Brunch

When Life Gives You Mangos…

Mangos!!

Mangos!!

I’ve always said, “Sometimes you get lucky.” Just last weekend when we visited the supermarket, I saw mangos for sale for $5.99/lb. I realized that I hadn’t had a mango all summer, but I also thought that the price was a bit spendy for something that would not be as good as something I could get at the farmers’ market. It’s just that I’ve finally really just started walking again! We did manage to find a couple of small mangos from a nearby tree on the way home from the store, but they were too small to inspire me to cut them open.

Walking again is what  brings me to to this post. I saw my doctor last week for my 6 week appointment regarding my recent knee replacement, and we discussed exercise and how much I couldn’t wait to get back into it. I told him I was already being a bit abusive, with spending a recent Saturday with friends, exploring nurseries in Waimanalo for hours. I told him that I was sore for a couple of days after, but it was totally worth it. He advised me that yes, that was to be expected for a while, but I would still recover. Anxious as I am, I took this as a green light. Also, the way I see it, the only way to build up any kind of stamina is to just do.

So this past Monday morning, I took a little bus ride and a bit of a hike to Kahala Beach to attempt catching a sunrise. I was a bit late for the colors, but I managed to get a couple of really nice shots.

 

Kahala Sunrise

Kahala Sunrise

 

Kahala Sunrise

Kahala Sunrise

 

Couldn't resist the plumeria

Couldn’t resist the plumeria

How I’ve missed it!

 

On the way home, walking through an old, favorite Kahala neighborhood, I happened to run into a lady pulling mangos off of her huge tree, in her front yard.

Ready for picking

Ready for picking

 

Mangos!

Free mangos!

She said hello and I noticed the pile of the fruit sitting on a platform by her fence. “Help yourself,” she said, though I noticed the sign that advised to take just two. I very, happily complied. She said that she was out there almost every morning at the same time to pull the ripe ones off the tree. She could only eat so many herself, so she offered them to whoever happened to pass by. Sweet! I thanked her profusely, and made my way home, dreaming of the luscious mango bread that I was going to make.

Now, I’m going to put a little bit of a kink into this recipe, just because I tried something a little bit different about a month ago with some banana bread I made. That banana bread was a good test for a great variation on any quick bread that you like.

 

 

Banana upside down bread

Banana upside down bread

It is a little bit like an upside down cake, but not using the traditional pineapple and maraschino cherries.

 

Just something different

Just something different

This variation simple means baking it in a round baking pan and melting about 2 tablespoons of butter to put on the bottom of the pan. Then you sprinkle about 2-3 tablespoons of sugar on top of the butter. Arrange fruit on top of that,  pour on the batter and bake. Invert when done. It makes it just a little bit more special.

 

If you have extra mangos, try this!

If you have extra mangos, try this!

This recipe is also very flexible. I used about half white whole wheat flour (I’m a King Arthur Flour fan!) mixed in with all purpose, just to make it a bit healthier. You can skip the nuts if you are allergic, or use whatever kind you have available.

 

Mangos!

Mangos!

So when life gives you mangos, you just follow this recipe:

Preheat the oven to 350º. Butter a loaf pan or round baking pan, if you are trying the variation. Truthfully I needed both, because these mangos were huge!

2 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
1½ cups sugar
¼ cup macadamia nut oil (vegetable oil or olive oil will do)
¼ cup melted butter
3 eggs
1 teaspoon vanilla
2 ripe medium mangos (and their juice) peeled,
pitted and diced (approximately 2 cups… more if you’re trying the upside down variation)
¼ cup chopped macadamia nuts
¼ cup chopped walnuts

In a medium sized bowl, whisk together flour, baking soda, salt, cinnamon and ginger. Set aside.

In a larger bowl, mix together the oils and sugar, then beat in the eggs and vanilla. Gradually add in the dry ingredients, making sure not to over-mix… that will just make the bread tough.

Lastly, fold in the nuts, if you’re using them. Pour the batter into the pan (or pans, if you have lots of batter like I did) and bake for approximately 45 mins to 1 hour. This will depend on if you are making more than one bread, so I kept checking on it every 15 minutes.

Check with a toothpick for doneness, and when it comes out dry, let it sit in the pan for a bit while it cools.

Upside down mango bread… yum!

Upside down mango bread… yum!

If you make the variation, gently go around the edge of the pan with a small spatular before inverting onto a plate.

 

Mango bread

Mango bread

 

I sent the rest of this one to work with Monty

I sent the rest of this one to work with Monty

 

Mango bread… a treat worth heating up the kitchen

Mango bread… a treat worth heating up the kitchen

 

As the ice cream melts in 90º heat...

As the ice cream melts in 90º heat…

 

Eat it fast, before the ice cream melts!

Eat it fast, before the ice cream melts!

 

Until next time, enjoy the bounty of summer, while it’s here and never take walking for granted. ❤

 

Vietnamese Food, Anyone?

Chayote

Chayote~ they come in white and green

We have a real passion for Vietnamese food, in this house. Usually, we go out to eat it, and if we’re hungry and there happens to be a pho house around, we are almost sure to go in and try it. We usually order the same thing too, just so we can compare and contrast. I go for the green papaya salad, and Monty goes for lemon grass chicken or shrimp vermicelli. We have a couple of favorite places, such as Super Pho, which is one of our favorites. Let me show you a few examples:

Summer rolls are de rigueur for appetizers

Summer rolls are de rigueur for appetizers

I have a real passion for peanut sauce, too.

 

The best green papaya salad… how I love it

The best green papaya salad… how I love it

 

Lemon grass shrimp… get those chopsticks ready

Lemon grass shrimp… get those chopsticks ready

 

As you can see, all of this food looks super-light, healthy and refreshing. Now that you understand that we have a passion for this cuisine, you’ll understand why I’d be interested in learning a bit about learning how to cook some of this, myself.

I’m very lucky in this, on two counts. The first count is that Monty works with someone who grows chayote on his property, and last year he gave us a few. I had no idea what to do with it, so I ended up making a Mexican-stye soup with it. (Chayote sounds Mexican, doesn’t it?) Well, I did learn something, after I cooked that, and here’s where the second count of luck comes in.

I have a very, dear Vietnamese friend name Jess. When she saw my post last year, she got excited because her mom used to make chayote for her—so in her eyes, it’s comfort food! As I’ve found out, it is Mexican, but as it turns out, it is also very popular in Asian cuisine. The good about this food is that it’s very low in fat, cholesterol and sodium. It’s also a good source of niacin, vitamin B6, pantothenic acid, magnesium and potassium, and a very good source of dietary fiber, vitamin C, vitamin K, folate, zinc, copper and manganese. That’s a lot of nutrition for a little squash! There isn’t much of a bad about this food, except that it excretes a sticky substance while peeling it,  that can feel a bit odd… almost like the feeling of superglue. The sensation can last a few hours, but I promise that it’s harmless.

Now, I’ll give you another warning: This recipe is not hard and fast, which means if you want to try this, you’ll need a brave heart. I did make this last week for dinner, mainly because I wanted to get a feel for the recipe. Jess tells me that the usual ratio is 2 chayote/1 egg. I was hungry for eggs so I used 2 chayote/2eggs… no regrets here! Today, I made it for lunch, and I truly enjoyed it. It’s very easy to throw together, and delicious. Another warning to the brave: this recipe uses fish sauce. A lot of people are put off by the smell when they first open a bottle, but I promise you that it won’t taste like you think it will. Fish sauce is a very common ingredient in Vietnamese, Thai and Filipino cuisines. Adding the lime and sugar to the condiment really changes the flavor, and give it the “umami” flavor that is so treasured in these recipes.

What I will do is give you the measurements that I used today for lunch. It was all I ate, so consider this two portions, if you are serving something else with it, such as rice or a salad.

Very few ingredients are needed for this

Very few ingredients are needed for this

What you’ll need:

1 Tablespoon cooking oil (I used olive)
3-4 green onions, chopped into long pieces about 2 inches long (you’ll want to use the green ends)
2 chayote, peeled and ends chopped off and discarded (you’ll want to discard the seed, too)
1 Tablespoon fish sauce
¼ teaspoon sugar
1 Tablespoon fresh squeezed  lime juice
2 eggs
Freshly ground black pepper

Prep the fish sauce condiment to have it ready. Simply mix the fish sauce, lime and sugar in a small bowl.

Slice the chayote

Slice the chayote

Slice the peeled and seeded chayote.

 

Add the chayote to the green onions

Add the chayote to the green onions

Heat the oil in a skillet and sauté the green onions for a minute or so, then add in the chayote and allow to cook. I liked mine just when it became soft. Add in the fish sauce/sugar/lime condiment and continue to cook for another minute.

 

Add eggs

Add eggs

Drop the eggs in, one at a time.

 

Stir the eggs into the chayote

Stir the eggs into the chayote

Stir the eggs into the chayote and cook stirring, until the whites become solid.

 

Add pepper

Add pepper

When eggs are cooked, add pepper and serve.

 

Serve

Serve

What could be simpler?

 

Makes an easy lunch

Makes an easy lunch

This makes a super, easy lunch or a nice, light supper.

 

Bon appétit!

Bon appétit!

Bon appétit, and thank you, Jess!

 

 

An Omelette to Love, Even When Watching Calories

Bacon.

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Okay, now that I have your attention, (unless your vegan, keeping Kosher, or on a fat-free diet) here’s one you’re really gonna love. For me, this is a recipe reminiscent of a place and time in San Francisco, at a place where I frequently had brunch with friends. I had this omelette there one time, and it was all over~ I never ordered anything else there, again.  Even now, anytime I make an omelette, this is how it’s done, in my humble opinion.

Now, it’s true that this could be made to be a lot more fattening than it is here, and I’m pretty sure that whatever the name of that restaurant was that made the original, probably did just that. But I’ve found that making this as simple as I’m doing here, delivers so much flavor, that adding more is almost overkill. I’m talking about the bacon… I’m only using one piece for each omelette. You make cry, kick and scream, but I’m telling you~ that’s all that’s needed. This is a great thing, since it can be a Sunday treat, even when watching fat or caloric intake.

Bacon, spinach, cheddar & mushrooms make the best omelette

Bacon, spinach, cheddar & mushrooms make the best omelette

 

What makes this even better is the addition of steamed spinach and mushrooms~ we adding vital nutrients early in the morning, which makes it even easier to get your 5-a-day bodily requirement of veggies.

Never make an omelette before? Don’t be intimidated~ it’s actually quite easy!

Here’s a recipe for 2, so if you need more or less, simply multiply or subtract~

4 Eggs
2 strips bacon
1 bunch spinach, thoroughly rinsed and stems removed
8 ounces mushrooms, stems removed and sliced
2 ounces cheddar cheese, shredded
salt & pepper
minced parsley for garnish (optional)

————————————————————–

Steam the veggies together

Steam the veggies together

First thing, prepare the veggies. I usually steam the spinach and mushrooms together, until they are just cooked. Once done, drain. You’ll want to squeeze the water out of the spinach, once it’s cooled a bit. Set aside.

 

Bacon!

Bacon!

Cook the bacon until it’s just crisp. Drain on paper towels.

Drain the bacon

Drain the bacon

 

Now you’re ready to cook the eggs. In a large frying pan, melt about two teaspoons of butter until it’s just starting to bubble, swirling the pan so that the butter covers the bottom. Crack two eggs into a small bowl with some salt and pepper and add about a tablespoon of water. Whisk for about 30 seconds, then pour into the hot pan, again swirling so that the egg covers the bottom. Allow to cook, turning the pan if need be so that it cooks evenly. (I have a very uneven stove, so this is a necessity for me)

Cook the omelette

Cook the eggs evenly, if possible

 

When it looks like it’s almost done, pile on the goodies~ divide the spinach, mushrooms and put on one side of the omelette. Sprinkle on some cheese and crumble the bacon on top.

Load the goodies on

Load the goodies on

Allow them to sit there, until you can see that it’s done.

 

Fold the top over

Fold the top over

Flip the empty side of the omelette over, and slide it carefully onto a plate.

 

Serve with some fruit

Serve with some fruit

Serve. Sprinkle minced parsley, if desired. Add some fruit and maybe a piece of toast!

 

One slice of bacon brings LOTS of flavor

One slice of bacon brings LOTS of flavor

 

One slice is all that's needed!

One slice makes it quite delectable

 

Lots of veggies make it healthy

Lots of veggies make it healthy

Enjoy your Sunday!