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.
J fell in love with the granola at Turtle Bay when we visited Hawaii. A recent note from the general manager reminded me to try to get the recipe because while travelling to Honolulu every time J wants the granola sounds lovely, that is absolutely not going to happen. Luckily for me, Danna is super nice and got me in touch with Ceci in the Food and Beverage Department. Ceci sent the ingredients and from there I was able to cobble together the recipe below.
3 cup oats (we used Quaker)
1/2 cup slivered almonds
1/2 cup chopped walnuts
1/4 cup sesame seeds (we went with the ones from the bulk food section)
1/4 cup sunflower seeds
1/4 cup vegetable oil
1/4 cup honey
1/4 cup maple syrup
about 3 cups tropical fruit trail mix (We used HyVee brand with papaya, pineapple, coconut, raisins and bananas, but left out the bananas)
Preheat oven to 250 degrees F. In a large bowl, combine the oats and nuts. In a separate bowl, combine maple syrup, oil, and honey. Combine both mixtures and pour onto a sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color and keep the mixture from sticking to the bottom (you may want to consider spraying the pan with your favorite cooking spray, just in case).
Remove from oven and transfer into a large bowl. Add fruit and mix until evenly distributed.
Somehow I was more obsessed with the fresh fruit in Hawaii and missed this granola completely, but it is amazing. Good with milk as a cereal, good on yogurt, ice cream and just out of the container.
There is something so summery about pineapple and mango and this is the perfect dish for a hot summer evening. It’s wonderful topped grilled chicken or tilapia but just as fantastic on its own with some tortilla chips.
1 mango, diced
1/2 pineapple, diced
1 tomato, diced
dash habanero sauce (or two!)
10 large mint leaves, Chiffonade (about 2 tbs)
1 tablespoon lime juice
2 tsp brown sugar
Mix everything in a large bowl. Cover with plastic wrap and let sit in the refrigerator at least 30 minutes. Note: the longer you let it sit, the more the flavors will meld.
This was wonderful. Spicy and refreshing. I was sad when the last bit was gone.
With the recent spring heat wave, we’ve wanted to use the grill as much as possible. We made these shrimp, pineapple and pepper kabab that tasted just like summer!
1/4 cup soy sauce
1/4 cup balsamic, red wine or rice wine vinegar
About 1-2 tbs honey
3-4 cloves garlic, minced
16 large jumbo shrimp
2/3 of a pineapple, chunked (canned is fine too)
1-2 red peppers cut into about 1 inch pieces
skewers (we use Bamboo ones)
Marinate the shrimp in the soy, honey, vinegar, garlic mixture for at least an hour. Soak the skewers in water for about a half hour (to keep them from burning on the grill). Alternate red pepper, shrimp, pineapple on the skewer. Cook for about 8 minutes on the grill. Serve with brown rice or barley.
Because I wasn’t sure how they were going to turn out, I just used large shrimp. In the future, I will definitely use jumbo shrimp. I’ll also make the marinade a bit spicier by adding some chili flakes or Sriracha sauce.