Grilled Pineapple Skewers / Grilled Tropical Salad

I combined 2 recipes that each called for ½ pineapple. What a dinner it was!!


Grilled Tropical Salad
Adapted from Martha Stewart Living, July? 2008
It called for shrimp and tofu, but lacking that, I subbed chicken. Soak 12 skewers early in the process.

1/2 pineapple
16 oz. cole slaw mix
½ English cuke
¼ c. rice wine vinegar
ginger powder
drizzle of honey or agave syrup
marinated lemon pepper chicken breasts from Costco

Cut off ends of pineapple, cut off peel. Cut lengthwise in half and remove core. Cut lengthwise into spears, about 24. Half will be in each recipe.

Salad: cut English cuke in 1/4s lengthwise, and slice. Mix with coleslaw. Add vinegar, ginger to taste, mix well and refrigerate. Stir again a few times while the rest is being done.

Fire up the grill. When ready, cook ½ of pineapple spears on med. heat until browned. Turn often. 4-5 minutes. At the same time, grill the chicken (to use shrimp or tofu, follow basic grilling techniques for the ingredient). When done, remove both, cut into bite size pieces, and let cool. When cool-ish, stir into coleslaw mixture and refrigerate.

Pineapple Skewers with Coconut
Adapted from Sunset magazine, July 2008

1/2 pineapple
1 c. sugar (I use ½ Splenda)
¾ c. coconut milk, unsweetened
¼ c. unsweetened shredded coconut

Mix ½ c. water with the sugar. Heat to boiling and let boil until thickened and like honey. Remove from heat and wisk in the coconut milk. Meanwhile, bake the coconut to toast it. Watch carefully, as when it starts to brown, it goes fast. Remove and cool.

When the first round is done on the BBQ, take the remaining ½ pineapple. Cut the spears in ½ crossway. Stick on skewers that you have soaked in water. Put the skewers in a large flat dish. Pour the sauce over all. Put the skewers directly onto the BBQ. Save the sauce for dipping. Turn pineapple often, cooking until starting to brown. Remove to a clean plate, sprinkle with coconut, and serve with sauce for dipping. Very messy but tasty.

3 Bean Casserole

My mom used to make her version of this. It is filling and inexpensive. It can be adapted and changed freely. We were vegetarians for years, so my version is meat free.

1 onion
1 large can baked beans (we like Bush’s vegetarian)
1 can kidney beans
1 can lima beans
optional: 1 can black beans, pinto beans, or black eyed peas
BBQ sauce (I prefer Longhorn brand, but it may be local to the NW)
1 c. catsup
2 T. worchestershire sauce (it is hard to find vegetarian, but it can be done, try health food stores)
If you like it sweeter, you may add honey to taste
oil

Chop and sauté the onions in a bit of oil until tender and soft, but not browned. Drain all beans except baked beans. Mix all. Bake in a large baking dish (I prefer a glass bowl), uncovered. Bake at 350 until bubbly and done to your liking. We prefer to make brown rice while it is baking and have it over rice. It can also be eaten by itself. My mom used to add left over ham. I sometimes add smoke flavor, which I think has no meat in it. I have mixed a wide variety of beans, which work fine, but the original combination has a special taste and texture to it.

Lemon Jello Cake

One recipient of this cake said it was better than sex. Need I say more?

1 pkg. lemon, vanilla, or white cake mix
4 eggs
1 small pkg. lemon Jello
1 c. boiling water
1/2 c. oil
2 c. powdered sugar
4 tbsp. lemon juice, separated

Mix water and jello together. Mix well until jello is dissolved. Let cool somewhat. Mix cake mix with alternating eggs, jello, oil, and 2 T. lemon juice. Pour batter in oiled pan and bake at 350 degrees in a 9x13 inch pan or tube pan. Check the cake for doneness in the usual manner for cakes.

While cake is baking, mix remaining lemon juice and sugar.If dry, add more lemon juice until it is fluidy. When cake is done, immediately puncture it repeatedly all over with a fork, pressing fork into cake as deeply as the tines will allow. Then drizzle the glaze mixture over it. Take it sort of slow, and let it sink into the cake. It will all disappear. Let cool.

Maximizing Crock Pot Use

My Basic Crock Pot chili/soup magic. I eat some version of crock pot soup all winter long for lunch at work. When I share it, this chili-like soup always gets requests for the recipe. That is hard, because there is no recipe, only guidelines. I always taste the mixture to make sure it pleases me.

½ - 1 c. brown rice
1 qt. chicken or veggie stock
generous shake of taco seasoning (about 1/3 c., or a packet)
1 regular size can of chopped tomatoes
dried or fresh chopped onion, amount to your preferences. I prefer dried here.

Stir together in crock pot. Cook on high until rice is nearly done, a little whiteness to the look of it, or still a bit hard on the tooth. Add:

1 can beans (black, pinto, lentils, or similar)
1 can corn

Continue cooking till rice is done.

Turn off and add lots of canned veggies. I like green beans, carrots, mixed veggies. I’ve even used canned spinach. It must add a lot of nutrition and blends right in. Usually 3-4 cans. Don’t cook them, just drain and stir them in. They will help cool the chili to stop cooking.

I like mine really thick. These are just guidelines. I throw in whatever leftovers may be appropriate, vary veggies, and change flavors. Enchilada sauce is also good. Refried beans add body and protein. You really can’t go wrong if you properly cook the rice.

THE Sandwiches

These sandwiches were famous in my family. They may seem strange, but they taste great.

There were 5 kids and little money in my family when I was growing up. But every year on our birthdays, we could choose dinner. I think all of us usually chose these sandwiches. With 5 kids I guess we got to have them pretty often.

I tried to google the recipe and couldn’t find anything like it. My mom’s recipe had only the name ‘Sandwiches’. I guess they are memorable enough without a better name. I have reduced the fat content of the recipe.

½ # reduced fat Velveeta (more is even better)
1# reduced fat bologna (I use chicken or turkey)
4 dill pickles
1 small onion (could be bigger if you like more)

½ c. sweet relish
1 c. fat free mayo (could be reduced fat, also)
½ c. catsup
hot dog buns (ww buns are better for you)

Grind solid ingredients in a food grinder. A food processor should work well also. I would guess the shredder blade would work for small amounts. Do the Velveeta first so the other foods can clean up the goo. Stir in the other ingredients. Spread generously on the buns. Close the halves. Wrap each bun separately in wax paper. Fill cookie sheets with a single layer of these. Bake at 275 for 30 minutes or until the cheese is all melty and the bun is a bit crusty. Let cool until you can handle without loss of fingers. The filling can burn your tongue if you are not careful.

War Cake

During WWII, many traditional cooking supplies were in short supply. Eggs, butter, white sugar, among them. My grandmother somehow got this recipe then (there were government programs and fliers that helped people learn new ways to cook for their families). We made it for years after the war. It remained a family staple. The cake is great!

1 ½ c. brown sugar
2 c. water
2 c. raisins
2t. cinnamon
1 t. allspice
½ t. each, cloves and nutmeg
1 t. salt
3 T. shortening (this is the original ingredient. You may substitute another fat)

Boil all ingredients for 5 minutes. Cool. Add 3 c. flour (ww is good) and 2 t. soda. Put in a 9x13 pan. Bake at 325 for 40 minutes.

Grammy's Macaroni and Cheese

My kids love mac and cheese. I hate that they liked the blue boxed orange stuff. So, I used to suffer over making mac and cheese from scratch, making white sauce, etc. Then Grammy made a version that was easy- no sauce to be made. And the kids liked it just as much as from scratch. So no more from scratch!

2 c. elbow mac (I use the high fiber or whole grain)
2 3 c. shredded cheddar (you can mix freely. A little blue cheese adds a sharp flavor, also.)
1-2 c. sour cream (I use fat free)
1-2 c. cottage cheese
1/4 c. minced onion (I use less of dried onion)
1 egg, beaten
salt and pepper to taste (I add no salt, only pepper)

Cook the mac as per package directions. Mix all the others together in a big bowl. Turn in mac. Bake in a 9x13 pan. I top with some shredded cheese and Italian bread crumbs. Bake at 350 until GBD (golden brown delicious)

This recipe is very versatile. You can add, subtract, or change amounts and ingredients.

Rhubarb Tapioca

We had this every spring when I was growing up. Rhubarb was always growing where we lived. Wisconsin, Minnesota, Washington. Just like Mom used to make, and Grandma, too. We lost ours when we moved last year to a new house.
I convinced Mossy to transplant some rhubarb from a friend. Maybe by next year, we'll have our own again. If you see him, ask him about rhubarb tapioca and avacado pits. You win a prize if you get him to tell you the true story!

Rhubarb Tapioca

3 cups fresh rhubarb, chopped into 1/2-inch pieces
1/4 c. quick-cooking tapioca
1/8 teaspoon table salt (omit?)
1 1/8 cups sugar (or Splenda, or ½ and ½ mix)
2 cups water
1 1/2 cups strawberries, sliced (or more!)

1. In a saucepan mix together all except strawberries and bring to a boil over medium heat, stirring often, until rhubarb begins to release its juices.
2. Reduce heat and simmer until rhubarb is tender.
3. Add strawberries. Make sure there are no white specks of tapioca. Simmer, then when all specks are gone, it's done.

Top with whipped cream or eat plain. Ice cream is also great when it is still warm.