Tag Archives: pineapple

Vegetarian Taco Night

Tonight we made vegetarian tacos. It’s super simple and not even really a recipe. We sliced up some avocado and pineapple, cooked up some beans, and heated tortillas up.

Pizza Two Ways

Andrew and I made pizza today. We cheated on the crust and bought Boboli pre0-made 8″ mini crusts. My pizza featured herb and garlic feta cheese, whole cloves of roasted garlic, dried sweetened cranberries, and tomato sauce. Andrew’s pizza had Italian spicy sausage, pineapple, and tomato sauce.

Feta Cheese Pizza

  • one pre-made crust
  • garlic and herb feta cheese
  • canned tomato sauce
  • dried sweetened cranberries
  • roasted garlic cloves

1. To roast garlic cloves, chop the top off a head of garlic. Pour a little olive oil on top and then wrap in tin foil. Roast for thirty minutes at 375º. Let the foil pouch cool and then take the garlic out. Squeeze cloves to remove garlic.

2. Heat oven to 450º F. Add toppings to pizza crust. Put pizza in oven and bake for 8 minutes or until crust is crispy and cheese is a little melted.

I think that this would have been even better with some pesto or pine nuts added to it. I’m a little burnt out on pesto or I would have used it instead of tomato sauce.

Cheeseless Sausage and Pineapple Pizza

I think Andrew is insane for having no cheese on his pizza. For me pizza isn’t pizza without cheese. Plus, I’m not a sausage fan.

  • one spicy Italian sausage sliced
  • pineapple chunks
  • tomato sauce
  • pre-made crust

1. Slice sausage into small slices. You do not have to pre-cook your sausage. It will cook on the pizza. Add the toppings to the pizza and cook for ten minutes at 450º F or until sausage is cooked.

BBQ, Pasta Salad, and Salsa

Yesterday Andrew and I joined Peter, Susannah, and Matt for a BBQ. The main dish of the night was the BBQ chicken with pineapple, which I did not eat, but I’m sure was delicious. I made a pasta salad with seitan as well as two kinds of salsa. Andrew made tortilla chips baked in the oven. Peter and Susannah provided the chicken, wine, and sourdough bread.

Peanut Pasta Salad

Ingredients for Salad

  • 1 pkg. rainbow rotini rice pasta
  • 1 cup chopped broccoli
  • 2 carrots peeled and chopped
  • seitan sliced and marinated
  • baby salad greens

Ingredients for Peanut Sauce

  • 1/4 cup Better Than Peanut Butter (Trader Joe’s peanut butter made with peanut flour instead of peanuts)
  • soy sauce
  • teriyaki sauce
  • red chili paste
  • lemon juice
  • sunflower oil
  • salt
  • pepper
  • 1 tbsp. garlic

1. Boil water for pasta. Add pasta once water is boiling. Cook for 10-12 minutes. Remove from heat, drain, and rinse with cold water immediately. Rinsing is very important for rice pasta since it tends to get gummy and mushy very quickly.

2. Once the pasta has cooled mix together pasta, brocolli, baby salad greens, and carrots.

3. Whisk together ingredients for peanut sauce. Slice seitan into very small pieces. Put half the sauce in one bowl and add seitan. Let marinate for about five minutes. Heat a small frying pan with some sunflower oil. Add seitan and cook until heated through.

4. Add seitan to pasta and vegetable mixture. Add the remaining sauce and stir until coated. Cover with plastic wrap and refrigerate until ready to eat.

Fresh Tomato Salsa

Ingredients

  • three small tomatoes chopped roughly
  • 1/2 yellow onion roughly chopped
  • 1 jalapeño pepper, chopped with seeds
  • 1 tbsp. chopped garlic
  • salt
  • pepper

1. Add ingredients to food processor. Pulse until desirable size. I like mine very small so I let it go for a while.

Fresh Tomato Salsa with Pineapple

Ingredients

  • 3 small tomatoes chopped roughly
  • 1/2 yellow onion chopped roughly
  • 1 poblano pepper chopped roughly with seeds
  • 1 tbsp. garlic
  • pineapple chunks
  • salt
  • pepper

1. Add ingredients to food processor. Pulse until desired size.

Two Kinds of Pizza

Andrew wanted to make pizza today, so we made two different kinds of pizza: one with sausage, pineapple, kalamata olives, garlic, and mozzarella rice cheese and the other with bbq “chicken”, pineapple, garlic, and mozzarella rice cheese  (seitan marinated in bbq sauce). I really liked the way the whole wheat crust turned out. I have to get used to the texture of the seitan, but it actually worked very well on the pizza with the cheese.  The rice cheese melted very well. It was missing that nice, greasy cheese component that is what makes pizza so divine, but at least it wasn’t clogging my arteries. Andrew said he really liked the way his came out, but he wouldn’t use olives the next time.

Pizza Crust Recipe

Ingredients (Crust)

Adapted from The Martha Stewar Living Cookbook

  • 1 cup warm water
  • 1/4 tsp. sugar
  • 2 teaspoons yeast
  • 2 3/4 to 3 1/4 cups whole wheat flour
  • 1 tsp. kosher salt
  • 1 1/2 tbsp. sunflower oil

1. Pour the warm water into a small bowl. Note: It’s very important your water is the right temperature. If it is too hot it will kill the yeast; if it is too cold the yeast will not be activated. Add the sugar, and sprinkle in the yeast. Stir the mixture until the yeast is dissolved and water has turned tan. Let yeast stand until foamy, about ten minutes. In a bowl, combine flour and the salt. Add the yeast mixture and oil. Stir until dough comes together, adding more flour as needed until dough is smooth, not tacky, when squeezed. Transfer to clean surface; knead four or five until it turns into a ball.

2. Place the dough in a lightly oiled bowl, smooth side up. Cover tightly with plastic wrap. Let the dough rise in a warm place until doubled in size, about forty minutes. Note: Our dough did not rise. I think our water was too hot or we kneaded it too much. It did not make that much difference. Our crust was a little thin and chewy. Remove the plastic wrap, and place your fist in the center of the dough to punch it down. Fold the dough back onto itself four or five times. Turn the dough over, folded side down, cover with the plastic wrap, and let rise again in a warm place until the dough ahs doubed in size, about thirty minutes. Top with whatever you like and cook in a 400º F. oven for 17 minutes.

Pizza Sauce Recipe

Adapted from The Martha Stewart Living Cookbook

Ingredients

  • 2 tablespoons sunflower oil
  • 1 14 oz. can peeled, stewed tomatoes
  • dried oregano (to taste)
  • 1 tsp. kosher salt
  • black pepper
  • 1 8 oz. can tomato paste

1. Pour peeled, stewed tomatoes into food processor. Pulse until smooth. Add tomato paste and sunflower oil. Pulse until mixed. Pour into bowl. Add spices.

Andrew’s Pizza

Ingredients

  • one whole wheat pizza crust
  • 1/2 recipe of tomato sauce
  • pineapple slices
  • mozzarella rice cheese
  • 1/4 pound of bulk pork sausage
  • kalamata olives
  • garlic cloves

1. Assemble pizza then cook in oven for seventeen minutes at 400º F.

Hayley’s Pizza

Ingredients

  • nuggets of pre-cooked seitan marinated for an hour in homemade bbq sauce
  • rice mozzarella cheese
  • tomato sauce
  • sliced pineapple
  • garlic

1. Heat nuggets of pre-cooked seitan on low heat until heated through. Cut into smaller, bite sized pieces.

2. Assemble pizza: sauce, cheese, seitan, sliced garlic, and sliced pineapple. Cook in oven for seventeen minutes at 400º F.

Chicken Stir-Fry with Soba Noodles

Andrew and I made chicken stir-fry for dinner yesterday. We bought one pound of boneless, skinless chicken breasts from Whole Foods. I sliced these into about one-half inch thick pieces and trimmed the fat. I made a sauce with “cock sauce” (its an Asian red pepper sauce), salt, pepper, rice wine vinegar, teriyaki, minced garlic, brown sugar, and soy sauce. I put the chicken in the sauce. Then I put water onto boil for the soba noodles. I added oil to a non-stick skillet and poured the chicken with sauce into that pan on about medium-low heat. In another pan, I added minced garlic, one small head of savoy cabbage (sliced into small pieces), brocolli, carrots, and pineapple. I added water, salt, and pepper to the vegetables. Once the water was boiling, I added the soba noodles. It took about fifteen minutes for the chicken to poach in the sauce. The noodles are very quick cooking and make sure not to overcook them since they will go gummy if you let them cook too long. If you’re not familiar with soba, they are a Japanese buckwheat noodle that are a little thicker than angel hair, but not as thick as spaghetti.

I mixed all three components together. It turned out nice, if a little saucy. I added a lot more “cock sauce” to mine. It made for yummy leftovers today.

Sloppy Joes

Now I hated sloppy joes as a kid. I have never been the biggest fan of ground beef. There is something about the texture that I’m not the biggest fan of. However, I’ve learned to like it because it is fast to cook, easy to prepare, and very cheap. Another thing I hated was the squishy texture of the sloppy joe mixture mixed with crunchy onions. Today I wanted to try to create a sloppy joe that I would like.

I used about a 1/4 lb of 90% lean ground organic beef (the same as I used in my hamburger yesterday), a teaspoon of chopped garlic, salt, pepper, and about a tablespoon of KC Masterpiece BBQ sauce (that was what we had in the fridge, not my first choice). I put this all in a pan at about medium heat. I also added about an 1/8 cup already chopped raw carrots. While this was cooking, I diced some pineapple and added this to the pan. I cooked this for about ten to fifteen minutes. I toasted a whole hamburger bun, sliced half of a Bacon avocado, and added a couple pieces of brocolli to the pan.

What came out was absolutely delicious. It was salt, sweet, tangy, and a bit spicy. I think it would have been great on top of rice or with rice noodles.

Hamburger with Pineapple and Avocado

Yesterday I made a hamburger made with 90% lean ground organic beef from Whole Foods Market in Santa Cruz. I mixed about a 1/4 lb of meat with a teaspoon of chopped garlic, salt, and pepper. I heated a skillet with some oil in it and added my patty to the pan. While the first side of the burger was cooking I sliced some pineapple and half of a Bacon avocado. A Bacon avocado is a variety of avocado with a smooth green skin and smaller than a Hass. It has a slight bacon flavor, hence the name. I can’t find them in the grocery store, but they are available around here at farmer’s markets and road side produce stands. After cooking one side of the burger for about six minutes I flipped it over and added the pineapple to the pan. I put some hoisin sauce on top of the burger. I toasted a whole wheat bun in the toaster. After toasting the bun I spread hoisin sauce on the top bun, then added the avocado and pineapple. To finish the hamburger off I sprinkled a little cheese on top. In all, I cooked the burger to about medium (six minutes on each side).

It was very tasty, but I had a hard time eating because I have bell’s palsy right now. I had to take a knife and fork to it.