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Recipes
Lizano-Style Costa Rican Salsa
By mahto
Remove the stems of the chiles and then slice the chiles in half lengthwise
- 1-2 dried chiles, such as guajillo
- 1 1/2 cups water
- 1/2 small yellow onion
- 1 4-inch piece thick carrot, chopped
- 2 tablespoons granulated sugar
- 2 tablespoons fresh squeezed lemon juice
- 1 tablespoon unflavored vinegar
- 1 tablespoon ground cumin
- 2 teaspoons fine salt
- 2 teaspoons molasses
- 2 teaspoons all-natural powdered vegetable broth base, optional
- makes about 2 cups
Dirty P's Garlic-Ginger Chicken Thighs
By mahto
Combine the chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic ba...
- 2 pounds skin-on, boneless chicken thighs
- 1 cup thinly sliced red onion
- 2 tablespoons minced garlic
- 2 tablespoons minced peeled ginger
- 1/4 cup soy sauce
- 1/4 cup fresh tangerine or orange juice
- Freshly ground pepper
- Vegetable oil, for the grill
Black Beans and Brown Rice
By mahto
Cook rice according to package directions (omitting salt and oil)
- 2 c cooked brown rice
- 1/2 c red onion, diced fine
- 4 garlic cloves, grated
- 1/2 t cumin seed
- 1/4 t red pepper flakes
- 15 oz black beans, drained and rinsed
- 14 oz diced tomatoes, fire roasted or low sodium
- 1 T cilantro, chopped
Cheesy Spinach Ziti
By mahto
Directions Cook the pasta according to package directions, then toss with all remaining ingredients
- 1/4 cup whole wheat penne
- 1 tablespoon extra-virgin olive oil
- 1/4 cup nonfat ricotta cheese
- 2 tablespoons organic valley shredded italian four-cheese blend
- 1/2 cup fresh baby spinach leaves
- 2 tablespoons onions, sliced
- 1/2 cup newman's own marinara pasta sauce
Apple-Brandy Hot Toddies
By mahto
In small saucepan, bring the water to a boil
- 1 1/2 cups water
- 2 tablespoons plus 2 teaspoons honey
- 1/2 cup fresh lemon juice
- 2 cups apple brandy, preferably Calvados
- Eight 3-inch cinnamon sticks
Vietnamese dressing (nuoc mam cham)
By mahto
Makes 1 cup To make the dressing, place fish sauce, vinegar, sugar and water in a pan over medium heat and stir ...
- 60 ml (1/4 cup) fish sauce
- 60 ml (1/4 cup) rice vinegar
- 2 tbsp white sugar
- 125 ml (1/2 cup) water
- 2 garlic cloves, finely chopped
- 1 red birdseye chilli, finely chopped
- 2 tbsp lime juice
Grilled Pimento Mac n Cheese
By mahto
In a food processor blend together the garlic, paprika, salt, hot sauce, cayenne and some black pepper
- 1 clove garlic, smashed and chopped
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon hot sauce, such as Frank's Red Hot
- 1/4 teaspoon cayenne pepper
- Freshly ground black pepper
- 1 cup mayonnaise
- 4 ounces shredded Cheddar
- 4 ounces shredded smoked Cheddar
- 1 cup macaroni pasta, cooked and cooled
- 1 roasted bell pepper, cut into small diced
- 2 pieces country white bread
- Butter
- 2 thick slices tomato
- 1 piece bacon diced and cooked
- 2 ounces mild Cheddar
"Drunken" salsa (Salsa Borracha)
By mahto
can just use tequila
- 8 dried pasilla chiles* or dried ancho chiles
- 1 cup fresh orange juice
- 1 can dark-colored beer
- 1/2 cup golden tequila
- 1 garlic clove, minced
- 1/4 cup olive oil
- Salt and freshly ground black pepper
- 1/4 cup crumbled anejo cheese** or feta cheese
Chili-Beef-Stuffed Zucchini
By mahto
Preheat the oven to 450 degrees
- 4 zucchini (about 2 pounds), halved lengthwise and seeded
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 3/4 pound ground beef
- 1 teaspoon ground cumin
- Salt and pepper
- 2 tomatoes, seeded and chopped
- 1 cup jarred pickled jalapeno chiles, finely chopped
- 1 8 ounce bag Mexican-style shredded cheese
Thai Green Curry with Chicken
By mahto
the curry paste can be made well ahead of time and there's absolutely no work involved if you have a food processor...
- 1 lb cooked chicken (sliced into shreds)
- 600 ml coconut milk (you will need to buy two tins)
- 8 chillies (green bird eye, whole)
- 1 lemon grass
- 2 tbsps lime juice
- 1 lime peel (rounded teaspoon kaffir, pared and thinly shredded)
- 7 slices thai ginger (galangal)
- 1 tsp coriander (stalks, chopped)
- 1/2 ground cumin (level teaspoon roasted)
- 1/2 ground coriander (level teaspoon roasted)
- 3 garlic cloves
- 5 shallots (Thai, peeled, or normal shallots if not available)
- 1 shrimp paste (level teaspoon)
- 31/2 thai fish sauce (level dessertspoons)
- 1 palm sugar (level teaspoon)
- 3 green peppercorns (level dessertspoons fresh, or preserved in brine)
- 7 lime leaves (kaffir)
- 1/2 red chilli (mild, de-seeded and cut into hair-like shreds)
- 1 oz basil leaves (Thai)