Maple Mustard Glazed Sweet Potatoes with Pineapple

Maple Mustard Glazed Sweet Potatoes with Pineapple

-2 tablespoon olive oil
-1 large sweet potato
-1/8 cup of maple syrup
-6 tablespoons of maple or honey mustard
-1 cup fresh pineapple diced

-in a large bowl combine 1 tablespoon of olive oil with sweet potatoes until all sweet potato is coated in oil.  Line a cookie sheet with parchment paper.  Preheat oven to 375.  Spread out the sweet potatoes on a cookie sheet and bake for 15 minutes and then turn over.  Mix the remaining olive oil with the maple syrup and mustard, set aside.  Add the pineapple and baste the sweet potatoes and the pineapple and bake for another 15 minutes, turn over and baste the other side with the mustard maple marinade and bake for another 15 minutes.  Allow to cool and enjoy.

Orange Pineapple Mustard Rum Glazed Ham

This had amazing flavour!

2 tablespoons Grain Dijon Mustard
2 tablespoons maple smoked mustard
1 oz dark rum
4 tablespoons brown sugar
Zest and Juice of 2 oranges
1 fresh pineapple chopped
the ham

-mix the mustards, rum, brown sugar, zest and juice of orange juice together.  You want it to be thick, so you may need to add more brown sugar.  Slice the pineapple and place over the ham.  Bake in the oven at 350 for about an hour (depending on size).  If I had a roasting pan I would have used, but my dutch oven helps me to accomplish everything.

Strawberry, Avocado and Pineapple Salsa with Coconut

So quick, full of flavour and nutrition.

 Strawberry, Avocado and Pineapple Salsa with Coconut 

-1 avocado sliced (salt and pepper it as soon as you chop it)
-6 strawberries
-1/2 cup fresh pineapple
-juice and zest of 1 lime
-2 tablespoons shredded coconut
-a handful of sunflower seeds

-Cut up avocado, salt and pepper it.  Add the strawberry and pineapple and add the lime juice and coconut and the sunflower seeds.  taste, you may wish to add chili peppers, chili powder, onion, or cilantro.

Pineapple Lime Gingered Basa

Pineapple Lime Gingered Basa

3 Basa Fillets
juice and zest of 1 lime
1 teaspoon fresh ginger grated
fresh pineapple chopped
1 teaspoon ofchili powder
salt and pepper

I baked in the oven for 10 minutes at 400.  I placed the basa in the casserole dish and topped with the above ingredients.  You could also flour the fish and fry in a frying pan, then once brown add the above ingredients.  I served with avocado, pineapple, strawberry coconut salsa.

Sweet Potato Soup with Chicken and Pineapple

Sweet Potato Soup with Chicken and Pineapple

-3 sweet potatoes chopped

-1 medium onion

-3 chicken breasts cut into chunks

-3 tablespoons chili powder or fresh chili peppers chopped (2-3)

-3 tablespoons yellow thai curry

-1 tablespoon cumin

-4 cups of veggie/chicken broth

-4-5 lime leaves

-lemon grass chopped (about 2 tablespoons)

-coconut milk

-1/2 a fresh pineapple chopped into chunks

-3 tablespoons soya sauce or tamari

-lime juice (squeeze as serving)

-top with cilantro

-in a large pot (I use my dutch oven) on medium heat add chicken and onions.  When the chicken is cooked add sweet potatoes, allow to cook until soft.  Add broth, spices, and allow to cook until sweet potatoes are soft and break easily.  Then add coconut milk, pineapple and soya sauce.  Allow to cook.  Taste and add more spices depending on your own taste.  I simmered on low for about 3-4 hours, it was a chilly day in Toronto.

Orange Pineapple Mustard Glazed Ham

Last night I made mango salsa which has fresh pineapple in it, so I wanted to use it up today.  I bought a ham, scored it to allow the flavour to infuse into the ham.  I also have had it marinating for the few hours

Orange Pineapple Mustard Glazed Ham

-ham scored (fine slices to allow the flavour to infuse)

-1/2 fresh pineapple chopped

-1/2 cup orange juice

-3 tablespoons brown sugar

-1 tablespoon Dijon mustard

Place ham in dish a casserole dish, add chopped pineapple around the ham.  Make sure to finely score the ham to allow the glaze to get into the ham.  In a small bowl mix the brown sugar, orange juice and mustard and pour over the ham.  Bake at 350 for 40 minutes, with lid.  Take the time to re-glaze while cooking.  The pineapple is so delicious in the orange mustard glaze.

Pineapple & Sweet Potato Quinoa with roasted almonds

Had my friend over for dinner the other night.  I had just finished working a 12 our shift, she brought Salmon skewers which she had purchased at St. Lawrence Market.  I whipped up this dish in about 5 mins of prep and 20 minutes cooking time.  


Pineapple and Sweet Potato Quinoa with Roasted Almonds


-1 cup quinoa
-1 1/2 cups water
-1/2 fresh pineapple chopped with juice
-1 medium sweet potato cubed
-1 tablespoon brown sugar
-1 teaspoon soya sauce
-1 teaspoon yellow Thai curry powder
-1. teaspoon cinnamon


Roasted Almonds


-1/2 cup blanched sliced almonds
-1/3 cup of Chardonnay or white wine
-1 teaspoon brown sugar
-sprinkle of cinnamon


In a pot add water, quinoa, pineapple, sweet potato, brown sugar, soya sauce, Thai curry, and cinnamon.  Cook on high until boiled then cover and reduce heat cook for 20 minutes.  Stir occasionally.  While cooking the quinoa in a frying pan on medium heat add almonds when starting to brown add the rest of the ingredients, allow to cook until the liquid reduces and almonds are dry and crunchy.When quinoa is cooked taste...you may want to add a touch more soya sauce, then cover with the roasted almonds.  Then serve.

Pineapple Rice

Pineapple Rice

 

 (this picture is an old one of my pineapple rice, I forgot to take picture)

Ingredients:

3 cups basmati rice

1 ½ cups fresh pineapple in tidbits

2 green onions minced

2 small red chili peppers chopped

¼ cup cilantro chopped coarsly

2 tablespoons of coconut oil

2 cloves of garlic chopped

2 tablespoon tamari soya sauce

1 teaspoon sugar

Prepare basmati rice as per package set aside, in a bowl mix together fresh pineapple, onions, chili peppers, and cilantro. 

Heat coconut oil in frying pan, add garlic, cook until browned.  Add rice and soya sauce stir until rice coated with soya sauce.  Add the pineapple mixture with the teaspoon of sugar, heat and serve.

Tonight's soup

So tonight is clean out the crisper soup.

I have added beets, onions, carrots, sweet potatoes, celery, garlic, zuchinni, a can of pineapple, beef broth, curry powder, a can of coconut milk, red curry paste and fresh cilantro.  I am essentially clearing out the fridge to make a soup.  It is a beautiful sunny day here in Toronto however it started out gray and it felt like a soup day.

I sautéed the vegetables, added the beef broth, a can of pineapple and spices to taste.  Allowed it to simmer all day.  It smells amazing.  

Ham in a Maple Mustard Pineapple glaze

Tonight's dinner I bought a little ham, I scored the ham to allow the glaze to seep into ham.


Glaze


1 oz 1919 rum
3 tablespoons maple syrup
3 tablespoons smoked mustard
1 tablespoon olive oil
1/2 small pineapple in chunks


I covered in glaze let sit overnight and baked in an oven for 40 minutes.

delicious

Flank steak

So tonight had a few friends over for dinner.  I started marinating the steak at lunch time and it turned out amazing.  I also served asparagus with roasted red peppers and artichoke hearts and made I made rice.  My mango salsa and I made a fresh tomato salsa with avocado.  I also had fresh tomatoes stewing on the stove all day for my chicken parmesan that I am cooking tomorrow night.


Teresa's Flank Steak


-2/3 cup olive oil
-1/3 cup white balsamic vinegar
-salt & pepper
-1 tablespoon chili powder
-1/2 teaspoon thyme
-1 tablespoon tamari soy sauce
-3 tablespoons smoked mustard
-2 tablespoon maple syrup
-1/2 teaspoon cumin
-juice of 1 lemon

I scored meat with 1/2 inch deep cut about an inch apart.  I dry rubbed the spices, mustard and maple and let sit for an hour.  I then added the olive oil, vinegar, tamari and lemon juice and I let sit for several hours.  Broiled on high on top rack for 8 minutes and flipped over for another 8 minutes.  I have an apartment oven so maybe need less time depending on your oven.

my red curried sweet potato soup with coconut milk and pineapple

Good morning, It is a beautiful day here in Toronto.  I am on my way out to a park to spend time with my kids.  Before I go I was asked to post my red curried sweet potato soup with fresh pineapple and coconut milk.


I love my Dutch oven, as I have never burnt anything in it.  It is an essential thing in my kitchen...you can leave things simmering all day without worrying to have to stir all the time.


T's Red Curried Sweet Potato Soup 


-3 sweet potatoes peeled and chopped into your desired thickness, I like mine to fit on a spoon
-2 tablespoons olive oil
-2 yellow carrots sliced like coins
-2 small onions sliced
-2 cloves of garlic minced
-1 shallot chopped
-4 tablespoons of red curry paste (depends on your level of spiciness)
-1 tablespoon lemongrass chopped
-1 tablespoon cumin
-1 teaspoon grated ginger
-3 or 4 fresh basil leaves
-2 or 3 kaffir lime leaves
-chilli oil if you have
-1 lime squeezed
-2 cups of fresh pineapple in chunks
-500ml of veggie or chicken broth
-1 can of coconut milk
-fresh cilantro chopped to garnish


-in a large pot over medium, add olive oil, sweet potato, onions, carrots, cook until onions are clear, add shallots and garlic and cook for a few minutes add the red curry paste and mix with veggies, add the lemon grass, ginger, cumin, basil, kaffir lime leaves, pineapple, broth and coconut milk.  Reduce to simmer for an hour to allow all flavours to infuse.  You can add chunks of chicken as well.  


Also if you have the ability to purchase a can of AROY-D Red Curry then you can add this can and omit from curry paste down to chili oil.  (this is what I do when rushing)  The prep time is about 10 minutes, cooking about 1 hour and a half.  


The pineapple sweetness with the heat of this dish is just incredible.  One of my favourite soups.  Sometimes I also throw in chopped waterchestnuts or bamboo shoots.

Fried Radicchio

Tonight's dinner is a 'use' up in the fridge kind of dinner.  So tonight I was inspired by colour and taste.  I knew that I wanted bacon.  Bacon makes everything taste good.  I bought radicchio which is a bitter lettuce.  Beautiful but bitter.  so tonight is a colourful dinner made better by bacon.


Teresa;s Radicchio Salad.


Fry 4 pieces of bacon until your desired bacon texture.  ( I like mine crispy)
half a head of radicchio chopped
1/2 cup chipped pineapple
2 mushrooms diced 
1/4 red pepper chopped
2 small scallions chopped
1/4 cup red wine
2 tablespoons honey
1/4 small red chili pepper
1 tablespoon grated fresh ginger
lime zest and lime juice (fresh)
cilantro


Fry bacon.  Remove from pan, add mushrooms and cook till golden brown.  Add pineapple, red pepper, scallions, chili pepper and ginger.  Cook until warm.  Add radicchio.  Cook for a few more minutes than add, honey, tamari, wine and stir together.  Let cook for another few minutes on medium heat.  Hit with some lime zest, i/2 lime juices squeezed and fresh cilantro.  Crumble bacon on top.


Every bite is a little bit of a discovery, there is heat, sweetness, bitterness and the freshness of lime.

Bacon also makes everything better....

Mango Salsa

Was talking to my friend this morning about food...Jae this is for you...


This is my mom's recipe and is one of my favourites.  She would have gotten from either Chatelaine or Canadian Living, it may have been modified and possible been changed to suit her and my needs.


Mango Salsa


1 small mango
1/2 fresh lime
1 cup fresh pineapple coarsely chopped 
1/2 small red pepper coarsely
1/ cup finely chopped cilantro
2 green onions thinly sliced
1/4 teaspoon hot chili flakes.  (for less spicy I use chili powder,or for spicier I add fresh red chili peppers) 
pinch of salt


start by peeling and dicing mango, squeeze lime over mango.  Then add all the rest of the ingredients.  I serve this with anything...amazing with lamb, fish, chicken, pork.


This is an old picture, just wanted to show what the salsa looks like.