Friday, April 15, 2011

Mango-Avocado Gazpacho

I am so in love with this soup, I can hardly stand it.  It's like getting to drink a delicious mango smoothie combined with the fresh herbi-ness of salsa and the creamy mouth feel of guacamole.  I am probably not making a whole lot of sense here -- that's what love does to you.

Two words:  try this. 

Recipe is adapted from The Hot Flash Cookbook by Cathy Luchetti.

2 cucumbers, peeled and cut into 1/2-inch thick slices
1 large ripe mango, peeled and cut into 1/2-inch thick slices
4 whole green onions, minced
1 garlic clove, minced
1/2 c. minced fresh parsley
1 T. minced fresh cilantro
1 large ripe avocado
juice of 2 limes (4 - 6 T.)
1 c. cold water
1/2 - 1 T. salt (to taste)
2 T. olive oil
1 T. sugar

Prepare first six ingredients (cucumbers through cilantro) and place in large bowl.  In separate bowl, smush up the avocado with the lime juice.  

Add avocado to the mango mixture; add rest of ingredients and stir together.  Working in batches, place a cup or two of the mixture in blender and blend away, to desired chunkiness.  Proceed until the whole batch is blended.

(Optional:  You can add 1 T. minced fresh basil, if you have it -- I didn't.)

Cover and refrigerate at least an hour to allow flavors to blend.  Serve cold.  Serves 4 - 6.


Monday, April 11, 2011

Chocolate Crunch Brownies

Golden idea of the week:  Make your favorite brownies.  Once cooled, top with a layer of marshmallow creme (for a 9 x 13-inch pan, you'll use the whole 7-oz. jar; if your yield is a 9 x 9-inch batch, use a little less).  In medium saucepan, melt 1 c. peanut butter and 2 c. chocolate chips over low heat.  (NOTE:  This is for a large panful of brownies; if your brownie batch is smaller, adjust accordingly.)  When smooth and melted, remove from heat and stir in 3 c. Rice Krispies.  Spread over the marshmallow creme.  Can chill brownies and store in refrigerator.

This recipe came from an old issue of Taste of Home magazine.


Wednesday, April 6, 2011

Citrus Shrimp Salad

There have been so many outstanding food experiments lately here at the castle, it's hard to decide which to share first.  From main dishes to fudgy desserts, veggie offerings to salads -- sometimes the kitchen is just on a hot streak.  And all we can do is eat up with a smile on our faces and napkins in our laps, ready to dab our faces prettily when we're done.
This salad, loaded with shrimp, grapefruit segments, cucumber, and edamame (which you can find in the frozen food section), and sprinkled with toasted sesame seeds, works beautifully as a side dish or a light main dish.  A three-cup serving is about 400 calories. 
The recipe comes from an outstanding publication my mother-in-law sends us called Nutrition Action Healthletter.  Though not a recipe magazine, each issue is packed with readable and informative articles on the latest health and nutrition research. 
And sometimes?  There are even some amazing recipes in there.
Go here, all ye shrimp lovers, to the March 2010 issue to find this outstanding Citrus Shrimp Salad recipe.  Scroll down to the third recipe and announce to your tastebuds it's time to enjoy.

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