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Stephanie says ...
Pineapple Casserole 1 cup margarine 2 cups sugar 4 eggs beaten 1/4 cup milk 4 cups white bread crumbs 2 1/2 cups of fresh crushed pineapple Cream margarine, sugar, milk, and eggs. Add in bread crumbs and pineapple and mix well. Place in a pyrex dish sprayed with cooking spray. Bake at 375 degrees for 15 min then lower heat to 350 degrees, and bake another 45 mins- 1 hour.
04/10/2010 12:16:31 PM CDT
Melina says ...
Great dessert! Pineapple Jello cut into cubes Fresh Pineapple Chunks Yogurt And a bit of Rompope if you want
04/10/2010 2:14:12 PM CDT
Noor says ...
Pineapple Casserole This flavorful pineapple casserole is made with bread cubes, pineapple, a little sugar, and eggs. Serve this delicious casserole with baked ham, smoked shoulder, or roast pork. Ingredients: * 2 cans (8 ounces each) crushed pineapple in juice * 1/2 teaspoon salt * 1/2 cup sugar * 3 tablespoons flour * 3 eggs, beaten * 2 cups fresh bread cubes * 6 tablespoons melted butter Preparation: Combine the undrained pineapple with salt, sugar, and flour. Stir in the beaten eggs. Toss bread cubes with the melted butter; fold into the pineapple mixture. Pour into a 1 1/2-quart casserole dish and bake at 350° for 40 to 50 minutes. Serves 6 to 8.
04/10/2010 5:03:33 PM CDT
Carrie.B. says ...
My "Pineapple Pestachio Summer Salad" is a simple and refreshing summer dessert! You will need: 1 fresh Whole Foods Pineapple 1 tub whip topping (large) 1 box pestachio instant pudding (large) 1 can mandarin oranges 1 jar marishino cherries 1 bag sweetened shredded coconut Directions: -Peel, core, remove the eyes and chop Pineapple. -Prepair the pestachio pudding using only half of the milk required. -Drain the juice from mandarin oranges and cherries. -cut marishino cherries is half. -Once pudding has set-up, combine all ingredients. -Refrigerate completes dessert for at least 2 hours. *Sugar free pudding, light whipped topping, and skim milk can be used for a healthier version. *If you would rather your "Pineapple Pestachio Summer Salad" to be served like icecream, the dessert also works froen!
04/10/2010 5:26:50 PM CDT
Breeze Wetzel says ...
Better Than Sex Cake Yellow Box Cake 1 Large can crushed pineapples 1 cup sugar 2 cup whip cream or miniature marshmallows 2 cup toasted coconut 1 large box vanilla pudding Bake cake, let cool, poke holes in cake with fork. Pour crushed pineapple and juice from can with sugar into pot and heat to dissolve. Let cool. Pour over cake. Top with prepared vanilla pudding. Top with whipped cream (or miniature marshmallows) and toasted coconut.
04/10/2010 8:53:14 PM CDT
Jax says ...
Spicy Pineapple Salsa 1/2 pineapple, chopped small 1 small onion, diced 1 small tomato, diced 1/2 red bell pepper, diced 1/2 teaspoon crushed red pepper flakes 3 TBL cilantro, finely chopped Stir together, refrigerate and serve with tortilla chips.
04/11/2010 1:56:15 AM CDT
Cat Lewis says ...
1 whole pineapple 4-6 Iowa Cut Pork Chops 1/4 onion 3 Tbsp brown sugar 1/4 cup golden raisins 1/4 cup Captain Morgan Spiced Rum Core, peel and slice into large rings one whole pineapple. Grill 4-6 slices turning half way. Grill 4-6 Iowa Cut Pork Chops. Put in blender or processer: 1-2 pineapple rings and 1/4 cut onion and pulse into a salsa-like consistancy. Put salsa in sauce pan, add 1/4 cup golden raisins, 3 Tbsp brown sugar and 1/4 cup of Captain Morgan Rum. Bring to boil and remove from heat. Plate pork chops with 1 ring pineapple on top and ladle saucepan contents on top. Serve with grilled veggies or a fresh green salad.
04/11/2010 6:20:27 AM CDT
Allison says ...
Summer Nachos: Spread an even layer of tortilla chips (I like the strips or a multi-grain variety) on a large baking sheet. Top with diced fresh pineapple, black beans, chopped onion, diced fresh tomatoes, diced green bell pepper and freshly-shredded sharp cheddar cheese (not the dry, pre-packaged variety). Place under a broiler until the cheese melts, remove and sprinkle with chopped scallions. Serve with sour cream, salsa, black bean dip or your other favorite dip if desired. The salty-sweet combination is delicious!
04/11/2010 10:59:51 AM CDT
Elizabeth Holloway says ...
Pineapple Sherbet Ingredients * 1/2 fresh pineapple, peeled and diced (about 1 cup) * 3/4 cup sugar * 2 tablespoons water or pineapple juice * 2 tablespoons lemon juice * 1 teaspoon lemon zest * 1 quart buttermilk Directions In a small heavy bottomed saucepan over medium heat, add the pineapple, sugar, water or pineapple juice, lemon juice and zest. Stir just until sugar melts. Let cool to room temperature. Transfer pineapple mixture to a food processor, with 1 cup buttermilk. Puree until smooth. With the motor running, gradually add remaining buttermilk, until smooth and well blended. Pour into a freezer-safe dish and place in the freezer. Freeze until firm, at least 2 hours. Eat and enjoy!
04/11/2010 11:45:29 AM CDT
Gwen Jorgensen says ...
Roasted Pineapple with Thyme-Ginger Ice Ingredients * 1 teaspoon thyme leaves, plus small sprigs for garnish * 2 bottles, 12 ounces each, ginger beer or all-natural ginger soda * 1 whole pineapple, peeled, eyes removed, and sliced into 8 even slices * Vegetable oil * 1 tablespoon sugar * Kosher salt Directions Scatter the thyme leaves among the compartments of 2 large ice cube trays. Fill the trays with ginger beer and freeze at least 6 hours and preferably overnight. Preheat the oven to 400 degrees F. Put the pineapple slices on a nonstick baking sheet. Brush both sides very lightly with vegetable oil and sprinkle them evenly with the sugar; sprinkle very lightly with salt as well. Roast in the oven for 20 minutes. Remove from the oven and flip the slices. Put in the oven and continue roasting until they are golden, about 10 minutes more. Remove from oven and cool slightly in the pan. Transfer the ginger beer ice cubes to a food processor and pulse until broken down and fluffy. Transfer to a small cake pan or baking dish. To serve, put 2 slices of warm pineapple on each dessert plate; top with a scoop of ginger ice and garnish with a small sprig of thyme. Note: If not using the ginger ice immediately, refreeze. To loosen it, scrape with a heavy fork until fluffy. Ginger beer is very spicy and the spiciness is enhanced when frozen. For milder ice, use natural ginger ale or ginger soda.
04/11/2010 11:46:58 AM CDT
Nancy Jorgensen says ...
LAMB WITH PINEAPPLE LAMB SAUCE Ingredients * 2 whole racks of lamb (8 chops each), about 2 pounds, frenched * Kosher salt and freshly cracked black pepper * 3 tablespoons extra-virgin olive oil, divided * 1 fresh pineapple, peeled and cored * 2 garlic cloves, minced * 1 small bunch fresh mint, tied with kitchen string, plus 1/4 cup leaves, finely chopped * 1/2 cup water Directions Preheat the oven to 375 degrees F. Trim any excess fat on the lamb racks and season, to taste, with salt and pepper. Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat and put the racks in the hot pan, fat side up. Sear until browned, then flip and sear on the fat side until golden brown. Stand the racks up in the pan, criss-crossing the bones with the fatty side out. Put the pan in the oven to roast until the internal temperature reaches 130 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove the pan from the oven and let the lamb rest on a cutting board for at least 5 minutes. Slice into single or double chops (2 rib bones). To make the sauce, finely chop the pineapple, reserving any juices that are released (it should resemble canned crushed pineapple). Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the garlic and cook until softened, 2 to 3 minutes. Add the pineapple and its juice, the mint bundle and water to the saucepan and simmer over low heat until the pineapple is broken down and the liquid has thickened, about 40 to 45 minutes. Remove the mint bundle and discard; stir the chopped mint into the sauce and transfer to a serving bowl. Serve the lamb chops on a platter topped with the pineapple mint sauce spooned over the top.
04/11/2010 11:48:03 AM CDT
Poonam says ...
I loved eating this as a kid my mom used to make it all the time with fresh pineapple when it was in season.It can be made with canned pineapples when not in season. all you need is 1)one freshly cut pineapple into small cubes 2)2-3 cloves and 1cinnamon stick 4) butter 2 tablespoon of melted butter 5)sugar 3-4 tablespoon sugar. In a pan add the butter when hot don't let the butter get too hot it might just burn , add the cloves cinnamon saute for about one minute then add the pineapple pieces , sugar and some little water, if canned is being used used some of the syrup and lessen the quantity of sugar by 1 tablespoon. after the water is added cover with the lid and let it cook for about 5-7 minutes. when done let it cool put it in the fridge and serve it with some whipped cream or it can be eaten the way it is , I personally like it more with whipped cream.
04/11/2010 1:21:48 PM CDT
Sarah says ...
Teriyaki Pineapple Burgers 1 lb. ground beef 1/2 cup Lawry's teriyaki pineapple marinade (divided) fresh pineapple slices hamburger buns (or sandwich thins) Combine ground beef and 1/4 cup Lawry's teriyaki pineapple marinade, and let stand 10 minutes Shape it into 4 burger patties and grill to desired doneness Grill slices of fresh pineapple just until browned Place burgers on bottom bun, top with pineapple slice, drizzle with the marinade, place top bun on top Enjoy your Teriyaki Pineapple Burger
04/11/2010 2:17:36 PM CDT
Joann says ...
This recipe sounds strange but don’t knock it until you try it. 3 ingredients 2 minutes of prep time about 10 minutes of cook time Serves 4 1 Package of Wide Egg noodles (12-Ounce Bag) 1 Cottage cheese (16-Ounce) 1 Pineapple cut into chunks (fresh is better but if you need to go with canned then use one 16-Ounce can) Follow boiling instructions for Egg noodles, once egg noodles are cooked drain water (do not use cold water to cool off noodles you want them warm) mix in Cottage Cheese & Pineapple over cooked egg noodles.
04/11/2010 6:40:01 PM CDT
Jane Windberg says ...
HOMEMADE HAWAIIAN PINEAPPLE SORBET - Sooo easy! Tear off top, remove rind and eyes, cut up and remove core. In a food processor (or blender) place pineapple, one cup at a time, and puree. Add juice of one whole lemon, and sugar (1/4 cup at a time). Some pineapples are very sweet so very little sugar is needed. Process or blend until smooth and creamy. Adjust for personal taste. Put contents in freezable container and freeze for about 4 hours or more. Scoop out frozen sorbet, place in processor or blender and whirr to mix and soften. Not too long. ENJOY! Serve with Kona Coffee Macadamia Nut cookies. Yummy.
04/12/2010 10:59:09 AM CDT
Katerina says ...
I LOVE grilled pineapple. Check out my <a href="http://www.dailyunadventuresincooking.com/2010/03/grilled-pineapple-with-cinnamon.html" rel="nofollow"> Grilled Pineapple with Cinnamon Recipe </a>
04/12/2010 11:20:04 AM CDT
Gillian says ...
Pineapple and quinoa salad: 2 cups quinoa 1/2 Chopped fresh pineapple 1/4 cup sultana raisins 1/4 tsp fresh grated ginger 1 Lemon squeezed for juice and zested 1 tsp. Agave syrup 1. Marinate pineapple and raisins with ginger, lemon juice, zest and agave syrup in a large bowl. 2. Rinse quinoa, drain and cook until firm. 3. When quinoa is cool, add to bowl and mix well. 4. Serve lukewarm and enjoy!
04/12/2010 11:32:03 AM CDT
Susan K says ...
This one is great with bbq season starting. All you need are enough whole bananas for everyone, some chocolate of choice, some pinapple chunks and foil. Slit each banana along the long side, stuff with each person's favorite chocolate and pinapple chunks and wrap each in foil. Place on grill or directly into coals and bake about 15-20 minutes. Check for doneness- if skin is black they are ready. The banana and pineapple will have softened and the chocolate will be melted and it combines to make a 'healthy' treat.
04/12/2010 1:31:42 PM CDT
susan bliley says ...
Pineapple recipe for contest: Tropical smoothy: 1 cup of pineapple cubes frozen 1/2 cup of plain natural yogurt 1/2 teaspoon vanilla extract 1 cup of cold favorite herbal tea, juice or milk (any kind) Honey or sweetener to taste Blend and enjoy!
04/12/2010 2:15:42 PM CDT
Julie Adam says ...
Poached Salmon in White Wine with Pineapple .............................................. - 4 small salmon filets - 1/2 cup dry white wine - 1/4 cup water - 1/2 cup finely cubed fresh "Whole Trade" pineapple - fresh dill - salt and pepper to taste -- Bring to simmer wine and water in a pan. Season salmon with salt and pepper and place in the poaching liquid. Cover and cook 5 minutes (or less -- check filets for doneness). Uncover, top with pineapple and sprinkle with dill. Re-cover and let steam 2-3 minutes. Serve with rice and cucumber salad.
04/12/2010 2:44:45 PM CDT
Cari Snell says ...
Pork Tortillas with Mango Pineapple Salsa Ingredients: 2 large mangos, seeded, peeled and cut into small chunks 1 small pineapple, peeled, cored and cut into small chunks 1 red onion, minced fine and divided 1 bunch fresh cilantro, chopped and divided juice from 3 limes, divided 3 pounds ground pork Serve with tortillas and shredded monteray jack cheese. Directions: Make salsa by combining mango, pineapple, 1/2 cup of the cilantro, 1/2 of the onion and 1/2 of the lime juice. Set aside. Heat enough oil in a large skillet over medium high heat so that it swirls and coats the pan. Add the remaining onions and cook until soft. Add in pork and continue to cook until no longer pink. Season with salt and pepper. Remove from the heat. Add in remaining cilantro and lime juice. Check mixture and add more salt and pepper if needed. Heat tortillas in the microwave for 45 seconds. PLace meat mixture in tortilla and top with cheese and mango pineapple salsa.
04/12/2010 3:40:43 PM CDT
Amanda says ...
Grill fresh pineapple slices on the BBQ. Roast corn kernals in the oven. Mix the two together with golden raisins. Drizzle with a very good, sweet balsamic vinegar. I call it the Charlie Brown. The squiggles of balsamic on the yellow corn, pineapple and raisins reminds me of Charlie Browns shirt. Its one of my favorite healthy summer snacks and combines all of my favorite foods!
04/12/2010 10:37:34 PM CDT
Dave says ...
Pineapple Cream Cheese Muffins Ingredients: - 225g plain flour - 2 tsp baking powder - 1/2 tsp salt - 100g sugar - 125g of cream cheese - 1 egg - 150ml 2% milk - 120ml sunflower oil - small, fresh pineapple chopped into small pieces 1. Preheat oven to 200C. Line 9 holes of muffin tray with paper muffin cases. Sift the flour, baking soda and salt into a large bowl and mix in the sugar. 2. In a medium bowl stir the cream cheese and egg with a wooden spoon, then gradually add the milk until creamy. Whisk in the sunflower oil with a fork. 3. Make a well in the centre of the flour and pour in the creamed mixture. Mix briefly until the flour is combined. Then stir in the chopped pineapple. Spoon even amounts of the mixture into each muffin case so the mixture comes almost to the top. 4. Bake in the oven for 20 - 25 minutes, or until cooked and golden. Leave in muffin tray for 15 minutes, then tip out and cool on a wire rack.
04/13/2010 5:37:03 AM CDT
Mirian says ...
Pineapple really hides the taste of the vegetables in my smoothies. I put this in a powerful Vitamix blender to keep all the nutrients and fibers. Green Smoothie 2 or 3 large leaves of Swiss Chard or kale 1 carrot (with green tops if desired) half a pineapple or to taste frozen blueberries or any other berries flax seeds (optional) water to desired consistency Sweeten with stevia or other natural sweeteners if desired but I find the pineapple does the trick. Blend until smooth. Drink within the day for optimum nutrition.
04/13/2010 9:55:44 AM CDT
Tracy Berg says ...
Pineapple and Steak Sandwich Seasoning Mix: mix 2 tsp kosher salt, 1 tsp pepper, and 4 tsp cumin 1 beef fillet, sliced into 1/2 inch slices 6 slices of fresh pineapple, about 1/2 inches thick Chevre Favorite bread, sliced (I like French) Olive oil (flavored olive oils are also nice for this) Sprinkle beef liberally with kosher salt, ground pepper, and cumin Seasoning Mix. Set aside. Brush olive oil on each side of bread slices set on an oven sheet. Bake, turning once, until each side is golden brown. While bread is toasting, pan sear the beef on high heat with 1-2 tablespoons of olive oil until desired doneness (best in a cast iron skillet, and I prefer medium/medium rare, usually takes a minute or less per side). Set beef aside on a plate to rest. Pan sear pineapple slices on high heat until hot and sugars slightly caramelized on outside. Sprinkle with extra seasoning mix if desired. Assemble sandwich by spreading chevre generously on the toasted bread slices, then stacking on beef and pineapple slices to fill out the sandwich. The number of sandwiches this makes depends on how big your bread slices are and how fat you like your sandwiches.
04/13/2010 12:26:17 PM CDT

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