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Pineapple and Peanut Butter and Zombies

Posted Sep 20 2010 7:38pm

Happy St. Patrick’s Day!

[ source ]

I don’t usually celebrate St. Patrick’s Day, as neither Peter and I have a drop of Irish blood in our bodies (well, certainly not I). I do like to make a loaf of Irish soda bread on occasion, and Peter has made corned beef and cabbage on St. Patrick’s Day before. Note: When I say that Peter MADE the corned beef, I don’t mean he picked it up from the store, I mean he corned/brined the brisket himself. The beef sat in a bucket in our fridge for a week. I’m not joking.

This morning, I decided to try a slight variation on the usual:

That’s Saratoga PB, Crofter’s raspberry jam, and pineapple that, again, may or may not have come from the fruit and veggie lesson we gave yesterday , on top of oatmeal. Eaten while studying for today’s Food Service exam.

Peanut butter and pineapple is a combination not to be underestimated! Sweet, tart, salty, and creamy, all at the same time. Try it. I dare you.

Speaking of exams, I already received a grade for the Medical Nutrition Therapy test I took on Monday and I did really well! What a relief to see the grade before taking the Food Service test today – I went into it with confidence (it ended up being pretty easy). Before I went into the test, however, I felt like I did on this day. How is it possible that a school with so much land has so little parking? I did a lot of creeping this morning.

I had to work late today so no Irish soda bread, but Peter did have a fun soup up his sleeve. (As an aside: A few of you have asked if we actually cook gourmet meals every day. I admit that we probably cook more fancy dishes than the average couple in their mid-twenties, but Peter will have to claim all the credit for that – he has more time and imagination. happy We DO cook a lot – but we also have leftovers about half the week. We add new side veggies to make the dishes fresh and interesting.)

On the menu was a Malaysian noodle soup from this book. Peter started the soup base (a laksa paste) a few days ago because, well, he had time. The paste contained shallots, almonds, ginger, coriander (the seeds, of course), lime, fish sauce, chili sauce, sesame oil, and coconut milk. Let me tell you, the delicious smells wafting out of the kitchen while Peter cooks …

Today, he prepped the rest of the ingredients before I arrived home.

That’s butternut squash, sauteed chicken, rice noodles, scallions, zucchini matchsticks, and bean sprouts.

Tossing the squash in the coconut milk, chicken broth, and laksa paste soup base:

Serving the soup and squash on a bed of zucchini, scallions, chicken, noodles, and bean sprouts:

Served with milk, omega-3, and vitamin D:

Can you see the sweet potato forest through the cilantro trees?

Filling and fabulous! The broth was rich and creamy, but not at all heavy. We’ve cooked a lot of recipes in this cookbook and they’ve all been great, so I encourage you to check it out.

I finished with a dollop of Peter “deconstructed” cheesecake (i.e. it fell apart because I begged Peter to let me have some before it was completely cool. Oops.).

The cheesecake was guava-flavored, made with guava paste, but the guava taste wasn’t very strong. Does anyone have any suggestions for making fruit-flavored cheesecakes with plenty of flavor?

Sure makes you appreciate the classics of literature, doesn’t it?

Q: Do you celebrate St. Patrick’s Day? Do you cook/bake anything special?

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