Mango Cole Slaw

While the weather is getting most decidedly cooler, I felt that cole slaw was still the right choice to accompany the broiled tofish I was making.

Mango Cole Slaw

1/2 c. vegan mayonnaise
2 T. orange juice
1 T. distilled white vinegar
1 t. salt
1/8 t. cayenne
One head of cabbage, shredded
One mango, peeled and diced
5 green onions, diced
One small bunch of cilantro, diced
1/2 c. chopped pecans

Mix the first five ingredients in a bowl, stirring to mix well. Add the remaining ingredients to a large bowl and pour the mayonnaise mixture on top, stirring to mix well. Cover and chill until ready to serve and enjoy!

Chick'n Salad with Mango Salsa

The weather is starting to warm up here, after a few fits and starts. Of course, I am totally okay with the weather staying cool as long as possible, what with our ridiculous heat in the summer. But right now, I can open up the windows and sleep comfortably without either the heater or the ac running, so this is my favorite time of year. If only it could stay this beautiful year round!

Chick'n Salad with Mango Salsa

1/4 c. soy sauce
1 T. cornstarch
1 T. sesame oil
1 T. lemon juice
1 T. grated ginger
One package Gardein Chick'n Scallopini
2 mangoes, cut into small chunks
2 green onions, diced
One serrano pepper, seeded and diced
1 c. cilantro, chopped
3 T. lime juice
1/4 t. salt
5 t. olive oil
1 T. lemon juice
Lettuce

Mix the soy sauce and cornstarch together and stir until the cornstarch is dissolved. Add the sesame oil, lemon juice and ginger. Slice the chick'n into strips and add to the soy sauce mixture, stirring to coat well. Set aside and let marinate for about 30 minutes.

Mix the mangoes, green onions, serrano pepper, cilantro, lime juice and salt in a separate container. Set aside and let marinate for about 30 minutes.

Shred the lettuce into a large bowl. Add the olive oil and lemon juice, sprinkle on some salt and pepper. Stir well to coat.

After the chick'n has marinated, dump it and the marinade contents into a frying pan and heat over medium until heated through.

To serve: Place some of the lettuce on individual serving plates. Top with some of the chick'n, then some of the mango salsa. Enjoy!

Summer Solstice and the Living is Easy

I live in the South. Needless to say, our summers are HOT. Last year we had a terrible drought, and the temps were regularly in three digits. I'm so happy this year we've had a goodly amount of rain and only a few days of 100+ temps.

I've read about some wonderful solstice celebrations - all outdoors - and I think how I wish I could do that here. Now, if I had my own backyard pool, all bets would be off.  We'd be outside every day!

No matter. I've been eyeing these recipes for the first day of summer for a few months now. Fortunately, the day wasn't sweltering and I was able to talk the hubby into grilling. On a weeknight. Will wonders ever cease?

Macadamia Chick'n with Mango Salsa

1/2 c. soy sauce
2 garlic cloves, minced
1 T. brown sugar
1 T. olive oil
1 t. grated ginger
2 packages of Gardein Chick'n Scallopini, frozen
Mustard Sauce
Chopped macadamia nuts
Mango Salsa

Combine the soy sauce, garlic, brown sugar, olive oil and grated ginger in a ziplock gallon baggie. Add the Chick'n Scallopini. Move it all around to coat and put in the freezer. Periodically pull out the baggie and give it a wiggle to continue to coat. When the coals are ready - they should be about medium hot - grill the scallopini, turning, watching, and brushing with leftover marinade until they are done.

Mustard Sauce

1/2 c. Dijon mustard
2 T. brown sugar
2 T. pineapple juice
1/4 t. ground red pepper

Stir everything together, cover and chill.

Mango Salsa

2 mangoes, peeled and diced
One green pepper, diced
One jalapeno pepper, diced
3 T. cilantro, chopped
2 T. mint, chopped
One red onion, chopped
2 T. agave nectar
1 T. lime juice
1/4 t. ground red pepper
1/4 t. salt

Stir everything together, cover and chill.

To serve: Slather the Mustard Sauce on top of the scallopini. Sprinkle on some macadamias. Top with a spoonful of the Mango Salsa.

I tried the first scallopini with just the mustard sauce and the macadamias. I thought the sauce was a little too tangy for my tastes. On the second one I added the salsa atop, and it made quite a big difference. It softens the tang of the mustard while lending a slight sweetness. Much better, so I really recommend doing it that way.

Peanutty Pasta Salad

2 cucumbers, cut in half lengthwise, seeds removed, sliced in half moon shapes
1 c. soy sauce
1/2 c. coconut milk
1/2 c. rice wine vinegar
1/2 c. chunky peanut butter
4 garlic cloves, chopped
1 t. sesame oil
1/2 t. crushed red pepper
1/2 t. salt
One package angel hair pasta, cooked
3 carrots, peeled and shredded
6 green onions, sliced in diagonals
Dry roasted peanuts

Whisk all the saucy ingredients together, then pour over the pasta, cucumbers, carrots and onions. Mix together well, but gently. Chill. Serve with a spoonful of dry roasted peanuts on top.

Tropical Fruit Toss

2 navel oranges
One can pineapple chunks
One banana
One kiwi
1/2 c. red seedless grapes
Shredded coconut
Chopped macadamias

Peel and slice the oranges, banana and kiwi into bite sized pieces. Mix the fruit together in a bowl. Serve with a sprinkling of the coconut and macadamias.

Now, go enjoy your summer! Just keep cool!

A Taste of the Tropics Pasta Salad

What a beautiful day! After a blah winter, spring has arrived and it is welcome! Hubby and I spent the day doing a small amount of gardening and some yard cleanup - anything just to get outside and enjoy the lovely weather! A good way to end it is with a pasta salad studded with mangoes!

A Taste of the Tropics Pasta Salad

8 oz of your choice of twisty pasta
1 green pepper, chopped
2 T. peanut oil
1 T. rice vinegar
1/2 t. salt
1/4 t. black pepper
4 green onions, both white and green parts, sliced
1 mango, cut into chunks
8 oz. plum tomatoes
Small handful of chopped cilantro

Cook the pasta according to package directions. Before straining, chop the green pepper and place in the colander. Poor the hot pasta over the green pepper and rinse until pasta is cool.
In a large bowl, whisk the oil, vinegar, salt and pepper. Add pasta and remaining ingredients, stirring well to mix. Refrigerate.
Before serving, sprinkle on some dry roasted peanuts.
Think tropical thoughts!

The mango originated in Southeast Asia where it has been grown for over 4,000 years. Over the years mango groves have spread to many parts of the tropical and sub-tropical world, where the climate allows the mango to grow best. Mango trees are evergreens that will grow to 60 feet tall. The mango tree will fruit 4 to 6 years after planting. Mango trees require hot, dry periods to set and produce a good crop. Most of the mangos sold in the United States are imported from Mexico, Haiti, the Caribbean and South America. Today there are over 1,000 different varieties of mangos throughout the world.

Beyond being delicious and rich in vitamins, minerals and anti-oxidants, mangos contain an enzyme with stomach soothing properties similar to papain found in papayas. These comforting enzymes act as a digestive aid.

Selecting the ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination.

Cutting open a mango is a little tricky, but with practice, quite easy! You can learn how here.

They are a good source of fiber, so be sure to include some on your next grocery shopping trip!