I loved this dish so much I have already made it twice in the last month. Once again, it looks super fancy, but it’s relatively simple.
2 pounds sirloin or similar steak, cut into 1 1/2 inch chunks
1 large red bell pepper, cut into 1 inch chunks
3 cups pineapple, cut into 1 inch chunks
3 T. tomato paste
2 T. olive oil
2 T. white wine vinegar
2 T. honey
1 T. gluten free soy sauce (I prefer Kikkoman’s Gluten Free Soy Sauce)
1 tsp. chipotle chili powder
1 tsp ground coriander
1/2 tsp cumin
1/2 tsp fish sauce
1/8 tsp cloves
1 garlic clove, minced
Combine the ingredients of the marinade and then stir into the chopped steak, pepper, and pineapple. Allow to marinate for 4 hours or more in the fridge.
Line two baking sheets with parchment paper. Bake at 450 degrees for 6 minutes, then stir and drain off excess liquid. Cook for another 6-9 minutes and drain again. Take it out of the oven and top with cilantro. Serve with lime slices.
So, I had a baby! I took almost a year off from updating my recipes, but I plan to start again although at what rate I don’t know. Anyway, I have been working on finding recipes that don’t take a lot of time because who wants to spend forever in the kitchen when there’s a cute baby around?! I used to do a lot of stove top meals, but I have recently found myself drawn to oven and crock pot recipes. That way I can work on them at times that are more convenient.
I found this recipe the other day based on the ingredients I had on hand. It’s tasty and doesn’t have lots of ingredients.
3 medium sweet potatoes, diced into 3/4inch cubes
1medium onion, diced
1 pound ground sausage, pinched into 1 inch pieces
Few dashes salt
Few dashes garlic powder
Olive oil (maybe 1/4cup)
Lightly oil 9×13 glass casserole pan. Toss all ingredients in a large bowl to coat with olive oil. Spread in casserole dish and cover with aluminum foil. Bake at 400 degrees for 45-50 minutes. The original recipe calls for this to be cooked in the crockpot, so that’s an option too.