- Weight Goals with Sue Galluzo
- Eat to Beat Inflammation
- A Better Butter Chicken
- Begin Your Day with Energy
- Smart Starts for Back to School
- Tropical Twister
- Tropical Cobb Salad
- Tomato Salad
- Homemade Hibiscus Cold Brew Tea
- When Tears are Not Enough
- Fajita Steak Platter
- Walking on Sunshine
- Olive Oil & Omega-3s
- Chimichurri Potato Salad
- Granate Berry
Summer Tiki Party
Here’s the perfect menu for your next Tiki party. Try Sticky Pineapple Chicken, Strawberry Coconut Mousse and Virgin Pina Coladas. Colourful, tropical, tasty.
Sticky Pineapple Chicken
This saucy, tropical chicken uses a pineapple as both its flavor inspiration and serving vehicle. When you buy a whole pineapple, it should smell like a pineapple—that and a nice yellow color peeking through the exterior are telltale signs of ripeness.
Makes 2 Servings
1 large pineapple
2 tablespoons peanut or vegetable oil
6 boneless, skinless chicken thighs, cut into bite-sized cubes
Salt and pepper, to taste
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 tablespoon garlic paste
½ cup chicken stock
Rice, to serve
Sesame seeds, to serve.
1) Using a sharp knife, carefully cut the pineapple in half lengthwise. Using the knife tip, cut around the edge of the pineapple, being careful not to cut through the skin. Slice down and across the pineapple flesh, then scoop out the pineapple cubes with a spoon. Discard the core and set the flesh aside.
2) In a 4-quart jumbo cooker, heat the oil over medium heat. Add the chicken and season with salt and pepper. Fry for about 10 minutes, until browned and cooked through. Remove the chicken and set aside.
3) Add the cubed pineapple, hoisin sauce, soy sauce, brown sugar, and garlic paste and cook for a few minutes. Stir in the chicken stock, bring to a boil, and then simmer, stirring occasionally, until the sauce has reduced and thickened.
4) Put the chicken back in the pan and stir until evenly coated with the sauce. Serve in the empty pineapple halves, along with some rice and sesame seeds.
Excerpted from “Tasty Latest and Greatest by Tasty.” Copyright © 2017 by BuzzFeed, Inc. Photographs copyright © 2017 by Lauren Volo. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.
Strawberry Coconut Mousse
Food processor or blender and six ramekins or dessert glasses
This pretty-in-pink dessert is sweet with ripe strawberries and enriched with both coconut milk and coconut oil. With its juicy fruit, luxurious texture and delicate hue, it will please any dessert lover.
1⁄4 cup potato starch
1⁄8 tsp fine sea salt
1 cup unsweetened apple juice
1⁄3 cup coconut nectar or agave nectar
2 1⁄2 cups chopped strawberries
1 1⁄3 cups well-stirred coconut milk (full-fat)
1⁄4 cup melted virgin coconut oil
In a medium saucepan, whisk together potato starch, salt, apple juice and coconut nectar. Bring to a simmer over medium heat, whisking often. Reduce heat and simmer, whisking constantly, for 30 seconds or until thickened (mixture will be very thick). Remove from heat and let cool for 10 minutes. In food processor, combine apple juice mixture, strawberries, coconut milk and coconut oil; purée until creamy and smooth.Divide mousse equally among ramekins. Cover and refrigerate for at least 4 hours, until chilled.
Courtesy of “The Complete Coconut Cookbook” by Camilla V Saulsbury, 2014 © www.robertrose.ca Reprinted with publisher permission.
Virgin Piña Colada
Pineapple and coconut pair up in a frozen mocktail that will bring a smile to your face while supporting healthy bones, teeth and gums.
• Tall cup
1 can (14 oz/400 mL) full-fat coconut milk, chilled
2⁄3 cup frozen pineapple chunks
1 tbsp unsweetened shredded coconut
6 ice cubes
1 tsp rum extract or almond extract
1. Using a spoon, carefully remove the thick layer of coagulated cream from the top of the can of coconut milk and transfer to a bowl. Measure out 2 tbsp (30 mL) cream and add to the tall cup. Measure 1⁄4 cup (60 mL) of the remaining coconut milk and set aside. Reserve extra coconut cream and coconut milk for another use.
2. Add pineapple, coconut, ice cubes, reserved coconut milk and rum extract to the coconut cream in the tall cup. Twist the extractor blade onto the cup to seal. Blend for 30 seconds or until smooth.
Chill the can of coconut milk thoroughly and avoid shaking before opening to avoid mixing the cream with the milk. Any remaining coconut milk can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 6 months for use in other recipes. Add a colorful paper cocktail umbrella to each drink for a festive flair.
Makes 1 serving
Courtesy of 175 Best Superfood Blender Recipes Using Your Nutribullet by Marilyn Haugen & Doug Cook© 2016 www.robertrose.ca
Available where books are sold. Image credit: Colin Erricson