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Recipes
Cranberry Bean and Pumpkin Stew with Grated Corn
By mahto
In a large saucepan, cover the beans with cold water and bring to a boil
- 1 pound dried cranberry or pinto beans, soaked overnight and drained
- 2 tablespoons vegetable oil
- 1/2 pound smoky bacon, sliced 1/4 inch thick and cut into 1/4-inch dice
- 4 large garlic cloves, minced
- 1 large white onion, cut into 1/2-inch dice
- 1 green bell pepper, cut into 1/2-inch dice
- 1 ají cristal chile (see Note) or jalapeço, seeded and minced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano, crumbled
- 1 teaspoon sweet paprika
- Kosher salt and freshly ground pepper
- 4 plum tomatoes, coarsely chopped
- 6 cups chicken stock or low-sodium broth
- 1/2 pound peeled and seeded pumpkin or butternut squash, cut into 1-inch chunks
- 6 ears of fresh corn, shucked
- 2 tablespoons coarsely chopped basil
Pomegranate Smoothies
By mahto
In a blender, combine juice, yogurt, and honey
- 1 cup pomegranate juice
- 1 6 ounce carton vanilla fat-free yogurt
- 2 tablespoons honey
- 1/2 cup crushed ice
Smoky Mushroom Gratin
By mahto
Preheat the oven to 375°F
- 2 pounds assorted mushrooms such as cremini, oyster, chanterelle or white button
- 1 tablespoon extra-virgin olive oil, plus more for the baking dish
- 3/4 teaspoon fine sea salt, divided
- 1 cup half-and-half
- 4 ounces shredded Gruyère cheese, divided
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon grated nutmeg
- 2 tablespoons chopped fresh parsley
- 1/3 cup whole wheat bread crumbs
Vegan Ginger Caesar
By mahto
On the stovetop over medium heat, STEAM Brussels sprouts for 10 minutes or until tender and bright green
- Serves 4
- 1 1/2 lbs. medium Brussels sprouts
- 4 cups mixed greens (spinach, radicchio, etc.)
- 1/2 cup arugula
- 3/4 cup rice milk
- 1/2 cup pumpkin puree
- 1 tsp white balsamic vinegar
- 2 tsp Barlean's ground flax seeds
- 1 ripe avocado, pitted and peeled
- 1 Tbsp maca powder
- 1/4 tsp fresh lemon juice
- 1 tsp honey
- 1/6 tsp curry powder
- 1/6 tsp fresh ginger root
- 1/8 tsp ground cinnamon
- 1/4 tsp sea salt
Ricotta Pie (Old Italian Recipe)
By mahto
1. Beat the 12 eggs, 2 cups sugar and vanilla or lemon extract together
- 3 pounds ricotta cheese
- 12 eggs
- 2 cups white sugar
- 2 teaspoons vanilla extract
- 1/4 cup miniature semisweet chocolate
- chips
- 4 cups all-purpose flour
- 5 teaspoons baking powder
- 1 cup white sugar
- 1/2 cup shortening
- 4 eggs, lightly beaten
- 1 teaspoon vanilla extract
Lobster Fra Diavolo
By mahto
Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot
- Lobster Stock:
- 1 pound fettuccine
- 4 tablespoons extra-virgin olive oil
- 3/4 cup small diced onion
- 2 teaspoons shallots
- 2 tablespoons minced garlic
- 1/4 cup crushed red pepper flakes
- 2 cups canned tomato sauce
- 2 tablespoons tomato paste
- 1 pound blanched lobster meat, from claws and tails
- 1 cup lobster stock, recipe follows
- 1 teaspoon salt, plus more for pasta water
- 2 tablespoons chopped fresh parsley leaves
- Fresh basil leaves, to garnish
- 3 (1 1/4 pound) lobsters, blanched, cooled and shells cracked with lobster claw and tail meat removed
- 1/8 cup vegetable oil
- 2 ribs celery, quartered
- 2 tomatoes, coarsely chopped
- 1 yellow onion, peeled and quartered
- 1 carrot, peeled and coarsely chopped
- 2 sprigs fresh thyme
- 1 small bulb fennel
- 1 head garlic
- Salt and freshly ground black pepper
- Water, to cover
Chinese Style Honey Hoisin Sticky Ribs
By mahto
Place the ribs into the bottom of a snug, heavy bottomed pot (make sure you have a lid for the pot, be it an actual...
- For braising the ribs:
- 1 rack of pork baby back ribs, cut in half
- 1 onion, peeled and quartered
- 1 carrot, peeled and sliced into disks
- 1 thumb of ginger, about one inch, sliced
- 1 head of garlic, sliced in half across the cloves
- 1 cup tamari soy sauce, or your favorite brand
- water
- To finish the ribs:
- 2 tablespoons hoisin sauce
- 2 tablespoons oyster sauce
- 1 tablespoon rice wine vinegar
- 2 teaspoons tamari soy sauce
- 1 teaspoon sriracha sauce
- 1/3 cup honey
- 1 green onion cut into slivers
- 1 tablespoon sesame seeds, toasted
Cumin-Scented Quinoa and Black Rice
By mahto
by The Bon Appétit Test Kitchen
- 1/2 cup short-grain black rice
- 1 cup red quinoa, rinsed well
- 1 bay leaf
- 1/4 teaspoon kosher salt plus more
- 4 tablespoons extra-virgin olive oil, divided
- 1 small onion, finely chopped
- 3 large garlic cloves, minced
- 2 teaspoons cumin seeds
- 3 tablespoons fresh lemon juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons 1" pieces chives
- Freshly ground black pepper
- 1 avocado, peeled, pitted
- 1 lemon, cut into wedges
MEXICAN-STYLE SHRIMP COCKTAIL
By mahto
Bring 1 quart (1L) of salted water to a boil
- 1 lbs.Shrimp, peeled and deveined
- 1 C.Ketchup
- 1 C. plus
- 2 TFreshly Squeezed Lime Juice
- 1 T.Mexican Bottled Hot Sauce
- 2 T.Extra-Virgin Olive Oil
- 1 ⁄3 C.Chopped Fresh Cilantro, plus several sprigs for garnish
- 1 ⁄2 Medium White Onion, chopped
- 1 C.Jícama and/or Cucumber, diced and peeled
- 1 Small Ripe Avocado, peeled, pitted and cubed
- Several Lime Slices for Garnish
- Tostadas, chips or saltine crackers for serving
Split Pea Soup With Ham
By mahto
1.Sort and wash split peas; drain
- 1 pound green split peas
- 1 leek
- 2 bacon slices, cut crosswise into 1/4-inch slices
- 1 cup chopped onion
- 1 cup sliced celery
- 1 cup chopped carrot
- 1 tablespoon canola oil
- 7 cups water
- 1 cup lower-sodium chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1 bay leaf
- 4 ounces ham, cut into 1/2-inch cubes
- 1/2 teaspoon Spanish smoked paprika