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Recipes
Gingerbread Nanaimo Bars
By mahto
serves Makes 24 small bars, active time 30 minutes , total time 2 hours Melt the butter in a large saucepan
- For the Base
- 1/2 cup (1 stick) unsalted butter
- 1 1/4 cups (about 4 ounces) finely crumbled gingerbread cookies (or gingersnaps)
- 1/2 cup (about 1 7/8 ounces) finely chopped pecans
- 1 cup (about 3 ounces) flaked coconut
- For The Middle Layer
- 1/2 cup (1 stick) unsalted butter
- 2 tablespoons cream
- 2 tablespoons Bird's custard powder (instant vanilla pudding powder works, too)
- 2 cups (about 8 ounces) confectioners' sugar
- For the Topping
- 4 ounces white chocolate
- 1/4 cup (about 1 ounce) coarsely crumbled gingerbread cookies (or gingersnaps)
Kurdish Pumpkin Dip with Turkish bread wafers
By mahto
Place pumpkin in medium saucepan and cover with cold water
- 1 lb butternut pumpkin, seeded, peeled, coarsely chopped (see note)
- 2 tsp olive oil
- 2 tsp ground cumin
- 1 garlic clove, crushed
- 2 tbs Greek-style natural yoghurt
- 1 tbs chopped coriander
- 1/2 loaf Turkish bread, thinly sliced
Spring Vegetable and Quinoa Pilaf
By mahto
Makes 4 servings Bring broth and 1/2 teaspoon sea salt to boil in medium saucepan; add quinoa
- 1 3/4 cups low-salt chicken broth
- 1/2 teaspoon coarse sea salt plus additional for seasoning
- 1 cup quinoa, rinsed and drained 3 times
- 6 baby golden beets, peeled, cut into 1/3-inch cubes
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 cup 1/2-inch pieces orange bell peppers
- 1 cup 1/2-inch pieces red bell peppers
- 1/2 pound asparagus, trimmed, cut on diagonal into 3/4-inch pieces
- 1 cup 1/2-inch pieces trimmed baby zucchini (about 6 ounces)
- Freshly ground black pepper
- 4 green onions, thinly sliced
- 1 tablespoon chopped fresh Italian parsley
Marinara Sauce
By mahto
In a large pot, heat the oil over a medium-high flame
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 1 garlic clove, finely chopped
- 1 celery stalk, finely chopped
- 1 carrots, peeled and finely chopped
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 (32-ounce) cans crushed tomatoes
- 1 dried bay leaves
Thai Seafood Noodle Salad
By mahto
In a medium bowl, cover the vermicelli in cold water and soak for 30 minutes
- 6 ounces rice vermicelli
- 2 red Thai chiles, thinly sliced
- 2 garlic cloves, thinly sliced
- 1/4 cup sugar
- 1/2 cup fresh lime juice
- 1/3 cup Asian fish sauce
- 2 tablespoons boiling water
- 1/2 pound medium shrimp, shelled and deveined
- 1/2 pound bay scallops
- 1/2 pound small squid, bodies cut into 1/2-inch rings and tentacles halved
- 3 plum tomatoes, seeded and diced
- 1 cup bean sprouts
- 1 cup mint leaves
- 1/2 small red onion, thinly sliced
- 1/2 cup salted roasted peanuts
- 6 butter lettuce leaves, for serving
- Cilantro leaves, for garnish
Detox:Carrot-Pear Shrub
By mahto
In a blender, combine all of the ingredients except for the ice with 1/2 cup of water and puree until smooth
- 1 pound carrots, peeled and grated on the large holes of a box grater (3 cups packed)
- 2 ripe Anjou pears-peeled, cored and chopped (2 cups)
- 2 tablespoons finely grated peeled fresh ginger
- 3 tablespoons fresh lime juice
- 1 tablespoon raw unfiltered apple cider vinegar
- 1/2 teaspoon kosher salt
- Ice, for serving
Vietnamese Spicy Tuna Salad
By mahto
Dice tuna into small cubes and reserve
- 2 lbs. fresh center-cut yellowfin tuna, free of connective tissue and skin (3 lbs. untrimmed)
- 1 red onion, or sweet onion, sliced thin
- 1/4 cup olive oil
- Zest and juice of 1 lime
- 2 ancho chilies, rehydrated in hot water for 25 minutes, drained and cleaned
- 1 tbs. vegetable oil
- 2 serrano chilies, minced
- 2 tomatoes, diced
- 3 ribs celery, thinly sliced
- 1 cup thinly sliced hearts of palm, canned is OK, but fresh is best!
- 3 tbs. salt-packed capers, rinsed and drained
- Fresh mint and cilantro to garnish
- 2 tbs. fish sauce
- 2 tbs. toasted rice powder
Oven Roasted Parmesan Potatoes
By mahto
Directions: Preheat oven to 400 degrees F (200 degrees C)
- cooking spray
- 1 teaspoon vegetable oil, or as needed
- 2 tablespoons freshly grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon ground black pepper
- 2 pounds red potatoes, halved
- 1 tablespoon vegetable oil, or as needed
- 1/4 cup sour cream (optional)
Black-Eyed Pea Stew with Sausage
By mahto
In a large enameled cast-iron casserole, heat the oil until shimmering
- 3 tablespoons vegetable oil
- 1 1/4 pounds hot Italian sausages (about 8 links), pricked with a fork
- 1 onion, diced
- 1 green bell pepper, seeded and diced
- 3 garlic cloves, minced
- 1 jalapeño, seeded and minced
- One 14-ounce can Italian tomatoes, drained and chopped
- 2 cups dried black-eyed peas, picked over and rinsed
- 4 cups low-sodium chicken broth
- 3 cups water
- Salt and freshly ground pepper
- 1/4 cup chopped cilantro, plus leaves for garnish
Pumpkin Football Cakes
By mahto
Preheat oven to 350 degrees F
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 4 eggs, lightly beaten
- 1 ounce can pumpkin
- 2/3 cup packed brown sugar
- 2/3 cup granulated sugar
- 1/3 cup vegetable oil
- 1/3 cup butter, softened
- 3 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla