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Recipes
French Fries with Bulgogi and Caramelized Kimchi
By mahto
MAKE THE BULGOGI In a resealable plastic bag, combine the onion, garlic, ginger, soy sauce, sugar, vinegar and sesa...
- bulgogi
- 1 small onion, minced
- 3 garlic cloves, minced
- 1 tablespoon minced fresh ginger
- 1/2 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon distilled white vinegar
- 1 teaspoon toasted sesame oil
- 1 pound boneless rib eye steak, cut into very thin, 3-inch slices
- 2 tablespoons vegetable oil
- toppings
- 1/2 cup sugar
- 1/4 cup distilled white vinegar
- 2 tablespoons Korean chile paste (gochujang)
- 2 tablespoons soy sauce
- 1 cup kimchi
- 1/2 cup mayonnaise
- 3 tablespoons Sriracha, plus more for serving
- 1 pound hot french fries
- Shredded cheddar, chopped white onion, toasted sesame seeds and cilantro, for serving
Raspberry-Citrus Swirly Smoothies
By mahto
In a blender combine raspberries and juice
- 1/2 cup frozen unsweetened raspberries
- 1/2 cup orange juice
- 2 6 ounce cartons vanilla yogurt
- 1 ripe banana, peeled, cut up, and frozen
- 2 tablespoons honey
- 1/2 teaspoon vanilla
Italian Seafood Stew
By mahto
1. In a very large, enameled cast-iron casserole or Dutch oven, heat the 1/2 cup of olive oil
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 1 fennel bulb, cored and finely chopped
- 2 celery ribs, finely chopped
- 1 white onion, finely chopped
- 1 tablespoon dried oregano (preferably Sicilian)
- Pinch of crushed red pepper
- 1 1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
- 2 cups dry white wine
- One 28-ounce can tomato puree
- 2 lemons—zest of one peeled in strips with a vegetable peeler, zest of the other finely grated
- Salt and freshly ground black pepper
- 2 cups water
- 1 cup bottled clam broth
- 12 ounces mussels, scrubbed
- 12 ounces littleneck clams, scrubbed
- 12 ounces shelled and deveined large shrimp
- 12 ounces skinless striped bass fillet, cut into 2-by-1-inch pieces
- 2 tablespoons finely chopped flat-leaf parsley
Grilled Lemongrass Chicken with Red Quinoa and Vegetables
By mahto
Marinade: Puree shallots, lemongrass, ginger, 1/4 cup oil, lime juice, tamari, sugar, sea salt, pepper, and coriand...
- 3 medium shallots, roughly chopped
- 2 stalks fresh lemongrass (tough outer leaves removed)
- 1 piece ginger (about 1 1/2 inches), peeled
- 1/4 cup plus 5 teaspoons canola oil, divided
- 1/4 cup fresh lime juice
- 1 tablespoon tamari (or soy sauce)
- 2 tablespoons light brown sugar
- 1 1/2 teaspoons sea salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- 4 boneless, skinless organic chicken breasts (about 5 ounces each)
- 3/4 cup red quinoa
- 1 1/2 cups chicken broth (or stock)
- Vegetable oil cooking spray
- 1 pound fresh sugar snap peas, strings removed
- 1 red bell pepper, cored, seeded, and thinly sliced
- 2 tablespoons chopped fresh mint
Smokey Chilli Ostrich Goulash
By mahto
Pre-heat oven to 180 degrees Celsius
- 400 g ostrich fillet, cut into small cubes (1 or 2 bite size morsels
- 1 tsp ground ginger and garlic,
- few grinds of smoked salt and
- 1/2 tsp smoked sweet/mild (or hot) paprika, mix and set aside)
- 1/2 medium onion, chopped finely
- 1/2 green, red and yellow medium sized peppers, chopped into 1cm cubes (you know I mean small)
- 1 medium red chilli, finely chopped
- 3 large cloves garlic, finely chopped small handful fresh oregano, chopped roughly
- 2 tsp smoked sweet/mild paprika (1 tsp if you’re using the hot variety)
- 1 x can plum tomatoes
- 1 tbsp tomato paste
- 3/4 cup warm water with 1 tbsp vegetable or beef liquid stock, mixed small handful sundried tomatoes, chopped roughly
- 2 tbsp Marsala wine (optional) zest
- 1 lemon (optional)
- 1 tsp sugar
- 2 tsp olive oil
- smoked salt, to taste
- sour cream and chopped parsley to serve
Tex-Mex Tomato Soup
By mahto
1. PLACE carrots, celery, and red bell pepper in small microwaveable bowl
- SERVINGS: 6 (6 cups total)
- 2 carrots, chopped (about 1 c)
- 2 ribs celery, chopped (about 1 c)
- 1 red bell pepper, chopped (about 3/4 c)
- 1 Tbsp olive oil 1 med onion, chopped (about 1 c)
- 1/4 tsp salt
- 1 lg can (28 oz) no-salt-added diced tomatoes
- 2 c water
- 1 can (15 oz) no-salt-added black beans, rinsed and drained
- 1/2 c cilantro leaves, chopped
- 2 Tbsp chipotle chile pepper sauce (we used Tabasco brand)
- Freshly squeezed juice of 1 sm lime
- 3 corn tortillas (6" diameter), sliced into 1/4" strips
- 1/4 c + 2 Tbsp fat-free sour cream (optional)
Avocado Cream
By mahto
Puree all ingredients in a food processor or mash together with a fork
- 1 ripe avocado, diced
- 1/2 cup Greek yogurt
- 2 limes, zested and juiced
Broccoli and Cauliflower Gratin Mac n Cheese
By mahto
Bring a large pot of water to a boil over medium heat
- Salt
- 1 small head or bundle broccoli, trimmed into florets
- 1 small head cauliflower or half a large head, trimmed and cut into florets
- 1 pound whole-wheat macaroni or penne or other short cut pasta
- 2 cups sour cream or reduced-fat sour cream
- 1 tablespoon Dijon mustard
- 1/3 cup finely chopped chives
- 2 cloves garlic, peeled and grated or crushed into paste
- A few drops hot sauce
- Freshly ground black pepper
- 2 1/2 cups grated extra-sharp Cheddar
Grilled Chicken Tostadas al Carbon with Grilled Tomatillos and Queso Fresco
By mahto
Combine the lime juice, garlic and chipotle chile in a medium nonreactive bowl; season with salt
- 1/4 cup fresh lime juice
- 2 garlic cloves, sliced
- 1 chipotle chile in adobo, coarsely chopped
- Kosher salt
- 2 large boneless, skinless chicken breasts, cut into 1-inch pieces (1 pound)
- Cooking spray
- 4 (8-inch) flour tortillas
- 1 pound tomatillos, removed from husk and rinsed
- 1 tablespoon olive oil
- 2 cups shredded romaine lettuce
- 2 ounces queso fresco, crumbled, about 1/3 cup
- Chopped onion, cilantro sprigs, and lime wedges for serving
Slow-Cooker Chipotle Beef Tacos With Cabbage and Radish Slaw
By mahto
In a 4- to 6-quart slow cooker, toss together the beef, onion, garlic, chipotles, oregano, bay leaves, and 1 teaspo...
- 3 pounds beef chuck, trimmed and cut into 2-inch pieces
- 1 large onion, thinly sliced
- 4 cloves garlic, chopped
- 1 to 3 tablespoons chopped canned chipotles in adobo sauce
- 1 teaspoon dried oregano
- 2 bay leaves
- kosher salt
- 4 cups thinly sliced cabbage (about 1⁄3 medium cabbage)
- 4 radishes, halved and thinly sliced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice, plus lime wedges for serving
- 12 6-inch corn tortillas
- sour cream, pickled jalapeño peppers, and hot sauce, for serving