What’s Cooking in Gail’s Kitchen? Clean Eating: Mango Avocado Radish Salad! You’ve heard the expression, “You are what you eat”. In essence, food becomes a source of energy or sluggishness. Personally, I want fuel for my body that benefits brain function, metabolism, eliminates anxiety, and extinguishes inflammation. It’s a no-brainer. Too often junk food includes processed foods and artificial sweeteners. Sure, it may be easy and convenient. But by eating whole foods that look and smell amazing, you’re sending a great message to your body that says, “Honey, you’re worth it.”
MANGO AVOCADO RADISH SALAD
1 cup organic frozen mango chunks, thawed
1 ripe avocado, pitted and skin discarded
1 tablespoon lime juice
1/2 teaspoon tajin seasoning
2 radishes, sliced very thin
2 tablespoons feta cheese, crumbled
2 tablespoons lime olive oil
Fresh cilantro, for garnish
Chop the mango chunks into bite-sized pieces. Arrange on a platter. Chop the peeled avocado into bite-sized pieces. Transfer to a shallow dish. Drizzle with lime juice. Sprinkle with tajin seasoning. Arrange avocado around the mango on the platter. Trim the radishes; slice very thin. Insert among the mango and avocado chunks. Crumble the feta cheese over all. Sprinkle on more tajin seasoning, if desired. Drizzle lime olive oil over all. Garnish with cilantro leaves. Serve chilled.
What’s Cooking in Gail’s Kitchen? Talking Points: Walnut Mango Granola! Have you noticed how versatile granola has become? It’s no wonder it has turned into a convenient substitute for breakfast when you’re on the run. Oats are full of iron and fiber, which the nutritionists keep drumming into our heads. It keeps us full, energizes the body, and detours junk food cravings. Nuts and seeds have heart-hearty benefits, which everyone wants, right? Personally, I prefer the crumbled version to sprinkle over my morning yogurt. Others prefer the chewy granola bars I find look too much like a candy bar. Don’t get me wrong, I enjoy peanut butter and chocolate chips as much as the next guy. I get it, but always check the sugar content because basically that’s what holds everything together. Talk about unwanted calories. No thanks. In the end do what is right for you. Meanwhile, if you want to make your own, this recipe is as easy as pie.
WALNUT MANGO GRANOLA
1 cup walnut halves, chopped
1/4 cup coconut flakes
2 tablespoons pistachio nuts, roughly chopped
1 cup oats
1 tablespoon chia seeds
1/2 teaspoon cinnamon
1 tablespoon coconut sugar
1/4 teaspoon sea salt
3 tablespoons vegetable oil
2 tablespoons maple syrup
1/4 cup dried mango, chopped
1/4 cup dates, chopped
Preheat oven to 325°. Spray a baking sheet with nonstick oil. Set aside. In a large bowl, toss chopped walnuts, coconut flakes, pistachio nuts, oats, and chia seeds. Thoroughly combine; set aside. In another bowl, mix cinnamon, coconut sugar, sea salt, vegetable oil, and maple syrup. Drizzle over walnut mixture and toss to coat granola. Spread granola mixture onto baking sheet. Bake for 10 minutes; turn for even browning and bake 10 minutes longer. Remove pan from oven. Carefully stir in dried mango and chopped dates. Bake for 10 minutes. Remove granola from the oven and allow to cool completely. Transfer crumbled granola to an airtight container.
What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Jalisco Pico de Gallo! It wasn’t until recently I dined at a family-owned Mexican cantina where the recipes truly originated from Guadalajara. I know this because the waitress explained that Jalisco-style dishes might taste different than anything else I tried before. “For starters,” she explained, “only fresh vegetables are used. We use Mexican oregano for flavor.” I was intrigued. So much so, I made a batch of pico de gallo when I returned home. The Jalisco-style street tacos come later. Stick around and tell me what you think.
JALISCO PICO DE GALLO
7 Roma tomatoes, sliced and chopped
1 1/2 tablespoon kosher salt
6 Serrano chile, stems removed
3 jalapeño peppers, stems removed
1 sweet onion, chopped
2 tablespoons Mexican oregano, dried
2 teaspoons garlic powder
3 teaspoons cumin powder
1 cup cilantro leaves, chopped
1 tablespoon orange/mango juice
1 tablespoon lime juice
In a large bowl, place Roma tomato chunks. Sprinkle with kosher salt. Using a mini chopper, pulse Serrano peppers until finely chopped. Add to the bowl. Next, place jalapeño peppers in the mini chopper; pulse until finely chopped. Scrape sides and add to the bowl. Add chopped sweet onion to tomato mixture. Sprinkle on Mexican oregano, garlic powder, and cumin powder. Mix well. Fold in chopped cilantro leaves. Drizzle with orange/mango juice and lime juice. Gently stir. Transfer pico de gallo and liquid to covered jars and refrigerate. The flavors intensify as they marinate. Serve with tortilla chips or as a topping for Mexican dishes.
What’s Cooking in Gail’s Kitchen? Start Smart: Rainbow Fruit Cup! As the seasons roll on, here’s a friendly reminder about buying fresh fruit. Most grocers feature fruits that are always in season, such as apples, bananas, and grapes. If you pay attention to the first ones you see as you walk in the door or in high traffic areas, most likely you’ll reap the savings. That’s one clue. If the store has an abundance of something on hand, they focus on “pushing” it through quickly, which translates BEFORE it becomes overripe. Consumers can take advantage of the prices while enjoying healthy options. Rainbow fruit simply means combining different colors for plate appeal. Keep in mind that canned fruit can be substituted at times. I like balancing out pineapple chunks or mandarin oranges along with fresh fruit. No worries. The citrus dressing will pull everything together nicely.
RAINBOW FRUIT CUP
1 cup strawberries, stems removed and quartered
1 cup blueberries
1 peach, sliced with skin removed
1/4 cup lemon juice
2 tablespoons organic mango orange juice
2 tablespoons lemon olive oil
1 tablespoon raw acacia honey
1/2 teaspoon lemon citrus peel, granulated
1/2 teaspoon kosher salt
1/8 teaspoon cracked black pepper
Fresh mint leaves for garnish
Combine sliced strawberries, blueberries, and peaches in a bowl. Toss lightly to mix. For dressing, combine lemon juice, mango orange juice, lemon olive oil, acacia honey, lemon citrus peel, kosher salt, and black pepper. Whisk together until blended. Pour over fruit salad. Garnish with fresh mint leaves.
What’s Cooking in Gail’s Kitchen? Eat More: ‘Mazing Mango Salsa! Turn Taco Tuesday into one more reason to celebrate. Take ordinary salsa and kick it up a notch into a flavor explosion that is as sweet as it is spicy. Honey mangoes make all the difference when paired with tomatoes, jalapeños, and cilantro. One scoop of a chip and you may find yourself filling up before the meal is served. No worries. Sit back, relax, add a classic lime margarita on-the-rocks, and turn it into “Happy Hour”.
‘MAZING MANGO SALSA
2 honey mangoes, peeled and diced
1/2 Vidalia onion, chopped
1 Roma tomato, diced
1 tablespoon pimento, chopped
3 jalapeño peppers, seeded and chopped
1/4 cup cilantro, finely chopped
3 tablespoons lime juice
1 tablespoon brown sugar
1/4 teaspoon sea salt
Combine all ingredients in a medium bowl. Toss gently to mix. Refrigerate one hour. Serve with warm salted tortilla chips.
What’s Cooking in Gail’s Kitchen? The Next Step: Jamba Juice Copycat Smoothie! Everyone gets excited with a copycat version of a well-known brand. Some knockoffs make it, others fall short. I have the advantage of living with a food critic in my own home, my husband. So when I asked him to taste my version of the Caribbean Passion Smoothie, he was very accommodating. Afterward, my favorite question to ask was, “Would you have this again if I made it?” Sometimes the truth hurts, but this time his smile said it all. Here’s a helpful hint: frozen fruit can be thawed slightly and substituted for fresh. Caution: Take it easy. If you slurp it too fast, prepare for a “brain freeze”.
JAMBA JUICE COPYCAT SMOOTHIE
1 cup organic apricot mango juice
1 cup fresh strawberries, tops removed and cut-up
1/2 heaping cup peach slices, if frozen slightly thawed
1 cup orange sherbet
1/2 cup ice
Combine apricot mango juice, cut-up strawberries, sliced peaches, orange sherbet, and ice cubes together in a blender. Pulse to purée, then blend on High until smooth. If necessary, turn off blender to scrape down sides with a rubber spatula. Resume. Mixture should be slushy. Pour into glasses. Serve immediately.
What’s Cooking in Gail’s Kitchen? Equal Measures: Mango Rice Pudding! One of my fondest childhood memories is eating cinnamon sugared rice pudding warm from the stove. It’s funny how we associate traditional recipes with comfort food. Being a child of the ‘50s, it was the norm to have dessert with supper every night. ‘Course we also played outside till after dark. Sometimes it was “Kick the Can”, “Capture the Flag”, “Red Rover”, or “Spud”. I think my favorite was the neighborhood themed, “Boys Chase the Girls”. Being a tomboy who could run like the wind, I never did get caught. After all, who wants to be kissed by one of their brothers?!
1 cup sweet rice
1 1/2 cups half milk and half cream
1 cup whole milk
1 cup water
1/4 cup evaporated milk
1/2 cup sugar
2 teaspoons vanilla extract
2 cinnamon sticks
3 mangoes; peeled, diced, and cubed
Zest of 1 lime
Pinch ground nutmeg
Cinnamon sugar, to taste
Using a rice cooker, add sweet rice, half and half, whole milk, water, evaporated milk, sugar, vanilla extract, and cinnamon sticks to the removable pot. Close and lock the lid. Set to risotto function. Regulator knob must be set to “pressure”. Cook 18 minutes. Once the function is complete, use the natural release method to release pressure. Open the lid. Stir until the ingredients are all mixed together. Fold in half the chopped mangoes. To serve, spoon rice pudding into dessert bowls. Top with reserve mangoes and lime zest. Garnish with a sprinkling of nutmeg and cinnamon sugar.
What’s Cooking in Gail’s Kitchen? Home Cooking: X-tra Thick Mango Crush! Is it fresh fruit? Is it ice cream? Or is it a sparkling Italian beverage? Surprise! It’s all three. The intensity of this mid-day treat is so refreshing and thirst quenching, you’ll find yourself asking, “Is it a delightful dessert or a tangy beverage?” My thoughts? I don’t need a reason to enjoy the citrusy intense flavors. After all, it’s Yumolicious and anything is possible!
X-TRA THICK MANGO CRUSH
2 medium mangoes, peeled and sliced
1/4 cup powdered sugar
1/2 cup heavy cream, very icy cold
1 11.15-ounce can of San Pellegrino Aranciata Rossa Blood Orange Sparkling Beverage
Combine the ripe fresh fruit and sugar in a food processor or blender. Process on “Pulse” until the fruit is roughly chopped. With the processor running, slowly add the heavy cream until fully mixed. Transfer fruit ice cream to a plastic storage container with lid. Place in the freezer for 2-3 hours or until firm. To serve, use a melon ball scoop to fill a tall glass. Slowly pour the sparkling blood orange beverage over all, being careful not to foam over. Garnish with toasted coconut.
What’s Cooking in Gail’s Kitchen? Simple Sensations: Mango Medley! This is one of my all-time favorites when serving fish tacos. It’s fast and easy, not to mention soft and sweet. When the mango is at its peak in ripeness, the juice resembles a combination of peach and pineapple. I know, right! When mixed with Campari tomatoes (which have low acidity) plus fresh cilantro, it’s a perfect blend of flavors. Give it a try and let me know what you think!
2 ripe mangos, peeled and core seed removed
1-pound Campari tomatoes
Fresh Cilantro to taste
Peel, pit, and cut up mangos. Place in a medium bowl. Slice tomatoes into quarter wedges. Add to mangos. Snip fresh cilantro over all. Toss gently. Refrigerate prior to serving for flavor enhancement.