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Power Shake for Breakfast

PHP Power Shake

Ingredients:

Read more: http://www.food.com/recipe/power-shake-for-breakfast-18300#ixzz1HXiZDnC3

Directions:

  1. 1 Wash produce.
  2. 2 Juice the mango, oranges and papaya.
  3. 3 Pour juice into a blender, add the banana and liquefy.
  4. 4 Serve and feel the power.

 

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Posted by on March 24, 2011 in Uncategorized

 

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Mini Mango Crisp Recipe

Example of Mangoes, shoot in Taipei, Taiwan. T...

Image via Wikipedia

by jeg

So, this blog is turning a bit food-based.  Hmm.  OK by me!  Since I’ve resolved to cook more for myself, the blog is motivation to actually do it.  And documenting it with my new toy has become borderline obsessive.  So, after my delicious “soup” lunch yesterday, I was in the cooking mood and decided to make something yummy for dessert.  I had some mangoes and decided I would finally make the individual mango crisp I’ve been planning to make for probably 8 months.  You see, last summer, after I bought my house and was replacing things that had been my old roommate’s stocking up on a few kitchen essentials, I saw these adorable little individual ramekins and decided I must have a couple.  You know, so I could make my own personal mango crisp, whenever I wanted one.  I have a tendency to make impulsive purchases like that.  Don’t worry, sometimes I return them.  Anyway, I put the ramekins on the shelf and sort of forgot about that idea.  Until yesterday.  I eyed that mango and thoughtindividual mango crisp. I frequently like to make the full size version of this dessert, but if I’m not serving it to enough people, it can turn into over-indulgence on my part.

See that little guy, hiding back there, begging to be used?

Individual Mango Crisp
1 mango (or enough frozen mango to fill your individual ramekin)
sugar to coat mango
2T butter, softened
2T flour
1T old-fashioned rolled oats
1.5T sugar
vanilla ice cream, if desired

Cut up mango into small chunks until miniature ramekin is full.  Toss the mango with about a spoonful of sugar, enough to coat the fruit. (Because mango’s just not quite sweet enough already – ha!)

Mix together the butter, flour, oats, and sugar.  This is the crumble topping.  Drop it in chunks and do your best to spread it around on top of the mango.  Since the dish was rather small, I put it on my toaster oven pan to make it easier to get in and out of the oven.  Bake at 375 for 30-40 minutes or until crisp topping starts to brown.

pre-baking

Let it cool for a minute after you take it out of the oven.  Put your little ramekin on a plate, add a scoop of vanilla ice cream and enjoy!

 

 
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Posted by on March 23, 2011 in Baking, Fruit, Ice Cream, Sweets

 

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Easy Mango Lime Sorbet Recipe

I can tell when I start to get spring fever because my meals start to lighten up.  The hearty soups and stews are pushed to the back of the recipe binder and the lighter fare is front and center.  I get about as excited to clean out and re-organize my recipes as I do to clean out and re-organize my closet each season.  In fact, I’m not sure which one would win.  At any rate, the new magazines started flowing in for the month and beneath the pile of mail was the new Vegetarian Times.  Oh how I love getting this inspiring, drool worthy magazine each month.  Let the page flipping begin……

As much as I love dark chocolate, usually after a normal, weeknight meal I want something cold and fruity.  I normally opt for some sort of popsicle, especially the Trader Joe’s Strawberry Fruit Floe’s.  Um, yum!  So ofcourse when I saw how simple this sorbet was to make I was off to the freezer.  Next time I would add a little more lime juice and maybe a bit of zest to punch up the lime flavor a bit.  But overall this recipe was so simple, light, and perfect for my weeknight treats.

(Printable Recipe)

Easy Mango Lime Sorbet

Ingredients

  • 4 cups frozen mango chunks
  • 1/2 cup agave nectar
  • 1/4 – 1/2 cup fresh lime juice

1.  Thaw mango chunks for 15 minutes.  Place in a blender or food processor and puree with agave nectar and lime juice (add more lime juice or water if needed to puree).

2.  Transfer to shallow glass or metal bowl or baking dish and place in freezer.  Freeze for 35-45 minutes, stirring puree every 15 minutes or until ready to serve.

 

Source: http://bakingwithbasil.com/2011/03/16/easy-mango-lime-sorbet/

 

 
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Posted by on March 23, 2011 in Fruit, Ice Cream

 

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Mango Pickle – Aavakai Recipe

Example of Mangoes, shoot in Taipei, Taiwan. T...

Image via Wikipedia

A traditional Indian meal is incomplete without a pickle. There are so many different ways of making pickles – cooking, fermenting over days in the sun or fresh pickles. This Mango Pickle recipes takes a few days and may sound like a tedious and a long process but the end result is just amazing and you can enjoy the fruits of you labor by relishing it over months or years. Take a step back in time and enjoy this art that goes back centuries in time.

Prep Time: 10 minutes
Pickling Time: 20 – 25 days

Ingredients:

Raw Green Mangoes – 2 large (1 lb)
Garbanzo Beans (Kabuli Chanas) – 1 cup
Salt – 2 tbsp or to taste
Turmeric Powder – ¼ tsp
Asafoetida – ¼ tsp
Mustard Seed Powder – 1 tbsp
Coriander Powder – ¼ cup
Red Chili Powder – 1/4 cup or to taste
Kashmiri Chili Powder – 1 tbsp
Fenugreek Seeds – ¼ tsp, powdered
Sesame Seed Oil – 1 ½ cups

Method:

1. Wash and dry Mangoes.
2. Remove seed and cube Mangoes with a shape knife.
3. Wash and completely dry Garbanzo Beans.
4. Spread Mangoes and Garbanzo Beans on a tray, cover with thin cloth and allow them to dry overnight.
5. Next day, mix dry spices in a bowl – Salt, Turmeric, Asafoetida, Mustard Seed Powder, Coriander Powder, Red Chili Powder, Kashmiri Chili Powder and Fenugreek Seed Powder.
6. Add Mangoes and Garbanzo Beans. Mix well.
7. Add Sesame Oil, mix, cover and set bowl out in the sun for about 20 days. Mix daily.
8. Transfer to clean, dry jar and store at room temperature or refrigerator.
9. Enjoy over the next few months.

Tips:

1. Use Kashmiri Chili Powder to make a mild pickle.
2. Skip the Garbanzo Beans and the pickle will be ready in 12 days.
3. Oil should be floating on top to prevent spoilage.

 

 
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Posted by on March 16, 2011 in Fruit, Pickles & Chutneys

 

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