This week, Marie braves the frigid Southern California winter temperatures to bring over four mystery ingredients to the Fearless Flying Kitchen.
Read on for episode breakdown.
Ingredients featured in this week’s episode:
It was a cold week in San Diego, so Marie brought over her favorite comfort food (Windmill Cookies), something tropical (Mango), something actually frozen (Swordfish Steaks) and something spicy to warm you up (Zhoug Sauce).
Let’s start with the ZHOUG SAUCE. Aside from being difficult to pronounce, it is a pretty perfect, versatile dip, that tastes like a cilantro and jalapeño pesto. It has “Yemeni Roots,” which we have concluded means it comes from YEMEN as opposed to having an ingredient that is the actual roots of the illusive yemeni plant.
We thawed our swordfish in a bowl of warm water for about 15 minutes, and then topped it with the Zhoug sauce and baked in the oven. The insert in the swordfish has a ton of cooking options (pan frying, grilling, baking, etc.). We also played with the Zhoug sauce as a veggie dip, with equal parts LOW FAT SOUR CREAM, PLAIN ICELANDIC YOGURT, and ZHOUG SAUCE. It was pretty spicy for a dip, but would be great on a pita with a meatball or falafel.
Marie admittedly included the MANGO so she could learn how to cut it properly. This seems to be the one fruit and vegetable that I hear the most complaints about cutting. It is fairly easy to peel (with a knife or standard peeler), but then you have a very slippery surface that makes cutting into the awkward hard core pretty dangerous. You could also do the cut-first-peel-second method, but then it makes traditional peeling much more difficult. Some people swear by this “drinking glass” method of peeling mango. Try it and let us know how it works for you!
The flavors in the mango mix really well with the sweet bell peppers to create a tropical take on fried rice. All you need is some microwave rice, rice vinegar, and low sodium soy sauce, and you have a fun and easy weeknight side.
To finish off our meal, we experimented with some Windmill Cookie experiments. The first thought was to make a frozen yogurt. The key here is to only leave the yogurt in the freezer for 1-2 hours, just enough to begin to solidify, but not long enough to freeze completely. One thing we didn’t try (but you can!) is to put this in a popsicle mold, and freeze overnight.
Our favorite application was definitely the chia seed pudding. You could easily cut back on the amount of sugar and windmill cookies (by at least half), and it wouldn’t sacrifice flavor at all. I loved the addition of Chia Seeds for the additional nutritional boost (extra fiber, protein and Omega-3 Fatty Acids).
And lastly, this video wouldn’t be possible without the inspiration of this FABULOUSLY HILARIOUS Misheard Lyrics video for O Fortuna (from Carmina Burana). Marie and I have both performed O Fortuna with our choirs in the past, and think this video is hilarious every time we see it.
Almond Windmill Cookie Dessert Extravaganza
- 15 WINDMILL COOKIES! SALSA COOKIES! (hulk smashed)
- 1 can coconut milk
- 1 vanilla greek yogurt
- 1/4 cup sugar
- 2 Tbsp Chia Seeds
- Crush mix all the windmill cookies (by hand, food processor, or blender) and combine with the rest of the ingredients in a mixer.
- If you are making ice cream, then put in a small container and put in the freezer for 1-2 hours.
- If you are making chia seed pudding, then add 1 Tbsp of chia seeds for each 1/2 cup of liquid. Stir well, cover and put in the fridge for at least 20-30 minutes so chia seeds can become gelatinous and thicken.
- 2 Frozen Swordfish Steaks
- 1 tsp Olive Oil per steak
- 1-2 tsp Zhoug Sauce per Steak
- Red Bell Peppers, diced
- Thaw swordfish steaks, either overnight in the refrigerator or in a bowl of warm water. Preheat oven to 400
- Once thawed, remove from package and place on a baking sheet. Top steaks with 1 tsp of Olive Oil and Zhoug sauce (about 1-2 tsp per steak. If you want a subtle flavor, go for 1 tsp. If you like spice, go for 2). Rub the Olive Oil and Zhoug Sauce in a thin layer and top with chopped bell peppers.
- Bake for 15 minutes and remove from over. Let set for 2-5 minutes and then serve with Mango Fried Rice.
Mango Fried Rice
- 1 Mango, peeled and diced
- Half Red Bell Pepper, Diced
- Half Green Bell Pepper, Diced
- 1/2 Red Onion, Sliced thin
- 2 Tbsp Olive Oil
- 2 Bags Frozen Jasmine Rice, Microwaved
- 1 Tbsp Rice Vinegar
- 2 Limes, Juice only
- 1/2 Cup Cilantro, Chopped
- 2 Tbsp Low Sodium Soy Sauce (plus more to taste)
- Salt and pepper to taste
- Peel & dice mango. Dice 1/2 red onion, 1/2 red bell pepper, 1/2 green bell pepper
- Over medium high heat, warm Olive Oil. Once hot, add Onion and sauté for 3-5 minutes. Then add Bell Peppers and cook for another 3-5 min. Once Bell Peppers start to soften, add Mango and cook for 5 minutes.
- Meanwhile, heat rice in microwave. Once cooked, add to pan (after you’ve added the mangos). Add in Rice Vinegar, Lime Juice, Soy Sauce, salt and pepper. Finish with Cilantro, and give it a good stir, then remove from heat and serve.