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Recipes
Tuscan Chicken Soup
By mahto
1. PLACE carrots and celery in small microwaveable bowl
- 2 carrots, chopped (about 1 c)
- 1 rib celery, chopped (about 1/2 c)
- 2 Tbsp olive oil
- 1 med onion, chopped (about 1 c)
- 4 lg cloves garlic, minced
- 1 lg bay leaf (or 2 sm)
- 8 c low-sodium chicken broth
- 3 c shredded roasted skinless chicken breast (1 lb)
- 3 plum tomatoes, diced
- 1/2 c grated zucchini (about 1 med)
- 1 can (15 oz) no-salt-added cannellini beans, rinsed and drained
- 1 can (14 oz) artichoke hearts in water, drained, rinsed, and roughly chopped
- 1 Tbsp chopped fresh oregano or 1/2 Tbsp dried
- 1 Tbsp finely chopped fresh sage or 1/2 Tbsp dried
- 1 Tbsp fresh thyme or 1/2 Tbsp dried
- 12 thin slices Parmesan cheese, cut with vegetable peeler (optional)opped fresh oregano or 1/2 Tbsp dried
- 1 Tbsp finely chopped fresh sage or 1/2 Tbsp dried
- 1 Tbsp fresh thyme or 1/2 Tbsp dried
- 12 thin slices Parmesan cheese, cut with vegetable peeler (optional)
Tante's Medicine hot toddy
By mahto
In a snifter, stir the tea with the B&B, lemon and orange juices and the honey
- 5 ounces hot brewed Earl Grey tea
- 2 ounces B&B Liqueur
- 1/4 ounce fresh lemon juice
- 1/4 ounce fresh orange juice
- 1/2 teaspoon honey
- Ground cinnamon
- Freshly grated nutmeg
- 1 cinnamon stick
Mango Salsa
By mahto
•Gather all your ingredients together and have your serving bowl aside •Chop all your ingredients: green onion
- 4 green onion
- 1 green bell pepper
- 1 red bell pepper
- 1 onion
- 2 big tomato
- 4 small mango
- Cilantro
- Lemon juice
- Sea salt & Black ground pepper
Spinach Gratin
By mahto
Preheat oven to 400 degrees
- Gratin
- 4 tablespoons unsalted butter
- 2 medium-sized yellow onions, chopped
- 1/4 cup unbleached flour
- 3 cups organic whole milk
- 1/4 teaspoon freshly grated nutmeg
- pinches of cayenne
- 1 and 1/2 cup grated Gruyere cheese
- 3 16 oz. bags of organic, chopped spinach - thawed
- 1/2 to 1 teaspoon kosher salt
- 1/4 to 1/2 teaspoon ground white pepper
- Panko topping
- 2 tablespoons unsalted butter
- 1 and 1/2 cup panko breadcrumbs
- sea salt, to taste
Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts
By mahto
Preheat oven to 400 degrees F
- 1/3 cup extra-virgin olive oil
- 3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
- 1 1/2 cups Brussels sprouts (about 1/2 pound), halved
- 4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
- 1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
- 1 tablespoon dried oregano
- 1 tablespoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/4 teaspoon sea salt
- 2 tablespoons freshly ground black pepper
Warm Quinoa Salad with Carrots and Grilled Chicken
By mahto
Put the quinoa in a small saucepan and cover with 2 cups of water
- 6 ounces red or black quinoa (1 cup)
- Salt and freshly ground black pepper
- 1/4 cup pine nuts
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 garlic cloves, minced
- 1/2 medium red onion, finely chopped
- 2 medium carrots, halved lengthwise and sliced crosswise into half-moons
- 2 teaspoons ground cumin
- 1 tablespoon plus 1 teaspoon sherry vinegar
- 2 skinless, boneless chicken breast halves (about 6 ounces each), cut into 1-inch cubes
- 2 tablespoons small mint leaves
Rotisserie Chicken
By mahto
Tips Lifting the whole chicken up off the bottom of the slow cooker insert will keep air flowing all around the bir...
- 1 lemon, cut in half
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1 whole chicken, (about 4 1/2 pounds)
Coconut Black Rice
By mahto
COOK black rice according to package instructions; drain and set aside
- Serves 4
- 1 1/2 cups uncooked black rice
- 1 pint fresh raspberries
- 1 lb. fresh asparagus, ends removed
- 1 Tbsp fresh lemon zest
- 2 scallions, finely chopped
- 2 Tbsp shredded coconut
- 1/2 tsp sea salt
- 1/4 tsp freshly ground pepper
- 2 Tbsp Barlean's Coconut Oi
Miso-Glazed Black Cod
By mahto
Combine the quart of water and the salt
- 1 qt. plus 1 cup water
- 2 tbs. kosher salt
- 3 lbs. black cod filet(also called Sablefish or butterfish), cut into 8 portions, skin on preferably. In a pinch you can use fresh Chilean sea bass instead. It does work well with salmon also.
- 1 lb. kasu* aka fermented sake lees (the sedimentary by-product from rice-wine production)
- 1/2 cup brown sugar
- 2-3 tbs. miso
- 1/4 cup mirin
Spicy Jamaican Oxtail Curry
By mahto
Making the oxtail: Sprinkle the oxtail generously with salt and pepper
- 3 pounds oxtail
- Sea salt
- Freshly cracked pepper
- 2 tablespoons olive oil
- 1/2 cup stout, such as Guinness
- 1 tablespoon olive oil
- 2 large onions, diced
- 4 cloves garlic, finely chopped
- 1 habanero chile or 2 finger hot chiles, finely chopped
- 4 tablespoons Jamaican curry powder
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 3/4 cups quality coconut milk
- 3 cups beef broth
- 2 large yams or sweet potatoes, halved and cut into 1/2-inch slices
- 4 to 5 multi-colored carrots, peeled, sliced into 3 pieces
- Juice of 1 lime
- 2 cups steamed basmati rice, for serving
- Sufficient quantity lime wedges, for serving
- Sufficient quantity green onions, sliced, for garnish