Tag Archives: father’s day

Mango Salsa- so simple so awesome

Mango Salsa

Hello on Friday!  A sunny Friday even.  Just a quick post if you needed some inspiration for the weekend or for a Father’s Day menu item.

Here’s my easy-peasy, lemon-squeezy recipe- (as Felix would say).

Mango Salsa

Makes about 1 cup.

INGREDIENTS:

1 cup finely diced mango (about 1 large mango)

½ cup finely chopped red onion

2-3 tbsp lime juice

2 tsp rice vinegar

Pinch salt

1 tsp sugar

3 tbsp freshly chopped cilantro.

½ teaspoon chopped chili

 Method

1. In a small bowl, combine mango, red onion and cilantro.  Now add the lime, rice vinegar, salt and mix together. Taste and add 1 tsp sugar if needed.

2. Add some chopped chili if you want to add zing.

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Fruit Salad with Moutard A l’ Ancienne (mais oui!) for Father’s Day

Fruit salad and mustard, the best of both worlds: hot dog meet farmer’s market.  (Is that where you thought this was headed?)  Actually, what I will will be sharing with you is the easiest recipe for a dessert, brunch, baby shower or watching Nik Wallenda cross Niagara Falls on a tight rope.  In fact, I dare (devil) predict that you will keep this little recipe in the roster for so long that soon it will become, “that fruit salad with mustard that Jane always brings” followed by, “yes, with mustard, I know weird but so good, seriously.”  And then the other person will say, “you know they make chocolate with chilis too?” and so on….

It’s not the creamy mustard that you use for the salad (that you’re probably thinking of)  it’s the Old Style Mustard which is crunchy and so tangy and with an inviting bite.  This recipe came from the Maille company themselves actually.  They have a new campaign which is being promoted across Canada and a few weeks ago I popped down to check it out and taste some of their wares which included the Old Style Mustard (above), Dijon, Honey Dijon.

The French Maille mustard company was founded in 1747.  The original recipes used the mustard seed for medicinal recipes but by the time Antoine Maille Jr opened the Maille shop in Paris they were official “condiment suppliers” to Royal Courts in France, Hungary, Russia and England.  Roasted game begs for Dijon I imagine.

I inquired what made the Maille mustard different from other “dijon” brands. The distinction is that when Maille cuts the seeds for the mustard, they don’t crush them–they cut them, which gives the mustard a unique texture and pungency.  Which makes me want to do a side by side taste test.  (Hmmmm.  I’ll get back to you on that.)

But back to the recipe.

I chopped up the fruit beforehand and then made the dressing.

And I tossed everything together  just as Nic Welenda was stepping onto the wire to cross the Falls (aka just before serving).

We had friends over who acted as taste testers and we all liked it a lot.  There is not a lot of dressing and with a bit of honey in it you get a nice, crunchy, acid/sweet tang to the salad.

The original recipe is posted below as is, but I only used half the cantaloupe and 1 pear.   Which was a perfect size salad for us four (and a good ration of fruit to fruit).

Maille Fruit Salad

Ingredients

  • 2 pears, diced
  • 1 cantaloupe, diced
  • 20 strawberries, halved
  • 20 red grapes, halved
  • 2 kiwis, diced

Dressing

  • 15 ml (1 tbsp)  Maille Old Style Mustard
  • 10 ml (2 tsp)  Balsamic vinegar
  • 10 ml (2 tsp) Cider vinegar (I did not have this so just used a bit if white wine vinegar)
  • Salt and pepper

Mix fruit in a bowl.  In another bowl, mix dressing ingredients and pour over fruit.  Mix and serve.

Note: For a smoother creamier dressing, add 10 ml of 15% cream and 5ml honey.

*** don’t forget  you could use a grainy mustard for a great potato salad: boiled baby potatoes, olive oil, fresh herbs and some of the mustard, bit of vinegar and S&P.  At the Farm and Food Care tour the other day  we had mashed potatoes with this mustard mixed into them for lunch.  Quick meal with crispy roast chicken perhaps, or grilled chicken thighs.

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Find me on Foodnetwork.ca with some kid-friendly cooking ideas

The blue shape is a train. Really. Squint.

Happy Father’s Day to all ye dads.  And to my dad and to my son’s dad.  (You know who you are.)

I jut wanted to let you all know that I’ve started blogging weekly for The Food Network, so every Friday I’m posting a recipe or something to do with cooking that is easy for kids to participate but also that helps them start to learn about food, cooking and kitchen skills.

Today’s post is sugar cookies for Father’s Day.  Just the basic variety (cars, planes, trains).  If you want to see kick ass effort check out this link to a cookie “remote control”.

I know! Crazy. Someone loves their husband more than I love mine. (from somewhatsimple.com)

I encourage Felix to cook with me, and before I teach him about organic or local or grass-fed I really just want him to see meals come together.  A pizza made from scratch.  Stuff like that.

And I do not mean to be preachy (we are having friends over tonight and I will be ordering pizza and just making a quick salad to go with–or actually asking my friends to bring that–better idea!)  but  sometimes a simple lentil salad with lemon dressing (canned lentils) can go a long way when paired with fast meals like grilled cheese-or pasta with garlic and butter.

And Does Felix eat lentil salad?  Sometimes a fair bit, sometimes none but usually something in between.  But, he knows how to make it!  Though honestly, my cat could make it (it’s slightly more awkward whisking with paws we’ve found–and we keep electrical gadgets out of her reach).

You’ll see a new sidebar on the right side of the blog called Cooking With Kids and I will add links there as the blogs accumulate.  Thanks for checking it out.

Have a fantastic weekend.    S.

See the train shape now? What about the car? Maybe move back from your screen…

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