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Thai Pineapple Rice Recipe
Thai Pineapple Rice Recipe
By Peggy Trowbridge Filippone, About.com Guide
A meal in itself, stir-fried rice with pineapple, baby shrimp, chicken breast, ham, and vegetables is quickly stir-fried and served in a pineapple shell.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
* 1 fresh pineapple
* 2 teaspoons oil
* 2 cups cooked rice, cold
* 1/4 cup baby shrimp
* 1 cooked chicken breast half, cut into bite-size pieces
* 1/4 cup diced cooked ham
* 2 green onions, sliced, including green tops
* 1/4 cup peas
* 1 dash rice wine
Preparation:
Slice pineapple in half. Hollow out each half by removing the pineapple meat. Reserve 1/4 cup of chopped pineapple and reserve the rest of the meat (discarding the tough and bitter core) for other uses.
Heat wok. Meanwhile, grill cut sides of pineapple halves over grates on a gas stove, on the grill, or under the broiler until heated through.
Add oil to hot wok and spread it around. Then add rice and stir-fry about 2 minutes. Add shrimp, chicken, and ham, stir-frying another two minutes. Add peas, green onions, and chopped pineapple. Stir-fry another two minutes until all ingredients are mixed and hot. Add rice wine and mix.
Serve rice in heated pineapple halves.
Yield: 2 servings
My take on it is: maybe use some canned pineapple or some cut-up pineapple from the produce refrigerator section, instead of a whole pineapple? Of course, a presentation that fancy would knock somebody's socks off. :)
By Peggy Trowbridge Filippone, About.com Guide
A meal in itself, stir-fried rice with pineapple, baby shrimp, chicken breast, ham, and vegetables is quickly stir-fried and served in a pineapple shell.
Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
* 1 fresh pineapple
* 2 teaspoons oil
* 2 cups cooked rice, cold
* 1/4 cup baby shrimp
* 1 cooked chicken breast half, cut into bite-size pieces
* 1/4 cup diced cooked ham
* 2 green onions, sliced, including green tops
* 1/4 cup peas
* 1 dash rice wine
Preparation:
Slice pineapple in half. Hollow out each half by removing the pineapple meat. Reserve 1/4 cup of chopped pineapple and reserve the rest of the meat (discarding the tough and bitter core) for other uses.
Heat wok. Meanwhile, grill cut sides of pineapple halves over grates on a gas stove, on the grill, or under the broiler until heated through.
Add oil to hot wok and spread it around. Then add rice and stir-fry about 2 minutes. Add shrimp, chicken, and ham, stir-frying another two minutes. Add peas, green onions, and chopped pineapple. Stir-fry another two minutes until all ingredients are mixed and hot. Add rice wine and mix.
Serve rice in heated pineapple halves.
Yield: 2 servings
My take on it is: maybe use some canned pineapple or some cut-up pineapple from the produce refrigerator section, instead of a whole pineapple? Of course, a presentation that fancy would knock somebody's socks off. :)
PEPPERMINT BARK
This recipe is what I want to bring to a party for gifts and sharing. It looks so simple.
Peppermint Bark
Paula Deen
Cook Time: 10 min
Yield: about 2 pounds of candy
Times:
Prep 5 min
Inactive Prep 45 min
Cook 10 min
Total: 1 hr 0 min
Ingredients
* Crushed candy canes, to yield 1 cup
* 2 pounds white chocolate
* Peppermint flavorings, optional
Directions
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Paula Deen has a neat site for gifts to make:
view link
aka "Gifts from the Kitchen"
Judging by this picture from photobucket, some people make it with a layer of milk or dark chocolate too. Hmmm...
Peppermint Bark
Paula Deen
Cook Time: 10 min
Yield: about 2 pounds of candy
Times:
Prep 5 min
Inactive Prep 45 min
Cook 10 min
Total: 1 hr 0 min
Ingredients
* Crushed candy canes, to yield 1 cup
* 2 pounds white chocolate
* Peppermint flavorings, optional
Directions
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)
Paula Deen has a neat site for gifts to make:
view link
aka "Gifts from the Kitchen"
Judging by this picture from photobucket, some people make it with a layer of milk or dark chocolate too. Hmmm...
IF YOU'RE TIRED OF TURKEY
Quick Minestrone
1 Tablespoon olive oil
1/2 onion, finely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups chicken broth
1 1/2 cups jarred tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen spinach
1 cup frozen mixed vegetables
1 cup pasta (such as macaroni elbows, mini penne, orzo, or broken spaghetti)
1 can cannelloni beans (or chickpeas), with their juices
Parmesan cheese
In a large pot over medium heat, heat olive oil. Add onion, basil, and oregano and sauté for about 5 minutes. Add chicken broth, tomato sauce, salt, and pepper and bring to a low simmer. Add frozen spinach, vegetables, and pasta, simmer for about 10 minutes or until pasta is tender. Stir in beans and lower heat. Cook an additional 10 minutes. Serve garnished with parmesan cheese.
Makes enough for a few meals, better when warmed up, great for cold weather. Good with crusty bread.
1 Tablespoon olive oil
1/2 onion, finely chopped
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
4 cups chicken broth
1 1/2 cups jarred tomato sauce
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups frozen spinach
1 cup frozen mixed vegetables
1 cup pasta (such as macaroni elbows, mini penne, orzo, or broken spaghetti)
1 can cannelloni beans (or chickpeas), with their juices
Parmesan cheese
In a large pot over medium heat, heat olive oil. Add onion, basil, and oregano and sauté for about 5 minutes. Add chicken broth, tomato sauce, salt, and pepper and bring to a low simmer. Add frozen spinach, vegetables, and pasta, simmer for about 10 minutes or until pasta is tender. Stir in beans and lower heat. Cook an additional 10 minutes. Serve garnished with parmesan cheese.
Makes enough for a few meals, better when warmed up, great for cold weather. Good with crusty bread.
CHICKEN STIR-FRIED RAMEN RECIPE
"Start with an inexpensive package of ramen noodle soup mix and end up with something close to gourmet! Recipe is easily multiplied. Use leftover cooked chicken or rotisserie chicken for even more flavor. Try seafood flavors with canned tuna or shrimp for a change of pace. The vegetables may be varied according to what you have on hand, including leftovers.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
* 1 (3-ounce) package chicken flavor ramen soup mix
* 1/2 cup chopped onion
* 1/4 cup sliced hearts of palm
* 1-1/2 Tablespoons olive oil
* 1 can cooked chunk chicken, drained
* 1/4 cup frozen baby sweet peas or mixed vegetables (you may also used canned)
* Parmesan cheese
* Chopped parsley for garnish
Preparation:
Cook the ramen noodles separately according to package directions, reserving the flavoring packet for use below. Drain and keep warm. If you use frozen peas or vegetables, you can cook them in with the noodles.
While cooking the noodles, saute the onion and hearts of palm in a large frying pan until onion is soft. Add drained chicken chunks and heat until warmed through, taking care not to shred the chicken chunks. Stir in the contents of the ramen soup flavoring packet, and combine until mixed. Add the cooked, drained ramen noodles and peas. Toss until coated. Turn onto plates and top with grated Parmesan cheese and parsley.
Yield: 2 serVINGS
From About.com
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
* 1 (3-ounce) package chicken flavor ramen soup mix
* 1/2 cup chopped onion
* 1/4 cup sliced hearts of palm
* 1-1/2 Tablespoons olive oil
* 1 can cooked chunk chicken, drained
* 1/4 cup frozen baby sweet peas or mixed vegetables (you may also used canned)
* Parmesan cheese
* Chopped parsley for garnish
Preparation:
Cook the ramen noodles separately according to package directions, reserving the flavoring packet for use below. Drain and keep warm. If you use frozen peas or vegetables, you can cook them in with the noodles.
While cooking the noodles, saute the onion and hearts of palm in a large frying pan until onion is soft. Add drained chicken chunks and heat until warmed through, taking care not to shred the chicken chunks. Stir in the contents of the ramen soup flavoring packet, and combine until mixed. Add the cooked, drained ramen noodles and peas. Toss until coated. Turn onto plates and top with grated Parmesan cheese and parsley.
Yield: 2 serVINGS
From About.com
Quinoa prep and cooking
Hi - I noticed that some members mentioned rice in its various forms, so I thought I'd share a post I did in another group, about a lesser-known grain that is easy to fix and interesting in texture. It's new to me too. :)
Just got Lorna Sass's book, SHORT-CUT VEGETARIAN from the library. Opened it at random, found "Quinoa" p. 44. She says she loves this quick-cooking grain, which she says is a seed, easy to digest, and goes well with wide variety of seasonings.
What interested me was "Quinoa must be thoroughly washed to remove a natural coating called saponin...which can give the grain a slightly bitter , grassy flavor."
"To rinse quinoa, set it in a large bowl and pour warm water on top. Swish vigorously. Pour into a fine-meshed strainer. Repeat the process...until the water remains fairly clear."
---------------------------------
Basic Quinoa
1 2/3 cups water
2 tsps instant stock powder (optional)
1/2 tsp salt or to taste
1 cup quinoa, thoroughly rinsed and drained
1 clove garlic, minced (optional)
In medium heavy saucepan, bring the water, stock powder (if using) and salt to a boil over high heat. Sir in quinoa and garlic (if using).
Cover, reduce the heart to low, and simmer until the water is absorbed and the quinoa is just tender but still crunchy, with most of the little white tails visible, about 12 mins. If all of the liquid has been absorbed but the quinoa is not done, stir in 2 to 3 tbsp additional boiling water, replace the cover, and similar until the quinoa is tender, 2 to 5 mins longer. (Alternatively, if the quinoa becomes tender before all of the liquid has been absorbed, drain the quinoa thoroughly and return to the pot to rewarm.) Fluff up before serving.
---------------
Basic boiled quinoa: Try this foolproof technique....Bring 2 quarts of water to a rapid boil. Add 1 tsp salt if you wish. Add 1 cup rinsed quinoa until tender but still crunchy, about 12 mins. Drain thoroughly.
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This is all taken from Sass's book. I hope I didn't make any typos. :)
-------------
Just got Lorna Sass's book, SHORT-CUT VEGETARIAN from the library. Opened it at random, found "Quinoa" p. 44. She says she loves this quick-cooking grain, which she says is a seed, easy to digest, and goes well with wide variety of seasonings.
What interested me was "Quinoa must be thoroughly washed to remove a natural coating called saponin...which can give the grain a slightly bitter , grassy flavor."
"To rinse quinoa, set it in a large bowl and pour warm water on top. Swish vigorously. Pour into a fine-meshed strainer. Repeat the process...until the water remains fairly clear."
---------------------------------
Basic Quinoa
1 2/3 cups water
2 tsps instant stock powder (optional)
1/2 tsp salt or to taste
1 cup quinoa, thoroughly rinsed and drained
1 clove garlic, minced (optional)
In medium heavy saucepan, bring the water, stock powder (if using) and salt to a boil over high heat. Sir in quinoa and garlic (if using).
Cover, reduce the heart to low, and simmer until the water is absorbed and the quinoa is just tender but still crunchy, with most of the little white tails visible, about 12 mins. If all of the liquid has been absorbed but the quinoa is not done, stir in 2 to 3 tbsp additional boiling water, replace the cover, and similar until the quinoa is tender, 2 to 5 mins longer. (Alternatively, if the quinoa becomes tender before all of the liquid has been absorbed, drain the quinoa thoroughly and return to the pot to rewarm.) Fluff up before serving.
---------------
Basic boiled quinoa: Try this foolproof technique....Bring 2 quarts of water to a rapid boil. Add 1 tsp salt if you wish. Add 1 cup rinsed quinoa until tender but still crunchy, about 12 mins. Drain thoroughly.
--------------
This is all taken from Sass's book. I hope I didn't make any typos. :)
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