Mango Chow

Finally some warm(ish) weather on the East Coast! Bring on the tropical fruit!! I got some mangos that weren't quite ripe yet. Well being the impatient woman that I am, I decided to make mango chow, instead of waiting for them to get ripe :) #fooddiva 

Time: 20 minutes  

Ingredients:  

• 4 large mangos (almost ripe but still hard)
• Juice of half a lemon  
• 1 scotch bonnet pepper, sliced with seeds removed  
• 2 - 3 cloves garlic, sliced thin
• Salt/pepper to taste  
• 1 large handful cilantro, finely chopped

Recipe: 

1. Peel & slice the mangos into chunks.
2. Put all ingredients in a large basin & toss to coat the mango.  
3. Refrigerate for at least 30 minutes so the flavors combine.  

Carrot Cake

If you know me personally, you know I loooove carrot cake! It's the perfect mix of not too sweet and not quite savory. I went a little ambitious & made an eggless, bundt carrot cake with my own carrot cream cheese icing. Recipe uses a bit of ingredients but it is so easy to put together & so worth it!

Time: ​1 hour 

Ingredients: ​

• 2.5 cups shredded carrots ​
• 1 cup apple sauce ​
• 3 cups all purpose flour ​
• 1 tablespoon baking soda ​
• 1.5 teaspoons baking powder ​
• 1 tablespoon ground cinnamon​
• 1 teaspoon ground glove ​
• 1 teaspoon ground ginger ​
• 1 teaspoon ground nutmeg​
• 1 tablespoon salt ​
• 1/2 cup white sugar ​
• 1.5 tablespoons molasses ​
• 1/2 cup vegetable oil ​
• 1/4 cup milk or lactaid as needed if the icing is too thick
• 1/2 pack plain light cream cheese ​
• 1 teaspoon vanilla ​
• 1 cup confectionary sugar ​
• PAM spray or other cooking spray ​

Recipe: ​

1. Put the carrots in a large basin (leave about 1 tablespoon aside for the icing) Add the vegetable oil, molasses, ground spices, salt, baking soda & powder, white sugar & applesauce. Mix to combine. ​
2. ​Slowly start adding the flour & keep stirring to combine. If it feels like the mixture is becoming too dry, you used enough flour. 
3. Spray the cake pan with cooking spray, especially if you're using a bundt pan, so the cake won't stick to it. ​
4. Bake on 325 degrees for about 45 minutes or until a toothpick comes out clean. Baking time will vary depending on what kind of pan you used. ​
5. While the cake is baking, use a stand mixer to whip the icing together (cream cheese, vanilla, tablespoon of shredded carrots & milk or lactaid).​
6. Once the cake is baked, let it cool almost completely so that you can turn it over & the bundt will stay in form. ​
7. Glaze with the icing & enjoy!  You can freeze this cake and save pieces of it for months to enjoy :). ​

Shepard's Pie

Nothing better than a savory pie on a cold, rainy, NYC evening!  Spiced ground lamb with peas & carrots smothered with garlic mashed potatoes. Need I say more? Recipe below, try it. Your tummy will thank you. 

Time: 1 hour

Ingredients: 

• 1 packet ground lamb or meat of your choice  
• 2 large rustic potatoes, chopped into large chunks  
• 1/4 onion, diced
• 3 cloves garlic, minced
• 1 cup peas & diced carrots mixed (I used frozen kind, canned will work too) 
• 1 teaspoon smoked paprika  
• 1.5 teaspoons of chili powder, ground cumin, & cayenne pepper  
• Salt/pepper to taste 
• Chives for garnish (optional) 
• 1 handful cheddar cheese (optional) 
• 1 tablespoon vegetable oil  
• 1 cup milk or lactaid  

Recipe: 

1. Submerge the potato chunks in water in a large pot. Bring the water to a boil & leave it for about 25 minutes or until they are soft enough to mash.
2. Heat the oil on medium heat in a skillet or pot.  Add the onion & garlic.
3. Brown the ground meat in the pot with the garlic & onion (include the chili powder, cumin, cayenne, salt & pepper.)
4. Use a deep Pyrex dish to scoop the browned meat into. 
5. Using the skillet or pot the meat browned in, sauté the carrots & peas with a little salt & pepper. Pour these over the ground meat in the Pyrex.  
6. Strain the potato chunks once they're soft & then pour them back into the pot they boiled in (without the water).  
7. Mash the potatoes with salt, pepper & milk.  Spread them on top of the carrots & peas.  
8. Sprinkle on the chives, handful of shredded cheese & smoked paprika & bake for 15 minutes on 350 degrees.

Garlic Chili Hummus

Who else is obsessed with hummus? I usually settle for store-bought hummus but I wanted to experiment with different flavors & create a homemade version.  So easy & so healthy for you! 

Time: 10 mins  

Ingredients: 

• 1 can chickpeas  
• 3 cloves garlic
• 1 teaspoon chili paste (I used Sambal Oelek from the Asian aisle!)
• 1 teaspoon salt
• 1 teaspoon tahini sauce
• 1 teaspoon black pepper  
• 2-3 tablespoons olive oil  
• Juice of half a lemon  

Recipe: 

1. Open the can of chickpeas & rinse them in a strainer.
2. Put all ingredients except the olive oil into a food processor (careful when juicing the lemon to not let seeds into the mix!)
3. Pulse until smooth. 
4. Drizzle 1 tablespoon of the olive oil into the food processor then pulse for another 15 seconds.  
5. Scoop the hummus into a serving dish & drizzle with the remaining olive oil.  

Endives with Green Apple & Brie

Pressed for time and guests are on their way?  Have no fear!  Here's a crispy, fresh appetizer or snack that will take less than 10 minutes to make!  I fancied it up by shaping it into a flower for a bright spring look. 

Because of their fresh crunch, endives are a great substitute for crackers and are much healthier.  I used a purple endive for my "spring flower" creation and paired it with brie, green apple, almond slices, honey and cracked black pepper - the combination of flavors is intense & delicious!

Time: Less than 10 mins

Ingredients:

• 1 green apple
• 1 endive (green or purple, your choice)
• About 2 tablespoons honey
• 1-2 tablespoons almond slices (tip: buy these pre-sliced)
• 1-2 slices of brie
• Cracked black pepper (optional)

Recipe:

1. Wash the endive and pull the leaves off one by one so you can fill them.  Make sure any excess water is wiped off with a paper towel.  I formed mine into a flower shape for a fun, spring look!
2. Cut the apple into small slices and place them into the endive leaves.
3. Cut the brie into smaller pieces and add them either on top of or next to the apple pieces.
4. Sprinkle the almond slices, drizzle the honey, and crack the black pepper over the entire dish. 
5. Serve as an appetizer or healthy snack - enjoy! 

Roasted Leg of Lamb

Easter dinner is ready!  I used a few of my fave spices for lamb & had a simple salad on the side. The best part about this dish is that it's bursting with flavor & it was sooo easy to make.  Pair this with a nice full-bodied velvety red wine, it's heaven! Recipe below! 

Time: 2.5hrs 

Ingredients:  

• 2.5lb boneless leg of lamb  
• 1.5 tablespoons olive oil  
• 4 cloves garlic
• 2 sprigs fresh rosemary  
• 1 tablespoon ground cumin, chili powder & black pepper  
• 1/2 tablespoon ground cinnamon 
• Juice of 1/2 a lemon  
• Salt to taste

Recipe:

1. Squeeze the lemon juice over the lamb coating both sides. Set aside.
2. Chop the fresh rosemary & garlic cloves on a cutting board, then add the remaining spices.  Mix to combine. 
3. Add olive oil to the mixture & combine so it turns into a paste.  
4. Take the lamb & rub the spice mixture all over it, try to push some inside if you can without bursting the string holding it together. 
5. Place the lamb in a large skillet on medium heat, fat side facing down. 
6. Let the lamb sear for about 30 seconds on all sides (use tongs to turn it) or until the lamb is browned/slightly charred. 
7. Put a wire rack inside a 13x9 inch Pyrex, spray cooking spray over it. 
8. Place the lamb leg on top of the wire rack, loosely cover it with foil, & roast in a 325 degree oven for 1.5 - 2 hours depending on your preferred rareness. 
9. Serve hot, slice against the grain.

Eggball

Hard-boiled eggs covered in seasoned mashed potatoes & a homemade batter then fried to golden perfection! Try this delicious Guyanese recipe for breakfast, an easy snack, or appetizer.

Time: 1 hour

Ingredients:  

• 6 hard-boiled eggs  
• 2.5 cups vegetable oil for frying  

Potato mixture: 

• 3 potatoes, washed & scrubbed
• 3 cups boiling water
• 1 teaspoon cumin powder
• 1 tablespoon minced garlic
• 2 tablespoons ground onion  
• Salt to taste  

Batter:

• 4 tablespoons ground split peas 
• 4 tablespoons all purpose flour  
• 1/2 cup water (or more, added slowly to create batter consistency) 
• Salt to taste

Recipe:

1. Boil potatoes for 15 mins.
2. Mash them in a bowl with all the potato spices above, set aside.
3. Peel the hard-boiled eggs.
4. Use your hands to cover the eggs one by one with the mashed potatoes, creating a large ball.
5. Dip the ball into the batter so it's evenly coated.
6. Place the ball into the hot oil & fry for about 1 minute (or until golden).
7. Place on a paper towel to drain off any excess oil.

Serve with some homemade mango chutney or sauce of your choice!

Scallops Wrapped in Turkey Bacon

Put these on your appetizer menu this holiday season! These scallop wrapped in bacon are amazingly easy to make, impressive to display & won't break your budget! 

Time: 30 mins depending on how many you make

Ingredients:

• 2 cups scallops (I got mine from BJs, so inexpensive!)
• 1 pack thin & crispy turkey bacon
• 1-2 teaspoons salt
• 1-2 teaspoons black pepper
• Toothpicks to keep the bacon in tact
• 1 tablespoon butter for frying

Recipe:

1. Break the turkey bacon into 3 parts, & break your toothpicks in half.
2. Wrap each part around 1 scallop each, sealing it with 1/2 toothpick for each scallop.
3. Sprinkle with salt & pepper.
4. Heat the butter on medium heat in a large skillet.
5. Add the bacon-wrapped scallops one by one so they can stand up & brown on the top.
6. Turn them over after 2-3 mins & let them brown on the other side. 
7. Let the bacon brown on all sides by pushing the scallops over & rolling them around - it won't take long to get crispy.
8. Drain on paper towels & serve!