Thai Chicken & Pineapple Purple Fried Rice

Thai Chicken & Pineapple Purple Fried rice by


What in the world…purple rice?  PINEAPPLE purple fried rice. Are my recipes getting too weird for you guys? I hope not, because this is seriously one of my favorite dishes I’ve ever cooked. SO ADDICTING. Thai fried rice is really different from traditional soy sauce seasoned fried rice and it’s a refreshing switch up. You don’t need to use purple rice, but if you can find it in your store then definitely DO.

I loaded this dish with veggies, chicken, and good stuff. Think carrots, scallions, edamame, bean sprouts, peanuts, basil, jalapeño, and pineapple. Then, to top it off, you use coconut milk and fish sauce for even more flavor. Oh…and purple rice. Make this dish now! I beg you.

How was your weekend? I spent mine with family (Mom and sister are in town) out and about around South Beach drinking mojitos and eating lots of great food. Hope you had a fabulous weekend as well.


Thai Chicken & Pineapple Purple Fried Rice

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 5-6


  1. 3 tablespoons vegetable oil
  2. 1/2 cup slice scallions, greens included
  3. 2 carrots (or a cup of baby carrots), diced small
  4. 2 cups bean sprouts
  5. 3/4 cup frozen edamame beans
  6. 12 ounces boneless skinless chicken breast, diced small
  7. 1 1/2 cups pineapple, diced small
  8. 1 tablespoon, minced garlic
  9. 3-4 cups cooked rice (I used Thai Purple Sticky Rice), cooked ahead of time and chill if time allows
  10. 2 eggs
  11. 1/2 cup coconut milk, add more to taste
  12. 2 tablespoons nam pla (fish sauce), add more to taste
  13. salt, black pepper, and garlic powder, to taste
  14. 1/4 cup chopped peanuts
  15. 1/2 cup fresh basil, thai if you can find it
  16. 1 or more small fresh hot green chiles, I used 1 jalapeno, seeded and diced tiny
  17. lime wedges


Put 1 tablespoon of the oil in a large skillet over high heat. When it’s hot, add the scallions, carrot, edamame, and bean sprouts and cook, stirring occasionally, until they soften and begin to brown, 3 to 5 minutes. Lower the heat if the mixture starts to burn. Transfer the vegetables to a bowl with a slotted spoon.

Add another tablespoon of the oil to the pan, followed by the chicken pieces. Season with a few pinches of salt, pepper, and garlic powder. Cook, stirring occasionally, over high heat until the chicken is no longer pink, 3 to 5 minutes. Add the pineapple and cook for another 3-4 minutes. Combine the chicken vegetables and remove from the heat.

In a separate (Large pan) put the remaining 1 tablespoon oil in the skillet on high heat, followed by the garlic. About 15 seconds later, begin to add the rice, a bit at a time, breaking up any clumps with your fingers and stirring it into the oil. When all the rice is added, make a well in its center and break the eggs into it; scramble it a bit, then incorporate it into the rice.

Return the chicken and vegetables to the rice pan and stir to integrate. Add the coconut milk and cook, stirring, until most of the liquid has boiled off, just a minute or so. Add the fish sauce, then taste and season with salt and pepper. Turn off the heat and stir in the peanuts, basil, and chiles/jalapeno. Serve with the lime wedges.


adapted from The Food Matters Cookbook by Mark Bittman using the recipe "Spicy Fried Rice with Bean Sprouts, Chicken, and Peanuts" page 322

Head over to the Food Matters Project blog to see what recipes the other members cooked up, inspired by Mark Bittman’s Spicy Fried Rice recipe from the Food Matters Cookbook. It was my week hosting so I picked this recipe, so happy it was a winner! Can’t wait to make it again. (The leftover went fast)

Thai Chicken & Pineapple Purple Fried Rice by KeelyMarie at

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Japanese-Spiced Roasted Beets + Parsnips

Japanese Spice Roasted Beets + Parsnips by Keely Marie


This is officially the first time I’ve cooked beets at home and I am slowly beginning to enjoy them. {Wasn’t a fan previously} Amber Antonelli’s Beet Hummus recipe turned me onto them half of the way. These beets took me 3/4 the way there. Thanks for the recipe choice this week Sandra.

I need one final WINNER of a beet recipe and I just might say I like beets. MIGHT.

Also, totally random… I believe I now know where the saying “Beet Red” came from after cooking this recipe. WHAT did you say? You mean it’s not “BEAT red,” like you beat someone up!? Please tell me this makes sense to you. I actually had that silly aha moment alone with my glass of wine in the kitchen, hands bright red from peeling the beets.


This recipe is sweet with the honey walnuts and a “spicy” from the black pepper and chili powder, my favorite flavor combo. I only used half of the spice mix the recipe called for, seemed overkill to use more as it is pretty strong.

What is your favorite beet recipe? Do you have THE ONE to make me a full beet lover?  I want to know!


Japanese-Spiced Roasted Beets + Parsnips

Prep Time: 5 minutes

Cook Time: 1 hour

Serving Size: 4

adapted from the food Matters Project Cookbook by Mark Bittman


  1. 1 tablespoon vegetable oil, plus more for greasing the pan
  2. 1 1lb beets (about 2 large), peeled and cut into wedges
  3. 3-4 parsnips, peeled and chopped into wedges
  4. 1 teaspoon garlic powder
  5. 1 tablespoon sesame oil
  6. 1 tablespoon black peppercorns
  7. 2 teaspoons white sesame seeds
  8. 1 tablespoon grated orange zest
  9. 1 tablespoon chili powder
  10. 1/2 teaspoon poppy seeds
  11. Salt
  12. 1/2 cup sliced scallions
  13. 1/2 cup chopped walnuts
  14. 2 tablespoons honey


Heat the oven to 400°F. Grease a large roasting pan with oil. Place the beets in the pan, drizzle with the 1 tablespoon vegetable oil and the sesame oil, and toss to coat. Sprinkle with garlic powder and a pinch of salt.

Roast, undisturbed, for 20 minutes. Check on them and add oil if they are sticking to the pan. Continue roasting, turning every 10 minutes or so, until crisp on the outside and just tender inside, another 20 to 30 minutes.

While the beets are roasting, mix 1/3 cup chopped walnuts with 2 tablespoons honey in a medium bowl. Set aside.

Meanwhile, put the peppercorns and white sesame seeds in a spice or coffee grinder grind to a coarse powder. Transfer to a small bowl and stir in the orange zest, chili powder, and poppy seeds. When the beets are cooked toss them with the half of the spice mixture, a pinch of salt, and the scallions. Then toss in the honeyed walnuts. Return to the oven for a minute or 2 to toast the spices and walnuts. Taste and adjust the seasoning. Keep the leftover seasoning in the fridge and use for meat or other veggies within a day or 2. Serve hot or at room temperature.

And check out all the creative beet recipes from the Food Matter Project members here.



Served with pan seared pork chops using the same spice mix, minus the orange zest



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Mediterranean Cobb & Champagne Caper Vinaigrette



As you all may have noticed I have been a little MIA in the MIA. I traveled for work and vacation most of March and have had a few side projects taking up my normal blogging time. Starting this blog 2 years ago opened my eyes to the world of WordPress, Illustrator, Thesis, and all  that comes with blogging. I fell in love with it all and have been spending most of my week nights reading and trying and playing with everything.

So when my very best girlfriend started a jewelry line end of last year, I dove in to create the website and online shop for her. It’s been a really fun (and challenging!) project and I can’t wait to show you the finished product and her elegant jewelry. {We are getting close!}

And I promise to be in this space more often now, I miss it!

As for this Mediterranean Cobb, it was enjoyed with great girlfriends from my college sorority days (Deeeeee Gee!) and it was just as unique as I thought it would be after reading the recipe in The Food Matters Cookbook. Thanks for a great pick Sara!

I served this salad with Seared Scallops with Lemon and White Orzo. Delish! I’ll post that recipe next week.

Mediterranean Cobb Salad & Champagne Caper Vinaigrette

Prep Time: 20 minutes

Serving Size: 4


  1. 1/3 cup high quality Olive Oil
  2. 2 tablespoons white wine vinegar, I used a Champagne Vinegar
  3. 1 ½ Tablespoons capers, with some of their brine
  4. 2 Tablespoons chopped fresh parsley
  5. Fresh cracked black pepper
  6. 8 cups lettuce, I used half Romaine half and baby spinach
  7. 1 cup canned chickpeas, drained
  8. ½ cup chopped sun dried tomatoes
  9. 1 small jar (about ¼ cup chopped) artichoke hearts
  10. 1 small or half large red onion, sliced thinly
  11. 1 cup hard boiled eggs, chopped (with or without yolks, your preference)
  12. 1/3 cup feta cheese, crumbled


In a blender, combine the oil, capers, vinegar, parsley, and black pepper. No salt is needed because of the saltiness and flavor of the capers.

Turn the blender on low for 30 seconds to create a creamy emulsion. Taste and add more pepper or vinegar if needed.

In a large bowl mix together the two types of greens. Top with the chickpeas, sun dried tomatoes, artichoke hearts, onion, egg, and feta. For a traditional cobb serve with each ingredient in a large bunch on top of the lettuce. I chose to sprinkle it all over in layers.

Once you are ready to serve pour the dressing over the salad and toss, then serve. If you have any leftover ingredients you could serve those as add-on toppings on the side.


Adapted from the food Matters Cookbook by Mark Bittman, pg 149


Head here to see the Cobbs the other FMP members dreamed up this week.


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Homemade Naan

Homemade Naan

There are a few types of dough making that I don’t consider “baking”, they are just so simple and 100% precise ratios don’t matter as much. Pizza dough, steamed buns, and now…naan. I promise, any one of you can make naan at home and they are cheaper than store-bought.

You really can’t even begin to compare store-bought naan with homemade. The flavor is so much more intense eating them straight off the skillet. I suggest cooking these addicting flat breads with this Tandoori chicken or Murgh Makhani (Butter Chicken) and this Chana Masala (chickpea dish). A gourmet Indian feast that will wildly impress your guests or make you really happy you skipped out on that dry, cold delivery.


Happy Halloween everyone!

We celebrated Saturday night in Miami at a Veuve Clicquot party at the Four Seasons.

Lots of champagne = great night.

Homemade Naan

Prep Time: 3 hours

Cook Time: 20 minutes

recipe adapted from


  1. 1 envelope or 2 1/2 tsps dry active yeast
  2. 2 tbsp sugar
  3. 4 1/2 to 5 cups all-purpose flour, more for dusting and rolling
  4. 2 tsps salt
  5. 1 tsp baking powder
  6. 2 cloves garlic, minced
  7. 3 tbsp milk
  8. 2 tbsp plain Greek yogurt
  9. 1 large egg, lightly beaten
  10. 2 tbsp vegetable oil, more for the bowl
  11. 3 tbsps ghee (Indian-style clarified butter) or melted unsalted butter


In a small bowl combine sugar, yeast, and 1/4 cup warm water and let sit 5 minutes or until it becomes foamy. In a stand mixer combine the flour, salt, and baking powder with the dough hook and blend. You could also use a food processor with the dough blade.

Pour the yeast mixture, garlic, milk, yogurt, egg, 2 tablepoons of vegetable oil, and 3/4 cup warm water into the bowl and knead until the dough forms a ball that is smooth and elastic. About 5-8 minutes in a stand mixer, less by processor, and more by hand. The dough should be soft without being sticky. If it’s sticky, add more flour.

Put the dough in a lightly-oiled large bowl. Turn the dough around to coat oil on all sides and then cover the bowl with plastic wrap and let it sit in a warm, draft-free place for 60 to 90 minutes. In my house the oven is the only place for this with a towel over it. Punch down the dough and cut it into 8-10 pieces. Roll the pieces into balls and set on a floured baking sheet. Cover with damp kitchen towl and let rise again, until doubled in size (about 40 to 60 minutes).

Melt a little butter on a hot skillet. You are going to use the 3 tablespoons to cook all 8-10 pieces of naan. Just cut a little piece off and throw it in the pan in between cooking each piece of naan. With your hands, flatten each piece of naan into a flat oval like shape. (I flattened one piece each time another piece was cooking)

Brush the naan with water and place it water-side down in the skillet. Cook for about a minute. Large bubbles should begin to pop up on the surface. Brush the top of the naan with water and flip it over for another minute or so. Place in a basket covered with a napkin or towel to keep warm. Optional: brush with more butter or ghee and/or garlic. I did not as they were already covered in butter from the pan. Repeat until you have 8-10 naan adding more butter to the pan as needed between cooking.


Just like pancakes, it can be hard to tell if the temperature of the pan is right. Test it out with your first piece, the naan should be covered in dark brown spots but not quite burn. Adjust the temperature of the skillet/pan as needed.

You can freeze or refrigerate the dough balls for future use as well. Just make sure they come to room temperature again before cooking.




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Chorizo Stuffing Smothered Cauliflower


Chorizo Stuffing SMOTHERED Cauliflower, whaaaaa?! I was not expecting anything mind-blowing from this dish, but wow. It was killer and is definitely a meal in itself.

This dish is based on Mark Bittman’s Whole Cauliflower with Sausage recipe (pg 481 The Food Matters Cookbook), chosen by this week’s Food Members Project member Gracie. I went with Chorizo for the sausage since it’s so accessible here in Miami.

Adding breadcrumbs to the sausage and onion mixture creates a stuffing or hash-like flavor and texture. We saved the leftovers and ate them with scrambled eggs in the morning. Perfecto! Recipe follows.

Continue reading “Chorizo Stuffing Smothered Cauliflower”