Asian Pineapple and Shrimp Salad


  • 1 cup of pineapple, cut in bite sized cubes
  • 1/4 pound of shrimp, cleaned and cooked
  • 1 small onion, thinly sliced
  • 2 teaspoons Gochujang (Korean red pepper paste), or to taste
  • 1-2 teaspoons grated ginger
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • 3 tablespoons orange juice
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons sesame oil
  • 4 tablespoons olive oil


  1. In a container with a lid, combine the pineapple, shrimp and onion.
  2. In another bowl, whisk together the remaining ingredients.
  3. Pour the dressing over the salad (you may have some leftover, refrigerator for a later application).
  4. Cover and shake.
  5. Chill for several hours.

Source:  My kitchen





  • 2 pounds apples (I use whatever kind I have on hand)
  • 1 1/3 cups apple juice (you can use water as well)
  • 1 tablespoon lemon juice
  • 2 tablespoons brown sugar
  • 1 teaspoon honey
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon (optional, to taste)
  • 1/2 teaspoon ground ginger (optional, to taste)


  1. Peel and core your apples then chop them into pieces.
  2. Combine the juice, vanilla, sugar, honey and spices in a bowl and mix until disolved (as best you can).
  3. Combine the apples and liquid mixture in a large pot.
  4. Cook over medium heat, stirring occasionally, for 25 minutes or until the apples get mushy and the liquid is reduced.
  5. Use a blender to puree the applesauce to the desired consistency being careful not to overfill the blender carafe. A stick blender would work well, too.

Source: My kitchen as inspired by my grandmother

Brine for Pork


  • 1 cup apple cider vinegar
  • 1 cup apple juice
  • 2 cups water
  • 1/4 salt
  • 1/3 cup brown sugar
  • 4 cloves garlic, chopped
  • 1 tablespoon pepper


  1. Combine all ingreients in a bowl and mix until everything disolves.
  2. Pour over your meat.
  3. Let marinate a few hours to overnight.
  4. Cook meat as desired.

Source: Our home kitchen

Apple Butter Pork Tenderloin


  • 2 (1 ½ pound) pork tenderloins
  • seasoning salt to taste
  • 2 cups apple juice
  • ½ cup apple butter
  • ¼ cup brown sugar
  • 2 tbsp to 1/4 cup water
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves


  1. Preheat the oven to 350 degrees.
  2. Season the pork tenderloins with seasoning salt, a sprinkle of brown sugar and cinnamon.
  3. Heat 2 tbsp of oil in a large frying pan.
  4. Sear the tenderloins until browned on each side.
  5. Remove from pan and place in a baking dish.
  6. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.
  7. Bake for 20 minutes in the preheated oven.
  8. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves.
  9. Start with 2 tbsp water, and add more to thin out the sauce as desired.
  10. After 20 minutes, remove pork loins from the oven, and spread the apple butter mixture over them.
  11. Cover, and return to the oven for 40 more minutes.




  • 1 pound dried chickpeas
  • 1 1/2 teaspoons baking soda, divided
  • 1/2 cup tahini
  • 1/3 cup lemon juice from about 3 lemons
  • 1/3 cup extra-virgin olive oil
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • Kosher salt, to taste


  1. Place chickpeas in a large bowl and cover with twice the volume of cold water. Stir in 1 teaspoon of baking soda and let sit for 12 hours.

  2. Drain chickpeas and transfer to a large saucepan or dutch oven and cover with twice the volume of water. Stir in remaining 1/2 teaspoon of baking soda and bring to a boil over medium heat. Reduce heat to low, cover, and simmer until chickpeas are tender throughout, about 1 hour. Drain chickpeas, reserving 1/2 cup of cooking liquid.

  3. Peel chickpeas, discarding skins. Transfer chickpeas to the workbowl of a food processor fitted with a steel blade. Pulse until chickpeas are finely chopped, stopping to scrape down sides of bowl as necessary.

  4. Add tahini, lemon juice, olive oil, and garlic; puree until smooth, stopping to scrape down sides of bowl as necessary. Thin with reserved cooking liquid to desired consistency. Season with salt to taste. Transfer to an airtight container and store in refrigerator for up to a week.