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Recipes
Maple-Roasted Brussels Sprouts with Pumpkin Seeds
By mahto
Preheat the oven to 400°F
- 2 pounds Brussels sprouts
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons maple syrup
- 1/4 cup raw green pumpkin seeds
Grilled Lemongrass Chicken with Red Quinoa and Vegetables
By mahto
Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriand...
- 3 medium shallots, roughly chopped
- 2 stalks fresh lemongrass (tough outer leaves removed)
- 1 piece ginger (about 1 1/2 inches), peeled
- 1/4 cup plus 5 teaspoons canola oil, divided
- 1/4 cup fresh lime juice
- 1 tablespoon tamari (or soy sauce)
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 4 boneless, skinless organic chicken breasts (about 5 ounces each)
- 3/4 cup red quinoa
- 1 1/2 cups chicken broth (or stock)
- Vegetable oil cooking spray
- 1 pound fresh sugar snap peas, strings removed
- 1 red bell pepper, cored, seeded, and thinly sliced
- 2 tablespoons chopped fresh mint
Brussels Sprout, Bacon and Gruyère Frittata
By mahto
Preheat the broiler and position a rack 6 inches from the heat
- 1/2 pound thick-cut bacon, diced
- 2 shallots, halved and thinly sliced
- 3/4 pound brussels sprouts, halved and sliced 1/4 inch thick
- Kosher salt
- Freshly ground pepper
- 8 large eggs
- 2 tablespoons whole milk
- 1 cup shredded Gruyère cheese
- 1/4 cup snipped chives
Rhode Island Clam Chowder
By mahto
Rinse the clams several times under cold running water
- 24 quahog clams (about 8 pounds), scrubbed
- 5 ounces slab bacon, cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 stalks celery, thinly sliced
- 1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch cubes
- 1 teaspoon Worcestershire sauce
- Freshly ground white pepper
- Chopped fresh parsley, for topping (optional)
Shrimp vs. Lobster Black Rice
By mahto
COOK Shrimp or Lobster in a large pot of boiling water for 2-3 minutes or until transparent and well done
- Serves 4
- 2 cups cooked black rice
- 1 Tbsp lemon zest
- 1 Tbsp harissa sauce
- 1 Tbsp olive oil
- 2 scallions, thinly sliced
- 1/4 cup finely chopped fresh parsley
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 12 oz fresh Shrimp or Lobster
- 1/4 cup Greek plain yogurt
Shaved Zucchini with Miso Vinaigrette
By mahto
If using white sesame seeds, in a small skillet, toast them over moderate heat until golden brown, about 3 minutes
- 1 1/2 tablespoons black or white sesame seeds
- 3 tablespoons white miso paste
- 2 tablespoons soy sauce
- 2 scallions, chopped
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon sugar
- 1 Thai chile, very thinly sliced
- 1/4 cup extra-virgin olive oil
- 1/4 cup chopped cilantro
- Salt and freshly ground pepper
- 6 firm medium zucchini
- 1 sheet of nori, julienned (see Note)
Carrot, Sweet Potato, and Red Lentil Soup
By mahto
1.Sweat the onions in the olive oil for 6 to 8 minutes until soft and translucent
- 2 tablespoons olive oil
- 1 large Vidalia or sweet yellow onion, chopped
- 1 large sweet potato, peeled and chunked
- 5 to 6 large carrots, peeled and chunked (about 4 cups)
- 1 cup red lentils
- 8 cups vegetable or chicken stock
- 1 tablespoon Harissa paste (I use Cava brand - a fresh paste available at most Mid-Atlantic Whole Foods)
- 2 teaspoons Ras el Hanout
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Nigella seeds (or black caraway) for garnish
- Greek yogurt for garnish
- Cilantro for garnish
Trent Pierce's Miso-Creamed Kale
By mahto
Place 2 tablespoons of the butter in a large, heavy-bottomed pan over medium heat
- 3 to 4 tablespoons unsalted butter, divided
- 1 large shallot, thinly sliced
- 2 cloves garlic, thinly sliced
- Salt and freshly ground black pepper
- 1 large bunch lacinato kale, or 2 smaller ones, stems removed, roughly chopped
- 1/2 cup shimeji mushrooms with stems, or shitake mushroom tops
- 1 tablespoon low-sodium soy sauce
- 1/4 cup dry vermouth
- 1/2 cup heavy cream
- 1 tablespoon white (shiro) miso, or more to taste
Spiced Salmon
By mahto
Prepare grill for medium heat
- 2 tablespoons chopped fresh oregano
- 2 teaspoons sesame seeds
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- 1 1/2 pounds skinless salmon fillet (preferably wild), cut into 1-inch pieces
- 2 lemons, very thinly sliced into rounds
- 2 tablespoons olive oil
Slow Cooker Kalua Pork Sandwiches With Crispy Asian Slaw
By mahto
Lightly smoky, forever-cooked pork is topped with sesame oil-spiked slaw and nestled into Hawaiian rolls
- PORK:
- 1 whole pork butt, 5 to 6 pounds
- Kosher salt
- 1 tablespoon liquid smoke
- 2 tablespoons soy sauce
- 1 cup water
- SLAW:
- 1 small head purple cabbage, cored and thinly sliced
- 1 small onion, peeled and thinly sliced
- 1 tablespoon sesame oil
- 1/2 tablespoon rice wine vinegar
- Freshly ground black pepper
- 1 package Hawaiian bread rolls