The 3 C's of Stew: Coconut, Chickpea, Curry

Hey look! Again I'm trying to use the Flip-Cam; again I've failed to post a video, but instead I have stills from the botched shoot for you. You still win. You are a winner! You are full of as much winning as Charlie Sheen! (Is that joke old yet? The answer--yes. Am I deleting it? The answer--no.) Bonus prize? This recipe is not only vegetarian, it's vegan too. So the weekday vegetarian and animal-free among you can rejoice and we can all nom-nom together.

I've been a very busy girl--working, eating out, working out, rinse, repeat. I notice that my default go-to style of meal is the soup/stew. Why? Because throwing a bunch of things in a pot is fast, easy, super-forgiving, and almost always awesome (there are rare bad batches but everyone has a bad day now and again). Because my go-to on the go dish is a soup/stew, I steal ideas and grab inspiration from all over the place and all over the world. Today's dish combines Asian favorites coconut milk and curry powder with Middle East treats chickpeas, Oceana's sweet potatoes, and broccoli of the Roman Empire.

Curried Chick Pea Coconut Stew
--1 TBSP olive oil
--garlic, minced
--1 small onion, diced
--1 tablespoon yellow curry powder
--cinnamon and cumin
--1 large sweet potato, peeled and diced
--1 yellow bell pepper, de-seeded and diced
--1 small head of broccoli, chopped into florets
--1 14oz. can coconut milk
--1 14oz. can diced tomatoes
--2-3 cups vegetable broth (depending on whether you want more of a soup or a stew consistency)
--1 15oz. can chick peas, rinsed and drained
--1 lime

--salt and pepper to taste

Heat a Dutch oven or stock pot over medium heat. Add the garlic and onion and sauté over medium heat for two-ish minutes. Add the curry powder and a dash each of cumin and cinnamon. Stir to combine, letting the seasoning mix into the oil, onion, and garlic--this will deliver flavor throughout the dish in these tiny little spice hosts.

Add the sweet potato pieces and sauté for a few minutes before adding the bell pepper. Stir to combine and sauté for several minutes, allowing the vegetables to become tender. Add the broccoli, again, stirring regularly and only allowing the broccoli to slightly sear.

Mix in the coconut milk, then the tomatoes, and finally the vegetable broth. Bring the mixture to a boil before adding the chickpeas. Cover and reduce heat to a simmer. Allow to simmer for 15 minutes, stirring twice before serving. Season each portion with a dash of salt and a few cranks of fresh black pepper. Take the lime and squeeze juice into each portion. Serve!

Dammit Jim, I'm a cook, not a doctor...
Time: 45 minutes
Serves: 6

Calories: 399 per serving

Bon Anniversaire Bacon & Other Bad Habits!

Logo courtesy of Simply Fabulous

Gosh, has it really been a year? And yet, simultaneously, has it only been a year?

It's hard to believe that it was over a year ago when I was making bacon toffee cookie bars in my kitchen and had the epiphany moment. I decided then, fingers covered in dough, house smelling of pork products, that I wanted to write a cookbook. But as a home cook I didn't know the first thing about writing a cookbook. I'm no chef, just some girl who likes to make food things who grew up in a household with people who like to make food things, who descended from a long line of people who like to make food things.

So I decided to write a blog to first whip both my brain and my kitchen into thinking outside of the recipe box. I woke up in the middle of the night with the thought that this all had to happen NOW, bought the URL at 2am and registered both the Blogger and Wordpress user-names. My friend Kathryn, a classically trained chef, was unemployed at the time and offered her partnership services. And thus, Bacon & Other Bad Habits was born.

Photo of Kathryn and Leah courtesy of Kokoro Photography

In the past year many things have changed. I've been trying to get into better shape and so my cooking has taken on a new approach of how to eat healthy but not give up on taste or things I like to eat. I hope I've succeeded in this. I've forced myself to branch out from standards and family favorites and figure out how to cook new ingredients and use new preparations for everyday items. I started getting my vegetables from a farm to help challenge me and introduce me to new produce.

But other things have changed too. Kathryn started teaching at a culinary school and working as a personal chef and had less time to devote to my pet project. As such, she stopped blogging in February. She is also almost eight months pregnant as I write this; a delightful new critter is about to enter her world. I am very proud of my friend and former contributor and happy that her pushing and partnership are why this blog exists to begin with. I'm equally happy that she now has a pet project of her own--a baby!

My own life is on a new adventure as well. I'm slowly moving out of my tiny 400-square-foot dollhouse (take the tour on YouTube and check out my old super awesome asymmetrical haircut. I was so rad.) and into my boyfriend's house. The kitchen is bigger, the lighting is worse. Here's hoping I become a better photographer...

Thanks for reading Bacon & Other Bad Habits. For "liking" it on Facebook. For re-tweeting the tweets. And more importantly, for telling your friends and family about the site. And for cooking the recipes and providing so much excellent feedback about what you want to see more of.

Now, if I only had time to focus on that cookbook...I suppose that's all in due time, all in due time. Happy birthday Bacon & Other Bad Habits, here's to another great year!

xo,
L.

Photo of Leah courtesy of Kokoro Photography

Simple Treat From The Mid-East

I feel a bit brain dead sometimes and need easy, tasty food that serves many purposes and isn't total garbage. Oh so many times how I've succumbed to the "grab n' go" and ended up later with a tummy ache or belly swollen with too much salt or grease. Last weekend I had some veggies to use up and wanted something fast and light but satisfying. So I made fattoush. How to make Fattoush? Well, according to Wikipedia, "To make fattoush, cooks use seasonal produce, mixing different vegetables and herbs according to taste...The vegetables are cut into relatively large pieces..."

Sounds easy enough.

Perhaps you don't eat a lot of Middle-Eastern cuisine and you aren't familiar with fattoush? It's a vegetable-based salad (sans lettuce) that tastes great over couscous (as pictured above) or inside a pita. It's vegetarian, vegan, dairy, and gluten-free (and probably a whole lot of other things too...). After eating some for my lunch, I took the rest of my fattoush to a Sunday afternoon gathering of ladies, each of whom scooped some up with a pita chip as a nice snack.

Fattoush
--1 large cucumber
--1 large heirloom or beefsteak tomato (or 2 romas)
--1 bell pepper
--fresh parsley, cilantro, or mint (I used cilantro)
--TBSP olive oil
--TBSP lemon juice
--dash of salt and pepper

Truthfully, it's just as easy to make as Wikipedia makes it out to be. First you wash and chop up the cucumber and put it in a decent-sized mixing bowl.

Then you remove the seeds from the pepper, chop it up, and add it to the bowl.

Then rinse and repeat with the tomato, chopping it up and adding it to the bowl.

Mince the fresh herbs and add them to the mix. Pour on the olive oil and lemon juice and stir like crazy to mix the whole thing up. Season with a dash of salt and some freshly cracked black pepper to taste. Enjoy!

Dammit Jim, I'm a cook, not a doctor...
Time: 10 minutes
Serves:1 salad
Calories: Under 300 for the whole thing

Don't Cook? Make Pesto

Oh man, did I have a lot of herbs. And fresh herbs are so delicious and add such depth to any dish, but they can be hard to use up before they wilt and spoil. If you're growing an herb garden at home, kudos to you! That's the best way to enjoy fresh herbs year-round without over committing. But most of my veggies (and herbs too) come straight from the farm and when you're dealing with farmers you kind of get what comes. And I got a lot. A lot of parsley; even more cilantro.

But after making salsa I still had way more cilantro than I knew what to do with. And I didn't want the parsley to feel like it was getting overused since I kept adding it to almost every meal(herbs have feelings to, you know), so I decided to put each to good use by making pesto out of them.

Pesto, God love it, is just about the easiest thing to make. Ever. Some folks might like the little pre-mixed dried packet, but I'm convinced they just don't know what they're missing. If you have fresh herbs and olive oil, in 5 minutes you can have pesto.

Pesto:
--1 cup fresh parsley or cilantro
--3 TBSP olive oil
--1/2 lemon (juice only)
--2 cloves garlic

I'll tell the rest of the recipe as a photoessay of sorts, because there really isn't much of a "recipe" to making pesto...

I made my parsley pesto first, and then my cilantro pesto second. I chopped the stems off so that I just had the leaves (sure there were still some stems in there, but that's okay) and dropped that into the blender/food processor. Could you chop these up by hand? Sure you could, but a blender or food processor is so much easier! I start with one cup of the chopped herbs.

I squeezed in the juice from the half of a lemon and tossed in a few garlic cloves. Then I added the olive oil, and blended it together. Making pesto involves the Goldilocks paradigm: If the pesto is too creamy, add more herbs; if it's too piecey, add more olive oil. You want a texture and consistency that is just right.

I then scraped that into a tupperware and did a quick n' dirty rinse of the food processor before I started over again with the cilantro. Now I got a little creative and beyond adding the lemon, garlic, and olive oil, I also add in a little cumin and some dried chili powder. No one said pesto couldn't have a little kick to it...

Pesto is awesome on french bread as the base for bruschetta. You can make pizza with it. Get creative if you want to. Or don't. I just slather mine on some pita or crackers and mix in some hummus.

Dammit Jim, I'm a cook, not a doctor...
Time: 10 minutes
Makes: 1 cup of each pesto

Calories*: Parsley Pesto 405; Cilantro Pesto 374

*Remember: In this case, the calorie count is for the entire container of pesto based on the measurements above. If you add more herbs the calories change a little, more olive oil and the calories could change a lot if you're heavy handed. But you'll be using this pesto in small amounts. A teaspoon here, a tablespoon there...

Too Hot To Cook

First, it's 100 degrees outside, and second I just got back from vacation in California where I ate a lot of vegan food. Both of those factors combined in my decision to make this noodle-y salad for lunch. It's fast, simple, and easy and you won't slave over a hot stove for too long!

Soba noodles are made from buckwheat and come in these nifty little pre-portioned bundles. A staple of Japanese diet, soba is great in soup, covered in sauce, or served cold in a salad as we've done here. I roasted these veggies in the oven and seared the tofu on the stove-top but if you have a grill I'd recommend that as the way to go for maximum flavor. (As an added bonus, the heat you create from the grill will be outside where it's already hot and not inside the house).

To cut corn off the cob, you'll want to lob one end of the corn off so that it's flat. Set the cob vertically on your cutting board using that flat end as the bottom and to stabilize. Take your knife and cut along the cob in a downward motion (away from you too please) to pull all the corn niblets off in little strips. Spin the cob and repeat until the cob is cleaned of corn. There's a photo above that might better show you what the end result of this is, as I find instructions like these difficult to explain properly.

Grilled Soba Salad
--1 bundle Soba noodles
--1/2 block extra firm tofu, drained and sliced into 1/4" thick strips
--Small onion, sliced into thin rounds (left intact)
--1 cup fresh spinach, washed and dried
--1 ear corn, sliced off the cob
--2 romas

Cook the noodles according to package directions. When done cooking, place them in the sink and rinse well with cold tap water.

In a grill pan--or on the grill--grill both sides of the tofu until golden brown and tofu has a nice "crust" of sorts on the outside.

Roast the onion, corn, spinach and tomatoes in the oven until spinach and corn begin to brown and skin of tomatoes gets wrinkly. If you are grilling these veggies, you'll want to leave the spinach in a bunch and grill the whole bunch, or place the spinach inside a tin foil packet that you can easily flip on the grill.

Serve the veggies and tofu over the cooled soba noodles.

Dammit Jim, I'm a cook, not a doctor...
Time: 20 minutes
Serves: 2
Calories: 274

Ellen Gustafson: Obesity + Hunger = 1 global food issue

Another Asian Delight, Please!

Apparently I'm a little obsessed with Asian food. I mean, it's not anything I didn't actually know before--given the option of where to go out to eat, I'm likely to list four Asian cuisines out of five cuisine choices. But I've noticed that I also like to cook Asian-inspired treats as well, as evidenced by the fact that I made the Pad Thai recipe below twice in the same week...

This recipe is pieced together from many places: Various internet recipes, reading the ingredients on the ready-made stuff at the store, my own random additions. It has one solidifying piece though--everyone I make this for really likes it. It may seem complicated but it really is just that it's a multi-step process. Making pad thai yourself will require a trip to the Asian specialty grocer as many of the ingredients can be more easily (and cheaply) sourced there. One thing to note, if you can only find tamarind in a large package at the Asian grocer you can buy a jar of the pre-made "Pad Thai Sauce" on the same aisle and jazz it up by adding more chili paste.

I've included pictures from both of the weeks preparations. The first, a quiet dinner with family, the second, feeding many hungry mouths on girl's night.

Pad Thai
--1 package rice noodles (these will be marked "pad thai" or "banh pho")
--peanut oil (olive oil will work as a substitute)
--garlic, minced
--shallots, minced
--brick extra firm tofu, drained and cubed
--1 lb. boneless, skinless chicken breast, cut into smaller strips
--pad thai sauce (recipe for this below)
--1 egg
--20 medium or large uncooked de-veined shrimp, tails on
--green onions, sliced into 1/4" thick rounds
--bean sprouts, washed and drained
--1/4 cup unsalted dry-roast peanuts (found on the bulk foods aisle of most grocers)
--fresh cilantro, roughly chopped
--limes, quartered

Pad Thai Sauce:
--1/4 cup fish sauce
--1/4 cup tamarind sauce (instructions below)
--2 TBSP brown sugar
--chili paste, to taste (I use the chili and garlic sauce made by the Sriracha folks)

Prepping the Tamarind:
Tamarind comes in either paste or pulp form, either of which will need to be soaked in hot water first. If you're using tamarind paste, start with a spoonful mixed into 1/4 cup of hot water. If you are using pulp, for every one tablespoon of pulp use 1/3 cup boiling water.

Making the Sauce:
Mix all the ingredients together, stirring well until the sugar dissolves. If you need to add a little heat to do this you can make the sauce in a saucepan over low heat, stirring often. I recommend making the sauce while the noodles are soaking and the chicken is cooking and then setting the sauce aside for later. If you like you can make the sauce the day or morning before and stick it in the refrigerator until you're ready for it.

Making the Pad Thai:
Soak the noodles in tepid tap-water for 10 minutes. Don't let them get soggy! It's better to under-soak the noodles and add some water to the pan later than to have ooey-gooey noodles.

In a large skillet with deep sides, add enough oil to evenly coat the bottom of the pan and heat on high. Cook the garlic and shallots for a few minutes (I also like to toast a few peanuts with them). Add the tofu chunks and sear on each side until golden. Add the chicken pieces and cook until cooked all the way through, stirring regularly so nothing scorches. If things seem to be cooking too fast or to hot, reduce the heat to medium-high.

Add the soaked noodles and toss into the mixture like a salad so you don't break them.  Add the sauce, pouring it evenly over the pan to minimize the need for stirring.  In the center of the pan, make room for the egg. Crack the egg into the pan and scramble it before mixing it up into the rest of the meal.

Add the shrimp and stir gently. (Shrimp will cook quickly from the heat of all the items in the pan so it need not make its way to the bottom of the pan). Add 1/2 of the bean sprouts, most of the peanuts (if you didn't roast most of 'em from the start), and sliced green onions and stir to combine.

Plate it up! Top with remaining sprouts, peanuts, cilantro, and limes.

Dammit Jim, I'm a cook, not a doctor...
Time: 1 to 1-1/2 hours
Serves: 6
Calories: 471

One Hot Mess Of Veggies

As I said earlier this week, making salads can be a lot like making soup or pastas--you can throw together just about anything that tastes good!  There's pasta salad, and fruit salad, and a bevy of options when it comes to any greens-based salad. But I have to admit that even I hadn't thought of mixing in roasted vegetables until I ate a salad at a restaurant called the The Oven.

Their delightful mix of seasonal vegetables on organic greens inspired me to make my own roasted vegetable salad, with some of my favorite additions to add color, texture, and flavor. This salad is hearty enough to be served as it's own meal, but is also a great addition as a side dish as I learned when I made it for a family gathering featuring BBQ pulled pork...

Also, time is running out for our Operation Goodbye Gut contest. Be sure to email your recipe by Tuesday, June 15th to be entered to win our BIGS™prize packs!

Roasted Vegetable Salad
--Handful of raw almonds (about 50 or so)
--1 small onion, chopped
--1 medium zucchini, washed and sliced into thin slices
--1 head broccoli, stems removed and cut into florets
--1/2 bunch of kale, ribs removed and chopped or torn into pieces.
--2 TBSP olive oil
--salt & pepper
--6 medium strawberries, stems removed and sliced
--1 pear, cored and chopped into bite-sized pieces
--1 head of red leaf or romaine lettuce, torn into salad pieces

Heat oven to 350 degrees. Place the almonds on a baking sheet and roast in the oven for 5 minutes, removing once to shake/turn them for even roasting. Once roasted, remove from oven and set aside.

Coat the onion, zucchini, broccoli, and kale with olive oil. An easy way of doing this is to place all the veggies into a plastic bag, pouring the olive oil over top, adding some salt and pepper, and shaking the heck out of it until the veggies are evenly coated.  Spread the veggies out on a cookie sheet and roast, turning once, until the vegetables are cooked and begin to crisp.

Once the vegetables are crispy, remove them from the oven.  Combine the lettuce, veggies, fruit, and almonds and serve!

Dammit Jim, I'm a cook, not a doctor...
Time: 25 minutes
Serves: 4 as a meal; more as a side dish
Calories: 235 per serving (as a meal)

Operation Goodbye Gut: A Contest!

Hello June. Hello swimsuit. Hello pool parties. Hello gut.

Grrr. Gut.

I know it could be worse. People don't (often) ask me if I'm pregnant. (I'm not, and yes, there have been one or two who have looked at my little round belly and asked). I have what is known as a "First World Problem."  I am happy, healthy, and well-fed. I have many options open to me as far as food is concerned and my little Buddha isn't so large that it's unhealthy. And I don't look like this guy:

But I'm tired of the chub-rub, where the top of my jeans digs in to my tummy.  Perhaps you've noticed some tweaks to the Bacon & Other Bad Habits site? There have been more vegetarian choices (because I'm not eating much meat minus the chosen pork product) and I've added nutritional content to all new recipes.

Okay, I love bacon. I know that it isn't the most health-conscious choice, but seriously, what is a life without things you love?  There IS a way to enjoy things we like in a way that is still good for us (and bad for our guts!) so.... It's CONTEST time!

I've got fun prize packs thanks to the folks at BIGS™ Sunflower Seeds (the makers of delicious summertime treats that feature J&D's Bacon Salt). These prize packs have everything you need to enjoy an afternoon at the baseball game or a bbq--including beer coozies!

Your mission, should you choose to accept it:

From now until June 15th, submit a recipe that is secretly healthy but sure doesn't taste like it!

You will be scored on the following three items*:

--Total calorie count per serving
--Ease of preparation
--Accessible ingredients/tools

*Extra points if your recipe includes bacon or a bacon-inspired product!

Winners will be chosen by June 30th and the winning entry will be posted here (clearly) with recipe credit of course, and perhaps a big fancy photo of you.

Email Your Recipes!

Federal Trade Commision, this fine print is for you:

Winners will receive one prize pack courtesy of BIGS™ valued at $50.00. Bacon & Other Bad Habits does not receive any funds from the fine folks at BIGS™. They were just nice enough to give us some super cool schwag that our fellow bacon-lovers could win because they're nice people and they love bacon too.

Are You Spicy?

I don't own a grill. I know that seems somehow blasphemous to both the gods of summer and the gods of food, but it's true.  Not even a George Foreman.  To clarify, I know how to grill and grew up in a household where the grill was gassed up all 12 months of the year.  But since I don't have any space at my house for one of my own, I make do indoors with a grill pan and a flat cast-iron skillet.

Since I have to substitute for the rich dynamic flavor of grilled meats, I'm fond of using dry rubs to give my indoor meats some extra oomph.  Today's recipe is for spicy steak, as the full flavors of the following spices lend themselves well to a rich piece of red meat.  Dry rubs also do wonders to breathe new life into cheaper or tougher pieces of meat.

And if you're not a sad grill-less person like me, feel free to slap this bad boy on the outdoor fire...

Spicy Steak
--dry rub
--1lb. piece of flat steak like flank, flat iron, hanger, skirt, or a chunk of top round (pictured here)
--cooking spray (if cooking indoors)

Let the steak come to room temperature before cooking.

Spicy Dry Rub:
*I rarely measure my spices so I recommend starting off small as you can always add more later to make it fit your taste to become more or less spicy, garlicky, peppery, etc.
--1 tsp. garlic powder
--1/4 tsp. onion powder
--2 tsp. brown sugar
--1 tsp. paprika
--1 tsp. ancho chili powder
--1/4 tsp. salt
--1/2 tsp. black pepper
--1 tsp. red pepper (ground or flakes)

In a smaller bowl, mix all the spices together with a spoon until evenly combined.

Using your fingers, grab large pinches of the dry rub mixture and rub it into the steak. When the first side is evenly coated with rub, flip it over and evenly cover the other side of the meat. Use all of the dry rub.

Grill steak!

Or heat a large cooking-spray coated skillet or cast iron skillet over medium to medium-high heat and cook until desired doneness (ours are cooked to medium), scraping away any fat that cooks off.

Remove from heat and let rest a few minutes before slicing. Cut against the grain before serving. This is AWESOME in salad!

Dammit Jim, I'm a cook, not a doctor...
Time: 15 - 20 minutes
Serves: 4
Calories: 302

Vegan. Green. Curry.

Mmm Thai curry. Hello delicious. Not to be confused with its tumeric-based Indian and Pakistani cousins, Thai curries are made of red, green, panang, and massaman curry pastes (among others). While both kinds of curries are delightful, the Thai version is heavy on the vegetables and often comes in a coconut milk broth.

I made a big batch of this to feed me and some out of town guests who are Vegan. If you are a carnivore, you can make yours with chicken pieces or beef and chicken broth. I made my own green curry paste using a recipe I found on the internet years ago (God knows where) but you can use a jar or packet purchased from the grocery store. If you are a vegetarian or vegan, and you pre-purchase the curry paste make sure you buy the kind that doesn't have fish sauce or shrimp paste in it!

Vegan Green Curry:
--1 block of extra firm tofu, well-drained and chopped into bite-sized chunks
--1 1/2 cups of uncooked jasmine rice
--1 TBSP sesame oil
--1 TBSP olive oil
--Garlic, minced
--Ginger, minced
--1 small onion, chopped
--1 large head of broccoli, chopped into smaller florets
--1 16oz. bag of frozen stir-fry vegetables
--1 pint of grape tomatoes
--1 14oz. can of coconut milk
--Green curry paste
--2 1/2 cups of vegetable broth

In a frying pan sear the tofu on medium to medium-high heat.  Make sure all sides are seared.

Cook rice according to package directions.

While the tofu sears and the rice cooks, heat the sesame and olive oils in a large pot or dutch oven over medium heat. When the oil is warm, add the garlic, ginger, and onion. Saute until translucent.

Add the broccoli and frozen vegetables and cook, stirring often, until the vegetables begin to get tender.  Add the tomatoes and stir to mix all the vegetables together. 

Add the coconut milk and the curry paste. Stir to fully dissolve the curry paste. Start in small batches, because remember, you can always add more curry paste but you'll have a hard time taking some away!

When curry paste is dissolved add the vegetable broth and bring to a boil. Turn heat down to simmer and add the seared tofu, stirring to combine. Continue to add curry paste, as needed, until the curry is to your taste.

Serve over the rice.

Dammit Jim, I'm a cook, not a doctor...
Time: 40 minutes
Serves: 6
Calories: 230 per serving

Cinco de Bean-o

All right, all right. So that title probably isn't my greatest. But since today is cinco de mayo, a holiday celebrated because of a battle victory, today's dish is full of something you'd need to win any battle: protein!

This recipe is vegetarian but can easily be made vegan by substituting the chicken broth for vegetable broth. It's chock full of protein and fiber, so it's good for you, but clearly it tastes good too or I wouldn't have put it up here!

I made mine as a full meal (dude, there's a salad on top of it!) but you could also make this as a side dish or the insides of a burrito.

Colorful Black Beans & Rice
--1 cup brown rice
--1/2 cup chicken broth
--1 tbsp olive oil
--1/2 an onion, diced
--garlic, minced
--cumin
--cilantro
--oregano
--salt & pepper
--1 can (15oz) black beans, rinsed & drained
--1 can (14.5oz) diced tomatoes
--1 mango, de-seeded, peel removed and chopped
--1 avocado, de-pitted, peel removed and chopped

All spices are always to your taste!

Cook the rice according to the package directions, substituting 1/2 cup of the water with the broth.

While the rice cooks, heat the olive oil over medium-high heat in a skillet or pan that has a lid. Add the onion, garlic, cumin, cilantro, oregano, and salt and pepper and cook uncovered, stirring often, for 2-ish minutes.

Add the beans and tomatoes. Cover the mixture and simmer for 10 minutes until the liquid reduces. Smash some of the beans with a fork to thicken the mixture.

Serve over the rice (or mix together) and top with the mango and avocado.

Dammit Jim, I'm a cook, not a doctor...
Time: 20 minutes
Serves: 4 (as a meal)
Calories: 327 per serving