Now that I’m pregnant I’ve been having these ridiculous cravings for the most random things. On my list this week was a Thai inspired chicken pineapple stir-fry. I wanted something tasty but not too heavy or greasy. It came out just right!
1 lb chicken breast, cut into 1 inch cubes
1 tbsp fish sauce (found in the Asian section of the ethnic food isle)
2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp lime juice
1-2 tsp minced garlic or garlic powder will due, eye about this amount
1 tbsp red pepper flakes
1 red pepper cubed
1 green pepper cubed
1 orange pepper cubed
1/2 cup of pineapple chunks (if buying canned, get it in juice not syrup)
1/2 cup of sweet chili sauce (found in the Asian section of the ethnic food isle)
Small amount of oil for the pan (I used olive oil, whatever works enough to coat the pan lightly!)
Jasmine Rice – cooked per package instructions
In a medium sized bowl, add the fish sauce and cornstarch to the cubed chicken and toss it evenly to coat. Set aside.
On medium high heat in a deep non-stick pan, heat the oil. Add the garlic and red pepper flakes and stir for a few seconds. Add the cubed peppers and pineapple chunks and cook for 5 minutes, until everything is soft and fragrant. Lower the heat to medium-low and add the chili sauce and mix until warmed throughout, for about another 3-5 minutes. Move the mixture to a bowl and set aside.
Increase the heat of the pan to medium and add another coat of oil to the pan if needed. Cook the chicken until lightly cooked on each side. Add soy sauce and lime juice, stir, and chicken through. Add the pepper mixture back to the pan and stir fry until well blended.
Complete this dish by serving with jasmine rice. So good! Enjoy…
adapted by how sweet it is
We have 3 months to go until our wedding and I’m looking to cook healthier, have more meal prep on the weekends, and shed the final lbs before the big day! I wanted something gluten free and still filling and satisfying. Try it for yourself! It came out delicious!
1 cup of whole grain/gluten free jasmine rice
1 cup of light canned coconut milk
1/2 cup fresh pineapple juice
1/2 cup water
5 tablespoons coconut oil
1 red bell pepper, chopped
1/2 sweet onion, chopped
4 garlic cloves, minced
1/2 teaspoon freshly grated ginger
2 cups cubed pineapple
2 large eggs, slightly beaten
3/4 cup of green peas
1 1/2-2 tablespoons low-sodium soy sauce
4 green onions, sliced
1/2 cup cashews, some chopped if desired
In a medium size pan, add rice, coconut milk, juice and water, stirring to combine. Bring it a boil, then cover the plan and reduce it to a simmer, and cook until the rice has absorbed all of the liquid – about 20-30 minutes (depending on your rice, following the package).
In a large skillet melt 1 tablespoon of coconut oil over medium high heat. Add in the onions and peppers with a pinch of salt, stir and cook for about 2-3 minutes or until slightly soft. Add in the garlic and ginger, stirring for a minute. Remove everything with a large spoon and set aside in a bowl. Keeping the skillet hot, add another tablespoon of coconut oil and add the pineapple. Stir and cook until golden – about 5-6 minutes. Add to the bowl of veggies. Cook peas per package instructions as well.
Add 1/2 tablespoons of coconut oil to the skillet and add eggs, quickly stirring the entire time they cook, which will take about a minute. Break them apart as much as you’d like. Add eggs to a separate bowl and set aside.
Keep the heat high under the skillet and add 2 1/2 tablespoons of coconut oil. Add in the cooled rice, tossing to coat, then let sit for 1-2 minutes to crisp up and get golden. Stir, breaking apart any pieces, and repeat for another 1-2 minutes. Repeat another 1-2 times until the rice is crispy and golden.
Reduce the heat to low and stir in soy sauce – if you are not using a low-sodium version, add a bit less and taste before adding more. Add the veggies and pineapple, then stir in the green onions and cashews. Taste and season if you need – this can be eaten alone or can serve as a great base for chicken, shrimp, pork or anything!
SO good!!! and HEALTHY! Enjoy!
Mom – I know you’re reading this!! You always used to make this cake because its simple and easy and I loved it every time. Brings back so many memories every time I take a bite. Love you!
16 oz sour cream
1 stick of unsalted butter (melted)
1 cup of sugar
1/2 tsp baking soda
1 dash lemon juice
1.5 cups of flour
1 jar of cherry pie filling (or fruit of your choice)
Preheat the oven to 350 degrees. Combine melted butter, sour cream, eggs, and sugar in a bowl and stir until combined. Put in 1/2 tsp of baking soda and splash a dash of lemon juice over it to activate it. Stir mixture again. Finally, slowly add flour, 1/2 cup at a time until combined. The consistency should be like pancake batter, not too watery but not too thick. Add the jar of cherry pie filling slowly, trying to divide evenly throughout. It will go right on top – the cake will bake between the fruit.
So delicious!! Enjoy :) this is one of my favorites!
My grandma has been working with a lady named Natasha for about 20 years. They are like best friends at this point and partners in crime. Each summer, my parents have my grandma and her friend Natasha stay with us twice a week because they work in NJ during the summer months to cater to their clients going down the shore to their vacation homes. They curse in Russian, come with funny jokes and stories, and love to gossip. Natasha started bringing this amazing apricot crumble cake (tort) and every time she brings it I can’t stop eating it. This is one of her home-made recipes. I finally got the brains to ask her for it, and I thought I could never replicate and even though I only tried once, It was still almost the same and super tasty. Not to mention it took me like 15 minutes to make, and 30 minutes to bake! For under an hour, I’ll take it!
Natasha’s Crumble Cake (Apricot Tort/Pirog)
1 stick of unsalted butter, melted and slightly cooled
1 cup of sugar
1 tbsp vanilla extract
2 tbsp sour cream or farmer cheese
1/2 tsp baking soda
2.5 cups flour (or more, depending on consistency)
Apricot or any fruit preserves (1 Jar)
Preheat the oven the 350 degrees. Melt the butter completely and cool it slightly. Add the sugar, vanilla, and eggs, and mix until just combined. Add sour cream or farmer cheese, then baking soda and stir to combine. Add 2.5 cups of flour, mixing with a spoon to combine until able to use hands to form a round ball. Should not be very sticky to the touch, if so, add a pinch more flour. Take 3/4 of the ball and press the dough into a slightly floured 8 ” x 11″ pan, rounding around the sides/edges to hold the apricot preserves. Spread apricot preserves evenly throughout the top of the base. Take the rest of the ball and take quarter sized pieces off at a time, placing them on top of the apricot preserves to almost cover it but not fully (keep in mind dough will bake/spread in the oven). That’s it! Pop it into the oven for 30-35 minutes or until the edges are brown and enjoy!