Tag Archives: pineapple

Joy’s Pineapple Kugel for Passover

27 Mar

Passover pineapple kugel

This is a very easy Passover recipe from my machatenista Joy Gardin. If you are not Jewish, you may not know that very useful Yiddish term for the mother-in-law of your child. A child’s father-in-law is a mechutan and together they are the machatunim. 

Anyway, this makes a nice change at Passover because it doesn’t contain any matzo meal, farfel or anything else to give it a distinctive Passover taste. It would be a good recipe for gluten-free people as well. Serve it as a side dish or even for dessert, because it’s sweet enough.

Ingredients:

4 eggs
½ cup oil
½ cup sugar
4 Tbs. potato starch
1 Tbs. vanilla sugar (optional)
1 tsp. baking powder (optional)
1 20 oz. can crushed pineapple, drained

Directions:

Preheat oven to 350 degrees.

Mix all ingredients except pineapple and stir well. Add drained pineapple and mix. Bake in a 9-inch round pan for about 40 minutes or until firm and lightly browned.

Serves 6 to 8

 

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Tangy Poppyseed and Pineapple Coleslaw

18 Mar

Pineapple-Poppyseed ColeslawIf you use packaged coleslaw mix, this recipe is very easy.

I don’t like gloppy coleslaw and so I made one recipe of dressing stretch for  a whole cabbage, shredded – the equivalent of two bags of coleslaw mix – and it worked very well. If there’s carrot in your packaged coleslaw mix, you can eliminate the grated carrot, but do add the scallions.

You might want to add a little more than a dash of red pepper flakes – maybe ¼ to ½ tsp. – to give it a little extra zip. If you don’t want to make a lot of coleslaw, use half the dressing ingredients, or make the full amount and save half for another time. It should last several weeks in the fridge.

Ingredients:

1 (8-oz.) can crushed pineapple with juice (or whiz a quarter of a  fresh pineapple, cut into chunks, in the food processor)
½ tsp. salt
Dash of red pepper flakes
1 tsp. finely minced fresh ginger, optional
⅓ cup cider vinegar
3 Tbs. sugar
1 Tbs. cornstarch
1 (1-lb.) bag coleslaw greens or 8 cups mixed shredded green and red cabbage
4 scallions, thinly sliced
1 large carrot, grated
1½ tsp. poppy seeds
¼ cup mayonnaise

Directions:

In a small saucepan, combine the crushed pineapple with juice, salt, red pepper flakes, ginger, vinegar, sugar and cornstarch. Whisk together until cornstarch is dissolved. Bring to boil over medium-high heat, stirring constantly. Cook until dressing is thickened, 3 to 5 minutes. Cool to room temperature.

Place shredded cabbage, scallions, carrot and poppy seeds in a large bowl. Stir mayonnaise into the cooled dressing mixture. Add dressing to the vegetables, and toss well to coat.

Serves 6

Zaatar-Roasted Pineapple & Salmon Salad

9 Jul

Zaatar Roasted Pineapple and Salmon SaladI clipped the recipe for this nice summer salad from an article by Adeena Sussman in Hadassah magazine. If you have a piece of leftover salmon from another dinner, this is a great way to use it up – and the recipe is easy to halve for two.

Zaatar is Middle Eastern spice blend that includes thyme, oregano and sesame seeds. It might also include sumac, marjoram and other herbs. You can find it in any grocery store that caters to people from the Middle East or in a bulk store that specializes in spices. If all else fails, order some online! I’ve featured zaatar before, in my Roast Chicken recipe. It’s also good on pita: brush the pita with olive oil, sprinkle on zaatar, and put it under the broiler for about half a minute.

Ingredients:

½  of a cored pineapple (about 1 lb), cut into ½-inch cubes
1 Tbs. zaatar
¾ lb. (2 cups) flaked cooked salmon
1 red bell pepper, seeded and chopped
2 scallions, thinly sliced
4 cups baby lettuce leaves (or mixed spring greens or baby spinach)
3 Tbs. lemon juice
3 Tbs. olive oil
¼  tsp. each salt and freshly ground black pepper

Directions:

Preheat oven to 400 degrees. Toss pineapple and zaatar in a bowl; roast in a single layer on a parchment paper-lined baking sheet until lightly caramelized, about 25 minutes. Remove from oven; cool 10 minutes.

Gently toss roasted pineapple with salmon, pepper and scallions. Divide lettuce among 4 plates and top each plate with a quarter of the salmon salad.

Whisk lemon juice, olive oil, salt and pepper; drizzle over the salad.

Serves 4

Zucchini Cake

12 Feb

zucchini cake from FlickrI’m posting this recipe today in honor of the birthday of  Lois Armstrong, one of my oldest and best friends, who introduced me to this lovely cake. Unlike most zucchini cakes and breads, it does not have cinnamon or other spices. The pineapple, vanilla, nuts and raisins give it a nice flavor, and the zucchini adds pretty green specks. If you don’t tell the kids that it has zucchini in it, they’ll love it!

I confess the photo is not an actual zucchini cake baked by me. With only two of us at home, we don’t make too many desserts of this type except for company dinners or potlucks. And we usually make this cake in the summer, when we have a glut of home-grown zucchini. So I grabbed this shot off the Web (photo attribution at the end). You’ll just have to trust me when I say this recipe makes a pretty and delicious cake! And happy birthday, Lois!

Ingredients:

3 eggs
2 cups sugar
1 cup oil
2 tsp. vanilla
2 cups grated zucchini
3 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
1 cup drained crushed pineapple
½ cup chopped nuts
½ cup raisins (preferably golden)

Directions:

Preheat oven to 350 degrees. Cream the eggs, sugar, oil and vanilla. Add the remaining ingredients. Pour into a greased and floured Bundt pan and bake for 1 hour and 15 minutes. Cool on a wire rack.

photo credit: <a href=”http://www.flickr.com/photos/betsyweber/3679874866/”>betsyweber</a&gt; via <a href=”http://photopin.com”>photopin</a&gt; <a href=”http://creativecommons.org/licenses/by/2.0/”>cc</a&gt;