meal prep

Back to School

With Back to School comes back to the daily grind, scheduling and the planning of dinner. Mayari’s Voyage is here and ready to help!

We have created select menu to help families who want to enjoy healthy, seasonal and locally sourced ingredients. We are offering a select menu that will cover 2 nights worth of dinners for your and your family of 4,5,6 and 8.

Click on the link below to download the menu and see the price options!

Don’t forget to sign up for our mailing list!

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seeds

Flax Seed

Hello Readers, and Happy Tuesday!

Today I would like to talk about the flax seed. Flax has been around for a long time, and like most old world foods, have made a resurgence in our modern times. Flax has amazing benefits for your body especially for us ladies. Some of its key properties include, hormonal balance, high fiber, omega 3, anti oxidants, and vitamin E.

I enjoy putting flax into smoothies, on top of yogurt and baking it into breads, crackers, and desserts!

Below are photos of the whole flax seed and next to it the ground flax seed.

Thank you for reading, Until next time!

make it, pickling

Beets: pickling series

Hello Readers and happy Friday!

Last week we started our conversation on pickling, and how it is a great time to start thinking about preserving some of our summertime favorites. This weeks pick is the lovely beet. Beets are great for your body and you can read more on their benefits here.

Here is the process for pickling them it is only 3 steps!

  1. Slice your beets and place them in a mason jar. I chose to slice these into rounds since I plan on using them in sandwiches, but feel free to slice them however you want.

2. Next take 1/2 cup of white vinegar ( you can also use apple cider vinegar) 1/4 cup of sugar, and 1 tsp of pickling spice.

3. Boil vinegar mixture for about 5 min. Once boiled pour over beets in mason jar and let sit overnight.

Try this out at home and let me know how your experience was! Also comment what your favorite pickled fruits and vegetables are so we can make them together!

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make it

Cucumbers: an intro to pickling

Hello Readers, and Happy Monday!

This month I would like to highlight the cucumber. Here in Massachusetts cucumbers are in peak season and it makes a lot of sense. Cucumbers are have an extremely high water and fiber content aiding in hydration and weight loss. As you may already know, hydration is a small problem that has many large solutions, from fatigue, stress, cramp spasms and hunger, adding cucumbers into your rotation of produce will help make up for the water you don’t drink during the day.

The cucumber season in MA lasts from June to August, my recommendation is that here at the end of July you should make your own pickles for the upcoming fall and winter.

Here is a really simple recipe I like to use from the Food Network. It is a great way to store cucumbers for the upcoming season and can last up to two months!

Over the next few posts I will be sharing ideal fruits and veggies to pickle and when so when October and November hit we will have a variety of homemade special ingredients to choose from to spice up our recipes!

P.S if you are interested in receiving cool food and drink pairings, sign up for our list below!

Thank you for reading and until next time, Cheers!

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events

Having an office retreat?

Hello coordinators, office administrators, office workers and foodies combined,

Are you a part of a lovely office environment that is having a summer retreat or gathering to reset and plan for the final 6 months of 2019? Did you have one of these long meetings last year and caught yourself falling asleep because the food that was ordered was too heavy? Did you load up on the cookies and sweets offered to wake yourself back up? Were you just bored in general with the food options offered?

Don’t worry we won’t tell! But we do have a solution, at Mayari’s Voyage : Private chef & small events services we offer a range of options that is sure to satisfy everyone at your next office party! Contact us to receive a menu and discuss your catering needs!

Check out the picture from our latest event!

Thanks for reading, Until next time!

Interested in learning about food & drink pairings? Hang out with us once a month for seasonal dishes, recipes and drink pairings!

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food, make it

Coconut lime curried chicken

Hello Readers and Happy Monday

One of my favorite things to do in my spare time is read other chefs cook books. I found this amazing coconut lime curried chicken recipe in one of Marcus Samuelsson books Marcus off Duty: the recipes I cook at home.

If you are interested click here to check out his books or you can also find it at your local library , that is where I got mine!

Anyways, back to the chicken: coconut and stewed meats in general is always a good match. It adds a creamy, slightly sweet flavor that you can’t quite achieve with other ingredients, and compliments spicy flavors tremendously. Next, is lime; I believe lime in this case helps to brighten up the sauce,making it easy to eat this heavier dish during the summer.

In the original recipe chef Samuelsson uses chicken breasts, golden raisins and red curry paste. I did not have these ingredients and used chicken thighs, and sofrito. Sofrito is a traditional base used in latin cuisine made with cilantro, bell pepper and other ingredients giving this a major latin flare.

To make this dish:

  1. Skin 4 chicken thighs ( if you are using chicken breast you do not need to skin anything) season with salt & pepper, set aside.
  2. Heat 3 tablespoons oil ( of choice) in a large pan/ pot big enough to hold 4 pieces of chicken and deep enough to hold 3 cups of liquid.
  3. In heated oil, add 1 medium yellow onion chopped season with salt & pepper cook until onions lose color.
  4. Add in tablespoon of minced garlic, cook for about 5 min. (If you burn it a little like I did lol it is ok, your sauce will just be darker)
  5. Reduce heat and add curry paste or sofrito about 1 large tablespoon, stir and cook for about 2 min.
  6. At this point you should move over your veg mix to the side of your pot, add another tablespoon of oil, let it heat and sear chicken about 3 mins per side and flip only once.
  7. After chicken is seared and flipped add in 1 can of coconut milk, the zest of 1 lime and its juice, 1/2 cup of water, handful of golden raisin, 4 chopped mint leaves, and 1 teaspoon of chopped parsley. Season with salt & pepper.
  8. Cook for 10 to 20 mins on medium heat.
  9. Taste liquid, add zest of second lime if you feel it needs more lime flavor
  10. Serve with starch of choice, I used white rice.

If you try this recipe please let me know! I would love to hear how it came out and if you enjoyed it as much as I did!

Until next time!

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