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Archive for June 9th, 2010

Grilled Blackstrap Pineapple

Jun 9

Posted by Shari B. in Recipes | 10 Comments

Here is the last of the recipes from the Beat the Heat Mexi-Que menu, Grilled Blackstrap Caramelized Pineapple.

Blackstrap molasses is a gold mine of minerals.  High in iron, manganese, copper, calcium and more,  I try to use this as a sweetener whenever I can, provided the licorice flavor doesn’t overpower a dish.  It’s really great in oatmeal.

So when I needed something to caramelize my grilled pineapple, the first thing I turned to was my jar of blackstrap.

You will need:

  • one whole pineapple
  • a sharp knife
  • blackstrap molasses
  • raw agave nectar (honey will do too)
  • no more than a TBSP Earth Balance vegan butter, melted (or regular butter, or even a little coconut oil, also melted)
  • a small squeeze bottle or basting brush

This pineapple couldn’t be easier and doesn’t really even qualify as a recipe in my book. :)   (that’s the best kind of cooking, right?)

Preheat your grill to high.  Cut MOST of the top leaves off of the whole pineapple but leave a short stub for ‘decorative effect’.  Cut the pineapple into quarters from top to bottom (yes, the skin /rind is still on.)  Don’t you feel like you are in the tropics now?

Squeeze a tablespoon or two of the molasses into the squeeze bottle, then drizzle about half that in agave nectar and about the same amount of your butter/oil.  (Measuring is not important.  Basically you are just making a thick basting liquid that will give color and allow the pineapple to caramelize a bit on the grill.)  Cap the bottle and shake until mixed.

Coat your grill with nonstick spray or coconut oil.  Lay the quarters on the grill and squeeze along one side of the pineapple then place that side face down on the grill.  5 minutes on one side, then drizzle the next ‘bare’ side of the pineapple and now place that side facedown so it can caramelize.  Another 5-7 minutes on this side will do the trick.

Allow to cool for a few minutes before eating.  Serve with a knife and fork and cut pieces off the rind as you go.

If you want to be extra fancy, serve it a la mode with a small scoop of something cold:  Coconut Bliss dairy-free vanilla ice cream or maybe a lemon sorbet.  Perfect for a HOT summer evening!

Enjoy!

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Cilantro Lime Rice

Jun 9

Posted by Shari B. in Recipes | 6 Comments

Hi again friends!  Have some more time in front of the computer so getting the recipe out there for the cilantro lime rice from the Mexi-Que menu!

This is one that I have tried a number of different ways because it is one of MSP’s favorites. (He’s a big Chipotle fan and they have Cilantro Lime rice.)  I’ve tried white rice, brown rice, basmati rice, chicken broth, veggie broth, etc.  Here is the way that I think it turns out the best.

  • 2 tsp oil of choice (just enough to barely coat the bottom of the pan you’ll be using)
  • 1 tsp minced garlic (I used the pre-minced jarred kind; 1 tsp is about 2 cloves)
  • 1 cup basmati rice
  • 3/4 cup chicken broth (or veggie broth) preferably low sodium
  • 3/4 cup water
  • 2 oz fresh lime juice (or jarred not-from-concentrate)
  • 1/2 tsp sea salt
  • lime zest
  • 1/2 cup cilantro, finely chopped (rinsed and thoroughly dried first)

Add the oil to your pot over medium to low heat.  Add the garlic and rice, then stir around to coat the rice well for about 2 minutes.  Keep the rice moving.

Add the broth, water, lime juice and salt.

Turn heat to high and bring to a boil.   Then cover, reduce heat to a low simmer for 20 minutes.  CAREFULLY remove the lid (open away from your face) after 20 minutes to the check the rice.  If you like the “doneness” level (I like fluffy rice) set the lid aside and turn off the heat.

Zest one lime right into the pot, using care not to zest too far into the white (pith).

NOTE: when zesting, aim to use organic fruit so that you aren’t grating pesticides right into your food.  If you can’t find organic, at the very least wash your fruit well.  WF didn’t have organic limes the day I was shopping, so this lime was washed with soap and warm water the same way I wash my hands.

Add your finally chopped cilantro to the pot.

Stir until the cilantro is evenly distributed.  You can serve this immediately OR you can make it ahead, refrigerate it and reheat when  you are ready for it.  I also like this rice served cold too.  You can eat it on the side, or you can stuff it into a burrito.

The finished product:

You can play around with the levels of lime in this.  I LOVE lime so I add a lot of zest and a lot of the juice.  However, if you would prefer to tone it down you may want to cut the lime juice in half or not even add the zest.  Totally up to you!  Make it your own!

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Tequila Lime Shrimp

Jun 9

Posted by Shari B. in Recipes | 6 Comments

Hi FitFeat Friends!  Here is the first of the series of recipes that go with the Beat the Heat Mexi-Que menu.

  • 1 pound of shrimp, peeled and deveined

For the marinade:

  • 3 tbsp olive oil
  • 2 tbsp tequila (use your cheap stuff here and save the expensive stuff for the drinking!)
  • 1 tsp minced garlic (I use the jarred kind)
  • 2 tbsp lime juice (either fresh or not-from-concentrate juice)
  • 3 large pinches of fresh cilantro, finely chopped (approx 3-4 tbsp)
  • 2 to 3 shakes of red pepper flakes
  • 2 easy shakes of sea salt

Mix all marinade ingredients into a sealable bowl so that you can shake it and turn it upside down.  I made shrimp for me and chicken for the hubs so two bowls were in order:

Add your shrimp, give it a good shake and place in the fridge to marinate for about an hour.  Flip the tupperware upside down halfway through marinating to redistribute. (Don’t marinate the shrimp too long or the lime juice will start to ‘cook’ the shrimp ceviche-style.  Chicken was placed in the marinade the day prior.)

While the shrimp are marinating, be sure to soak your wooden skewers in water for 30 minutes if you are eating them kabob style.

When marinating is complete and you ready to start skewering the shrimp, start preheating your grill on high.

Skewer your shrimp lollipop style at the top of the stick – this way you can leave a bit of the end hanging out of the grill and you won’t burn  your fingers when you turn them.

Spray your grill with some non-stick spray or wipe it with coconut oil to keep the shrimp from sticking.  Grill on each side for 3-4 minutes.

Plate ‘em up and DEVOUR with cilantro lime rice and grilled veggies!

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