Pineapple Fried Rice

2 tablespoons coconut oil or quality vegetable oil, divided
2 eggs, beaten with a dash of salt
1½ cups chopped fresh pineapple
1 large red bell pepper, diced (about ¾ cup diced)
½ bunch green onions, green and white parts, thinly sliced (about ½ cup)
2 cloves garlic, pressed or minced
½ cup chopped raw, unsalted cashews
2 cups cooked and chilled brown rice, preferably long-grain brown jasmine rice
1 tablespoon reduced-sodium tamari or soy sauce
1 to 2 teaspoons chili garlic sauce or sriracha
1 small lime, halved
Season with salt, to taste
Handful fresh cilantro leaves, chopped, for garnish

Heat a non-stick frying pan over medium-high heat and place an empty serving bowl nearby. Add 1 teaspoon oil. Pour in the eggs and cook, stirring occasionally, until the eggs are scrambled and lightly set. Transfer the eggs to the empty bowl. Wipe out the pan if necessary with a paper towel (be careful, it's hot!).

Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the liquid has evaporated and the pineapple is caramelized on the edges, about 3 to 5 minutes. Then add the green onion and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.

Add the remaining two teaspoons of oil to the pan. Pour in the cashew and cook, stirring constantly, until the cashews smell fragrant, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.

Pour the contents of the bowl back into the pan and stir to combine. Once the contents are warmed through, remove the pan from heat. Add 1 tablespoon tamari (or soy sauce) and chili garlic sauce or sriracha, to taste. Squeeze the juice of ½ of a lime over the dish and stir to combine. Season to taste with salt. Garnish with a sprinkling of torn cilantro leaves, with jars of chili garlic sauce or sriracha on the side.

(Source: http://cookieandkate.com/2015/thai-pineapple-fried-rice-recipe/)

Granola

3 cups old-fashioned oats
1 cup coarsely chopped pecans
1/2 cup unsweetened shredded coconut*
3 tablespoons (packed) brown sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon (generous) salt
1/3 cup honey
2 tablespoons vegetable oil
2 Tbls maple syrup
1 cup assorted dried fruit

Preheat oven to 300°F. Line rimmed baking sheet with parchment. Mix first 7 ingredients in large bowl. Stir honey, oil, and maple syrup in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on rack. Stir granola; cool. Mix in fruit. Store in airtight container for up to a week.

(Source: http://www.epicurious.com/recipes/food/views/everyday-granola-359317)

Soft Batch Cream Cheese Chocolate Cookies

1/2 cup unsalted butter, room temperature
1/4 cup (2 oz.) cream cheese, room temperature
3/4 cup light brown sugar, packed
1/4 cup confectioners sugar
1 large egg, room temperature
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/4 teaspoon sea salt
1 cup milk chocolate chips
1 cup white chocolate chips

Preheat oven to 350 degrees F.

In the bowl of a stand mixer with paddle attachment (you can also use a hand-held mixer) add butter, cream cheese, brown sugar and confectioners sugar. Beat on low of 30 seconds then on high for 2-3 minutes. Scrape down sides of bowl occasionally.

With mixer on lowest speed, add in egg and vanilla and blend for about 1 minute. With mixer off, add in flour, corn starch, baking soda, and salt. Turn mixer on low and mix for about 1 minute, or until ingredients are fully incorporated. Add in semi-sweet chocolate chunks and white chocolate morsels and mix until combined.

Remove bowl from mixer. Using a cookie scoop, scoop batter out onto cookie sheet. Using your hand or the bottom of a kitchen glass, press the cookie dough down so that it not rounded on top.

Bake for 8 minutes. Cookies are better when slightly underdone and just barely brown on the edges. Keep a close eye that they do not get golden or dark brown. Allow cookies to cool for 5-10 minutes before moving to cooling rack.

(Source: (adapted slightly) http://iambaker.net/soft-batch-cream-cheese-chocolate-chocolate-cookies/)

Amish Style Bake Oatmeal

2 cups old-fashioned rolled oats (not instant)
3/4 cup light brown sugar
1 cup walnuts or pecans, divided
1/2 cup raisins
1 teaspoon baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
2 large eggs
2 cups milk
1 teaspoon vanilla extract
4 tablespoons unsalted butter, melted, plus more for greasing the dish
2 tart yet sweet baking apples, peeled and cut into 1/2-inch chunks (about 2 cups)

Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.

In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.

In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.

Add the milk mixture to the oat mixture, along with the melted butter.

Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.

(Source: http://www.onceuponachef.com/2014/03/amish-style-baked-oatmeal-with-apples-raisins-walnuts.html)