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Recipes
Classic Chicken Noodle Soup
By mahto
Coat a large saucepan with no-stick spray
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 5 1/4 cups defatted chicken broth
- 1/2 cup sliced celery
- 1/3 cup sliced carrots
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1/8 teaspoon ground black pepper
- 4 boneless, skinless chicken breast halves (1 pound), cut into 1/2" pieces
- 3 ounces ribbon egg (no-yolk) noodles
- 1 tablespoon chopped fresh parsley
Kale Rolls Stuffed with Quinoa.
By mahto
1. In a large saucepan over medium heat, heat 1 tablespoon oil
- 2 Tablespoons olive oil, divided
- 2 Pounds plum tomatoes, chopped
- 6 Cloves garlic, coarsely chopped
- 2 Teaspoons chopped fresh thyme
- Coarse salt
- 12 Large Tuscan kale leaves
- 3/4 Cup uncooked quinoa
- 1 Medium yellow onion, chopped
- 1 1/2 Cups vegetable broth
- 1/3 Cup chopped walnuts, toasted and divided
- 2 Ounces crumbled goat cheese (optional)
Maple-Glazed Peanuts & Bacon
By mahto
Preheat the oven to 325°
- 1/2 cup pure maple syrup
- 3 cups unsalted roasted peanuts (1 pound)
- 1/2 teaspoon dry mustard
- 1 tablespoon thyme leaves, minced
- 1/2 teaspoon cayenne pepper
- 3/4 teaspoon Old Bay Seasoning
- 3 thick slices of bacon (3 ounces)
- 1 tablespoon kosher salt
Peanut-Raisin Granola Bars
By mahto
Preheat the oven to 325. Line a 15-by-10-inch rimmed baking sheet with foil and coat with cooking spray
- Cooking spray
- 2 1/2 cups rolled or quick-cooking oats
- 1 cup dry-roasted peanuts
- 1 cup raisins
- 1 cup sunflower seeds
- 1 1/2 teaspoons ground cinnamon
- 114-ounce can sweetened condensed milk
- 1 stick unsalted butter, melted
Sautéed Greens with Garlic
By mahto
Rinse greens well. Tear or cut leaves away from stems and discard stems
- 2 large bunches greens (chard, collards, kale or mustard)
- 1 tablespoon extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- Few pinches red pepper flakes
- 1 tablespoon sherry vinegar or cider vinegar
- 1/2 teaspoon fine sea salt, plus more to taste
Caramel Popcorn
By mahto
Preheat oven to 250 degrees F (95 degrees C)
- 1 cup butter
- 2 cups brown sugar
- 1/2 cup corn syrup
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 5 quarts popped popcorn
Fingerling Papas Bravas with Smoky Aioli
By mahto
In a very large saucepan, cover the potatoes with water
- 3 pounds fingerling potatoes
- Kosher salt
- 2 large egg yolks
- 1 small garlic clove, mashed to a paste or very finely grated
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- 1 cup vegetable oil, plus more for frying
- 1 teaspoon sweet smoked paprika, preferably pimentón de la Vera
- 2 tablespoons finely chopped flat-leaf parsley
- Maldon sea salt or other flaky salt
Chicken Fajitas
By mahto
Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth
- 1 cup packed cilantro leaves, plus extra for serving
- 1/4 cup lime juice, about 2 limes
- 1/4 cup low-sodium chicken broth
- 3 scallions, cut into 1-inch pieces
- 2 cloves garlic
- 1 jalapeno, seeded if desired
- 1 tablespoon honey
- Kosher salt
- 1 1/2-pounds boneless skinless chicken breasts
- 1 red onion, sliced into 1/2-inch thick rounds
- 2 orange and/or yellow bell peppers, quartered, seeds removed
- 1 ripe avocado, halved, seeded and peeled
- 1 1/2 teaspoons olive oil
- 1/8 teaspoon ground cumin
- 1/8 teaspoon ground coriander
- 1/4 cup fat-free Greek Yogurt
- 12 corn tortillas
Chipotle Shrimp Tostadas
By mahto
In a medium, deep skillet, heat 1/4 inch of vegetable oil until hot
- 1 teaspoon vegetable oil, plus more for frying
- 4 corn tortillas
- Kosher salt
- 24 large shelled and deveined shrimp (about 1 pound)
- 1 teaspoon chipotle chile powder
- 4 cups shredded cabbage or coleslaw mix
- 1 medium tomato, seeded and cut into 1/4-inch dice
- 2 scallions, thinly sliced
- 1/4 cup sour cream
- 1 1/2 teaspoons fresh lime juice
- 1 Hass avocado, thinly sliced
- 2 medium radishes, thinly sliced
- 1/4 cup cilantro leaves
- Lime wedges, for serving
Hominy Sausage Casserole
By mahto
•Preheat oven to 350 degrees F
- 1 (16-ounce) package hot pork sausage
- 1 (15 1/2-ounce) can white hominy, drained
- 1 (15 1/2-ounce) can yellow hominy, drained
- 1 1/2 cups cups shredded sharp Cheddar cheese, divided
- 1 (2-ounce) jar chopped pimiento, drained
- 1 small onion, finely chopped
- 4 eggs
- 1 tablespoon chopped fresh parsley