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Thai Spicy Mango Sauce


Thai Spicy Mango Sauce

 

 

This sweet and spicy sauce is great on fish, chicken, shrimp and more. This is so fast and easy and goes well with noodles and rice too.

For more information regarding mangos please read THE STORY BEHIND MANGOS

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Basic Thai Spicy Mango Sauce

Basic Thai Spicy Mango Sauce is excellent on fish, chicken, shrimp pasta, rice noodles and so very much more.
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings 2 cups
Calories 345 kcal

Ingredients

  • 1/2 cup balsamic vinegar
  • 3/4 cup honey minced
  • 2 Tbsp lime juice
  • 1/4 cup rice vinegar
  • 1/2-1 jalapeno minced
  • 1 clove garlic minced
  • 1 Tbsp cilantro minced
  • 1 mango chopped small

Instructions

  1. Stir mango, rice vinegar, lime juice, Thai chile pepper, garlic, and hot chile paste in a bowl until well combined. Cover and let rest 30 minutes. Stir in cilantro.

Recipe Notes

Gluten Free Brownies


Fantastic Gluten Free

Fantastic Gluten Free Brownies are so good that you will forget how good you are being to your body. Going gluten free or reduced gluten can be difficult until you learn great recipes. While there is no white sugar added, there are other sweeteners added.

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GLUTEN FREE BROWNIES

Fantastic Gluten Free Brownies are so good that you will forget your old Brownie recipe and how good you are being to your body.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 servings
Calories 325 kcal

Ingredients

  • 1/3 cup coconut oil plus more for brushing on the pan
  • 8 ounce semisweet chocolate chips
  • 1/3 cup brown sugar
  • 1/3 cup maple syrup or honey
  • 2 eggs
  • 2 Tbsp unsweetened cocoa powder
  • 1 Tbsp instant coffee *optional but adds a rich flavor
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup almond flour
  • 1/4 cup walnut coarsely chopped

Instructions

  1. Preheat oven to 350 degrees F. Brush an 8-inch square baking pan with butter and lightly dust with flour or line with parchment paper. Brush parchment with oil or butter or spray oil.
  2. Whisk oil, sugar, and syrup. Whisk in eggs, one at a time.
  3. Sift the cocoa, coffee, baking soda, baking powder, salt, and cocoa together. Fold in flour and remaining chocolate chips.
  4. Pour batter into prepared pan; sprinkle the top with walnuts. Bake until a toothpick comes out clean, about 30 minutes. Let cool completely on a wire rack. To serve, cut into 2-inch
  5. *If you do not have almond flour you can make it in your blender. In a blender take about 1 cup of almonds and whirl until it becomes a flour. Be careful not to allow the blender run to long or it will become an almond butter.

Recipe Notes

Traditional Russian Pirozhki (Piroshki) (Russian Stuffed Rolls)


Traditional Russian: Piroshki

Traditional Russian: Piroshki (pronounced PIR-oh-sch-KI) are a rich bread filled rolls that can have sweet or savory fillings, that is baked or fried. Piroshki make a perfect addition to any lunch or dinner. Add soup or salad and the meal is complete. You can freeze the cooked Pirozhki and just reheat it when you want to have a quick delicious meal.

Fresh dill is the best for Piroshki, it adds a distinctive flavor. When you buy dry dill, buy the small size, because it is one of the dry herbs that goes bad after just a few month, the flavor changes and will make the dish taste terrible.

 Mashed potatoes, mushrooms, cabbage, and ground beef are very common savory fillings, while cooked fruits like prunes or dried apricots or jam as well as apples are common sweet filling for Piroshki.

 

 

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Traditional Russian Piroshki

Piroshki are a rich bread dough filled rolls that can have sweet or savory fillings, that are baked or fried.
Prep Time 1 hour
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 20 pieces
Calories 160 kcal

Ingredients

Dough

  • 2 cups milk warmed
  • 1 tablespoon white sugar
  • 1 tablespoon active dry yeast
  • 2 tablespoons butter melted
  • 1 egg
  • 1 teaspoon salt

Cabbage Filling

  • tsp unsalted butter
  • 1 onion diced
  • 1 cup mushrooms chopped
  • 3 cup cabbage shredded
  • 3/4 tsp salt
  • 1/2 tsp dill
  • 1/4 tsp pepper

Beef Filling

  • 1 lb gound beef
  • 1 onion minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dill

Potato Fillling

  • 7-8 medium potatoes peeled and cut into ½" thick chunks
  • 3 Tbsp butter melted for potatoes
  • 1/2 medium onion
  • 1 Tbsp butter for onions for onions

Instructions

Dough

  1. Place 1/2 cup milk in a cup or small bowl. Stir in sugar and sprinkle yeast over the top. Set aside until foamy, about 10 minutes. Pour the remaining milk into a large bowl. Add the melted butter, egg, salt and 1 cup of flour to the large bowl with the milk. Stir in the yeast mixture. Mix in flour 1 cup at a time until dough pulls away from the sides of the bowl and doesn't stick to your hands. Cover the bowl loosely and set in a warm place to rise for about 1 hour. The dough should almost triple in size.
  2. For the bun style: Place the risen dough onto a floured surface and gently form into a long snake about 2 inches wide. Cut into 1-inch pieces and roll each piece into a ball. Flatten the balls by hand until they are 4 to 5 inches across. Place a spoonful of the filling in the center and fold in half to enclose. Pinch the edges together to seal in the filling.
  3. For the thin dough style: Roll out the pastry as thinly as possible (less than one-eighth inch thick). Using a 3 1/2-to-5-inch cookie cutter, cut the dough into rounds. We used a 4-inch cookie cutter to produce 30 rounds. The dough will shrink after cutting. You may roll out the circles or rounds to make them larger or you may stretch them carefully by hand. Beat the egg with the water. Brush the top of each pastry round with the egg mixture. These can be either baked for 20 to 25 minutes or fried until golden brown.In an large, heavy skillet or deep fryer, heat the oil to 375 degrees F (190 degrees C). Deep fry the piroshki in batches until golden brown on one side; gently turn and fry the other side. Remove and let drain on a plate lined with paper towels.
  4. Use about 2-3 tablespoons of filling for each circle of dough. Shape the filling into an oval and place it on half of the circle of dough. Fold the other half of the circle of dough over to enclose the filling. Press the edges of the dough with the fingers or the tines of a fork to seal. Brush the tops with egg mixture to seal.
  5. Arrange the filled pieces on a lightly greased baking sheet. Place in the oven and bake 20- 25 minutes , or until golden brown Soft and fluffy dinner rolls stuffed with a savory filling Place filled piroshki, seam-side down on a greased baking sheet .** Repeat with the remaining dough, spacing the rolls 2 inches apart. Brush the tops with the beaten egg. Set them aside to rise until puffy and nearly doubled (30 minutes). When the rolls are nearly finished proofing, preheat the oven to 375F

Cabbage Filling

  1. While you wait for the dough to rise, melt the remaining butter in a large skillet over medium heat. Add cabbage and cook, stirring frequently, until cabbage has wilted. Mix in the eggs and season with salt and pepper. Continue to cook, stirring occasionally until cabbage is tender. Set this aside for the filling.

Beef Filling

  1. In a frying pan, over medium high heat, the ground beef until cooked and evenly browned. Add onions and continue to fry until translucent. Boil the peeled potatoes until soft, and make into mashed potato. Add salt and pepper to the meat and potato mixture, mix together and set aside to cool before adding to the dough.
  2. In a frying pan, over medium high heat, the ground beef until cooked and evenly browned. Add onions and continue to fry until translucent. Boil the peeled potatoes until soft, and make into mashed potato. Add salt and pepper to the meat and potato mixture, mix together and set aside to cool before adding to the dough.

Potato Filling

  1. 1. Fill a medium pot with sliced potatoes and add water until potatoes are almost covered. Add salt, bring to a boil over high heat, then cover and reduce heat to a light boil. Boil 18-20 minutes, or until a knife easily pierces potatoes. Mash potatoes, then add melted butter. Saute diced onion and 1 tbsp butter until onion is browned. Mix onions into potatoes and let the mix cool to room temp.
  2. . **Freeze for Later: Place the shaped, filled rolls in a single layer on a baking sheet and freeze overnight. Once they are solid, the rolls can be placed in an airtight bag and stored in the freezer for 1-2 months. To cook from frozen, remove the rolls from the freezer and place on a greased baking sheet. Brush the frozen rolls with egg wash and let them thaw and rise on the baking sheet for 1 hour before baking for 20-23 minutes in a preheated, 375F oven.
  3. For the Apple Filling: Use the apple filling from the fried apple pirojki: 2 medium apples + 1/4 cup sugar. Chop apples finely in food processor then saute with 1/4 cup sugar over medium high heat for 10 min stirring often until most of the juice has evaporated. Set aside to cool. For sweet piroshki, brush the top with sugar water as soon as they are done baking. (1 Tbsp sugar dissolved into 2 Tbsp warm water).
  4. Place the completed piroshki on a greased baking sheet. Poke a few holes in the piroshki with the tines of a fork to vent the piroshki. Brush with a beaten egg.

Recipe Notes

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Black Beans


Black Beans

Black beans are nutritious and delicious and very flexible to add to many recipes from around the world.Try them for any time in black bean salad, dip, burritos, soup, enchiladas and more.

Click on a recipe below for some great ideas using the black beans.

Basic Bean Recipe
Black Bean Salad
Black Bean Taco
Black Bean Dip
Black Beans with Sauteed Plantains

 

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BLACK BEANS

Black beans are nutritious and delicious and very flexible to add to many recipes from around the world
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 10 servings
Calories 162 kcal

Ingredients

  • 1 lb black beans
  • 1 med. onion chopped
  • 3 garlic cloves minced
  • 1-2 tsp cumin seed
  • 1/4 cup cilantro chopped
  • 1 bay leaf
  • salt and pepper to taste
  • 1 Tbsp cinnamon
  • 1 Tbsp coriander
  • 1/4 tsp red pepper flakes
  • 2 Tbsp esposite optional

Instructions

  1. Rinse beans. Place in a large pot and cover with water and leave to soak for 1 hour to over night. Drain and rinse.
  2. Place all ingredients in a pot and cover with enough water to cover the beans about 1 inch. Bring beans to a boil simmer, and skim off any foam that will form at the beginning of the cooking. Cook for 1 to 2 hours or until the beans are tender.

Recipe Notes

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Thai Sweet Sticky Rice With Mango


Thai Sweet Sticky Rice With Mango

 

Thai Sweet Sticky Rice With Mango is a wonderful Thai dessert made with a glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, ripe and sweet slices of mango.

 

For more mango information please go to The Story Behind Mangos found in the food notes, or click the title.

 

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Thai Sweet Sticky Rice With Mango

Thai Sweet Sticky Rice With Mango is a wonderful Thai dessert made with a glutinous sticky rice, seasoned with salty-sweet coconut milk and served with tender, ripe and sweet slices of mango.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour 30 minutes
Calories 651 kcal

Ingredients

  • 1 1/2 cup jasmine rice uncooked- short grained
  • 2 cup water
  • 1 1/2 cup coconut milk
  • 1 cup sugar
  • 1/2 tsp salt
  • 2 kaffir lime leaves or other lime/lemon leaves or lemon grass
  • 1/2 cup canned coconut milk
  • 1` Tbsp sugar
  • 1 Tbsp tapioca
  • 3 mangos
  • 1 Tbsp dry coconut, toasted *garnish

Instructions

Riice

  1. Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes.
  2. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour.

Sauce

  1. Make a sauce by mixing together coconut milk, sugar, salt, and the tapioca in a saucepan; bring to a boil.
  2. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice. Sprinkle with sesame seeds

Recipe Notes

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Grilled Pineapple Mango Salsa


Grilled Pineapple Mango Salsa

 

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Grilled Pineapple Mango Salsa is a mild salsa full of tropical flavor. Served alone or with tacos or a side dish with your favorite dinner.

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Grilled Pineapple Mango Salsa

This salsa is so easy to make and versatile too. Great with fish, chicken, pork, chips, or just with a spoon! This is a do ahead recipe for sure. It taste better the next day.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Calories 113 kcal

Ingredients

  • 3 pineapple slices
  • 1 red bell pepper
  • 1 jalapeno
  • 1/2 red onion minced
  • 2 mangos diced
  • 1/4 cup cilantro minced
  • 1 lime juiced
  • 1/2 tsp lime zest

Instructions

  1. Char the pineapple, red bell pepper, and jalapeno pepper and thick slices of red onion on the preheated grill, or under the broiler, turn frequently until the pineapple and onion have grill marks and the peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers and onion. Carefully remove from grill and place peppers in or a covered bowl bag to cool.
  2. After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple, peppers, and onion into a small dice and place into a bowl. Add the mango, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 4 hours to 1 day before serving.
  3. Serve on top of a tostada. Provecho! Excellent on chicken tacos.

Recipe Notes

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