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Recipes
Curried Lentil Salad With Capers & Currants
By mahto
1. Rinse the lentils well and pick through them to remove any dirt or bits of rock
- For the dressing:
- 2 1/4 cups (1 lb.) Du Puy lentils
- 1/4 medium red onion, finely diced
- 1 cup dried currants (you could also use raisins or other dried fruit and chop them up finely)
- 1/3 cup capers
- Fresh herbs, chopped (parsley, cilantro, basil or mint) to taste
- 1 large carrot, peeled and diced
- 1 medium bell pepper, seeds and stem removed and diced
- 1 clove of garlic, peeled
- 1 bay leaf
- 1/3 cup cold pressed, extra virgin organic olive oil
- 1/4 cup apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp strong mustard
- 2 tsps sea salt
- 2 tsps freshly ground black pepper
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cloves
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp ground cinnamon
Three-Greens Soup with Sausage and Potatoes
By mahto
In a large pot, heat 1 tablespoon of the olive oil
- 3 tablespoons extra-virgin olive oil
- 1/2 pound Italian sausage, casings removed
- 1/2 pound baby white potatoes, sliced 1/4 inch thick
- 2 shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- 10 ounces curly spinach, thick stems discarded
- 1/2 pound kale, stems discarded and leaves coarsely chopped
- Salt
- Freshly ground pepper
- One 28-ounce can whole tomatoes, crushed
- 6 cups chicken stock or low-sodium broth
- 2 basil sprigs, plus chopped basil, for garnish
- 4 ounces escarole, leaves torn (4 cups)
Yucatan Style Pork Shoulder
By mahto
Preheat the oven to 350 degrees F
- 1/2 cup ground annatto seed
- 1/2 cup white vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup Mexican oregano
- 2 tablespoons ground coriander
- 2 tablespoons ground cumin
- 2 tablespoons ground black pepper
- 2 habanero chiles
- 2 heads peeled garlic
- 10 to 12 pound bone-in pork shoulder
- 2 large banana leaves
- 1 gallon orange juice
- 2 cups lime juice
- 1/2 cup salt
Fontina, Prosciutto and Caramelized Onion Pizzas
By mahto
In a large bowl, mix the yeast with the water and sugar and let stand until foamy, about 5 minutes
- DOUGH
- 1 envelope active dry yeast
- 1 cup warm water
- Pinch of sugar
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon chopped thyme
- 1 teaspoon salt
- 2 1/3 About 2 1/3 cups all-purpose flour
- TOPPINGS
- 3 tablespoons extra-virgin olive oil
- 2 pounds white onions
- Salt and freshly ground pepper
- 3/4 pound Italian Fontina cheese, sliced
- 8 thin slices of prosciutto
- 2 tablespoons grapeseed oil
- 1 tablespoon white truffle oil
- 2 tablespoons sherry vinegar
- 1 applepeeled, cored and cut into matchsticks
- 4 ounces arugula (6 cups)
Risotto with Italian Sausage
By mahto
Add the butter and olive oil to a medium skillet (cast iron works great)
- 1/4 cup butter, cut in cubes
- 1/4 cup olive oil
- 1 tablespoon chopped garlic
- 2 cups Arborio rice
- 5 cups chicken stock, plus more if needed
- 4 large pinches saffron
- 1/2 cup grated Parmesan, plus more for garnish
- 4 links mild Italian sausage
- Fresh chopped parsley, for garnish
Old Irish Cure
By mahto
Fill a cocktail shaker with ice
- Ice
- 1 1/3 ounces Irish whiskey, preferably Jameson
- 1/3 ounce dark rum
- 2 1/2 teaspoons Calvados
- 1/3 ounce fresh lemon juice
- 1/4 ounce cane syrup or Rich Simple Syrup
- 1/2 teaspoon honey mixed with 1/2 teaspoon water
- 1/2 teaspoon Fresh Ginger Juice
- Dash of Angostura bitters
- 1 thin apple slice, for garnish
Sweet Pea Juice
By mahto
PULSE apple, orange juice, peas, cilantro and stevia in a blender until liquefied
- Serves 2
- 2 large McIntosh apples, cored and diced
- 1 large orange, peeled and segmented
- 1 cup sugar snap peas, peeled
- 1/4 cup fresh cilantro
- 1/2 tsp stevia powder
Pulled Pork Sandwiches
By mahto
Makes 8 servings 1 Lightly season the pork with salt and pepper
- 1 3 1/2-pound boneless pork shoulder or butt roast, rind and excess fat trimmed
- Salt and freshly ground black pepper
- 2 18-22-ounce bottles of your favorite barbecue sauce
- 8 sesame seed buns, toasted
Cheesy Spinach Baked Penne
By mahto
Preheat the oven to 400 degrees F
- Nonstick cooking spray
- Kosher salt
- One 12-ounce box fiber-and-calcium-enriched penne
- 1 tablespoon olive oil
- 1/2 teaspoon fennel seeds, crushed
- 3 cloves garlic, thinly sliced
- One 28-ounce can no-salt-added crushed tomatoes
- 1 sprig fresh basil plus 1/2 cup leaves, torn, for garnish
- Freshly ground black pepper
- One 8-ounce block part-skim mozzarella (half grated, half cubed)
- One 16-ounce container 1-percent cottage cheese
- 1/4 cup grated Parmesan
- One 10-ounce block frozen chopped spinach, thawed and squeezed dry
Butter Fish in Butter Sauce
By mahto
Add the oil and 1 Tbsp butter to a large pan and place on medium heat
- 1 Tbsp canola or vegetable oil
- 2 Tbsp unsalted butter, divided
- 1 cup sliced onions
- 3 sprigs fresh thyme
- 1 clove garlic, crushed
- Sliced hot pepper
- Salt and freshly ground black pepper to taste
- 2 whole butterfish scaled, washed and pat dry. Cut into halves
- 2 cups room temperature water
- 1 green onion, thinly sliced (white and green parts)