cooking spray
- 1/3 cup hot sauce (such as Crystal)
- 1 teaspoon hot pepper sauce (such as Tabasco)
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon butter
- 1/2 cup fat-free ranch dressing
- 4 celery stalks, cut into 1/4 x 3-inch sticks
- 4 carrots, cut into 1/4 x 3-inch sticks
Shrimp Étouffée
By mahto
MAKE THE SHRIMP STOCK In a large pot, heat the vegetable oil until shimmering
- SHRIMP STOCK
- 2 tablespoons vegetable oil
- Reserved shells from 2 pounds large shrimp (see below)
- 1 small onion, coarsely chopped
- 1 medium carrot, coarsely chopped
- 2 celery ribs, coarsely chopped
- 3 cups chicken stock or low-sodium broth
- Étouffée
- 1 1/2 sticks (6 ounces) unsalted butter
- 8 garlic cloves, thinly sliced
- 1 medium onion, finely chopped
- 1 cup tomato paste
- 3 tablespoons thyme leaves, finely chopped
- 3 dried bay leaves
- 1 1/2 teaspoons celery salt
- Freshly ground black pepper
- 2 celery ribs, thinly sliced
- 2 pounds large shrimp, shelled and deveined, shells reserved
- 2 tablespoons Crystal hot sauce, plus more for serving
- 6 large scallions, thinly sliced
- 1 tablespoon fresh lemon juice
- Salt
- Steamed rice and lemon wedges, for serving
Slow-Cooker Brisket Sandwiches
By mahto
Heat the vegetable oil in a large skillet over medium-high heat
- 2 tablespoons vegetable oil
- 15 -to-6-pound first-cut or flat-cut brisket, cut into 3 pieces
- Kosher salt and freshly ground pepper
- 4 cloves garlic, smashed and peeled
- 1 12-ounce bottle Guinness Stout
- 4 stalks celery, cut into large pieces
- 2/3 cup packed dark brown sugar
- 1/2 cup tomato paste
- 1/2 cup red wine vinegar
- 1/3 cup dijon mustard
- 1/3 cup soy sauce
- 2 bay leaves
- 1 teaspoon paprika
- 2 brioche or other rolls, split open and toasted
- Coleslaw, for serving
Cran-Quinoa Salad
By mahto
COOK quinoa according to package instructions
- Dressing:
- 1 cup uncooked quinoa
- 1/4 cup dried cranberries
- 2 scallions, finely chopped
- 2 cups mixed greens such as spinach and arugula
- 1/4 cup cashews
- 1/8 cup pine nuts
- 2 tsp miso paste
- 1/4 tsp agave nectar
- 1/2 cup water
- 3 Tbsp freshly squeezed lemon juice
- 2 cloves garlic, minced
- 1 Tbsp lemon zest
- 1/4 tsp crushed red pepper
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Chicken Paprikash
By mahto
Pat chicken dry and place in bowl with 1 tablespoon olive oil
- 2 1/2 pounds chicken thighs and drumsticks
- 8 teaspoons sweet paprika, divided
- 3 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper
- 2 medium onions, finely chopped (about 2 cups)
- 2 red bell peppers, seeded and sliced into 1/2-inch strips
- 3/4 cup homemade or store-bought low-sodium chicken stock, divided
- 1 tablespoon all-purpose flour
- 1 (14-ounce) can whole tomatoes, chopped with juice reserved (see note)
- 2 tablespoons sour cream
- 1 tablespoon chopped parsley
Almost-Famous Spinach-Artichoke Dip
By mahto
Bring a large pot of salted water to a boil
- Kosher salt
- 2 10-ounce bags spinach, stems removed
- 1 tablespoon unsalted butter
- 2 tablespoons minced onion
- 1 clove garlic, minced
- 2 teaspoons all-purpose flour
- 1 1/4 cups whole milk
- 1/2 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 1/4 cups grated parmesan cheese
- 1/4 cup sour cream, plus more for serving
- 1/2 cup shredded white sharp cheddar cheese
- 1/2 cup frozen artichoke hearts, thawed, squeezed dry and roughly chopped
- Tortilla chips and salsa, for serving
Asian Pork Noodle Soup
By mahto
1. HEAT the oil in a large saucepan over medium-high heat
- SERVINGS: 4
- 2 Tbsp peanut oil
- 1 pork tenderloin (about 3/4 pound), cut into thin strips
- 4 scallions, thinly sliced
- 2 cloves garlic, minced
- 2 tsp grated fresh ginger
- 8 oz mushrooms, thinly sliced
- 3 c chicken broth
- 2 c water
- 1 can (8 ounces) sliced water chestnuts, drained
- 2 Tbsp low-sodium soy sauce
- 1/4 tsp thai seasoning
- 4 oz chinese wheat noodles
- 8 oz spinach, stems removed and coarsely chopped
- 1 carrot, shredded