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Recipes
Baked Tilapia With Coconut-Cilantro Sauce
By mahto
Preheat the oven to 425 degrees F
- Canola oil spray
- Four 6-ounce pieces tilapia fillet
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/2 cup light reduced-fat coconut milk
- 1/2 cup cilantro leaves, plus more for garnish
- 1 teaspoon peeled chopped fresh ginger
- 1/2 teaspoon garam masala
- 2 garlic cloves
- 1/2 jalapeno pepper, seeded and chopped
Middle Eastern-Style Chicken, Veggies and Rice
By mahto
Prepare the rice according to package directions
- Two 8.5-to-8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice
- 1 tablespoon grapeseed or canola oil
- 8 ounces fresh green beans, trimmed and halved on the diagonal
- 1 large white onion, thinly sliced
- 1 large red bell pepper, thinly sliced
- Kosher salt
- 3/4 cup low-sodium chicken broth
- 10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)
- 3/4 teaspoon Moroccan spice blend (ras el hanout) or ground cinnamon
- 1/4 cup fresh flat-leaf parsley leaves
- 3 tablespoons toasted pine nuts
Slow-Cooker Asian Pork With Snow Peas, Red Peppers, and Soba Noodles
By mahto
Directions In a 4- to 6-quart slow cooker, stir together the soy sauce, sugar, vinegar, oil, ginger, and crushed r...
- 1/2 cup low-sodium soy sauce
- 1/2 cup dark brown sugar
- 2 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 1 1-inch piece fresh ginger, peeled and sliced
- 1 ⁄4 to 1⁄2 teaspoon crushed red pepper
- 2 1/2 pounds pork shoulder, trimmed and cut into 2-inch pieces
- 12 ounces soba noodles
- 2 red bell peppers, thinly sliced
- 1/2 pound snow peas, trimmed
- chopped roasted peanuts, for serving
Sweet Chili Salmon
By mahto
Season the salmon with a wee bit of salt and pepper
- 1 lb salmon, cut into 2-3 pieces
- Salt
- Black pepper
- 1 teaspoon oil
- 4 tablespoons bottled Thai sweet chili sauce
- 1 1/2 teaspoonw lime juice
- 1/2 teaspoon white sesame
- 1/2 tablespoon chopped cilantro leaves
- 1 teaspoon oil
Chupe de Camarones
By mahto
Peel and devein shrimp. Mince garlic and parsley
- 24 medium size shrimp
- 2 tablespoons canola oil
- 4 cloves of garlic
- 1 red onion
- 2 tomatoes
- salt and pepper to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon aji amarillo
- 1/2 teaspoon aji panca
- 1 tablespoon minced parsley
- 6 cups water
- 2 teaspoons fish base paste
- 1 Yukon Gold potato
- 1/2 cup long grain white rice
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/4 cup 1% milk
- 2 eggs
Upstate Chili
By mahto
1. Prepare the beef: At least 1 day before serving the chili, cut the meat from the beef shanks
- FOR THE BEEF:
- 5 pounds (2.5 kg) beef shank
- 1/2 cup (60 g) pure ground guajillo chile
- 1/3 cup (75 ml) cider vinegar
- 1 tablespoon pure ground chile de arbol
- 1 tablespoon kosher salt
- 1 tablespoon dried oregano, preferably Mexican
- 1/4 teaspoon ground cumin
- Dash of ground cloves
- FOR THE BEANS:
- 1 pound (455 g) dried red kidney beans, rinsed and pick through for stones
- 1 tablespoon kosher salt
- FOR THE CHILI:
- 3 tablespoons extra-virgin olive oil
- 2 large yellow onions, coarsely chopped
- 6 garlic cloves, crushed and peeled
- 2 (28-ounce/800-g) cans whole peeled tomatoes, drained, puréed in a blender
- 3 tablespoons Urfa Biber or Aleppo chile flakes, plus more to taste
- 2 tablespoons dried oregano, preferably Mexican
- 2 tablespoons dried thyme
- 2 tablespoons ground cumin
- Kosher salt
Quinoa with Butternut Squash and Sausage
By mahto
In a medium pot of boiling salted water (at least 6 cups), cook the quinoa until tender and a white spiral germ app...
- 1 cup quinoa, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 4 ounces sweet italian sausage, casings removed
- 1 1/2 cups cubed (1/2 inch) peeled butternut squash (8 ounces)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large shallot, minced
- 3 tablespoons chopped parsley
Creamy Horseradish Garlic Spread
By mahto
Mix together the sour cream, mayonnaise, horseradish, garlic, salt, black and white pepper, dill, and garlic powde...
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon prepared horseradish
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon dried dill weed
- 1/8 teaspoon garlic powder
The Albert, a Meatball Sub
By mahto
For the meatballs: Preheat oven to 550 degrees F
- For the meatballs:
- 2 eggs
- 1 tablespoon dried or chopped fresh oregano
- 1 tablespoon dried or chopped fresh basil
- 1 tablespoon fresh ground black pepper
- 1 teaspoon salt
- 1/2 cup finely chopped red onion
- 1 cup bread crumbs
- 1/4 cup chopped garlic
- 1 pound lean ground beef
- For the buns:
- 1/4 cup warm water
- 1/4 teaspoon yeast
- 2 cups high-gluten flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- Cornmeal, for work surface
- 2 tablespoons olive oil, for brushing
- 1 tablespoon sesame seeds
- For the sauce:
- 4 cups ground tomatoes
- 1/4 cup tomato paste
- 1 teaspoon chopped fresh basil or dried
- 1 teaspoon chopped fresh oregano or dried
- 1/4 teaspoon fresh ground black pepper
- 1/4 teaspoon sugar
- 1/2 cup chopped garlic
- 1/2 cup grated Parmesan
- The Fixins!
- 1 1/2 cups grated mozzarella
- Dried oregano, for sprinkling
- Dried basil, for sprinkling
SMOKY VEGGIE CHILI
By mahto
Heat a medium stockpot or Dutch oven over medium high-heat
- Medium Dutch Oven or Soup Pot
- Chef's Knife
- 1 Small White Onion
- 2 1⁄2 C.Vegetable Stock, to deglaze the onions
- 1 C.Diced Sweet Potato
- 1 TGround Cumin1 T.Chili Spice Blend
- 1 ⁄2 T.Smoked Paprika1 PieceChipotle en Adobo
- 1 Medium Zucchini
- 1 C.Diced Cremini Mushrooms1 Can of Whole Tomatoes, crushed
- 1 Can of Cooked Black Beans
- 1 Can of Cooked Kidney Beans
- Sea Salt
- 1 C.Kale, chopped
- 1 ⁄2 C.Cilantro, chopped
- 1 Avocado
- 1 Small Bunch Scallions
- 1 RecipeDairy-Free Sour Cream