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Posts Tagged ‘mango’

Excelsior! As promised, I’ve finally got around to finishing up the first piece in a new series of cook-the-book style posts! First at-bat is Stan Lee Presents the Mighty Marvel Superheroes Cookbook. 

The book begins with a brief introduction and some basic tips on safety and kitchen cleanliness. Then, as any good morning would, delves into some breakfast.

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A wise man once said “There has never been a sadness that can’t be cured by breakfast food” and a trip to your local diner will prove that every time. While studies have more or less debunked the conventional wisdom that breakfast is the most important meal of the day, starting your morning with good food is a great way to set the tone for the rest of the day.

With Captain America’s Day Starters, we get a few different options for easy, healthy and delicious kick start.

‘Fresh fruit or fruit juice. Lots of vitamins C and A’

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I’ve wrote on here a few times about how great smoothies can be for breakfast. Blend up your favorite mix of fruits and veggies with some juice or milk (I also like to throw some type of sea vegetable in the mix) and you’re ready to go. Once you blend your mix, you can freeze it in an ice cube tray to make things even easier while you’re still groggy. This particular blend I threw together features banana, pineapple, orange, mango and sweet potato.

‘Milk is the best source of calcium. It’s need for strong bones and teeth. It also supplies protein – essential building blocks for our bodies’img_4825

Milk is certainly nutritious, if not a little bit weird as a concept, but yogurt has even more calcium and is loaded with beneficial bacteria. Mixed with granola and some fresh fruit, it makes for a hearty, protein-packed breakfast.

‘Bread or cereal, lots of variations in this department’

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For simplicity, flavor and customization, look no further than Avocado Toast, loaded with Omega 3 fats and complex carbohydrates. The only two things you need are in the name itself. Apart from avocado and toasted bread, the possibilities are near endless. The folks over that The Kitchn have a great piece to get your creative juices going; Here, I’ve got 12 grain bread with butter and sesame seeds, mashed avocado, and thinly sliced cucumber tossed with salt, pepper, chili flake and lime juice.

Now, for those looking for a more traditional American-style breakfast, look no further than Hulk’s Fried Potatoes with Bacon and Eggs

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This dish needs little explanation, if any at all. Bacon, eggs, toast, breakfast potatoes; Maybe some coffee, if you’re so inclined. I will give one little trick I recently picked  up while working mainly breakfast shifts: par-boil your potatoes with onions and garlic. This cooks them through, so when you fry ’em up they’ll be soft on the inside and crispy on the outside. It’s the same principle to making great French Fries.

In Our Next Exciting Issue…

The Thing’s Clobbered Omelet

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I, as I’m sure many of you can relate, do not live in a tropical area. In fact, northern Vermont is pretty much the least tropical you can get. But in recent years, even the smaller grocery stores have started carrying a variety of tropical fruits. While most people may think of tropical fruits as just pineapples, mangoes, papayas and the like, Wikipedia defines a tropical fruit as any fruit with an intolerance to frost. This definition would include things such as Cape Gooseberry, Honeydew Melon, Pistachios, Olives, and even allspice and nutmeg! As you may have guessed,  tropical fruit is the theme for the 28th week of Reddit’s 52 Weeks of Cooking Challenge!

What I think is great about tropical fruit is their natural colors and flavors. Fruits grown in tropical environments always seem to have brighter, more vivid colors and provide a great visual element to any dish. To highlight their great natural qualities, I picked a few tropical fruits that were available up here and made a fruit terrine, which is totally not just a fancy jello cup.

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 There really isn’t too much to say about this, since I didn’t really cook very much. Thinly sliced mangoes and avocados, pineapple and pomegranate seeds, all set in a lightly sweetened gelatin. Fresh pineapple contains the enzyme bromelain, which breaks down proteins and is commonly used in meat tenderizers. This enzyme will also stop gelatin from setting properly, which is why I had to blanch the pineapple for a few minutes before adding the gelatin. A friend of mine runs Tea Rex Tea Co. and I was lucky enough to get a sample of their Ice Age blend: a great mix of black tea, orange and mint. I thought that these flavors would compliment the tropical fruits nicely, so I made a simple coulis infused with the tea and drizzled it over the fruit. Sweet, tart, creamy; this dessert was perfect finish to a nice summer evening.

Tropical Fruit Terrine

makes about 4 cups

  • Avocado, thinly sliced, 1 each
  • Mango, thinly sliced, 1 each
  • Pineapple, small diced, blanched, 2 cups
  • Pomegranate seeds, about 2 cups
  • Cold Water, 1 cup
  • Gelatin, 4 packets
  • Hot Water, 3 cups
  • Sugar, 1 cup

Line a cupcake pan with alternating slices of mango and avocado. Combine pineapple and pomegranate and fill cups with mixture. Bloom gelatin over cold water, let stand 5 minutes. Bring 3 cups of water to a boil, add sugar and let dissolve. Dissolve bloomed gelatin into hot water. Fill fruit cups with gelatin and place in the refrigerator for 6 hours to set.

Black Tea Coulis

  • Tea Rex Tea Co. Ice Age Tea, about 9 grams
  • Water, 1 cup
  • Sugar, 2 cups

Bring water to a boil. Remove from heat and add tea. Allow to steep 4 minutes. Strain liquid into another pot . While still hot, add sugar, stirring to dissolve. Return to a boil and cook for 5 minutes. Remove from heat and  allow to cool completely before serving.

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