If you loved the 80’s, you will love this video. It is epic:
Mangos can be a tricky fruit. Generally, when you buy them they are rock-hard, days away from ripe. You leave them on the counter, waiting for a juicy, delicious state to be achieved. You check them constantly, only to be rebuffed by tooth-cracking firmness. Suddenly, *poof* they’re far too soft to eat. Thwarted again!!!!
Or are you??
I’ve got your back, so those tricky mangos can no longer avoid being eaten. There are a couple things we can do with these sneaky fruits. Mangos can also be fickle with flavor, so usually anytime I cut one open, I try a tiny piece to see how it is. If they are too tart, or bland, the same rules apply as to over-ripe. The freezer is going to be our best buddy here, again.
So you have your (for a variety of reasons) “inedible” mango. This is generally only inedible raw; you can still use them in smoothies, pies, or fruit bars. Keep in mind, if it is straight-up rotten, chunk that thing. The freezer cannot un-rot fruit. It’s not a time machine. Don’t climb inside to try and go back to kill Hitler. You’ll just end up with a runny nose and broken dreams.
Peel your mango, cut into chunks, store in freezer. There! You’re done!
Non-meat-eaters beware! Carnivorous recipe incoming!!
Sometimes, you just end up with an overstock of an ingredient. Whether you yourself accidentally bought extra, went a little crazy at a sale, or had a roommate leave ten pounds of chicken when they moved out, you need to do something with it, right? I mean, you can’t just throw it out!
I had boiled and shredded a ton of chicken, like I tend to do, and I tried an experiment. A bunch of it went into the freezer for soup later, but some went into the freezer packed in bar b que sauce (of course I labeled it to avoid a soup disaster). I stirred bbq sauce into the chicken (use your favorite brand), put it in a tupperware, then added a bit more sauce on top, and put it in the freezer. A couple weeks later, I moved the bbq chicken to the fridge to thaw for a couple days.
To reheat, spray a glass baking dish with baking spray, then spread your chicken out in it. I used a 9×9 pan, but it depends how much chicken you’re making. I sliced up an onion into large strips and mized it in with the chicken. I added a bit more bbq sauce, and a little water so everything would be nice and moist.
It tasted great! We ate it on sandwiches, and solo, and I loved it both ways. This is a great way to eat breast meat, which can be dry in my opinion, and a less-bad-for-you substitute for shredded pork.
I love to try new things, and by “things” I mean food. I had one adventure with Asian fruits, which went well, for the most part. I have been trying to find dragon fruit since then, and have just now succeeded. This thing was surprisingly large, the equivalent of a medium baking potato.
What amazing pictures, you say! Why thank you! I took them in daylight, instead of the usual nocturnal-cave-view I usually use.
The fruit is lightly sweet, and the seeds crunch like kiwi. The flavor was similar to a very mild kiwi flavor, actually. It was kind of expensive though, $6 for one fruit, so I won’t be adding it to our normal grocery list. It is definitely worth trying, though.
It’s important not to let food sit in your freezer too long: it can get that weird “freezer air” flavor after a while. Or, if you’re like my mother, it can thaw and re-freeze repeatedly during several power outages (she lives in a hurricane-prone area), get buried in the back of the deep freeze, and horrify your children when they visit.
You can also avoid going to the grocery store by eating what’s in your freezer. It’s a win-win! Cleaning out the freezer doesn’t necessarily mean you have to make soup (although you definitely can). This time I’m making smoothies. Am I making a paltry one-at-a-time? Of course not! This is smoothie mass production!
As you probably know, I hate getting anything dirty more than once, so I decided to make a ton of smoothies in my food processor all at once. My ingredients were bananas, strawberries, a little chocolate almond milk, a little chocolate syrup to enhance the chocolatiness, and (this may sound weird, but I promise it’s good) avocado. The avocado makes it super smooth and creamy, and you will probably not even taste it.
I am terrible about eating bananas before they get brownish. The solution? Peel them, and chuck them in the freezer. You can use them for baking or smoothies later. My issue is that I had, literally, a plethora of bananas in my freezer. I said I was terrible about eating them! That, plus my hoard of strawberries, was hogging too much space in my freezer. So I threw all that stuff into the food processor (in batches so it wouldn’t ooze everywhere), then ladled it into freezer bags.
I ended up with 4 bags, plus 2 smoothies for me and Hubby to drink (eat?)immediately. You can also store them in tupperware, which would be more eco-friendly (which I also didn’t really think about until later), but that would take a bit longer to thaw out.
Avocados are full of all those good fats that help your brain function, and are used in sweet dishes in lots of Asian countries. Just try it, at least once.
This is a great recipe for this time of year, when avocados are super cheap, and it can be waaaay too hot outside to eat real food.