Return of the Dragon(fruit) and Treasured Times

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It’s been a very busy season of going back to school and adjusting to this new normal. The kids have been going to school in person 1-2 days a week, and the rest of the days are at home online learning. I’ve been like a teacher’s assistant guiding the lessons, an IT help desk navigating Tech issues, and a secretary keeping track of a schedule of zoom/google classroom meetings, in addition to all the other things Mommy’s do at home. Despite the craziness, I’m thankful to be able to be home with the kids in this season of life. I am thankful that I can be the one to help them and care for them through these inconsistent times and constant changes. I love hearing the little moments of laughter from them, and seeing the cute things they invent, and feeling their snuggly arms around me. These are treasured times! The mornings are hectic, but there are afternoons of slowness where we all settle down. Usually during their snack time, I let the kids watch some tv. I get some mommy time where I...
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Oven baked French Fries with Mango Yogurt Mayo Dipping Sauce

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It was National French Fry Day yesterday so I decided to make my own oven French fries and a delicious dipping sauce to go with them. My kids love fries and love mango, so why not combine the two? Would they trade their beloved ketchup for my mango sauce?  The kids’ verdict: Good old classic ketchup wins. That’s ok, more mango dipping sauce for the grownups then. 😉

I also did some fancy plating after I made pineapple teriyaki salmon from a recipe from Unicorns in the Kitchen. (See link below)  I used awesome Mr. Yoshida’s Teriyaki Sauce from Costco. I just thickened it with a slurry of cornstarch and water. I decided to use the mango sauce for the salmon too. Yummy tropical combinations with pineapple and mango! 

Oven baked French Fries with Mango Yogurt Mayo Dipping Sauce

Ingredients

3 Russet Potatoes, peeled
3-4 tablespoons canola oil
1 teaspoon sea salt

1 1/2 cup diced mango
1/3 cup Greek yogurt
1/4 cup kewpie Japanese Mayo
1 clove garlic
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon turmeric
1 tablespoon soy sauce
1 tablespoon lime juice

Directions:

Preheat oven to 425 degrees F.
Cut potatoes in half lengthwise. Then cut each half, into fourths lengthwise. You should have 24 fries total.
Put aluminum foil on baking tray for easy cleanup.
Put tray in oven to preheat for five minutes.
Put potatoes, canola oil and salt in a big bowl and mix until potatoes are coated.
Pour the potatoes onto the baking tray, spreading them out evenly.
Bake for approximately 30 minutes.

While the fries are baking, make the mango yogurt mayo dipping sauce.
Put mango, yogurt, Mayo, garlic, brown sugar, ginger, turmeric, soy sauce, and lime juice in a blender. Purée until desired consistency. You can make it smooth like me, or leave chunks of mango if you like.
Taste the sauce. Add more sugar if you like it sweeter.

Serve fries and dipping sauce together, and enjoy!








Pineapple Teriyaki Salmon that was also for dinner
Recipe from https://www.unicornsinthekitchen.com/teriyaki-pineapple-salmon/




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