Pineapple “Unfried” Rice

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Garnish with fresh cilantro for a great lookin’ plate!

Today we will be using a recipe from the YouTube show, The Chef and The Dietician.  They call it Pineapple Unfried Rice.  Ya’ know, fried rice…only not fried.  No oil and veggie-packed folks, about as healthy as you can get!  Bring it on! 

This is a super tasty recipe.  Hubby and kids approved and I, of course, loved it.

I used the veggies that I had on hand from this week’s CSA box instead of the ones that they suggest.

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Chopped and Ready!

It is a versatile recipe and the combo of pineapple with cilantro is out of this world!  Like, crazy good!  It is easy to throw together on a weeknight and tasty enough to serve to guests.  I think that it is safe to say that this is a hit!  You could easily scale this recipe up or down to fit your appetite and family size.  Though it packs great as a lunch to-go, so I don’t think you should scale it down…just pack it up in individual servings and eat it at school, work or anywhere your adventures take you.

Some things to note:

#1  A confession…You may notice from one of the pictures that I made this recipe using white rice, not the uber-healthy brown version.  Sue me!  I had some leftover and I just went with it.  “Waste not, want not”, right?!

#2  I used shredded carrots, but this is a great place to try out the salad sprinkles that we made earlier this week.  You really could use any combination of veggies that you happen to have on hand, even leafy greens could make up some of the vegetables in this.

#3  They suggest coconut aminos but Bragg’s or regular soy sauce will give you the same flavor profile, use what you have and “taste it as you make it”!

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Saute in juice…zero added fat.

Pineapple Unfried Rice

Ingredients:

2 cups pineapple chunks

1 cup pineapple juice

3-4 cups chopped or sliced veggies (I used carrots, broccoli, broccoli greens, and green garlic)

Grate some ginger in as well (my addition to the original recipe)

4 cups leftover (meaning already cooked) brown rice

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Stir in leftover rice.

½ cup soy sauce (Bragg’s or tamari or coconut aminos are all fine here)

1 bunch of cilantro, chopped

Instructions:

Heat pan on medium high with ½ cup of the pineapple juice.  Cook your vegetables, garlic and ginger.  Put rice in with the veggies and continue to stir as it all cooks.  Add the other ½ cup pineapple juice if needed and the soy sauce.  Then add the pineapple and cilantro.  Stir to combine.  Serve and enjoy!

I hope that your family likes this as much as mine does.  It really is a great template for any combination of veg that you are enjoying from your CSA box or farmstand purchase.

Green Soup

The important thing to note about this chef-inspired soup is that it can be used as a template for any greens that you have on hand.  Broccoli…check!  Kale…check!  Double the spinach and no beet greens…O.K.!  Even lettuce can be used as part of your huge pile of greens.  Imagine the reaction that you would get from Popeye!  This soup was a hit in my family from the youngest to the oldest.  Try it out on your family and see what they think.  I paired this with a salad and it made for a great meal.  You could also add croutons or some crusty bread!  Enjoy!

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Gather your greens to get started!

Green Soup

Ingredients:

2T olive oil or butter

3 yellow onions, sliced thin

3 green garlic plants, trimmed and sliced

1 T ground cumin

Celery, a handful of stalks (with leaves) about as thick around as a box of dry spaghetti

1 T of dried thyme

2 lbs of potatoes (I used 4 medium sized Yukon Golds), peeled and sliced thin

A whole bunch of beet greens, chopped

A whole bunch of spinach, chopped

A whole bunch of chard, chopped

Salt and pepper to taste

Instructions:

Get out that big ‘ole soup pot!  Put your butter/olive oil in the bottom of the pot and dump in your sliced onions.  I used a mandolin to slice my onions and then later my potatoes as well.  This was a huge time saver, but you could simply slice thin your onions and potatoes with a knife if you don’t have a mandolin.

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Slice ’em thin and sweat ’em

Stir the onions around and let them sweat on medium high heat.  Trim and slice your green garlic and sprinkle over the sliced onions.  Stir and continue to let ‘em sweat.  Toss in your cumin.  Stir.  If you need to add water to prevent stuff from sticking to the bottom of the pot, go ahead and add it anytime.  Chop your celery, stalks, leaves and all and add it to the pot.  Add salt and pepper.  Stir and continue to let this fragrant mixture cook until the onions become translucent.

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See how they’ve cooked down?

Use this time to peel and slice your potatoes.  The thinner they are the more confident you will be that they will be fully cooked when your soup is ready to be blended to creamy perfection at the end.  These potatoes are the key ingredient for a velvety smooth soup.  Add the thyme and potatoes, stir.

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Fluffy chopped greens added to the pot!

Chop your greens and cram them into your pot.  You can add half of the greens and wait until they wilt a bit then add the other half if the whole pile is just too fluffy to add all at once.  Add water to your pot.  Fill it up to 2 inches below the rim of the pot.  Bring this up to a good boil then turn the heat down and let is continue to simmer for at least an hour.  Taste your broth and add more salt and pepper to taste.  Use an immersion blender (or transfer soup in batches to your container blender) and puree this hot swampy mess into a gourmet soup fit for a fancy brunch!

Green Garlic Storage Tip

Hello!  You know, the first week we got the green garlic in our boxes I just chucked it in the crisper and went about the business of unloading the rest of the box.  Then later in the week, when I wanted to use it, I found it had wilted.  It still tasted great, but it looked sad and less of the green leaves were usable because they had become withered.

Not wanting a repeat of that I decided to store it differently this time.  This time I thought…hey it still has roots, it’s a plant, right?!  So I put it in a glass, filled with an inch of water and set it on the counter.  Guess what?  The rest of the week the green garlic was firm and upright!

Winner! We have a winner!

There is a trade-off, the tips yellow a bit but I think that it is a better storage option because throughout the week more of the plant is useable than the wilted version from the crisper.  Just trim off the tips where they have yellowed (from overwatering, I think) and enjoy more of that mouth-watering garlic flavor!

Do you store your green garlic differently?  Have you had success? Failure?  What works in your kitchen?  Let’s have a conversation!

Fish with Green Garlic Spread

Springtime means different things to different folks, but here at Sage Mountain Farm it means the arrival of green garlic.  Green garlic is sought after by chefs and foodies alike for its flavor, aroma and all out Spring-greenie-ness!  Green garlic, also known as spring garlic or young garlic is just that…the immature garlic plant harvested before a head with distinct cloves has formed below the soil.  Green garlic can be used anywhere you would normally use mature garlic.  Just be sure to “taste it as you make it” because green garlic has a more mild flavor than mature garlic, so you may have to adjust your usual quantity.  Farmer Phil says that he usually likes to reserve one for stir fry, then suggests you try this recipe for Green Garlic Paste.

Green Garlic Paste is delicate and grassy, mild and aromatic, and divinely green!  Guaranteed to beautify your Spring table with its looks and taste.  In this recipe, I have used only four ingredients.  It is simple and versatile, everything that you could want from an ingredient that embodies Spring.  When you are making this you will be surrounded with a wonderful garlicky aroma, it is mouth-watering!

Green Garlic Paste

4 green garlic plants

¼ c olive oil

Plenty of salt and pepper to taste!

Instructions

Trim the green garlic as follows; get rid of any tips that are wilted or yellow, trim off the roots and set aside (these are some of the most flavorful bits!), slice off the hard bottom of the white bulb and toss, then cut up the entire plant into one inch pieces.

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Organic Confetti!

Place the roots and the cut pieces into your food processor and pulse until you have a garlicky green confetti!  (I know you might be tempted to throw this in the air and shout surprise, or include it in a greeting card, but I assure you it is much better as food, so try to resist!)  Next, run your food processor and add the olive oil in a thin stream through the feed chute.

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Smooth and Green…

Scrape down the sides often until you have a guacamole like paste.  Now smell, really inhale it and let it fill your mind with Spring…so delicious.  A little bit of garlic Zen for your day.  Finally, add salt and pepper to taste.

For the fish:

I set my oven at 375 and placed my fish fillets in a glass dish lined with foil.  Use enough foil so that the edges can be used to create a steaming packet.

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Go ahead, slather it on! I was being a bit conservative..you can go wild!
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Fold over your foil to hold in the steam.

Season your fish fillets with salt and pepper and a squeeze of lemon.  Then slather on the Green Garlic Spread!  Bake for about a half an hour, depending on the thickness of your fillets.

I used this Green Garlic Paste to dress up some fish fillets.  It could easily be used for chicken or even potatoes.  It has a mild flavor and really would pair with anything that could use a delicate garlic flavor.  Let your taste guide you and use your imagination, or take my word for it and try it on fish this week!

Kumquat Salad

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Tart and Citrusy!

Today I wanted to share with you a salad that I created “on the fly” to go with last night’s dinner.  It was zesty and fresh tasting, I loved it!  I used things that I had on hand and created a citrusy salad that was a great accompaniment to our meal and used several different items from my CSA box!

The star of the recipe is the kumquat, a small relative of the orange that grows on a shrub and is packed with vitamin C.  Kumquats can be eaten as is, they can be used as a cocktail garnish, a flavor addition for green or black tea, or sliced into salads (which I did with this recipe here).

Also from our fabulous Sage Mountain Farm CSA box I used the gourmet salad mix and green garlic.  I really like Sage Mountain Farm’s gourmet salad mix.  It is my favorite of our salad mixes.  The flavor is mild; it is a neutral background for many flavor profiles.  The best part of the gourmet salad mix is the texture, smooth and buttery, almost velvety in your mouth.  Can you tell I eat a lot of salad?  It is not, as one of my favorite comics Jim Gaffigan says, just a “bag of yard work”.  Salad can be a stand-alone meal or a complementary starter or side dish.  It is a great way to eat your greens!

Kumquat Salad

1 bag organic gourmet salad mix (or any lettuce, for that matter)

1 green garlic, thinly sliced from the white end up to the light green

½ C sliced kumquats

½ C dried cranberries

2 T of a citrus vinegar (I used Trader Joe’s Orange Muscat Champagne Vinegar)

Shavings of fresh parmesan or other hard cheese (optional)

Instructions:

Chop the salad mix roughly, most of the lettuces included in the gourmet mix could be eaten without chopping but some are larger that would be polite to put up to your mouth in a single bite (at least, on front of other people anyway!).  Next, slice the green garlic and the kumquats.  Place these into a small bowl with the dried cranberries and mix together.  Sprinkle this yummy trifecta all over top of the chopped salad and then get out your cheese (if you are choosing to add it).  Shave the cheese over the salad bowl until you reach your desired amount.  In this salad I would say that the cheese should be an occasional taste, here and there, to give a salty-savory balance to this sweet-tart salad, so a little should be enough.  Finally, add to the salad the citrus vinegar.  “Taste it as you make it” applies here too, you know what your taste preferences are.  Trust yourself!  Gently incorporate all of the ingredients and distribute the dressing.  Try to lift from the bottom, so that all of the goodies don’t get left under the greens.

I hope that you enjoy this salad, let me know in the comments below!