We weren’t sure if canned pineapple might have a different pH level because of processing so we did some research.
You’d think that pineapple would have the same pH no matter what but on a scale of 0-14 (0 is the most acid, 7′s neutral, and 14 is the most alkaline), we found out that pineapple juice has a pH of 3.5, fresh pineapple ranges from 3.5-5.2, and canned pineapple is 3.5 as well. We just never knew that information before but we’re glad we know it now !
Good to know if the level of acidity is important for your recipe.
2 to 3 tablespoons cider vinegar (we used 3 tablespoons)
1/3 cup EVOO (extra-virgin olive oil)
Pepper (we used freshly ground black pepper)
6 radishes, quartered (we had to halve a few quarters that seemed too big for us to eat in one bite)
½ medium red onion, chopped
3 to 4 ribs celery, chopped
1 cup chopped watercress or flat-leaf parsley (we used flat-leaf parsley)
Quarter the potatoes, immediately putting them in a pot with enough water to cover them all afterwards. Turn the heat up high enough for a boil to occur and salt the water once it’s boiling. Let the potatoes cook for 12 to 15 minutes or until the potatoes feel tender. Drain the potatoes and spread them out on a baking sheet (we chose to line our baking sheet with aluminum foil before spreading the potatoes out on it). Leave the potatoes on the sheet for at least 5 minutes so they can cool down and dry off.
In a large mixing bowl, whisk together the honey, mustard, and vinegar first. Now whisk in the EVOO until it’s fully mixed into the dressing. Season with your own desired amount of salt and pepper. Finally add in all the other ingredients, tossing the ingredients around so everything’s fully coated in the dressing and the ingredients are equally distributed. Try a little bit and see if it needs any more salt and pepper and if it doesn’t, serve immediately.
This was a really tasty potato salad that has nice contrasting textures and was slightly addictive to us because of the flavor.
¼ teaspoon ground black pepper (we used freshly ground black pepper)
Take a large mixing bowl out and add to it the first 4 ingredients, tossing them together so all the ingredients are evenly distributed.
Take a small mixing bowl out and mix together in it the remaining ingredients to create the dressing. Pour the dressing over the cabbage mixture in the large bowl, stirring everything together so that all the components are equally coated in the dressing. Place the slaw in the refrigerator until you’re ready to eat it.
Take a 3 ½ to 4-quart slow cooker out and spray the inside of it with cooking spray. Take a 12-inch nonstick skillet out and set the heat to medium-high. Add the beef and onion to the skillet, breaking the meat up and stirring occasionally for 8 to 10 minutes or until the beef’s fully cooked. Drain any grease from the skillet and afterwards, add the beef and onion to the slow cooker. Excluding the buns, add the remaining sloppy joe ingredients to the slow cooker, stirring to combine everything together.
Put a lid on the slow cooker and set the heat to LOW. Let the sloppy joe mixture cook for 3 to 4 hours.
Take a small mixing bowl out and mix all the blue cheese sauce ingredients together in it.
When preparing your sandwich, the recipe recommends using 1/3 cup of the sloppy joe mixture per sandwich**, topping it with 1 tablespoon of the blue cheese sauce**.
* Trust us, you won’t even realize it’s reduced-fat, it’s that tasty !
** We know what the recipe recommends for sloppy joe mixture and blue cheese per sandwich but that amount of sloppy joe did not get us to 18 so just put on your desired amount of sloppy joe. The blue cheese sauce tastes too good to only use 1 tablespoon so we applied more and advise doubling the sauce recipe.