Mangoes have been on sale for the last little bit and I’ve been looking for different things to do with them. Mango Cake is always a fun option, but this time I wanted something savory and light.I had some chicken breast pieces and bell peppers which also needed using so I put everything together to end up with a Mango Chicken Stir Fry. Let me tell you this is a magnificent combination. The dish is chewy and sweet and crunchy with a little bit of spice and goes great over a little baked rice. This was good enough that we ate mango chicken for dinner, and then again for lunch…and another lunch…every scrap was eaten. That’s one of the things I love, a food where the leftovers are just as desired as the first go around!
I found more mangoes on sale this week and I think we’ll be giving this mango chicken stir fry an encore.
Heat a large skillet or wok. When the pan is good and hot add 1-2 Tablespoons of oil. Add chicken and cook until mostly done. Add fruits and vegetables and cook until tender. Add soy sauce and spices and cook for 2-3 more minutes. Add Ultra Gel as needed to soak up extra liquids. It’s usually 1-2 Tablespoons depending on how juicy your mangoes are.
Spring is a glorious time for mangos! They’re not a food which I just like to eat by themselves, however, I love it as an ingredient or a topping. Mango has a unique tart and sweet flavor and a soft, but chewy, texture which goes well with other foods. I’ve had mango several times on top of sushi rolls and love the contrast. The mango chutney recipe I’m sharing today is very good on steak, but also delightful on salmon or other fleshy seafood.
Mangoes are an odd fruit with a large flat seed in the middle. When preparing mangos you want to peel them and slice a small piece off the top and the bottom so you have a flat surface to set it on. Then carve the two large cheeks of fruit off each side and the smaller slices from the edges. Mangoes are slippery and a little sticky, so be careful. You don’t want to lose fingers doing this! Once you have the cheeks off then you can easily work them into slices or cubes. A more traditional way to do this is to skip the peeling and just slice the cheeks off with the skin intact. Then you make a grid pattern through the fruit and flip the skin wrong side out to make the fruit easy to harvest. Either way is fine, but both take a little practice. Look for mangos without soft spots or blemishes and that are relatively heavy for their size. They’ll be the sweetest.
1 mango, peeled and cubbed
2 roma tomatoes, cubbed
juice from one lime
1/2 tsp chili powder
1/2 tsp ground cumin
salt and pepper to taste
1-2 Tablespoons Ultra Gel (This will be determined by just how juicy your fruit is. Start with 1 Tablespoon and allow the mixture to sit before adding more.)
Recently I found some really nice London Broil on sale and wanted one of those meals I could get going and not worry about for a while. I love a good stroganoff, particularly one with nice pieces of meat and mushrooms and this baked stroganoff is flavorful, easy and appeals to adults and kids.
We serve it up over rice or noodles with veggies on the side, and no one goes away hungry!
Combine flour, salt, pepper and garlic in a large zip top bag. Add beef pieces and toss to coat. In a large cast iron skillet (Any heavy skillet, will do, but cast iron works particularly well), bring oil to medium high heat. Add beef pieces a few at a time, browning on all edges. Remove beef to a bowl. Deglaze the skillet with the beef broth. Add onion and mushrooms to broth and simmer for 2-3 minutes. Whisk in sour cream and Ultra Gel and bring to heat. Fold in beef pieces and salt and pepper to taste. Remove entire mixture into a 9×13 inch dripper pan. Bake at 350 degrees for 30-35 minutes until the meat is cooked through and the vegetables are completely tender. Serve over rice or noodles.
This recipe freezes well. Move to air tight containers and freeze for upto 3 months.