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Recipes
Mulled Cranberry Cider for a Crowd
By mahto
Combine cider, cranberry juice and brown sugar in large saucepan
- 6 cups apple cider
- 2 cups cranberry juice
- 1/4 cup golden brown sugar
- 4 allspice berries
- 4 whole cloves
- 6 star anise pods, plus a few extra for garnish
- 2 cinnamon sticks
- 1 lemon, thinly sliced
- 1 1/2 cups dark rum (optional)
Creamed Spinach Mac and Cheese
By mahto
Preheat the oven to 375º and butter an 8-inch-square pan
- One 12-ounce box gluten-free short pasta
- 2 tablespoons unsalted butter, plus more for greasing
- 2 tablespoons Silvanaâs Kitchen Gluten-Free All-Purpose Flour
- 2 cups whole milk, warmed
- 1/4 teaspoon ground nutmeg
- 8 ounces sharp cheddar cheese, shredded (2 cups)
- 4 ounces cream cheese (1/2 cup)
- One 10-ounce box frozen chopped spinachâthawed, drained and squeezed dry
- Kosher salt
- 2 tablespoons crushed gluten-free rice cereal, such as Erewhon
- 2 tablespoons Parmigiano-Reggiano cheese
Kale Caesar Salad
By mahto
Puree 1/3 cup olive oil, 1 garlic clove, 2 anchovy fillets, 1 teaspoon Worcestershire sauce, and salt and pepper to...
- 1/3 cup olive oil
- 1 garlic clove
- 2 anchovy fillets
- 1 teaspoon Worcestershire sauce
- salt and pepper to taste
- 1 1/2 cups crusty bread cubes
- 1 1/4 pounds chopped kale
Fried Shrimp Flatbreads with Spicy Cardamom Sauce
By mahto
PREPARE THE SAUCES In a bowl, whisk the crème fraîche with the buttermilk, mint, chives, lemon zest and 1 minced ...
- sauces
- 1/2 cup crème fraîche
- 2 tablespoons buttermilk
- 2 tablespoons chopped mint
- 2 tablespoons minced chives
- Finely grated zest of 1 lemon
- 7 garlic cloves, minced
- Salt
- Freshly ground black pepper
- 4 Thai chiles, minced
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cumin
- 2 tablespoons freshly squeezed lemon juice
- fried shrimp
- 1 large egg beaten with 1 tablespoon of water
- 1 cup panko (Japanese bread crumbs)
- 16 large shrimp (about 1 pound), shelled and deveined
- Vegetable oil, for frying
- Salt
- Four 10-inch, thin flatbreads, such as naan, or thick flour tortillas, warmed
- 1 Hass avocado, sliced lengthwise 1/4 inch thick
- 1/4 cup sliced pickled red onions (from a jar of pickled beets and onions)
Beef Tataki
By mahto
Grill the beef until the meat is hot throughout but still rare (pink), remove from heat and promptly dunk in ice wa...
- Beef (good quality rib roast or prime rib)
- Spring onions (green onions)
- Fresh beefsteak tomato
- Whole white onions
- Momijioroshi (grated daikon radish sprinkled with nanami togarashi)
- Ponzu sauce
Zucchini Ribbon Pasta
By mahto
In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for
- 3/4 pound whole-wheat fettuccini
- 2 medium green zucchini (about 1 pound)
- 2 medium yellow zucchini (about 1 pound)
- 3 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 cup low-sodium chicken broth
- 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
- 1/3 cup finely minced parsley leaves, plus more for garnish
- 1 cup thinly sliced basil leaves, plus more for garnish
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fresh ground black pepper
- Salt
Wild Rice and Mushroom Pilaf
By mahto
Rinse wild rice thoroughly in cold water
- 1 cup wild rice, uncooked
- 2 cups Organic Chicken or Vegetable Broth
- 2 cups water
- 2 tablespoon butter
- 2 large shallot, minced (about 2 tablespoons)
- 1 medium organic yellow onion, diced (about 1/2 cup)
- 1 medium red bell pepper, diced
- 2 cloves garlic, minced
- 1 cup button mushrooms, diced
- 1 cup portobella mushrooms, diced
- 1 tablespoon fresh marjoram or 1 teaspoon dried marjoram
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- Freshly cracked black pepper and sea salt to taste
- 1/2 cup pine nuts, toasted
Cheesy All-Vegetable Lasagna
By mahto
Preheat oven to 400°F. Warm a tablespoon of olive oil in a large skillet over medium heat
- Serves 8 to 10
- 1 onion, diced small
- 1 (8-ounce) package baby bella mushrooms, diced small
- 1 small (12-ounce) eggplant, diced small
- 1 small zucchini or yellow squash, diced small
- 1 red bell pepper, diced small
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
- 1 teaspoon fresh oregano, minced (or 1/2 teaspoon dried oregano)
- Pinch red pepper flakes, optional
- 6-ounce package baby spinach
- 3 cups tomato sauce (or one 28-ounce can crushed tomatoes)
- 15 dry lasagna noodles (regular noodles, not no-boil)
- 2 1/2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
Multi-Layered Scallion Pancakes
By mahto
Makes 4 large flatbreads. TO MAKE THE DOUGH: Mix all-purpose flour, bread flour, sugar, and salt together in the ...
- Dough:
- 1 cup (130 grams) all-purpose flour
- 1 cup (140 grams) bread flour
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1/2 cup (120 grams) hot/warm water (150° F)
- 1/4 cup cold/room-temperature water
- 1/4 cup (50 grams) vegetable oil
- Scallion oil and fillings:
- 2 cups (105 grams) diced scallions, divided
- 1/2 cup (100 grams) vegetable oil
- 1 teaspoon salt
- 1 teaspoon ground white pepper, divided into 1/2 teaspoon each
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon baking soda
- Coarse sea salt, to taste
- More vegetable oil for frying
Sesame-Chile Kettle Corn
By mahto
In a large nonstick saucepan, heat the canola oil, sesame oil, popcorn and chiles over high heat until sizzling
- 2 tablespoons canola oil
- 2 teaspoons toasted sesame oil
- 1/4 cup plus 2 tablespoons popcorn kernels
- 8 dried chiles de árbol
- 2 tablespoons sugar
- 1 tablespoon black sesame seeds
- Salt