by siestaLOL | Jun 26, 2024
This is a simple recipe with a light sauce and juicy mango slices. I’ve made it with leftover chinese food rice, or using an instant pot to cook the rice in coconut water. You can cook the rice in a pot as well, of course.
Ingredients
Rice
1 cup sticky rice (regular white rice works as well)
⅔ cup water or coconut milk
12 mangos
Sauce
1 can coconut cream or coconut milk
⅓ cup white or brown sugar
1 tsp salt
½ cup pistacios (not necessary, but a nice garnish)
1 tbsp cornstarch
Directions
Rice
Steam or cook the rice in coconut water or regular water according to instructions. I’ve used precooked leftover rice from chinese food orders before – in this case just cook it for a while in some coconut milk and sugar.
If steaming, it works well to use an instant pot – put 1 cup of rice and 2/3 cup coconut water or regular water.
Steam for around 12 minutes with 12 minutes natural release. If you have more than one cup, change the amount of of liquid added to match (2/3 liquid: 1 rice). It will need a longer time for more.
Sauce
Mix 2 tbsp of the coconut milk with 1 tbsp cornstarch and set aside.
Simmer the remaining coconut cream, sugar and salt together for a while in a saucepan.
Thicken the sauce by slowly adding the cornstarch mixture to the simmering coconut milk mixture.
Putting it together
combine the cooked rice with half of the sauce and stir, then let sit until it is soaked.
Scoop the cooked rice & sauce mixture into individual bowls and plop them onto the bowl so they hold the shape of the scoop.
Slice the mangoes.
First, peel off the skin.
Cut off the ends so it can stand securely.
Then, cut the mango by gliding a knife along the mango seed on both sides. Then you have two mango pieces to cut into smaller slices.
Split the remaining sauce into each bowl, poured over rice, then scatter a few pistachios over top.
by siestaLOL | Jun 26, 2024
I found this recipe after trying one that Jillian made which didn’t have shrimp (that one had watermelon and feta and mint), but there was another one with canteloupe, cream and shrimp that was equally delicious. This one has a tangy lime dressing. We had it without arugula but it would be nice with it as well!
Ingredients
½ watermelon, cut into cubes
¼ cup mint leaves
¾ cup feta cheese, crumbled
1 lb raw shrimp, peeled and deveined
14 cups baby arugula (if desired)
Dressing
2 juice of two limes
2 tbsp extra virgin olive oil
1.50 tsp honey
2 drops hot sauce
½ tsp kosher salt
¼ tsp black pepper
¼ small red onion, chopped roughly
Directions
Dressing & marinade
Combine the oil, honey, lime juice, salt & pepper, onion, hot sauce and half of the mint in a blender or food processor.
Set aside 2/3, and add the other 1/3 to the shrimp to marinate for 30 minutes or so.
Salad making
While the shrimp is marinating, cut the watermelon into cubes
Chop the remaining mint leaves and add to the watermelon with the feta cheese.
Grilling
grill or sauté the marinated shrimp
cool for a few minutes, then add to the salad and pour the remaining dressing over top.
by siestaLOL | Jun 26, 2024
This is the recipe my Dad makes, it’s from Scarlati Family Kitchen https://scarlatifamilykitchen.com/steak-marsala/
Ingredients
16 oz filet
1 tsp kosher salt
½ tsp black pepper
5 oz baby bella or crimini mushrooms
24 cups cloves garlic
¼ cup flour
⅔ tsp garlic powder
3 ⅔ tbsp butter
3 ⅔ tbsp olive oil
10 stems fresh thyme leaves
⅓ cup marsala wine
½ cup beef stock
¼ cup heavy cream
Directions
Prep
Pat the steaks dry and place on a wire rack over a baking sheet and season with salt and pepper. Let sit at room temperature for 30-60 minutes.
While they are resting, slice the mushrooms and mince garlic.
Mix the flour, onion powder and garlic powder, then dip the steaks in the mixture, coating on all sides. Shake off any excess, it should be a light coating, not breading. Set them back on the rack.
Cooking
Preheat a heavy skillet over medium heat on the stovetop and then add the olive oil and butter right before cooking so it doesn’t burn. Place steaks in the hot skillet and then sear them for 2-3 minutes on each side to brown. Transfer steak to a plate and then rest, covered with a piece of aluminum foil, while finishing the sauce.
Add the mushrooms to the hot pan and saute them for 2-3 minutes until soft and lightly browned. Add the garlic and fresh thyme leaves and cook for one more minute.
Deglaze the pan with the marsala wine, while scraping the bottom of the pan to remove any stuck-on bits. Add the beef broth or stock and let the sauce simmer for 3-4 minutes to reduce.
Mix in the heavy cream and then add the steaks back to the sauce. Spoon the creamy mushroom marsala sauce over the steaks and let them simmer in the sauce for 3-5 minutes until their desired doneness. Serve the cooked steak whole or sliced, smothered in the savory marsala sauce.
Leftovers
Keep leftover steak marsala in the refrigerator in an airtight container, reheat in a pan on the stovetop over medium-low heat with the sauce.
by siestaLOL | Jun 26, 2024
This was a delicious sangria we had in 3 Brasseurs restaurant in Old Montreal. The waitress wrote the recipe out for me on the back of the bill 🙂 It has an interesting combination of wine and beer, which makes it a bit fizzy.
Ingredients
1 oz Schnapps
3 oz white beer
2 oz white wine
⅓ cup Sprite
⅓ cup peach nectar
Directions
by siestaLOL | Jan 15, 2024
We found this recipe by accident when Jillian brought over some frozen squash. It’s quite yummy and everyone thought it should be added to the holiday foods list.
Ingredients
2 tbsp butter
5 large yellow squash (we used a bag of frozen butternut squash)
1 large yellow onion, chopped
1.50 cups chicken broth
1 pinch salt & pepper
1 egg, lightly beaten
2 cups shredded cheddar cheese
potato chips, crushed (Miss Vickie’s worked well as they are extra crunchy)
Directions
Preheat oven to 375. Melt butter in a skillet, add onion and saute until browned. Add squash and cook until it begins to get mushy.
Add 1/4 cup of broth, stirring and scrapping bottom. Continue cooking until the mixture is caramelized, about 30 minutes, adding more broth as you go and scraping up brown spot. Season with salt and pepper to taste.
Let cool for 10 minutes, then stir in egg and cheese (I also put in a little bit of flour because I was experimenting with Grandma’s puff recipe).
Spoon into a casserole dish and sprinkle with crushed chips. Bake in oven for about 20 minutes.
