Roasted Pineapple with Honey & Cashews

It has been so ridiculously cold this winter, I cannot stand it!  It’s Wednesday night and all anyone can talk about is the upcoming snow storm we’re expecting.  It’s supposed to last all night and into tomorrow, ending in the evening on Thursday.  I’m just over it!  It’s all over the news, twitter and facebook… shut up people!  Let’s talk about how the Phillies started Spring Training today!!

Snoop can show you exactly how I feel!

Snoop can show you exactly how I feel!

All I keep thinking about is how badly I wish I had another pineapple to make this dessert again.  But I don’t have one… and it’s already snowing.  BOO!

Stelly loves the snow!  The doggies are so excited.

Stelly loves the snow! The doggies are so excited.

Roasted Pineapple with Honey & Cashews

Ingredients:

1/2 cup packed Dark Brown Sugar

1/2 cup Orange Juice (I used Trader Joe’s fresh Tangerine Juice)

3 Tablespoons Honey

1 ripe Pineapple, peeled, cored, and cut lengthwise into 8 wedges

1/4 cup Fat Free Plain Greek Yogurt

1/3 cup Raw Cashews, coarsely chopped

2 Tablespoons torn Fresh Mint Leaves

Directions:

1.  Preheat oven to 450.  Line a large rimmed baking sheet with parchment paper.*  Stir the brown sugar, OJ, and honey in a large bowl until sugar dissolves.  Add pineapple and carefully toss to coat in the mixture.  Let marinate, tossing occasionally for about 10 minutes.  Place pineapple on the prepared sheet and reserve the marinade.

2.  Roast the pineapple for 15 minutes.  Turn, brush with marinade, and roast until tender and caramelized (10-15 minutes longer)  Drizzle remaining marinade over the pineapple and let cool slightly.

3.  Divide pinapple among bowls (Dave and I ate the entire thing ourselves!!).  Spoon greek yogurt alongside.  Garnish with cashews and mint.  

Slighty adapted from:  Bon Appetit

*Make sure to line the entire pan!  The marinade is very liquidy and mine leaked all over the pan- it was a tough one to scrub off when I was finished.

photo 3 (2)

 

 

pineapple

What’s so funny about this recipe is that I originally posted the Bon Appetit version on my facebook so I would remember to try it!  Dave’s Mom thought it was mine and re-posted on her own wall showing me off!  I was happy to have all the love but that was enough inspiration for me to make it myself.  It’s probably the best dessert I’ve ever had.  After the Banana Cream Pie at Chef Vola’s.  

The original recipe uses pistachios, but Dave loves cashews and I had ’em so i used those instead.  Also, you can swap out the greek yogurt for some creme fraiche if you’re feeling fancy.  Whatever you do- don’t skimp out on the fresh mint.  Seriously.  It’s like a dollar at the grocery store and you can use the rest in tea and in recipes like this (I made it last week and holy moly it’s amazing).  While every single part of this dessert has its own perks… the mint… oh my gosh…. the mint.  It just makes this dish.  I don’t know why but it just does and it’s SO GOOD.

Anyway, this is a super easy dessert that will seriously impress people, so give it a try.  I can’t wait to make it again!

Spiced Pumpkin Seed & Cashew Crunch : BA Cleanse 2014

The Bon Appetit Food Lover’s Cleanse is all about cooking healthy, whole foods, and trying new recipes to keep you excited about cooking.  For Dave and I, this has been the “reset” button we needed to hit after eating not so well during the holidays and to gear up for a year of lookin’ good for our wedding!

Before the first day of the cleanse, we had to make a few recipes that we used throughout the days to have on hand like salad dressing, herby tahini sauce, and this amazing Seed&Nut Crunch.  It was a lot of work the first day, but I loved having my own homemade ingredients throughout the week.

Bon Appetit's Crunch... wow!

Bon Appetit’s Crunch… wow!

This crunch has become my new guilty pleasure.  I guess if it’s part of the cleanse, I don’t even have to be that guilty!

The crunch is delightfully spiced with just a hint of sweetness and adds some really nice texture to so many of the recipes.  We even had to make a second batch because we liked it so much!

I really wanted to share this recipe with you because it’s so versatile.  We put the crunch on salads, on hot cereals, yogurt, and even on some of our side dishes.  The spices can be modified to fit your personal tastes too.  I think this is one recipe we’ll totally be taking with us as we finish the cleanse and continue on with our healthy living.  Love it!

Spiced Pumpkin Seed & Cashew Crunch

Ingredients:

Nonstick Spray
1 Large Egg White
1 teaspoon Light Agave Nectar 
½ teaspoon Garam Masala 
½ teaspoon Kosher Salt
⅛ teaspoon Cayenne Pepper
¼ cup Raw Cashews, coarsely chopped
¼ cup shelled Raw Pumpkin Seeds (pepitas)
¼ cup shelled Raw Sunflower Seeds 

Directions:

Preheat oven to 300°.

Coat a rimmed baking sheet with nonstick spray. Whisk egg white, agave, garam masala, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat.

Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl. Bake, tossing once, until mixture is golden brown, 20–25 minutes. Let cool on baking sheet.

Recipe adapted from:  Bon Appetit

The crunch was the perfect texture to top this salad of roasted carrots and beets

The crunch was the perfect texture to top this salad of roasted carrots and beets

I also used the crunch in so many breakfasts.  This one I will share the recipe with you soon- SO GOOD!  Hot Multigrain Cereal w/ Pom and Crunch!

I also used the crunch in so many breakfasts. This one I will share the recipe with you soon- SO GOOD! Hot Multigrain Cereal w/ Pom and Crunch!

 

I totally recommend making double this batch right from the start.  If you’re going to even think about snacking on this… just do it.  It’s so good.

Keep an eye on the crunch while it’s baking, my oven tends to burn nuts and seeds when I try to “toast” them, so I like to have the light on and check every couple minutes or so.  The mixture might be a little soft when you take it out, so wait until it cools completely to try it for the best taste.

Check out these other recipes from the #BACleanse…

White Bean Salad w/ Parsley & Pom

White Bean Salad w/ Parsley & Pom

Also, follow me on Instagram (@GoodtobetheCook) to see other pics from our cleanse experience!  Many more recipes to come.

Stir-Fried Lemongrass Chicken

Happy New Year everyone!  Yesterday, Dave and I started a two-week Food Lover’s Cleanse.  The Cleanse is from Bon Appetit- it’s all about getting back in the kitchen and cooking healthy whole foods.  They limit refined starches, sugars, saturated fats, and dairy.  After eating like pigs over the holidays, we could use the cleanse!  If you feel like taking the challenge and joining in… let me know!  The cleanse and all recipes for breakfast, lunch, dinner, and snacks can be found here.  I’ve already been cooking up a storm making fresh sauces and dressings to get ready for the next few days.  It’s been a lot of work but it’s been fun so far!

Meanwhile, another goal for the new year besides getting back on track with eating is for me to continue to blog!  It’s been so hard with my new job, planning our wedding, and now it’s even more difficult with our new puppy, Snoop!

Our puppies!!

Our puppies!!

Stir-Fried Lemongrass Chicken

Ingredients:

  • 1 Tablespoon Brown Sugar
  • 2 Tablespoons Low-Sodium Chicken Stock
  • 1 Tablespoon Fish Sauce
  • 2 teaspoons Low-Sodium Soy Sauce
  • 1 teaspoon Sambal Oelek (or Sriracha)
  • 2 Tablespoons Canola Oil (divided)
  • 1 Tablespoon Lemongrass Paste (or sliced peeled fresh lemongrass)
  • 1 Tablespoon Crushed Garlic (or 2 cloves)
  • 1 cup sliced Red Bell Pepper
  • 1/2 Sweet Onion, sliced thin
  • 2 Stalks Celery, diced
  • 1/2 cup Carrots, shredded
  • 8 oz Haricot Verts, trimmed
  • 1lb boneless, skinless Chicken Breasts, thinly sliced
  • 1/3 cup Cashews
  • 1 Thai Chile, thinly sliced
  • 1 teaspoon Sesame Seeds to garnish

Preparation:

1. Combine brown sugar, chicken stock, fish sauce, soy sauce, and sambal oelek.
2. Heat a wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat. Add lemongrass and garlic; stir-fry 30 seconds. Remove from pan with a slotted spoon; place in a small bowl. Add bell pepper, onion, celery, carrots and haricots verts to pan; stir-fry 2 minutes. Remove vegetables from pan with a slotted spoon; add to lemongrass mixture. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chicken in a single layer; cook 2-3 minutes or until browned. Add cashews and chile to pan; stir-fry 2 minutes or until chicken is done. Stir in stock mixture and vegetable mixture. Bring to a boil; cook 1 minute or until sauce begins to thicken. Serve immediately and top with sesame seeds.

Adapted from:  Cooking Light

Still lovin' my Gourmet Garden herbs.  I use the garlic with everything and it's great to use the Lemongrass when needed so I don't have to buy it fresh and take the time to peel it!

Still lovin’ my Gourmet Garden herbs. I use the garlic with everything and it’s great to use the Lemongrass when needed so I don’t have to buy it fresh and take the time to peel it!

Such a nice RED on that bell pepper...

Such a nice RED on that bell pepper…

Yummy Cashews!  I love the  buttery crunch they add to this asian dish.

Yummy Cashews! I love the buttery crunch they add to this asian dish.

Everything ready to be stir-fried!

Everything ready to be stir-fried!

Finished product!  Usually, Dave and I like our asian stir-fries to be a little saucier, but this one is so flavorful, it's okay that it's not drenched, I promise!

Finished product! Usually, Dave and I like our asian stir-fries to be a little saucier, but this one is so flavorful, it’s okay that it’s not drenched, I promise!

Something I have always loved about Stir Fry recipes is that you can customize it so easily according to what veggies you have available and what you and your family enjoy!  Try it with broccoli, spinach, peanuts, or really anything!

What is everyone doing for the New Year?  Any good recipes to try?  I am saving some good ones to make after our cleanse!