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
- 1/4 cup red curry paste
- 1 pound sirloin steak trimmed and cut against the grain into very thin strips
- 1/2 pound green beans trimmed and cut in half crosswise
- 2 ounces cups large diced pineapple 12- we just used a can drained of the juice
- 1 1/2 cups chicken stock
- 1 cup unsweetened coconut milk
- Cooked jasmine rice for serving (or regular white rice, or go crazy and make coconut rice!)
- 1/2 cup fresh basil leaves torn
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.
We finally perfected our homemade pizza recipe! J has recreated his favorite Imos pizza. While the pizza Margherita I so loved from Florence is completely out of reach, this version is close enough I don’t mind. Buon appetito!
pizza dough (store brand thick or thin is up to you)
whole milk mozzarella, shredded (put it in the freezer for a few minutes before shredding, it helps.)
Roma tomato, sliced (or cherry sliced up if you’re in a pinch like we were)
fresh basil, Chiffonade
Preheat oven according to package directions. For us, this was 400 degrees. Roll out the dough on a pizza stone. Place in oven for four to six minutes or until the dough starts to brown. remove from oven. Brush with olive oil. About a quarter cup should be plenty. Sprinkle evenly with the minced garlic. Put the sliced tomatoes on top of the olive oil. Then sprinkle with the mozzarella, covering the entire pizza evenly. Add the Chiffonade basil. Bake for the remaining time on the package. Keep an eye on it. When you think it’s done, give it two to three more minutes. This will ensure the dough is all the way cooked through.
pizza dough (store brand thin)
pizza sauce of your choice (we prefer Mid’s Pizza Sauce)
shredded provel cheese
small can of mushrooms, drained
Preheat oven according to package directions. For us, this was 400 degrees. Roll out the dough on a pizza stone. Place in oven for four to six minutes or until the dough starts to brown. While waiting, microwave the pepperoni. Blot with paper towels (this keeps it from making your pizza too greasy.) Remove from oven. Brush with pizza sauce. About a quarter to half cup should be plenty. Sprinkle evenly with the provel and mozzarella. Put the pepperoni and the mushrooms on top. Bake for the remaining time on the package. Keep an eye on it. When you think it’s done, give it two to three more minutes. This will ensure the dough is all the way cooked through.
This has totally replaced delivery in our house. In fact, it takes less time than waiting for one to arrive at our door!