Guacamole Rice and Beans with Mango Salsa

Serves: 2-3

I realize this picture does not do this recipe justice, but the only camera I had available at the time was the Photobooth camera on my Mac. It really was a beautiful plate...













Mango Salsa:

2 mangos (I like them even if they are still slightly under-ripe and firm)
1/2 red onion
1/2 green bell pepper
1 jalapeño
1 large clove of garlic
juice from 1/2 a lemon (the other half can be used in the guacamole)
1/4 tsp salt
1 tsp brown sugar
1 tbsp vegetable oil
1 tbsp chopped cilantro

Dice mangos, onion, and pepper and toss in medium bowl. Mince jalapeño and garlic and add to bowl. Stir in the lemon juice, salt, and sugar. Heat oil in skillet. Toss in the mango salsa and cook briefly, for about 3 minutes, or until the peppers begin to change color. Remove from skillet and refrigerate until cool.

Black beans:

1 can black beans, or 1 1/2 cups cooked
1 tsp ground cumin
1/2 tsp garlic powder
pinch of cayenne
1 tbsp water
1/4 tsp corn starch

Combine all ingredients in small saucepan. Bring to a simmer. Cook for about 5 minutes, or until sauce begins to thicken. Cool slightly.

Guacamole rice:

2 avocados
3 cloves garlic
1/4 tsp cayenne (or more to taste)
juice from 1/2 a lemon
1/4 tsp salt (this may be too much if you plan to serve the guacamole separate from the rice)
1 cup rice, cooked

Mash avocados, until nearly smooth. Add garlic, cayenne, lemon juice and salt. Add to warm rice, and combine.


Garnish with sprigs of cilantro. Serve rice, beans, and mango salsa on the same plate, and try each combination (rice and beans, salsa and rice, beans and salsa, or all three!) or enjoy separately.


BRUNCH OPTION: Serve with a side of scrambled eggs or topped with a fried egg.

Coffee Cake Crumble

Dry Ingredients
1 cup whole wheat flour
1 cup white flour
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp orange zest
1 cup old fashioned oats

Wet Ingredients
1 egg
1 cup brown sugar
1/2 cup applesauce
1/2 cup vegetable oil
1/2 tsp vanilla

Streusel
1 1/2 cups oats
3/4 cup sugar
2 tsp cinnamon
1/4 cup cream cheese
2 tbsp butter

Preheat oven to 350˚. Grease 9x9x2 inch baking pan.
Prepare streusel: Combine first three ingredients in medium bowl. Work in cream cheese and butter like you would for a pie crust, until most of the oats are moist, and lumps form. Set aside.
In large mixing bowl, combine all dry ingredients. In separate bowl, beat egg throughly. Add brown sugar, applesauce, vegetable oil, and vanilla, and mix until combined. Quickly stir wet ingredients into the dry, but be careful not to over-mix (it's OK to leave a few lumps). Pour half the batter into the pan, and spread evenly. Using fingers or the top of a wooden spoon, poke holes into the batter, about an inch apart. Sprinkle half of the streusel over, and top with remaining batter. Repeat the "poking" process, and cover with the last of the streusel. Bake for 35 minutes, or until toothpick inserted into the middle comes out clean. Cool briefly, and serve with coffee, fruit, and sour cream.