Pineapple Broccoli and Tofu Stir fry

Pineapples have been on sale all week long. I think it's because Easter and I guess people need pineapples for Easter for some reason. Does Pineapple have anything to do with bunnies or Jesus? I think not. Pretty sure it has something to do with cake or ham or some shit, but I honestly don't care because I just like the fact that I can buy a few (like 3) pineapples without breaking the bank. (I think I am going to buy 3 more for the dehydrator) Plus it is always good to have a pineapple or 3 on the counter at home. You never know when you are going to need one. So lets give a shout out to the Easter bunny and  Jesus. Thanks for the cheap pineapples.  HA!

So now you are have those pineapples, you are going want to eat them. And maybe you don't want to eat them with cake or ham or some shit. You are going to want to eat it the best way...In a stir fry. 

This is by far one of my favorite stir fry combinations. Pineapple does amazing things when cooked a bit, especially with soy, broccoli, and tofu. This dish definitely let's pineapple reach it's full pineapple potential. It is so good that tI think I might even prefer my pineapple cooked along with savory stuff. It is just so right and seriously so freaking good. The mr even get excited for it and he is not the excitable kind of guy. Plus it's fast (especially if you have already cut up your pineapple) and easy because stir fry and that's what stir fries are. Fast and easy, just like..........(insert your favorite fast and easy person and then chuckle)

And don't try to use canned pineapple because no.  Just get the fresh one,even if it's not on sale. It's a must. 

The stuff. A pineapple (you are only going to need 1/3 of this, but you can never have too much fresh pineapple on hand), a big head of broccoli, a little cabbage, and some firm tofu.  Also need some soy, a few cloves of garlic, a little fresh ginger, a bit of oil, and pepper. 

Dice up the tofu into cubes and place on a clean dish towel to absorb some moisture. 

Grab the fresh pineapple. Cut it up the way you do, but the easiest way  for me is to cut in half the cut that half into fourths then cut the skin away. You are going to have a lot of extra pineapple so snack as you need too. I always eat like half of what I am cutting up and end up with pineapple gut. SO maybe watch yourself.  

Pour some soy into a cup and mince the garlic and ginger. 

Garlic, ginger, soy. Looking good.

Cut up about 2ish (or more if you want) pineapple into small mouth sized pieces. Break Broccoli head into small florets and shredded the cabbage. 

Tofu into a lightly oiled hot skillet with a splash of soy, cooked until a nice crisp brown on all sides.  Once it is cooked, remove from pan and set aside.

It's the broccolis turn. Add in the florets and a splash of water to start cooking down for a few minutes, it need the head start. 

Once the broccoli turns bright green and is slightly less raw, add in the pineapple and cook until the broccoli is slightly tender and the pineapple starts to caramalize which will take about 5-7 minutes. 

Add the tofu back in along with the shredded cabbage and dump the soy ginger garlic mixture all over.. Keep cooking and stirring around until everything is hot and the liquid has mostly been absorbed. 

That's some stir fry ladies and gentlemen. 

You might want some rice to accompany your stir fry so think about it and have it ready. Other then that, it's food to face time. 

Enjoy the best stir fry ever. 

Bye.

-C

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Pineapple Broccoli And Tofu Stir Fry 

serves 2

• 1/3 of a fresh pineapple (about 2 cups cubed)
• 1/2  block firm tofu
• a large head of broccoli (about 2 1/2-3 cups of florets)
• 1/4 head of red or green cabbage (about a cup shredded)
• 2-3 cloves garlic
• 3 tablespoons soy or tamari
• 1 tablespoon freshly grated ginger
• pepper
• Cooked rice to serve with (Optional)

Cube tofu into 1 inch pieces and either place on a dry towel to absorb the moisture or place the tofu into the microwave and heat for 2 minutes. When you take it out of the microwave there will be a lot of liquid...pour it off and pat the tofu dry. 

Cube fresh pineapple into similar sized pieces and break broccoli into small florets. Shred cabbage. 

Mince garlic and add to a bowl or jar with the grated ginger and soy sauce. 

Place a large skillet on the stove an medium heat. Drizzle in a little olive oil. Once oil is hot, place the tofu in with a splash of soy, cooking until all sides are a nice dark browned. Remove the tofu from pan and add the in the broccoli. Add a splash of water and cook for 5 minutes. Then add in the pineapple and cook for another 5-7 minutes or until the pineapple starts to caramelize and the broccoli os no longer raw.  Add the tofu back in along with the shredded cabbage and pour the soy garlic ginger mixture all over. Sprinkle with pepper to taste. Cook for another 5 minutes or until the liquid has cooked down. 

Serve with rice or quinoa and extra soy if needed.

Sweet Potato Chickpea Hash with Lemon Tahini Sauce

Easy quick dinners are no joke because sometimes life happens and then you are hungry, then hangry,  then maybe yelling and or tears start and nothing is ever going to be good again. And then you eat and everything is A OK, but that time between tears and food can be long, especially when you just can't think so one should have a least a good 2 or 3 good dinners up there sleeve (besides pasta) that can be made quick and easily to avoid the fallout of food deprivation. This bowl of goodness here is one of those. And sure some people might not always have a sweet potato, tahini, or chickpeas is the house  (I ALWAYS have a sweet potato or some type of winter squash and tahini and chickpeas... they are staples here) but with a tiny it of foresight, you can make these things happen too. And then you will make it and realize that you must have these ingredients on hand at all times because yeah, a good go to meal that will prevent the tears.

Admittedly I have made this for the mr but he is not that into it. Says he is not a huge fan of sweet potatoes. (what the fuck is wrong with him?) But me, I eat is and I eat it all.. The sweet potato/chickpea/tahini combination is classic fantastic. This hash is sweet potato sweet, a little chickpea crunchy, salty, savory, and creamy citrusy.  It's all sorts of goodness. I tossed this hash on a big bed of kale (any sturdy green would be good) and only good things happen in my mouth. So the mr. might not like it but I am starting to realize (after 15 years) that my taste is far superior to his. Haha. (but really)  Quick and easy (and healthy) and good.  Make it once and it will turn into on of your go to dinners, unless you don't like sweet potatoes. In that case there is pasta. 

The stuff. Chick peas (I had just made a batch but if you don't have any made already, grab a can) a sweet potato, an onion, a lemon, some tahini, and garlic Also some cumin and chili powder, olive oil, and salt and pepper. 

Preheat your oven and chop up the onion and sweet potato into mouth sized pieces. 

Toss the chopped stuff onto a baking sheet with the chickpeas.

Drizzle the whole shebang with olive oil and toss with cumin, chili powder, and salt and pepper.  

Into the oven it goes.

Half hour later it is all roasted and ready.

Oh quick, make this before the stuff is out of the oven. Tahini, minced garlic, a dash of salt, a bit of the liquid from the chickpeas and the juice of a lemon. Just stick it all in a cup or bowl and mix it around. Then it's done.

Scoop the hash into a bowl (I like a large pile of greens underneath) and cover with the tahini sauce. 

Eat is all to your face.

-C

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Sweet Potato Chickpea Hash With Lemon Tahini Sauce 

dinner for one, a side for two. Very easily doubled or tripled. 

• 1 sweet potato
• 2 cups or 1 can cooked chickpeas drained but liquid reserved 
• 1 medium yellow onion
• 1 tablespoon cumin
• 1 teaspoon chili powder
• salt and pepper
• 2-3 tablespoons olive oil
• 3 tablespoon tahini
• 1 lemon
• 1/4- 1/2 cup of aquafaba (chickpea liquid)
• 2-3 cloves garlic

Preheat oven to 425

Chop sweet potato and onion into mouth sized cubes and place on a baking sheet. Add the drained chickpeas and drizzle with olive oil and toss around. Sprinkle on the cumin, chili powder, salt and pepper, and toss that around again. When the oven is preheated, slide the baking sheet on in. 

While the stuff is baking, mince the garlic and place it in a bowl with the tahini, the juice of a lemon, and a pinch or two of salt to taste. Add in 1/4 cup of aquafaba and mix it all around. If to thick for your liking, add a little more of the aqaufaba until its a good consistency. 

Check the stuff in the oven after 20 minutes and give it a toss.  Keep baking for another 5-10 minutes or until the sweet potato is cooked and starting to brown. Remove from oven and dump into a bowl (maybe on a bed of greens or rice) and drizzle all over with the tahini sauce.

Eat

Maple Cumin Popcorn

IF you are a Vermonter you probably have maple on the mind. You drive anywhere outside of the city and you start see all tubes and lines running through the woods attached to all the trees. And spring. The weather plays a huge part in sugaring so when the weather is right, people be talking. It's maple sugaring time around here so of course I am thinking maple thoughts. It is kind of hard not to.

The first thing that goes through my mind when I think about maple is that I think I want a small sugarbush on our land (the land we have yet to find and buy) We already know that we are going to have an apiary (bees and honey) so why not do maple too? The would keep us busy all summer through spring with sweet things. Summers with the bees then trudging through the cold waist high snow tapping trees and hanging out in a sugar house in the woods.. I think that it should be part of my life. Plus think about the possibilities of a name for a honey/maple farm. Let your mind take you there. 

Second thing I think about when I think about maple is how to eat it. Most people jump right to pancakes, maple on snow, or lattes. But then what? Not going lie, I do not have a sweet tooth, like at all. I do't eat pancakes covered in maple. I don't drink lattes, and the maple on snow thing got old in 5th grade.

But I do like popcorn. 

Maple popcorn. Sounds good right? But maybe a little too sweet so add in a savory component to balance the sweetness out, and that is where the cumin comes in.       Maple is earthy and sweet, and a tad bit smokey. Cumin is earthy and savory, and smokey as well.. The two together create a fantastical flavor combonation that is smokey sweet and savory and all so freaking good.  Added to popcorn, well it's right in all the ways that we need it to be.  

Now if the mr and I could just decide on a movie that we can both watch together... Probably just end up watching the Office instead. And we will each have our own bowls of popcorn. 

The stuff. Air popped popcorn, maple syrup, ground cumin, vegan butter, and salt.

Butter and cumin go into a pot to melt and activate the flavor of the cumin. 

Once the butter is melted and the cumin is fragrant, the maple joins the pot party. Keep the pot on low and stir continuously for about 5 minutes until the syrup get a tiny bit thicker. 

Maple cumin syrup ready to go.

Dump the popcorn on a large rimmed baking sheet. Grab the syrup and drizzle it all all over the popcorn. Toss it around, sprinkle with a a little salt and then pop it into the warm oven for 5-7 minutes to keep the popcorn from being soggy. 

And then it's done. Dump it into a big bow and get ready to eat. 

Sweet and smokey all in your mouth. This popcorn is sure to please.

-C

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Maple Cumin Popcorn 

makes about 8 cups popcorn

• 8-9 cups air popped popcorn
• 1 tablespoon vegan butter
• 1/3 cup real maple syrup (preferably from VT)
• 1 tablespoon ground cumin
• salt to taste

Preheat oven to 250.

Grab a large rimmed baking sheet and dump popcorn onto it.

Place cumin and butter in a small pot and place on low heat. Stir until butter is melted and you can start to smell the cumin. Add in the maple and continuously stir for about 5 minutes until it start to slightly thicken. Immediately drizzle the syrup all over the popcorn, toss it around, sprinkle with a little salt and then pop it into the oven for about 5-7 minutes to prevent the popcorn from becoming soggy.

Remove and let cool a minutes then dump popcorn into a big bowl. Grab a movie (because you know that is what you are doing) and get to the popcorn. 

Extra popcorn (but there will not be any) will last for a few days in a airtight container) 

Brownie Brownies

Things that run through my mind while I am trying to do annoying paperwork.... I need to repot all my plants. And why is paper made out of trees and not banana peels or avocado skins? And are people really that crazy about avocados that it is now a trend to propose with a ring in a avocado? Apparely it is a thing now and I don't feel very good about it.  And why haven't I made brownies in a long time?

Paperwork set aside, I couldn't repot my plant because I need to get potting soil, I didn't want to think to much more about avocado rings because, blah, but I could make brownies. I did a quick hustle and got all the stuff together. A measure and a mix, a little time in the oven, and then done. Wonder no longer, the brownies were made. And perfect timing too cause a bunch of littles were on their way over to trash my house. Got to have some chocolate sugary things to fuel their madness. Now when to finish all that paperwork......

 This is a good recipe to have on hand because it is simple, doesn't require to have any fancy stuff to make them so I always have the ingredients, and they make the  house smell like chocolate. As far as brownies go, these are more fudgy then cakey. Just so you know. 

The stuff. Cocoa powder, flour, baking powder and salt.  Also some coconut oil, vanilla, sugar, ground chia seeds, coffee, and chocolate chips.  All to become brownies. 

The coca powder, sugar, vanilla, chia seeds, and hot coffee get whisked together with the melted coconut oil (which I melted in the microwave in the bowl first). Whisk it until smooth and lump free. 

I usually mix dry together before I add  it to the wet but I really didn't want to get another bowl so I sprinkle on the baking powder, then the salt, then top wth the flour. Use a rubber spatula to fold the dry into the wet unit just incorporated to avoid over mixing he batter. 

Can't forget the chocolate chips. Fold those chocolate chips into the batter as well.

Pour batter into a well greased and lined pan and pop it into the oven to bake.

20ish minutes later you are looking at a pan of brownies. And when I pulled them out I realized that there was something missing. 

More chocolate and sprinkles.

Melted the chocolate with coconut oil and smothered it all over the suckers and sprinkles on the sprinkles . 

Cut up and ready to go.

Brownie Brownies because because. 

-C

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Brownie Brownies 

makes and 8x8 pan which could feed anywhere  between 1person to 9 people. 

• 1 cup flour
• 1 cup white sugar
• 3/4 cup cocoa powder
• 2/3 cup melted coconut oil
• 1/2 cup hot coffee
• 2 tablespoons  ground flax or chia seeds
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1/2 cup chocolate chips plus 

Optional chocolate glaze is 1/4 cup chocolate chips and 1 teaspoon coconut oil. And sprinkles to finish.

Preheat oven to 350

Combine the melted coconut oil (I microwaved the coconut oil in the bowl) sugar, cocoa powder, ground chia, vanilla, and hot coffee in a medium bowl. Whisk together until completely combined and smooth. Let sit for a few minutes then add in the flour, baking powder, and salt together and fold in in with a spatula. Once combined, add in chocolate chip and fold those in as well. Be careful not not overmix or you will end up with gummy brownies. 

Grease and line a 8x8 baking pan. and pour/scoop the batter in. Bake for 22-25 minutes or until a test in the middle barely cames out clean. (under baking is better then overtaking)

Remove from oven and let cool completely

To make the chocolate glaze, combine chocolate with coconut oil and microwave for 30 seconds then mix until a smooth consistency. Pour onto cooled brownies, disperse, then cover with sprinkles .

Cut into squares and eat..

Ginger Lime Switchel

Have you heard of switchel? A lot of people haven't so don't feel bad if you don't know what the hell I am talking about (like my computer. It keeps auto correcting switchel to switched). So switchel. It's basically a drink made from water and apple cider vinegar. But wait, don't grimace and click away, it's also has fresh ginger, lime, and maple syrup mixed in and is really really really freaking refreshing and tasty and just really good. I guess it was even used back I the day as a sort of sports drink, like Gatorade because it has all sorts of electrolytes and anti-inflammatory properties from the ginger.  Plus apple cider vinegar has got all sorted or health benefits, so it's a tasty treat with benefits. Who doesn't love the benefits? 

You can drink the switchel  straight up hot or cold, add it to seltzer for a bubbly soda like drink or even  mix some cocktails with it. I enjoy a nice cold glass when I am feeling thirsty but what I usually do it fill up half a  jar with boiling water, then fill the rest of the jar up with the cold switchel. It's a nice tangy, spicy, refreshing and warming drink that I look forward to every day. I even got the littles to try it.  One thought it to be nasty (can't win them all), but the other one really liked it too, so you know it's not just me that thinks it good. 

The stuff. Apple cider vinegar (the good stuff that is raw and has the mother), fresh ginger, limes, maple syrup, and water. 

Fresh ginger is the best. Give it a little peel with a spoon, just to maximize gingerness exposure then chop into small pieces. 

Ginger and water goes into big pot. Bring it to a boil then turn down to a high simmer for 10-15 minutes to really get the ginger infused into that water. 

After it's cooled a bit, strain the now ginger water into a pitcher or a big jar.

Add in the vinegar, the juice of the limes and a bit maple syrup. Start off with a little maple, you can alway add more later if needed. 

After the switchel has some time in the fridge to cool (at least 2 hours, but I like it best when it's sat overnight) grab a glass ,some ice cubes, and a slice of lime. It's go time. 

A drink to you my friends

-C

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Ginger Lime Switchel

Makes bout 6  cups 

• 1/2 cup raw apple cider vinegar (with the mother. Braggs is a popular option) 
• 5-6 inch piece of fresh ginger 
• 2 limes
• 5 1/2 cups water
• 1-4 tablespoons maple syrup 

With a spoon, gently peel ginger . Not perfectly, just get some of the skin off. Chop it into small pieces and place it into a large pot with the water. Bring to a boil then let simmer for 10-15 minutes. Strain ginger water int a large pitcher or jar.

Add in the apple cider vieager, the juice of the limes, and a tablespoon or two of maple syrup. Give it a good stir then place in the fridge until cold (about two hours but overnight is best) 

When it's cold, give it a good stir again, taste, and if it needs more maple, add it in. And then it's ready.

You can drink it on ice, maybe add some seltzer to it, or mix it into some fancy cocktail. It can also be reheated for a nice spicy warming treat.