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Posts Tagged ‘mango’

mom mango chutney chicken

I love jam and the cousins, jelly, butter and chutney.

Mom sent me a jar of her mango chutney and plum jam for Christmas.  I finally decided it was time to crack open the chutney.  She uses raisins and mango as the fruit.  I browned some chicken thighs, spiced them up with masala and cayenne pepper, then poured in the chutney and some hot water to form a sauce.  The mild acidity of the chutney with the smoky Indian spices worked perfectly.  I was tempted to add coconut milk and glad I held off!

Sweetberry Farms is open again and I swear this will be the year that I make it out there before the strawberries are gone!  Mom being here is a good motivator.  I’d love to swap jam at an upcoming ATXswappers event if scheduling permits.

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mango chile lime cupcakes
In case you were wanting the recipe for these little gems from the New Member Mixer at Savory Spice Shop on 6th Street, here it is! 

Mango Chile Lime Cupcakes

9 key limes, zest and juice
1 mango, diced (about 1 cup)
1 tsp Peruvian Chile Lime seasoning
1 cup coconut milk
5 large eggs
1 cup oil
1 1/2 cups coconut sugar
1/2 cup cane sugar
2 cups organic unbleached flour
1 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
Pre-heat oven to 325ºF and line a mini cupcake pan with paper cups.
Cook the mango with a tablespoon of water until soft.  Use an immersion blender to puree the mango.  To reduce the fibers, push through a wire strainer and squeeze and juices from the fibrous pulp.
Combine the wet ingredients in a medium-sized bowl. Sift the dry ingredients into a large mixing bowl.  Add the wet to the dry and mix well.  Pour about a tablespoon of batter in each mini cupcake liner.  Bake for 12 – 14 minutes or until a toothpick inserted comes out clean.
The frosting is vanilla cream cheese buttercream.
8 oz soft cream cheese
1/2 cup butter
1 cup Crisco
2 tbsp meringue powder
2 tbsp vanilla extract (Pro tip from Savory Spice Shop: don’t put your vanilla in the fridge!)
enough water to make the consistency you like (about 2-4 tbsp)
16 oz confectioner’s sugar
Whip until incorporated.  Keep chilled until ready to use.

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Mangos are crazy cheap right now… 25 cents a piece!  Strawberries are in season in Texas too, so what better combination would there be for a smoothie! 

hulled strawberries

diced mango

strawberry sherbet

crushed ice

YUM!

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There’s nothing like making waffles with my little boy.  He wants to crack the eggs, mix the batter, and eat his creation.  I jazzed mine up with blueberry cream cheese and topped it with some fruit salad (mango, orange, papaya).

A good start to the weekend!

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We have neighbours across the street from Ecuador.  The mangoes and bananas found in my store are all coming from Ecuador this time of year.  My neighbours always bring us a taste of their homeland for us in the form of canned fish with potato chunks in a tomato-esque sauce.  Different, but good.  They pride themselves with growing the best bananas, plantains, and mangoes.  Just like Canada has the best maple syrup, beer, and hockey players – we all wear  the love for our country’s exports on our sleeves.

Inspired by the tropics, I created this dish for the kiddos as a salad along side my indian-made-easy dinner.

Mango-Banana Salad

  • 1 cup plain Greek yogurt
  • 3 tbsp honey
  • 1 banana, sliced
  • 1 ripe mango, diced
  • 1 tsp lime juice (half of a key lime)

Combine everything in a bowl and serve immediately.

If I had some seedless red grapes, those could be halved and tossed in as well.

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I was in no mood to wait upwards of 6 hours for my pork shoulder to reach pullability.  So why did I put it in the crock pot, of all places??? 

In retrospect, I wasn’t thinking or really computed how long it would take.  I watched a clip of Aarti Party on Hulu.com (I no longer pay for TV, but that’s a whole other story) where Aarti made pulled pork with her Indian twist, in 3 hours on the stove top.  That’s what I love about her, she has given new purpose to all those odd spices that I collect in the pantry.  And she very much deserved the top spot on The Next Food Network Star (which I did watch before my satellite subscription ended).  Now how I came to the conclusion that a crock pot would be suitable for making a quick pork butt escapes me now.  Direct, cuddling heat from the stove is just not the same as the low and slow wafting warmth of the crock pot.

An attempt to make haste of the matter was pure genius: put the pot part in the oven, a REALLY HOT oven!

If this were to happen in summer time, I would never think to use the oven.  It heats up the house and the air conditioner has a hard enough time trying to keep me at Canadian levels of summer hot – not Texas levels of summer hot.  I might as well live on the sun!

Anyways, the pork shoulder was a good 8-9 pounds, bone-in.  It was thoroughly salted, peppered then shoved (literally) in to the crock pot.  Extra flavours borrowed from Aarti: mango nectar, cumin, garam malasa and chipotle.  It smells heavenly as the spices warm up and tickle your nose.  Chilly Texas nights are perfect for cranking up the oven, akin to how grandma would have lit the wood stove to heat the house.  You should put that energy to good use and fill your belly in the process!

Finally, after about 4 grueling hours, we had pork shoulder ready for tacos.

The crust was the first thing Hubby went for, nearly had to arm-wrestle for the darkest bits.  That’s where the chipotle and spices fused to the meat, caramelizing the pork to a mouth-watering perfection.

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jalepeno colby drop biscuit

On a complete whim at the grocery store, I bought half a dozen jalapeño peppers.  The thought even crossed my mind… I have a Serrano plant at home!  Unfortunately, this plant of mine has fallen behind in producing a nice crop of peppers.  Last year I was overloaded with perfect little peppers.  They must need more pot ash, and maybe a tad more TLC…

The second problem was a shortage of bread.  I’ve been trying to lose this darn muffin-top after our second baby, bread is a no-no.  I do keep it around for sandwiches and PBB toast (that’s peanut butter banana toast, just regular toast not Elvis peanut butter and banana & bacon) for the eldest, now five years old.  I decided biscuits would be the fastest thing to make to satisfy that urge to go overturn a Mrs. Baird’s truck.

While assembling the ingredients for the biscuits, the peppers sent me a message… eat me.  I grabbed the fattest one from the bunch and the colby jack cheese next to it in the deli drawer of the fridge.  A smirk slapped itself upon my face.  Outrageous, I would have not only fresh steaming biscuits… they were going to be studded with cheese and peppers.  My mouth felt like it was Niagara Falls. 

I can’t tell you how good these were, you’d have to come over next time this feeling washes in.  Hot steam rushes out of the tender center of the baked mound.  Then there’s the outer crust, dimpled and uneven, showing glimpses of the special additions made at the last second.  If I had sprinkled sea salt over top before baking, the biscuits would have to be heavily guarded by the RCMP.  Next time, my pretties, next time.  As they were, you can see, deliciousness.

Half of the biscuits ended up in the freezer, because this batch was way too good to let it go stale lying around waiting to be devoured.  Freezing was actually mentioned in the cookbook I was using (Better Homes and Gardens) and I’ve just warmed up a couple darlin’s as a midnite snack.

jam and biscuits

Now I’ve upped the ante.

Oh look, there’s fresh strawberry-mango jam in the fridge.  Jalapeño and strawberry?  Hmmm… how bad could it be?!  Not freaking bad at all!  There’s nothing better than homemade biscuits with homemade jam.  Pair it with a favorite cup of tea and you’ll have yourself a very pleasant nite.

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