Mango Pico de Gallo

June 7, 2011

My dear friend, T, invited me over for a fish taco dinner party on Sunday night. I asked if I could bring something and she requested Pico de gallo. I don’t know what it is, even- but gather that it’s what I call salsa and it goes on the fish. Pico de gallo in Spanish means rooster’s beak–whatever–and can be made as a fruit salad with chili and other spices sprinkled on the top, or as a raw condiment like a chutney made with vegetables. In the US we think of salsa as a chutney of diced tomatoes, maybe avocado, peppers, definitely a spicy jalapeno, lime juice, salt and often my unfavorite green, cilantro, sprinkled in so I cannot pick it out. I’ve had salsa made from peaches and also mangos as well as watermelon! I decided to be creative and make it up.

I had a few very ripe mangos on hand, went down to the store and bought 1 plum tomato, 1 red pepper and a green jalapeno, 1 lime. I also had a few little red onions left from last year and lots of fresh parsley in my garden, so I set about to make up a simple but yummy Pico de Gallo for our fish tacos.

Dice small 1/4 cup red onion

Dice 1/2 red pepper (remove the seeds and extra skin inside, first)

Dice 1 small plum tomato

Chop very fine- 1 small hot pepper of your choice (keep 1/2 T aside in case it is a very hot pepper or people want something like the beak of a rooster pico….)

Peel and Dice 1/2 cup ripe mango

Chop large handful of parsley  very fine

Toss all the vegetables along with

1/2-1 t seasalt to taste

Add juice of 1 lime (or more to taste)

I garnished with chive flowers (you can see on at the top of photo, above) I broke up a few flowers and sprinkled in the salsa, too. It was very yummy.

The dinner also included watermelon gazpacho, fresh picked garden salad with oil and salt dressing, sweet and spicy beans and rice, guacamole (with the dreaded cilantro), spicy tilapia, rice and corn tacos, my Pico de G and T’s special gluten-free banana cake. Delish.

Here it is before the parsley was added. Still beautiful!

 

Easy Dinner Ideas

September 3, 2009

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Micah is a busy student on a budget. Extravagant dinners out are not an option. Here is the first of many ideas for a quick dinner:

Tacos, the old standby, with Broccoli

Ingredients:

One can organic refried beans

A few cloves of garlic, Organic cooking oil, Lettuce, shredded or torn, 1/2 avocado – diced, Carrot – grated, Grated soy or dairy cheese, Taco shells or tortillas, Salsa

Warm the cooking oil in your pan, add crushed and chopped garlic, low heat, stir, do not burn!

Add can of beans and heat on low flame. Stir occasionally as you prepare the other ingredients; Toast taco’s on low in oven or low in toaster oven. Don’t burn these either, please.

Meanwhile- wash, cut and steam broccoli.

Put together your tacos, add broccoli on your plate. Yes, you have to eat your broccoli. And enjoy simple dinner.

TOMORROW’s lunch: leftovers, or Avocado sandwich with leftover 1/2 avocado, lettuce, shredded cheese, add hummos or seitan. Yum! ( have a few leftover broccoli’s too)