Tag Archives: fruit

Mango Lime Popsicles

19 Jun

YAAAAAAAAAAAAAAY, SUMMER!

Alright. Glad to have that out of my system.

I’m a woman who likes to have a project and I tend to have several on the go simultaneously. This summer’s kitchen project? Homemade popsicles. Who doesn’t love a popsicle and who doesn’t love being able to customize them in whatever way they choose? Need something refreshing? Berries and watermelon! Sweet tooth ruling your day? Nutella and banana popsicle to the rescue! Throwing a party? Toss in some Kahlua and you are good to go.

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I started with what I had in my kitchen: mangoes and limes. It was ridiculously easy to prepare these icy treats; the hard part was waiting the four hours to eat them. The next time I make them, I think I’ll grate a little ginger into the mix for an added dimension.

Makes 8.

Ingredients

2 large mangoes, peeled and choppedIMG_9611
1/3 c lime juice
1/4 c sugar
pinch of salt
1 c water

Directions

1. Toss everything in the blender and puree.
2. Freeze it all for at least four hours.

They’ll be good your freezer for about four days, but it’s unlikely they’ll last that long.

The foodNURDling enjoying his first (of many) popsicles.

The foodNURDling enjoying his first (of many) popsicles.

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Wicked Easy Fruit Muffins

11 Nov

Friday night used to be about heading out after working and having (at least one too many) drinks with friends, getting home sleepy and happy and then sleeping til 10am the next day. Now Friday night is about getting foodNURDling fed and to bed, making something for myself and, if I’m not too gassed, making muffins for our Saturday morning breakfast at 8am.  I’ve made a number of variations on the maple oatmeal muffins and wanted to test out something a little different…also, I was out of oatmeal. I did, however, have fruit and sour cream. I can make something of this, I figured! Since I had already planned to make cinnamon apple oatmeal in the slow cooker, I tossed blueberries into the muffin batter and the results were delish. You could use any fruit your little muffin-baking heart desires: apple, peach, raspberry, strawberry, etc. The results are fluffy and springy muffins on the inside with crisp tops that will be snarfled up by everyone who gets their paws on them.

Makes 12

Ingredients

2 c all-purpose flour
3 ts baking powder
1/2 ts baking soda
1/2 ts salt
1 ts cinnamon
1 c sugar
2 eggs
1 c sour cream
1/4 c butter, melted
1 c fruit (berries, peeled & chopped apples/peaches, etc.)

Directions

1. Preheat the oven to 400F and line your muffin tins with cups or butter.
2. In a large bowl, combine the dry ingredients (flour – cinnamon). In a smaller bowl, combine the wet ingredients (sugar – butter).
3. Make a well in the centre of the dry ingredients and pour in the contents of the second bowl. You may find that the batter is a bit dry. If so, feel free to add a little milk or more sour cream. When everything is almost combined, add in your fruit and finish.
4. Spoon out the batter into the muffin tins and bake for 20 minutes.
5. Allow to cool 10 minutes and then dig in!

Photo: The aforementioned blueberry muffins. I may just have to have one before bed...

How I Learned to Love the Garden

27 Aug

I have always appreciated food though, admittedly, I have learned to appreciate it on new levels in the last ten years. I’ve certainly always enjoyed eating and reaping the rewards of others’ hard work; now, I understand just how much work goes into getting that food to my hungry mouth.  It’s not like I wasn’t exposed to food production as a child: my dad maintained a wonderful garden in our backyard that had carrots, beets, tomatoes, peas, beans, chives, rhubarb, cucumber and whatever else he felt like planting (like the year he tried corn. I kept hoping for ghost baseball players to appear. Sadly, neither the corn nor the ghosts deigned to show). We also had cherry, pear and apricot trees along with a raspberry bush and grapevines. Homegrown fruits and veggies we did not lack. We also had a walnut tree but in the 20+ years we lived in our house, no one ate a single, solitary walnut. We’d find them on the ground with six tiny, squirrel bites taken out of them. Tree rats are the worst. What I lacked was the interest in cultivating them. My parents would send me into the yard to pick whatever was ripe at the time and I’d inevitably come back with about 50% of what needed to be picked. What can I say? I was more interested in something SUPER IMPORTANT like whether or not Zack and Kelly‘s eternal love would be torn asunder by the evil Jeff.

Fast forward to 2007. I am now living in an apartment with J and ruing the lack of outdoor space to grow my own food. We would buy basil plants that would, inevitably, wither and die in record time. We did see some success planting mint in my dad’s garden. So much success, in fact, that the mint spread over the next few months and by the following summer, was rather intrusively making its way into the rest of the garden. That was bolstering, though. “I can actually grow things,” I remarked as my dad looked on, happy I’d taken an interest in gardening but dismayed by the herb that was now embedded in the chives and beans and peas and…

Jump to 2012. J and I are house hunting. We come across a house with a slightly wild but charming front yard and an absolutely lovely backyard with lush, red cherry tomatoes. “This has potential,” I think to myself excitedly. The sight of those gorgeous tomatoes has stirred something inside me and I can imagine spending quiet afternoons planting and weeding and watering and enjoying the fruits of my labour. The day we took possession of the house, I went straight to the yard and plucked one of the tomatoes from the vine and popped it in my mouth. “That’s it. I’m growing everything I can back here.”

Next spring, my dad arrived at the house with tomato seed packets and a container with soil pods to get them started. I took a surprising amount of delight planting the little seeds and watching them grow into full blown…seedlings. My dad planted them in one of the gardens and I tended to those things like I tended to foodNURDling. By August we had fresh, plump cherry, Early Girl and beefsteak tomatoes.

Wee tomatoes.

Wee tomatoes.

 

Emboldened by my success, I started to hatch plans for summer 2014. I planted beans, tomatoes, cucumbers, green, red and jalapeno peppers, basil, lemon thyme, rosemary and mint. When each ripened, I happily picked ALL of the fruits and vegetables and gave each to the foodNURDling. As he happily gobbled down cucumber and tomato slices, I called my mom:

“Mom! A thing I grew is eating a thing I grew!” I almost wanted to cry.

It was A Moment for me. Growing food for me and my family. This is how I learned to love my garden.

Belize 2012: Day Three – Adventurin’!

8 Mar

Finally! It’s climbin’ ruins day! Time to clamber over history…in a good way. We got up at a reasonable hour so we could have some breakfast. After a rather large breakfast the day before, I thought I’d go for something a little lighter. I had a look at the menu and decided on the continental breakfast: a fruit plate with toast, butter & jam. Seeing as I don’t generally eat all that much in the morning, especially earlier in the morning, this sounded about right. The waiter explained that each breakfast came with a fruit bowl – even the continental option. Did I still want the continental, he asked. Sure, I responded. No one else at the table was going to have as much fruit as I would, so I figured we could just share.

Our small fruit plates arrived, with pineapple, orange segments and bananas. Lovely way to start. As we sipped our coffee, the larger plates arrived one after the other: eggs with refried beans, pancakes and then mine. This was, without hyperbole, the largest plate of fruit for one in existence. Ever. None will be larger. It was filled with papaya, bananas, pineapple, kiwi, starfruit, oranges, apple slices, grapes…it was endless. I wish I had thought to bring my camera to breakfast so I could take a picture of the absurdly portioned plate; alas, my brain does not engage until I’ve had some coffee. By the time everyone was finished their breakfast, I was only halfway through. Don’t get me wrong: the fruit was fresh and delicious. No human could eat it all, though. Maybe a little less fruit, a little more toast. Live and learn.

My in-laws dropped us off at the hand-cranked ferry that takes you the short distance across the river and we began our long, steep, hot climb that would take us to Xunantunich. We were under the impression (okay..I was. J was totally right on this one) that you had to walk up the hill to get there – an impression that was shattered as several cars whizzed past us in all their air conditioned glory.

Just the beginning.

Fortunately for us, we have young legs and a lot of determination. We paused briefly to pay the inexpensive entrance fee and were mildly horrified to find out there was more hill to climb before reaching our final destination. The man in the booth looked amused at our horror and clarified that we only had a few more minutes of walking to do and sent us on our way. As unexpectedly tough as that initial walk was, it was completely worth it when we came around a corner and saw this:

Temple at Xunantunich.

Folks, it is a long way up there. Once you reach the summit, however, the view is absolutely breathtaking. It feels like you can see the entire country. It’s nothing but rolling green hills dotted with the occasional house. Spectacular.

The view from on high.

We hung out at the top of the temple for quite some time, soaking in the view and imagining what it would have been like to have lived as the Mayans had (what if you were a Mayan ruler afraid of heights?), we decided to make the trip back down. My friends, the descent was far more frightening than the ascent, I must tell you. Deciding that my life was more important than my dignity, I took a few of the steps on my butt. I think J found this a little ridiculous considering I’d been swinging my legs over the ledge at the top a few moments earlier…

We spent the rest of the day scrounging up some lunch of tamales stuffed with chicken, swimming at the infinity pool…and eating dinner. It’s a tough life on vacation. J and I both opted to have the black lentil soup with sausage and fry jack and the shrimp & fish combo served with a jalapeno cream sauce. To. Die. For:

After a long day of climbin’ and eatin’ we headed off to bed to dream of ancient civilizations and their fish. My dreams are a little weird.

Sunshine Salad

22 Jun

This recipe comes from a little Mexican cookbook that’s been kicking around the apartment for years, but we really only started using it recently. I sent this recipe to a friend of mine a couple of months ago and she raved about it.  We decided to make it for Father’s Day and after a couple of bites, I understood why she’d liked it so much: it’s fresh, it’s simple and it’s kind of addictive. So much so that we made it again the next day…

Serves 4, as a side dish.

Ingredients

1 c pineapple (1 can)
1 avocado, diced
1 1/2 c corn (or 1 14oz can)
1/4 c cilantro, chopped
1 – 2 green onions, sliced
2 oranges, peeled & sliced
1 garlic clove, minced
1/4 ts black pepper

Directions

1. Assemble all ingredients in medium-large bowl.
2. Refrigerate for at least one hour.
3. …Eat.

Pineapple Rice

17 Aug

Muy delicioso. A nice change to plain rice and is especially good with the Beef & Veggie bowl!

Serves 2.

Ingredients

2c vegetable broth
1 c rice
1 c pineapple, chopped
1 tb ginger, grated
1/4 c cilantro

Directions

1. Cook rice in vegetable broth and ginger.
2. When cooked, add pineapple chunks and cilantro.
3. Stirred til all ingredients are incorporated.
4. Serve!

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