Tag Archives: pineapple

Wanting More

Jamaican Jerk Curry

jamaican_curry

There are few things as challenging as a food blogger as having to cook a cuisine for a challenge that you have no familiarity with.  While I’m familiar with Jamaica, the bits I know are from books and movies – which is something I need to correct.  In looking for recipes I noted a fondness for peanuts and pork, two things that aren’t exactly welcome in my house.  However I kept looking and googling for common ingredients, and with that decided to take the base of a few Jerk Curry recipes I found and make them vegetarian friendly.  I also decided to make my own jerk seasoning, using this recipe I found on AllRecipes.com, which was easy to make and mostly required standard pantry spices.

Wanting More

Serves 4-5

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp Jerk seasoning
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • 1 inch ginger, shredded
  • 1 tbsp white wine vinegar
  • 3 medium sweet potatoes, cubed
  • 1 green bell pepper, diced
  • 1 large beef steak tomato, diced
  • 1 scotch bonnet pepper, deseeded and diced (optional)
  • 1/4 cup pineapple, diced (fresh or canned - saving at least 1 tsp of juice)
  • 2 cups black beans, presoaked and well rinsed
  • 1 cup wild rice, presoaked (if needed)

Instructions

  1. Heat the vegetable oil in a large saute pan over medium heat. Add the jerk seasoning and fry for a minute, stirring to prevent burning. Add the onion, ginger and garlic and cook for an additional 7 minutes, garlic should start to turn golden. Add the white wine vinegar and stir well.
  2. Add the sweet potatoes and cook for 5 minutes, allowing the potato to slight crisp on the outside before adding the peppers and tomato.
  3. Meanwhile prepare the wild rice per box instructions. Once finished fluff and set aside.
  4. Add the pineapple, along with the reserved juice, and the black beans. Stir everything well then add the cooked rice, stir again and then cook until beans are warm.
  5. Serve and enjoy!
http://www.dancingveggies.com/blog/2014/02/wanting-more.html

This dish was a HUGE hit – can’t begin to explain how much my husband enjoyed it!  The combination of sweet and spicy was perfection, and the rice gave just the right amount of texture to the dish.  It might have a rather long ingredient list but it was totally worth it, another great find thanks to /52weeksofcooking.

Take the Sky

Stuffed Crust OOP Pizza

Stuffed Crust Pizza

 

Time for another fridge cleaning adventure!  This time I had some left over mushrooms and pineapple from a stir fry, olive and onion from a lentil soup dish, and a lot of cheese from some baked pasta dishes.  I decided that instead of just tossing all of the cheese on top of the pizza I would stuff the crust with a variety of the cheese.  I was more than a little nervous regarding this venture since dough and I don’t always get along.  I used my bread machine to prep the dough, going with my sour dough oregano standby.  Once I rolled the pizza out I debated between the standard under roll to form the crust or to try rolling over, which is the one I went with in the end since it seemed the easiest for stuffing crust.

Take the Sky

Serves 4-5

Ingredients

  • 3 cups bread flour
  • 1 tbsp oregano
  • 2 tbsp EVOO
  • 3/4 cup starter
  • 3/4 tsp salt
  • 1 1/2 cup water
  • 1 1/2 tsp yeast
  • 1/4 cup provolone cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup Parmesan cheese

Instructions

  1. Add ingredients to bread machine per instructions, setting it for Pizza-Dough Medium if you have the options.
  2. Once dough is ready roll out onto a 12 inch pizza pan. Use a tablespoon to place cheese in the "crust area" - starting about 1 inch from the edge. Roll the crust over the cheese and use a fork to form a seam.
  3. Allow to rise covered for 30 minutes before adding any topping. Once topped place in a cool oven, then turn heat to 450 and bake for 35 minutes.
  4. Enjoy!
http://www.dancingveggies.com/blog/2013/03/take-the-sky.html

I was thrilled when I took the pizza out of the oven and realized that all of the cheese stayed within the crust.  I had horrible images of trying to take a slice off the stone and there being a huge hunk of cheese left behind.  The combination of cheeses gave a variety of textures, with the stringy mozzarella, the sharper Parmesan, and the creamy provolone.  This crust is so versatile, I can’t wait til April’s pizza night!

Fly, Fly, Baby

Oregano Sourdough Pizza Crust

Every now and then it feels good to make something that is not super healthy…or even moderately healthy.  Normally when doing pizza I make a standard crusty crust or a semi-healthy cauliflower crust, but this time I decided to try something different.  I have mentioned my sourdough starter, Gunther, before and decided to give a sourdough crust a try.  My bread machine cookbook has a recipe for sourdough, but after a quick glance I realized it need a boost to make it more pizza like.  The end result was a delicious deep dish experience that was filled to the brim with toppings.

Oregano Sourdough Pizza Crust

serves 4-5

Ingredients

  • 3 cups bread flour
  • 1 tbsp oregano
  • 2 tbsp EVOO
  • 3/4 cup starter
  • 3/4 tsp salt
  • 1 1/2 cup water
  • 1 1/2 tsp yeast

Instructions

  1. Add ingredients to bread machine per instructions, setting it for Pizza-Dough Medium if you have the options.
  2. Once dough is ready roll out onto a 12 inch pizza pan. Fold the crust under and allow to rise for 30minutes,
  3. Top as desired and then place in to a cold oven. Turn heat to 450 and bake for 35 minutes, the crust should be brown and cheese bubbly. Allow to cool and then enjoy!!!
http://www.dancingveggies.com/blog/2012/11/fly_fly_baby.html

I’m also hoping that my doctor is not reading this because I have a feeling she would not approve of the insane amount of cheese used in this recipe.   Probably shouldn’t eat something like this on a regular basis, but hopefully she can overlook the occasional indulgence.

(To)Fu Fighting

Marinated Tofu with Rice Noodles

This is a slightly (two weeks) late entry for 52weeks, however it was cooked in time so hopefully it will still count :-)  When I saw the challenge was for marinating I drew a blank at first, since most vegetables aren’t prime candidates for marinating.  While some, like carrots, do alright others tend to fall apart and become a messy yet tasty disaster.  Since I still have a fair amount of cherry tomatoes and peppers left, I decided that I needed to marinate either tofu or eggplant and that it was going to have a slight Asian influence.

When Joe and I were in Austria one of our meals had included marinated tofu, the fact that it turned out to be a citrus marinade did not take away from how delicious it was.  Knowing that it could be done gave me the confidence needed to try it myself, after recruiting one of my sisters to find tofu since my local stores were out of it.  Armed with the extra firm tofu I started to plot out how I could get the tofu to retain the flavor of the marinade without falling apart the moment it hit the wok.  I knew that I would need to drain and press the tofu before starting to get out all the water and from there divided the tofu in half to try two methods for the actual marinating step.   I’m only going to post the instructions for method 2, since that method worked FAR better than the other.

Marinated Tofu

Ingredients

  • 16 oz extra firm tofu
  • 1/4 cup dark soy sauce
  • 2 tbsp light soy sauce
  • 2 tbsp pineapple juice
  • 1/2 tbsp rice wine vinegar
  • 1 tbsp siracha sauce (or to taste)
  • 2 tbsp vegetable oil
  • 3 shallots, minced
  • 1 tsp grated ginger
  • 1 tsp cumin seeds
  • 3 garlic cloves
  • 1 cup cherry tomatoes, sliced
  • 1/4 cup crushed pineapple
  • 1 jalapeno (or thai chili), minced - optional
  • 8oz rice noodles (pre-cooked)

Instructions

  1. Take the tofu and firmly press between two plates, or between a plate and a panini press, lined with paper towels. Press for 15minutes and then switch out the paper towels before pressing for an additional 15minutes. Test with additional paper towels to make sure the tofu is as dry as possible.
  2. Prepare the marinade by mixing the soy sauces, vinegar, siracha, and pineapple juices. Cut the tofu length wise in to 2in strips. Layer the tofu in the bottom of a tupperware container and pour the marinade on top. Refrigerate for 20minutes before rotating the tofu, giving all of them a chance to soak up the marinade, and place back in the fridge for a final 20minutes. Remove tofu from the marinade and lightly toss the tofu in flour. Reserve marinade for later.
  3. Heat up the oil in a large wok over medium heat. Add the shallots, cumin, ginger, and garlic. Cook, while frequently stirring, for 5minutes. Add the flour covered tofu and cook for 10minutes, flipping the tofu as needed to prevent sticking.
  4. Once the tofu has turned golden add the tomatoes, pineapple, peppers, pre-cooked noodles and the reserved marinade. Stir, cover, and turn heat to low. Cook for 7-10minutes, stirring as needing to prevent sticking. Serve with additional siracha sauce (optional)
http://www.dancingveggies.com/blog/2012/09/tofu-fighting.html

I have a feeling there are other methods out there for marinating tofu, but I have to say this worked rather well.  The tofu had a strong taste to it while remaining as firm as possible for tofu.   I’m looking forward to trying out some pre-made marinades and finding out how well those work as well!

Only Sunshine

Curry Beans and Yellow Rice

When Joe and I first started living together there were a few recipes he kept mentioning from various cookbooks he had received over the years from his sisters.  One of the often mentioned recipes was for Curry Kidney Beans with Tumeric Rice, but unfortunately Joe could not remember the recipe outside of the stated ingredients.  I started digging around and was eventually able to locate the cookbook in question and the recipe.  The first time out I made the recipe as written, and by I made it, I mean that Joe made it.  While it was a good meal and very filling, I wanted to see if I could give it an extra pop to make it a better fit for our spice loving family.   In the end I found the perfect mix of heat and sweet, while taking a page from the Sandra Lee book for an easy short cut.

Curry Beans with Yellow Rice

Serves: 3-4

Ingredients

  • 1 box yellow rice (I use Goya - low sodium)
  • 2 cans Pink Beans, rinsed and drained
  • 1 1/2 cups coconut milk, divided
  • 1 1/2 tbsp curry power
  • 1/2 tsp cayenne pepper
  • 1/3 cup crushed pineapple, drained retaining 1/2 tbsp of juice

Instructions

  1. 1. Prepare the yellow rice per instruction on box, substituting 1/2 cup of water for the coconut milk.
  2. 2. While the rice is cooking heat the beans and remaining coconut milk in a medium sauce pan over medium heat. Cover and cook for 10minutes.
  3. 3. Stir the beans and then add the curry power, cayenne pepper, pineapple, and pineapple juice, stir, and then cover and cook an additional 5 minutes.
  4. 4. Once the beans are soft and tender toss with the cooked rice. Serve!
http://www.dancingveggies.com/blog/2012/05/only-sunshine.html

This recipe is really about as simple as it gets, and it can be easily adjusted based on the amount of spice desired.  The real trick with this recipe is making sure the beans are soft but not mushy, in order to give a nice contrast to the rice.