pineapple fried rice

I've always loved fried rice. The version at the Chinese restaurant local to where I grew up included barbequed pork that tinted all of the rice pink. In college, I used to make it with tiny frozen shrimp, frozen green peas, and the fried rice seasoning packet that you would find in the grocery along with the packets for gravy and fajita seasoning. Though my tastes have moved on from barbequed pork and mystery seasoning that comes in a packet, my affinity for fried rice continues.

This one is filled with fresh ingredients that rivals the takeout we get from the Thai restaurant in our neighborhood. Bonus - it only takes a single pan (or wok) for easy clean up. Once the rice is cooked, the rest of the meal comes together in under 20 minutes. Healthy and efficient!

Pineapple Fried Rice

Serves 4

3 cloves garlic, mined

1 Tbsp. ginger, minced

1/2 tsp. Chinese chili paste

1 small yellow onion, diced

2 scallions sliced (including greens)

1 bell pepper (I had tiny ones from the CSA box, so I used 3: red, green, and orange)

4 oz. tofu, cubed (I used sesame baked tofu)

3 c. brown rice, cooked

8 oz. pineapple chunks

Heat oil in a large wok over medium-high heat. Add garlic, ginger, and chili paste. Stir fry 1 minute. Add onions, bell pepper, and tofu and cook about 5 minutes, stirring occasionally. Add rice and pineapple and cook until heated through. Top with additional scallions, if desired.

We enjoyed our fried rice along with veggie spring rolls.

i heart kale

Kale is one of those foods that I didn't really realize existed prior to moving to California. Though my mother swears she grew it in the garden when I was little, I have no memories of it (perhaps it was during that period when the only vegetables I would eat were frozen peas?).

Even in California, my first couple encounters with kale were not good. Too much salt and overcooking rendered the veggie unappetizing. It wasn't until the leafy greens started showing up in our CSA box and I began experimenting with it in our kitchen that I fell in love.

Kale is a winter vegetable and member of the brassica family (which also includes cabbage, broccoli, and brussels sprouts). The Complete Guide to Nutritional Health lists curly kale as one of the immune system super foods. It is packed with vitamins, minerals, and phytochemicals that guard against bacterial and viral infection, heart disease, and cancer.

Oh, and did I mention that (when not doused in salt and overcooked) it tastes fantastic? Kale typically comes in two varieties - curly kale and dino kale. I like both, but tend to favor one or the other for certain recipes (curly kale in the Garlicky Kale recipe, dino kale in African Stew - see below).

To be perfectly honest, my love isn't limited strictly to kale - I enjoy almost equally the other greens that can be substituted in most recipes - collard greens (also part of the brassica family) and the various types of chard (the golden chard that came in our CSA box a couple of weeks ago was perhaps the most beautiful vegetable I've ever seen). For example, any of the above will work in the Greek and Greens Omelette.

The following is one of my favorite kale recipes. As mentioned, I typically use dino kale. The flavor combination sounds strange, I know, but trust me - it works. Let me know what you think!

African Pineapple Peanut Stew

1 c. chopped onions

2 garlic cloves, minced

1 Tbsp. olive oil

1 bunch greens

2 c. undrained crushed pineapple

1/2 c. peanut butter

1-2 Tbsp. hot pepper sauce

1/2 c. cilantro, chopped

optional: 6 oz. firm tofu, cut into 1/2 inch squares

Saute onions and garlic in saucepan 10 minutes until lightly browned. Slice greens into 1 inch slices (removing tough center stems). Add pineapple and juice to onions and bring to a simmer. Stir in greens and simmer 5 minutes. Mix in peanut butter, hot sauce, cilantro, and tofu. Simmer 5 minutes. Serve over couscous.