Ingredient of the Week: Mango

Almost everybody loves mango, but how often have you gotten creative with how you incorporate it into your meals? This week, that is going to change.

I remember the first time I tried mango was at my sister’s house when I was around 18 or 19 years old. We approached it with caution (fruit back then was basically apples and bananas) and didn’t know what to expect. When I tasted it, I couldn’t believe I had gone so long without it in my life.

Eating this sweet gift from nature also rewards you with significant amounts of dietary fibre, vitamin C, vitamin B6, and vitamin A – a full cocktail of antioxidants.

Some people are daunted by the preparation of this fruit. You can’t let that deter you! If your mango is good and ripe – something you can assess by looking for a sweet fresh smell and some softness in the flesh – it is really not that difficult! Here’s a video of the technique I use (although I’m not this pro and definitely opt for the peeler vs. the knife).

So let’s get cooking! What are you going to make this week? Here’s the recipes Laura and I will be trying out:

• Thai Green Mango Salad {About.com}
• Mango Salsa {White on Rice Couple} – definitely going to try on burgers!
• Mango Lassi Pops {Babble.com}
• Grilled Mango with Coconut Ice Cream {Sinful Sundays}

We hope you’ll join us in sharing your favourite recipes below, and trying something new along with us! Please share in the comments section below!

Ingredient of the Week: Zucchini

This week’s ingredient can be found in abundance this time of year, and is probably one of the most versatile green veggies. From cakes to salads – it adds a nice fresh flavour and texture wherever you add it, but never takes over. The most popular kind of summer squash, zucchinis are sometimes called courgettes and pack serious amounts of vitamin C, fiber, potassium, and folate.

Opt for zucchinis with dark green skin for the maximum amount of nutrients, and don’t go peeling it off! Keep the skin, as that’s where the majority of the nutrients are.

Here are the recipes that Laura and I are going to be giving a test-run this week. I’m really excited about the Blueberry Zucchini Loaf because I don’t think I’ve ever tried that particular combination. What will you be cooking?

• Grilled Chicken and Ratatouille {Epicurious}
• Blueberry Zucchini Loaf {Allrecipes}
• Sausage Stuffed Zucchini Boats {Skinnytaste}
• Zucchini Ribbon Salad {Proud Italian Cook}

This week, join us in trying out these or other zucchini recipes and sharing your results. We are looking for tried-and-true zucchini recipes to add to our recipe book. Share your favourites below!

Ingredient of the Week: Chile Peppers

Just in time for a sizzling summer! Chiles are a signature addition to many delicious international cuisines. They add instant flavour and warmth to your dish, but also pack a nutritious punch, too. They are full of antioxidants, rich in immune-boosting vitamins, and help lower cholesterol. And, when the weather is warm, they can make you feel a little cooler by raising your internal temperature (and making you sweat!).

Did you know that chipotle peppers are just jalapeño peppers that have been smoked and dried? Likewise, ancho peppers are dried poblano peppers. There is a wide variety of chiles to choose from out there, and each type will provide a completely different type of flavour and level of heat to your cooking.

When it comes to heat, the general rule is this: the smaller the chile, the hotter they are. Those craving extra heat should opt for habanero peppers or scotch bonnets. When the heat gets to be too much, what can you do? One thing that is relatively agreed upon is that water is not the best option. Instead, you should reach for milk, liquor, or something absorbent like bread.

It is important to use extreme caution when handling these fiery ingredients. Wash your hands immediately afterwards and avoid touching your eyes.

This week, we are looking to expand our culinary horizons and discover great new recipes including chiles as the ingredient of the week.

Here’s what we’ll be cooking up:

• Black Bean Soup with Cumin and Jalapeño {Epicurious}
• Chile Verde Con Cerdo (Green Chili With Pork) {Food.com}
• Haitian Stewed Chicken {Savour.com}

We hope you’ll join us in sharing your favourite recipes below, and trying something new along with us! Please share in the comments section below.

Ingredient of the Week: Grapefruit

When you bite into a piece of grapefruit, you know it! The distinct tartness of this fruit isn’t easily missed, and is very likely something you either love or hate. So, we have 2 challenges this week: first, discover new great go-to recipes that include grapefruit (and go beyond the usual breakfast routine), and, second, eat a piece of grapefruit with a straight face

Whether or not you appreciate the kick in the taste buds, there is no denying that learning to love grapefruit is a worthwhile endeavor. It is packed with vitamin C and antioxidants for your immune system, along with properties that lower your cholesterol. For the highest amount of health benefits, reach for the pink ones, and aim to buy citrus that feels heavier than it looks (because they have more juice!)

Here are the recipes that Laura and I are going to put to the test this week:

• Grapefruit Chicken Satay Salad
• Grapefruit Brulee
• Spiced Turkey with Avocado-Grapefruit Relish (Heck yes!)

As usual, we are on the search for go-to recipes that include grapefruit. Have an easy, delicious recipe that includes this ingredient of the week? Please share below!

Ingredient of the Week: Garlic

Very few ingredients play as prominent of a role across the full spectrum of cuisines. Whether we’re talking Italian, Lebanese, Chinese, or Greek – many of our favourite dishes start with garlic. Used extensively in herbal medicine, garlic has been said to ward off the common cold and contribute to regular heart health, as well as flush unwanted toxins from your body.

Buy garlic that is dry and fully covered with a healthy papery outer layer and store it in a cool, dark place. Avoid bulbs that have begun to sprout or crumble easily when you apply pressure.

Prefer to live without the lingering scent of garlic on your hands after chopping? You can rid yourself of it once and for all by rubbing your hands on a stainless steel sink or utensil while washing them with cold water. Try it!

Here’s what Laura and I will be cooking this week:

• Lemon (and Garlic) Potatoes
• Roasted Garlic Pasta
• Garlic Lover’s Roast Beef
• Stir-fried Bok Choy with Ginger and Garlic

We are on the search for go-to recipes that include garlic! Have an easy, favourite recipe that includes this ingredient of the week? Share below!