Beef and Pineapple Red Curry

Posted on by aurorameyer

Beef and Pineapple Red Curry

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

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Servings 2 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

My opinion:
Like I said above, I wish there had been more of this dish. It was just enough to serve four adults.

Perfected Pizza Margherita and Homemade Imos

Posted on by aurorameyer


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!

Margherita Ingredients:
pizza dough (store brand thick or thin is up to you)
Olive oil
garlic, minced
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

Margherita Directions:
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.


Imos Ingredients:
pizza dough (store brand thin)
pizza sauce of your choice (we prefer Mid’s Pizza Sauce)
shredded provel cheese
mozzarella
pepperoni
small can of mushrooms, drained

Imos Directions
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.

My opinion:
This has totally replaced delivery in our house. In fact, it takes less time than waiting for one to arrive at our door!

Baked Tomato Pasta with Spinach

Posted on by aurorameyer


Baked Tomato Pasta with Spinach by Aurora Meyer on aurorameyer.com

Baked Tomato Pasta with Spinach

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Ingredients
  

  • ngredients:
  • 2 cup whole-wheat penne
  • 1 tablespoon and 1 teaspoon olive oil divided
  • 1 clove garlic minced
  • 4 cup baby spinach chopped
  • 3 cup diced tomato divided
  • 1 tbs dried oregano or any herb
  • Pinch of salt
  • 3/4 cup shredded low- fat cheddar cheese divided

Instructions
 

  • Directions: Preheat oven to 350 F. Cook pasta according to package directions until al dente. Heat 1 tablespoon of the oil in a skillet over medium. Add garlic and stir until fragrant. Add spinach and 2 cups of tomato; cook for 4 minutes, until spinach wilts. In a medium bowl, combine the remaining 1 cup of tomato, herbs, and salt. Transfer the cooked tomato mixture to the bowl and stir well. Add pasta to tomato mixture and combine thoroughly. Stir in 1∕2 the cup of the cheese. Grease the bottom of the baking dish with the remaining 1 teaspoon oil. Pour tomato pasta mixture into the dish. Bake uncovered for 15 minutes, then remove from oven and sprinkle with remaining 1∕4 cup cheese. Bake until cheese melts, about 4 more minutes. Let stand for 5 minutes before serving.

Notes

My opinion:
I liked the spinach chopped up to give for more even cooking. Do not overcook the spinach. When it starts to wilt, kill the heat. It will keep cooking. Instead of adding everything to a second bowl, I just used the dish I put in the oven to combine everything. Instead of oregano, I used Italian seasoning and fresh basil. Don’t skimp on these, the flavor is so much better with them.
Tried this recipe?Let us know how it was!