Asked a friend what I should try after the coconut sorbet and she said something with mangoes. Since we spoiled Southern Californians still have them I gave it a try!
Tried mango ice cream first. It wasn’t bad but the sorbet was much better! I think it just depends on if you want something creamy or fruity. Was able to find a recipe that called for honey or agave syrup instead of sugar so that was a plus. I used super ripe mangoes too.
Took a picture of ice cream as it was churning but forgot to take a pic of the finished product!
And the sorbet!
The recipes are both simple and I didn’t make any adjustments except for cutting the honey for the sorbet to half of what recipe called for.
Oh, one more thing, not Korean. Made caramel sauce to go with my Vietnamese coffee. Probably a no no but I really like caramel. Now I can have caramel with no extra additives if you are ok with refined sugar. Kind of dangerous that I know how to make it now…
Here’s my final post for today. I actually couldn’t find what I wanted on Maangchi so had to go searching somewhere else. I wanted the quick version. Oh, my American microwave mentality. Gotta have everything quick. Well, at least I’m using fresh ingredients!
Well, when I post I post. I have been up to a lot lately as you can see. But not a lot of blogging. I’ve especially been working on my Korean side dishes. Since my husband is Korean I’ve come to eat and like Korean food more, especially side dishes. But, spending $5.99 and more per pound? I thought I’d just better learn. And, once again, with Google, no one can say they can’t cook. Even a mouse can cook! Haha! Who knows where that is from? So the next two posts are two Korean side dishes I really enjoy especially the cucumber one.
I got the recipe from Maangchi– my go to for how to make Korean food.
I’m lazy so I didn’t even bother with pat drying the radish. And if you’re trying to watch sodium intake, like I am for my husband, start with less fish sauce and add more to taste. If you’re not sure how spicy it’ll be start with less hot pepper flakes and add as needed.
4 lb Korean radish (or daikon)
2 Tbsp salt
2 Tbsp sugar
2 Tbsp minced garlic
1 tsp minced ginger
4 stalks chopped green onion
1/4 cup fish sauce
2/3 cup hot pepper flakes
Cube radish into 1 inch cubes. Mix with salt and sugar. Let sit while you prepare other ingredients then mix all together.
This is my lazy way. Feel free to follow instructions at Maangchi’s site.
I wanted to make a dessert for a good friend and his boys who have many food allergies. I knew his favorite was coconut sorbet and since I just happened to discover my mom’s ice cream maker sitting unused in their garage as we were helping to reorganize it was the time to try it. It didn’t take too long to find a recipe that was easy and it turned out a little too delicious. Please remember it is coconut milk, gluten and dairy free, but not fat free!
Did you know a coconut has a soft spot? My mom discovered it since we like to drink coconut water from the coconut so much. She would shave it down as much as possible before cutting into it and found it. Before we would just strike it quick and hard with a butchers knife to get through but you might catch your fingers too! This is probably how monkeys can drink the water before they completely break it up to get the meat. If it was all too soft it would break too easily and they wouldn’t get water. Wonderfully made by God!
I got the recipe from The Hungry Mouse. It only takes 3 ingredients! And as The Hungry Mouse recommends make sure to buy coconut milk without all the extra additives (Thai Kitchen brand) and don’t go with lowfat. If you’re going to enjoy coconut sorbet go all the way! And one of these days I may try making it from real coconuts…
The recipe called for way too much sugar for my taste. You can always add more before you throw it in the ice cream maker. Here’s recipe with my adjustment:
With 3 cans you’ll have to definitely throw in freezer to harden or you’ll have more shake than sorbet. If you’d like to eat right away go with 2 cans and 1/3 cup sugar.
Throw everything in a blender and blend until bubbly. Then put in ice cream maker according to instructions. Pour into freezer safe container with plastic wrap on top and freeze until consistency you desire.
It looked light a big bright star next to the moon. I had no idea Venus was going to be seen last night but I got a call from my mom who told me to go outside and look at the really bright star next to the moon. She said she was taking a walk and the bright light didn’t move so it had to be a star but my dad didn’t believe her because it was too bright. So she called me to confirm she was not seeing things. And it’s not like I’m an astronomer or anything. By far! But I did see the space station several months ago and it was moving so it couldn’t be that. So on to Google to search! And sure enough found out it was Venus! Aah, the things we would never figure out without Google or an astronomer!
It was an amazing sight! It was so bright. After I realized it was Venus I grabbed my daughter and went outside to see it since she’s been reading and listening to books on CD about the solar system. She absolutely loves Mrs. Frizzle and The Magic School Bus! I’m only more excited about these things because I want to show her what she has only read or heard about.
How much is out there and we merely caught a glimpse last night of what our great Creator God has created. There’s a verse in the Bible in Genesis 1:1 that says “In the beginning God created the heavens and the earth.” God created something out of nothing. Who can do that? But God did. And it’s interesting that the verse says God created the heavens and the earth. It doesn’t say God created the universe or the planets or Mars or Venus. But, God created the earth. How specific is that? And how important is the earth?