Tag Archives: mango

You don’t have to hug a tree to love granola

31 Mar


I love granola. I mean what’s not to like about sweet crunchy whole grains mixed with fruit and nuts. I make granola a lot at work. I serve it to the kids to mix with yogurt and fruit. It holds up well without going stale and it can be flavored in so many ways. Since today is a very rainy day I figured it was a good day to play with the food in the house.

If your pantry is anything like mine, you have a few items in there that are partially used. I always seem to have a 1/4 cup of chocolate chips or a handful of nuts. I also seem to have an assortment of dried fruits left over from different recipes. Granola is great what to use up all those odds and ends. As with most things, granola is a technique. Once you’ve mastered the basics, you can tweak the ingredients to customize your mix.

Here’s the basic formula for granola:

2 cups old fashioned oats
1/4 cup maple syrup
2 tablespoons brown sugar
pinch of cinnamon
pinch of salt

Preheat your oven to 350. Combine all ingredients in a large bowl and toss until the mixture is crumbly and the syrup has been evenly incorporated. Spread on a cookie sheet and bake for 15-20 minutes. Be sure to stir the mixture every 5 minutes to prevent burning.

Below is a table of combinations to give you an idea of how you can mix and match flavors to make a personalized granola…

Basic Base Dry Goods Syrup Flavor 2nd Flavor Additives
oats no additional maple cinnamon brown sugar dried fruit
oats wheat germ agave pumpkin

pie spice

vanilla powder pecans
oats coconut honey cinnamon brown sugar dried fruit
oats shredded wheat honey nutmeg clove white chocolate chips
oats puffed rice agave espresso powder vanilla powder chocolate chips

Today I made a tropical granola… here’s the recipe:

2 cups oats
1/4 cup honey
2 tablespoons brown sugar
pinch of cinnamon
3/4 cup shredded coconut

Added after the base was toasted and cooled:
1/2 cup dried mango, torn into small pieces
1/2 cup banana chips
1/4 cup chocolate chips
1/2 cup honey roasted peanuts

I followed the above technique and viola, a yummy granola! I would also recommend using macadamia nuts instead of the peanuts or omitting the chocolate chips for a slightly healthier granola, but ce la vie… This is what you get what you’re cleaning out the pantry

Always thinking of the next meal

-Katie

Rediscovering Mangoes

18 Nov

I love mangoes, but since moving home to Pennsylvania they have kind of fallen out of my usual repertoire. I bought one to make a rice noodle salad with and then, well, I didn’t get to it. So, today I had a very ripe mango and needed to use it before it was over ripe and going no where but the trash.

Of course there were the typical uses like mango sorbet, salsa, and the like. But, I wanted something more. I wanted to play with my food 🙂

I you aren’t familiar with mangoes, they taste kind of like a tropical peach. They can be incorporated into any dish that call for peaches or any other stone fruit for that matter. They don’t hold up to long cooking processes, since they will break down and become mushy. However, these little gems are fantastic to cook with. They look a little intimidating with that large, almond shaped pit that needs to be removed. They do make devices to remove said pit, however they are unnecessary. Simply pull our your favorite vegetable peeler and chef knife. Now if your mango is seriously ripe this method may not work, but otherwise it will do the trick every time. Peel the skin from the flesh and using a corn holder hold the mango straight up. Use your knife, cut the flesh from the pit. Now you can cut your planks, sticks, and dices very easily.

Here are some of the ideas I had:

Mango sauce with basil

In a blender puree the mango pulp with 1/4 cup rice wine vinegar, 1 tablespoon sugar and salt and pepper to taste. In a small sauce pan, heat the sauce through. When warm through, chiffonade 6 large or 8 small basil leaves and fold into  the sauce. Serve over chicken or fish.

Creamy mango dressing

1/2 of a large mango pureed combined with 1/4 cup of sour cream, 1/4 cup rice wine vinegar, 1/2 teaspoon curry powder, 1 teaspoon light rum, 1 teaspoon orange zest, and salt and pepper to taste. Serve on a salad of chicken, pine nuts, cilantro, red pepper, and golden raisin.

Healthy mango dessert

1 cup low fat vanilla dessert, topped with 1/2 cup diced mango, 1 tablespoon candied ginger, diced small, and 1/4 cup of granola. Serve chilled.

Always thinking of the next meal,

-Katie