_Happy Monday Loves! Today is Reveal Day for the Secret Recipe Club and I have been looking forward to posting today. My assigned blog for the month of April was Heidis Verden. My first browse of the site had me feeling 70% so excited I could explode, but also 30% scared. For those who may not know, Heidi's blog is written in Danish and seeing the recipes written in language I am not familiar with seemingly triggered flashbacks of my former "hazard in the kitchen" self. Back then, general recipe language was foreign enough to result in my own address coming up on the fire scanner every time I attempted to cook something on the stove top or the oven. Literally. Even worse is the fact that I was only allowed to use the microwave or toaster when home alone well into my late teens/early twenties. Visions of kitchen fires danced in my head as I frantically searched for google translate, as mentioned in this section. However, it wasn't until my inner critic softly uttered every plausible kitchen horror that could potentially unfold that the root of my turmoil revealed itself, as there's no scenario more devastating than me butchering one of Heidi's recipes, then revealing the details to an open audience. Mmmmmmmm ...
Chickpea Mash with Avocado, Garlic, Asparagus, etc..Adapted from Heidis Verden1 can low sodium chickpeas,drained, rinsed well, and mashed with fork. 1 small ripe avocado 1/2 small handful of finely chopped parsley 1 Tbs of vegan mayo of choice 1 Tbs vegan sour cream 7 leaves finely chopped wild garlic, optional 3 green asparagus into small pieces 7 good cherry tomatoes, quartered 1/2 red pepper, roasted & chopped small 1/8 teaspoon chipotle powder 1/2 teaspoon red chili flakes 1 teaspoons lemon juice Fresh ground salt & pepper, to taste Tofu Feta for garnish, optionalDrain chickpeas and rinse well before mashing with fork. Add remaining ingredients to the chickpea mash and mix well with a fork. Season to taste with salt and pepper and let mash stand in fridge at least one hour before serving. Suggested Means of Devouring: Serve on a killer batch of homemade mini bagels (I made gluten free ones) and garnish with vegan feta, tomato and lemon if desired.
Props to Heidi for the new recipe and awesome blog overall
&
a special thank you to all of the fabulous SRC members for the hard work, dedication and the fun!
Live Delicious!
xo
_Yippieeeeeee, I'm back!!!! The hustle and bustle of every day life once again kept me away for far too long but things have seemingly simmered down (for now) and I'm super excited to be posting today as not only am I back but so it the Secret Recipe Club (woot woot!) and today is reveal day!! My assigned blog for February was The Ginger Snap Girl, which I must say is chock full of amazing-ness! It took every ounce of strength not to lick the screen while I browsed her recipes - Chocolate Chip Pretzel Bars, Banana Cake with Nutella Frosting, Spring Time Pasta, Balsamic Marinated Flank Steak..... Oh, oh - and the pictures - the pictures are epic!!!! As I browsed Gloria's blog, I was especially loving the diversity of the recipes as I have been finding myself in a bit of a food rut. I've been eating mostly raw fruit salads, simple crock pot soups,and basic roasted or broth sauteed veggies which is fine by me but said delicious simplicity doesn't exactly translate into hot and exciting blog material. I needed something new, something different... and the second I saw it I knew I had found "the one", the most perfect recipe that had everything I was looking for: Grilled Mahi Mahi with Mango Avocado Salsa. Mahi Mahi is probably the only fish I would say that I love and although I only eat it once or twice a year max (yes, I know, I'm a bad "vegan"....), I thoroughly enjoy it on those few occasions. Along with this, I have never made Mahi Mahi so the prospect of making something totally new was an added bonus! I quickly called Darin, who just recently discovered this yummy fish (I know, I know!), and set a date to convene for dinner. For the fish, I followed the recipe as is but due to the frigid temps of New York Winter, I did my grilling on Cuisinart 5 in 1 Griddler . For the salsa, however, I ran into some difficulty as my mangos and avocado weren't as ripe as they should have been (not only did I buy both way in advance but I tried every ripening technique in the book but to no avail), thus making it easier for me to chop instead of dice. and I skipped the zest. Grilled Mahi Mahi from The Ginger Snap Girl Mahi Mahi filets Olive oil Sea Salt Fresh Ground Pepper Drizzle fish generously with olive on both sides. Season with sea salt and freshly ground pepper to taste. Grill on medium high heat with lid closed until fillet looks opaque on the sides (about 5 minutes depending on thickness). Note: If using an actual grill, flip fillet and cook for additional 3 minutes with lid closed until fish just feels firm. If you don't have a grill you could use a grill pan or simply pan sear the fish. Mango and Avocado Salad adapted from The Ginger Snap Girl 2 large mangoes, peeled, pitted and chopped 1 medium avocado, peeled, pitted and chopped 1/2 jalapeno pepper, seeded and finely minced 1/3 cup red onion, chopped 2 Tbs fresh lime juice 1/4 cup fresh orange juice 1/4 cup finely chopped fresh cilantro 1/2 Tbs olive oil Salt and pepper to taste Combine all ingredients except avocado in a medium bowl and stir. Gently toss in avocado so the juices fully coat the avocado pieces (to prevent browning).
In a word: DELICIOUS! I will definiately be making this again (and may very well start eating Mahi Mahi more than twice a year as cooking fish was a lot easier than I anticipated in that I was able to tell when it was done. We paired the dish with a salad (pictured above) which consisted of both raw and lightly steamed vegetables. I later made Darin Banana Fosters (for one.... pictured below....) and I will post the recipe for that later in the week.
_ Big thanks to Gloria & her amazing recipes, which have helped me out of my food rut, as well as all the members of the Secret Recipe Club :-) I truly appreciate each and every one of you!
Positive vibes to all for a fantastic week ahead
Live Delicious
xo
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