make ahead meals

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Tabbouleh

June 10, 2013 in Raw, Recipes, Salad, Summer, Vegan, Vegetables, Vegetarian | 1 comment

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Tabbouleh has been one of my favorite salads since I was a child. It is fresh, vibrant, and savory. Tabbouleh is a traditional Middle Eastern specialty that consists of parsley, tomatoes, onions, couscous, and garlic. All the ingredients are finely chopped and combined. They taste best the next day or even a few days later. It takes a while for the parsley to wilt and really take on the flavors of lemon, garlic, and onion.

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Most of the time, I see other people making tabbouleh as a grain salad with just a little of the veggies. The kind that I grew up with has very little grain in it and is mostly parsley. I like to use both flat parsley and curly. I like the contrast in texture.

Simple Clean and Homemade I Tabbouleh

This is a great summer salad because all of the ingredients are available at the farmer’s market. Plus, it is cool and refreshing to go along rich, grilled main dishes. It is light and zesty. Perfect for your next barbecue or for your father’s day cookout.

Tabbouleh

by Jessica

Prep Time: 20 minutes

Keywords: raw appetizer salad side summer

Ingredients (6-8 servings)

  • juice 2 lemons
  • 2 cloves garlic, minced
  • 1 bunch flat parsley, chopped
  • 1 bunch curly parsley, chopped
  • 3 plum tomatoes, chopped
  • 1/2 cup prepared couscous
  • salt to taste

Instructions

Combine all ingredients in a bowl. Allow to sit in the refrigerator overnight. Serve cold.

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Bolognese Sauce With Bucatini

June 4, 2013 in Entrees, Recipes | No comments

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There was a week a while back where it seemed like every time I turned on the t.v. someone was making or eating bolognese sauce. I had never really thought about making it before. Meat based sauces were never something we ate growing up. We always ate marinara sauce. In fact, when I think about meat sauce, I think about the disgusting school lunch concoction from my childhood.

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After seeing about 20 different variations of bolognese, I decided I should give it a try myself. I took what I learned and developed this recipe. Swoon with the first bite. I never thought I would like meat sauce, but this is so much more. It is hearty and meaty, and savory. It is actually a little adicting.

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I served it with bucatini. That’s the pasta that looks like spaghetti except it has a hole going down the center. There was once an Italian restaurant that used it as a straw. This pasta is perfect for the sauce because it gets absorbed into the center and goes in the nooks and crannies. Al dente bucatini really stands up to this hearty, rich sauce.

Simple Clean and Homemade I Bolgonese

I know that this does not seem like a summer dish, but it does not require the stove. Plus, when you see what I have in store for you tomorrow, you will see how much fun and how tasty this could be in the summer.

Bolognese Sauce

by Jessica

Prep Time: 20 minutes

Cook Time: 3 hours

Keywords: simmer entree

Ingredients (6-10 servings)

  • Olive Oil
  • 1/4 pound pancetta, diced
  • 2/3 pound ground beef
  • 2/3 pound ground pork
  • 2/3 pound ground veal
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 1/2 onion, diced
  • .06 pounds dried chanterelle mushrooms, soaked in water for an hour
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 small can tomato paste
  • 1 28 ounce can whole San Marzano tomatoes
  • 2 cups water
  • salt to taste
  • handful parmesan cheese
  • 15-20 leaves basil, chopped

Instructions

In a large Dutch oven, heat over medium heat. When hot, add olive oil and pancetta. Cook until crispy. Remove from the pan and drain on a paper towel. Set aside.

Place the meat in the pan. Allow to sear on one side before stirring. The meat should cook slowly over about 30-40 minutes. Adjust the heat as necessary. The meat should get slightly browned. Salt to taste

Add more oil to the pan if needed. Add the celery, carrots, garlic, reconstituted mushrooms, and onion. Cook an additional 20-30 minutes or until the vegetables are cooked thoroughly.

Deglaze the pan with red wine. When the red wine has mostly cooked out of the sauce, add the tomato paste and cook for about 1 minute. Add the tomatoes and break them up with a spoon. Add about 2 cups of water.

Allow to simmer on the stove for an additional 1-2 hours. Add parmesan cheese and basil just before serving. Adjust salt to taste.

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Meatloaf Balls with Mushroom Gravy

May 22, 2013 in Entrees, Recipes | 4 comments

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A few months ago, a friend from work had a baby shower for her son and daughter in law. It was so exciting getting ready for it and discussing all the details. She decided to have a mashed potato bar. So, we spent a lot of time discussing topping options. I suggested meatloaf meatballs. I had to try it almost immediately.

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This is my version of the meatloaf meatballs. I made them a few months ago and froze them in a zip top bag. It ended up being several meals for us of the course of a few months. Each time, I made mushroom gravy and then simmered the meatloaf meatballs in the gravy. I served them over mashed potatoes.

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The thing I like the most about this is that it is freezable and already in individual serving sizes. That makes it perfect for a quick dinner or a party. If you want to try a mashed potato bar, I highly recommend it. It was a genius idea.

Meatloaf Meatballs

by Jessica

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Keywords: bake entree appetizer

 

Ingredients (2-3 dozen meatballs)

    For the Meatloaf

    • 2 pounds ground meat (I use beef)
    • 1/2 onion diced
    • 2 eggs
    • 1/2 cup milk
    • 1 tablespoon parsley flakes
    • salt
    • pepper

    For the Gravy

    • 10-12 crimini mushrooms
    • 2 tablespoons olive oil
    • 2 tablespoons flour
    • 1 tablespoon beef better than bouillon
    • pepper to taste

    Instructions

    For the Meatloaf

    Combine all meatloaf ingredients in a large bowl. Roll into meatball shapes and place on an ungreased baking sheet. Bake for 30-40 minutes at 400 or until cooked through. Allow to cool. Serve or freeze in a zip top bag.

    For the Gravy

    In a medium skillet, cook the mushrooms until browned. Salt to taste. Add remaining oil and flour. Whisk in cups water. Add the beef bouillon and cook until thickened. Add the meatloaf and serve.

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    City Chicken

    May 15, 2013 in Grandma's Recipes, Pittsburgh, Recipes | No comments

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    Today I am sharing with you one of my childhood favorites. From what I understand, this is a regional dish to the western Pennsylvania and eastern Ohio area. It originated during the depression era when chicken was very costly. In order to enjoy “fried” chicken, people created chicken-like dishes.

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    Some places use veal, others use pork and veal, while I use pork only. City chicken involves taking boneless pork and putting it on small wood skewers. Then, it is breaded and pan fried before baking. It mimics fried chicken and is a delicious dish. If you ask your butcher, they will cut the meat and skewer it for you.

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    City chicken can be made in advance and baked later. It is great for having people over for dinner because it can be made ahead and then baked before your guests arrival. It is a fun retro dish.

    City Chicken

    by Jessica

    Prep Time: 30 minutes

    Cook Time: 45 minutes- 1 hour

    Keywords: fry bake entree

    Ingredients (6 servings)

    • 6 City Chicken
    • 1/2 cup flour
    • salt to taste
    • pepper to taste
    • 6 eggs
    • 1/2 cup milk
    • 3 cups seasoned bread crumbs
    • olive oil
    • 1 stick butter
    • 1 onion
    • fresh thyme

    Instructions

    Heat the oven to 400 degrees.

    Make a dredging station. In one container, combine the four, salt, and pepper. Taste the mixture to make sure it tastes salted. In a second container, whisk the egg and milk together. In the last container, put the bread crumbs. Dredge the city chicken in the flour, then the eggs, and finally the bread crumbs. Repeat the eggs and the bread crumbs for a thicker crust. Set aside. Repeat with all city chicken.

    Heat a large skillet over medium high heat. Combine olive oil and butter. Fry the city chicken on each side until browned. Place in a glass baking dish. Top with thyme and onion. Bake for 45-60 minutes or until it reaches an internal temperature of 165 degrees. Cover if it gets too brown.

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    Sausage Pepperoni Rolls and Banana Pepper Rolls

    May 14, 2013 in Recipes | No comments

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    A few months ago, I shared my recipe for pepperoni rolls. After making them for that post, I revitalized the recipe to make them even more scrumptious.

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    This time, I stuffed one with sausage and pepperoni.

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    I stuffed the other with hot banana peppers. While you can stuff it with anything you like, I think the garlic bread like crust I create on the top is what makes it really spectacular. Plus, the vents for steam allow it to rise more.

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    So, why banana peppers? When I was a kid, we went to a restaurant that served roll ups stuffed with banana peppers. They were so good. Salty, cheesy, acidic, and slightly spicy. Dip it in some marinara and it can’t be beat.

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    The particular roll ups were made because Pierre was traveling. Any time we fly, I like to pack food. It allows us to eat something that is homemade and avoid airport food. Plus, there is often not enough time between flights to stop and grab some food. These pack really well. If refrigeration is a problem, go with the banana peppers.

    Sausage Pepperoni Roll Up

    by Jessica

    Prep Time: 1 hour 30 minutes

    Cook Time: 15-20 minutes

    Keywords: bake entree snack

     

    Ingredients (1 large roll)

    • 1 tablespoon sugar
    • 3 cups water (105-115 degrees F)
    • 1 1/2 tablespoons yeast
    • 1 1/2 tablespoons salt
    • 6 1/2 cups all purpose flour
    • cornmeal
    • 4 gallon size zip top bags
    • 1/4 package turkey pepperoni
    • 1 link hot sausage, cooked and broken into small pieces
    • 2 cups shredded cheese or 5 slices provolone
    • 2 teaspoons olive oil
    • 2 teaspoons butter
    • 2 cloves garlic
    • salt
    • parmesan cheese

    Instructions

    In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.

    With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.

    If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks.

    To bake, place a pizza stone in the oven on the middle rack at 500 degrees for an hour. Place a metal baking sheet on the bottom rack.

    40 minutes before baking, turn the dough onto a floured surface and roll out into a large rectangle. Cover with pepperoni, sausage, and cheese. I like to put cheese below and above the pepperoni and sausage. Roll. Cut diagonal slits across the top to allow steam to vent. Allow to rest on a cornmeal dusted surface.

    In a small sauce pan, heat the oil on medium. When warm, add the crushed garlic and butter. Turn off the heat. Brush the top of the roll with the garlic butter. Sprinkle with a small amount of salt and some parmesan cheese.

    Place the roll up on the heated pizza stone. Quickly pour 1 cup of boiling water in the baking sheet and close the oven door. Bake for 15-20 minutes or until lightly browned.

    Eat while warm or freeze for later.

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    Hot Pepper Roll Up

    by Jessica

    Prep Time: 1 hour 30 minutes

    Cook Time: 15-20 minutes

    Keywords: bake appetizer snack entree

     

    Ingredients (1 large roll)

    • 1 tablespoon sugar
    • 3 cups water (105-115 degrees F)
    • 1 1/2 tablespoons yeast
    • 1 1/2 tablespoons salt
    • 6 1/2 cups all purpose flour
    • cornmeal
    • 4 gallon size zip top bags
    • 1 jar hot banana peppers, drained
    • 2 cups shredded cheese or 5 slices provolone
    • 2 teaspoons olive oil
    • 2 teaspoons butter
    • 2 cloves garlic
    • salt
    • parmesan cheese

    Instructions

    In the bowl of a stand mixer, add sugar and warm water. Sprinkle the yeast on top. Allow to sit for 10 minutes or until foamy.

    With the stand mixer on low, add the flour and salt. Mix to combine, about 3-5 minutes. Place the dough in a greased bowl and cover with plastic wrap. Allow to rise for 2 hours in a warm place.

    If using later, break into four dough balls and place in a plastic bag. Store in the refrigerator for up to two weeks.

    To bake, place a pizza stone in the oven on the middle rack at 500 degrees for an hour. Place a metal baking sheet on the bottom rack.

    40 minutes before baking, turn the dough onto a floured surface and roll out into a large rectangle. Cover with banana peppers and cheese. I like to put cheese below and above the peppers. Roll. Cut diagonal slits across the top to allow steam to vent. Allow to rest on a cornmeal dusted surface.

    In a small sauce pan, heat the oil on medium. When warm, add the crushed garlic and butter. Turn off the heat. Brush the top of the roll with the garlic butter. Sprinkle with a small amount of salt and some parmesan cheese.

    Place the roll up on the heated pizza stone. Quickly pour 1 cup of boiling water in the baking sheet and close the oven door. Bake for 15-20 minutes or until lightly browned.

    Eat while warm or freeze for later.

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    Roasted Vindaloo Vegetables

    May 13, 2013 in fresh, Recipes, Vegan, Vegetables, Vegetarian | No comments

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    Sunday is a big day in our house. It is the day that I do most of my meal prep work for the rest of the week. I make any salads or soups that we will be eating. This weekend, I made a giant chopped veggie salad, pasta fagoli soup, Greek salad dressing, and some cupcakes for an upcoming party. If I don’t prep for the week I will fall back on one of my favorites, goldfish crackers.

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    While I love goldfish crackers, they are not exactly the basis of a healthy diet. So, I make an effort to pack a lunch for work that is packed with veggies. I like to roast them or grill them, but I get bored. So, I make something like this.

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    I chop tons of veggies and load them with some sort of seasoning (Vindaloo in this case) and roast. Then, I can easily pack lunches, avoiding the goldfish cracker lunch. This is one of those Sunday prep activities that makes eating vegetables a little easier.

    Roasted VIndaloo Vegetables

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 30-40 minutes

    Keywords: roast entree side

    Ingredients (4-8 servings)

    • 1 onion, sliced pole to pole
    • 1 yellow pepper, sliced
    • 1 red pepper, sliced
    • 1 orange pepper, sliced
    • 1/2 pound mushrooms, quartered
    • 1 pound green beans
    • 2 jalapenos, sliced
    • 1/4 cup extra virgin olive oil
    • 1/4 cup Penzy’s vindaloo spice
    • 1-2 pounds chicken, cut into bite-sized pieces (optional)
    • salt to taste

    Instructions

    Heat the oven to 450.

    Place all ingredients in a large bowl and combine. Spread out onto a large baking sheet. Roast for 30-40 minutes. Remove from the oven and allow to cool. Serve with rice, jedra, or Greek yogurt.

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    Minestrone Soup

    February 28, 2013 in Recipes, Vegetables | No comments

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    I really, really love soup. I may even hoard it a little wee bit in our extra freezer. My favorite soups are usually the ones that are packed with vegetables. I like to get in a few servings in one comforting bowl.

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    I had never tasted minestrone soup until a few years ago when we were out to dinner. It was the soup of the day at a restaurant. I ordered it only because I was so cold. It was love at first taste. I realized very quickly that this soup is just a vegetable soup with Italian-style seasonings. I like to use marina sauce in the base to give it a rich flavor. The most important part of this recipe however, is the cheese that I stir in to the broth at the end of cooking. It gives the broth a rich, salty complexity.

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    This soup can easily be made vegetarian by using vegetable stock. It can be gluten free if you just leave out the pasta (I like it better that way). This soup freezes well and makes an excellent work lunch.

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    Minestrone Soup

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 2 hours

    Ingredients (8-12 servings)

    • 1 tbsp olive oil
    • 1 onion, diced
    • 2-3 carrots diced
    • orange pepper, diced
    • yellow pepper, diced
    • 1/2 pound mushrooms, chopped
    • 1 Idaho potato, chopped
    • 1 sweet potato, chopped
    • 16 oz marinara sauce
    • 4 cups vegetable or chicen stock
    • 12 ounces green beans
    • 1/2 bag veggies for soup
    • 1 can cannellini beans, drained and rinsed
    • salt to taste
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon red chili flakes
    • parmesan cheese rind
    • 2 handfuls parmesan cheese

    Instructions

    In a medium stockpot, cook onion over medium until tender in olive oil. Add carrot and cook until tender. Add peppers and mushrooms, cooking until softened.

    Add potatoes, green beans, marinara, paprika, chili flakes, and stock. Cook until heated then add veggies for soup.

    Allow to simmer with the parmesan rind until all veggies are cooked through.

    Add parmesan stirring constantly when combining and beans and cook an additional 10- 20 minutes.

    Stir in pre cooked pasta like ditalini before serving.

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    Shrimp with Red Curry Coconut Rice

    February 26, 2013 in Entrees | 3 comments

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    Each week, I make a valiant effort to eat enough vegetables. I fill our grocery cart with fresh fruits and vegetables, herbs, whole grains, and beans. We always have tons of ingredients with very little prepared food after a trip to the grocery store. As we stand in line, I look longingly at the carts filled with the delicious foods that I never buy. I don’t buy them because I know what is in those foods, but still, snacks are yummy.

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    In order to have pre made food at our house, I often find a way to have lots of those vegetables ready to eat. That means roasting. I fill two large baking sheets with vegetables and bake at 450 for about 20 minutes until they sizzle and are tender. Then, I coat them in salt and perhaps some herbs or seasonings and store in a big container for use during the week. Roasted vegetables make a quick meal or snack and are much healthier than all those things I ogle in other carts.

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    The other thing that I like to do is cook some brown rice in the rice cooker. For Christmas, we got this rice cooker. It is probably the most used appliance right now. I like to flavor my rice. For this recipe, I add coconut milk and red curry to the rice in lieu of some of the water. At the end, I add chopped cilantro, red chili oil, a tiny bit of soy sauce, and some coconut extract to amp up the coconut flavor.

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    Then, I pile roasted shrimp, roasted vegetables, chopped cilantro, peanuts, and avocado for the most delicious, healthy meal. It is a great weeknight meal, especially if you have some roasted veggies and shrimp in the fridge.

    Red Curry Coconut Rice with Roasted Shrimp and Vegetables

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 1 hour 40 minutes

    Keywords: roast

    Ingredients (2-4 servings)

      For the Rice

      • 2 Servings Rice
      • 1/2 can coconut milk
      • 1/4 cup red curry paste
      • 1 teaspoon soy sauce
      • 1 tablespoon chopped cilantro
      • 1/2 teaspoon red chili oil
      • drop coconut extract

      For the Shrimp

      • 1/2 pound raw shrimp
      • 2 teaspoons olive oil
      • pinch salt

      For the Roasted Veggies

      • peppers, sliced
      • onion, sliced
      • mushrooms, sliced
      • carrots, sliced
      • green beans

      For the Bowl

      • Shrimp
      • Rice
      • Veggies
      • pineapple
      • chopped cilantro
      • peanuts
      • avocado, sliced

      Instructions

      For the Rice

      Add rice, coconut milk, and red curry to the rice cooker. Add remaining amount of water for the rice you are cooking (according to cooker directions).

      When cooked, add oil, coconut extract, soy sauce, and cilantro. Stir t combine.

      For the Shrimp

      Coat shrimp in oil and salt. Bake at 450 for 3-6 minutes until pink.

      For the Roasted Vegetables

      Cut vegetables into bite-sized pieces. Coat with oil and place on a baking sheet. Roast at 450 for 20-30 minutes or until they reach desired tenderness. Salt to taste.

      For the Bowl

      Place all ingredients in a bowl with your favorite toppings and amounts.

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      Posole

      February 25, 2013 in Entrees, Recipes | No comments

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      Did you know that I am obsessed with carnitas? I really am. We eat it all the time. Like twice a month. Plus, I freeze the extras and take it for lunch. A lot. I tend to be completely obsessed with things and then never want it again. In order to avoid my my overdose on carnitas, we try not to make it as often as I want it, which is every day. I decided that we should find a recipe that uses the basics of carnitas but tastes total different. Then I remember Posole.

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      Posole is a dish that is fit for special occasions. It is hearty, and fresh, with so much flavor. The meat is very tender, the peppers give it a slight spiciness (if you prefer less spice, add mild peppers). While the dish is excellent on its own, the toppings really make it.

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      You can add any toppings you like.

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      In the picture above, I forgot to add the cabbage. The cabbage really adds a crunchy freshness to the dish. At first we were a little reluctant to add it, but it makes a huge difference in texture. The other topping we were a little leery of was the radish. Again, it compliments all of the flavors in the dish.

      Posole

      by Jessica

      Prep Time: 30 minutes

      Cook Time: 3-5 hours

      Keywords: bake soup/stew

      Ingredients (6-8 servings)

      • olive oil
      • salt
      • pepper
      • 3 pounds pork shoulder, cut into bite-sized pieces
      • 1 light-colored beer (Yuengling,Dos Equis, Corona, etc.)
      • 2 bay leaves
      • 4 cloves garlic, sliced
      • 1/2 teaspoon ground cumin
      • 1 teaspoon chipotle
      • 1 teaspoon adobo
      • 1/2 teaspoon smoked paprika
      • water
      • 29 ounce can hominy, rinsed and drained
      • 29 ounce can fire roasted, diced tomatoes
      • 3 poblano peppers
      • 4 Anaheim peppers
      • 3 jalapeño peppers
      • 2 cups pork stock
      • 1 onion, diced
      • cabbage, thinly sliced
      • avocado, diced
      • sour cream or greek yogurt
      • chopped cilantro
      • radishes, sliced
      • jalapeño, thinly sliced
      • onion, diced
      • Monterey Jack cheese, shredded

      Instructions

      Heat the oven to 350 degrees.

      Heat a 6 quart Dutch Oven over medium-high heat. Salt and pepper the pork. Add oil to the pan and sear the pork on all sides. You may have to do this in 2-3 batches. Set the pork aside.

      Deglaze the pan with the beer. Make sure to use a spoon to scrape all the browned bits off of the bottom of the pan. Add garlic, bay leaves, cumin, chipotle, adobo, and smoked paprika. Add the pork to the pan and fill the pan 3/4 up the pork. Place in the oven, uncovered, until most of the liquid has disappeared (about 2-3 hours).

      Char the peppers on all sides on the grill or under the broiler. Place in a plastic bag or container for 20-30 minutes. Peel the translucent skin from the outside and dice the peppers.

      Remove the pork from the oven. Heat the oven to 300 degrees. Add the hominy, tomatoes, peppers, pork stock, and onion. Place a lid on the pan and return to the oven. Cook for an additional hour or longer if desired.

      Remove from the oven. Salt and pepper to taste. Serve with cabbage, avocado, sour cream, cilantro, jalapeño, onion, and cheese on top.

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      Coconut Cake with Mango Sauce

      February 21, 2013 in Dessert | 4 comments

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      I am so excited to share this with all of you. This is one of theses recipes that while you are eating it, you can’t believe that you made it. It is that good. Over the weekend, we were talking about recipes that we cannot figure out how to recreate. I mentioned that my elusive recipe is the coconut cake with mango ice cream from Spice Island Tea House in Oakland. The cake there is the size of a brownie, but golden colored and very coconut. Then, they serve it warm with mango or coconut ice cream from Dave and Andy’s .

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      After developing my recipe for coconut cake, which is not the thickness or texture of regular coconut cake and does not need icing, I needed to develop the mango part of the dish. I really did not feel like making mango ice cream and the grocery store did not sell any. So, I decided to buy coconut ice cream and a fresh mango instead.

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      Instead of using mango ice cream, I made a mango sauce to make the dessert more like a brownie a la mode. Then, I toasted some coconut and made whipped cream, adding some coconut extract to the whipped cream.

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      This dessert is so good. It has a rich, creamy coconut flavor with an acidic mango sauce. It might be one of the best desserts that I have ever had. I hope you enjoy it as much as we did.

      Coconut Cake

      by Jessica

      Prep Time: 10 minutes

      Cook Time: 25-35 minutes

      Ingredients (9-12 servings)

      • 1 stick butter, melted
      • 75 grams coconut milk
      • 1 teaspoon vanilla
      • 1 teaspoon coconut extract
      • 3/4 cup sugar
      • 1/4 teaspoon salt
      • 2 whole eggs
      • 2 egg yolks
      • 1 cup flour
      • 1 cup unsweetened coconut

      Instructions

      Heat oven to 350 degrees.

      Line an 8×8 baker with foil and cooking spray.

      Combine all ingredients in a large bowl. Pour into the baking pan.

      Bake for 25-35 minutes.

      Serve slightly warm. Can be frozen.

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      Mango Ice Cream Topping

      by Jessica

      Prep Time: 5 minutes

      Cook Time: 10 minutes

      Keywords: saute dessert

      Ingredients (3 servings)

      • 1 whole mango, peeled and diced
      • 1/4 cup water
      • 2 tablespoons brown sugar
      • pinch salt
      • 1/2 teaspoon cornstarch

      Instructions

      Toss the mango in cornstarch. Add mango, water, and brown sugar to a medium-sized skillet.

      Heat on medium until thickened and mango is soft. Add soft and serve over ice cream or coconut cake.

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