CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS and TROPICAL RICE PUDDING

We had a container of fresh pineapple in the refrigerator, and I wanted to use it before it went bad - I hate to waste good food.
I came across the Tropical Rice Pudding recipe while reading the latest Southern Living magazine, and the Creamy Coleslaw with Pineapple and Almonds looked appealing to me, while I was searching through my stockpile.
The pineapple added a lovely fresh, tropical flavor to the dishes, which was so very welcome amidst these cold, dim days of winter.

CREAMY COLESLAW WITH PINEAPPLE AND ALMONDS

1/3 cup slivered almonds
1 cup chopped green cabbage
1 cup fresh pineapple, chopped
1/4 cup mayonnaise
1/4 cup creme fraiche
zest and juice from 1/2 a lime
1 teaspoon sugar
salt to taste

To toast the almonds, spread out on a cookie sheet, in a 350F oven for 8 to 10 minutes. Set aside to cool.
In a large bowl, combine cabbage, pineapple and almonds.
In a separate bowl, combine mayonnaise, creme fraiche, lime zest and juice and sugar. Season to taste with salt. Toss with the salad ingredients and chill for at least 1 hour.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, May 2012

TROPICAL RICE PUDDING

2 cups cooked rice (I used Jasmine)
4 cups milk
3/4 cup sugar
1/2 teaspoon salt
1 cup cream
2 eggs
2 cups chopped pineapple
1 tablespoon orange zest
1 tablespoon lemon zest
1 teaspoon orange extract

Bring rice, milk, sugar and salt to a simmer in a large saucepan, over medium-high heat, stirring occasionally.
Reduce heat to medium-low, simmer, stirring often, 20 to 25 minutes, or until milk is reduced by half and rice is very tender.
Meanwhile, whisk together cream and eggs. Whisk 2 tablespoons of hot rice mixture into cream mixture. Reduce heat to low, stir cream mixture into remaining rice mixture. Cook, stirring constantly, 2 minutes or until mixture begins to thicken. Remove from heat, stir in pineapple, orange zest, lemon zest and orange extract.
Enjoy!

Recipe adapted from Southern Living, January 2014
www.southernliving.com/food/‎

EGG PASTA WITH CABBAGE, POTATO AND BACON

St Patrick is one of the most recognized patron Saints of Ireland, and is celebrated on March 17th - the anniversary of his death in 461. It is believed that he brought Christianity to the Irish people, and "perhaps the most well known legend is that he explained the Holy Trinity (Father, Son and Holy Spirit) using the three leaves of a native Irish clover, the shamrock" (from History.com http://www.history.com/topics/st-patricks-day).
Early Irish immigrants to America introduced the tradition of corned beef and cabbage, this wonderful recipe substitutes bacon for the corned beef and includes another Irish staple, potatoes.

EGG PASTA WITH CABBAGE, POTATO AND BACON

6 ounces of bacon (I used Canadian bacon)
1 medium onion, diced
4 cups of cabbage, cored and sliced thin
1 teaspoon of sugar
olive oil, as needed
1 1/2 to 2 large potatoes, peeled and diced into 1/2 inch pieces
3/4 pound of egg tagliatelle
salt and black pepper to taste

Bring a large pot of salted water to a boil.
Set a large pan over medium-low heat. Add bacon and cook until fat is rendered and bacon is browned, about 10 minutes. Using a slotted spoon, transfer bacon to a plate.
Increase heat to medium and add onion. Stir to coat and cook until translucent, about 2 minutes. Stir in cabbage, sugar and a pinch of salt. Cook, over medium-high heat, until lightly caramelized, about 13 minutes.
As cabbage breaks down, it should be lightly coated in drippings. If its dry, add a swirl of oil.
Meanwhile, add potatoes to the boiling water. Boil until al dente, about 7 minutes. Remove potatoes with a slotted spoon from the pot. Add to cabbage mixture and season with salt and pepper. Saute until flavors meld, about 3 to 5 minutes.
Add pasta to boiling water. Cook until al dente. In a large bowl, toss pasta with potato-cabbage mixture and bacon. Season with salt and freshly cracked pepper. Enjoy!

Recipe adapted from The Wall Street Journal, February 2012
www.wallstreetjournal.com/