2/7/21

Yogurt With Frozen Cherries, Halva & Honey Roasted Pepper Cashews

Yogurt With Frozen Cherries, Halva & Honey Roasted Pepper Cashews


Yogurt With Frozen Cherries, Halva & Honey Roasted Pepper Cashews is such a simple but elegant dessert or breakfast or a late afternoon snack. I really don't care when you decide to eat it, just do me a favor and make it!

It all started with my sister Anna making Lily Diamond's maple black pepper almonds. Well, I did not have almonds or maple syrup, but I had a large Costco container of cashews my parents sent me. I also had frozen cherries I bought on my trip to Costco with my friend Jazmin, strained yogurt I made from putting regular yogurt into a fine mesh, and seeded halva Hebel & Co sent me as a sample. 

To make the Honey Roasted Pepper Cashews

1) on a medium heat in a non stick skillet combine about a cup of cashews with quarter cup of honey, a few pinches of black pepper and red pepper flakes and a pinch of salt

2) heat the ingredients on medium heat for about 4 minutes without burning them until the nuts are well toasted and golden brown in color

3) immediately spoon the mixture onto a parchment paper lined cookie sheet and separate the clusters  

4) season the nuts with extra salt

Yogurt With Frozen Cherries, Halva & Honey Roasted Pepper Cashews 

1) spoon yogurt onto a plate

2) top with crumbled halva

3) top with chopped frozen cherries

4) add honey roasted pepper cashews

Honey Roasted Pepper Cashews

1/25/21

Mango & Blueberries Napoleon

Stacked puffed pastry with buttercream, mango, and blueberries

Last week was my friend Sindy's birthday and I made her Mango & Blueberries Napoleon cake. One for her, one for her boyfriend, and one for me (because I had to try it before gifting the cakes to Sindy).

Even though these Napoleons look gorgeous and fancy, they were quite simple to make. The hardest part, in fact, was the buttercream recipe. Find the recipe that's not too complicated, and you'll be all set. Then tell me about it ;)

I baked the store bought puffed pastry cut into pieces and then cut each piece lengthwise after it cooled. Then, I layered each piece with buttercream, diced mango, and fresh blueberries, finishing the top layer with a pretty mango rose and a dusting of confectionery sugar. All done!

Napoleon with mango and blueberries plated and dusted with sugar

1/5/21

Green Curry With Sweet Potato, Peppers, And Peas

curry, coconut milk, sweet potato, vegan, vegetarian, plant based, pepper, soup, meatless monday, peas

If you have a few roasted sweet potatoes, or regular potatoes for that matter, you can have Green Curry With Sweet Potato, Peppers, And Peas in about 20 minutes!

Green Curry With Sweet Potato, Peppers, And Peas

Serves 2-3 depending on how hungry you are and whether you are eating this curry with rice

Ingredients

2 teaspoons olive oil

1/2 onion, thinly sliced

2 yellow peppers, thinly sliced (of course you can use any color you like)

2-3 tablespoons green curry paste

1 can (about 14 ounces) coconut milk

1/2 to 1 cups of water

1 large or 2 medium roasted sweet potatoes, peeled and cubed

1 cup defrosted peas

salt to taste

1 lime, quartered

nuts, chopped (I would prefer cashews or almonds, but only had Brasil nuts)

cilantro, chopped

Directions

1. In a large skillet, heat the olive oil. Add onions and peppers and saute on medium heat for about 7 to 10 minutes until the vegetables have softened and browned slightly.

2. Add the curry paste and saute for a few minutes.

3. Add the coconut milk and enough water to thin it out to your desired consistency.

4. Bring the mixture to a simmer. Add sweet potatoes and peas and mix to combine.

5. Simmer the curry covered for about 10 minutes. Taste for salt.

6. Serve the curry in a bowl with a squeeze of fresh lime juice, chopped nuts, and cilantro.

Options: you can serve this curry on top of rice and or with crispy tofu or a protein of your choice. 

12/26/20

Virtual Knife Skills Classes

knife skills, cooking class, virtual, how to, diy, proper chopping technique, vegetables, fruit

Guess what!? I now offer virtual knife skills classes. It's been almost a year since I taught an in person knife skills class, and who knows when that'll be possible again, but earlier this week I received an email from Dan asking if I'd be interested in offering a virtual knife skills class to his girlfriend and him in Chicago.

I was excited about teaching again, but utterly freaking out about the virtual part (which I've not told him of course). I said sure, and we came up with the list of fruits and vegetables I'd teach and set the time and day for a Zoom meeting, and then THANKFULLY my friend Emily agreed to be my test student so I could figure out the set up and the angles to make sure my students would be able to see what I was doing virtually. It was easier than I feared. 

The class went incredibly well! Dan and Thi were a joy to work with: punctual, fun, eager to learn, paid on time, and asked great questions. The class went about 2 hours, and everyone's fingers were intact.

If you like many others are spending more time in the kitchen these days, why not learn how to be safer, more efficient, and how to make sure your food not tastes and looks better!?

If you are interested in learning how to chop, slice, and dice, please contact me at olga@mangotomato.com to discuss setting up a class!

I wanted to write a brief review about the virtual online knife skills class.  I was looking for something fun to do with my girlfriend over the holidays.  With all the local shops temporarily closed, stumbled across Mango and Tomato on a Google search.  I reached out to Olga to see if she wanted to try an online version of her knife skills class.  I didn't know what to expect at first, but Olga practiced with a friend ahead of time, really got a feel for the camera angles, and really made it a really great (virtual) experience.  We both learned quite a bit, and about 2 weeks later, keep perfecting/honing our skills, some of them starting to have the "ahh ha moment". I'd recommend giving it a try!

~Dan

12/20/20

Burrata, Beet & Avocado Salad

salad, meatless monday, avocado, citrus, orange, beets, burrata, cheese, healthy, winter salad, vegetarian

How gorgeous is this Burrata, Beet & Avocado Salad?

Salads aren't only for summer, although when I think of burrata, I immediately think of ripe summer tomatoes. Because we are in the middle of winter, how about switching things up a bit?

Burrata, Beet & Avocado Salad

Roasted beets, peeled and sliced
orange, segmented
avocado, sliced
burrata, torn into big chunks
salt
sumac
salt
olive oil

Arrange on a pretty platter. Eat.

Other things you may want to add: pistachios, herbs, endives.

11/24/20

Weekend Inspirations: Flowers

flower arrangement, gerber daisies, hydrangea, peruvian lilies, flowers, vase

Wishing you a safe and delicious Thanksgiving. 

11/22/20

Sunday Supper: Italian Sausage Meatballs, Olive Oil Mashed Potatoes, And Gravy

meatballs, mashed potatoes, gravy, italian sausage, supper, dinner, sunday supper, simple, comfort food

"Oh good grief -- looks so fancy and good," my friend Jenn texted back after I sent her a photo of Sunday Supper: Italian Sausage Meatballs, Olive Oil Mashed Potatoes, And Gravy. Good? Yes! Fancy? No way.

A while ago I thought it'd be a smart idea to make meatballs using ground Italian sausage that is sold without the casings because it already has so much flavor: you'd need to add nothing else.

I was wrong: those meatballs turned out incredibly dense. This time, I added a few other ingredients to stretch the ground Italian sausage and make the meatballs less dense and more airy. It was a success.

Sunday Supper: Italian Sausage Meatballs, Olive Oil Mashed Potatoes, And Gravy

Italian Sausage Meatballs

1 pound mild ground Italian sausage (if you can't find the ones without the casings, simply remove and discard the casings)

2 broccoli stems, peeled, grated (if you don't have broccoli, use half an onion, a small zucchini, a few carrots, or even celery)

1/4 cup bread crumbs

1 egg

2 tablespoons half & half

1. Preheat the oven to 425F and line a small roasting pan with aluminum foil.

2. Mix all the ingredients for the meatballs. Then using a cookie or ice cream scoop to divide the mixture into uniform lumps, roll each into a ball. Place the meatballs on the roasting pan with space in between and roast for about 20 minutes or until the internal temperature reaches 165F. Optional: put the meatballs under the broiler for a few minutes.

Mashed Potatoes: cook red skinned potatoes in salted water until completely tender. Using a fork mash drained potatoes and season with salt and pepper. Mix in a few spoons of olive oil. Done.

To serve, put mashed olive oil potatoes into a bowl. Add 3 meatballs. Drown in gravy. Top with fresh thyme

What's your idea of comfort food?

11/16/20

Garlicky Lemon Shrimp Roll With Roasted Broccoli

shrimp, broccoli, sandwich, roll, seafood, easy dinner,

Garlicky Lemon Shrimp Roll With Roasted Broccoli is a meal that comes together in less than 30 minutes and can be served for lunch or dinner. You can eat this as a roll or mix the shrimp and broccoli into spaghetti, rice, or orzo.

Over the weekend I saw and liked Lisa Is Cooking's instagram post featuring a sheet pan of roasted broccoli and lemony garlicky shrimp. Remembering that I had a bag of frozen shrimp in the freezer (duh) and fresh broccoli in the refrigerator, I decided to recreate Lisa's dish.

By the time you've preheated the oven, you'd have the time to prep everything. Then you just need to wait 15 minutes to have dinner on the table.

Garlicky Lemon Shrimp Roll With Roasted Broccoli

Ingredients

shrimp, defrosted or fresh

olive oil

lemon juice

garlic, microplaned, or finely minced

salt

red pepper flakes

broccoli, cut into individual florets

French roll, toasted

mayonnaise

Directions

1. Start preheating the oven to 425F.

2. As the oven preheats, in a bowl combine the shrimp with a drizzle of olive oil, lemon juice (about 1/2 of a lemon), garlic, a pinch or 2 of salt and a few pinches of red pepper flakes. Set aside.

3. On a cookie sheet, drizzle broccoli with olive oil, season with salt, and mix to combine.

4. Roast broccoli for 10 minutes. Remove from the oven, toss it around on the cookie sheet, and add marinated shrimp (sans any leftover marinade). Roast for 5 more minutes.

5. Make a slit in the toasted French roll and slather it with mayonnaise. Add shrimp and broccoli.


shrimp, lemon, garlic, seafood, marinade, red pepper flakes

shrimp, garlic, lemon, broccoli, oxo, sheet, one pan dinner

11/2/20

Vegan French Lentil & Turmeric Potato Bake

vegan, lentils, mushrooms, le creuset, meal prep, meatless monday, mashed potatoes, pie, vegetarian, baked, oven, potatoes

If you need a healthy meal prep idea, look no further than Vegan French Lentil & Turmeric Potato Bake. It's similar to a shepherd's pie, but with lentils instead of lamb.

This dish is inspired by and adapted from a recipe Joe Yonan posted on his instagram from his cookbook called Cool Beans for Lentil-Mushroom Farmer's Pie With Turmeric-Cauliflower Mash.

Because I did not have all the ingredients, I made a few changes. Below is what I did:

1) cook French lentils until tender in salted water, drain

2) pressure cook potatoes, discard the skins, put cooked potatoes through a press, mix with olive oil, salt, and turmeric

3) in an oven safe big skillet, sauté chopped red onions and carrots in olive oil for about 10 minutes

4) add quartered white mushrooms and continue sautéing for another 10 minutes adding more oil if necessary

5) season the mixture with salt, pepper, dried thyme and add flour to coat

4) stir in red wine vinegar and a mixture of water and ketchup, bring to a boil

5) stir in frozen corn

6) while preheating the oven to 400F, add drained lentils to the carrot/mushroom mixture, and top with turmeric potatoes

7) bake for about 30 minutes

This dish can be adapted in many more ways and can be baked in individual ramekins for better portion control. I'll be eating it all week long for lunch!

10/13/20

Vegan Butternut Squash & Red Lentil Curried Soup

vegan, soup, butternut squash, lentils, curry, ginger, fall, recipe, comfort soup, meatless monday, pita, chips

The minute I saw Liren's Spiced Butternut Squash Lentil Soup on her instagram, I knew I'd have to make it. It only took me a few weeks. 

Luckily, I had most of the ingredients on hand, and the ones I did not have (coriander and almond milk), did not make much of a difference.

I followed the recipe pretty closely but made a few changes:

1) I chopped the ginger and left it in the soup instead of using a ginger chunk and removing it before pureeing the soup

2) I did not add balsamic vinegar

3) I used red lentils instead of the brown ones

This soup comes together souper (I could not resist) quickly and is incredibly warming, comforting, and flavorful. Curry powder and turmeric are definitely fall flavors and are helped by fresh ginger and ginger powder. 

I used spinach in my soup and topped it with chili oil and cilantro. Not only is this a great first course or a full meal, but it also heats up well the next day, and the next.

You can use any type of winter squash in this recipe or even sweet potatoes and carrots. Or combine all 3. 

What's your favorite soup?