Wednesday’s Helping: Alternate Ingredients for Blackened Mango Chicken

Not only for birds

We suggest substituting the chicken in this week’s dish with a hearty type of fish, such as salmon or mahi-mahi.  Or what about grilling up prawns and scallops?  Again, the mango sauce creates a glaze and crust that prevents natural juices from seeping out of the fish or shellfish.  You can skewer the seafood to make shish kabobs.  Make sure to allocate a proportionate amount of time to marinade the alternate ingredients. 

Tuesday’s Cupful: Double Golden Fish Brand Mango Sauce

Sweet Tropical Dressing

The chicken appears charbroiled but we assure you that it’s yummy.  The seasoning sauces and hot grilling helped seal in the chicken’s juices and flavors.  The Mixed Stew crew used Double Golden Fish Brand Mango Sauce to “offset” the rich soy sauce flavor in the marinade.  A (12.7 oz.) bottle of mango sauce is fairly priced under $5.00 at H-Mart.  This particular sauce also contains hints chili pepper so it’s spicier, too.  Remember that real mangoes constitute a very sweet serving of fiber in every bite.   

Wednesday's Helping:Sweet Quesadillas

The Mixed Stew is going on hiatus from April 6th thru April 10th.  We hope everyone enjoys a week of sweet repeats. The Mixed Stew will be back on April 13th with even more yummy posts. Happy Easter!

Post originally from May 7, 2012

A dessert with Mexican flair

The savory version of this food item tends to be a favorite for lunch and dinner.  Here’s a luscious dessert rendition:

What you will need:

1 metal spoon

1 metal spatula

1 chef’s knife

1 medium-sized bowl

1 cutting board

1 fry-pan or skillet

1 serving plate

2 large flour tortillas

½ cup cream cheese

1 ripe banana, thinly sliced

½ cup dried cranberries

3 tblspn honey or maple butter

Butter

1 to 2 teaspoons cinnamon, ground

Optional: 

Whipped topping

Cooking and Directions:

Layout one flour tortilla on cutting board.  Smear and spread cream cheese on one-half and one side of tortilla.  Then add a layer of dried cranberries, sliced banana, sprinkled cinnamon, and honey (or maple butter).  Fold over clean tortilla flap to form quesadilla.  Press down firmly.  Heat up skillet at medium-high heat.  Add a pat of butter to skillet and grease bottom of pan.  Next, carefully position quesadilla into skillet.  Let quesadilla cook on each side for 1 to 3 minutes until nicely browned.  Repeat process for second tortilla.  Cut cooked quesadillas into wedges with chef’s knife and serve with whipped topping.  

Tuesday's Cupful: Healthier Coconut Cream Pie

The Mixed Stew is going on hiatus from April 6th thru April 10th.  We hope everyone enjoys a week of sweet repeats. The Mixed Stew will be back on April 13th with even more yummy posts. Happy Easter!

Post originally from August 4, 2014 

A chocolate edge, too

The Mixed Stew has been concocting this sweet sensation for some time.  Here’s the recipe:

What you will need:

1 flat cookie sheet

1 (8 or 9 inch) pie pan

1 medium-sized bowl

1 food processor

Non-stick Cooking Spray

½ cup powdered sugar

1 (12 oz.) pack soft tofu

1 (12 oz.) pack firm tofu

3 tablespoons vanilla extract

¾ cups coconut, shredded

2 ½ cups dark chocolate Cheerios, crushed into crumbs for crust

½ cup butter, softened

Pinch of salt

Cooking and Directions:

Combine crushed cereal with butter in bowl.  Work butter and crumbs into round ball of dough for pie crust. Place in fridge for 15 minutes.  Preheat oven at 325 degrees.  Grease pie pan with cooking spray.  Then take out chilled dough and press into pie pan to form crust. Place pan on cookie sheet and place in oven.  Let crust bake for 20 minutes.  Remove crust oven from oven.  Let crust cool to room temperature.

Place tofu in food processor.  Add powdered sugar, salt, and vanilla extract.  Process tofu for 3 to 4 minutes until smooth and creamy.  Pour tofu mixture into cooled pie pan and spread to form creamy layer of filling.  Sprinkle top of pie with shredded coconut and rest of cereal crumbs.  Place pie in fried for at least 3 hours to set for serving.  Serve cold.      

Monday's Bread Bowl: Pistachio Cake

The Mixed Stew is going on hiatus from April 6th thru April 10th.  We hope everyone enjoys a week of sweet repeats. The Mixed Stew will be back on April 13th with even more yummy posts. Happy Easter!

Post originally from March 12, 2012 

A nutty, dizzying delight

Every slice of this cake makes a light and soft dessert. Try our pistachio cake if you’re tired of the usual vanilla or chocolate. Pistachio provides the delicate and unique flavor note. Here’s the recipe:

What you will need:

1 wooden spoon
1 large spoon
½ cup rum (or lemon lime soda)
1 tbspn all-purpose flour
2 (9-inch) round cake pans
Non-stick cooking spray
1 package Duncan Hines Classic White Cake Mix
Whites from 3 large eggs per box instructions/ingredients
1 (3.4 oz) package pistachio pudding mix
1 cup apple sauce
1 package Duncan Hines vanilla frosting

Cooking and Directions:

Follow instructions on side of cake mix box substituting apple sauce for vegetable oil and decrease water by 1/2 cup because that will be substituted with rum. Add pudding mix and rum then blend well. Be careful not to over mix. Grease pans with non-stick cooking spray then coat bottom and sides with flour. Pour cake batter into pans and bake. Test center for doneness with toothpick. Let cake layers cool then frost.

Thursday’s Side Dish: Nature Valley Breakfast Biscuits

Breakfast on-the-go best

The Mixed Stew recommends this food item for anyone who that has a difficult time waking up in the morning.  Nature Valley brand name breakfast biscuits contain 26 grams whole grain in each crunchy serving of biscuits.  They come in blueberry and honey but watch out for the possibility of newer flavors being issued.  An 8.85 oz. box comes with 5 individual servings of 4 biscuits.  We purchased 1 box for $2.50 at our local Giant.  Look for them at your favorite grocery chain.

Wednesday’s Helping: Substitutes for Stuffed Peppers ala Mexico

Without Corno di Toro

The chili peppers lend heat and sweetness to our special recipe.  But what if you cannot find Italian Carmen peppers?  Remember that poblano, Anaheim chile, and even regular bell peppers can do instead.  We recommend farmers’ cheese or cottage cheese if you cannot find queso freco.  Meanwhile, substitute shrimp, canned salmon, or canned crab meat for the canned tuna for different twists on seafood flavors.  Lastly, eliminate the tuna all-together for real vegetarian fare.            

Monday’s Bread Bowl: Tuna Stuffed Chili Peppers ala Mexico

Spicy, cheesy, and seafoodie

We recommend this dish if you’re in the mood for some Mexican comfort food that’s spicy but also loaded with seafood flavor.  Here’s the recipe:

1 large mixing bowl

1 metal bowl

Aluminum foil

1 (28 oz.) can green chile enchilada sauce

1 pair metal tongs

1 baking pan

1 whole egg, beaten

2 (12 oz.) blocks, queso fresco, chopped into small cubes

8 – 12 Carmen (Corno di toro-type) peppers

2 (5 oz.) cans of tuna, drained

1 cup spinach, coarsely chopped

1 yellow onion, diced small

3 garlic toes, minced

Olive oil

Cooking and Directions:

Slightly roast peppers on stove-top with metal tongs.  Do not blacken.  Turn as needed.  Create blisters but do not char.  Place peppers in metal bowl and set aside.  Combine cheese, tuna, onion, garlic, and egg in mixing bowl.  Mix well.  Set aside.

Preheat oven at 350 degrees.  Make a lengthwise incision in each pepper.  Remove seeds.  Repeat until all peppers are clean.  Carefully stuff peppers with tuna mixture as shown.  Position stuffed peppers on foil-lined baking pan.  Drizzle tops of peppers with olive oil.  Finally, pour green chile verde enchilada sauce in pan and around peppers.  Place peppers in oven for 1 hour or until cheese starts to brown.  Serve immediately.     

Wednesday’s Helping: Mushy Peas Alternate Ingredients

Mush in Spice

What else can you do with this dish?  We suggest changing up the seasonings a bit.  For example, substitute the mint with basil, Thai basil, or cilantro.  Add garbanzo beans, black-eyed peas, or pigeon peas to break up the green monotony.  Remember that a dash or two of garlic powder can work instead of using fresh garlic.  Lastly, use low-fat butter to significantly cut the calories.   

Tuesday’s Cupful: Background on Minty Peas

British comfort food

This dish is a variant of “mushy peas,” which is a British staple.  The Mixed Stew was also inspired by Nando’s PERi-PERi Macho Peas.  It’s hard to mess up with this dish.  Presentation comes in second to taste and rustic charm.  Mashing the peas helps to infuse the green peas with spicy seasonings the off-set the natural sweetness of this green veggie.  We used cherry peppers that provide some extra grit without sacrificing peppery flavors.  DO NOT OVERMASH!  You want bruised peas but not a sludge or puree.  Remember that peas provide a great source of protein and dietary-fiber.

Thursday’s Side Dish: Blue Bunny Sweet Freedom Snack Size Vanilla Ice Cream Cones

Healthy Cream Cones in a Pinch

They’ve got everything their larger counterparts have and then some in regards to watching waistlines.  Blue Bunny brand name Sweet Freedom Snack Size Vanilla Ice Cream Cones come made with low-fat vanilla ice cream.  Blue Bunny also neglects to add sugar but their recipe uses Splenda instead.  You’’ll bite into cream cones, which are covered in a chocolate dip and studded with peanuts.  Each box contains 6 cones that are 110 calories each.  So, if you need the taste but not the caloric count then we recommend this product.  Expect to pay $4.99 and up so shop around for the best price.

Thursday’s Side Dish: Dark Chocolate Crunch Cheerios

A new addition

Yes, General Mills provides a newer and even healthier alternative to its Chocolate Cheerios.  Look for Multigrain Dark Chocolate Crunch in the cereal aisle of your favorite grocery store chain.  This product came in handy for our healthier Coconut Cream Pie.  Five different whole grains infuse each bowl of this cereal so eat up and enjoy without the guilt.    

Wednesday’s Helping: Alternative Ingredients to Healthier Coconut Cream Pie

Lighten up the sugar, too

Yes, you can go one extra step in making our recipe even more health conscious by substituting the powdered sugar with Splenda or agavesyrup.  Otherwise, make it semisweet by cutting the powdered sugar quotient in half.  You can also add strawberries, blueberries, and even bananas to the toppings for some natural fiber and vitamins.  Chopped walnuts, pecans, or hazelnuts can also add a more nutritious bite.     

Tuesday's Cupful: Background on Healthier Coconut Cream Pie

Creamy, Coconutty, and Leaner

The result even looks like it has a meringue that’s common in the American Southern food favorite.  Our dietary-conscious pie has everything that the regular version has and then some.  The key is to thoroughly process the tofu into a silky smooth mousse.  If you don’t remember, this recipe is an off-shoot of our Chocolate Hazelnut Mousse.  We went for with vanilla extract that’s simple and refreshing.  Meanwhile, Dark Chocolate Cheerios provides a proven flavor and texture ingredient that really packs a punch.  National Coconut Cream Pie day is celebrated on May 8^th in the U.S.A.       

Monday’s Bread Bowl: Healthier Coconut Cream Pie

A chocolate edge, too

The Mixed Stew has been concocting this sweet sensation for some time.  Here’s the recipe:

What you will need:

1 flat cookie sheet

1 (8 or 9 inch) pie pan

1 medium-sized bowl

1 food processor

Non-stick Cooking Spray

½ cup powdered sugar

1 (12 oz.) pack soft tofu

1 (12 oz.) pack firm tofu

3 tablespoons vanilla extract

¾ cups coconut, shredded

2 ½ cups dark chocolate Cheerios, crushed into crumbs for crust

½ cup butter, softened

Pinch of salt

Cooking and Directions:

Combine crushed cereal with butter in bowl.  Work butter and crumbs into round ball of dough for pie crust. Place in fridge for 15 minutes.  Preheat oven at 325 degrees.  Grease pie pan with cooking spray.  Then take out chilled dough and press into pie pan to form crust. Place pan on cookie sheet and place in oven.  Let crust bake for 20 minutes.  Remove crust oven from oven.  Let crust cool to room temperature.

Place tofu in food processor.  Add powdered sugar, salt, and vanilla extract.  Process tofu for 3 to 4 minutes until smooth and creamy.  Pour tofu mixture into cooled pie pan and spread to form creamy layer of filling.  Sprinkle top of pie with shredded coconut and rest of cereal crumbs.  Place pie in fried for at least 3 hours to set for serving.  Serve cold.      

Wednesday's Helping: Latiya

The Mixed Stew crew is going on a vacay. Meanwhile, we're having a run of old favorites from Guam this week. Enjoy.

Post originally from October 24, 2011 

Chamorro custard cake

This is a Guam favorite that’s sure to please anybody with a sweet tooth. A light but creamy yellow custard is poured a top a rich and yellow butter cake. Then it’s flavored and decorated with ground cinnamon before serving cold or at room temperature. Here’s the recipe:

What you will need:

1 wooden spoon
1 wire whisk
1 medium-sized sauce pan
1 can (or 12 oz) evaporated milk
1 2/3 Cup water
¼ Cup cornstarch
5 tablespoons sugar
Plastic wrap
1 large platter or serving tray
1 tablespoon vanilla extract
2 teaspoons butter
2 whole eggs, beaten
ground cinnamon
yellow cake (or store-bought pound cake)

Cooking and Directions:


Slice yellow cake or store-bought pound cake into ¼ inch thick by 3 inch pieces. Arrange slices on to platter so that rectangular pieces overlap and slices have straight cracks between them. Completely cover platter with cakes slices and cover with plastic wrap. Set aside.

Place sauce pan on medium heat. Pour in 1 1/3 cups water and bring to a slow boil. Add evaporated milk and sugar while stirring. Mix remaining water with cornstarch and vanilla extract. Gradually pour in cornstarch mixture while continuing to stir with wooden spoon or whisk. Be careful not to burn the custard.

Wednesday’s Helping: Alternative Ingredients for Mango Walnut Bread Pudding

Try banana, too

This bread pudding has all the basics to make a sweet exclamation mark to any meal.  We suggest substituting the mangoes with 4 over-ripe bananas, mashed pears, or mashed pears in a pinch.  The baking powder can be substituted for baking soda.  Hazelnuts, almonds, and chestnuts can be used instead of walnuts.  Meanwhile, remember that you can use multigrain or whole wheat bread to make healthier servings in every slice.   

Tuesday’s Cupful: Background on Mango Walnut Bread Pudding

A Sweet –n- Tangy Moo Moo

The Mixed Stew crew made this luscious pudding from inexpensive, simple, and yummy elements.   The sweetened-condensed milk, vanilla extract, and mangoes constitute the core flavor ingredients.  We recommend using “stale bread” that’s at least one or two days old to make a dense pudding that’s satisfying.  The mangoes must be ripe or even “over-ripe” to make this pudding work well as a comfort food dessert.       

Monday’s Bread Bowl: Mango Walnut Bread Pudding

A rich tropical pudding

If you have cravings of mango and walnuts in a bread pudding, then this is right up your alley.  Here’s the recipe:

What you will need:

1 large mixing bowl

1 wooden spoon

2 tablespoons butter

1 bread loaf pan

1 (14 oz.) can condensed milk

1 cup warm water

2 ripe mangoes, diced into small pieces

3 whole eggs, beaten

½ teaspoon baking powder

8 bread slices, chopped into cubes

2 tablespoons vanilla extract

1 cup walnuts, crushed

Cooking & Directions:

Preheat oven at 350 degrees.  Combine condensed milk and warm water in mixing bowl.  Add bread cubes, baking powder, walnuts, vanilla extract, and mango pieces.  Pour in eggs and mix well.  The bread should soak up liquid.  Grease bread loaf pan with butter then pour in batter.  Place bread loaf in preheated oven and bake for 1 hour to 75 minutes.  Pull out bread pudding once cooking time has elapsed.  There should a golden brown crust to the cooked loaf.  Let pudding rest for 15 to 20 minutes then slice and serve.    

Thursday’s Side Dish: Hawaiian Host Macadamia Nuts

An islandy staple

We recommend these chocolate covered macadamia nuts to anyone with a hankering for chocolate and macadamia nuts.  Hawaiian Host has been producing these special confections for over 80 years.  Each bite is rich and creamy.  The spirit of Aloha characterizes every box of their chocolates.  An 8 oz. box of 16 pieces will cost $8.99 and up depending where on you purchase this product.  Look for these chocolates at Hawaiian-themed store outlets and select food stores.