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Mango & Ginger Curry Beef Roast

28 Aug

This recipe reminded me that I don’t use my slow cooker nearly enough.  The ginger combined with the curry flavor and the sweet mango are absolute comfort food, but with a twist!

Mango-Ginger-Curry-Beef-Roast


Mango & Ginger Curry Beef Roast (inspired by Just Making Noise)

  • 2 lb. chuck roast
  • 1 ripe mango, cubed +  1 ripe mango, cubed
  • 3 cloves garlic, pressed or minced
  • 1-1/2 T. apple cider vinegar
  • 1/4 c. coconut oil, melted
  • 1/2 T. sea salt, 1 t. fresh ground pepper
  • 1 onion, chopped
  • 2 T. grated ginger
  • 2 potatoes, chopped (I used sweet potato, but I would recommend a sturdier potato for this recipe!)
  • 2 T. curry paste of your choice

Combine all of the above ingredients in a Ziplock bag or a container with a lid.  Make sure the beef is completely coated on both sides with the marinade and place somewhere cool for at least 12 hours.  Place the beef in the bottom of your slow cooker.  Place the chopped onions, ginger, and potatoes on top of the beef.  Add the curry paste (I of course used Patak’s curry paste), some salt and some more pepper to the onion mixture, then combine just the vegetables on top.  Cook on low for 6-7 hours, then add in the other cubed mango and place your slow cooker to the warm setting for 1 more hour.

I ate this dish by itself, but it would be FABULOUS with some coconut rice!

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Pineapple Glazed Chicken with Pineapple-Mango Salsa

23 Apr

One of the biggest challenges for me (and about a billion other people) during race training is nutrition.  As soon as my metabolism spikes, I want to eat ALL OF THE THINGS.  So, for someone like me who has no self-control whatsoever, preparation is really critical.  Lately, I’ve been making a more significant effort to make healthy, whole dinners.  This pineapple-glazed chicken breast with a seriously addictive pineapple-mango salsa is so, so good.

Pineapple-Chicken-Mango-Pineapple-Salsa


Pineapple Glazed Chicken with Pineapple-Mango Salsa

Ingredients:

  • 1/4 c. pineapple juice
  • 2 T. packed brown sugar
  • 1 T. yellow mustard
  • 3-4 boneless, skinless chicken breasts
  • 1 whole pineapple, peeled and diced
  • 1 whole mango, diced
  • 1/2 whole red onion, diced
  • 1 whole jalapeno, seeded and diced
  • lime juice, salt, sugar (all to taste)

Preheat the oven to 400*F.  Combine the pineapple juice, brown sugar, and yellow mustard, then bring to a boil in a small saucepan.  You are going to constantly stir the mixture so that the sugar dissolves and the sauce thickens (for me it took about 3 minutes).  Once you remove it from the heat and it starts to cool, it will thicken even more.  Brush it onto the chicken and bake for 15 minutes, uncovered.  After 15 minutes, brush them again and put them back in the oven until they are gorgeous and golden brown*.  While the chicken is cooking, prepare the salsa by combining all of the fruit and onion.  To finish, squeeze a few tablespoons of lime juice (1 medium lime) over the mixture and salt/sugar to taste.  Garnish with cilantro if you’ve got it…but that’s it!  So yummy, fruity, fresh, and simple.  We ate it with this coconut rice.

*Disclaimer/Suggestion:  I baked my chicken because we are sans grill, but this would be AWESOME if you grilled it!


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