Spicy Mango and Rice Bowl

I just spent 30 minutes going back and forth on which post to put out today.  The indecisiveness thing is paralyzing.

But really it's a good situation for all of us.  It means that I have so many delicious recipes to share with you that picking just one is almost beyond my capabilities.

Luckily, I looked at the clock and realized I was wasting precious time and decided to just go for this one.  Why not right?



We've talked about my love for food "bowls" on multiple occasions.

Food bowls are:

1. unbelievably simple
2. the perfect vehicle for testing out new flavor combinations
3. quite healthy
4. capable of being edible in less than 15 minutes
5. adaptable to any mood

I could obviously give far more than five reasons...but people get bored at six.  Or start thinking your crazy.  And I don't need either of those.

This dish isn't too far off from my typical go-to bowl.  But there are three ingredients that absolutely seal the deal: mango, kimchi, and sriracha.  These must not be left out.  I repeat.  Must NOT be left out.  I know I said bowls are adaptable, but in this situation I need you to include those things.  At least the first time.  And then if you hate it well...you're crazy.  But you can leave them out the next time.

So go.  Go make yourself a big bowl of deliciousness.



Adapted from Betacyanin

Makes: 1 serving
Prep Time: 15 minutes
Cook Time:  None!
Total Time: 15 minutes

{Printable Recipe}

Ingredients:
1/2 cup cooked rice
1/2 mango, diced
1/2 avocado, diced
handful pea shoots
1/4 cup broccoli, roughly chopped
2 tablespoons kimchi
2 tablespoons green onion, thinly sliced
juice of 1/2 lime
soy sauce and sriracha to taste (optional)

Directions:
Heat rice if desired and put on a plate or bowl.  Top with mango, avocado, pea shoots, broccoli, kimchi, and green onions.  Squeeze the lime juice all over and season with soy and sriracha if desired.

Meal Plan Monday

Happy Monday everyone!

It's a pretty exciting week here at Scarborough Food Fair.

Mostly because I have some super delicious recipes to share with you.

But also because...I'm graduating college this weekend!  I've been done with class for a few weeks now, but the whole walking across the stage thing is starting to make it feel real.

And the best part is...I get a nice long weekend with my wonderful parents!  Which will be filled with too much food, too much wine, and many games of cards to be sure.

Hope everyone has an equally great week!

monday

Last week's Meal Plan Monday included a recipe for a Spicy Mango and Veggie Bowl...and it was to die for.  So I'm going for another one this week.  I mean you can't go wrong with bowls of wonderfulness anyway right?  Keep your eye out for the spicy mango bowl...it'll be on the blog really soon!

Red Curry & Miso Roasted Veggie Bowl

from - Love and Lemons

tuesday

I currently have leftover pizza dough in my refrigerator that is just screaming to be used.  Minus the prosciutto this pizza will be perfect (even though it would obviously be delicious with prosciutto).  Also...I have a mild obsession with runny eggs on food.  Which is why you see it on my MPM's all the time.  It's possibly one of my favorite additions to a meal.

Spring Pizza

from - Zen Can Cook

wednesday

This past March I visited my parents in Florida and as usual we indulged on food for a solid week.  One of my favorite places was Sea Salt (if you're ever in Naples I highly recommend it) located in downtown Naples.  When we arrived everyone in the restaurant seemed to have ordered the same thing...a Lobster Reuben.  Naturally, two out of the four at our table had to try it...and it was mind blowing.  It's been on my to-do list ever since.  I tried to make it yesterday but the fish market was fresh out of lobster.  You better believe the recipe will be gracing your swooning eyeballs soon.

Lobster Reuben

picture from - Complex

thursday

As I mentioned earlier my parents will be arriving on Thursday afternoon.  And like any good planner, I'll be having a light lunch to prepare myself for the mass amounts of food we will be consuming for the next week.  The whole beurre blanc shrimp isn't exactly the lightest thing in the world...but uh...it's still salad.

Creamy Beurre Blanc Shrimp Salad

from - Food Republic

friday

Considering the list of restaurants I want to visit while the parents are in town...I may not get to these this week.  But I wouldn't want to leave one out.  Because I like options.  And quinoa.

Crispy Quinoa Sliders

from - How Sweet It Is

a project for the week

Okay come on.  Why haven't I made sushi?  It's ridiculous and I need to make it happen.  Therefore this is my project for the week.  Who wants to join me?

Dragon Roll Sushi

from - Use Real Butter

because I'm graduating college this week...and probably deserve a drink...or eight.

Wasabi Bloody Mary

from - A Beautiful Mess

Rhubarb-Hibiscus Mojito

from - Katie at the Kitchen Door

The Extra Mile - Roasted Fruit and Rye

from - Reclaiming Provincial

The White Ginger

from - The Boys Club

Pimm's Jelly

from - Spicy Ice Cream

Spring Asparagus Soup with a Poached Egg

As I mentioned on Monday, I'm absolutely swooning over all of the springtime produce that is at my fingertips.

Fiddlehead ferns, radishes, kale, artichokes, strawberries, rhubarb...and of course asparagus.

I would say spring produce is my favorite...but then I start thinking about fresh tomatoes, corn, peaches, berries...But I can have two favorites right?



Before I tell you about this soup I have to admit something.  As a kid I despised Cream of Asparagus soup.  As well as any other kind of "Cream of ...." soup.  Which seems pretty normal for a kid, but the hatred stuck around until a few years ago.

But now it's a whole different story.  Granted, I'm not telling you I love Campbell's Cream of Mushroom soup these days.  However, a nice creamy soup?  Yeah, okay.  They are pretty darn delicious.

And do you know what's even better than a nice creamy soup?  A nice creamy soup that isn't made creamy with cups upon cups of heavy cream.  Not that cups upon cups of heavy cream isn't delicious but it isn't exactly the healthiest.  Hello greek yogurt.  Creamy soup without the guilt.  You're excited already aren't you?

But we haven't gotten to the best part.  The poached egg on top is the star of this soup.  I mean come on.  When does an egg with a runny yolk not make something better?  Answer = never.

Add a bit of cracked pepper and you have an impressive springtime gem on your hands.



Makes: 2 main servings or 4 appetizer servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

{Printable Recipe}

Ingredients:
1 bunch asparagus, trimmed and cut into 1 inch pieces with the tips reserved
1 medium onion, diced
1 large leek, trimmed and sliced into 1/2 inch pieces
1 clove garlic, minced
2 tablespoons olive oil
3 cups vegetable broth
small bunch fresh tarragon, chopped
1/4 cup plain greek yogurt
juice of 1/2 lemon
salt and pepper to taste
1 egg per serving
1-2 teaspoons vinegar

Directions:

1. In a large stockpot, heat 2 tablespoons olive oil over medium heat.  Add the onion, leek, and garlic.  Saute 5-8 minutes until veggies are translucent.  Add asparagus (not the tips!) and saute for another 5-8 minutes.  Add vegetable broth and tarragon and bring to a boil.  Reduce heat, cover, and simmer for 20 minutes.
2. While soup is simmering bring a small pot of salted water to a boil.  Blanch asparagus tips for 2-3 minutes and then run under ice cold water to stop further cooking.  Set aside.
3. After the soup has simmered for 20 minutes or so, puree soup using an immersion blender or regular blender until smooth.
4. Return to pot and add yogurt, lemon juice, and salt and pepper to taste.
5. In another small pot bring water to almost boiling and add 1-2 teaspoons vinegar.  Working one by one crack eggs into a small bowl and drop into the side of the pot using a spoon to nudge the egg whites closer to the yolk.  Turn off the heat, cover, and let sit for 4 minutes or until egg whites are cooked.  Remove egg from water with a slotted spoon.  Repeat for each serving.
6. To serve spoon soup into a bowl, place poached egg on top along with asparagus tips.  Add freshly cracked black pepper if desired.