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  • The Low Fat Chick 10:19 pm on January 13, 2012 Permalink | Reply
    Tags: cashews, , pineapple, stir fry, Vietnamese   

    Is Pineapple a Terror? 

    Christmas day I was the recipient of a stunning Breville electric wok.  Prior to this, pure defeat was continually bestowed upon me by the villainous, standard wok. Countless times the standard wok refused to unite with my ceramic range in stir fry battle. Behold, the electric wok swings in and saves the day.  High off the thoughts of seeing my new wok in a red cape fighting off the mediocre, amusing thoughts of stir fry danced in my head.  Thumbing through books, I located Stir Fry: Tasty Recipes for Every Day. Over 200 stir fry recipes encompass this book, and when I flipped to Vietnamese Chicken with Pineapple and Cashews I salivated.  Another adventure of making a Vietnamese dish would be the ultimate challenge for the Breville wok.  Complete innocence I possessed, not knowing the aftermath would result in utter chaos.

    High off the dish execution and the first bite being tasty, the aftermath was in slow motion. The next day, with my stomach grumbling for more, I approached the refrigerator door, pulled the handle, grabbed the bowl, and placed it on the counter. As I lifted the bowl lid, I froze with confusion. I struggled to comprehend where my dish had gone and what was right before me. Denial set in as I spooned the stir fry onto a plate of udon noodles, placed the dish in the microwave, and hit the one minute button. It was as if I expected the microwave to work magic, but this was wishful thinking. As I took the first leftover bite, a rancid taste filled my mouth. I immediately became sick and knew, after years of cooking, for the first time a dish went bad within 24 hours.

    As I racked my brain to understand how crispy bell peppers, onion, cashews, and chicken could turn to a pile of mush so quickly, I could not help but instinctively know it was the pineapple that terrorized the other ingredients. Pineapple and I have always had a copacetic relationship, as we go back to when growing up in California, my mom would purchase a fresh pineapple and leave it on the windowsill to ripen. Up until this moment, pineapple meant happy memories. As my mind continued to race, only the thoughts of pineapple’s hidden arsenal of acid on a tirade filled my mind. Like a Sylvester Stallone movie, he loaded his gun chamber and let it rip. The poor, helpless ingredients did not stand a chance with this secret arsenal.  The cooked pineapple’s acid impressively withstood the high heat of a wok.  And so I ask, is pineapple a terror?

  • The Low Fat Chick 4:13 pm on October 17, 2010 Permalink | Reply
    Tags: , pineapple, raisins   

    Pineapple Cranraisin Muffins 

    Sundays are the days where I relax and often have brunch with friends or family, but today no friends are around and family is out of town.  I decided to make food for the week, so I do not have to worry about eating after working long days and also, because I go out of town on Friday and have much to do before then.  I made Tarragon Chicken Salad Pitas, which I will share a little later, and these fabulous Pineapple Cranraisin Muffins. These muffins are perfect for on the go eating in the morning and of course for a snack or dessert as well.  Amazing is the only way I can describe these muffins made with the flavors of fresh pineapple, fresh carrots, cranraisins, and pecans.  Not only is the flavor wonderful but also are the low calories.

    1 1/2 cups white whole wheat flour
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 tablespoon ground cinnamon
    2 large eggs
    1/2 cup packed light brown sugar
    1/4 cup vegetable oil
    1 teaspoon vanilla extract
    8 ounces fresh pineapple with juices (or an 8-ounce can crushed pineapple, not drained)
    1 cup grated carrot
    1/2 cup old-fashioned oats
    3/4 cup cranraisins
    1/4 cup and 1 tablespoon chopped pecans, divided


    • Preheat oven to 400°F. Fill muffin tins with paper or foil liners.
    • Whisk flour, baking powder, baking soda, salt and cinnamon in a large bowl.
    • Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in oil, juice and vanilla. Stir in crushed pineapple.
    • Make a well in the dry ingredients; add the wet ingredients and stir until combined.
    • Stir in carrot, oats, cranraisins and 1/4 cup pecans. Scoop the batter into the muffin cups. Sprinkle 1 tablespoon pecans over batter.
    • Bake the muffins until the tops are golden brown and firm to the touch, 15 to 25 minutes. Let cool and remove muffins from tin.

    Servings: 12 muffins.
    Calories: About 210 per serving.

  • The Low Fat Chick 1:48 am on September 28, 2010 Permalink | Reply
    Tags: , , pineapple,   

    Apple and Pineapple Burgers 

    These burgers are easy to make and tasty. I liked them very much and instead of serving on buns, I served on a whole wheat english muffin. I topped mine with provolone cheese but you can top with whatever you like. The sweet fruit with the salty soy sauce is a great mixture. Grill till firm, as the pork can get soft if not cooked long enough.


    1/2 cup shredded peeled apple
    1/4 cup finely chopped onion
    1/4 cup drained unsweetened crushed pineapple
    4 tablespoons dry bread crumbs
    1 tablespoon reduced-sodium soy sauce
    2 garlic cloves, minced
    1 pound ground pork
    4 hamburger buns, split
    Lettuce leaves, sliced cheese, ketchup, optional


    • In a small bowl, combine the first six ingredients. Crumble pork over mixture and mix well. Shape into patties.
    • Grill, covered, over medium heat for 4-5 minutes on each side or until a meat thermometer reads 160°. Serve on buns with toppings.

    Servings: 4 servings, 4 oz each.
    Calories: About 300, without bun.

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