Tag

pineapple juice

Pineapple Rum Mai Tais

written by Ali

As we are winding down #cookoutweek2018, I had to share my new favorite barbecue cocktail – Pineapple Rum Mai Tais! I’m such a fan of tropical drinks. I’ve had Mai Tais at Trader Vic’s in Las Vegas, while swimming around a pool in Mexico, and while hanging out in the bar at the Tide Table in Majuro (Marshall Islands). I’m sad to confess that this is the first time I’ve made a Mai Tai at home. Part of it was not having the critical ingredient for a Mai Tai: Orgeat or almond syrup. Fortunately, Amazon Prime is my friend and I was able to check out the review for about a dozen different brands of almond syrup and then order the best looking one to make these Pineapple Rum Mai Tais. Which was a good thing, as I’m taking a staycation this week and next and, while the weather is definitely not tropical, I do live on the coast and can at least hear the ocean from our patio if the tides are just right. Pineapple Rum Mai Tais are on my list of cocktails to make several times over the next week.

My other secret ingredient for these Pineapple Rum Mai Tais is the pineapple rum itself. I’m also super lucky to live in the same town as Stillwagon Distellery. Stillwagon makes the most amazing rums – while the pineapple rum is my favorite, I’m also a huge fan of the cranberry rum, as well as the Persian Reed Vodka. Stillwagon Distillery products are available in many liquor stores across Oregon, but if you happen to be on the Southern Oregon coast, it’s a treat to go to one of the tasting rooms in Bandon and in Florence.

Back to the Pineapple Rum Mai Tais. You can definitely make these with other rums – I’d suggest a dark rum for maximum flavor. So shake up a cocktail, relax, and enjoy the summer!

Yum

Pineapple Rum Mai Tais

Ingredients

2 ounces pineapple rum
1 ounce orange liqueur
1.5 ounces almond syrup (Orgeat)
Juice from 1 lime
Juice from 1 orange
4 ounces pineapple juice

Instructions

Combine all ingredients with ice in a cocktail shaker and shake. Serve in a tall glass and garnish with fruit.
Serves 1. Enjoy!

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June 29, 2018 1 comment

Beverages Breakfast Lunch Recipes

Sunshine Powered Carrot Smoothie

written by Ali

My inspiration for this week’s sunshine powered carrot smoothie was a bunch of the most vibrant carrots I received in this week’s CSA share. The carrots absolutely radiated sunshine, which I can’t get enough of here of late.

Here’s a quick re-cap of what this last week’s CSA bounty brought us: peas, broccoli, carrots, cauliflower, Tokyo bekana, basil, and strawberries. Briefly, in case you were wondering, Tokyo bekana is a Chinese cabbage – really good in stir fries, which is how we used it. The peas and broccoli also ended up in stir fry. We also bought chard and radishes at the farmer’s market, so the chard went to a frittata and a breakfast bowl. I’ll munch on the radishes throughout the week. The basil ended up in a pasta caprese dish. The cauliflower will be showcased in a post later this week – definitely check back in or subscribe to my email list, as I’ll be posting my first in a series of recipes over the next few months that features an awesome product.

The carrots all went into this sunshine powered carrot smoothie. I had some lovely organic oranges laying around, as well as a bottle of pineapple juice. I couldn’t help but wonder how it would all go together. The carrots lend an amazing sweetness to this smoothie and the color is so intensely orange. Carrots are also a spectacular source of all sorts of vitamins, including vitamin A. Between all the fruits and veggies, this is a vitamin packed smoothie.

I used my immersion blender to make this smoothie. I grated the carrots first and then combined orange segments and juice and blended it all to make the smoothie. I portioned out the smoothie into half pint jars and froze them for the week. This is a perfect pick-me-up at lunch time.

Yum

Sunshine Powered Carrot Smoothie

Ingredients

4 carrots, peeled and grated
2 oranges, peeled and segmented
1 ½ cup pineapple juice

Instructions

Combine all ingredients and blend until smooth. Enjoy! Serves 5

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July 10, 2017 0 comment

Beverages Freezer Meals Lunch Recipes

Freezer Friendly Tropical Turmeric Smoothies

written by Ali

Freezer friendly tropical turmeric smoothies blend the lush taste of mango, coconut, pineapple, and strawberry with just a hint of ginger and turmeric for a perfect breakfast or lunch pick me up. Best yet, they can be made ahead of time (on the weekend during meal prep) and tucked away in half pint jars in the freezer.

It’s been awhile since I’ve made smoothies. For a period of time, it was a weekly affair – I’d even you-pick my way through various farms in Southern Oregon and freeze berries and other fruit for the sole purpose of making smoothies all winter long. I loved having smoothies on hand throughout the week as part of my lunch. Then we moved and I got out of the habit. And then we (by we, I mean my husband) broke the carafe for our blender. So much for smoothies.

I wouldn’t have given it much more thought beyond that of – once we move again, I’ll get around to getting a new blender. However, I ran across an article on some foodie site not too long ago outlining all the ways to use an immersion blender, which I have and use all the time for soups. One of those uses was to blend smoothies. The light bulb went on. It’s time for smoothies again.

Sure enough, the immersion blender works great. I put all the ingredients in a big bowl and just blended away. I don’t know that this would work too well with frozen ingredients, but with fresh fruit, it’s perfect.

I’ve also been reading quite a bit lately about the anti-inflammatory properties of turmeric and been thinking about how to get more of this beautiful spice into my diet. A smoothie seems the perfect vehicle for turmeric. It’s not too overwhelming of a flavor and goes well with a sweet smoothie. I also used ginger to give these freezer friendly tropical turmeric smoothies a bit more zing. The combination of mango, coconut, pineapple, strawberry, turmeric and ginger was perfect. Working with the ingredients I had on hand, I was able to get three 8 ounce smoothies put away in the freezer for later this week. I’ve still got freezer burritos on hand from last week, so when I do get back in the office later this week, lunch is all ready to go.

So, if you have either an immersion blender or regular blender, I encourage you to make these freezer friendly tropical turmeric smoothies. You won’t be disappointed.

Yum

Freezer Friendly Tropical Turmeric Smoothies

Ingredients

2 peeled and sliced mangoes
1 cup pineapple juice
1 cup light coconut milk
4 strawberries, sliced
1 teaspoon turmeric
1/2 teaspoon ground ginger

Instructions

Combine all ingredients in a blender (or a bowl, if you are using an immersion blender) and blend until smooth.
Enjoy!

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This post has been shared with the Recipe Showdown Cooking Game hosted by Binky’s Culinary Carnival in March. The ingredient this month is turmeric.

March 13, 2017 1 comment