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Recipes
Quinoa with Corn, Scallions, and Mint
By mahto
Makes 8 servings Put corn in a 5- to 6-quart wide pot, then add water to cover and bring to a boil, covered
- 4 ears corn, shucked
- 1 tablespoon finely grated fresh lemon zest (from 2 lemons)
- 2 tablespoons fresh lemon juice
- 1/2 stick (1/4 cup) unsalted butter, melted
- 1 tablespoon mild honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups quinoa (about 10 oz)
- 4 scallions, chopped
- 1/2 cup chopped fresh mint
Lentil Quinoa Soup
By mahto
Heat 1 tablespoon oil in a large saucepan over medium heat
- 1 tablespoon olive oil
- 1 diced yellow onion
- 1 teaspoon cumin seeds
- 1 tablespoon minced ginger
- 2 minced garlic cloves
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cloves
- 5 cups low-sodium vegetable broth
- 3/4 cup dried red lentils
- 1 teaspoon dried thyme
- 29-ounce can crushed fire-roasted tomatoes
- 2 chopped carrots
- 3/4 cup cooked quinoa
- 3/4 cup unsalted cashews
- juice of 1/2 lemon
- parsley for garnish
Brown Rice Jambalaya-ish
By mahto
1. Peel and devein shrimp and set aside
- Jambalaya-ish
- 1 pound fresh shrimp (you can also use crabmeat or crayfish if you can get them)
- 2 links andouille sausage. If you prefer, use turkey or chicken andouille.
- 3 boneless, skinless chicken thighs (you can sub in about 2 cups leftover, cooked chicken diced up)
- 1 - 2 tablespoons olive oil
- 1 nice large onion, diced
- 2 stalks celery, diced
- 2 fat garlic cloves, minced
- 1 teaspoon Turkish red pepper paste (I use this instead of bell pepper, but you don't need both. Also, if you don't already have this, just skip it)
- 2 tablespoons Cajun spice mix (see below)
- 2 teaspoons flour
- 2.5 cups low or no sodium added chicken stock
- 1 can (14.5) ounces) diced, fire-roasted, no salt added tomatoes (if you can't find fire roasted, use regular)
- 1 cup medium grain brown rice or mekong flower rice (I use Uncle Bens in the orange bag for this. Lundeberg's also has one.)
- 3 - 4 scallions, sliced
- Cajun Spice Mix (this will be more than you need for this recipe. store the remainder in a sealed container for next time)
- 1.5 tablespoons paprika
- 1.5 tablespoons onion powder
- 1.5 tablespoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon chili powder
- 1 teaspoon tried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/4 teaspoon dry mustard
Squash-Topped Cottage Pies
By mahto
Position rack in upper third of oven; preheat broiler
- 2 teaspoons extra-virgin olive oil
- 1/2 cup chopped onion
- 12 ounces 93%-lean ground beef
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 cup reduced-sodium beef broth
- 6 ounces baby spinach, chopped
- 3/4 teaspoon salt, divided
- 1/2 teaspoon garlic powder, divided
- 2 12-ounce packages frozen winter squash puree, thawed
- 1/3 cup finely shredded Parmesan cheese
- Equipment: Four 10-ounce broiler-safe ramekins
- 4 servings
Butternut Squash Soup
By mahto
In a large, heavy pot, combine the broth, squash, thyme, garlic, leeks and celery and bring to a boil
- 6 cups low-sodium chicken broth
- One 2-pound butternut squashâquartered, seeded, peeled and cut into 2-inch pieces
- 5 thyme sprigs
- 2 garlic cloves, halved
- 2 medium leeks, white and pale green parts only, cut into 2-inch pieces
- 1 celery rib, cut into 2-inch pieces
- 1 tablespoon vegetable oil
- 2 thick slices of bacon, cut crosswise 1/2 inch thick
- 2 packed cups coarsely chopped collards or kale
- One 15-ounce can pinto or roman beans, drained and rinsed
- 1 medium carrot, finely diced
- 1 red bell pepper, finely diced
- 1 cup corn kernels
- Salt and freshly ground black pepper
Chili Shrimp
By mahto
Using scissors, cut down the back shell of each shrimp and remove the dark intestinal vein, leaving the shell intac...
- 2 pounds large shrimp, preferably head-on
- 2 tablespoons ketchup
- 2 tablespoons dry sherry
- 2 tablespoons Asian sweet chile sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 3 tablespoons vegetable oil
- 2 medium jalapeños, seeded and minced
- 2 garlic cloves, minced
- 1 stalk of fresh lemongrass, tender inner white bulb only, minced
- 1 tablespoon minced fresh ginger
- 4 scallions, thinly sliced
- 1/4 cup chopped cilantro
Braised Kale
By mahto
In a very large soup pot, heat the olive oil
- 1/3 cup extra-virgin olive oil
- 4 garlic cloves, very finely chopped
- 1 1/2 cups chicken stock or low-sodium broth
- 3 pounds kale, stems and inner ribs discarded, leaves coarsely chopped
- Salt and freshly ground pepper
Homemade Hot Giardiniera
By mahto
Combine 2 cups water and the salt in a glass or non-reactive bowl
- 1/4 cup table salt
- 1 cup small-diced carrots
- 1 cup tiny cauliflower florets
- 4 to 8 serrano peppers, sliced (depending on heat level desired)
- 2 cloves garlic, minced
- 1 stalk celery, diced small
- 1 red bell pepper, diced small
- 2 cups canola oil
- 1 tablespoon dried oregano
- 1/2 teaspoon freshly ground black pepper
Apple Spice Cake with Cream Cheese Icing
By mahto
Preheat the oven to 350 degrees F
- 1/2 stick butter, plus extra for loaf pan
- 3 Granny Smith apples, peeled and cored, cut into 1/2-inch dice and tossed with a little lemon juice
- 1/2 lemon, juiced
- 1 cup apple cider
- 1 3/4 cups all-purpose flour, plus extra for loaf pan
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3 or 4 grates fresh nutmeg (about 1/2 teaspoon)
- 3/4 cup brown sugar
- 3/4 cup sugar
- Pinch kosher salt
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup toasted and chopped walnuts
- 1/2 cup golden raisins
- Cream Cheese Icing
- 1 (8-ounce) package cream cheese, at room temperature
- 1 stick butter, at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 lemon, juiced
Hot Pepper Mustard
By mahto
Remove the seeds from the banana peppers and place the peppers into a blender or food processor
- 40 banana peppers (5 inches long),
- stems removed
- 4 cups prepared yellow mustard
- 5 cups white sugar
- 1 cup honey
- 4 cups apple cider vinegar
- 1 tablespoon salt
- 1 1/2 cups all-purpose flour
- 1 cup water