Posts Tagged ‘Recipes’

Coconut Curry Chicken and Baked Coconut Brown Rice

September 28, 2009

This is my third successful installment of 3 Mondays of $5 Dinner Challenges.  This means, each Monday I’ve been cooking a meal for 2 adults and 2 children for around $5.  Here’s the real challenge, though:  I do it while maintaining my commitment to eat mostly local and organic vegetables and humanely raised meats.  For this final meal, I made Coconut Curry Chicken and Baked Brown Rice for $6.96.

This meal was really fun to do because we don’t often do curries in our house.  It is a super simple recipe for the new-to-curry crowd that will impress your family.  The sweet coconut milk is perfectly suited to these warm savory spices.  Baking the rice assures a perfect result every time that doesn’t stick to the pan and is done without a rice cooker.  I used leeks, but it would be even easier and just as tasty made with onions and you can throw them in with the rest of the vegetables instead of having to cook separately like I did with the leeks.  Here’s how made this fantastic meal for just under seven dollars:

Prices and Products

  • 1 tbsp. expeller pressed canola oil: $0.10
  • 1 can (14.5 oz.) organic coconut milk: $0.50
  • 4 white mushrooms (0.15 lb.) : $0.47 (10% off)
  • 1/2 of an organic leek (0.275 lb.): $0.44
  • 1/2 of an organic carrot: $0.20 (10% off)
  • handful of organic snow peas: $0.45 (10% off)
  • small organic green bell pepper: $0.67 (10% off)
  • 2 tbsp. curry powder: $0.50
  • 1/2 tbsp. brown sugar: $0.01
  • 14.74 oz. organic, sustainably raised chicken: $2.81 (10% off)
  • 1 cup (uncooked) brown basmati:  $0.81
  • 1/2 tsp. salt: negligible

How I got these great deals:

  • The best deal of the day was the organic coconut milk which is normally more than two bucks a can.  Whole Foods was having a sale for $1.50 a can plus I had a dollar off coupon for any Thai Kitchen brand product (you can print this coupon from Yahoo Deals too – expires at the end of the year.)
  • I used my monthly 10% off coupon at PCC for all the groceries marked as “10% off” above.  It really does add up to some savings.  I would have done better on the veggies to go to the farmer’s market though.  Unfortunately there’s not time for that every week.

Recipes

Coconut Curry Chicken and Vegetables

You will need:

  • 1/2 can coconut milk (about 7 ounces)
  • 1/3 cup water
  • 3/4 lb skinless, boneless chicken thigh meat (about 15 ounces before skinning and deboning), cut into large bite-size pieces 
  • 1 tbsp. vegetable oil
  • 1/2 of a leek (lengthwise half), sliced crosswise every 1/2 inch
  • 2 1/2 cups bite-sized pieces of vegetables (ex. mushrooms, carrot, bell pepper, snow peas)
  • 2 tbsp. curry powder
  • 1/2 tbsp. brown sugar
  • 1/4 cup fresh Thair basil (optional), rough chopped

Put it together:

  • Heat 1/2 tbsp. oil in wok (or large skillet) on medium heat.  When hot, add leeks and cook for 2 minutes, stirring occasionally.  Transfer leeks to bowl and set aside.
  • Add 1/2 tbsp. oil to wok, still on medium heat.  When hot, add chicken and cook until no longer pink in the middle, stirring occasionally.  Transfer chicken to a bowl and set aside.
  • Bring coconut milk and water to simmer in wok on medium heat
  • Add brown sugar and curry powder and stir until well blended.
  • Bring to a boil, then reduce heat to low and simmer 5 minutes.
  • Add in chicken and all vegetables except for the leeks.  Cook about 5 minutes or until the vegetables are tender-crisp.  Toss in leeks and serve.  Optional:  garnish with Thai basil

Baked Coconut Rice (Serves 4). 

You will need:

  • 2 T oil (e.g. Canola)
  • 1/2 can coconut milk (about 7 ounces)
  • 1 3/4 cups water
  • 1/2 teaspoon salt
  • 3/4 teaspoon sugar
  • 1 cup long grain brown rice (ex. basmati)

Put it together:

  • Preheat the oven to 350 degrees F.
  • In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil.
  • Wash rice. Lightly brown the rice in oil in a fry pan.  Transfer to a 1 1/2 quart ovenproof dish. 
  • Pour coconut milk mixture over the rice, take caution because this can create a lot of hot steam.
  • Bake covered for 50 to 60 minutes, until rice is tender and fluffy and moisture has been absorbed.

Minty Watermelon Sorbet

September 24, 2009

This sorbet is a true treat and my favorite frozen dessert so far. The yin and yang of mint and watermelon are churned and chilled  into a cheery concoction.  You can make it less sugary for a palate cleanser or as written below for a sweet sensation.

Mint Watermelon Sorbet brown backdrop in cup with mint leaves

Minty Watermelon Sorbet

You will need:

  • 1 1/2 cups sugar
  • 1 1/2 cups water
  • 1 oz. mint leaves, rough chopped
  • 1 tbsp. fresh squeezed lime juice
  • 3 cups pureed watermelon (pulse 1/4 to 1/3 of a watermelon, cubed, in food processor 2 to 3 times for 2 to 3 seconds each time, leaving some texture)

Put it together:

  • Put water in a small saucepan
  • Add sugar
  • Turn on heat to medium to med-high and bring just to a boil, stir once, then add rough-chopped mint and turn down and simmer for 4-5 minutes.  You do not need to stir again.  The result is called simple syrup.
  • Cool in an ice water bath
  • Once simple syrup is cool, pour into a mixing bowl and add all other ingredients
  • Chill in freezer 20 minutes
  • Pour mixture into ice cream maker and follow manufacturers instructions for making
  • Freeze for 2 hours

Tips:

  • Simple syrup can be kept in the refrigerator a couple of weeks (the higher sugar to water ratio, the longer it keeps).
  • To change the consistency for easier scooping, add 1-2 tablespoons alcohol, such as vodka or rum.  Alcohol raises the freezing temperature.

New Episode: Vegan White Sauce

September 18, 2009

In this episode of Building Blocks Show, I show you how to make two versions of Vegan White Sauce, one plain and one with onion and garlic.  This was a really fun episode for me to put together because I’ve learned so much about dairy free cooking over the past few years and was excited to put that knowledge into some creative dishes.

In the video you can see we paired these sauces with fresh ingredients to make Creemy Shroomy Veggies on Crusty Bread* and Phyllo Wrapped Cod.  I also created two other recipes with Vegan White Sauce included on the recipe page for this show:  Vegan Creemed Spinach and Dairy Free Biscuits and Gravy, which uses the dairy free biscuit recipe found in the Making Lard episode.

Vegan White Sauce Part I:
http://www.youtube.com/v/PwlsJxJ5tNI&hl=en&fs=1&

Vegan White Sauce Part II:
http://www.youtube.com/v/X5Rrpyu0N8I&hl=en&fs=1&

Below are the white sauce recipes and you can find the recipes for the rest of the dishes listed above on the Vegan White Sauce Episode Page.

Vegan White Sauce (Makes 1 cup)

You will need:

  • 2 tbsp. vegan margarine
  • 3 tbsp. flour
  • 1 cup rice milk
  • Salt, fresh ground white pepper
  • Spices (depending on final recipe)

Put it together:

  • Melt butter in small pot over medium heat
  • Whisk in flour
  • Cook for a few minutes, stirring constantly until light brown (roux should come together)
  • Add rice milk a few tablespoons at a time, mixing in between additions until it starts to look creamy, then add in ¼ cup at a time. You can add more or less milk depending on how thick you need the sauce for your recipe.
  • Salt and pepper to taste
  • Add spices

Wrapped in crispy phyllo, the cod in this dish comes out flaky and moist every time:

Vegan White Sauce with Onion (Makes 1 cup)

You will need:

  • 1/2 tbsp. olive oil
  • 1/4 cup diced onion
  • 2 cloves garlic, diced
  • 2 tbsp. vegan margarine
  • 3 tbsp. flour
  • 1 cup rice milk
  • Salt, fresh ground white pepper
  • Spices (depending on final recipe)

Put it together:

  • Heat olive oil in small saucepan over medium heat
  • Sauté onion until soft
  • Add garlic to onion and sauté a couple of minutes
  • Melt margarine into onion
  • Add flour and stir to combiner
  • Cook for a few minutes, stirring constantly until light brown (roux should come together)
  • Add rice milk a few tablespoons at a time, mixing in between additions until it starts to look creamy, then add in ¼ cup at a time. You can add more or less milk depending on how thick you need the sauce for your recipe.
  • Salt and pepper to taste
  • Add spices

Versatile and summery Creemy Shroomy Veggies on Crusty Bread:

* No, this is not a misspelling, I’m told “creem” is the way vegans spell fake “cream.”

Herb and Chili Flake Buttered Chicken

September 14, 2009

Recently Malissa and her family were generous enough to host my family for a couple of nights while our townhome association was making a clusterfrack of our little community. I thanked them the only way I knew how: with a bounty of savory foods.  They enjoyed the roast chicken so much Malissa asked for the recipe and so I thought I’d share it all with you as well.

Please don’t be scared off by the word “chili” if you have a sensitive palate.  The chilli flakes aren’t enough to add heat, just a savory flavor that complements the herbs wonderfully.   This recipe calls for one lemon, but it’s not the star of the show – it just brightens the herbs a bit.  Yes, you see it’s all about the herbs here, so make sure you have some lovely fresh herbs on hand.  Turning the chicken halfway through cooking keeps it nice and moist, so the lean breasts don’t get dried out baking under the element for two hours.

You will need:

  • 1 chicken (approx. 5 lbs)
  • 5 tbsp. butter (of course I used vegan margarine)
  • 1 tbsp. chili flakes
  • 1/4 tsp. garlic powder
  • 1 tsp. salt
  • couple sprigs fresh thyme leaves, roughly chopped (reserve rest of bunch for stuffing cavity)
  • couple sprigs fresh sage leaves, roughly chopped (reserve rest of bunch for stuffing cavity)
  • 1 lemon

Here’s how I put it together:

First, I mixed with a fork the butter, chili flakes, garlic powder, salt, thyme and sage.

To put the butter on the flesh, I pulled up the skin covering the breasts and spread it under the skin.

If you look closely here, you can see the chili flakes and herbs under the skin:

Then I made a few slits in the skin of the thighs and wings and rubbed the butter mixture up under the skin.  Next I sliced open a lemon, squeezed and rubbed the juice of 1/2 the lemon over the skin of the chicken, tossed the rest of the thyme sprigs and sage leaves with the lemon halves in the cavity and it was ready to bake.

Up until this point I had been winging it (no pun intended), but I needed a little guidance on cooking times and temps.  I did a Food Blog Search and came up with this Honey Glazed Lemon Roast Chicken recipe from Simply Recipes.  The temps and times worked great for my chili buttered chicken.  The skin was perfectly crispy and the meat was visibly juicy as I carved it.

I served the chicken with pearled cous cous cooked in half chicken drippings/half water (a hit with the kids); green and yellow roasted zucchini; and mache and avocado salad with balsamic fig vinegarette.

$5 Dinner Challenge: Australian Zucchini Slice

September 7, 2009

This is my second installment of 3 Mondays of $5 Dinner Challenges.  This means, each Monday I’ve been cooking a meal for 2 adults and 2 children for around $5, although this week’s dish will serve 4 to 6.  Here’s the real challenge, though:  I do it while maintaining my commitment to eat mostly local and organic vegetables and humanely raised meats.  For this second meal, I made Australian Zucchini Slice for $6.25.

My husband learned to cook this dish in home ec. class in Australia and when he moved to the states he wrote home for it.  I’m so glad he did because it is a great go-to recipe for brunches or anytime you need a hearty one-dish meal.  Fresh local eggs give this all-around family favorite a lovely rise.  This is one of the few egg dishes that I add the onions to still raw.  This recipe bakes long enough to soften and sweeten them, but still leaving a garden flavor.  A scoop of organic flour makes for a perfectly soft texture throughout.  Of course no recipe of my husband’s would be complete without smokey bacon, but I’ve made it vegetarian before and that’s great too!

I’ve included both the original Australian recipe and the converted American recipe, so hopefully no matter which side of the globe you’re on you’ll find it accessible.  The American version calls for whole wheat pastry flour, since that’s what we use in our household, but the original is white flour.  I’ve also noticed that I usually have to increase cooking times when making Aussie dishes, so the American one’s cooking time is longer.  (My guess is the difference in humidity causes this.)

Here’s how I made this fantastic meal for just over six bucks:

Prices and Products

  • 13 oz. local, certified organic zucchini from farmer’s market:  $0.75
  • 1 large local, certified organic onion from farmer’s market: $0.65
  • 3 rashers bacon (no animal byproducts or antibiotics in the animal’s feed or added hormones): $1.40
  • 4 oz. local, co-op owned, non-BGH cheddar (Tillamook): $1.00
  • 1 cup organic whole wheat pastry flour: $0.34
  • 1 1/2 tsp. baking powder: $0.05
  • 1/2 cup expeller pressed canola oil: $0.81
  • 5 eggs from my friend’s happy backyard chickens: $1.25
  • Couple dashes of salt and pepper:  negligible

How I got these great deals:

  • I chose this dish because I knew zucchini and onions were in abundance locally right now, so was able to get excellent prices at the farmer’s market.  The onions were originally 75 cents each, but I only had 65 cents on me and the farmer had onions coming out her ears and was happy to take it.
  • I looked on the websites for my local grocery stores for specials on Tillamook cheese.  This brand is so popular here that usually someone has a sale.  Sure enough, in my local QFC’s online sale flyer, it was $3.99 for 1 lb.  You can get even better deals if you buy a larger brick, but we’d never go through it all.  It’s not a great deal if you throw half away!
  • My friend Angie is super into gardening and raising chickens naturally.  She sells the eggs of these “happy backyard chickens” for $3.00 a dozen.  This is a great way to get truly free-range eggs at a discount price.  Don’t think you have to live out in the sticks to do this either.  We’re in a suburb right outside of Seattle and it’s quite common for people to raise chickens.  Just ask around.  I bet you’ll find someone.

Recipes

Zucchini Slice (American recipe) Serves 4 to 6.

You will need:

  • 13 oz (0.83 lb) zucchini
  • 1 large onion
  • 3 rashers (slices) bacon
  • 1 cup (4 oz.) grated cheddar or mozzarella cheese
  • 1 cup whole wheat pastry flour
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1/2 cup canola oil
  • 5 eggs
  • salt, pepper

Put it together:

  • Preheat oven to 350 degrees F.
  • Grate unpeeled zucchini coarsely, fine chop onion and bacon.
  • Fry bacon over medium heat until lightly browned on both sides.
  • Sift together flour, 1 1/2 tsp. salt and baking powder.
  • Combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs.
  • Season with salt and pepper.
  • Pour into well-greased 2-quart casserole dish.
  • Bake at 350 degrees for 40 to 50 minutes or until browned.

Before Oven:

After Oven:

Zucchini Slice (original recipe)

  • 375 g zucchini
  • 1 large onion
  • 3 rashers bacon
  • 1 cup grated cheddar cheese
  • 1 cup self-raising flour
  • 1/2 cup oil
  • 5 eggs
  • salt, pepper

Grate unpeeled zucchini coarsely, fine chop onion and bacon.  Combine zucchini, onion, bacon, cheese, sifted flour, oil and lightly beaten eggs, season with salt and pepper.  Pour into well-greased lamington tin (base measure 16 cm x 26 cm), bake in moderate oven 30 to 40 minutes or until browned.  Serves 4 to 6.

Orange Sorbet… because summer's not over yet

September 2, 2009

Now I’m on a total sorbet kick.  I adapted this recipe from my mother’s 30 year old Waring ice cream maker recipe book.  This book is from back in the day when sorbet was fruit ice. This is a large recipe.  It made enough to fill my borrowed Cuisinart twice.

By using a combination of fresh squeezed orange and lemon juices along with the Odwalla, I achieved a very vibrant flavor.  I’d love to hear any suggestions for how to make it more scoopable without adding alcohol.  I’m fine adding a shot of vodka most of the time, but with the crowd I made this batch for I can’t do that, so I settled for an icier consistency.

Orange Fruit Ice, a sorbet

You will need:

  • 3 cups water
  • 2 cups sugar
  • 1 tbsp. finely grated orange zest (1-2 oranges)
  • 1/2 cup fresh squeezed orange juice (juice from the oranges you zested)
  • 1/2 cup fresh squeezed lemon juice (4-5 lemons)
  • 2 1/2 cups orange juice (store bought or more fresh squeezed)
  • 2 tbsp. vodka

Put it together:

  • Put water in a small saucepan
  • Add sugar
  • Turn on heat to medium to med-high and bring just to a boil, then turn heat down and simmer for 4-5 minutes.  Do not stir.  The result is called simple syrup.
  • Cool in an ice water bath
  • Once simple syrup is cool, pour into a mixing bowl and add all other ingredients
  • Pour mixture into ice cream maker, following the manufacturers instructions for making
  • Freeze for 2 hours

Tips:

  • Simple syrup can be kept in the refrigerator a couple of weeks (the higher sugar to water ratio, the longer it keeps).
  • Use alcohol to raise the freezing temperature and give the sorbet a slushier texture.  2 tablespoons vodka will make it scoopable, more will make a slush drink.


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Support Building Blocks Show and purchase the Cuisinart Classic Frozen Yogurt-Ice Cream & Sorbet Maker that I used for this recipe from our Amazon store:

In white:

Cuisinart ICE-25 Classic Frozen Yogurt, Ice Cream & Sorbet Maker

or in brushed chrome:

Cuisinart ICE-25BC Classic Frozen-Yogurt, Ice-Cream, and Sorbet Maker, Brushed Chrome

$5 Dinner Challenge: Olive Oil & Rosemary Chicken with Pearled Barley & Green Beans

August 31, 2009

challenge

“We are a one income family living in a two income world!” Erin, $5 Dinners

That quote really resonated with me and so I decided to challenge myself to three Mondays of $5 Dinner Challenges.  This means, each Monday I will cook a meal for 2 adults and 2 children for around $5.  Here’s the real challenge, though:  I will do it while maintaining my commitment to eat mostly local and organic vegetables and humanely raised meats.  For my inaugural meal, I made Olive Oil & Rosemary Chicken with Pearled Barley & Green Beans for $5.61.

The great thing about this meal is that it is one of the tastiest I’ve made lately.  The chicken was crispy and not over seasoned with a hint of rosemary.  The green beans were flavorful and crisp and since the barley was simmered in chicken stock, it complemented the meal perfectly.  Here’s how made this fantastic meal for just over five bucks:

Prices and Products

  • 1 tsp. finely chopped rosemary from my garden:  free
  • 1/2 tbsp. organic, cold pressed, Extra Virgin Olive Oil: $0.10
  • 1.09 lbs. chicken thighs (no animal byproducts or antibiotics in the animal’s feed or added hormones): $2.99
  • 1 cup dry organic pearled barley (each serving has 30% of your daily dietary fiber requirement): $0.69
  • 1 cup home-made organic, free range chicken stock with local veggies, good wine and home-grown herbs $0.76
  • 0.75 lb. local, pesticide-free green beans from farmer’s market: $1.07
  • Couple dashes of salt and pepper:  negligible

How I got these great deals:

  • I’d heard from my friend Elisa that the end of the day at the farmer’s market is a good time to bargain with the farmers, so I went ten minutes to closing and talked the farmer down from $2/lb to $1/lb on the green beans.
  • I told the butcher at Whole Foods about this really cool dinner challenge I was doing and he helped me pick out the pieces of chicken that were the best value and (don’t tell anyone!) did a little rounding down on the price.
  • I made the chicken stock from the left over carcass and offal from last week’s roast chicken, tasty wine that hubby found a great deal on, left over veggies from last week and herbs from my garden.

Recipes

Rosemary and Olive Oil Chicken Thighs

  • Preheat oven to 400 degrees F.
  • Combine 1/2 tbsp. olive oil, 1 tsp finely chopped rosemary and a dash each of sea salt and fresh ground pepper in a small bowl.
  • Wash and pat dry 1 lb bone-in, skin on chicken thighs.
  • Rub thighs with olive oil mix
  • Bake at 400 for about 45 minutes (until skin is golden brown and temp. is 165)

Barley Cooked in Chicken Stock

  • Cook 1 cup pearled barley according to instructions on package, replacing 1 cup of water with 1 cup of chicken stock (usually 1 cup dried barley for 3 cups liquid, simmer, covered for 1 hr 15 min.)

Steamed Green Beans

  • Cook 3/4 lb. green beans in steamer basket over one inch of water in covered pot on medium heat for about 5 minutes or until desired tenderness is reached, but color is still bright green.

Ben's Linguine n' Lamb

August 11, 2009

Sometimes I give my husband a hard time for having eclectic taste and cooking style, but sometimes this off-kilter attitude leads to an amazing dish only he could design. So I was only slightly hesitant when offered his latest creation: linguine with ground lamb and marinara. It did smell delicious. And he did use one of my favorite pastas, hot chilli linguine.

    “Okay, just a bite.”  Mmmm… Hearty… Zesty… Succulently Saucy…
    “Do you mind if I finish this off?”

Check out the secret ingredient: Duck egg (Also happens to be his favorite ingredient atop pizzas and hamburgers. It’s an Aussie thing.)

Ben’s Linguine n’ Lamb

You will need:

  • 1 tbsp. olive oil
  • 25.5 oz. marinara (He used Lucini Italia Tuscan Marinara with Roasted Garlic)
  • 2 lbs. ground lamb
  • 70 grams smokey barbecue rub (He used Rub with Love brand)
  • 2 duck eggs
  • 6 1/2 oz hot chilli linguine

Put it together:

  • Brown the lamb in olive oil on medium heat
  • Add the rub, mix
  • When meat and rub mixture is hot, add eggs and stir quickly, let rest and repeat stirring and resting 3x.
  • Add sauce, mix
  • Cook linguine to desired softness
  • Drain well, return to pot
  • Vigorously stir in sauce while heat is on low, cook for a few minutes to integrate flavors

Nicole's Apple Snacks with Walnut Butter

August 2, 2009

When I first realized I couldn’t eat dairy anymore all I could think of was brie wrapped in filo dough with fig jam and almond steamed milk on a cold Seattle morning.  I’m getting teary-eyed right now just thinking about it.  But then I was introduced to Nicole and her adventurous style of cooking for our health.  She made these dairy-free crispy apple snacks for me and I realized how tasty and easy allergen-free cooking could be.  There isn’t any soy, citrus, gluten or peanuts in them either.

These little apple and walnut sandwiches make a perfect lunch box food.  The ginger keeps the apples from turning brown without the use of lemon juice and you don’t have to worry if your kid’s school doesn’t allow peanuts, since they’re made with walnut butter.  Also try walnut butter in crepes drizzled with maple syrup for a real treat.

Nicole’s Apple Snacks

You will need:

  • Ginger root (about 2 oz)
  • 2 granny smith apples
  • 2 cups walnuts
  • 1-2 tbsp. maple syrup
  • ¼ tsp. vanilla
  • A pinch of fresh grated cardamom (more if jarred)
  • 1/8 tsp. salt

Put the Filling Together (walnut butter):

  • In a coffee grinder or food processor, blend the walnuts a little at a time.  They will get a thick butter-like consistency.
  • Add a 1-2 tablespoons maple syrup to the walnuts (to taste).
  • Add salt, vanilla, and a little cardamom.  Add in small doses and taste.

Make the Apple Slices:

  • Grate the ginger root using a microplanar (so it’s really finely grated).
  • Grab the ginger in your hand, and squeeze over a small bowl.  You will be surprised by how much juice you collect.
  • Add about as much water as ginger juice (more water if it’s particularly spicy ginger).
  • Slice the apples into thin slices, top to bottom.  When they are all sliced, toss them in the bowl with the ginger juice.  Try to get the surfaces of the apple coated.  This will slow down the process of turning the apple brown (you can store it in the fridge this way for a while).
  • Now spread walnut butter on the apple slices and put together to make sandwiches.  That’s it.

Cool Salad for Hot Days: Black Bean and Mango Salad

July 30, 2009

Mango Salad

We are having record heat here in Seattle and I can’t bring myself to turn on the oven or even a burner, so here is a refreshing salad I created yesterday and have been living off of for two days now.  The base is my home-made mango salsa, then I added hearty beans for protein and tomatoes for juiciness.  It is great by itself or wrapped in whole wheat tortillas to make a balanced meal – perfect for vegans and the dairy free crowd too.  For a neat trick to peeling mangoes, check out this video from Steamy Kitchen’s Jaden Hair.

Black Bean and Mango Salad

You will need:

  • Flesh of 2 large mangoes, diced
  • 1/2 small red onion, diced
  • 1 medium red bell pepper, diced
  • Juice of 1 lime
  • 1 can black beans, rinsed and drained
  • 1 pint of yellow cherry or grape tomatoes, quartered
  • A pinch of sea salt
  • Black pepper to taste

Put it together:

  • Combine all ingredients
  • Chill for 30 minutes
  • Enjoy as a cool salad or warm or cold in tortillas