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Posts Tagged ‘pineapple’

by Caitlin Saniga

Tingling pineapple-ginger soda with cayenne

Waylaid with a nasty sore throat and stuffy sinuses? This drink is dynamite. Pineapple is the only known source of bromelain, an enzyme used to treat inflammation, especially of the nose and sinuses. Pineapple core is especially rich in the protein, so be sure to include chunks from this section in your mixture. The spiciness of the ginger and cayenne is the perfect scratch for an itchy throat. And the lemon is the perfect zing for awakening and soothing sinuses. Drink a glass of the pineapple mixture straight, or add club soda for a less potent sipper.

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by Caitlin Saniga

Pina colada muffins

I try to avoid cooking with vegetable oil, so I replaced it with applesauce in this recipe.

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by Sarah Steimer

I was in the mood for something a little cozier for breakfast one morning that I worked from home, rather than my usual spring/summer yogurt and fruit. This was a more summery (and breakfast-y) twist on apple crisp. You can get the crisp topping prepared the night before so you can just pop in the oven quickly in the morning as well.

I was in the mood for something a little cozier for breakfast one morning, rather than my usual spring/summer yogurt and fruit breakfast. This was a more summery (and breakfast-y) twist on apple crisp. You can prepare the crisp topping the night before and refrigerate for a faster morning as well.


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by Caitlin Saniga

Orange smoothie

Smoothies don’t require yogurt. I’m all about switching things up every now and then, and my friend Ellen’s suggestion to throw in a scoop of sherbet was right on the money.

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by Sarah Steimer

This turned out to be more of an off-white smoothie than a pure yellow smoothie, but all of my ingredients were yellow (save for the yogurt)! The polenta was my wild card in this smoothie. I had tried oatmeal in a previous smoothie and it was just a bit chunkier than I wanted. I noticed my yellow log of polenta and thought, "Bingo."

This turned out to be more of an off-white smoothie than a pure yellow smoothie, but all of my ingredients were yellow (save for the yogurt)! The polenta was my wild card in this smoothie. I had tried oatmeal in a previous smoothie and it was just a bit chunkier than I wanted. I noticed my yellow log of polenta and thought, “Bingo.”

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by Caitlin Saniga

Thai coconut-cashew rice with bits of roasted pineapple

My family spent a couple of weeks in Thailand visiting my aunt and uncle when I was a freshman in high school, and since then that time has come to be known as The Trip of a Lifetime. I think Grandma may have even used that as the title of her photo journal of the trip. Point is: I’ve never been on a vacation like that one. We rode on more than 10 forms of transportation (airplane, speedboat, tuk-tuk, elephant … ); watched the sunrise from a small, remote island; toured temples of gold, emerald and broken china; and we ate some amazing food. Most notable, perhaps, was the availability of fresh fruit in Thailand. I drank a fruit smoothie with almost every meal, and we’d stop at roadside food vendors for small plastic bags of fresh pineapple or melon on long skewers. One of my favorite Thai dinners was a rice dish that included cashews, vegetables and sometimes chicken. It was simple, filling and not at all spicy, which was important at the time. When I prepare this dish, I’m reminded of some of my favorite food memories of Thailand.

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by Caitlin Saniga

This time of year, my family’s usually having some sort of get-together. Whether it’s my brother’s birthday, Fourth of July or visits from out-of-town relatives, we’ve got plenty of reasons to celebrate. And we tend to gather outside at a park or the picnic shelter down by the pond at my house. Slowly but surely, carloads of relatives show up, unloading a cooler of this or a glass Pyrex dish of that. This meatball recipe would be a hit at one of these events. Prepare the meatballs ahead of time, and bring them along to the party, keeping them warm in a plugged-in slow cooker. They’ll be gone before they have time to cool off anyway.

For the meatballs:

  • 3/4 pound lean ground turkey
  • 3/4 pound ground pork
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 1/2 teaspoons dried basil
  • 1 1/2 teaspoons dried parsley
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup panko

For sauce:

  • 1 1/2 cups ketchup
  • 1 cup maple syrup
  • 1/3 cup low-sodium soy sauce
  • 1 tablespoon quick-cooking tapioca
  • 1 1/2 teaspoons ground allspice
  • 1 teaspoon dry mustard
  • 1 20-ounce can pineapple chunks in juice, drained

Lining the baking sheet with parchment makes for easy cleanup.

Preheat the oven to 400 degrees. To make the meatballs, use your hands to combine all of the ingredients in a medium mixing bowl until just incorporated. Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet about 2 inches apart. Bake 20 minutes or until golden and cooked all the way through.

See what I mean?

In the meantime, combine the ketchup, syrup, soy sauce, tapioca, allspice and mustard in the bowl of a large slow cooker. Stir the mixture together. Carefully add the pineapple chunks and meatballs, coating them in the sauce.

Cover the slow cooker with a lid, and cook on low for 5 to 6 hours. Serve with toothpicks.

Makes about 24 meatballs.

Meatballs recipe adapted from: Alton Brown
Slow cooker recipe adapted from: Crock-Pot Cookbook

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