The first time I had mango chutney, it was in NYC at Pomme Frites paired with their delicious belgian fries. They had a ton of other sauce choices to choose but my friends definitely recommended the mango chutney. It was pretty darn good that I wanted to try out this recipe for myself. Hope you enjoy it as much as I do!
Ingredients:
3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1 1/2 cups granulated sugar
1 cup finely chopped onion
1/2 cup (125 mL) white vinegar
1 tablespoon (15 mL) lemon juice
2 teaspoons curry powder
1/2 teaspoon each: ground nutmeg and salt
1/3 teaspoon cloves
Directions:
1. Combine apples, mangoes, onion, and vinegar in a large stainless steel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
2. Add sugar, lemon juice, curry powder, cloves, cinnamon, and salt; boil gently for 5 minutes.
I love that this sauce can be used with several things; a dipping sauce, marinate sauce for chicken dish. Either way, you will have fun thinking up of different ways to use this. I have a dish in mind to use with this in the next post coming soon.
This dessert has got to be the most easiest one to do in a short time and you have yourself a nice treat. It's one of hubby's favorite cantonese dessert and I hope you enjoy this as much as we do. There are recipes out there to add green jelly or seaweed texture called Rue or literary translation "Stink Grass" (臭草) to the soup, but I prefer the dessert without.
I just did a quick search on the nutrition facts of mung bean since I always loved the dessert growing up, but now curious to know if this dish is healthy for you. In fact, I'm happy to say that it is! Asians have since claimed mung bean to be a perfect slimming food, because not only is it low in fat, mung bean is also a rich source of protein, and fiber which enables one to lower the high cholesterol level in body system. The high fiber in mung bean yields complex carbohydrate which improves digestion and the complex carb helps to stabilize blood sugar in our body by preventing rapid rise after meal. It keeps our energy at an even level. Frequent consumption of green bean is beneficial to diabetes and one who suffers from high cholesterol level.
Wow, I had no idea this mung bean packs a mean healthy diatribe behind it. Good to know and now without further ado, onward with the easy recipe tutorial.
Ingredients:
1 cup of Green Mung Beans
1 small container of coconut milk
3 T of sugar
Directions:
First, rinse the beans three times with water, then fill the pot 3/4 ways full. Bring pot to boil for about 20-30 minutes until beans opened up. Then, add your coconut milk and sugar and you're good to serve.
I must say hubby was the last person who I would turn for healthy eating, but he introduced me to this Southern American crop-like grain, quinoa (pronounced kinwa), and I've been obsessed ever since. This healthy grain seed, that when cooked has an al dente pasta zest to it, is packed with high proteins - the protein that is complete with 9 essential amino acids making it a great added choice to any vegans' diet.
Not only that, but this tiny grain is a great source of magnesium that helps relax blood vessels, so improves cardiovascular health and lessens migraines. See why I love this grain so much and I am glad hubby loves it too, since heart problems do run in his family. Better to eat healthy now to prevent future problems, that's for sure.
Ever since I had a little taste of this quinoa, I've been researching into different types of recipes that I could use it in. First one being chili - my first ever chili recipe as well as using quinoa for it. I adapted this recipe from Two Peas and their Pod and added my spin to it.
Ingredients:
1/2 lb ground turkey (optional)
1/2 cup quinoa, rinsed
1 cup water
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 jalapeno pepper, diced
1 large carrot, peeled and chopped
2 celery stalks, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium zucchini, chopped
2 (15 oz) cans black beans, drained and rinsed
1 (15 oz) can red kidney beans, drained and rinsed
3 (15 oz) cans diced tomatoes
1 (15 oz) can tomato sauce
1 package of chili mix
Salt and black pepper, to taste
Directions:
1. In a medium sauce pan, combine the quinoa and water. Cook over medium heat until water is absorbed, about 15 minutes. Set aside.
2. In a large pot, heat the olive oil over high heat. Add the onion and cook until tender, about 5 minutes. Stir in garlic, jalapeño, carrot, celery, peppers, and zucchini. Cook until vegetables are tender, about 10 minutes.
3. In a skillet, add your turkey over 1T of olive oil and brown. (optional)
4. Add the black beans, kidney beans, tomatoes, and tomato sauce. Stir in the cooked quinoa and turkey. Season with chili powder, cumin, salt, and black pepper. Simmer chili on low for about 30 minutes. Serve warm.
The best thing about cooking in a big pot is that you can freeze half of it for the following week. I hope you enjoy this and if you do try, please let me know in comment section.
So I was finally able to convince hubby to start eating healthy ever since we started P90X and the first step to that was eating more veggies and cutting out red meat. I absolutely love broccoli and all types of veggies, so decided to make this dish surrounding it.
This is a simple dish that did not take much prep time and tasted so delish. Hope you enjoyed this!
Ingredients:
5 pieces of chicken thighs
1 cup Ginger dressing
2-3 cloves Garlic
1T of Ginger slices
Two broccoli heads
2T of Oyster Sauce
1T of vegetable oil
Salt & Pepper to taste
Preheat oven at 350 degrees. Next, prepped the chicken by trimming down most of the fat and create 2-3 slits on the thighs for faster cooking. Then, chop up garlic, slice up the ginger and add to bowl big enough to hold the thighs. Place the thighs in and add the ginger dressing. Salt and Pepper to your desired taste. Marinate for about 20 minutes.
Line your baking pan with foil paper and add thighs on top. Then bake one side for 20 minutes, turn thighs for another 20 minutes. To test if chicken has cooked through, you can poke at the thighs and if the liquid runs clear with no redness, then they are ready to serve.
Next, cut up the broccoli into smaller bite size pieces, wash and add to a pot of boiling water and stir for about 1 min or so. I like to flash boil broccoli or cauliflower prior to cooking them in a wok. Around this time, heat up your work with 1T of vegetable oil, add your oyster sauce and some water from the broccoli pot. Then with a slotted spoon, start transferring broccoli over to wok and toss around until they are covered with sauce. Remove from heat and start plating.
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