7/22/16

Weekend!

Another hot weekend expected in DC. I'm planning to stay cool indoors and cook the giant bunch of rainbow chard. What shall I make with it?

What about you?


7/20/16

Summer Dinner of Leftovers: Simplicity At Its Best


What's better than a superb steak dinner? Superb steak dinner that someone else cooks for you. What's even better than that? Leftovers!

Oh summer food, how I love you!

Slice leftover medium rare dry aged steak and serve it with quickly boiled corn on the cob, leftover broiled asparagus (made more decadent by using birch smoked salt from Iceland and chili oil), cucumber/avocado/tomato salad and chunks of ripe sweet watermelon.

Not pictured, a glass of chilled white wine.

What are you eating for dinner?

7/18/16

Vegan & Raw Red Cabbage Tropical Slaw Recipe: Meatless Monday


Who wants to do a lot of cooking in this hot and humid weather? Not me!

Over the weekend I made a vegan and raw Red Cabbage Tropical Slaw. It took me longer to figure out how to put together my KitchenAid food processor than to make the entire recipe ;)

Red Cabbage Tropical Slaw
Serves 2

Ingredients
1/4 red cabbage, shredded
2 carrots, sliced
1/2 mango, sliced
2 tablespoons chopped cilantro
juice of 1 lime
drizzle olive oil
salt & pepper to taste
1/4 cup cashews, chopped {I used Thai Lime & Chili flavor from Trader Joe's}
1/2 avocado, sliced

Directions
1. Combine red cabbage, carrots, mango and cilantro. Dress with lime juice, olive oil and season with salt and pepper.
2. Top each bowl with cashews and sliced avocado.


How pretty is this salad!? I ate half of it on Saturday and the rest on Sunday. I typically love leftovers, but in this particular case, I think it's best to eat the salad immediately. You don't want the mango slices to be colored by the red cabbage or the nuts to get soggy.

Enjoy your Meatless Monday!

7/15/16

Weekend Wishes

Stay cool. Have fun. Surround yourself with beauty.


7/13/16

Vegetarian Weeknight Dinner Under 25 Minutes: Mushrooms With Corn & Potatoes In Garlicky Lemon Wine Sauce

No plans for dinner tonight? I have you covered. You need only 25 minutes to prep and cook this recipe for Mushrooms With Corn & Potatoes In Garlicky Lemon Wine Sauce. The recipe vegetarian and can be turned into a vegan dish if you use olive oil instead of butter and forego the cheese.

My Mushrooms With Corn & Potatoes In Garlicky Lemon Wine Sauce dinner was inspired and adapted from a recipe I saw on TheKitchn for Herbed Gnocchi and Mushrooms. I did not have gnocchi and did not feel like making a trip to the grocery store, so decided to use fingerling potatoes.

I also added fresh corn, used a larger amount of mushrooms and a smaller amount of butter, and changed a few steps in the cooking process. The dish was a 100 percent success, and there were no leftovers.


Mushrooms With Corn & Potatoes In Garlicky Lemon Wine Sauce
Serves 1 hungry person

Ingredients
6 fingerling potatoes, halved
1.5 tablespoons unsalted butter, divided
8 ounces baby bella mushrooms, stems discarded, caps sliced
salt & pepper to taste
2 garlic cloves, minced
kernels from 1 ear of corn
1/2 cup Pinot Grigio
1/2 lemon, juiced
red pepper flakes to taste
3 basil leaves, chopped
1 slice Fontina cheese, chopped


Directions
1. Cook fingerling potatoes in salted water till tender.
2. Meanwhile, heat 1 tablespoon of butter in a large skillet. Add mushrooms, season with salt and pepper and saute for 4 minutes.
3. Add garlic and corn and saute for another 1-2 minutes.
4. Add wine, lemon juice and red pepper flakes and simmer until the liquid has been reduced by half.
5. Add cooked potatoes to the mushroom and corn mixture and finish cooking with the last 1/2 tablespoons of butter.
6. Serve immediately garnished with basil and cheese.


I LOVED this dish. You can add pasta instead of potatoes, or serve the mushroom and corn mixture on top of a grilled pork chop. It'll also be a great base for a fritatta.


Be ready for your house to smell amazing and for all of your taste buds to be satisfied!

7/11/16

Watermelon & Berry Aqua Fresca With Sparking Water

It's Monday!

The weather in DC is still hot and humid. Over the weekend I wanted a refreshing and slightly sweet drink after doing a 12 minute dumbbell video: I'm still INCREDIBLY sore after it. Every part of my body aches. Oy.

Anyway....I had watermelon and blueberries and strawberries and thought aqua fresca will be a great way to go. My plan was to puree, strain, chill and drink aqua fresca, but the mixture came out thicker than expected, so I added sparkling water. You can add champagne or vodka ;)

Watermelon & Berry Aqua Fresca With Sparking Water


Watermelon & Berry Aqua Fresca With Sparking Water
1 part blueberries
1 part strawberries
2 parts watermelon chunks
sparkling water

Puree the berries and watermelon.
Strain.
Cool.
Fill glasses with ice. Add the cooled strained aqua fresca and top with sparkling water.

How fun is the fizzing sound!? Also, you can listen to my music of choice while I'm cooking ;)

A video posted by @mangotomato on

Gorgeous flowers are not necessary, but recommended ;)


Cheers!

7/8/16

Weekend

Here's to a peaceful weekend and no more awful breaking news.




7/1/16

Happy Weekend! TGIF. Happy 4th


Happy Friday! Wishing you all a sweet, juicy and fun 4th of July weekend!!!

6/28/16

Roasted Sweet Potatoes & Chickpeas With Spinach & Poached Egg: OXO Good Grips Glass Snap Containers

I strongly dislike cleaning. Strangely enough, though, I'm a fan of organizing (when I feel like it). I love my professionally organized closet, the OXO POPup Containers in my pantry (really just a kitchen cabinet) and various food containers I bought from QVC that have perfectly locking lids.

When OXO reached out to see if I'd like to test out their newly developed Good Grips Glass Snap Containers, I jumped up and down (literally...or maybe figuratively!). These are glass containers that have snap on lids that can be used to prep, store, cook and serve the food. They look good and can go from the freezer to your oven (take the lids off first of course). There will be no spills with these!

The set I received includes 4 round containers of different sizes (which all fit inside one another) and 4 matching lids. 


I used these containers to store the prepped ingredients for my Roasted Sweet Potatoes & Chickpeas With Spinach & Poached Egg and then to store the leftovers. They worked really well!


Roasted Sweet Potatoes & Chickpeas With Spinach & Poached Egg
Ingredients

1 sweet potato, peeled, diced {keep the size the same as chickpeas}
1 cup cooked chickpeas
olive oil, salt & pepper
1 bunch spinach, torn into bite-sized pieces
1 poached egg
dressing
1/4 cup olive oil
1/2 lemon, juiced
1 garlic clove, microplaned
1 tablespoon apple cider vinegar
salt & pepper to tasted


Directions
1. Preheat the oven to 425.
2. Drizzled diced sweet potatoes and chickpeas with oil and season with salt and pepper in the largest OXO bowl, cover with the snap on lid and shake.
3. Roast the sweet potato and chickpeas in a single layer on a large cookie sheet for 20-30 minutes, shaking the pan occasionally.
4. Meanwhile, shake all the dressing ingredients in a Little Salad Dressing Shaker {I love how its green color matches the color of my kitchen}.
5. Toss the roasted vegetables with torn spinach leaves and enough dressing to coat {you'll have some of the dressing left over}. Use  2-in-1 Salad Servers to serve this "salad" and top the dish with a poached egg.


If you have leftovers, store them in the refrigerator in one of the smaller glass containers!



Disclosure: I was provided with the set of OXO products as a gift but was not compensated otherwise for writing this post. All opinions are my own.

6/23/16

Mayo Free Potato Salad Inspired By A Picnic Dinner

I love potatoes! Potato salad is particularly something I love in the summer. There are so many different ingredients you can incorporate, not to mention the types of potatoes you can use: purple, sweet or regular red skinned ones.

Last night I made a batch of potato salad inspired by one of my other favorite summer things: picnic dinners. 

Here's what happened: I had an incredibly frustrating time shopping for a swimming suit Monday after work. To remedy the situation, I treated myself to a pedicure and then picked up a bunch of things at World Market for a picnic dinner. There were chips and salsa, olives, salami, smoked gouda, hard cider, and a few items from my fridge (cucumbers and hummus).


Last night I took some of the leftovers from the picnic dinner and turned them into a potato salad.

Mayo Free Potato Salad Inspired By A Picnic Dinner

Ingredients
red skinned potatoes, cubed, cooked until tender in salted water
salami, cubed
chickpeas {in lieu of hummus}
olives, chopped
cucumbers, diced
dill, chopped
basil, chopped
salt & black pepper to taste
Greek yogurt {full fat}
salsa

Directions
Combine all ingredients being careful not to mash the potatoes.


I'm having the leftovers of this salad for lunch today and am so happy about it.

How do you make potato salad?