Mahto's profile page
Recipes
basic brine
By mahto
Boil it all together and then cool, then submerge the chicken or turkey overnight
- 1 cup salt to 1 gallon water, 1 bulb of garlic cut in half, 4 bay leaves, 1 bunch of thyme and the peel of 1 lemon.
Tortellini Corn Chowder
By mahto
1. SET a Dutch oven over medium heat
- SERVINGS: 8
- 3 slices turkey bacon, coarsely chopped
- 1 onion, chopped
- 1 rib celery, chopped
- 1 sm red bell pepper, chopped
- 2 c fresh or frozen corn kernels
- 2 c fat-free reduced-sodium chicken broth
- 1/3 c unbleached or all-purpose flour
- 3 c 1% milk
- 1/3 c chopped fresh basil or 1 teaspoon dried
- 1/4 tsp salt
- 8 ounces low-fat fresh or frozen cheese tortellini, cooked and drained
Potato, Spinach, and Goat Cheese Quiche
By mahto
Adjust oven rack to middle position and preheat to 400°F
- 1 recipe pie crust (for single crust pie)
- 2 tablespoons butter
- 1 small onion, finely chopped (about 1/2 cup)
- 1 medium Yukon Gold potato, cut into 1/2-inch cubes (about 1 1/2 cups)
- 10 ounces frozen spinach, thawed and squeezed of all excess liquid
- Kosher salt and freshly ground black pepper
- 5 eggs, beaten
- 1/4 cup milk
- 1/4 cup fresh goat cheese
Steamed Bacon Buns with Hoisin
By mahto
In a large skillet, cook the bacon and ginger over moderately high heat, turning the bacon once, until lightly bro...
- 1/2 pound thick-cut smoky bacon, cut into 2-inch pieces
- Six teen 1/8-inch-thick coins peeled fresh ginger
- 1 cup low-sodium chicken broth
- 1/4 cup mirin
- 1/4 cup unseasoned rice vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce
- One 16.3-ounce tube buttermilk biscuit dough (8 biscuits), such as Pillsbury Grands
- Hoisin sauce, Sriracha, sliced scallions, sliced radishes and bread-and-butter pickles, for serving
Bhakri (Indian Unleavened Rice Bread)
By mahto
Combine 2 cups rice flour, water, and salt, and knead, adding more water or flour as necessary to create a dough th...
- 2 1/4 cups rice flour (divided)
- 1 cup water
- Kosher salt
Japanese Pizza
By mahto
Preheat the oven to 375º
- 2 1/2 ounces shiitake mushroomsâstemmed, caps thinly sliced
- 2 tablespoons soy sauce
- 2 tablespoons canola oil
- 1/2 teaspoon toasted sesame oil
- 3 cups cooked sushi rice
- 5 ounces firm tofu, sliced
- 2 teaspoons unagi sauce (optional)
- 1/3 cup shelled edamame
- 5 ounces Manchego cheese, shredded (about 1 1/2 cups)
- 1/2 cup soy bean sprouts
- Kosher salt
- Togarashi and toasted white and black sesame seeds, for sprinkling
- 1 cup large bonito flakes
- 6 shiso leaves, thinly sliced
- 1/4 cup cilantro leaves
Spiced Cauliflower Soup
By mahto
Warm oil in large saucepan over medium heat
- 1 tsp canola oil
- 2 cinnamon sticks
- 2 tsp mild curry powder
- 1 med onion, halved and sliced
- 2 cloves garlic, minced
- 2 tbsp water
- 3 C vegetable broth
- 1/2 head cauliflower, cut into sm florets
- 1 C thinly sliced mustard greens
Whole-Wheat Spaghetti with Swiss Chard and Pecorino Cheese
By mahto
Heat the oil in a heavy large frying pan over medium heat
- 1 tablespoon olive oil
- 2 onions, thinly sliced
- 2 bunches Swiss chard, trimmed and chopped (about 14 cups)
- 3 garlic cloves, minced
- 1 (14 1/2-ounce) can diced tomatoes with juices
- 1/4 cup dry white wine
- 1/4 teaspoon dried crushed red pepper flakes
- Salt and pepper
- 8 ounces whole-wheat spaghetti
- 1/4 cup pitted kalamata olives, coarsely chopped
- 2 tablespoons freshly grated Pecorino cheese
- 2 tablespoons toasted pine nuts
Shrimp Fra Diavolo with Vermicelli
By mahto
In a large frying pan, heat the oil over moderately low heat
- 2 tablespoons cooking oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
- 1/4 teaspoon dried red-pepper flakes
- 1/4 cup water
- 1/4 cup chopped fresh parsley
- 3/4 teaspoon salt
- 1 pound medium shrimp, shelled
- 3/4 pound vermicelli
Spicy Shrimp With Peas and Curried Rice
By mahto
Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat
- 3 tablespoons canola oil
- 2 cloves garlic, sliced
- 1 cup long-grain white rice
- 2 teaspoons curry powder
- kosher salt and black pepper
- 1 1/4 pounds peeled and deveined large shrimp
- 1/4 to 1/2 teaspoon crushed red pepper
- 1 large shallot, sliced
- 1 10-ounce bag frozen peas, thawed
- 1/2 cup chopped fresh mint
- 1 tablespoon fresh lime juice, plus lime wedges for serving