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Recipes
Fried Rice with Chinese Sausage
By mahto
Heat 2 tablespoons of canola oil in a wok over high heat
- 1/4 cup canola oil, divided
- 2 eggs, lightly beaten
- 1 tablespoon chopped ginger
- 1 tablespoon chopped garlic
- 1 carrot, finely diced
- 2 stalks celery, finely diced
- 3 links Chinese sausage, sliced
- 1 small bunch scallions, sliced, divided
- 4 cups cooked white rice
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
Homemade Gluten-Free Peanut Sauce
By mahto
The simple substitution of Tamari for soy sauce makes this peanut sauce gluten-free friendly
- 1 inch peeled, fresh ginger
- 1 clove garlic
- 1 tablespoon honey
- 1 teaspoon Sriracha
- 1/2 cup smooth peanut butter
- 1/4 cup gluten-free tamari
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- Scallions, for garnish
Sweet Potato Casserole
By mahto
Preheat the oven to 350°
- 5 1/2 pounds sweet potatoes, peeled and cut into 2-inch chunks
- 2 sticks unsalted butter, melted, plus more for brushing
- Salt
- 1 1/2 teaspoons freshly grated nutmeg
- 1 1/2 cups light brown sugar
- 1 cup milk, warmed
- 3 large eggs, beaten
- 1 cup pecan halves (4 ounces)
- 1 cup cornflakes
- 1/2 teaspoon cinnamon
- 1/2 vanilla bean, slit lengthwise, seeds scraped,1 cup heavy cream,4 tablespoons unsalted butter
Marc Forgione's Tomahawk Chop
By mahto
Preheat the oven to 350 degrees F; position the rack in the middle
- One (40-ounce) dry-aged tomahawk chop, about 2[1/2]-inches thick
- Kosher salt
- Freshly ground black pepper
- Canola oil
- 4 ounces (8 tablespoons) unsalted butter
- 1 head garlic, halved horizontally
- 6 sprigs fresh thyme
Maple Slaw Salad
By mahto
COMBINE all salad ingredients in a large salad bowl; set aside
- For salad:
- Serves 4
- 4 cups fresh baby spinach
- 1/4 cup arugula
- 1/2 small head Napa cabbage, shredded
- 1/2 small head red cabbage, shredded
- 2 large carrots, shredded
- 5 large radish, shredded
- 1 cup fresh basil leaves
- 1/4 cup finely chopped fresh parsley
- 1 tsp lemon zest
- 1/4 cup pistachios
- For dressing:
- 3 Tbsp olive oil
- 1/3 cup shallots
- 2/3 cup apple cider vinegar
- 1 tsp Barlean's chia seeds
- 1/4 cup pure maple syrup
- 2 Tbsp freshly squeezed lemon juice
Roasted Zucchini Flatbread with Hummus, Arugula, Goat Cheese & Almonds
By mahto
Warm pita bread is topped with some hummus, crumbled goat cheese, roasted zucchini, arugula, chopped almonds and se...
- 4 small zucchini, cut into 1/2-inch thick rounds, about 1 1/2 pounds
- 2 tablespoons olive oil
- Kosher salt
- 4 round, pocketless whole-grain pita
- 1/3 cup prepared hummus
- 1/4 cup crumbled goat cheese
- 2 cups baby arugula
- 1/4 cup chopped almonds
- 1 lemon, quartered, for serving
Slow-Cooker Curried Chicken With Ginger and Yogurt
By mahto
In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup wa...
- 1/3 cup tomato paste
- 4 cloves garlic, chopped
- 2 tablespoons curry powder
- 1 tablesppon grated fresh ginger
- 1 teaspoon ground cumin
- 1 medium onion, chopped
- 2 pounds boneless, skinless chicken thighs (about 10)
- kosher salt and black pepper
- 1 1/2 cups long-grain white rice
- 1/2 cup plain whole-milk Greek yogurt
- 2 scallions, thinly sliced
Ants On a Tree
By mahto
Heat a pan with some oil over medium heat
- Vegetable oil
- 3 ounces ground pork
- 1 teaspoon minced garlic
- 6 ounces shredded or thinly cut cabbage
- 3 ounces shredded or thinly cut carrots
- 5 ounces rehydrated thin mung bean noodles
- 1/3 cup premium soy sauce
- 1 tablespoon minced green onions
- 1 tablespoon sugar, brown or white
- 1/2 teaspoon minced skinless ginger
- 1/2 teaspoon ground white pepper
ROASTED PORK BELLY BUNS
By mahto
STEP 1 Rub both sides of the pork belly with the vegetable oil
- 3 lbs.Uncured Pork Belly, skin on, bone out
- 3 T.Vegetable Oil
- Salt
- Freshly Ground Black Pepper
- 1 tsp.Chinese Five-Spice Powder
- 1 Package of Steamed Chinese Pita Buns
- Hoisin Sauce, for serving2
- Kirby or Persian Cucumbers, sliced on a bias
- 1 ⁄2 C.Scallion Whites, thinly sliced
Shichimi Togarashi
By mahto
To make shichimi togarashi: Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried t...
- 2 tablespoons sansho (or 1 tablespoon black peppercorns)
- 1 tablespoon dried tangerine peel
- 1 tablespoon ground red chile pepper
- 2 teaspoons flaked nori
- 2 teaspoons black sesame seeds
- 2 teaspoons white poppy seeds or black cannabis seeds
- 2 teaspoons minced garlic