BIZZY BAKES

I am proud of myself.  I selected this week's recipe for Eating with Ellie (EwE).  I loved this and it could not be easier.  Two minutes is really two minutes.  It is called  Two-Minute Mango Coconut Sorbet. The recipe has four simple ingredients, frozen mango (I am sure fresh mango can be used), honey, basil and coconut milk.  Into the blender and zap, you have a frosty refreshing scrumptious dessert, breakfast, snack or whatever you want whenever you want it.  I could sit down to these, particularly in the hot weather at any time. I made mine while the mango was still partially frozen so it came out icy cold but it can be frozen or it can be put in the refrigerator.  In my opinion, icy is better. I liked this more than I have liked any dessert in a long time and that includes chocolate.  I am sure, you could make this with any fruit if you are not a mango fan.  Peaches to blueberries should work. Only a little honey is used ...

I have posted, in the past, an Apple Strawberry Crisp which I did make for the first days of Passover.  What I did though was to make some extra topping and make a Mango Squash Crisp following the original recipe and subbing in these two ingredients.  It was good and I used it as a side dish rather than a dessert. I would think, this recipe, leaves itself open to many different substitutions giving us an easy recipe to make in a variety of guises.  It good me all fruit with cherries and blueberries or sweet potatoes and pineapple.  This is the place to use your imagination and have fun creating it. Mango Squash Crisp 1 bag of Butternut squash cubes  1 - 2 mangoes cut into small pieces ( about the size of the cubes) ½ cup sugar  2 teaspoons lemon juice  ½ teaspoon cinnamon  Crumb Topping:  2½ cup potato starch  1 cup sugar  1 egg  1 cup oil  4 oz. ground walnuts  In a 10 inch ba...

In  my pre-Passover shopping,  I made   sure to buy two mangoes.  What a perfect fruit for Pesach. (Passover)   I had no idea what I would make with them but I knew they would be used.  One of them went to this sweet and enjoyable recipe.     Mango and Almond Sweet Potatoes Ingredients: 2 large sweet potatoes 1/2 cup brown sugar  1  teaspoon cinnamon  1 mango  1/8 cup margarine 1/2 cup almonds, sliced Method: Preheat oven to 350 F.  Grease a baking dish - medium size. Peel sweet potatoes and cut into chunks.  Add chunks to a pot of boiling water and cook for 15 minutes. Combine brown sugar and cinnamon. Add the brown sugar and cinnamon to mangoes and sweet potatoes in baking dish.    Bake for 20 minutes at 350 degrees. Top with sliced almonds and bake for an additional 20 minutes. This is a yummy dish.   Linked to:...

When I saw the additions to the quinoa, in this recipe from All Recipes. Com, I knew I had to make it.  How could you go wrong with it?  Actually, I did goof, big time.  I must have put too much liquid in the quinoa and it was mushy.  Despite this, the added flavors made it worthy of eating and I would make it again, just with more care. Tropical Quinoa Ingredients: 1/2 cup uncooked quinoa, rinsed 1 cup water 1/4 cup chopped dried pineapple 1/2 cup dried mango 1/2 cup cut-up apple 1/4 cup sweetened coconut flakes 1/4 cup nuts, chopped                Method: Mix the quinoa and water in a saucepan over medium heat, and bring to a boil.  Cover, reduce heat, and simmer until all the water is absorbed, 10 to 12 minutes.  Remove from heat, and stir in the dried pineapple, dried mango, coconut flakes,  nuts.     Eat and enjoy. Serve hot. Linked to  Full P...

The word, hash, does not inspire me.  It makes me wonder why I chose to make this recipe from Anne Burrell.   I decided to look up the definition and see is there is a reason for my negativity to this word.  Just look at this. Hash Definition   n. noun A dish of chopped meat, potatoes, and sometimes vegetables, usually browned. A jumble; a hodgepodge. A mess. To chop into pieces; mince. To make a mess of; mangle. Perhaps the definition explains my reaction.  A jumble, hodgepodge, mess......That is what it is though.  I cut up a bit of this and a bit of that and ended up with a delicious mess, hash. Sweet Potato, Apple and Mango Hash Ingredients: 2 purple yams, peeled and cut into 1/2-inch dice 2 sweet potatoes, peeled and cut into 1/2 dice 2 carrots, sliced thin Extra-virgin olive oil 1 large onion, cut in 1/2-inch dice 2 Granny Smith apples, cored and cut into 1/2-inch dice 1 mango, peeled and cut into...

    Each year at this time, our dear friend and vivacious  lady, Louise of Month of Edible Celebrations   brings forth her picnic game.  I look forward to this year after year.  This is my fourth time participating and each year, I meet wonderful people and eat great food, at our picnic. Each person participating, selects a letter and makes a food to bring to the picnic starting with that letter.  In past years, I have taken some really challenging letters such as Q but since quinoa became such a popular food, it is not such a challenge.  This year, I have chosen O for Oriental Pasta Salad.  Salads are great at a picnic and this one is filling and yummy. Do you know about My Kitchen My World ? Each month, they travel to a new location and we cook dishes from that place. Last month was Argentina and this month is Cuba. The group is open to everyone. If you are interested, go on over and leave a comment. Th...

I almost forgot, I bought 6 mangoes.  I can't imagine forgetting mangoes considering how much I enjoy them.  Fortunately, I discovered my mangoes, hiding behind something tall and I immediately rescued them. Over the recent years, I have found that you can add mango to almost any dish.  I was planning a sweet potato dish so that became the target for my mango.  These two blend together beautifully and the flavors have a enough of a contrast they were distinct, in this dish. I admit to adding brown sugar and there is no way, the sweet potatoes needed it and I recommend, it be made without the sugar.  My husband immediately commented on how sweet the dish was and it was. Ingredients:   4 sweet potatoes, boiled and cut into chunks 2 mangoes, peeled and cut into chunks 1/2 cup brown sugar (omit) 1 teaspoon cinnamon Method: Preheat oven 350 degrees. Grease a round baking pan with spray cooking oil. Combine brown sugar and cinnamon. Mix to...

Do you know about My Kitchen My World ?  Each month, they travel to a new location and we cook dishes from that place.  Last month was Argentina and this month is Cuba.  The group is open to everyone.  If you are interested, go on over and leave a comment.  There are no requirements as to how often you have to cook.  Simply, join in and have fun. Cuban cooking is enjoyable.  For me, the word mango is magic and I made two recipes using mango and then made myself Mangolope (a drink I created, blending mango and cantelope). " Cuban cuisine is a fusion of Spanish , African , and Caribbean cuisine ." You will find my Caribbean coconut chicken here. Black Beans and Rice with Mango -- adapted from  Cocina Cubana Club  Ingredients: 1/4 cup mild sausage crumbled (not married to my husband, you can use something spicier) 1/2 cup red pepper, chopped 1/2 cup onion, chopped 1//2 teaspoon minced garlic 1 (15oz) can black beans, rins...

I love Mark Bittman.  I have three of his cookbooks and without a doubt, I can find answers for all my cooking questions, in one of them.  I, also find the recipes, I want to make.  This time, I used The Food Matters Cookbook.   I had four mangoes, in the house, and nothing planned for them so I looked up mangoes in the book and there was a crisp, waiting to be made. I have made many types of crisps but never a mango crisp.  This was a happy recipe.  You can sub in other fruits in the recipe.  I am going to add blueberries to the mango, next time, I make it. Mango Crisp adapted from Mark Bittman’s The Food Matters Cook Book Ingredients: 4 tablespoons (1/2 stick) margarine, softened, plus more for greasing the pan. 2 tablespoons Canola oil 1 cup brown sugar 1/2 cup shredded, unsweetened coconut 1 tablespoon lemon or lime juice 1/2 teaspoon cinnamon 1/2 cup gluten-free flour mixture 1/2 cup rolled oats (old fashioned, not quick cooking) pinch of...

It seems to me that cooking has opened new doors to the modern cook.  We mix and match our ingredients in ways, we never did before.  My personal challenge is using the wonderful mango in a number of recipes, in ways that are not presently popular.  I have found, anything I add mangoes to, is enriched by its presence.  To clarify, this is my second pancake recipe using mangoes.  Usually, the fruit seems to be made into a topping for the pancake.  I like them inside the pancake. This morning, I took one of my basic recipes, added a little almond extract and cinnamon and of course the mango.  Made these up and served with maple syrup.  We filled ourselves with good coffee and pancakes. Mango Pancakes Ingredients: 1 1/2 cups gluten-free brown rice flour mix 1 teaspoon salt 1 tablespoon sugar or honey 1/4 teaspoon almond extract 1/2 teaspoon cinnamon 1 1/4 cups milk  (Coconut milk would be better) 1 egg 3 tablespoons oil 1...

It has become a good habit of ours to pick up mangoes from Costco, almost every time, we visit.  I know little about the fruit but there must be different varieties since our last batch, looked and tasted different.  It did have good flavor in common with the other varieties.   I can't understand how my younger daughter does not like mangoes but then, she doesn't like salmon, either.  She is smart enough to like chocolate. Mangoes means, plenty of dishes with mangoes. Fortunately, we both love mangoes.  I simply incorporate them in most of the dishes, I make after we get our bundle.  They add such a nice flavor to any dish.   Lemon Salmon Mango Platter Ingredients: 1 pound salmon fillets 1 lemon (squeeze out juice) 1 teaspoon Mediterranean seasoning 1 mango Method: Spray baking pan with cooking oil (olive) and heat pan. Season both sides of the salmon.   Squeeze lemon on salmon and cook for 4 minutes on each side or until done to y...

For weeks, hubby has been asking for kasha and I just have not gotten to it so today was the day.  I like to add something to the kasha, it being a plain dish without a little oomph so I chose butternut squash, because I have it, in the house.  Then, I found a mango and that did it.  I had my dish. Kasha with Butternut Squash (a dapted from Spark People) Ingredients: 1 tablespoon Olive Oil 1 Onion, chopped 1 tablespoon shredded ginger 2 cups kasha, cooked 1/2 teaspoon dried nutmeg 1 tablespoon fresh parsley, chopped 1/2 cup golden raisins 1 butternut squash, cut into  one inch cubes 1 mango, cut into small pieces 1 cup water 1 teaspoon honey 1/2 cup nuts Method: In a large sauce pan, heat the oil over medium heat.  Add the onion, garlic, and ginger and cook, stirring, for 4 minutes.  Add golden raisins and cook, stirring for 2 minutes.  Stir in the water, squash, and salt and bring to a simmer over high heat. ...

Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...

I am attempting to use up my nut supply.  I buy nuts in large Costco bags and freeze some of them, while I make hubby happy with nutty baked goods.  This week, I made him two nutty desserts, both muffin recipes but one as a coffee cake.  I doubled the nuts in both recipes so if you make this and don't adore nuts, cut them in half and you are back to the original recipe. I was excited about this recipe because it has mangoes and I leave some of the mango attached to the pit, for me.  Mango is such a treat.  This also has banana, my husband's favorite fruit but one he does not like in baked goods.  I used a banana that was not overly ripe, hoping it would not be so filled with flavor.  I think it worked since he did not pick up the banana flavor and it served its purpose in the batter. Mango Nut Muffins   (allrecipes.com) Ingredients : 2 cups gluten-free flour mixture 1 cup sugar 2 teaspoons baking soda 2 teaspoons ground cinnamon 1/2 tea...

I just got a box of 9 mangoes, again, and again, I am delighted.  I love what mangoes add to any dish, whether as a salsa or cut up into pieces or sliced or mushed.  I use mangoes in sweet dishes as well as savory ones.  It seems to pair with anything because of its mild but clear flavor. I could easily see how carrots would work well with this fruit so this recipe came to be, in our home.  I did hesitate when I saw the ras el hanout.  I have never heard of it before.  I learned from my experience with garam masala that there are recipes for everything online and off I went to look.  Sure enough, I found several of them.  Amazingly, I had all the ingredients in the kitchen. Stir Fry Carrots With Mango and Ginger   (adapted from Yummily ) Ingredients: 2 tablespoons   olive oil 1 cup onion (chopped) 1 /2 teaspoon   ground ginger 6 carrots (sliced into rounds) 2 tablespoo...