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Recipes
New Mex migas
By mahto
1. Melt the butter over medium heat in a large nonstick skillet
- 2 tablespoons butter
- 1/3 cup chopped green onion (green parts only)
- 1/4 to 1/2 cup chopped roasted and peeled green chile, or fresh salsa
- 8 eggs, beaten until smooth
- Salt
- 4 ounces (about 2 3/4 cups) tortilla chips, preferably stale
- 1/2 cup grated cotija cheese, divided
- 1/2 cup cooked black beans
- 1/4 cup Mexican sour cream, plus more to taste
- 1/4 cup coarsely chopped cilantro
Garden Barley Oxtail Soup Recipe
By mahto
Sprinkle oxtails generously with salt and pepper
- For the Oxtails:
- 4 pounds beef oxtails
- Kosher salt and freshly ground pepper
- Extra-virgin olive oil
- 1 (28 ounces) can petite diced tomatoes with juice
- 1 teaspoon dried oregano, crushed
- 1 large bay leaf, broken in half
- .
- For the Soup:
- 1 quart (4 cups) beef stock
- 1 cup water
- 1/2 cup barley
- 4 carrots, peeled and sliced thick
- 2 large stalks celery, sliced thick
- 1 large sweet onion, halved and sliced thick
- 1 large red potato, peeled and cut into 1-inch cubes
- 1 cup frozen green beans or 1/2 cup frozen sweet peas
- 1/2 cup frozen corn
- Salt to taste and lots of freshly ground black pepper
Red Dzao salmon steamboat (lao ca hoi dzao do)
By mahto
In a stockpot, add lemongrass, ginger, mushrooms, black cardamom, star anise, coriander roots and reserved salmon b...
- 4 lemongrass stems, bruised
- 4 cm knob ginger, sliced
- 15 dried shiitake mushrooms, soaked in water for 30 minutes
- 2 black cardamom
- 2 star anise
- 2 coriander roots
- 3 litres water
- 2 tomatoes, diced
- 2 long red chillies, sliced
- 1 tbsp sate sauce (available from Asian grocer)
- 1/2 pineapple, sliced
- 2 limes, juiced
- 1 tbsp salt
- 6 tbsp fish sauce
- Raw ingredients
- 1 salmon, filleted, sliced into 3 x 5cm pieces (bones and head reserved for stock)
- 4 tomatoes cut into wedges
- 500 g silken tofu, sliced into cubes
- 1 kg soft rice noodles
- 1 Chinese white cabbage, sliced
- 1 bunch watercress
- 1 bunch water spinach
- 1 bunch mustard greens
Blueberry Sunrise Smoothie
By mahto
Lightly coat a small unheated nonstick skillet with cooking spray; heat over medium-low heat
- Nonstick cooking spray
- 1 egg, beaten
- 1 banana, peeled, cut up, and frozen
- 1 6 ounce carton plain low-fat yogurt
- 1/3 cup halved seedless grapes, frozen
- 1/3 cup frozen blueberries
- 2 tablespoons frozen orange juice concentrate, thawed
- Blueberries and halved seedless grapes (optional)
Apple-Bacon Brussels Sprouts
By mahto
Heat a large skillet over medium heat and add bacon strips
- 1 pound Brussels sprouts, washed and quartered
- 3 slices center cut bacon, fat trimmed
- 1 tart, crisp apple, cored and cut into chunks
- 1/4 cup unsweetened apple juice
- 2 tablespoons diced red onion
- Salt and pepper to taste
Smoky Chicken Corn Cakes
By mahto
1.Using a fork or your fingers, shred the chicken meat, discarding the skin and bones
- 1 3 1/2- to 4-pound rotisserie chicken
- 1 tablespoon chopped canned chipotle chilies in adobo sauce
- 3 tablespoons fresh lime juice
- 1 teaspoon kosher salt
- 1 small red onion, thinly sliced
- 4 Roma (plum) tomatoes, diced
- 1/3 cup fresh cilantro leaves
- 1/2 cup all-purpose flour
- 1/2 cup yellow cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon black pepper
- 4 large eggs
- 1 cup part-skim ricotta
- 10 ounces frozen corn, thawed
- 2 teaspoons canola oil
- 1/2 cup sour cream (optional)
Shrimp and Crawfish Etoufee
By mahto
For the Etouffee: Heat a medium cast-iron skillet over medium heat and add the butter
- Shrimp Crawfish Etoufee:
- 1 tablespoon butter
- 1/4 cup diced bell pepper
- 2 tablespoons diced yellow onion
- 1 celery stalk, diced
- 1 tablespoon minced garlic
- 1 tablespoon Roux, recipe follows
- Rum
- 6 shrimp
- 8 ounces crawfish tail meat
- 1 ounce Mama's Green Creole Sauce, recipe follows
- Pinch pepper
- Pinch kosher salt
- Pinch ground thyme
- Mama's Creole Herb Rice:
- 1/2 cup brown rice
- 1 cup long grain white rice
- 1/4 cup canola or vegetable oil
- 1 tablespoon fresh thyme leaves
- Salt
- Mama's Green Creole Sauce:
- 1/4 cup lemon juice
- 2 tablespoons canola oil
- 1/4 teaspoon salt
- 10 cloves garlic
- 4 jalapeno peppers
- 2 green onions, cut in half
- 1 small yellow onion, cut into wedges
- 1 bell pepper, cut into wedges
- 1/2 bunch parsley, rinsed
- Roux:
- 1/4 cup oil
- 1/4 cup flour
Bean and Pumpkin Chili
By mahto
1. HEAT a pot over medium-high heat
- SERVINGS: 4
- 2 tsp canola oil
- 1 onion, chopped
- 1 sm red bell pepper, chopped
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/8 tsp salt
- 1 clove garlic, finely chopped
- 1 c canned, unseasoned pumpkin
- 1 c no-salt added canned white beans, rinsed and drained
- 1 1/2 c water or fat-free, low-sodium vegetable broth
- 1 Tbsp flaxseed oil
- 1/4 c chopped cilantro,
- hot-pepper sauce
Slow-Cooker Salsa Chicken
By mahto
Salsa Chicken is easy to make; just put all the ingredients in a slow cooker and let the machine do the work
- 2 pounds (32 ounces) chicken breasts, boneless and skinless
- 1 cup salsa, homemade or purchased
- 1 cup petite diced canned tomatoes (choose low-sodium)
- 2 tablespoons Taco Seasoning
- 1 cup onions, diced fine
- 1/2 cup celery diced fine
- 1/2 cup carrots, shredded
- 3 tablespoons sour cream, reduced fat
Sausage and Broccoli Rabe Stoup
By mahto
In a medium pot, bring a few inches of water to a boil over medium heat, then salt the water
- Salt
- 1 large bundle broccoli rabe, 1 1/4 to 1 1/2 pounds
- 1 tablespoon extra-virgin olive oil
- 1 1/4 to 1 1/2 pounds bulk Italian sweet or hot sausage
- 1 onion, chopped
- 3 to 4 cloves garlic, finely chopped or very thinly sliced
- 1 red chile pepper, very thinly sliced
- 2 tablespoons chopped fresh thyme leaves
- 1 tablespoon lemon zest
- A few grates nutmeg
- 6 cups chicken stock-in-a-box
- 2 cups water
- 3/4 About 3/4 cup orecchietti pasta
- Grated pecorino or Parmigiano-Reggiano, for topping
- Crusty bread, such as ciabatta