I had a ton of way-over-ripe (about to go bad) mangos in my fridge and was searching for something to make with them. I sort of made this up as I went along--take measurements with a grain of salt! It came out really great, and vanilla ice cream is a perfect addition to it.
Ingredients:
Filling
2 very ripe mangos, cubed (should be about 2-3 cups of mango flesh, my mangos were massive)
15-20 strawberries, hulled and sliced (about 1.5 cups)
2 tablespoons of sugar (adjust depending on your tastes, I don't find that mangos and strawberries need a lot of extra sugar)
Juice of 2 limes, or 1 lemon
1 T. cornstarch or other starch
1 t. cinnamon
Topping
1 recipe gluten-free pie crust (I had one premade)
1/2 cup coarsely ground almonds
1/2 cup brown rice flour
1 t. cinnamon
1/4 cup brown sugar
Instructions:
Butter a square 8x8 baking pan. Preheat the oven to 375 degrees Fahrenheit.
Toss together the filling ingredients in a bowl and pour into the pan.
Combine the topping ingredients in another bowl and crumble them together with your fingers until they're in small chunks. Sprinkle evenly over the filling.
Bake in your preheated oven for 35-45 minutes, until the filling is cooked and the topping is well-browned.
....we ate it before I could take pictures. It was delicious.
Showing posts with label mango. Show all posts
Showing posts with label mango. Show all posts
Sunday, September 9, 2012
Monday, August 27, 2012
Bircher Muesli
Yes. I know. It's been a while.
I have been busy with people/lazy with updating.
My mother came to visit, my sister came to visit, Charles got home, and there was much rejoicing *cue Monty Python clip*.
We've had a wonderful insurgence of fresh local produce at markets, so I've been going eggplant crazy and zucchini crazy and managed to get some strawberry jam made (now I need to do raspberry). It looks like we'll be another year without blackberry jam...I don't know why, but no one seems to grow them here. Sad face.
On with the recipe!
This is a very simple breakfast recipe with many, many variations and options. It's very filling and nutritious, loaded with protein, and it can be made at the beginning of the week and had for breakfast all week long. I discovered it at the (AMAZING) breakfast buffet we had at the Novotel in Sydney, Australia, and have been wanting to make it since. My sister brought me some gluten-free oats (something else that seems impossible to find here), and I now can do just that!
Mine is super-simplified because I choose to add the toppings daily, rather than mixing them in.
Bircher Muesli
Ingredients:
3 cups prepared oatmeal*
1 cup unsweetened applesauce OR a combination of grated/chopped tart apples and 1 teaspoon of cinnamon
1 cup plain Greek yogurt
1/4 cup of honey
Garnishes/Mix-In:
Chopped walnuts
Sliced almonds
Other nuts!
Sultana raisins
Dried cranberries
Other dried fruit!
Fresh fruit!
More yogurt!
Flax seeds
The possibilities are endless!
*NOTE: Recipes I have read call for rolled oats soaked in apple juice overnight (not cooked), but I cannot find ANY gluten-free rolled oats here, so I used steel-cut, which you really, really need to cook, haha. Left them a little under-done so that they would soak up more liquid and have a bit of texture to them. If you want to make the "real thing", a good recipe is here: http://editor.nourishedmagazine.com.au/articles/bircher-muesli.
The original recipe from the early 1900s is here!: http://en.wikipedia.org/wiki/Muesli#Original_Bircher-Benner_muesli_recipe
Instructions:
Take your prepared oats, mix them in a large bowl (with a lid) with the yogurt, honey, and apples/sauce, and refrigerate.
Huzzah! You are done. Mix in or top with whatever you desire!
So far, the batch I made is a little soupy, so next time I will try soaking the oats in everything overnight to see how they do. Also, it's been enough for about 6 or 7 Amy-breakfasts. YMMV.
I have been busy with people/lazy with updating.
My mother came to visit, my sister came to visit, Charles got home, and there was much rejoicing *cue Monty Python clip*.
We've had a wonderful insurgence of fresh local produce at markets, so I've been going eggplant crazy and zucchini crazy and managed to get some strawberry jam made (now I need to do raspberry). It looks like we'll be another year without blackberry jam...I don't know why, but no one seems to grow them here. Sad face.
On with the recipe!
This is a very simple breakfast recipe with many, many variations and options. It's very filling and nutritious, loaded with protein, and it can be made at the beginning of the week and had for breakfast all week long. I discovered it at the (AMAZING) breakfast buffet we had at the Novotel in Sydney, Australia, and have been wanting to make it since. My sister brought me some gluten-free oats (something else that seems impossible to find here), and I now can do just that!
Mine is super-simplified because I choose to add the toppings daily, rather than mixing them in.
Bircher Muesli
Ingredients:
3 cups prepared oatmeal*
1 cup unsweetened applesauce OR a combination of grated/chopped tart apples and 1 teaspoon of cinnamon
1 cup plain Greek yogurt
1/4 cup of honey
Garnishes/Mix-In:
Chopped walnuts
Sliced almonds
Other nuts!
Sultana raisins
Dried cranberries
Other dried fruit!
Fresh fruit!
More yogurt!
Flax seeds
The possibilities are endless!
*NOTE: Recipes I have read call for rolled oats soaked in apple juice overnight (not cooked), but I cannot find ANY gluten-free rolled oats here, so I used steel-cut, which you really, really need to cook, haha. Left them a little under-done so that they would soak up more liquid and have a bit of texture to them. If you want to make the "real thing", a good recipe is here: http://editor.nourishedmagazine.com.au/articles/bircher-muesli.
The original recipe from the early 1900s is here!: http://en.wikipedia.org/wiki/Muesli#Original_Bircher-Benner_muesli_recipe
Instructions:
Take your prepared oats, mix them in a large bowl (with a lid) with the yogurt, honey, and apples/sauce, and refrigerate.
Huzzah! You are done. Mix in or top with whatever you desire!
So far, the batch I made is a little soupy, so next time I will try soaking the oats in everything overnight to see how they do. Also, it's been enough for about 6 or 7 Amy-breakfasts. YMMV.
 |
| Snack-sized (maybe 1/4 cup) with walnuts and concord grapes (nope, not blueberries). |
 |
| Breakfast! Sliced almonds, banana, concord grapes, dried cranberries, and wild blueberries. |
Tuesday, April 24, 2012
Blackened Haddock Lettuce Wraps with Fiery Mango Salsa
Let it be known: I like things hot. If my mouth is on fire, I am happy. Sometimes I over spice things for other people. You are warned. Check the heat before you use the amounts I use. You also may want to switch the habanero pepper out for something more mild. Here is a helpful site for the heat ranges of various peppers and chilis from around the world!
P.S. This amount of fish served one person. I had plenty of mango salsa leftover, and enough spice rub for maybe two more filets. Adjust accordingly.
Ingredients:
1 6 oz. filet of haddock (or other white fish), cubed up
1 t. olive oil
Boston lettuce leaves, washed and dried
Blackening rub:
1/2 t. half-sharp paprika
1/2 t. cayenne pepper
1/2 t. ground black pepper
1/2 t. salt
1/4 t. ground Szechuan peppercorns
1 t. Penzey's Trinidad lemon-garlic rub
1 t. chili powder
1 t. dried oregano
The mango salsa consists of:
1/2 cup diced mango
1/2 cup diced onion
1/2 habanero pepper, seeded and cleaned out, minced
2 T. lemon or lime juice
1 packet Truvia (or 2 t. other sugar substitute)
A pinch of black pepper
Instructions:
Place the cubed fish in a bowl. Distribute 1 heaping tablespoon of the spice rub over the fish and toss to coat.
Heat the oil in a large pan over medium-high heat. Add fish and pan-fry until, yes, blackened and cooked through, about 5-7 minutes. Your kitchen may get smoky.
Serve hot, with salsa and lettuce leaves. If I had an avocado, I would have added that as well!
I made cole slaw for a side. I thought it would be good to cut the heat of the dish, and it did!
NOTE:
Chopping up chilis is serious business, especially when they're very hot. Wear GLOVES while slicing them up, unless you want to experience a lot of pain in the case of touching near your eyes or other sensitive areas for up to 24 hours after slicing the chili(s). In case it DOES get on your fingers, washing your hands and cleansing them with rubbing alcohol can remedy the heat.
P.S. This amount of fish served one person. I had plenty of mango salsa leftover, and enough spice rub for maybe two more filets. Adjust accordingly.
Ingredients:
1 6 oz. filet of haddock (or other white fish), cubed up
1 t. olive oil
Boston lettuce leaves, washed and dried
Blackening rub:
1/2 t. half-sharp paprika
1/2 t. cayenne pepper
1/2 t. ground black pepper
1/2 t. salt
1/4 t. ground Szechuan peppercorns
1 t. Penzey's Trinidad lemon-garlic rub
1 t. chili powder
1 t. dried oregano
The mango salsa consists of:
1/2 cup diced mango
1/2 cup diced onion
1/2 habanero pepper, seeded and cleaned out, minced
2 T. lemon or lime juice
1 packet Truvia (or 2 t. other sugar substitute)
A pinch of black pepper
Instructions:
Place the cubed fish in a bowl. Distribute 1 heaping tablespoon of the spice rub over the fish and toss to coat.
Heat the oil in a large pan over medium-high heat. Add fish and pan-fry until, yes, blackened and cooked through, about 5-7 minutes. Your kitchen may get smoky.
Serve hot, with salsa and lettuce leaves. If I had an avocado, I would have added that as well!
NOTE:
Chopping up chilis is serious business, especially when they're very hot. Wear GLOVES while slicing them up, unless you want to experience a lot of pain in the case of touching near your eyes or other sensitive areas for up to 24 hours after slicing the chili(s). In case it DOES get on your fingers, washing your hands and cleansing them with rubbing alcohol can remedy the heat.
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