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Friday, 23 June 2017

Paleo Pineapple

Thanks for the link Katrina, this was really delicious!



https://meljoulwan.com/2009/09/23/dinner-and-a-movie%e2%84%a2-the-emmy-awards-and-pina-colada-chicken-with-calypso-confetti-cauliflower/

Melissa Joulwan’s Well Fed: Ingredients for a happy life

Piña Colada Chicken

Ingredients: 1 pound boneless, skinless chicken breasts or thighs; 3/4 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 tablespoon plus 1/2 tablespoon coconut oil; 1 medium onion, diced (about 1 cup); 1 medium green pepper, diced (about 1 cup); 1 medium red pepper, diced (about 1 cup); 1 teaspoon arrowroot powder; 1 cup canned chunk pineapple (packed in its own juice), drained; 2 cloves garlic, minced (about 2 teaspoons); 2 teaspoons Jerk Seasoning; juice of 1 lime (about 2 tablespoons); 1/4 teaspoon vanilla extract;1 cup canned, unsweetened coconut milk

Directions:

1 Brown the chicken: Cut the chicken into 1-inch cubes. Heat a large, non-stick skillet over medium-high heat, about 3 minutes. Add 1/2 tablespoon coconut oil and allow it to melt. Brown the chicken – cooking in batches, if necessary – until golden all around, about 3-5 minutes per side. Remove the chicken from the pan as it browns and place in a bowl to catch the juices.

2 Get saucy! To the pan, add 1/2 tablespoon coconut oil. Sauté the onions, peppers, and arrowroot until the vegetables are just-tender, about 5 minutes. Add the pineapple chunks to the pan; stir-fry until they begin to brown, about 3 minutes. Add the garlic and Jerk Seasoning, stirring until fragrant, about 30 seconds. Add the lime juice and stir, scraping up any brown bits stuck to the bottom of the pan. Add the vanilla and coconut milk, stirring to combine. Place the chicken in the sauce and pour in any accumulated juices. Bring to a boil, then simmer, uncovered, until the sauce begins to thicken, about 5 minutes.

Serve on a bed of Oven-Roasted Cauliflower Rice.

Oven-Roasted Cauliflower Rice

Serves 2-4

Ingredients: 1 head cauliflower; 1 tablespoon coconut oil, melted; 3/4 teaspoon salt

Directions:

1 Preheat oven to 425F. Cover a large, rimmed baking sheet with aluminum foil.

2 Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in two batches to avoid overcrowding.

3 Place the cauliflower rice in a large bowl, add the melted coconut oil and salt. Toss with two wooden spoons until the rice is coated with the oil. Spread in a single layer on the baking sheet and roast until tender and beginning to get a few brown spots, about 25 minutes.

4 Serve with anything that needs a lovely bed of rice. (Meatballs are always a good choice.)

This is a wonderful company set up in the Solomon Islands – there’s great free recipe book on the website.


“The world’s freshest oil: In the pristine Solomon Islands, locally grown, wild-harvested organic coconuts are hand-pressed into pure, organic extra virgin coconut oil within one hour of being opened. How? We invented the DME® coconut oil press that’s set up in the villages where the coconuts are grown.

The pure taste of freedom: Hand-pressed within an hour of opening the coconut and then triple filtered, Niulife DME® Extra Virgin Coconut Oil is the only 100% village-produced, Australian-owned, certified organic coconut oil that gives all profits directly back to the communities that make it.” (From the Niulife website)



And once again I can highly recommend the Spice Exchange!


“The Spice Exchange is a social enterprise initiative of Access Community Services Limited that utilises the culinary skills and traditions of refugee and migrant women to produce unique spice blends and condiments.

The Spice Exchange promotes multiculturalism by providing employment, training and work experience to culturally diverse women to develop their workplace skills and confidence in Australia” (From the Spice Exchange website)

Sunday, 18 June 2017

Pineapple Teasers

Pineapple and Fennel Digestive Teaser
http://theheartysoul.com/pineapple-fennel-water/?t=JERFP

Thanks for the link Donna, I'm expecting great results! Or maybe a miracle . . . Anne

“Pineapple contains bromelain which is an enzyme and a powerful anti-inflammatory.  Bromelain not only helps the body heal faster but also reduces aches and pains.  When added with fennel it gives a refreshing anise flavor and is useful in calming the digestive system.  A 2010 study showed that daily supplementation of pineapple juice led to lower inflammation in mice’s colons. A 2015 study found that just 200mL of pineapple juice every day helped improve participants’ asthma symptoms and lowered their weight.”

Ingredients: 8 cups of hot water; ½ cup of pineapple chunks; 1 teaspoon of fennel seeds

Directions:

1. Wash a whole pineapple thoroughly then slice the skin.

2. Put the pineapple chunks in a container with 8 glasses of hot water. 

3. When cool, add the fennel seeds and leave to soak overnight. 

4. You can strain the seeds or chew the fennel seeds for an extra boost.
Pineapple Orange Green Tea



“Home brewed Pineapple Orange Green Tea is crisp and cool with a hint of citrus and pineapple to get you ready for spring! Serve as is for a family friendly St. Patrick's Day, Mother's Day, or Easter drink or sassify it with a shot of rum or Irish whiskey.” Amber Forbes, Slim Pickin's Kitchen

Serves: 10

What You Need: 6 green tea bags; 10 cups water, divided; 1 cup fresh, frozen, or canned (in juice!) pineapple chunks; 1 medium orange or 2 small clementines or tangerines, sliced; ½ cup honey

Get Cooking!

1. In a medium saucepan, bring 6 cups of water to a rolling boil. Remove pan from heat, and add tea bags. Allow to steep for 5 minutes.

2. While tea steeps, add pineapple chunks (if using canned add in the juice too), orange slices, and honey to a large, heat proof pitcher.

3. Once tea is ready, remove tea bags w/ a slotted spoon and discard.

4. Pour warm tea mixture over the pineapple, oranges, & honey, and stir until well mixed and the honey has melted.

5. Add the remaining 4 cups water to the tea and stir.

6. Refrigerate until ready to serve!

Pineapple Coconut Water


3/4 cup / 180 ml fresh pineapple juice; 1/2 cup / 120 ml pure coconut water; 1/2 teaspoon pure ginger juice; 1 teaspoon runny honey, if needed; 1 lime


Combine the pineapple juice, coconut water, and ginger juice in a cocktail shaker or mason jar filled with ice. Shake well, taste, and if needed, add a bit of honey to sweeten. If your pineapple is sweet enough, you won't need much honey, if any.

Fill small, chilled glasses with lots of ice cubes, and razor-thin slices of lime. Pour the pineapple coconut water into the prepared glasses, and finish with an extra squeeze of lime if you like.

Serves 2.
Prep time: 5 min

Tuesday, 13 June 2017


The Real Man's Cookbook, Mark MacIntyre USA 1990




Veal with Mushrooms and Pineapple



“Here’s veal with an Hawaiian twist! Veal schnitzels are fun to work with because they’re tender, cook up in a jiffy and have a delicate, distinctive flavor. If you’re like me and like your pineapple tart and flavorful rather than syrupy sweet, buy the type packed in its own juice rather than sugar. Better yet, buy it fresh and slice and core it just before cookig. You’ll taste the difference immediately.” Mark MacIntyre



8 veal schnitzels; 125g field mushrooms; 1 tblsp butter; 8 slices pineapple; 125ml cream; salt and freshly ground pepper to taste



Season the veal with salt and pepper. Heat the butter in a heavy-based frying pan and when the butter foam subsides fry the schnitzels on both sides until golden brown and cooked through, about 2 – 3 minutes per side. Gingerly remove from pan and keep warm. 



Sauté the mushrooms in the same pan for 3 minutes, remove with a slotted spoon and keep warm. Place the pineapple slices into the pan and heat through; remove with the same slotted spoon and keep warm.


Pour the cream into the pan and deglaze by stirring the residue into the cream. Cook slowly, stirring until the sauce thickens slightly.


On individual serving plates, arrange the veal slices, mushrooms and pineapple. Pour the sauce over and serve.


Serves 8.

We varied the recipe a little, Les cooked the pineapple and veal on the barbecue and I made a sauce by lightly sauteeing the mushrooms with a dash of ground pepper and a little cream stirred through.

Thanks for the oyster mushroom kit Ella and Rob, they really were delicious (and fun to grow!) Anne


Thursday, 8 June 2017

Pinapalia: the sublime to the ridiculous!

You can choose which is which . . .


Thanks for the lovely fragrance sticks Ky!


Di and Charles touring the Big Pineapple in 1983


Thanks for this magnificent lampshade Jane!



Collectible condiment set (thanks for the photo Ivan)


Very large ornament


White board


Handbag



Doorstop


Doormats (thanks for the photo Gabi, and the doormat Jane)



Backpack (thanks for the link Kylie)

 

Hamish and Andy making mischief . . .



Sometimes I come across some indescribable gems of the pineapple world that I need to share. Both of these clocks (and many more) are available on http://www.zazzle.com.au
"Onion pineapple chutney on rustic wood wall clock"

"Funky geek cool pineapple punk wall clock"



Learn French with a talking pineapple!


https://www.youtube.com/watch?v=rBSflK1FTSY

Oh you've gotta love pineapples! Anne

Sunday, 4 June 2017

Pineapple Green-Cheek Conure

Gerry on Gumtree gave us the okay to share his photos of these pretty birds.


Steve Garvin of The Feather Tree in  California says on his website
http://www.feathert.com/


"I'm the original breeder and developer of the Pineapple Green Cheek Conure.

I first created the Pineapple mutation in the late '90s and now have multiple generations of Pineapple to Pineapple breedings.

It's a sexed linked mutation and it took several years to get males. It is still 100% a Green Cheek conure species, not a hybrid.

With each generation, they get more intense in color. I have 28 generations of Green Cheek conures that I have selected and held back for color intensity as well as stable attitudes.

This year I have many Pineapples that are very dark in color and the red has intensified and fused into the head color and back.

These birds do not seem to fade in the sun like the Cinnamon mutation when kept outside and have stayed a rich intense color.

Why a Green-Cheek Conure? 8 reasons to own one!

1. They are not loud compared to other parrots and conures. They are in the Pyrrhura genus and make about one half the noise of a Sun or Jenday Conure which makes them ideal for condos or apartments.

2. They are small birds with big bird personalities! They play just like a large parrot or macaw - they will use their feet to hold things, roll on their back to play or sleep. They love to wrestle with and then be scratched by their favorite human.

3. They are easy to feed and not as destructive as a large parrot.

4. They are easy to house with their ideal size they can use most cockatiel cages and they do not need the heavy bars of a more expensive cage.

5. Green-Cheeks have oil glands they use to preen their feathers and do not create the dust found
on cockatiels, cockatoos, and African Grey Parrots.

6. Besides their personality and ideal size, Green-Cheeks can be found in many beautiful colors.

7. People with pets, especially seniors, have lower blood pressure, are happier, and live longer lives.

8. Tame Green-Cheeked Conures are very interactive with people. They are bold and very personable but with individual personalities."

Sunday, 28 May 2017

Pineapples for life

Recipes for Life from the Fit for Life Kitchen, Marilyn Diamond with Lisa Neuwirth USA 1998
Cleansing Fruit Meal


“This tangy fruit salad is ideal on the morning after a heavy supper. The citrus juice dressing gives you that squeaky clean feeling. The fresh mint refreshes.”


1 cup diced fresh pineapple; 1 orange, peeled and diced; 1 ruby red grapefruit, peeled and diced; 2 fresh mint leaves, julienned (optional)


Dressing: Juice of ½ lemon; juice of ½ grapefruit; juice of 1 orange

1.     Combine diced fruit in large bowl with mint leaves.

2.     Pour citrus juices over salad and toss well.


Florida Fruit Breakfast

1 pineapple, peeled, cored, cut into 1cm cubes; 2 bananas, sliced into 1/2cm rounds; 1 mango. Peeled, pitted, and diced into 1cm cubes; 1 tblsp poppy seeds; ¼ cup plain yoghurt; 2 tspn honey; fresh mint leaves for garnish; 1 basket fresh strawberries, stemmed; 1 orange


1. In a large serving bowl toss pineapple, bananas, and mango. Top with strawberries.

2. Grate enough zest of the orange to make 1 tspn; juice the orange by hand. Combine orange zest and juice, oppy seeds, yoghurt, and honey in a separate bowl. Drizzle over fruit and garnish with mint leaves.


Island Tonic


“This pure fruit tonic is a tropical vacation in a glass, sure to elevate you to a sunny mood.”


1 cup unsweetened pineapple juice, fresh or bottled; 1 mango, pitted, peeled, and sliced; juice of ½ lime; 1 tspn honey; 1 banana; ½ cup ice cubes


Combine all ingredients in a blender and puree until smooth


Serves 2

Oaxaca Tonic


½ fresh pineapple, peeled but not cored; 2 oranges; 1 tspn honey; ½ basket alfalfa sprouts


1. Pass pineapple through vegetable juicer


2. Juice range by hand or with a citrus juicer, or peel, leaving pith, which contains vitamin C and bioflavinoids, and pass through vegetable juicer

3. Combine juices, honey, and sprouts in blender until smooth and creamy



Pineapple Surprise


“This meal is refreshing, filling, and ideal when avocados are in season. The tomato adds a good contrasting flavour to the pineapple, or the persimmon can add to the sweetness. Use fuyu persimmons, which are hard and tomato-shaped, rather than tear-drop shaped and soft. The julienned lettuce adds texture, fiber, and colour. Don’t be afraid to mix lettuce in fruit salads, even at breakfast. The effect is very pleasing.”


2 cups cubed pineapple; 1 avocado, halved, seeded, peeled, and cubed; 1 diced tomato or sliced persimmon; 1 cup julienned lettuce; juice of 1 orange


1. Combine salad ingredients and toss in orange juice.


Serves 2

Sunny Seed and Fruit Meal


“The amounts are for a family-sized salad. For one serving make one-quarter the amount. This makes a delicious soothing supper or a cleansing morning meal. Great with tea made from chamomile and ginger.”


1 pineapple, halved, cored, and sliced; 2 cups hulled strawberries, sliced; 2 oranges or tangelos, peeled, halved, and sliced; 8 black mission figs, chopped, or 1 cup raisins; 4 kiwis, peeled and sliced; 2 cups enzymized hulled sunflower seeds; 1 ½ cups vanilla or plain soy milk; juice of 2 oranges; dashes of cinnamon and cardamom; 4 bananas, sliced


1. Prepare fruit and combine in large bowl. Add sunflower seeds and mix well

2. Spoon into large bowls. Combine soy milk, orange juice, and spices. Pour over individual servings.


Serves 4

Friday, 19 May 2017

Spanish salad with pineapple

Ye College Cookbook, NSW Baptists Theological College Ladies Auxiliary 1970s Sydney, cover design Ralph Edgecombe, Illustrations Ken Ross

 
Spanish Rice Salad
 
3 cups cooked rice; ½ cup each red and green capsicum chopped; ¼ cup grated carrot; ½ cup chopped pineapple; ½ cup chopped celery; ¼ cup shallots; ¼ cup walnut pieces; 2 firm tomatoes; ½ cup mayonnaise
 
Combine the rice, celery, capsicums, carrot, shallots and pineapple, mix well. Pour over the mayonnaise and toss well. Return to refrigerator to chill well. Serve in salad bowl with the walnut pieces, add and decorate with slices of tomatoes.
 

Friday, 12 May 2017

Exotic pineapple jams

http://susan-susancancook.blogspot.com.au/2011/12/pineapple-and-pineapple-guava-jam.html

Susan Can Cook: Food Fit for Sharing

 
Thanks for the guavas David.


 
Pineapple and Pineapple Guava Jam

4 cups pineapple guava pulp; 2 cups pineapple (I put mine through the blender); 1/2 cup lemon juice; 3 cups sugar

Prepare 5 half pint jars and lids and the boiling water bath. Place some spoons and saucers in the freezer.

Place all the ingredients into a large stock pot and bring to a boil. Boil, stirring frequently, until thick. The pineapple guava may float. To prevent this, mash them with a potato masher while cooking. Test on a frozen spoon or saucer. Once the jam cools, if it wrinkles when you push it with your finger, it is done - about 220 degrees. Remove from heat and skim any foam. Stir for one minute to distribute the fruit. Carefully ladle into hot jars, wipe the rims and close the lids. Process in the boiling water bath for 10 minutes. Carefully remove to a towel lined tray and allow to cool overnight. Label in the morning.

 Makes 5 half pints.


Cooking with Fruit, compiled by Mary-Lou Arnold, 1985 Sydney
 
 
One of my favourite spots in our garden - under the persimmon trees.
 
Pineapple and Persimmon Jam
4 ripe persimmons; 2 cups sugar; 1 tblsp lemon juice; ½ cup grated pineapple; shredded peel 1 lemon
Cut a cross in pointed ends of persimmons. Peel back skin. Discard skin and stem end. Combine pulp with sugar and cook over low heat 15 minutes, stirring constantly until thickened and clear.
Do not boil.
Stir in lemon juice, pineapple and lemon rind. Pour into warm sterilized jars. Seal when cool.

 

Saturday, 6 May 2017

Pineapple and Eggplant and Cheese

Country Kitchen Tropical Tastes Cookbook, Golden Circle, Custom Book Company, Sydney  
 

Eggplant and Pineapple Supreme
4 large eggplants, sliced lengthways; salt; ¼ cup olive oil; 1 cup pasta sauce of choice; 1 clove garlic, crushed; 450g can Golden Circle Pineapple thins, drained and halved; basil laves; 1 cup grated mozzarella cheese; ½ cup parmesan cheese; ½ cup dry breadcrumbs
1. Place eggplant slices on a tray. Sprinkle with salt. Allow to stand for 30 minutes. Rinse well. Pat dry.
2. Arrange eggplant slices on a griller tray. Brush with olive oil. Grill until golden on both sides. Remove to a baking tray.
3. Spread each slice of eggplant with combined pasta sauce and garlic. Top with Golden Circle Pineapple halves and basil leaves.
4. Sprinkle with combined cheeses and breadcrumbs. Bake at 180°C for 15 to 20 minutes. Serve with crusty bread, hummus and salad.
Serves 4.

Sunday, 30 April 2017

Somali flatbread and pineapple

The United Nations High Commission for Refugees in Canberra drew my attention to this delicious recipe from Halimo Isaac. Her story of resilience and initiative can be read on this website


Malawah (A sweet flatbread) 

Serves 2 – 4

Ingredients: ½ tsp salt; 1 cup sugar; 3 cups flour; 3 cups milk; 2 eggs; 1 - 2 tblsp vegetable oil for frying; 20cm flat-bottom frying pan

Directions:

Whisk together first five ingredients until totally smooth. Mixture should be thin. Add water if too thick.

Heat oil in pan for 10 minutes. Spoon batter into center and use back of spoon to spread batter out. Fry each Malawah individually over medium-low heat.

Flip after bottom is browned. Eat for breakfast with spiced milk tea.

These malawah are delicious with tea, but as I was keen to feature them on this blog which is about pineapple I also teamed them up with caramelised pineapple!! Beautiful!
 
The Only Cookbook You'll Ever Need, Zoë Camrass 1977 London

 
Caramelised pineapple

Serves 4

50g butter; 2 tblspn honey; 1 pineapple, peeled, cut in 1cm slices and cored; 1 tblspn brown sugar; juice of ½ lemon; 50g toasted almonds

Melt the butter in a large frying-pan. Stir in the honey, and when the mixture bubbles add the pineapple rings. Sprinkle with the sugar and cook quickly for 1 minute. Turn, baste with the syrup and sprinkle with the lemon juice.

Overlap the pineapple rings on a warmed serving platter, sprinkle the almonds on top and serve at once.