Pineapple with Coconut Curls

All it takes is one pineapple and one coconut to make a healthy and impressive dessert. The fresh pineapple with coconut curls looks more impressive if it is served on the same day that the pineapple is sliced (this photo was taken on the 2nd day).

• Bake the coconut at 400 degrees for 20 minutes.

• Cut the pineapple in half, lengthwise. Cut each half into 4 wedges. Leaves should remain intact.
• Cut the core from the center of each wedge.
• Cut the pineapple from the skin, lengthwise, then crosswise. Leave the pieces on the wedge.
• Arrange the pineapple wedges on a serving platter.
  
  
• Crack open the coconut. Remove and reserve the coconut milk.
• Using a sharp vegetable peeler, make ribbons of coconut.
• Arrange the coconut ribbons on top of the pineapple wedges.
• Sprinkle each wedge with a tablespoon of the coconut milk.

Each pineapple used makes 4 servings.

Taken from The Martha Stewart Cookbook

Mushroom Barley Soup

I made this soup several times this winter and it is still a favorite. I substituted chicken broth for the turkey stock. Vegetable broth would also work.

Mushroom Barley Soup

1 1/2 teaspoons olive oil
1 1/2 cups chopped onion
1 cup thinly sliced carrot
1 (8-ounce) package presliced mushrooms
1/2 cup uncooked pearl barley
4 3/4 cups Rich Turkey Stock
1/3 cup finely chopped celery
1/2 teaspoon salt
1/4 teaspoon dried thyme

Heat the oil in a large saucepan over medium-high heat. Add onion, carrot, and mushrooms; sauté 7 minutes or until golden brown. Stir in barley, and sauté 2 minutes. Add stock, celery, and salt, and bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add thyme, and cook 5 minutes.

4 servings (serving size: 1 1/2 cups)

Nutritional Information
CALORIES 217(19% from fat); FAT 4.7g (sat 1g,mono 2.1g,poly 1g); PROTEIN 13.9g; CHOLESTEROL 20mg; CALCIUM 42mg; SODIUM 624mg; FIBER 6.8g; IRON 2mg; CARBOHYDRATE 31.1g

Cynthia De Persio, Cooking Light, NOVEMBER 2003