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Recipes
Miso Soup with Shrimp and Tofu
By mahto
In a small bowl, whisk 1 cup of the water into the miso
- 5 cups water
- 1/4 cup white or red miso
- Salt
- 1 cup frozen shelled edamame
- 4 ounces baby spinach (4 cups)
- 3/4 pound shelled and deveined medium shrimp, cut into 1/2-inch pieces
- 7 ounces firm tofu, cut into 1/2-inch cubes
- 1 scallion, thinly sliced
- Steamed short-grain rice and toasted sesame seeds, for serving
Homemade Sriracha Sauce
By mahto
Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar...
- 1 pound red jalapeno peppers, stems cut
- off
- 1/2 pound red serrano peppers, stems
- cut off
- 4 cloves garlic, peeled
- 3 tablespoons light brown sugar
- 1 tablespoon kosher salt
- 1/3 cup water
- 1/2 cup distilled white vinegar
Southern Biscuits
By mahto
Preheat oven to 450 degrees
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons butter
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
Spiced Breakfast Quinoa
By mahto
Place quinoa in a fine-mesh sieve and rinse well with cold water
- 1/2 cup quinoa
- 1 cup low-fat milk
- 1 cup water
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- Pinch of salt
- 2 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1 large egg white
- 2 tablespoons currants or raisins
Julie's Texas-Style Chili with Beer
By mahto
Heat a large skillet. Add the ancho, pasilla and guajillo chiles and toast over moderately low heat, turning, until...
- 2 ancho chiles, stemmed and seeded
- 2 pasilla chiles, stemmed and seeded
- 2 guajillo chiles, stemmed and seeded
- 2 About 2 cups boiling water
- 2 canned chipotles in adobo, seeded
- 1 cup brewed coffee
- One 12-ounce bottle pale ale
- 2 tablespoons vegetable oil
- 3 pounds boneless short ribs, cut into scant 1-inch cubes
- Salt and freshly ground pepper
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 3/4 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 6 cups chicken stock
- 1/4 cup masa harina (see Note) or fine cornmeal
- 1 ounce bittersweet chocolate, chopped
- Chipotle hot sauce
- Shredded cheddar cheese, chopped red onion and warm corn tortillas, for serving
Slow Cooker Beef Stroganoff
By mahto
Heat oil in a large sauté pan over Dutch oven over high heat
- 1 tablespoon olive oil
- 1 small beef chuck roast, about 2 pounds total
- Kosher salt and freshly ground black pepper
- 1 medium onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 (10.5 ounce can) low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon prepared grainy mustard
- 1 teaspoon sherry or red wine vinegar
- 1/3 cup dry sherry
- 2 bay leaves
- 1 1/2 tablespoons flour
- 1/2 cup sour cream
- 12-ounce package egg noodles
- 1 1/2 tablespoons minced flat-leaf parsley
Five-Spice Chicken Wings
By mahto
Preheat oven to 375 degrees F
- 16 chicken wings (about 3 pounds)
- 3/4 cup bottled plum sauce
- 1 tablespoon butter, melted
- 1 teaspoon five-spice powder
- Slivered green onions (optional)
Double-Grilled Antipasto Sandwiches
By mahto
On a work surface, lay out the prosciutto on its paper
- 1/2 pound thinly sliced prosciutto (overlapping on 4 sheets of deli paper)
- 1/2 pound soft provolone, sliced 3/4 inch thick and cut into 3-inch sticks
- Extra-virgin olive oil, for brushing
- 1 large baguette, split and cut into 4 pieces
- 1 large garlic clove, halved
- 1/2 pound marinated artichokes, drained and thickly sliced
- 2 roasted red bell peppers, cut into strips
Pork Tenderloin with Seasoned Rub
By mahto
Preheat the oven to 450 degrees F
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- Salt
- 1 1/4 pounds pork tenderloin
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
Citrus Salad with Ginger Honey
By mahto
Using a sharp knife, cut away the peel and white pith from the grapefruit and oranges (see Recipe Notes)
- Serves 6 to 8
- 1 pink or red grapefruit
- 2 navel oranges (preferably Cara Cara)
- 3 blood oranges
- 4 mandarin oranges or clementines
- 3 or 4 kumquats, cut into thin rounds, seeded
- 2 tablespoons mild-flavored honey
- 1 1/2 teaspoons ginger juice (squeezed from freshly grated ginger)
- Zest of 1 lime
- Mint leaves for garnish