Kitchen whatchamacallits and thingamajigs
We all have a drawer in the kitchen that contains a myriad of kitchen and cooking tools and gadgets that rarely, if ever, get used. There are likely a few mystery items in there too, a collection of things that you simply can’t recall what they are for, or where they came from. We keep these thingamajigs because we just might use them someday. But really, why hang on to that olive picker or pickle plucker when an everyday fork works much better? When was the last time that you used that plastic avocado slicer instead of a good knife? And what about the As Seen On TVChop-o-Matic that you had to have? Likely it occupies an entire cupboard shelf along with an abandoned salad spinner and some oversized silicone oven mitts. And how many wine bottle stoppers does one really need anyway?
I suggest that maybe it’s time to get rid of that cumbersome antique metal potato ricer and rid yourselves of superfluous whatchamacallits. After all, it is spring, and spring calls for a good spring cleaning, kitchen drawers and cupboards included.
It is time to survey our collective hoards of spices and sauces too. Admit it, that big bag of chili powder you bought in bulk 5 years ago has served you well so far, but it is time to move on to fresher things. Same can be said for that ten-year-old hot sauce. Is it improving like a fine wine, maybe? Time to take stock and restock for spring, I say, but if you just can’t bring yourself to abandon some gadgets or ancient spices, it is ok. There is always next year, and you are not alone. Likely, my rarely used garlic press, and melon baller will live to see another day as will my strawberry huller and cherry pitter. Having nearly cut off a tip of my finger last fall, our mandolin slicer is forever banished to the cupboard netherworld.
Fresh pineapples have been relatively cheap and in good supply all winter. However, as you may know, there is an art to cutting them right and it can be daunting and time consuming to do so. So, I just ordered another gadget, and you guessed it, it’s a pineapple cutter-corer slicer. I’ll let you know how it turns out; reviews are good. In the meantime, enjoy this recipe for pineapple chicken, a stir fry of chicken, vegetables, and pineapple in a sweet and savoury sauce served over rice. I just made it last week and it is delicious!
Pineapple Chicken
Instructions
1. Heat the oil in a wok or a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
2. Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
3. Add the onion, red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
4. In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
5. Add the sauce mixture to the pan and bring to a simmer.
6. Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
7. Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
8. Sprinkle with sesame seeds and green onions.
9. Serve over steamed rice.