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Recipes
Black Pepper Biscuits
By mahto
Preheat oven to 450 degrees F
- 4 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 1 1/2 cups cold buttermilk
- 1/2 cup heavy cream
- 2 tablespoons coarsely ground black pepper
- 4 tablespoons unsalted butter, melted
cured beetroot gravadlax salmon
By mahto
For the first cure, blitz the beetroots, orange and lemon zest, and bashed juniper berries in a food processor unti...
- For the beetroot cure
- 2 large fresh beetroots, peeled and quartered
- zest of 1 orange
- zest of 2 lemons
- 2 juniper berries, bashed
- 6 tablespoons rock salt
- 2 tablespoons demerara sugar
- 50 ml gin
- 800 g side of salmon, from sustainable sources, ask your fishmonger
- For the herb cure
- 1 small bunch fresh dill, finely chopped
- 1 small bunch fresh tarragon, leaves picked and finely chopped
- 4 tablespoons freshly grated horseradish
- 50 ml gin
- To serve
- 1 loaf brown bread
- a few handfuls watercress, washed and spun dry
- 1 lemon, cut into wedges
New Orleans Red Beans and Rice with Pickled Peppers
By mahto
In a large saucepan, cook the bacon over moderately high heat, stirring, until golden and crisp, about 5 minutes
- 4 ounces thick-cut bacon, cut into 1/4-inch dice
- 1 medium onion, finely chopped
- 1 inner celery rib, finely chopped
- 2 garlic cloves, minced
- 1 pickled jalapeño, finely chopped
- 1/4 cup chopped Peppadew peppers, plus more for garnish
- Two 15-ounce cans red kidney beans
- 1 cup low-sodium chicken broth
- Salt
- Freshly ground pepper
- Steamed white rice, for serving
Leaner Sausage and Peppers
By mahto
Instructions: 1.Preheat broiler
- Ingredients:
- Olive oil cooking spray
- 4 links lean Italian turkey sausage, such as Jennie-O
- 7 cloves garlic, thinly sliced
- 1 medium onion, sliced 1/4-inch thick
- 1 red pepper, sliced 1/2-inch thick
- 1 cubanelle pepper, sliced 1/2-inch thick
- 1/4 cup chopped tomatoes (no fat-, sodium, or sugar added), such as Pomi
- Salt
- Freshly ground black pepper
- 4 whole-wheat split-top hot dog rolls, such as Matthew’s Salad Rolls
Beef Brisket Sloppy Joes
By mahto
Heat oil in a large saucepan over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 green bell pepper, seeded and diced
- 1 jalapeño pepper, seeded and minced (optional)
- 1 14-ounce can diced tomatoes, drained
- 2 teaspoons chili powder
- 1/4 teaspoon salt
- 3 cups chopped Slow-Cooked Brisket (see recipe link above)
- 2 cups Onion Gravy from brisket, or more if desired
- 2 tablespoons molasses
- 2 tablespoons brown sugar
- 4 whole-wheat or onion buns, split and warmed
Post Recipe cookmark - Key Ingredient
By mahto
Just drag this ♥ Cookmark button to your bookmarks bar
- Search by Ingredient
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Hearty Italian Chicken and Vegetable Soup
By mahto
1. Heat the oil in a Dutch oven set over medium heat
- 1 tablespoon extra-virgin olive oil
- 1 onion, chopped
- Pinch crushed red pepper flakes
- 6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
- 6 (3-inch) strips lemon zest, cut from 1 lemon
- 1 small head fennel, thinly sliced (2 cups), fennel tops reserved
- 1 1/2 pounds bone-in chicken breasts, skin removed
- 8 cups low-sodium chicken broth
- A 2-3 inch piece Parmesan rind, optional
- 2 carrots, sliced (1 cup)
- 2 stalks celery, sliced (1 cup)
- Kosher salt
- 2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
- 3 cups baby spinach
- 2 tablespoons grated Parmesan, plus extra for passing
- Lemon juice
Peruvian Seafood Chowder
By mahto
Mince the garlic and chile pepper
- 2 cloves garlic
- 1 Scotch bonnet chile pepper, seeds removed
- Kosher salt
- 6 tablespoons extra-virgin olive oil
- 6 scallions, thinly sliced
- 1 pound large shrimp, peeled and deveined, tails intact (shells reserved)
- 4 ears corn, kernels cut off (cobs reserved)
- 1/2 cup dry white wine
- 1/2 small butternut squash, peeled, seeded and chopped
- 1 large Yukon gold potato, peeled and diced
- 1 12-ounce can evaporated milk
- 1 pound mussels, scrubbed and debearded
- 1/2 pound flounder fillet, cut into chunks
- 2 large egg yolks, lightly beaten
- 1/4 cup fresh cilantro, chopped
Orecchiette, Sausage and Broccoli Rabe
By mahto
Bring a large pot of water to a boil over high heat
- 1 heaping tablespoon sea salt
- 1 pound imported orecchiette pasta
- 1 1/2 pounds broccoli rabe, stems cleaned, cut into 1-inch pieces
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic, minced
- 2 fillets imported salted anchovies, cleaned
- 1 teaspoon crushed red pepper
- 12 ounces Italian sausage, casing removed
- 1/3 cup coarsely shredded ricotta salata
- Notes
- Cook's Note: If imported salted anchovies cannot be found, substitute with oil-packed anchovies or anchovy paste. If imported ricotta salata cannot be found, substitute with imported pecorino Romano.
Vegetable Frittata
By mahto
Position a rack in the upper third of the oven and preheat to 450 degrees F
- 3 large eggs, plus 3 egg whites
- 3/4 cup 2% reduced-fat cottage cheese
- 4 ounces smoked gouda cheese, shredded (about 1 cup)
- 1 teaspoon minced fresh rosemary
- 3 cloves garlic, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped Kosher salt
- 1 16-ounce package frozen mixed vegetables (broccoli, cauliflower and carrots), thawed
- 2 tablespoons grated parmesan cheese
- 1 scant teaspoon paprika
- 4 slices multigrain bread