Black Bean Mango Salsa

This is one of my favorite things to make in the summer or when mango’s are in season. The crisp flavor of the veggies and cilantro, mixed with the sweet taste of mango and spiciness of the jalapeno can be a great compliment to any dish or light snack. I like to serve this with Chip’ins popcorn chips (I’ll do a review on this product soon. It’s my new favorite thing.) or over grilled fish or chicken. I hope you enjoy recipe and much as I do.

Ingredients:

2-3 Fresh Mango (Coarsely Chopped)

½ Can Black Beans (Rinsed and Drained)

½ Red Bell Pepper (Chopped)

½ Green Bell Pepper (Chopped)

½ Red Onion (Chopped)

½ Jalapeno Pepper (Chopped)

½ tsp minced garlic

Sea Salt to taste

Crushed Black Pepper to taste

½ Fresh Lime Juice (if small use one lime)

Cilantro according to taste (Chopped)

Direction:

Place  chopped vegetables, and spices in a large bowl. Mix well until thoroughly combined.


Cut and score mango. Then flip inside out. This makes it easier to dice the slippery fruit and it gives you better control of the size you want to cut for the salsa.

Add Mango to veggie mix and squeeze in the lime juice.

Place black beans in the mixture.

Cover and refrigerate for at least 2 hours before serving. The longer the flavor meld the better the salsa. It’s that easy. Serve with your favorite chip, fish or chicken dish.

Wonton Soup

Now before you look at the ingredients and say it’s too much work, it’s really not. Trust me, I know because I do the same thing when I see a laundry list of ingredients needed to make the dish. This is a combination of several of different recipes from the internet. I tried to find that ONE awesome recipe to cure my craving for Wonton Soup. Well, needless to say, I didn’t find it. There were just too many choices to pick just one. So I did the next best this thing, I took the basic theme I found in all of the recipes and started add my own “flava” to it. Such as, some recipes called for water chestnuts but I left those out and used cabbage instead. Others called for fish sauce; I used oyster sauce because that’s what I had on hand. You get the picture. Just play around with this recipe and make it your own. This soup is worth the effect and your mouth will thank you.

Ingredients:

1 lb. Lean Pork (can Substitute Turkey Coarsely Chopped)

¼ lb Large Shrimp (peeled and deveined)

1 cup Napa Cabbage leaves

1 Small Can Shitake mushrooms (chopped finely)

¼ cup Green Onions (chopped finely)

1/8 tsp Sesame Oil

½ tsp Ginger Paste (fresh is better)

1/8 tsp Oyster or Fish Sauce

2 tsp Soy Sauce

1/2 tsp or 1 clove of Garlic

½ tsp white pepper powder

1 package Wonton Wrappers

½ tsp Cornstarch (optional)

1tsp Rice wine or Cooking Sherry

Cilantro to garnish

Bowl of water

Directions:

Combine pork, shrimp, cabbage, rice wine, ginger, garlic, soy sauce, oyster sauce, sesame oil, chopped mushrooms (save ¼ c  for the soup stock), chopped onion (save ¼ c to garish soup), corn starch and pepper in a mixing bowl.

Mix together.

Place mixture in the refrigerator for 30 minutes to an hour the flavors meld together.

Prepare Wonton broth according to package. If using homemade stock, add the reserve mushrooms and bring to a boil. Then turn down the heat and let steamer.

To wrap Wonton:

http://www.chow.com/food-news/55429/how-to-fold-a-wonton/ I used this video to show me the different styles of wrapping wontons.

Clean working surface. I used the ‘assembly line’ method to make my Wonton. Lay out 4-5 wrappers at a time. Place l tsp of filling in each wrapper. Key is not to over stuff them.

Since you are using raw meat, you want the boil time to cook the wonton all the way. Seal edges of wrapper with water or you can also use a beaten egg. Make sure there aren’t any air pockets or whole in the wraps after you fold them. You don’t want the filling to explode into the water when you cook them.

This is what it should look like after you make the wontons. The video gives your three different styles to choose from.  Place extra Wontons you will not cook on a lined cookie sheet and freeze until hard. Then transfer to a freezer Ziploc bag and cook them as needed.

Bring water to a rapid boil in a large pot. Add wonton. Give a quick stir to make sure they are not sticking to the bottom of the pot . Cook wonton wrappers until they float to the top, about 6-8 minutes.

Then add another ½ cup of tap water to slow down the cooking process. Let boil for another 10 minutes make sure the wontons are cooked thoroughly.

Remove from pot with a slotted spoon and place 4-6 wontons in a bowl with stock. Garnish with green onion, cilantro and serve hot.

del.icio.us Tags: recipes,wonton,soup,wonton soup,junkie,food,eat,diet,WLS

*You can also fry, steam or even bake them.

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