Cocktails and Carbohydrates

10 May

Before I launch into my Hawaiian recipes, let me just digress for a moment…

 Ok, I know this isn’t relevant and probably hardly any of you care, but what the heck is on Lady Gaga’s face?!?!?! When I first saw the cover I thought it was weird makeup, but it turns out it’s “her bones.” In the article she says this is what she’s always looked like, she’s just been waiting to reveal to the universe her true self.

So, following that logic, if all the sudden I start walking around with a third arm coming out of my chest, it’s all ok because it’s just my true self finally coming out? Mom, is that ok by you?

I like her music and everything, but part of me wants to just give her a huge and make her some cupcakes and tell her everything is going to be alright.

These are the things that I think about.

This mango doesn’t know it yet, but it’s about to be chopped into bits and made into a yummy bread.

I have to say, a mango involves a little more hooping jumping than it’s actually worth. You have to peel it, then cut it into quarters, and shave off the meat around the giant seed inside. I bought this huge mango and it barely yielded any fruit. That seed is just a giant pain in the ass if you ask me.

But once you get enough fruit, it is definitely worth it. It’s a nice, yummy bread that I made with no salt so my grandpa could enjoy it.

So….pineapple orange sorbet…

The pineapple may not be from Hawaii but the orange is! it’s not…whoops.

The good thing about this recipe is that it does not require an ice cream maker, just a  food processor.

Pineapple orange sorbet is super easy to make and it’s really healthy. So double bonus.

Confession…we didn’t actually eat the sorbet by itself. I blended it with rum and orange juice and made a Kona Slush.

Don’t judge me.

Mango-Pecan Quick Bread

1 1/2 cups whole wheat flour

1 cup flour

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

2 large eggs

1 cup nonfat buttermilk (if you don’t have buttermilk, add one tablespoon lemon juice to 1 cup milk)

2/3 cup brown sugar

2 tablespoon melted butter

2 tablespoon canola oil

1 tsp vanilla

2 cups diced mango

1/2 cup pecans

Preheat oven to 400 degrees. Coat 9 inch loaf pan with cooking spray.

Whisk together dry ingredients. Whisk eggs, buttermilk, brown sugar, butter oil and vanilla in seperate bowl. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add mango and pecans; do not overmix. Pour batter into prepared pan.

Bake until golden brown and a toothpick inserted comes out clean, about one hour and ten minutes for loaf. Cool in pan for 10 mins and then let it cool on a wire rack.

Tip for cutting mango: Cut off both ends so you have a sturdy surface in which to peel the mango on. Then cut the mango in half vertically and then horizontally (not through the seed of course). This helps for you to get as close to the seed as possible and get the most meat off the mango.

PS. Aunt Jenine says to try macedamia nuts instead of pecans and perhaps some more sugar.

Pineapple Orange Sorbet

1/2 cup water

1/2 cup sugar

2 cups orange juice

1 tblspoon lemon juice

1 (20 ounce) can crushed pineapple

2 tsp grated orange zest

In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.

In a food processor, puree pineapple with its juice until smooth. Transfer to a bowl, and stir in syrup, lemon juice, orange juice, and zest. Freeze until slightly firm, but not frozen.

Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to freezer container and freeze overnight.


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