RSS Feed

Category Archives: Mango

Sunday Roast and Mango Rice Pudding

Posted on

Our parish is doing some renovating, so we didn’t have our usual pot luck this week.  That meant I needed to feed hungry children right when we got home.  So the slow cooker came out and in less than ten minutes, I had lunch cooking.

Sunday Roast

2-3 lbs beef roast
8 multicolored carrots, cut into 3 inch sections & 6 celery stalks, cut into 3 inch sections
1 small onion, sliced
3 bay leaves
2 tsp salt
2 tsp garlic powder
1 tsp dried thyme
2-3 Tbsp olive oil
1/2-3/4 cup red wine

Mix the vegetables and bay leaves in the bottom of the slow cooker.

Place the roast on top of the layer of vegetables.  Sprinkle both sides with the salt an spices.

Drizzle with olive oil, and pour the red wine over the roast.

Set the slow cooker to low and cook for 5-6 hours.  Serve with your favorite sides.


For dessert later Sunday night I made a variation of my Rice Pudding.  I added 1 tsp ground cardamom with the almond milk and served it topped with diced mango and unsweetened grated coconut.

Mango Rice Pudding


Black Rice Salad

Posted on

Black rice is sometimes called purple rice or forbidden rice.  Legends in China say that this dark whole grain rice was so rare and tasty that only emperors were allowed to eat it.  I can attest to it’s great flavor and remarkable color.  When cooked it takes on a dark purple hue.  Apparently this rice is also full of good nutrients and antioxidants.    I first tried this rice in a bread many years ago.  If you ever find a loaf, try it; it makes a great garlic toast.   So when I saw a package of black rice at my local Costco, I had to try it.  I’ve also seen it recently at Sprouts as well.  Let me know if you find it somewhere else.

Black Rice Salad

The black rice mixture in this recipe could be served as a side dish instead of on a salad.  You can serve it warm or at room temperature.  No matter how you serve it, it is sure to please.

Black Rice Salad

3 cups uncooked black rice
3/4 cup pecans, toasted and chopped
1 cup dried cranberries
1/2 bunch green onions, thinly sliced
3 stalks celery, thinly chopped with leaves
3-4 Tablespoons fresh cilantro, chopped
Sliced mango, apricots, or peaches

1 head of green leaf lettuce, washed, dried, and chopped

Ginger Dressing
1 teaspoon salt
1 teaspoon dried ginger
3-5 T maple syrup or sugar to taste
1/3  cup rice vinegar,  to taste
1/3 cup safflower or canola oil

Cook black rice with the water according to the package instructions.  Allow to cool 5-10 minutes.

In a large bowl, mix ginger dressing and adjust to taste.

Toss pecans, cranberries, celery, cilantro, and green onion in the large bowl with the ginger dressing.  Allow to sit while rice finishes cooking.

Toss rice with the other ingredients in the bowl.   Allow to cool to desired temperature.

Serve over a bed of lettuce with sliced mango or apricots.

Refrigerate leftovers, but return them to room temperature before eating.

Shrimp with Mango and Rice Noodles

Posted on

I like watching cooking shows.  Actually, now in the age of internet, I really prefer to skip the talk and watch the clips.  How about you?  Who is your favorite chef?

Tonight’s dinner is compliments of “The Chew.”  “Ming Tsai’s Spicy Shrimp with Mango” is one of our favorite meals, but we make it without the “Spicy.”  Sweet and spicy; mango and hot sauce sounds great!  Alas, I had to leave the hot sauce and black pepper out.  This time I have sugar snap peas instead of snow peas, but it is a minor change.  One way or the other, this meal has yet to last longer than eight minutes at the table.  It gets really quiet in the dining room for those few minutes.  Quiet is the litmus test for a truly great meal.

Here are links to the recipe and to the video clip.

Shrimp with Mango

– Take your kitchen shears and snip through the softened noodles several times in different directions.  You’ll thank me later when your two year old doesn’t remove the whole tangle of long noodles in one scoop.
– Make sure you cut and prepare all of the ingredients before you start.  This recipe cooks so quickly that you won’t have time to catch up before it over-cooks.
– This is my favorite way to cut a mango.
– Every once in a while let your kids eat blindfolded (maybe even with chopsticks) just because they read about it in a science book.
– I bet if you can’t have shrimp you could try this with some chicken.  If you try it let me know how it turned out.