Mango and Goat Cheese Quesadilla

Are you tired of mangoes yet? Good, me neither. I still have a few more mangoes to use up from the giant box we received last week, so we are all in luck.

Mangoes are a pretty awesome fruit, but as much as I love to source as close to home as possible and support local farms, mangoes certainly are not local. This box of mangoes happened to be from Mexico, but sometimes, they are not even from the same continent. Then again, neither are the bananas I eat, the cinnamon sticks I use, the many forms of coconut I consume, and the numerous types of nuts and chocolate that make their way into my diet nearly every day. My goal is to strive to eat the foods grown and produced in this region when I can, but to also appreciate and celebrate the wonderful, more exotic foods from time to time. They bring joy, flavor, spice, and transport us to faraway places.

Eating locally to me means modifying my diet with the seasons, consuming more of the foods that grow in my region during each season. I buy local strawberries, tomatoes, cucumbers, melons, and peaches and in the summer. Come fall, I buy my apples and pears from the farmers' market because we are lucky here in Pennsylvania to have the prefect climate for those crops. You will rarely find me cooking with butternut squash in the summer just as you will rarely find me serving a tomato and mozzarella salad in the winter. I think it is important to be aware of what is grown in the region in which we live and to source from there when we can so as to minimize our impact on the environment and reduce our ecological footprint. And frankly, certain foods taste better when they are in season. They reach their peak potential in color, flavor, and texture, and who would not want to take advantage of that?

All of this said, we received a box of mangoes as a gift and are more than happy to put these mangoes to work in the kitchen. This quesadilla is a bit of a different take on the traditional cheese-laden tortilla you often find in Mexican restaurants. It is light with the goat cheese and herbs, floral and sweet with the mango, and a little spicy with the bits of jalapeño. The first time I thought of putting fruit in a quesadilla was when I came across Sara's Strawberry and Leek Quesadillas on her blog, Sprouted Kitchen. The combination was unexpected but like everything Sara makes, it worked.

I save a few steps here without sauteeing leeks as I simply toss fresh scallions and basil from our porch pots and a bit of raw jalapeño atop slivers of mango. Sharp cheddar helps glue everything together and lends a saltiness and richness that pairs well with the lighter, more tangy goat cheese. This comes together in a snap. I thought of adding avocado slices or maybe a handful of black beans to the quesadilla, but I wanted to keep things simple. If you try it with either of those additions, however, let me know how you like it.

Mango and Goat Cheese Quesadilla

2 whole wheat tortillas
2 teaspoons coconut or olive oil, divided
1/3 cup fresh soft goat cheese
1/3 cup grated extra-sharp cheddar cheese
1/3 to 1/2 mango, peeled and thinly sliced
1/3 to 1/2 jalapeño pepper, seeds removed and diced (use more or less depending on spice level desired)
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced scallions

Prepare all of your ingredients as the process will go fairly quickly once the tortillas are in the pan. Heat a large skillet or flat-top griddle pan over medium heat. Add the teaspoon oil and swirl to coat. Add one tortilla to the pan. Top with goat cheese (either spread if cheese is the spreadable type or crumble evenly over). Arrange slices of mango on top. Sprinkle evenly with jalapeno pieces, basil, and scallions. Sprinkle cheddar cheese evenly over top, add second tortilla and gently press down to begin to seal top to bottom. Smear top with coconut oil or drizzle with teaspoon of olive oil.

Peak at the underside of the bottom tortilla and when golden, use a large spatula to carefully flip the quesadilla over. Press gently and continue to cook until bottom tortilla begins to brown and the cheddar has melted. Remove quesadilla from heat and allow to rest for 5-10 minutes before cutting to allow cheese to set. Cut into slices and serve. Enjoy! Serves 1-2.

Mango and Coconut Rice Salad

Yotam Ottolenghi does some magical things with food. He celebrates herbs, spices, vegetables, grains and has a way with making dishes almost too beautiful to eat. Almost. That is because after once bite, you are hooked and going in for another spoonful, forkful, what have you. When we were in London a few summers ago, I made it a mission to visit his eponymous cafe and was blown away with everything that I tasted. It exceeded expectations, and I told my boyfriend that it would be okay if he traveled to Paris, Antwerp, and Amsterdam alone while I parked myself at Ottolenghi for the rest of the vacation. We also got a chance to try Nopi, another one of his resturants that we just so happened to stumble upon during one of wanderings, and only had the most complex Shakshuka I had ever tasted. I dream about living steps away from his cafe.

Until then, cooking from his cookbooks will just have to do. I have more recipes in Plenty marked to try at some point than unmarked. And my sister "borrowed" my Plenty More several months ago. She keeps raving about all of the recipes she has made from it, forgetting that one day, she will have to give it back, or just hoping that I will forget that it was mine to begin with. The recipes in Plenty are heavy with vegetables and herbs. He has recipes for all seasons.

Since we have loads of mangoes to eat, I decided to try out Ottolenghi's Mango and Coconut Rice Salad, or at least a close approximation of it. You can find the original recipe in Plenty or here. I made several modifications, but the essence is the same. Two types of rice for texture and flavor, herbs, mango, citrus, coconut, and peanuts. I made the changes based on what I had on hand and my preferences, and we could not be happier with the results. I used brown basmati rice and Lundberg's Black Japonica Rice for its nutty flavor, but if you substitute other rice or grain types, I would be sure to use about 5 cups cooked rice or 5 cups cooked grain in total. This would make a fabulous salad for a make-ahead lunch or an outdoor gathering. It is a real stunner.

Mango and Coconut Rice Salad

2/3 cup brown basmati rice
scant 1 1/3 cup water
pinch of salt
1 cup loosely packed fresh basil, divided
1 cup Black Japonica rice
scant 2 cups water
1 red bell pepper, thinly sliced
1/4 cup mint leaves, roughly chopped
2/3 cup cilantro leaves, roughly chopped
2 scallions, thinly sliced
1/2 fresh serrano chile, seeded and finely chopped
grated zest of 1 lime
juice of 2 limes
1/2 cup roasted salted peanuts, roughly chopped
1/2 cup unsweetened shredded coconut, toasted
2 tablespoons extra-virgin olive oil
Salt, to taste
1 large mango, cut into 1-2 cm dice

Cook the two types of rice. In a small saucepan, combine the brown basmati rice, scant 1 1/3 cup water, and 1/2 cup a basil leaves. Sprinkle with salt, bring to boil. Cover, reduce heat to a simmer, and allow to cook for 40 minutes. Remove from heat and allow to sit, covered, for 10 minutes. Remove basil leaves and discard.

For the black rice, combine the black rice, the scant 2 cups of water, and sprinkle of salt in a saucepan. Bring to a boil, cover, reduce heat to a simmer, and allow to cook for 40 minutes. Remove from heat and allow to sit, covered, for 10 minutes. Allow both rice types to cool at least to room temperature before proceeding so as not to wilt the herbs.

Meanwhile, prepare the rest of the ingredients. Add the pepper, herbs, scallions, chile, lime zest and juice to a bowl. Add the cooled rice, the peanuts, and olive oil. Stir to combine and adjust salt to taste. Sprinkle in the toasted coconut, and carefully add in the mango and toss gently so as not to mush the pieces of mango. Enjoy! Serves 4.    

Coconut Mango Oatmeal

So here begins a series of mango posts. Last weekend, my boyfriend's parents gifted us a beautiful box of the most fragrant Champagne mangoes. This happens nearly every spring, and despite our attempts to share them with friends and family, we are still not able to finish them all before they begin to turn. So, I peel them, cut them in blender-friendly chunks, and freeze them to toss into smoothies for refreshing summer treats.

While I love mangoes as they are, it is fun to experiment with all of their culinary possibilities in the kitchen. They add a bright, almost floral flavor to any dish. One of my favorite ways to enjoy them is with coconut. I cannot help but think of the Thai mango and sticky rice dessert that comes with a generous spoonful of coconut cream, and if you are lucky, toasted coconut flakes. So simple, yet so beautiful.

It has been a bit of a chilly week here in Philadelphia for the start of June, and a warm bowl of oatmeal seemed to be just what I had been craving. I use coconut three ways in this oatmeal: coconut milk, coconut butter, and toasted coconut flakes. I top it off with fresh mango and lightly toasted cashews. One bite and you are transported to that tropical island you've been dreaming of. And it takes no time to make.

This recipe can easily be doubled, tripled, or quadrupled. I make my own coconut milk using this recipe, but you can use store-bought if that is more convenient. As far as the coconut butter goes, I love the Artisana brand although one of these days I am going to make my own because my coconut butter habit is getting rather pricey.

Coconut Mango Oatmeal

1/2 cup rolled oats
1/2 cup full-fat coconut milk
1/2 cup water
pinch salt
1/2 teaspoon honey (or agave if vegan)
1/2 cup diced fresh ripe mango (I used Champagne mango)
1 tablespoon coconut butter
1 tablespoon unsweetened shredded coconut, toasted
1 tablespoon chopped unsalted cashews, lightly toasted (I used raw cashews that I lightly toasted in a skillet)

Add the oats, coconut milk, and water to a saucepan. Bring to a boil, then reduce heat to a simmer and cook for 8-10 minutes, stirring often. Cook until oats have softened and desired consistency is reached. Remove oats from the heat, sprinkle in the pinch of salt. Stir in the 1/2 teaspoon of honey and tablespoon of coconut butter. Pour into a bowl and top with mango, coconut flakes, and cashews. Enjoy! Serves 1.

Vegetable Nori Rolls

One of the most appealing things to me about sushi is just how neatly organized and beautiful it is. Fillings are bound in a nori and rice bundle, with all of their colors displayed. Little bundles of freshness they are. While I enjoy sushi with raw fish, it is often difficult to find high-quality sushi-grade fish that comes from sustainable sources. Vegetarian rolls are often a go-to for me when I am out with friends and not quite sure about the quality or sourcing of the fish, which is pretty often. Fillings can get extremely creative, and I love discovering new combinations that pair well with sushi rice and nori.

Peanut and avocado is a favorite combination of mine. When I first ordered it, others at the table were skeptical of my vegetarian roll, but there was something about the salty peanuts and creamy avocado that made them change their mind. You can really fill these rolls with whatever you like as the method will be pretty much the same for all sorts of rolls you would like to create. I purchased a sushi mat a long time ago, and it is a fun tool to have on hand if you want to make your own rolls regularly or host a sushi making party. I use brown rice here that I season with rice vinegar. Of course, you do not have to season the rice, but it really does make it taste more authentic.

The rolling technique can be a little tricky at first, but there are a few key tips that will make rolling a little easier.  You can also watch a video such as this one to get the idea.

• Line your mat with plastic wrap to make clean-up easier.
• Do not be tempted to over-stuff the roll. You will end up with a nori burrito that is not as sturdy and frankly does not look as cute.
• Tightly squeeze the roll, firmly but gently, after each rotation to get the tightest, most secure roll.
• Leave about 2 inches of one end of the nori free of rice so that you can wrap the roll securely.
• When you cut the roll, use your sharpest knife and dip it in a cup of water between cuts.

The basic roll recipe is adapted from Kristy's Avocado, Mango, and Kimchi Sushi Rolls at Keepin' it Kind. I used honey instead of mirin to ever so lightly sweeten the rice because I always have it on hand.

Vegetable Nori Rolls

Rolls:
2 sheets nori, toasted*
2 cups cooked short grain brown rice, warm or at room temperature (I used a rice cooker)
1 tablespoon brown rice vinegar
1/2 teaspoon honey (agave, if vegan)
1/2 teaspoon salt
Reduced sodium soy sauce or tamari, for serving
Pickled ginger, for serving (optional)

Avocado and Peanut Filling:
1/4 avocado, peeled and thinly sliced
2 tablespoons chopped roasted and salted peanuts

Cucumber, Carrot, Avocado and Tempeh Filling:
1/8th of a block of tempeh, sliced into 1/4-inch slices and browned in 2 teaspoons coconut oil over medium heat until golden
1/4 English cucumber, seeded and cut into 1/8-inch slices
1/4 carrot, peeled and cut into 1/16-inch matchsticks
1/4 avocado, peeled and cut into 1/4 inch slices

Make the sushi rice. Mix the vinegar, honey, and salt together until combined. Stir mixture into warm to room-temperature cooked short-grain brown rice.

Assemble the sushi. Place plastic wrap on the bamboo mat to cover. Place a piece of toasted nori, shiny side down, atop the plastic wrap. Cover the nori with 1 cup of seasoned sushi rice, leaving the last 1 1/2 to 2 inches of nori furthest from you free of rice. Dip your fingers in water if the rice starts to stick to them. Line the fillings of choice alongside the closest end to you.

Roll the sushi. Beginning with the edge closest to you, lift the mat up and over the filling. Squeeze mat gently along the length of the roll to secure the filling, then peel back the plastic wrap and mat once you feel the roll is secure. Roll again, squeeze firmly but gently, and peel back the mat and plastic wrap as necessary until you reach the end of the roll. Give the roll a final squeeze to make sure it is sealed. Remove the bamboo mat and plastic wrap.

Cut the roll. Dip a very sharp knife (not serrated) into water, and slice the roll crosswise into 8 or 9 pieces.

Repeat with the other nori sheet and fillings of choice. Serve with wasabi, pickled ginger, and soy sauce, if using. Makes 2 rolls.

*To toast nori, wave the nori about 4-5 inches over a gas flame for about 30 seconds or until the green becomes brighter.

Cucumber and Avocado Crisps with Edamame and Goat Cheese Spread

Crispy cucumber and creamy avocado come together on this little crisp for a delightful bite. I love the combination in sushi and grain salads, but wanted another way of enjoying it, especially as a snack or appetizer for a party. The edamame and goat cheese spread does two things for this crisp. One, it helps the cucumber and avocado adhere to the base, and two, it offers a perfect tang and a little touch of protein to make this even more satisfying.

I grate a hard-boiled egg on top because I happen to love avocado and egg, and it leaves a pretty cool color blast, but if you are not in an egg mood, leave it off! I used the mini Persian cucumbers because they are small, crisp, and thin-skinned. If using regular American cucumbers, you may want to peel, halve, and de-seed before thinly slicing, and if using a seedless English cucumber could be halved before thinly slicing. I also used crisp breads that I had on hand, but crackers, crostini, toasted pita or any sturdy, toasted bread would work beautifully. The quantities needed for these will vary by which type of bread you use and how big your vegetables are, but this gives a general idea of what worked for me.

Cucumber and Avocado Crisps with Edamame and Goat Cheese Spread

1-2 Persian (mini) cucumbers, thinly sliced
1/2 avocado, peeled, pitted and thinly sliced
6 long flatbreads, 12 slices baguette toasted, or 12 small-medium size crackers
Edamame and Goat Cheese Spread (recipe here)
salt, for sprinkling
1 hard-boiled egg*, grated, for sprinkling (optional)

Spread the bread or cracker of choice with a layer of the edamame and goat cheese spread. Alternate slices of cucumber and avocado on top. Sprinkle with salt, and grated hard-boiled egg, if using. Enjoy! Makes 6-12 pieces, depending on the bread used.

* To hard-boil eggs: Place eggs in a pot and cover with water. Place over high heat until water just starts to boil. Remove pot from the heat, cover with the lid, and set the timer for 9 minutes. Immediately remove the eggs from the water, and place in a bowl of ice water. Allow to cool before peeling. For an easier way to peel eggs, check out this recipe.