The Mademoiselle Mango

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Dang Good Mussels

My Mom’s been raving about these Mussels for a while and I’ve been dying to try them out but haven’t yet (I think the amount of ingredients has been deterring me). Anyways, I was just in Miami visiting my parents and my mom and I decided to make the recipe together so that I could recreate it back in Boston, which I have not yet done, but will soon. These turned out AMAZING. It’s quite time intensive but the sofrito makes enough for 4 portions, and freezes well, so after making it once, you can make the mussels again 3 more times, minus most of the fuss. once==Everyone was practically silent throughout dinner working on and enjoying these mussels and I can pretty confidently say, I think they’re the best I’ve ever had.

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Coconut Red Curry Tofu

A friend of mine from work, taught me this great trick for tofu that’s really made me a tofu-liever. Freeze tofu blocks and defrost out of fridge for a day or in the fridge for several days. Something about the freezing process makes it easier to squeeze the water out of tofu, making it more absorbant (gets crispy!). I made lots of brown rice to serve alongside the curry and will be bringing it to work all week. Don’t hate, coworkers!

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Bacon Wrapped Asparagus

When I tell my boyfriend that I’m making a meal with a heavy veggie component he usually has a negative response (i.e. eyebrow raise, awkward silence, etc.) I’m trying to help him overcome this feeling by introducing him to all kinds of delicious vegetable (not necessarily vegetarian) dishes. I assured him that these veggies were ones that he could get behind and I really don’t think he disagreed.

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