Posts Tagged ‘pineapple’


Slightly Sweet and Spicey Swordfish Stir Fry

March 5, 2014

Every once in a while my local Publix has swordfish “nuggets” These are the pieces that are left once  bigger quantities have been sold. They are perfect for a stir fry, since the nuggets are all different sizes.  Swordfish is such a great fish, light in flavor like many  filets, but meaty in texture. It picks up the flavor of anything you put on it, and is filling so a little goes a long way. It also pairs well with any vegetable, so if you don’t have zucchini on hand you can switch  it up in a variety of ways.

1 lb. swordfish, cut in 1 inch cubes

2 medium zucchini

1 large can pineapple chunks

3 T. soy sauce

1 lemon, juice and zest

2 T. Brown sugar

1 T. Simply Asia ginger garlic seasoning (you can sub 1t. ginger and 1 t. toasted sesame seeds for  this)

2 cloves garlic

1/2 t, red pepper flakes


In a container or Ziploc bag, combine juice and zest from half  the lemon, one grated garlic clove. 1 T. of soy, and  1T. of pineapple juice. Add in the fish and coat well. Allow to marinade for up to an hour,   but no more than two. Fish will start to “cook” if left in marinade too long. It  only take a little time for it  to absorb flavor.


In a separate bowl, combine the remaining pineapple juice drained from chunks, 2 T. soy, juice and zest from other half of lemon, 1 clove garlic grated, Asian seasoning, red pepper flakes  and brown sugar. Let sit while you prep your veggies. Cut zucchini however you like- I prefer two cuts length wise, and then in one inch slices.


Add a scant 1/2 t. of vegetable oil to a hot pan. Toss in  zucchini. I like it to brown a bit to add color and  natural sweetness.


Pour off any juice from the swordfish. Add the swordfish to the zucchini and toss for about 2 minutes.


Add in pineapple and pour on the sauce.


Serve over  rice, (this is a mix of brown and wild) orzo or quinoa!  A light but filling meal.




Sassy Sausage and Cabbage

December 21, 2011

This recipe is loosely based on one that is on many recipe sites, called Fiesta Cabbage.This is my kicked up version. Quick and easy – no doubt you have most of the ingredients on hand.If you don’t,add what you have! Whether  green,yellow or red peppers,snow peas, even green beans,almost any veggie works! Just make sure to add the longer cooking ones first.  Try it,you’ll like it.I promise!

  • 1 lb. sausage,whatever kind you like,whatever is on sale, (I’ve used everything from hot and spicey,to apple)
  • 2 T. butter
  • 1 16 oz. can pineapple,half drained 
  • 1 can diced tomatoes,half drained
  • 2 lbs. cabbage (1 medium head),chopped
  • 1 medium or half of a large purple onion
  • 2T. brown sugar
  • 1 T. black pepper

Cut the sausage into 1/4 inch slices.Brown well in a large saute pan. Set the browned sausage aside. Melt the butter in the pan, scraping up the sausage bits. Add the chopped cabbage and toss well to coat. Saute for  5 minutes on medium heat.

Add the purple onion to the pan, toss well and cook another 5 minutes.

Dissolved the brown sugar in the tomatoes and pineapple. Add the pepper and stir together. Pour over the cabbage. Put the browned sausage in next. Stir well to coat cabbage and sausage with sassy sauce.

 Continue cooking on medium heat,until cabbage is softened but not mush (yuk!) and juices reduce and thicken a bit,about 15 minutes.Pour into serving dish,family style.

Our favorite way to eat it is served over rice. It seems to soak up the flavors better than noodles.I make a ring of rice on the plates and serve the sassy sausage and cabbage in the middle.


Pineapple Casserole

April 16, 2011

Pineapple pairs so well with many things.I tried this the other day at Publix.It is a demo recipe from their Aprons collection.Though I liked it, I knew I could improve on it after reading the ingredients – no need for one cup of white sugar was my first thought. They were serving it with ham, as a side suggestion for upcoming holiday meals. So many of you have asked for Easter and Passover recipes I tried this last night.Success! We loved it, and it is much better after tweaking.We had it with boneless center cut pork chops,but this is a side that would  nicely accompany beef, chicken, and fish as well. I am providing the amounts for a full recipe made in a 13×9 pan,serving 8-10. For the three of us I cut the recipe in half. It’s gone!

  • 24 Ritz crackers, crumbled,not crushed
  • 7 oz. white cheddar,shredded (I used Monterey Jack)
  • 6 T. Flour
  • 1/2 C. brown sugar
  • 2 cans (20  oz.) pineapple tidbits(drained,reserve juice)

Pre – heat oven to 375 degrees

Combine flour,brown sugar and cheese.

Stir in pineapple until evenly coated and pour into casserole dish.

Top with cracker crumbs.Sprinkle the raw sugar over the crackers.

Bake about 25-30 minutes,until golden and bubbly.

Warm reserved pinapple juice and spoon a bit over serving and meat.(Don’t put juice over entire casserole as the crackers will get soggy) I used some of the pineapple juice to deglaze the pan I make the boneless pork chop in.


Kugel (Noodle Pudding)

November 20, 2010

Every Jewish family has their version of  kugel. Made with potatoes (usually savory) or noodles (on the sweet side) eggs, and seasonings and  baked. I hesitate to call it a pudding but by definition it is.Not quite custardly either. My recipe is a combination (I think!) of how my Mom and my Aunt Lena made it. Not many of the family recipes are written down.  It doesn’t last very long when I make it,the kids love it and so do I.It makes a nice and different side and is filling enough to eat alone for lunch.Or as a snack..or dessert after you’ve had it as a side for dinner! You get the idea-it’s that good.

  • 16 oz. bag medium wide noodles (sometimes called ribbons)
  • 4 eggs
  • 1 C. cottage cheese (I use small curd -no fat)
  • 1 8oz. pkg. cream cheese(no fat or fat)
  • 1 C. sour cream (no fat is fine)
  • 1 C.crushed pineapple
  • 1 T. vanilla
  • 1/2 C. apricot preserves ( or blackberry- whatever you prefer)
  • 2 T. cinnamon
  • 2 T honey

Boil noodles just to al dente. Do not overcook them.Transfer them to a lightly buttered 13 x 9 deep pan. Set aside.

Beat cream cheese until smooth. Add eggs one at a time and beat well after each one.


Add to egg and cream cheese mixture in no particular order: pineapple, cottage cheese,  sour cream,  vanilla and one tablespoon of cinnamon.Stir til well combined.

Pour mixture over noodles and stir to coat. By spoonfuls drop the preserves  in rows about an inch apart.

Push the preserves down a bit so that they are covered by noodles.(hide them so to speak ) Sprinkle with remaining tablespoon of cinnamon. (We also like extra cinnamon as you can see- you decide amounts for what your family likes!) Drizzle the honey over the top.

Cover with foil and bake one hour at 350 degrees. We like the top a little crunchy so I uncover and bake about 20-25 minutes longer. Otherwise keep it covered and bake same additional time.

Remove from oven and cut into squares.