Somehow my husband convinced me to buy a case of mangoes. He’s been eating them everyday, and there are lots left. Like a ridiculous amount of mangoes. I’m worried he’ll turn orange. So I’m going to use them up sneakily.
Black Bean, Mango and Corn Salad
1 mango, peeled and cubed
1 cucumber, diced
1/2 red onion, finely diced
2 red peppers, diced
1 orange pepper, diced
1/3 cup diced jicama
1.5 cups of cooked black beans (or 1 can, rinsed and drained)
1 cup corn
1 cup chopped cilantro
1/4 cup chopped mint (optional)
Juice and zest from 1 lime
1/4 cup olive oil
1/2 teaspoon hot sauce
2 tablespoons apple cider vinegar
Place salad ingredients into a large, colorful bowl. Whisk dressing in a small bowl and pour over salad. Refrigerate for a few hours to allow the flavors to work their magic.
Make double the dressing and mix everything with a few cups of brown rice for a quick, healthy dinner.
It’s been one of those weeks. And it’s only Wednesday. Children are oblivious to the tribulations of adults and when they want dinner they want it now. Well, here you go kids.
Eggs in Hell
I’ve slightly adapted the original recipe by M.F.K. Fisher. It is scrumptious over quinoa. Not to mention fool-proof, as I’ve several times forgotten about the pan entirely and the eggs were still delicious because the eggs and thin layer of sauce got crispy on the bottom.
3 tablespoons olive oil
1 clove garlic minced
1 onion minced
2 cups of Italian-style tomato sauce
1 teaspoon each of chopped basil and parsley
Fresh cracked pepper
Heat oil in a saucepan that has a tight cover
Add the garlic and onion and cook until golden
Add the tomato sauce and herbs
Cook about 10 minutes, stirring often
Into this sauce break the eggs. Spoon the sauce over them, cover and cook until the eggs are done, about fifteen minutes.
When done put the eggs on slices of dry toast and cover with sauce or spoon over cooked quinoa.
Optional: sprinkle with Parmesan cheese