Tag: pineapple

Buddhist Delight Stir Fry

stir fry

Easy, quick and delicious.

Take bok choy, grape tomatoes, broccoli, green or white onion and other desired veggies from the fridge, wash and dice to desired size. Crushed peanuts or shaved carrots would go well in this dish.

Warm some olive oil in a pan on medium heat. You can add soy or teriyaki sauce later.

If adding chicken, add to the oil first and let cook up a bit. If adding shrimp they can wait.

Add veggies with a couple tablespoons of water and cover, stirring occasionally to prevent sticking and promote even heating. Add soy or whatever sauce you like with any dry spices about 6 minutes in after the veggies have had a chance to soften up a bit in the simmer. Continue to simmer for 10 minutes depending on heat level.

When it looks ready to eat, scoop a heap on a plate over some warm rice and serve. For a lovely extra flavor, stir in drained pineapple chunks to the pan about 5 minutes before removing from heat.

Be thankful. Eat. Enjoy and be happy. Be thankful some more.

Plantain Dessert

Rum plantain glazed dessert.
Rum plantain glazed dessert.

Yum, I visualized this dessert and made it happen.

Scoop out a pineapple and put it in freezer for 2 – 3 hours. Chop, slice and dice pineapple insides, your favorite berries and melons and put in the fridge.

Pan heat some molasses, smokey rum and touch of pineapple juice with some sliced plantains. When the plantains look like they are getting soft, pull the pineapple from the freezer and half fill it with vanilla ice cream. Install refrigerated pineapple chunks, berries and melon on top of the ice cream.

Time it so when you stuff the pineapple with ice cream, the plantains are fully heated and soft. Pour the heated plantains over the top of the chopped fruit and ice cream you just stuffed into the pineapple and get ready to watch some TV. You can even top with your favorite chocolate sauce and crushed nuts and it wouldn’t be a problem. The cherry on top is also your choice.