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Recipes
Chicken Chili
By mahto
Put the chicken in the slow cooker
- 2 pounds ground chicken, coarsely ground preferred
- 3 tablespoons chili powder, plus 2 teaspoons
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can white beans, drained and rinsed
- 2 (28-ounce) cans diced fire roasted tomatoes
- 1 medium sweet potato (about 10 ounces), peeled and shredded
- 1 (15-ounce) can low-sodium chicken broth
- 1/4 cup instant tapioca (recommended: Minute tapioca)
- 1 to 2 chipotle chiles in adobo sauce with seeds, chopped
- 2 tablespoons soy sauce
- 1 tablespoon kosher salt
- 1 tablespoon onion powder
- 2 teaspoons granulated garlic
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Pinch ground cloves
- 1/2 to 3/4 cup lager-style beer, optional
- Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos
Quinoa Risotto with Lemon and Roasted Tomatoes
By mahto
Preheat the oven to 375°
- 1 1/2 cups white quinoa, rinsed
- Kosher salt
- 1/2 cup panko (Japanese bread crumbs)
- 6 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons minced rosemary
- 2 garlic cloves, minced
- Freshly ground pepper
- 4 whole canned Italian tomatoes, drained and halved lengthwise
- 1 lemon
- 1 large shallot, finely chopped
- 2 cups chicken stock
- 1/4 cup crème fraîche, plus more for garnish
- 1 teaspoon grated lemon zest
- Finely grated Parmigiano-Reggiano cheese
- Chopped flat-leaf parsley, for garnish
“Get Your Orange” Flax Smoothie
By mahto
Combine peaches, carrot juice, orange juice, flaxseed and ginger in blender; blend until smooth
- 2 cups frozen peach slices
- 1 cup carrot juice
- 1 cup orange juice
- 2 tablespoons ground flaxseed (see Tip)
- 1 tablespoon chopped fresh ginger
Portobello-Mushroom and Red-Pepper Pizza
By mahto
Heat the oven to 450°. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat
- 6 tablespoons olive oil
- 2 red bell peppers, cut into thin slices
- 1 1/2 pounds portobello mushrooms, stems removed, caps cut into 1/4-inch slices
- 1 teaspoon salt
- 1 pound store-bought or homemade pizza dough
- 3 cloves garlic, minced
- 1/4 teaspoon fresh-ground black pepper
- 3/4 cup lightly packed basil leaves, chopped
- 1/2 pound fresh salted mozzarella, cut into 1/4-inch cubes
- 1/2 cup grated Parmesan
Chipotle-Mango Barbecue Chicken With Cilantro Chimichurri
By mahto
Prepare the chicken: Put the mangoes, cilantro, chipotles, adobo sauce, vinegar, garlic, lemon juice, canola oil, 1...
- For the chicken:
- 3 mangoes, peeled, pitted and chopped
- 1 1/4 cups loosely packed fresh cilantro, not chopped, stems and all
- 3 chipotle chile peppers in adobo sauce, plus 1 tablespoon sauce from the can
- 3 tablespoons rice vinegar (not seasoned)
- 4 cloves garlic
- 3 tablespoons fresh lemon juice
- 1 1/2 tablespoons canola oil, plus more for the grill
- Kosher salt and freshly cracked pepper
- 12 pieces skin-on, bone-in mixed chicken thighs and drumsticks (about 5 pounds)
- For the chimichurri:
- 1 1/2 cups fresh cilantro leaves
- 1/2 cup fresh flat-leaf parsley leaves
- 2 scallions, white parts only, roughly chopped
- 3 cloves garlic, minced
- 1 cup grapeseed oil
- 1 teaspoon agave syrup
- 1/4 cup fresh lime juice
- Kosher salt and freshly cracked pepper
Traditional Pork Belly Buns (Gua Bao)
By mahto
Saute pickled mustard greens in about 4 T of vegetable oil over medium-high heat for about 1 minute
- Mustard Greens
- 4 T vegetable oil
- 2/3 lb pickled mustard greens, chopped
- 1 T soy sauce
- Pork Belly
- 2 T vegetable oil
- 1 T chopped shallots
- 2 lbs pork belly, sliced into 2 inch pieces
- Braising Ingredients
- 1 T sugar
- 1 T cooking wine
- 1/2 t 5-spice powder
- 1 1/2 cup water
- 1/2 cup soy sauce
- Condiments
- 1 cup crushed peanuts
- 1/2 cup cilantro
- The baos
- Use store bought ones
Carrots and Zucchini with Cilantro
By mahto
In a steamer, cook the carrots until crisp-tender, about 15 minutes
- 1 pound carrots, cut into matchsticks
- 3 medium zucchini, cut into matchsticks
- 3 tablespoons butter, melted
- 1/2 cup chopped cilantro or parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Bagnèt verd (a.k.a. salsa verde)
By mahto
Finely chop together the parsley, garlic, anchovies, capers, celery, onion and chile
- A large handful of Italian parsley leaves
- 2 cloves garlic
- 3 whole salt-packed anchovies, filleted, or 6 anchovy fillets in oil
- 10 salt-cured capers, soaked in water and drained
- 1/2 stalk celery
- 1 About 1 tablespoon chopped onion
- 1/2 small dried hot red chile, soaked until soft, and finely diced
- Pinch of salt
- 1 tablespoon red wine vinegar, more to taste
- 2 tablespoons bread crumbs
- 1/4 cup extra-virgin olive oil, more if desired, preferably from Liguria
octopus tacos
By mahto
Add the octopus to the soy sauce to a medium-size bowl and set aside
- 2 preboiled 6-inch octopus tentacles, about 1-inch round
- 1/4 cup soy sauce
- 1/4 large jicama, peeled and cut into matchsticks
- 1/2 red onion, sliced lengthwise into thin strips
- 1 lime, juiced, plus wedges for garnish
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 4 tablespoons olive oil
- 4 fajita-sized flour tortillas
- 1 tablespoons freshly chopped cilantro leaves, plus sprigs for garnish
New York Cheesecake
By mahto
This cheesecake is easy to make, and it's so delicious
- 15 graham crackers, crushed
- 2 tablespoons butter, melted
- 4 (8 ounce) packages cream cheese
- 1 1/2 cups white sugar
- 3/4 cup milk
- 4 eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 1/4 cup all-purpose flour