Pineapple Teriyaki Turkey

This recipe is excellent for all of your leftover turkey, though any poultry will do.

Start rice in a pot on the back of the stove. In a fry pan, use whole butter or ghee to fry mustard seed, sesame seeds, cumin seeds, coriander seeds, and coconut powder. Once the butter just starts to brown, slide all of the seasonings into the rice pot, stir once, then cover.

In the same pan add the poultry that has been marinating in pineapple juice, soy sauce, brown sugar, malt vinegar, and flake salt. At this point you can also add your vegetables. I used baby carrots. Cook on medium low for 20 minutes, stirring frequently.




Add frozen peas to the rice, fluff with a fork, re-cover, letting sit for the last five minutes that the turkey is cooking..

In a large bowl, pour in the rice then add the glazed turkey. Dish and enjoy!

Lemon, Orange and Pineapple Sorbet

1 cup sugar
1 cup water
1 1/2 cups of orange and pineapple juice
1/3 cup lemon juice from 2 to 3 squeezed lemons
4 to 5 tsps grated lemon rind

In medium saucepan, combine sugar and water. Over medium heat bring to a boil. Boil for five minutes, continually stirring. Chill the syrup.

In a bowl using a mixer or in an ice cream maker, add the remaining ingredients to the sugar syrup. Mix ingredients for five minutes with a mixer or 15 minutes in the machine.

Then pour into a 1 quart storage container, cover and freeze for about 5 hours.

This is delicious with minced sweet strawberries as a topping.