You guys are in for SUCH a treat today! It may surprise you to find a recipe for King Crab on a blog all about cheap cooking, but it is possible to enjoy such a decadent ingredient on a tight budget. I’ve mentioned several times that one of my favorite tips to save money on food is stretching your more expensive ingredients like meat and seafood. If you buy just one or two King Crab legs, you can stretch them with other more affordable ingredients to make an incredible dish that’s perfect for a special occasion.
Alright, yesterday was my first day back at work after vacation, I feel like I’m back in the real world again. Not so fun, but necessary. Two things that can help you get through vacation rebound? Reliving your time off through photos, and refreshingly tropical treats. I’ll have some posts over the next couple weeks about our vacation interspersed with regular recipes. To kick off the post vacation posts, I’ve got some photos from Foodportunity, a neat idea of freezing tropical fruit puree that I got from Kiran (Help, I saw this idea on someone’s blog who commented here recently but didn’t bookmark it you made popscicles and called them lollies, let me know so I can link to you!), and the amazing and incredible vegan smoothie I made with the fruity ice cubes.
In Hawaii I grew up learning how to eat all sorts of tropical fruit in different ways; pineapple, lychee, passion fruit, mango, papaya, avocado, grapefruit, lemons, limes. If it grew in Hawaii, I ate it. How I ate or prepared it depended on where I was and what it was for. If I came across a papaya tree hiking I’d use my knife or a sharp rock to cut the fruit in half, scoop out the seeds with my fingers, and just gnaw it out of the peel. If we were ravenously pulling lychee off the tree in our church parking lot between Sunday School and the service, I’d just rip the peels off with my fingernails. But if you’re serving fruit to other people, or at home with kitchen tools, you might want to do it a little neater. So here’s several different ways, a step by step tutorial, on how to cut a mango.
I’ve mentioned before that we’re getting a ton of greens in our CSA. On the Cooking Away My CSA group message board, several people have mentioned green smoothies. I’ve made lots of fruit smoothies, and although the idea of a green smoothie sounds strange, I’ve had Superfood before and thought it delicious. I decided to go tropical with this one to bring me back to my Hawaii roots. I realize mango and banana aren’t at all local, but hey, the spinach is fresh picked organic from a farm up the road, so I don’t feel so bad about including two of my favorite fruits. Green smoothies are incredibly good for you, I got more spinach in one smoothie than I do in a meal.