Tag Archives: mango

Coconut Shrimp with Mango Sriracha Dipping Sauce

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Sriracha is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

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Did You Know – 07/21/2015

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1. A bee sting is acidic and a wasp sting is Alkali. To treat a sting by one of these you should use the opposite type of chemical. Bee stings needs to be neutralised with sodium bicarbonate and wasp stings are alkaline and can be treated with vinegar!

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2. The evergreen tree family includes mango, pistachio, cashew, and poison ivy.

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3. Apart from humans the animal most likely to suffer from leprosy is the armadillo

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4. The original flight by Wilbur Wright in 1903 was 75ft shorter than the wingspan of a Boeing 747.

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5. On July 7, 1928, sliced bread was first put on sale to the public by the by the Chillicothe Baking Company of Chillicothe, Missouri, USA.


In 1943, the US imposed a ban on sliced bread as a wartime conservation measure. The ban was rescinded after only seven weeks.


The Ancient Egyptians used to pay workers in bread and beer but the use of “dough” in English as slang for “money” dates back only to 1851.

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6.Threefold coincidence relating to apples

On June 29, 1975, Steve Wozniak tested the first working prototype of his Apple I computer.

On June 29, 2007, Apple Inc released the iPhone, their first mobile phone.

June 29, 2015, sees the first night of a new production of Rossini’s apple-related opera William Tell at the Royal Opera House.

Also
Research in 2005 reported that mice fed concentrated apple juice perform better in mazes.

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Coconut Shrimp with Mango-Siriacha Dipping Sauce.

RecipeCoconut Shrimp with Mango-Siriacha Dipping Sauce. http-::brittanyangell.com:coconut-shrimp-with-mango-siriacha-dipping-sauce-glutengrain-free-paleo

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Yummy Breakfast – Best Meal Of The Day

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Egg And Avocado Breakfast Sandwich
Meat-free but not too virtuous, it’s healthy and satisfying.

Ingredients
SERVINGS: 6 SANDWICHES
Hot Sauce
1 red bell pepper
¼ medium mango, cut into pieces
2 tablespoons light brown sugar
2 tablespoons white wine vinegar
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice
½ teaspoon cayenne pepper
Kosher salt
Sandwich
9 large eggs
¼ cup whole milk
¼ cup (½ stick) unsalted butter
¾ cup grated extra sharp cheddar
Kosher salt and freshly ground black pepper
6 kaiser rolls, split, lightly toasted
1 avocado, sliced
3 ounces drained pickled cherry peppers or Peppadew peppers, thinly sliced
Recipe Tips

Preparation
Hot Sauce
Heat broiler. Roast bell pepper on a broilerproof baking sheet, turning occasionally, until blackened in spots, 12–15 minutes. Place in a small bowl; cover tightly. Let sit 10 minutes. Peel and remove seeds.
Purée bell pepper, mango, brown sugar, vinegar, orange juice, lime juice, and cayenne in a blender, thinning with water as needed, until smooth; season with salt.
Do Ahead: Hot sauce can be made 1 week ahead. Cover and chill.
Sandwich
Whisk eggs and milk in a medium bowl. Melt butter in a large nonstick skillet over medium heat. Cook eggs, stirring, until mostly set but still runny in parts, about 5 minutes. Remove from heat and mix in cheese; season with salt and pepper. Build sandwiches with rolls, hot sauce, eggs, avocado, and cherry peppers.
Recipe by Dimes, NYC
Photograph by Alex Lau

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Chicken And Mango Salad


CHICKEN AND MANGO SALAD

Ingredients

Serves: 4 Prep: 25min|Cook: 15min |Total: 40min

2 tbsp olive oil
3 boneless, skinless chicken breast halves, trimmed
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 shallots, finely chopped
2 tbsp balsamic vinegar
4 C shredded romaine lettuce
1 sm bunch watercress, lg stems discarded
1/2 C finely shredded red cabbage
1 firm ripe mango, peeled, pitted, and cut into 1/2″ pieces
Directions

1.Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Season chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Cook, turning, until golden brown and cooked through, about 6 minutes on each side. Transfer to cutting board.
2.Add shallots and 1 tablespoon of the vinegar to skillet and cook, stirring, until shallots are softened and liquid is almost evaporated, about 3 minutes. Transfer shallots to small bowl. Whisk remaining 1 tablespoon oil, 1 tablespoon vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper into shallot mixture.
3.Place romaine, watercress, cabbage, and mango in serving bowl. Cut chicken diagonally into long, thin strips. Add to romaine mixture, toss with dressing, and serve.

Nutritional Facts per serving

CALORIES 222.5 CAL

FAT 8.4 G

SATURATED FAT 1.3 G

CHOLESTEROL 51.3 MG

SODIUM 362.1 MG

CARBOHYDRATES 15 G

TOTAL SUGARS 10.2 G

DIETARY FIBER 2.4 G

PROTEIN 22.2 G

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