Food: Mango Relish

Hello there! It's Heather from The Lovely Cupboard. Any fans of mangoes out there? Today I'm sharing my recipe for mango relish. This side dish can be eaten with corn chips as a snack, used in a salad, or even added as a topping to fish. Mangoes have been one of my favorite fruits since I was a kid.


Growing up in Texas, we had mangoes many months of the year, but they are best during the spring and summer months. May is a great month to purchase them, since mangoes from Florida are starting to be sold in stores. Here's what else you'll need to pick up for the relish:

Cooking Instructions:

1. Cube one large mango. (See pic below.)

2. Peel a cucumber and dice 1/2 of it adding to the mango.

3. Dice 1/2 of a red onion and 1 small red pepper.

4. Finely chop one handful of cilantro and add to the vegetables.

5. Whisk together the juice of 1/2 of a lime, 1 teaspoon of honey, and a pinch of salt.

6. Add to the veggies and combine. Chill in the refrigerator for about 30 minutes before serving.

How beautiful is this little side dish? It's such a healthy and colorful recipe to serve to friends and family this spring. I've even been known to grab a fork and eat it straight from the bowl...

-post by Heather Freeman

Read More

Food: Fried Egg & Avocado Panini

Hello MBG friends! It's Heather from The Lovely Cupboard, and I'm bringing you one of my favorite panini recipes today! This is vegetarian approved, but the carnivores won't miss the meat at all. Promise. You start with sourdough bread, herbed mayo, and avocado. Add tomato, fresh sprouts, some Havarti cheese, and top it off with a fried egg. Oh, man. I can barely write about it without getting hungry. 

Here are the ingredients in picture form:

1. Start by prepping your mayo. Simply dice your favorite fresh herb (I used thyme) and add to the mayo. It's that easy and kicks the "wow factor" on your sandwich up about 50%. That a scientific fact, really.

 

 
2. Spread the mayo on the bread and layer thick slices of Havarti cheese on both sides (white cheddar would be fine too) . Add your avocado and fried egg to one side and tomato slices and sprouts to the other.
 
3. Since a panini is a "hot pressed" sandwich, typically you would use a sandwich press. I don't have one, so I use this little trick to add the pressure needed to make paninis.

4. Grill about 3-4 minutes on each side over medium heat.
 
5. I served with baby dill pickles and black bean chips.

 
My husband is adding a fried egg to almost everything he eats these days...pizza, stir fry, sandwiches, you name it. I think it makes him feel very French. Needless to say this sandwhich was a hit in our home. I'd love to hear your favorite panini recipes!



 
 
-All images & post by Heather Freeman

Read More

Food: Bison soup

Soup. S-O-U-P. Say it with me... SOUP! Hi friends. It's Heather from The Lovely Cupboard back to share another healthy soup with you today. It's a simple vegetable bison soup that's sure to warm you up on a winter day. If you've never tried bison meat before, here's a little run down on why it deserves a shot in your kitchen. First of all, it has less fat, more protein and more iron than ground beef. (Actually it has almost 1/4 the fat that ground beef does.) 


If you can find organically raised bison,  you'll get the added benefit of hormone and steroid free meat. (Don't even get me started on my love for organics!) As far as taste goes, it has a richer flavor than beef, and some might say it almost has a hint of sweetness to it. I Personally can hardly tell the difference. When you put it in a soup, I would bet most people would never even know it wasn't beef. 


So, if you're convinced and want to try it, here's the shopping list. (Oh, and if you're still a little leery, you can just substitute ground beef in this recipe. No worries!)

              Now That You're Ready to Cook...

1. Start by browning one pound of ground bison in a pan. Drain whatever fat might be left (it won't be much) and set aside.
2. Dice one small yellow onion and mince three cloves of garlic. Saute in your stock pot with olive oil on med heat.
3. While the onions and garlic are heating up, chop carrots, green beans, and potatoes.
4. Add 4 cups of water and 1 tablespoon of your favorite herb blend. If you don't use a blend, try thyme or winter savory. to the garlic and onion mixture.
5. Bring to a boil. Next add 3 bullion cubes. (You could also use 4 cups of beef stock; I just didn't have any at the time I made this.)
5. Reduce heat to medium. Add the bison and your chopped veggies.
6. Simmer on medium heat for 15-20 minutes.
6. Add 1 cup of frozen corn (thawed) and 1 can of stewed tomatoes. Continue to simmer for 10-15 minutes until potatoes cooked through.

This is such a healthy soup that truly is a staple "comfort food". Has anyone ever used bison in their cooking before? How did it work for you?
 

 
-Post & images by Heather Freeman

Read More

Food: Pom Citrus Trifle

Hello again MBG readers! It's Heather from The Lovely Cupboard, and I've got a something sweet to share today. Are you looking for a dessert to serve up on Valentine's Day? 


This trifle is fresh, light, and feels decadent all at the same time.  Pomegranates, navel oranges, and blood oranges not only taste wonderful together, but they have the look for the occasion too. Here's what you need to pick up at the store.

1. Start by cutting the navel and blood oranges into "supremes", or slices without the pulp. Set aside.
2. In a sauce pan, heat 1/3 cup of marmalade and 1/3 glass of OJ on medium heat until the marmalade has dissolved and the liquid begins to bubble slightly. Remove from heat and allow to cool.
3. Combine 1 cup of heavy whipping cream, 1/4 cup of sugar, 1 teaspoon of vanilla, and 8 ounces of mascarpone cheese (a soft, slightly sweet Italian cheese that looks a bit like cream cheese). Mix in an electric or hand mixer until stiff peaks form.
 (Typically 4-5 minutes)

4. Begin assembling the trifle by dipping the lady finger cookies in the marmalade mixture and stacking on the bottom of your trifle bowl.
5. Once the bottom of the dish is covered in cookies, add the cream mixture with a rubber spatula, spreading evenly.
6. Layer slices of the oranges and a handful of the pomegranate seeds.
7. Continue layering cookies, cream, and fruit until the dish is filled. Top with remaining fruit.
8. Cover and refrigerate for 1-2 hours before serving.

Isn't it almost too pretty to eat? 

-images & post by Heather Freeman

Read More

Food: White Bean Kale Soup

Hello again! Heather Freeman here from The Lovely Cupboard. I've got one of my favorite soup recipes to share with you today. I think that I could eat soup everyday in the winter and be totally content. There are so many reasons to love soup. In case you haven't entered this love affair, let me try to entice on soup's behalf:

-Warm soup in cold weather fights the chill.
-Hundreds of varieties=endless dinner possibilities
-Most soups taste better the second day. PLUS they freeze well if you make a large batch
-You can dip all sorts of lovely carbs into your soup (Bread sticks, rolls, crackers, pretzels...Need I go on?)

Today's soup employs buttery white beans, kale, and Italian sausage. It's a creamy and hearty soup that can stand alone as a main dish. Here's what you'll need to pick up at the store:
 

1. Brown 1 pound of Italian pork sausage over medium heat. Drain excess fat and set the meat aside for later.

2. Mince one shallot and finely chop three carrots. Saute both in olive or grape seed oil over medium heat. Add 1 teaspoon of dried winter savory (or your favorite herb). Rough chop one bunch of kale and set aside.

3. Add 1 cup of cream and 3 cups of water to the carrot and onion mixture in a large pot.  Bring to a boil over medium high heat and add three chicken or vegetable bullion cubes. Stir until dissolved.

4. Add meat and  simmer on low, uncovered, for 10-15 minutes.

5. Add the kale and one can of cannellini beans (drained and rinsed). Continue to simmer on low for 10 minutes. Serve with a salad (and maybe your carb of choice.)

One of the best things about this recipe? It is husband tested and approved. Score! 
 

-All images by Heather Freeman

Read More

Food: Three Ways to Serve Crostini

Hello there! Heather Freeman of The Lovely Cupboard here, and I'm back to share a recipe with you today. Actually, I've got three easy ways you can serve crostini at your upcoming New Year's Eve party. 


Crostini is such a fancy name for little toasts, but that's really all it is. However, this bite-sized crispy bread can be topped with anything from hummus to chutney. To begin with, you'll need a baguette, olive oil, salt, pepper, and garlic.

1. Preheat your oven to 350 degrees and slice bread at an angle. (This allows more surface area for yummy toppings.)
2. Lay on a baking sheet or stone and brush each piece with olive oil. Sprinkle with salt and pepper.
3. Bake for 10-12 minutes. If desired, rub a fresh garlic clove over the surface of each toast. (It gives just a hint of garlic flavor.)
4. Next, top with any assortment of spreads, meats, and veggies. I've got a few suggestions for you below...

This tastes like a caprese salad with a crunch. Spread fresh or jarred pesto. Top with fresh mozzarella and half of a cherry tomato.

For this spread, mix two parts herbed goat cheese and one part cream cheese. Top with thinly sliced cucumber. I used a cranberry chutney, but any fruit chutney would work. Mango tastes delicious with it.

This is such a classic combination that you can never go wrong with it. Cream cheese, smoked salmon with dill, and capers. This one is my favorite.

These make such great appetizers for a party since you can assemble them shortly before guests arrive. So hang the mistletoe, light the candles, and bring on the white elephant gifts. You've got crostinis and you know how to serve them!

Cheers and warm dishes,

-post by heather freeman

Read More

Food: Key Lime Biscotti & White Chocolate...

Hi I'm Heather Freeman from The Lovely Cupboard blog, contributing here at Made By Girl! I'm one of the Food Contributors & was wondering if you all needed something to kick off your holiday baking? 
 

How about key lime biscotti with white chocolate drizzle?

If you've never attempted but always enjoyed the crunch of this Italian cookie, December is a great month to give it a try! Unlike souffles or macaroons that can be a bit "moody", you'll find biscotti turns out predictably well each time if the recipe is adhered to. 

I've made several versions of biscotti, but this was my first time using key limes. Citrus & white chocolate always work well together, but I thought the green color made it especially festive. 

Here's what you'll need to pick up at the store:

1. Preheat oven to 350 degrees. Rough chop the shelled pistachios.

2. In a large bowl combine 2 cups flour, 3/4 cup sugar, 1 1/2 teaspoons baking powder, a pinch of salt, and 2/3 cup chopped of nuts. Stir to combine.

3. In another bowl, add 2 eggs, 1 teaspoon of vanilla extract, 3 tablespoons of melted butter, 3 tablespoons of key lime juice, and 1/2 teaspoon of key lime zest. Whisk together.**Optional** You could add a drop or two of green food coloring here to add hint of green.

4. Pour wet ingredients into dry ingredients bowl and mix using a rubber spatula. A rough dough will begin to form.

5. Transfer dough to a work surface and knead a few times until the dough begins to form together.

6. Split the dough into two sections. Form each section into a "log" that is about 1 inch high and 3 inches wide.

7. Transfer the logs onto a parchment paper lined cookie sheet. Flatten slightly once on the sheet.

8. Bake for 25 minutes. Remove from the oven and transfer to a cooling rack for 20 minutes.

9. Using a bread knife or other serrated knife, cut the logs at an angle into bars about 1/2 inch thick. (Be careful here; some might crumble if you cut them too thin or too quickly.)

10. Lay cookies back on the cookie sheet on one side. Bake an additional 15 minutes.

 

11. Turn cookies to their other side and bake 10 more minutes.

 

12. Allow to cool on wax paper at room temp.

13. Once cool, melt white chocolate in a double broiler or on low heat in the microwave.

14. Drizzle with melted chocolate. Allow drizzle to harden before serving.

 

These cookies store great in an air tight container for at least a week, if not longer. You could keep them all to yourself and enjoy with your morning coffee...

Or you could dress up some wax paper as wrapping and share. Enjoy!

-Heather

-All images by Heather Freeman

-post by heather freeman

Read More