Pineapple Fried Rice

Meatless Monday – Pineapple Fried Rice

Pineapple Fried Rice Recently my husband and I went to a cool sushi bar called Buddha Sky Bar in downtown Delray Beach, Florida. If you are ever in the South Florida area this is definitely a restaurant you should make an effort to visit. It is small and decorated very nicely, with superb food and service as well as a nice view over Atlantic Avenue, the main attraction.

During our visit we had the most delicious Pineapple Fried Rice that i just had to try and duplicate it. And I have to say, it came out pretty well. If you get all the ingredients cut up and separated ahead of time it is really quick and easy to make. Hint: Make the rice the day before and put it in your refrigerator overnight.

Pineapple Fried Rice

Ingredients:

  • 3 cups cooked jasmine rice
  • 3 Tablespoons vegetable oil
  • 1/3 cup onion, chopped
  • 3 cloves garlic, chopped fine
  • 1/4 teaspoon crushed red pepper flakes
  • 1 Tablespoon white wine or chicken stock (if not going meatless)
  • 2 eggs
  • 1 carrot, grated
  • 1/2-3/4 cup frozen peas
  • 1 cup pineapple chunks, chopped
  • 1/2 cup roasted cashews, chopped
  • 3 Tablespoons soy sauce
  • 2 teaspoons Thai red curry powder (although I used the paste)
  • 2 green onions, slice thin
  • 1/4 bunch cilantro, chopped

Directions:

Cook rice according to directions. This recipe works best if the rice is cooked the day before so it dries out slightly. If cooking the same day, cook earlier in the day and place in refrigerator without a lid so it dries more quickly.

When ready to assemble ingredients:

Place onion, garlic and red pepper flakes together in bowl.

Place carrots & peas in a second bowl.

Place rice mixed with 1 Tablespoon of vegetable oil, pineapple chunks and cashews in another bowl.

Mix soy sauce and Thai curry paste together and set aside.

To cook: Heat 2 Tablespoons of oil in large skillet over medium-high heat. Add the onion mixture from the first bowl and stir-fry for about 1 minutes. If pan becomes a little dry add a little chicken stock or white wine. Add the 2 eggs and scramble quickly mixing in with onion mixture. Add the carrots and peas from second bowl and stir-fry another minute or two.

Now add the rice mixture to the pan along with the soy sauce/curry paste and stir-fry about 5-8 minutes. They usually say to cook until you hear the rice making popping sounds.

Place into serving bowl and garnish with green onion and cilantro.

Serves 4.

Note: This recipe is gluten-free if you use both gluten free soy sauce and brown rice or a jasmine rice that has not been over processed.  For a meatier option, add shrimp or chicken .

Wine Pairing:  A white wine with a little citrus flavor blends well with the pineapple in this dish. Try a Pouilly-Fuisse, Pinot Gris or Sauvignon Blanc although some Chardonnays will work here as well.

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Guacamole Inspiration

Mango Pineapple GuacamoleI thought for a long time when someone mentioned guacamole that there was only one kind and that was that. To my surprise there are some really interesting variations and I I want to try each and every one!

Here are just a few recipes that I have tried and they each have their own individual taste, one sweet, one more roasty, one more herbal and one full of lovely chunks of crab. Any of these would be perfect for serving at your next wine tasting or cocktail party.

And don’t stop with just serving these as a party dip but try on a grilled cheese sandwich or just about any sandwich in place of mayonnaise.

Mango Pineapple Guacamole

Ingredients:

  • 4 ripe avocados
  • 1/2 cup medium Vidalia onion, minced
  • 2 jalapeno peppers, minced
  • 1/2 teaspoon salt
  • 2 Tablespoons fresh cilantro, chopped
  • 2 Tablespoons lime juice
  • 1 medium ripe mango, diced
  • 1/2 can pineapple chunks, drained & diced

In bowl or molcajete, mash avocados. Add minced onion, jalapeno peppers, salt and cilantro. Add lime juice and mix well. Gently stir in mango and pineapple.

Serve with tortilla chips, vegetable chips or pita chips. For a healthier alternative, serve with cucumber slices or carrots.

– A little more rustic version is this roasted guacamole. This is actually one of my favorites.

Roasted Guacamole

Ingredients:

  • 2 medium ripe tomatoes
  • 1 medium green bell pepper
  • 2 medium ripe avocados
  • Juice of 1 lime
  • 1 clove garlic, crushed
  • 3 tablespoons fresh cilantro, minced
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground pepper to taste
  • 1 tomatillo, finely chopped

Preheat broiler. Set tomatoes and green pepper on a non-stick cookie sheet, sprinkle with little olive oil, and place under broiler. Keep a close eye on them and keep turning until all sides are blistered. It will probably take about 5 minutes. Place in large glass measuring cup or bowl and seal with plastic wrap for 10-20 minutes.

While tomatoes and pepper are cooling, place avocado in medium bowl and mash. Stir in lime juice, garlic, cilantro, cumin, pepper and tomatillo.

Take the pepper and tomatoes out of bowl and remove the skins. Chop finely and add them to the avocado. Stir and place in refrigerator.

Serve with tortilla chips, vegetable chips or pita chips. For a healthier alternative, serve with cucumber slices or carrots.

– If you love Italian then you will love this one with basil and sun-dried tomatoes.

Guacamole with an Italian Flair

Ingredients:

  • 4 ripe Haas Avocados
  • 1 Tablespoon wine vinegar
  • 2 Tablespoons fresh basil leaves, shredded
  • ⅓ cup Parmesan cheese, grated
  • ¼ cup sun-dried tomatoes packed in oil, drained and chopped
  • ¼ cup toasted pine nuts
  • 1 teaspoon salt

Instructions:

To toast pine nuts, place in dry skillet over medium-low heat, shaking to ensure even browning. It usually takes about 3 minutes.

Mash avocados but still leave slightly chunky. Stir in remaining ingredients.

Serve with bread sticks or crostini.

– And lastly, if you want to add some protein to the mix, try this variation with crab.

Crab Guacamole

Ingredients:

  • 3 large ripe avocados
  • 3 Tablespoons lime juice
  • 1/3 cup cilantro leaves, chopped fine
  • 1Tablespoon jalapeno, minced
  • 1 teaspoon cumin
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/2 cup red onions, minced
  • 1/2 cup tomatoes, chopped
  • 1/2 cup fresh jicama, chopped
  • 2 teaspoons olive oil
  • 1/2 pound lump crabmeat

Directions:

In a large bowl, mash avocados but keep chunky. Add remaining ingredients except for crab and stir well. Fold in crabmeat and chill.

Serve with tortilla chips, vegetable chips or pita chips. For a healthier alternative, serve with cucumber slices or carrots.

Let me know how you like these recipes.

Linda's Signature

Holy Guacamole!

Looking to change up your guacamole recipe for summer?  Well, grab your avocados and tortilla chips and get ready to fall in love with one of these delicious and unique dips.

BLT Guacamole
Picture via ovenloveblog.com

BLT Guacamole

Serves: 4-6 – Total Time: 15 minutes

Ingredients:

  • 4 ripe avocados
  • 4 strips bacon, cooked crisp & crumbled
  • 1 teaspoon salt
  • 2 teaspoons bottled hot sauce
  • 1/4 cup mayonnaise
  • Juice from 1/2 lime
  • 2 small tomatoes, seeded & chopped

Directions:

Place first 6 ingredients in medium bowl and mix together well.  Stir in tomatoes and serve immediately.

Pineapple Chipotle Mango Guacamole

Pineapple Chipotle Mango Guacamole

Pineapple Chipotle Mango Guacamole

Serves: 4-6 – Total Time: 15 minutes

Ingredients:

  • 1/2 cup canned crushed pineapple, drained, juice reserved
  • 1/2 medium sweet onion, minced
  • 4 ripe avocados, mashed
  • 2 chipotle peppers in adobo sauce, minced
  • 1/2 teaspoon salt
  • 2 tablespoons chopped cilantro
  • 1 medium ripe mango, seeded, peeled, & diced

Directions:

Drain crushed pineapple and reserve the juice – set aside.  Combine next 5 ingredients  in small bowl and add in 2 tablespoons of reserved pineapple juice.  Gently mix in mango and crushed pineapple and serve immediately.

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Thirst Quenchers

It is getting mighty hot down in here in Florida so refreshing drinks are in high demand!  Here are 2 summer sips that will have you cooling down in no time.

Strawberry-Thyme-Cocktail

Strawberry-Thyme Lemonade

Strawberry-Thyme Lemonade

Serves: 8 – Total Time: 45 minutes, with chilling

Ingredients:

  • 1 cup sugar
  • 8 thyme sprigs
  • 1 cup water
  • 1 quart strawberries, hulled & sliced
  • 1.5 cups fresh lemon juice
  • 5 cups water
  • vodka (optional)
  • thyme sprig (garnish)

Directions:

Boil sugar, thyme sprigs, and 1 cup water in small saucepan until sugar is dissolved.  Remove from heat, let cool, and discard thyme sprigs.  Combine thyme syrup with strawberries, lemon juice, and 5 cups water in pitcher and chill for at least 30 minutes.  Serve over ice with a fresh thyme sprig and a splash of vodka.

Pineapple Lime Coconut Spritzer

Pineapple Lime Coconut Spritzer

Pineapple Lime Coconut Spritzer

Serves 8 – Total Time: 45 minutes, with chilling

Ingredients:

  • 3 cups pineapple juice
  • 2 cups coconut water
  • 1/2 cup fresh lime juice
  • 2 cups club soda or sparkling water
  • 1/2 pineapple, cored & cut into triangles (garnish)
  • rum (optional)

Directions:

Combine pineapple juice, coconut water, and lime juice in a large pitcher.  Chill for 30 minutes.  Add in club soda and immediately serve over ice.  Garnish with pineapple wedges and add in a splash of rum.

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~ Cocktails adapted from Dawn Perry, Spritzer picture from allParenting

Don’t Toss Those Scraps!

Did you know you that you can regrow some fruits, veggies & herbs from their scraps?  When I learned about this – it changed my world.  I don’t think I’ve bought green onions & basil in almost 6 months!  Here’s a list of my favorite foods – just click on each one to find directions.  Happy growing!

celery

Regrow celery!

  1. Green Onions
  2. Celery
  3. Avocado
  4. Pumpkin
  5. Garlic
  6. Ginger
  7. Basil
  8. Pineapple

There are plenty more out there, but this should give you a great start!

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Resources: 17apart.com, thehungrymouse.com, growinginprek.com, prettykittenskitchen.com, yougrowgirl.com, mscouponista.com, and stackingthecool.wordpress.com

A Memorial Day Thirst Quencher – Watermelon Pineapple Splash

Memorial Day is around the corner and, with the warm days ahead of us, this refreshing cool drink is the perfect remedy. You can make this drink in 2 versions, one for the adults with alcohol and one for the kids without. We first tried this while having lunch at the Green Turtle Inn in Islamorada ,Florida Keys and every time we make it for guests it’s a big hit!

Pineapple Watermelon SplashWatermelon Pineapple Splash

Ingredients:

  • 1 6-ounce can frozen pineapple juice concentrate, thawed
  • 4 cups seeded watermelon – cubed
  • 12 oz seltzer or club soda
  • Lime or lemon slices (garnish)
  • 4 oz vodka or rum (optional)

Directions:

In a blender, combine pineapple juice concentrate and watermelon. Cover and blend until smooth. Pour into four goblets. Divide the sparkling water among the four goblets and stir to combine. Garnish each glass with a sugared rim and a twist of lime or lemon.

Serves 4.

Linda's Signature

Perfect for Summertime

This fruit cocktail is pretty in pink (sugar) & perfect for summertime.  Made in 20 minutes or less – it’s a great recipe for National Fruit Cocktail Day!

Fruitcocktail2

Total Time: 20 minutes – Serves 4
Ingredients: 
3/4 cup diced fresh strawberries
3/4 cup diced fresh pineapple
2 oranges, peel removed,cut in segments and diced
2 tablespoons white rum
2 tablespoons sugar
1/2 teaspoon lime zest
sugar or pink tinted sugar (optional)
red food coloring (optional)
lime slice (optional)
Directions:
  1. Mix the strawberries, pineapple, oranges, rum, the 2 tablespoons sugar and lime peel in a large bowl.
  2. Let stand, tossing occasionally until sugar dissolves. About ten minutes.
  3. Spread about 2 tablespoons of sugar on a plate.
  4. Add one or two drops of red food coloring and blend until tinted.
  5. OR, just spread the pink tinted sugar on a plate.
  6. Dip rim of martini glass in water, then the sugar, to coat the rim.
  7. Spoon in fruit and juice.
  8. Slit a lime slice to garnish the side of the glass.

Resources:  Food.com

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