Fruit Archives - Page 2 of 2 - Recipes At My Table

Mango Vegetable Salsa

Mango Vegetable Salsa is a healthy homemade version of bottled brands. This recipe is a nice diverse version of traditional tomato ones. The fruit and the crunch of the fresh vegetables adds texture. The spices make it interesting to the taste.Enjoy a snack while staying healthy!!

Always think of alternate choices that fuel the body. Fruits and vegetables are necessary. Sometimes we think we are eating healthy, but nothing is healthier than homemade. Start opting for dishes made in your kitchen and bring them to the table knowing what is in them.

You can make many variations of this salsa by adding an avocado or other exotic fruits. By leaving out the taco seasoning, this salsa is very nice over ice cream. The possibilities are endless. This can stay in your refrigerator for about 10 days. The lemon juice keeps it fresh.

For more fruit salsa recipes see: https://www.howsweeteats.com/2012/05/put-some-fruit-in-your-salsa-and-eat-it/

If you like this dish try my: https://recipesatmytable.com/coconut-fish-sticks/

The Ingredients for Mango Vegetable Salsa

2 mangoes, peeled and copped
2 carrots, matchstick cut and cubed
1 lemon, the zest and juice
couple of stalks of celery also cubed finely
1 clove garlic
2 tbsp chopped parsley
1 tbsp taco mix ( see recipe below)
1 tbsp olive oil
salt and freshly ground pepper

Basic Taco Mix

Combine 1tbsp chilli powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp paprika, 1 tsp oregano, 1/2 tsp onion powder, 1/2 tsp red pepper chilli flakes, and 1/4 tsp each of salt and pepper.

The Process

Assemble the ingredients needed.

Slice the carrots into sticks and then cubes.

I do the same with the celery. The colours just burst!!

The next ingredient needed is the lemon juice and zest.

All the vegetables diced.

Now I sprinkle on the taco seasoning and lemon zest.

A little bit of olive oil goes in with the lemon juice and then I toss everything.

Up close and yummy!!

March 3, 2020

Avocado Fruit Salad

Avocado Fruit Salad is a spark of healthy for the Holiday Season. I feel the need for something healthy to perk me up while baking. This easy little salad will dress up your table and be gobbled by the pickiest eaters.

Avocados are not an Italian tradition in cooking, but there are some innovations in cooking with them. I have eaten a pasta made with a simple avocado sauce. While your pasta is cooking, put an avocado, olive oil, garlic, parsley, parmesan cheese and lemon juice in a blender. Cook your pasta and toss with the sauce; then kick up the flavour with some lemon zest. This is an avocado pesto which is easy to make and brings a healthy sauce to your table. Kids love this. Avocados can also be used in a caesar dressing.

The textures in this salad leave your mouth fresh while the meatiness of the avocado fills you. Such a simple recipe requires quality ingredients. Make sure that the avocados are firm to the touch, but ripe. Avocados are incredibly nutritious; they contain more potassium than bananas. This good fat is loaded with fibre and can lower your cholesterol.

The acidity from the orange keeps the avocado fresh.

Cut the avocados lengthwise and remove the pit. Using a sharp knife cut the orange into sections.

Pretty green and red candied cherries add a little sweetness.

The little skewers look pretty on a platter. Drizzle some olive oil and sprinkle some dried basil on this.

Avocado Fruit Salad

Avocado Fruit Salad keeps you healthy any time of the year.

Course Appetizer, Side Dish

Cuisine Home Cooking in Canada, Italian

Keyword Avocado Fruit Salad

Prep Time 20 minutes

Servings 4

Author Renata Solski

Ingredients

2 avocados cut lengthwise
1/2 tbsp lemon juice
1 large orange
8 canided cherries
1 tbsp olive oil
1/2 tbsp dried basil
salt and pepper coarse salt is better

Instructions

Slice the avocado lengthwise and remove the pit.
Sprinkle some of the lemon juice on each half to keep the avocado from turning brown.
Peel the orange and cut it into segments.
Place the segments on a skewer starting and ending with a cherry.
Arrange each skewer on an avocado.
Pour the orange juice from segmenting the orange over the avocados.
Drizzle with olive oil and sprinkle with basil.
Add a good pinch of freshly grounded coarse salt and pepper.
Serve as an appetizer or a side.

Recipe Notes

How to remove the pit of the avocado and scoop it out watch https://www.youtube.com/watch?v=eGd6GfHG77I

How to segment an orange https://www.youtube.com/watch?v=xENXYCCh2zg

December 9, 2018

Easy Anytime Basic Pastry Dough

Easy Anytime Basic Pastry Dough makes my life in the kitchen super easy, especially when making dessert. This is a recipe that you want to keep on hand and you can modify it to serve your needs. The dough comes together easily in a blender. In Italian we refer to it as Pasta frolla, which we use for pies, tarts and crostata.

Today I fill my pasta frolla with pears, onions and apricots; I make a sweet and savory crostata to serve as dessert. I have also made this pie for breakfast. The dough comes together with oil instead of butter but the little bit of baking powder puffs up the dough. It is easier to work with than a dough made with butter; you can use butter if you like. Putting it in the refrigerator allows the dough to rest and makes rolling a breeze.

Both butter and oil add moisture to your baking. With butter most recipes suggest to handle the dough as little as possible, whereas using oil or shortening allows you more leverage when working with the dough. Many pie recipes made with butter are crumbly and fall apart easily. This recipe is especially helpful for anyone following a strict Vegan diet.

You can also use this dough for my Italian Chinudille https://recipesatmytable.com/crescent-moons-with-jam-and-nuts/ Cut the dough out a bit larger and use more of the nut and jam filling. These little Italian pies are very prominent at Christmas time.

This dough comes together quickly in the food processor.

I turn it onto the counter to knead a few times.

Beautiful texture!!

Next it goes into the refrigerator.

Use anjou pears or bartlett pears, because they have more texture.

The Sortilege makes this dish.

The pears and the onions come together.

It smells SO good in the kitchen.

The Pie comes out of the oven.

Easy Anytime Pastry Dough

Easy Anytime Pastry Dough brings ease to baking a pie, tart or crostata.

Course Dessert

Cuisine Home Cooking in Canada, Italian

Keyword Easy Anytime Pastry Dough

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6

Author Renata Solski

Ingredients

Pasta Frolla: the dough

1 1/2 cups all purpose flour
1/2 cup sugar
1/2 cup canola or olive oil
1 whole egg
1 egg yolk
1/8 tsp salt
1 tsp baking powder
1 tsp vanilla
1 tsp lemon zest
cold water by tbsp full
2 tbsp milk for brushing dough
1 tsp coconut sugar optional

The Pear Onion filling

1 large vidalia onion diced
2 tbsp olive oil
4 medium pears anjou or bosc diced
freshly ground salt and pepper
8 apricot halves
1/2 cup apricot or peach jam
2 tbsp sortilege whiskey optional
1 tbsp maple syrup
1/2 tsp freshly grated nutmeg

Instructions

The dough

In a food processor pulse flour, sugar, salt and baking powder together.
In a small bowl whisk whole egg and egg yolk with the vanilla.
Add in the oil and the lemon zest.
Pour wet ingredients into the food processor.
Pulse on high for 30 seconds.
Now begin to add the cold water by the tablespoon full until the dough pulls away from the walls of the food processor.
Turn dough onto a lightly floured surface and knead a few times.
Wrap dough in plastic wrap and place in refrigerator for at least one hour.

The filling

Place the olive oil in a sautee pan with the onions.
Cook the onions giving them a golden colour.
Add the diced pears.
Add the salt and pepper.
Cook for a few minutes.
Cut the apricots into small pieces and add to the pan.
Now mix in the jam, whiskey and maple syrup.
Let it cook down until thick.

The assembly

Remove dough from refrigerator.
It will make one large crostata or two smaller ones.
Press the dough down with your hands and make a large circle.
Use a rolling pin and roll out from the centre.
Place on a cookie sheet lined with parchment paper.
Pour the filling in the centre leaving a one inch rim.
Fold over the rim. The more rustic it looks the better.
Brush the top of the dough with some milk. You can also sprinkle some coconut sugar over top.
Grate the nutmeg over the filling.
Place in a 350 degree oven for 30 minutes.

Recipe Notes

Olive oil will give your dough a more intense taste and feel. Use a good olive oil if you choose this route.

November 18, 2018

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