Tag Archives: pineapple

Holiday Leftovers II

Posted on January 5, 2011 | Leave a comment

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Leftovers to be transformed:  pineapple, sourdough bread, green onions, heavy whipping cream.

Made grilled chipotle/raspberry open faced sandwiches with grilled pineapple, green onions on sourdough bread.  Pineapple two ways for dessert, grilled and fresh/raw with cinnamon, nutmeg and are you ready for this?  Peachtree schnapps.  Yes.  Schnapps.

The how:  slice and press your tofu into “steaks”, marinade in chipotle/raspberry bbq sauce or any other sauce you have available for 20 minutes or so.  While you are marinating, slice and grill your green onions and pineapple over high heat until just done.  Remove pineapple and onion, then grill tofu until heated throughout and you achieve those super cool grill marks on both sides.  Remove from heat and toss your bread right onto that mess in the grill pan.  It will toast up with sauce remnants on it which isn’t a bad thing, trust me.  Assemble as an open face sandwich (I only had 2 pieces of bread to work with).

For the grilled and fresh pineapple dessert with whip.  Whip up some heavy cream with a dash of nutmeg, Splenda or sugar, cinnamon, and a douse of Schnapps.  Don’t measure, just taste as you go.  It’s not scientific, it will still be delicious-give it a whirl.  If your household has more class than mine and doesn’t have Schnapps on your shelf, stand in judgement for a bit like I expect you to, then just use vanilla for the same type of flavor profile.  🙂  Add whipped tipsy cream to your fruit and serve as shown in photos.

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Baby, It’s COLD Outside!!

Posted on December 14, 2010 | 1 comment

Mr. Wonderful and I were out and about this evening, picking up some groceries, etc when I realized my car outdoor temp registered 17 degrees!!!!!!! Tonight was a toss up, eat poorly and grab some pizza on our way home from shopping or take a marginal amount of effort, 20 minutes and make a real dinner. If I had lost at Weight Watchers this week, I would have absolutely scarfed down some pizza, but since I only maintained, it was this delicious Pineapple Tofu Stir Fry that made me think of an island get-away.  Luckily, I had everything except the ginger on hand, so stopped quick at Family Fare on the way home and whipped up this stir fry with some lovely Basmati Rice. Honestly, chopping and all, took me about 25 minutes. I doubled the recipe which is written to feed two as I had the tofu already cubed, and love this kind of thing for lunch the following day. Mr. Wonderful says “what kinda rice is this? It’s fancy, and tastes good.” Yes dear, it is fancy.

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PineApple TOFU Stir Fry

INGREDIENTS

  • 1 8-ounce can pineapple chunks or tidbits, 3 tablespoons juice reserved
  • Juice of one orange
  • 5 teaspoons rice vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon ketchup
  • 2 teaspoons brown sugar
  • 7 ounces extra-firm, water-packed tofu, drained, rinsed and cut into 1/2-inch cubes (See Tip for Two)
  • 1 teaspoon cornstarch (I needed 2 1/2 tsp when I doubled the sauce recipe)
  • 3 teaspoons canola oil, divided
  • 1 tablespoon minced garlic (I used 2 T of garlic, I love garlic)
  • 2 teaspoons minced ginger
  • 1 large bell pepper, cut into 1/2-by-2-inch strips (I used half a green and half a red leftover from my veggie tray)

PREPARATION

  1. Whisk the reserved 3 tablespoons pineapple juice, orange juice, vinegar, soy sauce, ketchup and sugar in a small bowl until smooth. Place tofu in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 5 minutes. Add cornstarch to the remaining sauce and whisk until smooth.
  2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Transfer the tofu to the skillet using a slotted spoon. Whisk any remaining marinade into the bowl of sauce. Cook the tofu, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a plate.
  3. Add the remaining 1 teaspoon oil to the skillet and heat over medium heat. Add garlic and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Add bell pepper and cook, stirring often, until just tender, 2 to 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the tofu and pineapple chunks (or tidbits) and cook, stirring gently, until heated through, about 2 minutes more.

TIPS & NOTES

  • Make Ahead Tip: The tofu can marinate (Step 1) for up to 30 minutes.
  • Storing Tofu: I doubled this recipe so I didn’t have leftover tofu, but if you don’t double it consider this tip:  rinse leftover tofu, place in a storage container and cover with water; it keeps up to 4 days in the refrigerator if the water is changed every day or 2; freeze tofu for up to 5 months. (Freezing tofu yields a pleasingly chewy result that some people prefer. Don’t be surprised if the frozen tofu turns a light shade of caramel.)
  • Uses: Crumble and use instead of the meat in your favorite tuna or chicken salad recipe; dice and add to a vegetable stir-fry; add leftover silken tofu to smoothies.

NUTRITION

Per serving: 263 calories; 12 g fat (1 g sat, 5 g mono); 0 mg cholesterol; 34 g carbohydrates; 10 g protein; 4 g fiber; 368 mg sodium; 549 mg potassium.

Nutrition Bonus: Vitamin C (280% daily value), Vitamin A (50% dv), Calcium (25% dv), Magnesium (18% dv).  With rice this was 10 WW points on the new program.

This recipe adapted from my new fave website http://www.eatingwell.com.

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Simple AND Delicious

Posted on September 5, 2010 | 1 comment

After the “less is more post” I promised a Pineapple Brie Pizza post.  So here we have a common sense delicious pizza. Made at home in like 5 minutes plus about 5 more to melt the Brie.  I tried and didn’t HATE the low fat Brie on this pizza made by President.  Now, it didn’t melt into the delicious puddle that I had hoped, but it didn’t look like a melted styrofoam plate either and it was still pretty tasty.  For naked eating enjoyment, and I mean on crackers plain obviously…the full fat Brie would be better to create that delicious melty mess to put on top, but for this pizza, the low fat version was totally acceptable.

Pineapple Brie Pizza

Adapted from Clean Eating

Makes 2 small Boboli Crust pizzas

  • 1/2 cored, and slivered ripe pineapple
  • 1/2 large red onion, thinly sliced
  • 1/2 small wheel Brie thinly sliced, with skin still on
  • 2 cubes Pesto (about 2 Tbs) from my Pesto blog post (or any Pesto really)
  • 2 small whole wheat Boboli crusts

Directions:  Couldn’t be easier.  Preheat oven to 425, prebake crusts for about 5 minutes so as to keep them from getting soggy from the pineapple juice.  Remove, cool, add to pizza crusts, fine layer of pesto, red onion slices, pineapple slivers, then sliced Brie.  Pop back into oven until Brie melts, remove, salt and pepper for taste and enjoy.

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