Tag Archives: pineapple

Fresh Canteen Grocery Service

16 Sep

You worked all day. Getting home in rush hour is a hassle and you just didn’t have the time or desire to hit the grocery store. You’re home now and you’re starving. You want to have something healthy for dinner but you don’t have all the ingredients you need so you throw your hands up in the air and pick up the phone and order delivery.

Let’s rewrite this scenario:  you worked all day. Getting home in rush hour is a hassle and you just didn’t have the time or desire to hit the grocery store. You’re home now and you’re starving. You want to have something healthy for dinner…so on your way in the door you pick up the box of ingredients you ordered from Fresh Canteen and prepare yourself a healthy, flavourful, properly portioned meal.

This second scenario sounds more appealing, non?

From six possible entree options, I tried out the Jamaican chicken dinner. The box was delivered Tuesday afternoon and I received an email notification when it arrived. (Note: in speaking with owner Matt O’Leary , he told me that the boxes are packaged with materials and ice packs that allow the ingredients to remain unrefrigerated for up to 24 hours. Additionally, all the materials are recyclable. ) When I got home, I opened up the box to find all the ingredients I would need: two chicken breasts, pineapple salsa vegetables and herbs, 1/2 cup of quinoa and individually packaged spices. Included in the box was a step-by-step recipe card with clear instructions and pictures.

fc box

Food is snug as a bug in its recyclable packaging.

fc menu

Helpful recipe card.

The whole meal, from the time I opened the box to the time I sat down to eat, took 40 minutes. It didn’t require me to use any special kitchen tools and the only things I needed from my own pantry were salt, pepper and vegetable oil.  I wondered if there would really be enough food for two of us but we were quite full – in fact, there actually might have been too much salsa. That being said, having extra red pepper and pineapple salsa on hand is not a bad thing: it makes for a good snack later!

fc chicken

fc veg

fc final

Fresh Canteen is serving most of the GTA thus far, delivering a package of three meals once per week. “We know people are going to order out, too,” Matt tells me, “but at least they can have enough food in the fridge for a few days so they can eat healthy meals at home.” FC is a great service for those who love to cook but don’t always have the time to get to the grocery store. Each week the menu options change and there are fish, chicken, beef and vegetarian dishes from which you can choose. Check them out, folks. It’s a great service run by friendly, knowledgeable people who care about your food as much as you do.

Baked Salmon w/ Watermelon-Pineapple Salsa

29 Aug

“What do we have in the fridge?”
“Half a watermelon.”
“OK, what else?”
“Some pineapple…and…yeah, no, that’s about it.”

Right. One of those fridge days. So what to make with this fruit combo? How about adding in some black beans, jalapeno and red pepper to make a filling, healthy salsa and using it to top a piece of baked salmon? Done and done! This would also work really well with tilapia if you’re not up for salmon.

This was a simple and hearty meal that left me very satisfied. Definitely a keeper!

Serves 2.

Ingredients

2 salmon filets
2 c (roughly) watermelon, cubed
2 c (roughly) pineapple, cubed
1 can (14 oz) black beans, drained & rinsed
1 avocado, diced
1 jalapeno, seeded and finely diced
1 sweet pepper, diced
1 lime, juiced
salt & pepper
handful of cilantro, chopped (optional)

Directions

1. Preheat your oven to 375F. Line a baking sheet with foil. Place the salmon on the foil, coat with a drizzle of olive oil and season with salt & pepper.
2. Place the fish in the oven and bake for 13 – 15 minutes.
3. In a medium bowl, mix together the watermelon, pineapple, jalepeno, avocado, sweet pepper, black beans, cilantro and lime juice. Stir and add salt & pepper to taste. (*Depending on how spicy you like your food, you might want to add a little hot sauce to the salsa in addition to the jalapeno.)
4. Remove the fish from the oven. Plate and top with the salsa.

Glazed Pork Loin with Pineapple Chutney

1 May

Surfing around the internets, I landed on this recipe and was enticed by two of my favourite ingredients: pork ‘n’ pineapple. I added a little more cayenne to the chutney as I like things a little spicier. Also, if you’re a bit short on time, you can skip buying a whole pineapple and cutting it up, you could get one that has already been peeled. I wouldn’t recommend getting the canned stuff, but that’s a personal preference and will certainly do in a pinch. Start this baby about 3 hours before you want to eat as it needs some time to marinate. It’s time well spent!

Ingredients

2 large cloves garlic
Kosher salt
1 tb extra virgin olive oil
2 ts finely grated lemon zest
1 1/2  ts ground coriander
1 3lb boneless pork loin roast
1 medium fresh pineapple (about 3-1/2 lb.)
1/4 c maple syrup
2 tb sherry vinegar
1 large shallot, minced
Pinch ground cayenne  -or more to taste
1 large scallion, thinly sliced, white and green parts separated
3 tb chopped fresh cilantro

Directions

1. Peel and coarsely chop the garlic. Sprinkle with a generous pinch of salt and mash it into a paste with the side of your knife. Transfer to a small bowl and stir in the oil, lemon zest, coriander & 1 tb salt.
2. Put the pork on a large rimmed, foil-lined baking sheet, pat dry with paper towels, and rub all over with the salt mixture. Let sit at room temperature for at least 1 hour, no more than 2.
3. Position a rack in the center of the oven and heat the oven to 350°F. Roast the pork until an instant-read thermometer inserted in the thickest part reads 130°F, roughly 50 minutes.
4. Meanwhile, peel and core the pineapple. Cut half into small dice and roughly chop the other half. Purée the roughly chopped pineapple in a blender, then strain it through a fine strainer, pressing on the solids with a spoon. This should give you about 3/4 cup juice which goes into a small saucepan with the maple syrup. Cook over medium-high heat until reduced to 1/3 cup, 12 to 15 minutes. (The liquid will become very bubbly as it reduces; lower the heat as necessary so nothing burns.)
5. Set aside all but 2 tb of the reduced liquid as this will be your glaze. Add the vinegar, shallot, cayenne, and a pinch of salt to the 2 tb liquid remaining in the saucepan and cook over medium heat just until the shallot begins to soften, about 2 minutes. Add the diced pineapple and scallion whites. Cook, stirring frequently, until the pineapple softens and releases some of its juice, 3 to 5 minutes. Remove from the heat and let cool slightly.
6. When the pork reaches 130°F, brush it with some of the glaze and continue to roast, brushing with more glaze every 5 minutes, until an instant-read thermometer inserted in the center of the roast reads 145°F, about 15-20 minutes more. Let rest for at least 15 minutes before serving.
7. When ready to serve, stir the scallion greens and cilantro into the chutney. Slice the pork into 1/2-inch-thick rounds and serve with the chutney.

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Pineapple Rice

17 Aug

Muy delicioso. A nice change to plain rice and is especially good with the Beef & Veggie bowl!

Serves 2.

Ingredients

2c vegetable broth
1 c rice
1 c pineapple, chopped
1 tb ginger, grated
1/4 c cilantro

Directions

1. Cook rice in vegetable broth and ginger.
2. When cooked, add pineapple chunks and cilantro.
3. Stirred til all ingredients are incorporated.
4. Serve!

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