Mango Salad

Mango Salad – Candy Coated Culinista

Mango salad has always been a favourite of mine since I first tasted it many years back being surrounded by so many Filipino co-workers. Back then I thought mango salad was only a Filipino thing; but since I have learned it is also a Thai dish and this is the probably the only way you can get me to have chilies in anything I consume.

Yield/Serving: 4
Prep Time: 10 min
Difficulty level is: Easy

Ingredients
• 2 mangoes, sliced into match sticks can be green or a little more ripe, your preference
• ¼ red bell pepper, sliced
• ¼ green bell pepper, sliced
• 1/2 medium red onion. Sliced
• Cilantro, handful
• 3 leaves of romaine or a leafy lettuce, chopped
• 1 green onion, chopped
• Freshly squeezed lime juice, from 1 lime
• Sweet Thai chili sauce, to taste

Assembly
1. Prep all the vegetable & fruit and place into a large bowl.
2. Squeeze in lime juice and add sweet chili Thai sauce and serve.

Please Enjoy

My thoughts
Sweet, spicy and full of mangoes; I mean how can you go wrong. Whether you prefer the mango more green or a little more ripe it’s just a great salad with a slight kick.

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Cinco de Mayo

Cinco de Mayo Meal – Candy Coated Culinista

Cinco de Mayo is a day to commemorate the Mexican Army’s unexpected victory over the French in 1862 at the Battle of Puebla on May 5th. The victory for the Mexican’s was short lived; but for this day they could celebrate a victory and they did. This is celebrated mainly in the U.S. & Mexico; but other countries around the world like to partake in this day like Canada, the Caribbean and even other countries further away from Mexico. To celebrate this day in history I ventured into something Mexican.

Yield/Serving: 4 tacos, serves 2
Prep Time: 20 min.
Cook Time: 1 hr.
Difficulty level is: Easy, time-consuming

Ingredients
Tacos
Shrimp
• 12 shrimp
• 1 clove garlic, minced
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp red pepper flakes
• ½ tsp kosher salt
• ½ tsp onion powder
• ½ tsp garlic powder
• 3 tbsp extra virgin olive oil
Avocado
• 2 ripe but firm avocados
• 1 egg
• Splash of coconut milk
• ¼ cup panko bread crumbs
• ½ tsp cayenne pepper
• ½ tsp cumin
• ½ tsp chilli powder
• ½ tsp kosher salt
• 3 tbsp canola oil
Toppings
• 1/4 cup goat cheese, crumbled
• ¼ cup black beans, rinsed and drained
• Handful of spinach
• 6 grape tomatoes, slices lengthwise
• ¼ red bell pepper, diced
• ¼ green bell pepper, diced
• 1 green onion, chopped
• Small piece on red onion, diced
• Small handful of cilantro, rough chop
• Corn kernels from one ear of corn
• 4 corn tortillas
Avocado Cilantro Coconut Sauce
• Generous handful of cilantro, stems and all
• ½ of an avocado
• 1 generous table spoon of coconut milk, the solid portion not the watery part
• Kosher salt, to taste
• Few drops of fresh lime juice
• Extra virgin olive oil, 1 tbsp or more
Mango Bean Salad
• 1 large mango, peeled and diced
• 1 dill cucumber, sliced
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• 1/8 red onion, thinly sliced
• Handful cilantro, chopped
• ½ cup canned black beans, rinsed and drained
• 2 cloves garlic
• Corn kernels fresh from ear of corn
• ½ freshly squeezed lime juice
• Kosher salt, to taste
• 1 tbsp agave nectar
• Splash of apple cider vinegar
Cantaloupe Agua Fresca
• ½ of a cantaloupe, peeled and chopped
• Tiny piece of ginger, finely chopped
• 1 lime, freshly squeezed
• 6 cubes of ice
• Cilantro, for garnish

Assembly
Tacos
Shrimp
1. Using a medium sized frying pan over medium heat add olive oil and season shrimp with spices add garlic and cook.
2. Let drain on a paper towel and set aside.
Avocado
1. Using a medium sized frying pan over medium heat add canola oil.
2. Peel two avocados and sliced into pieces. Set one half of an avocado and put into the food processor for the avocado cilantro coconut sauce.
3. Wisk egg and milk in a small bowl.
4. In a plate mixed together panko crumbs and spices.
5. Dip avocado into egg wash and then coat with breadcrumbs.
6. Fry until each side is a golden brown.
Corn
1. Using a small saucepan, slice corn kernels off and boil until cooked. Then set aside ¼ of the kernels for the tacos and the remainder for the mango bean salad.
Toppings
1. Prepare all the topping and place in a plate and set aside.
Avocado Cilantro Coconut Sauce
1. Blend all the ingredients together adding extra virgin olive oil little by little until mixture coats the back of a spoon.
2. Set aside.
Mango Bean Salad
1. Place all the ingredients into a bowl and add agave nectar and apple cider vinegar and stir until well combined.
2. Set aside and let marry.
Cantaloupe Agua Fresca
1. Place cantaloupe, ginger, lime juice and ice cubes into a blender and blend.
2. Strain off some of the pulp if desired and garnish with cilantro.
Assembly
1. Add toppings onto corn tortillas and place avocado on two tacos and shrimp on the other two tacos.
2. Drizzle with the avocado cilantro coconut sauce.
3. Serve

Tips
• Add a splash of tequila if your feeling festive to the aqua fresca to make it a more adult beverage.

Please Enjoy

My thoughts
This recipe was beyond flavourful and I was super excited to make this from the moment I started and I kept building layers to this as I kept cooking. This took longer than I expected; but there are many different components going into the dish and it makes this a lovely complete meal from beginning to end. The creaminess and crunch of the avocado taco made me not miss the protein. Once again I found another dish where I can up my vegetarian recipes to two or three times a week and not miss the meat. The shrimp taco is a great option for those who still want seafood/meat, as the shrimp was packed with flavour and colour. With the addition of the avocado cilantro coconut sauce it once again added another layer of complexity and it was the usual American salsa. I must say that corn tortillas are the way to go, I highly recommend them to the whole wheat, ancient grain or regular floured tortillas I have tried. They are so much more authentic and if you can find them please give them a try. The bean salad was chocked full of all those Mexican ingredients with the vinegar and agave nectar dressing to add a little sweet and tart aspect. Washing this all down was a mild fruity beverage which didn’t overpower the meal, it was just a lovely compliment. Any vegetarian or pescatarian would be total chuffed to see this for dinner and they were. This is already being requested and I’ll gladly make it again soon and hopefully streamline this recipe down to a hour beginning to end as I like quick weeknight meals.

K is for … Kale & Mango Smoothie

Kale Mango Smoothie - Cady Coated Culinista

Kale Mango Smoothie – Cady Coated Culinista

This is my first green smoothie! I was a little apprehensive in regards to how this would taste, as all my smoothies are fruit based and I haven’t introduced vegetables into them as of yet in such a main role.

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: less than a minute
Difficulty level is: Easy

Ingredients
• 1 packed cup, kale leaves, chopped
• ½ cup fresh pineapple, chopped
• 1 fresh mango, chopped
• ½ cup vanilla flavoured almond milk
• 8 ice cubes

Assembly
1. Combine all ingredients in a blender and blend until smooth.

Please Enjoy

My thoughts
This was surprisingly delicious. I’m not going to lie I can taste the kale. It’s hard to get all the kale to be blended up smoothly without little kale pieces or flecks being left behind when I am drinking it; but overall pretty good. I could taste the kale and the sweet and tart notes of the pineapple. The addition of almond milk to this smoothie was a great idea.

I is for … Strawberry & Mango Cake Ice Cream

I is for … Strawberry & Mango Cake Ice Cream - Candy Coated Culinista

I is for … Strawberry & Mango Cake Ice Cream – Candy Coated Culinista

I was craving some ice cream which isn’t the norm for me and I had just bought Mango fruit cake from the grocery store. The thought popped into my mind to go crazy and toss some fruit and cake into the ice cream.

Yield/Serving: 4 cups (about 1000 ml)
Prep Time: 10 min.
Shelf Life: 1 week
Cook Time: See your manufacturer’s instructions per your ice cream maker.
Chilling Time: 2 hrs, or overnight

Ingredients
Ice cream
• 1 cup milk
• ¾ cup granulated sugar
• Pinch of salt
• 6 large egg yolks
• 2 cups heavy whipping cream
• 1 vanilla bean, sliced in half and insides scrapped out
• 2 cups strawberries, chopped
• 4 slices of mango tea or sponge cake, cubed

Assembly
Ice cream
1. Combine milk, sugar and salt in saucepan over medium-high heat.
2. Stirring until the sugar is dissolved and texture is smooth.
3. Whisk together the egg yolks in a large glass bowl.
4. Add the hot milk mixture to the egg yolks, pouring in a constant stream while whisking.
5. Pour the mixture back into the saucepan and set over medium-high heat until it has thickened and coats the back of a spoon, 3 minutes.
6. Strain the base into a large bowl and mix in the heavy cream and vanilla extract.
7. Set the bowl into an ice water bath and stir until the base becomes cool.
8. Remove the bowl from the ice bath and cover with plastic wrap and let chill completely for at least 2 hours.
9. Freeze in the ice cream maker according to the manufacturer’s instructions.
10. In the last few minutes of the churning process, add in the strawberries and mango cake.
11. Transfer to a chilled container and freeze until ice cream firms up before serving.

Tips
• The custard will look a little eggy but don’t fear it will turn out well.

Please Enjoy

My thoughts
This is my take on a reverse ice cream cake if you will and it just came together amazingly well. Whole strawberries and cake inside a single scoop of ice cream seems perfect to me and I love the taste of homemade ice cream. My favourite part about this recipe is that there are no artificial flavours and that makes me a huge fan.

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise - Candy Coated Culinista

Maple-Honey Upside Down Apple Cake & Mango-Orange & Passion Fruit Tequila Sunrise – Candy Coated Culinista

For the first time since my childhood I went trip to a book fair and it was just like I remembered it. I went to the Toronto International Book Fair and visited many independent publishers and writers. I even came across Scholastics; publishers that I used to love as a child and still do today. There were authors and artist on hand having book signings and workshops and after a few hours at the fair I of course came home with a few more cookbooks and Robert Muncsh stories. One of the books that caught my eye was the lovely cover of Homemade Decadence.

Slightly Altered from Homemade Decadence – Joy The Baker

Maple-Honey Upside-down Apple Cake

Yield/Serving: 12” cake
Prep Time: 15 min.
Cook Time: 40 min.
Difficulty level is: Medium

Ingredients
Apples
• 4 golden delicious apples, cored and cut into ½” wedges
• ½ cup Canadian maple syrup
• ½ cup firmly packed golden brown sugar
• ¼ tsp ground cinnamon
• ¼ tsp ground nutmeg
Cake
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon sea salt
• ¾ cup (1½ sticks) unsalted butter, melted and cooled
• 2 large eggs
• ¼ cup organic honey
• ½ cup packed golden brown sugar
• 1 golden delicious apples, peeled, cored and grated

Assembly
1. Preheat oven to 350°F.
2. Grease the cast-iron skillet with unsalted butter.
3. Fan the apples wedges in a circular fashion on the outside part of the skillet.
4. In a medium size saucepan over medium-high heat, combine maple syrup, sugar, cinnamon and nutmeg until butter melts and let simmer for 4 minutes.
5. Pour half of the syrup over the apples and set aside the remaining.
6. Using a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, sea salt.
7. In a medium size bowl combine the melted butter, eggs, honey, sugar and the grated apple.
8. Pour the wet mixture and whisk into the dry mixture until just combined.
9. Dollop mixture over top of the apples and smooth out.
10. Bake for 40 minutes or until a cake tester comes out clean.
11. Let cool for 5 minutes and then run a knife along the edges of the cake to loosed and then turn out onto a platter.
12. Drizzle with the remaining syrup and serve.

Tips
• The cake will keep for up to 3 days

Please Enjoy
Mango-Passion fruit Tequila Sunrise

Yield/Serving: 1
Prep Time: 5 min.
Cook Time: 2 min.
Difficulty level is: Easy

Ingredients
• 1cup mango orange juice
• 1 oz tequila
• 2 tbsp grenadine
• 1 cup passion fruit juice
• 6 ice cubes
• 1 pint glass
• 1 drinking glass

Assembly
1. In a drinking glass mix together the mango orange juice and tequila and set aside.
2. In the pint glass pour the grenadine in and top with ice cubes.
3. Pour in the passion fruit juice.
4. Slowly pour in the mango tequila mixture.
5. Serve immediately.

My thoughts
Both Mr. C and myself found that the recipe lacked some flavour I also found it was a little dry and I would want more syrup. The tequila sunrise was lovely fruity, bright and punchy casual cocktail. I scaled back on the amount of alcohol to suit my liking and I loved the layers of colour. I will be making these again for sure.

Maple-Honey Upside Down Apple Cake - Candy Coated Culinista

Maple-Honey Upside Down Apple Cake – Candy Coated Culinista

Mango Sorbet

Mango Sorbet - Candy Coated Culinista

Mango Sorbet – Candy Coated Culinista

I am now the proud owner of an ice-cream maker. I was telling my mother in-law that I had to make sorbet without the use of an ice cream maker over the thanksgiving holidays (blueberry sorbet), and she said I could gladly have hers as it was still in the box, unused. When I got my maker I excitedly knew I could dust off the sole ice-cream book I bought almost 2 years ago. To be honest I can’t tell you why I would buy an ice cream book when I don’t own an ice cream maker, but for some reason I did. So I thumbed through and started with an easy frozen treat and since I’m familiar with sorbet this is where my ice cream journey begins…

(My goal is to be able to make ice cream to accompany my desserts for Christmas dinner at the in-laws this year; possibly egg nog or candy cane flavored.)

From Sweet Cream and Sugar Cones from Bi-Rite Creamery

Special Equipment: Ice Cream maker
Shelf Life: 1 week
Yield/Serving: 4 cups (about 1000 ml)
Prep Time: 10 min
Cook Time: See your manufacturer’s instructions
Difficulty level is: Easy

Ingredients
Sorbet
• 3 large ripe mangoes (about 3 pounds total)
• 6 tbsp water
• 6 tbsp tapioca or corn syrup
• 3 tbsp strained fresh lime juice
• ¼ tsp kosher salt
• ½ cup 1:1 simple syrup
Simple Syrup
1. ½ cup sugar
2. ½ cup water

Assembly
Sorbet
Make the Base
1. Peel mangoes, cut the flesh away from the pits, and cut the fruit into chunks. Puree in a blender or food processor until smooth. Strain into a medium bowl, pressing on the solids to extract as much liquid as possible.
2. Add the water, tapioca syrup, lime juice, salt, and ½ cup of the simple syrup to the strained puree. Whisk until well combined and the salt is completely dissolved.
3. Taste the base. It should taste just a bit too sweet (once sorbet is frozen, it will lose some of its sweetness). Add the remaining simple syrup if you need it.
Freeze the Sorbet
4. Freeze in you ice cream machine according to the manufacturer’s instructions. While the sorbet is churning, put the container you’ll use to store the sorbet into the freezer. Enjoy right away or, for a firmer sorbet, transfer to the chilled container and freeze for about 4 hours.
Simple Syrup
1. Mix the sugar and water in a small saucepan. Dip a pastry brush in water and wash down the sides of pan before heating (stray sugar crystals can prevent the syrup from melting properly).
2. Place over medium heat and stir until the mixture comes to a boil and the sugar has dissolved completely.
3. Remove the pan from the heat and let cool completely. Transfer to a covered container and store in the refrigerator.

Please Enjoy

My thoughts
It tasted creamy, bright and fresh. I was surprised the difference between my sorbet by hand and this one with the ice cream maker. It does taste better and keeps its shape for much longer. After I made my sorbet and stored it in a container I was saying to myself I need something better to house my frozen treats; like a proper ice cream container. I managed to find an insulated ice cream container that can keep the ice cream chilled for 90 minutes; which will be perfect for my drive over to the in-laws. But then I was saying this is great but not big enough for my home ice cream needs. I then found an ice cream storage tub. Now my iced treats have a perfect vessel to house my hard work. I can’t wait to start making more.

Raspberry Mango Pineapple Yogurt Ice Pops

Raspberry Mango Pineapple Yogurt Ice Pops - Candy Coated Culinista

Raspberry Mango Pineapple Yogurt Ice Pops – Candy Coated Culinista

It’s summer and when summer hits I have a slushie every other day habit; and I need to kick it for me and my wallet. I will enjoy any iced treat from Mac’s, Second Cup, Timothy’s, Starbucks, 7-Eleven, Tim Horton’s, Icee’s at the movies even the ones fast food restaurants and pumping out now. We’re in a heat wave this week with 40°C weather with the humidex, so I decided to use the Popsicle moulds I bought at the end of May and start making healthier popsicles myself.

Yield/Serving: 8
Prep Time: 10 min
Cook Time: 24 hours in the freezer to set
Difficulty level is: Easy

Ingredients
• 12 oz raspberries
• 4 tbsp sugar
• 100g IOGO Mango Pineapple yogurt

Assembly
1. Toss raspberries and sugar into a blender and blend until smooth.
2. Place a portion of the raspberry puree into the bottom of the molds, then add the yoghurt and then finally top off with more raspberries.
3. Place the sticks in and freeze for 24 hours.
4. Once frozen run a little cold water over the mould to dislodged the pop.

Tips
• Remember to add more sugar than how it tastes not frozen. When it freezes the sweetness lessens.
• Leave a little space at the top for expansion.

Please Enjoy

My thoughts
Yeah!! Cheap homemade ice pops and made with yogurt; which I cannot eat unless it’s apparently in a smoothie and masked with fruit or in a ice pop. It was a little tart so I would add more sugar to ensure sweetness when it is frozen. I adjusted the recipe to 4 tbsp instead of the 2 tbsp I used. I couldn’t wait and snuck an ice pop at the 20 hour mark and it was frozen already. It just depends on what setting your fridge is at.

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