I was skeptical of this Martha Stewart dish and unsure of how the pineapple, beef and green beans would play together, but I shouldn’t have been. It was amazing! In fact, like so many of our dishes, I was sad there wasn’t any leftovers! Plus, as an extra bonus, it fit the no six diet restrictions!
Beef and Pineapple Red Curry
In a large skillet heat oil over medium-high.
Add curry paste and cook, stirring, until fragrant about 30 seconds.
Add steak and cook, stirring, until browned, 2 minutes.
Add green beans and pineapple and cook, stirring, until pineapple starts to release juices, about 1 minute.
Add stock and coconut milk and bring to a boil.
Reduce heat and cook at a rapid simmer until green beans are crisp-tender, about 8 minutes.
Serve over rice, topped with basil.
Like I said above, I wish there had been more of this dish. It was just enough to serve four adults.
Now that we’re getting more comfortable with the No Six Diet restrictions, we are also getting a little more adventurous with adapting recipes. J bought some leeks for another recipe we scrapped and we weren’t entirely sure what to do with them. Luckily, my mom was visiting and suggested a chicken and leeks dish that she’s made several times. It turned out perfectly!
Pan-Roasted Chicken With Leeks
Preheat the oven to 425 degrees.
Put the bacon in a large heavy-bottomed ovenproof skillet (we used out cast iron dutch oven) and cook over medium-high heat until some of the fat renders about 5 minutes.
Push the bacon to the side of the pan.
Season the chicken with salt and pepper, then add it to the pan and cook, turning once, until it starts to brown, about 5 minutes.
Remove the chicken from the pan.
Stir in the garlic and leeks, then arrange the chicken on top of the bacon-leek mixture.
Whisk in the cornstarch in the chicken stock.
Add the stock and wine to the pot.
Set the timer for about 20 to 25 minutes.
Check the chicken and if the broth has mostly evaporated, add more stock to keep everything moist.
Cook for another 15 to 20 minutes until the chicken is cooked through.
I couldn’t get enough of this dish! I wished there was more!
p.s. Summer 2016 update: Our toddler likes this dish! If we’re making it to eat with her, we use a little more chicken broth and a little less wine.
Sometimes it’s a challenge to find foods that fit the No Six diet (no: dairy, wheat, eggs, fish, soy or peanuts) I’m on for Baby A. Luckily, I have a forever patient husband who is willing to search things out. He found this wonderful French Lentil Soup recipe, originally from Bon Appetit and with a few tweaks, it was wonderful.
French Lentil Soup
Heat bacon in heavy large saucepan over medium-high heat.
Leave the bacon grease in the pan and add the olive oil.
Add onions, celery, carrots, and garlic.
Sauté until vegetables begin to brown, about 15 minutes.
Add 4 cups stock, lentils and tomatoes with juice and bring to boil.
Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Using a stick blender, puree the soup until smooth.
Season with salt, pepper and the Balsamic vinegar.
Like any good soup, this isn’t much to look at, but it is delicious. It is hearty and filling and all around wonderful. I can’t wait to be able to eat warm pita with it!