Month: March 2017

Yung, Molly, and Michael at a floating market.

Almost Mango Season!

April and May is Mango season in Thailand! One of the best things we’ve tried is mangoes with sticky rice. Our friend Yung told us about it, but we didn’t actually eat it while we were there. It was maybe the only thing we didn’t eat!

Yung, Molly, and Michael at a floating market.

Mangoes with sticky rice is just what it says. The “sticky” part of the rice comes from coconut milk and some sugar. A friend of Yung’s Dad always says it “melts in your mouth,” especially with the fresh mangoes in Thailand.

Get your parents to try one of these recipes!

Thai Table

Epicurious

 

[Author note: When our contributor described this dish, he repeated a few times how good it was. The “melts in your mouth” quote is direct from him, but we can’t reproduce how he said it: lips smacking, eyes closed, arms raised, and the look of relish on his face would convince anyone this is a dish to try.]

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Yummy quinoa!

Have you ever had quinoa (pronounced keen-wa)? It is one of my favorite grains. Quinoa comes from the Andes mountains, and Michael and I tried it when we were in Peru. Here is a yummy recipe that you can make with your family. Try adding your own favorite flavors as well!

Ingredients:

  • 2 cups quinoa
  • ½ cup red wine vinegar
  • ½ cup canola, olive, or vegetable oil
  • 1 clove minced garlic
  • ½ of a white or yellow onion, chopped
  • 1 red pepper, chopped
  • 1 can black beans, drained and rinsed
  • 1 cup corn (frozen, canned, or fresh)
  • Salt and pepper

Directions:

Cook quinoa according to package directions. Set aside.

In a large bowl, whisk the vinegar, oil, and garlic. Once mixed, add in cooked quinoa and stir. Add in black beans, corn, peppers, and onions, and stir. Add salt and pepper to taste. Store in the refrigerator.