If you haven’t completed your entry of this month’s Go Ahead Honey, It’s Gluten Free, please email me the link to your blog post and a picture at bean[dot]plant[at]hotmail[dot]com by February 27th! The more the merrier! 🙂
I am the lucky host of this month’s Go Ahead Honey It’s Gluten Free! I chose the theme of “Tropical Vacation” – something I desperately wish I could have at this moment despite reading week being just over! It’s a good thing that we had this wonderful tropical meal to keep us going!
On the menu was tropical pork-pineapple kebabs, apple squash boat and carrots.
I did my best to keep as much of the ingredients local as possible: Alberta pork, apples from my in-law’s tree, carrots and squash from Innisfail and mushrooms from Edmonton. I guess the pineapple really undid all the environmental good that the rest of the local ingredients contributed, but no tropical meal is complete without it.
In addition, no tropical meal is complete without a fruity drink plus umbrella, like a strawberry daiquiri.
Tropical Pork Pineapple Kebabs
Pork Tenderloin cut into ~1″ pieces
Red Pepper, cut into ~1″ pieces
Fresh Pineapple, cut into ~1″ pieces
Mushrooms, washed with ends off
Salt & Pepper
- Put a large amount of pineapple juice, some brown sugar, some olive oil, a few dashes of chili pepper, salt and pepper (to taste) in a plastic bag. Shake around until sugar is dissolved.
- Place meat in bag to marinade for as long as you want (at least 1 hour).
- Place some (we used 6) wooden skewers to soak in water for at least 1/2 hour.
- Prepare oven (at 400F) or BBQ.
- Once skewers are sufficiently soaked, thread the pork, pineapple, pepper and mushrooms alternatively, with meat on each end.
- Pour the remaining marinade into a pot and add some cornstarch to thicken. Use a brush to brush the kebabs with the glaze.
- Broil or grill the kebabs for 5 minutes of each side, turning until the meat is done.
Apple Squash Boat
1 mini acorn or winter squash
2 c. apples, sliced
- Heat oven to 350F or turn on BBQ.
- Wash squash, cut in half and remove seeds and membranes.
- Toss apples in brown sugar and cinnamon until desired sweetness.
- Scoop apples equally into squash halves.
- Place squash halves in a dish, add a bit of water and cover with aluminum foil.
- Cook for about an hour or until squash and apples are tender.
- Garnish with an umbrella and enjoy!
6 Strawberries, hulled and cut in half
Margarita mix or Lime Juice
2 oz. Malibu Coconut Rum
- Place all ingredients in a blender until mixture resembles a slurpee, adding ice or Margarita mix as required.
- Prepare two small plates: one with lime juice/Margarita mix and the other with sugar. Moisten lip of glass with juice and then dip in sugar to create the frosting on the lip of the glass.
- Garnish with an umbrella. Enjoy!
The carrots can be cooked in any manner that you see fit.
It was a very delicious meal! The squash was pretty good – this is coming from someone who doesn’t particularly like squash.
I hope that you’re all able to enjoy your mini “tropical vacation” while enjoying watching the (Ironically) Winter Olympics – I’m definitely a fan of showing some Canadian pride! 🙂 I’m also really looking forward to all of your entries and drooling over your meals!
*I’m sorry that all of these measurements are approximate – Mr. Bean and I just started making things without noting measurements.