Plenty of Pineapples

Homecooked meals and then some. I need a scribe while I cook. Follow me: @burrrittaney on twitter/IG. 

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Zuppa Toscana

It’s soup season baby! Get warm and cozy with this delicious soup made in a Instant Pot but totally doable in a regular pot on the stove!

Ingredients - 1lb ground turkey 1lb ground spicy pork sausage 5 strips bacon of any kind cut up into bite size pieces 1 sweet onion diced 1 can coconut milk 1 carton chicken broth 2 tbsp garlic powder 2 tbsp paprika 1 tbsp crushed red pepper 2 tbsp Italian seasoning 1 tbsp all purpose seasoning 1 tbsp black pepper 1 tbsp salt 2 tbsp vegan butter 1 bundle kale chopped

Directions 1. On sauté mode add the butter onion and bacon and stir until onions become translucent 2. Add the meat and seasonings, go crazy with it. You can’t over season soup, if you think you didn’t put enough add more! 3. Add your chicken broth and coconut milk 4. Turn off sauté mode and cover and place it on the soup setting for 20 min 5. When ready to release add the kale and stir. 6. Top off with Parmesan cheese if u want.

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Spicy Tuna Poke Bowls

Seattle Fish Guys will forever and always be my favorite place to get Poke. Every time I visit, I eat everything off the menu. Unfortunately, living hundreds of miles from Seattle, I have to make my own. I have yet to find poke that is comparable in LA! If you know of any places, please message me!  It’s poke night at home and I went ahead and made my twist on a shoyu tuna poke bowl. It’s very simple!  Ingredients -  1 lb grade A ahi tuna (I got mine pre-cut) *this is super important you get grade A and fish that is prepared to eat raw 2 tbsp soy sauce 1 tbsp rice vinegar 1 tbsp chili oil 1 tbsp sesame oil 1 tbsp ponzu 1/2 sweet onion sliced 1 bundle green onion chopped *optional, side dishes like seaweed salad and kimchi 1 cup cooked jasmine rice Directions - 

1. It’s very simple, dump your cubed tuna into a large bowl and add all of your ingredients in. Stir and set aside in the fridge for at least 30 mins to get a nice marinade!  2. Serve on a bed of rice and your fave side dishes. 3. If you like your poke spicy, you can add more chili oil or even sambal oelek!

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Louisiana Shrimp Pasta

Here’s a healthier take on the famous Cheesecake Factory Louisiana Chicken Pasta! 

Ingredients: 1 can coconut milk 1 cup Quattro Formaggi cheese from Trader Joe’s or 1 cup of grated parmesan 1 green bell pepper diced 1 red bell pepper diced 1 red onion diced 3/4 cup portobello mushrooms diced 1 lb shrimp deveined/peeled 1 cup shredded basil 1 box of your favorite pasta, I used penne 1 tbsp vegan butter *Advice for all seasonings, if you want to add more of something, go ahead!* 2 tbsp Old Bay seasoning 2 tbsp Tony Chachere Creole Seasoning 2 tbsp all purpose seasoning (with rosemary, oregano etc) 2 tbsp garlic powder 1 tbsp paprika 1 tbsp salt 1 tbsp black pepper 1 tbsp crushed red chili pepper (optional, we like it hot) 1 tbsp onion salt

Directions 1. In a large pot, boil water for your pasta 2. In another large pot, on medium high heat, add your vegan butter and your onion, bell pepper and mushrooms for about 5 minutes. 3. Add your coconut milk and your seasonings and stir until it starts to bubble. Once it bubbles and your cheese, stir and turn the heat to low to let it thicken. 4. Cook your pasta - the water should be boiling, don’t forget the salt! 5. Turn you pot to medium heat and add the shrimp to the sauce and cook for 8 mins. 6. Add your pasta directly from the pot to the sauce and stir. 7. Add your basil 8. Enjoy! 

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Pineapple Peach Chipotle Air Fryer Wings

Ya girl finally got an air fryer lid for the Instant Pot! Thank you D for the best house warming gift <3

It’s not Plenty of Pineapples without a pineapple dish, right? Check out this perfect end of summer appetizer that you can truly make all year round. 

Ingredients: 2 lbs chicken wings (I only had drummetts) 1 7oz can chipotle peppers in adobo sauce (you’ll only use half the can) 1 can crushed pineapple 1 yellow peach sliced, no seeds! 1/4 cup soy sauce 1 tbsp honey 1 tbsp pepper 1 tbsp salt

Directions:

1. In a blender, mix your chipotle peppers, crushed pineapple and peach until it turns into a smoothie. Place your chicken wings in a bowl and pour the marinade over and let it marinade for at least 1 hour. **Set aside 1 cup of the marinade before placing on chicken* 2. Turn on your air fryer to 360 degrees and place the 6-8 wings in at a time for 11 minutes on each side.  3. Place the chicken in a clean bowl. 4. In a small pot add the marinade and bring to a boil, adding soy sauce, honey, black pepper and salt.  5. Pour the sauce over the chicken and shake it up, evenly coating the chicken.

Enjoy! 

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Pumpkin Curry with Flat Rice Noodles

A few months ago I shared with you a South Indian Curry dish, today I’m sharing a delicious Thai curry using Japanese pumpkin aka Kabocha! This pumpkin curry makes you feel all warm inside while getting your nutrients! 

Ingredients:

1 cup of kabocha cubed and peeled 1 lb chicken breast cubed 1 red bell pepper cubed 1 orange bell pepper cubed 1 green bell pepper cubed 1 carrot cubed 1 onion diced 1/2 cup Thai basil 1 can panang curry paste (I use the maesri brand or mae ploy) 2 cups coconut cream 2 tbsp coconut aminos 2 tbsp soy sauce 1 tbsp sambal oelek 1 tbsp minced garlic 1 package of fresh flat rice noodles 2 tbsp canola oil salt and pepper for taste

Directions: 1. In a large pot, on medium high heat, add your oil and pumpkin. Stir until evenly coated and add salt and pepper for taste. Let this sit for about 15 minutes until it softens.  2. After the pumpkin is soft, add your chicken and stir + season with salt and pepper for taste.  3. Add your curry paste and stir until the chicken and pumpkin is evenly coated. Then turn down the heat to medium and add your coconut cream. 4. Add your onion, garlic, bell peppers, carrot, coconut aminos, soy sauce and sambal and stir. Turn the heat down on low and let the curry simmer for at least 30 minutes.  5. Add your Thai basil. 6. Prepare your rice noodles, if you bough the pre cut kind, make sure to separate them into individual noodles.  7. Turn up the heat to medium high and stir right before you serve over the bed of noodles!

Enjoy!

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Instant Pot Shredded Beef Tacos

These shredded beef tacos are a hit! They are a perfect dish to add to your meal prep rotation or a set it and forget it type of meal while running errands before family dinner. 

Ingredients:

3-4lb beef chuck roast cubed (make sure it has a nice marbling) 1 sweet onion diced 1 orange juiced 2 tbsp apple cider vinegar 3 chipotle peppers in adobo sauce (if you like spice) 2 tbsp minced garlic 1 tbsp oregano 1 tbsp cinnamon 1 tbsp pink himalayan salt 1 tbsp onion salt 1 tbsp paprika 1 tbsp garlic powder 1 tbsp black pepper 1 tbsp cumin 3-4 bay leaves

Directions:

1. Set your instant pot on sauté mode, add 2 tbsp of oil and carefully place your chunks of meat in. This is the browning process where all the flavor comes out. Don’t dump all your meat in at once, you will be able to fit about 10 pieces in there at a time. Cook each side for about 2 minutes until golden brown / sightly crispy. Also, the oil WILL GET HOT, wear a rubber glove to protect your hand.  2. Set aside the beef chunks in a bowl. Add your onions and stir around until translucent.  3. Add your garlic and chipotle peppers and stir with a wooden spoon. Use the spoon to crush the chipotle peppers, releasing the flavors and making them into smaller pieces.  4. Add your spices except for the bay leaves and stir for two minutes to release an aroma. 5. Add your apple cider vinegar and orange juice and scrape with your wooden spoon the residue from the meat. 6. Carefully add your meat back into the Instant Pot, including the juices from the bowl. Add your bay leaves and stir, making sure that the sauce coats the meat. 7. Add 1/4 cup of water and close the lid, making sure it is sealed and place your setting to manual for 50 minutes. 8. After 50 minutes release the pressure and use tongs to shred the meat. 9. Assemble your taco with your favorite toppings and enjoy! 

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Creamy Lemon Pepper Chicken

This has got to be one of my favorite dishes of all time. I’ve said this before and I’ll say it again, cooking has been a huge stress reliever in my life. I struggle with anxiety and cooking is my outlet. Being in quarantine, all types of things have happened that I never expected, and it took me a while to want to cook again. This dish felt like a breakthrough movement for me because I just did it without any thought and it tasted incredible. Check out the recipe below: 

Ingredients: 1 picnic pack of chicken (mixture of drumsticks and bone in chicken thigh) 1 can coconut milk 2/3 cup lemon pepper seasoning (1/3 for the marinade and 1/3 for the sauce) lemon slices + basil for garnish 2 tbsp paprika 2 tbsp garlic powder 1 lemon juiced 1 tbsp Worcestershire sauce  1 tbsp fresh cracked black pepper 1 sweet onion diced 2 tbsp cajun seasoning Directions: 1. in a large bowl place your chicken and marinate with 1/3 lemon pepper seasoning, cajun seasoning, paprika, garlic powder, Worcestershire sauce, lemon juice and black pepper. Let this marinate for at least 1 hour.  2. In a cast iron skillet, on medium high heat, add canola oil and place chicken skin down first and let it get nice and brown for 5 minutes on each side.  3. Set the chicken aside and add onions to the cast iron, don’t wipe out any of the juices, this is what makes the sauce! Stir onions until translucent. 4. Turn down the heat to low and add the coconut milk and 1/3 cup of lemon pepper seasoning, stir until you get a nice yellow color, feel free to add more paprika to make it spicy!  5. Place the chicken back into the cast iron and pop it in the oven at 350 degrees for 35 minutes/until fully cooked.  6. Serve with rice or pasta, I even made more sauce and put bowtie pasta in and it tasted delicious. 

Enjoy! 

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South Indian Chickpea Curry

I just got my wisdom tooth removed a few days ago so I’m experimenting with soft foods. There’s this one chickpea curry dish from Whole Foods I often think about, but with the hot bar closed, I decided to take this matter into my own hands. A big s/o to my friend Nidhi who shared a recipe with me and gave me inspiration to put my flare on it.  I honestly was shocked, I did one of those things where I didn’t taste it until after I plated it, I was like “YOOOOO I MADE THIS?” *pats self on the back* This dish is bursting with flavor and so easy to make, plus it goes great with a mango banana smoothie or a mango lassi if you know how to make one!  Ingredients: 1 can chickpeas (unless you have time to soak/boil all that) 1 can stewed tomatoes 1 tbsp tomato paste 1 tbsp garlic paste 1 tbsp ginger paste 1 cup cherry tomatoes (the multicolored ones are the best) sliced 1 small onion diced 1/2 cup spinach 1 can coconut milk 1 tbsp turmeric 1 tsp pink himalayan salt  1 tsp black pepper 1 tbsp coriander seeds 1 tsp paprika 1 tbsp garlic powder 2 tbsp garam marsala  1 tbsp cumin 1 tbsp curry powder  2 tbsp oil There’s a lot of seasoning, but I promise, this is why it will taste so good. And honestly, if there’s an ingredient you really like, just add some more!  Directions: 1. In a large/deep nonstick pan, on medium high add 2 tbsp oil and add your coriander seeds. Once they start popping, add your onions and stir until translucent.  2. Add your ginger and garlic paste, and season with salt, pepper and paprika and stir for about 1 minute. Then add your sliced tomatoes and stir for another 3-4 minutes. You want the tomatoes to really soften and break apart.  3. Add your stewed tomatoes and chickpeas and the rest of your seasonings and stir until it is evenly coated.  4. Add your coconut milk and once it starts to bubble, add the tomato paste, drop the temperature down to low and stir.  5. The color should be yellow at first then after you added the garam marsala, it should be more brown/red. I would let this simmer for another 15 minutes until the consistency is very thick.  6. Add your spinach a stir until soft. Serve with a bed of rice. Enjoy! 

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Tallarines Verdes aka Peruvian Pesto

Since I can’t fly to Peru, I had to bring Peru to my kitchen and make one of my favorite dishes, Tallarines Verdes which is a Peruvian style pesto. Typically its served with steak, chicken fried steak or a fried egg, up to you! 

Serving size 4 Ingredients:

3 cups raw spinach, preferably from the bag, but if its in a bundle, make sure to de-stem them  1 cup fresh basil (do not use dried) 1 cup milk (you can use a dairy alternative like almond milk) 1 cup queso fresco  10 saltine crackers 1/2 cup chopped walnuts olive oil 2 cloves garlic salt  pepper  1 box of spaghetti or linguine Directions: 1. In a non stick pan, on medium high heat, place 2 tbsp olive oil and add 2 cloves of garlic sliced, once it gets a nice golden brown color, take it out of the pan and set aside. 2. While there’s still oil in the pan, add your spinach and basil and stir carefully, you might need to add a little more oil, you don’t want your spinach to burn. Just a nice sauté so it can blend well. It should wilt within 3-4 minutes.  3. Place the spinach and basil mix into a food processor and while you still have the stove on, boil your pasta noodles, don’t forget to salt your water!  4. Add the milk, queso fresco, walnuts, crackers, salt, pepper and a drizzle of olive oil and blend until you get a nice creamy, saucy consistency and when your sauce is bright green. 5. Pour over you pasta noodles and mix until the noodles are evenly coated. Enjoy!

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Bánh Cuốn: Vietnamese Rice Rolls

This was my first time making Bánh Cuốn and I did it!!! It was very time consuming, but I’m sure the next time will be much faster. This popular Vietnamese dish consists of a rice base, with minced pork, mushrooms, garlic and shallots. And of course... Vietnamese dipping sauce!

Ingredients:

Wood ear mushrooms Bánh cuốn flour mix 1 lb of ground pork 1/2 minced shallots 2 garlic cloves minced oil

The flour mix has the directions on the back, which consists of mixing water and oil to the flour base and then placing the batter onto a pan and letting it steam for 15 seconds then taking it off and placing the filling on the rice cake and rolling it. Here’s a video to show how they make it in Vietnam: https://www.youtube.com/watch?v=jp9GofHV25Q

Once again, this took a very long time to make. Trial and error is a part of my lifestyle when it comes to cooking. It sure tasted delicious when it was all done! Add some Vietnamese deli meat to the rolls and enjoy!

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Spicy Sausage N Peppers Pasta

This dish is one of those “weekly” dishes you gotta put in the dinner rotation. Done in 30 minutes or less and filled with bold flavors that will clear up your sinuses. 

Ingredients: 1 green bell pepper sliced 1 red bell pepper sliced 1 orange bell pepper sliced (I like my food colorful) 1/2 sweet onion sliced  1 package of precooked kielbasa sausage sliced diagonally OR use your favorite chicken sausage, polish sausage, whatever you feel comfortable using, even ground sausage works, you just need more time to cook it.  1 teaspoon chili powder 1 teaspoon cayenne pepper 1 teaspoon garlic powder 1 teaspoon black pepper 1 teaspoon salt  1/4 cup pure tomato sauce  1 tbsp minced garlic 1 tbsp vegetable oil 1 box veggie rotini (you can use whatever type of pasta you want, even bowties would be cute!)

Directions:

1. In one large pot, boil water for your veggie rotini. 2. In a large pan, set on medium high heat and add 1 tbsp vegetable oil and onions and stir until the onions start to sweat.  3. Add your kielbasa and stir it around for at least two minutes before you add your peppers in.  4. Once the water is boiling in the other pot, add a little salt and your rotini to the mix, boil for 8 minutes then drain. 5. Keep stirring your peppers until they have a nice bright color, do this for about 2 minutes.  6. Add your rotini into the pan and add your tomato sauce along with your seasonings.  7. Stir for 2 minutes and make sure the pasta is evenly coated, then add your garlic and stir for a last minute bold flavor. 

And there you have it. It’s SO easy :)

Enjoy <3

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Massaman Curry Short Ribs

This has got to be one of my favorite dishes I’ve made. Inspired by a Thai Restaurant in Renton, WA called Sing Tong Thai , I decided to make my own version in the Instant Pot, where I know I can get fast and quality results. This recipe is fairly simple, with the right ingredients, it’s a dish that won’t disappoint. **If you do not have an Instant Pot, you can still make this recipe in a large pot, preferably a dutch oven and follow the same steps except that you would be cooking the meat on low for 3 hours / until meat is tender**

Ingredients:

2 lbs beef short ribs 1 can Massaman Curry Paste (I use brands like Maesri or Mae Ploy) 1 1/2 cans coconut milk  1 Ginger knob minced 1 tbsp minced garlic 1 tbsp tumeric powder 1 tbsp curry powder 1 tbsp cumin 1 tbsp chili powder 1 tbsp garlic salt  1 tbsp vegetable oil

Directions:

1. Set your Instant Pot to Sauté mode and let it heat up for about 2 mins then add 1 tbsp vegetable oil. You are going to want to brown your ribs before letting them cook fully. You can probably 3-4 ribs at time. Let each side brown for about 2 minutes until it has a nice browning to it, don’t let it get crispy!  2. After you have browned your ribs, set them aside and make your curry base. Add the garlic, ginger and curry paste and stir, scrape with a wooden spoon, the beef fat / crispies at the bottom of the pot. Stir for about 2 mins then pour your coconut milk in. 3. Add all of your seasonings in and stir. 4. Carefully place your short ribs back in and in a folding motion, stir the pot so that the ribs are covered in the curry sauce. 5. Reset your Instant Pot to meat/stew mode and set it at 25 minutes. This will keep the meat in tact on the bone, however if you don’t care and just want it to fall off, set it for 30 :)  6. Release the pressure and serve over a bed of garlic mashed potatoes or rice!

Enjoy <3

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Easy Pineapple Chicken

Sometimes you just need a quick dinner to make when you get home from work. This one right here only takes a few ingredients and you can prep it first thing in the morning!

Ingredients: 2 Large chicken breasts cubed 1 cup pineapple juice 1 cup pineapple chunks (optional) 2 cups teriyaki sauce 1 tbsp black pepper 1 tbsp minced garlic 1 red onion 1 green bell pepper 2 tbsp vegetable oil green onion for garnish (optional) Directions  1. In a large bowl, add your cubed chicken breast, pineapple juice, pineapple chunks, teriyaki sauce, black pepper and minced garlic. Stir it around and let it marinate for at least 3 hours. This is KEY, chicken breast is known for drying out so the longer you marinate it, the more juicy it is! 2. After your chicken is done marinating, grab a large wok and set on medium high with your oil.  3. Add your red onion, you can chop this into nice bite size pieces and stir for 1 minute, then add your chicken, don’t pour all the leftover marinade because it will get soup-y looking. Pineapple chunks are also optional. And stir for 10 minutes. 4. After the 10 minutes, add your bell pepper and stir for another 5.  5. Serve over a bed of rice with some freshly cracked pepper and green onion for garnish. I also eat this with a drizzle of sambal oelek for spice!

Enjoy <3

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Support Your Local Farmers

I go to the Farmers Market on a weekly basis. There’s nothing that beats fresh produce. Typically, I go to the Pershing Square Farmers Market in DTLA since it’s close to work and I’ve gotten to know a lot of the stand owners. This time I took a trip to the East LA Farmers Market and I got the same happy feeling. Cooking has been my biggest stress reliever with everything in life. It controls my anxiety, and I truly enjoy shopping for food more than I ever would for clothes. 

It’s extremely important that during these tough times, we help out our Farmers. They have a huge leftover supply that they would be providing for restaurants, but with Covid-19 things are changing. Food will go to waste and with everyone rushing to the grocery stores, it’s a nice change of pace, fresher ingredients and better satisfaction knowing where your money is going. 

Some farms like County Line Harvest are creating produce boxes that go for $25-$40 depending on your household size, filled with vegetables and even fruit. They’ve created curb side pickup and even have a weekly schedule for your orders. 

I even bought a basil plant which I’m excited to watch grow. I love making homemade pesto! I also bought kale, romaine lettuce, lots of citrus, hummus and delicious strawberries! Stay tuned for all the recipes I use from the Farmers Market finds! 

Photos by James C

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Roasted Red Pepper Rigatoni with Homemade Turkey Meatballs

Rigatoni is by far my favorite type of pasta. I love a good pasta night and this one was one of the best because I made my own sauce and meatballs. 

Sauce Ingredients: 4 Red Bell Peppers halved and deseeded  5 Roma tomatoes halved 1 bundle fresh basil 1 sweet onion halved 2 tbsp minced garlic Olive oil Salt Pepper

Directions: 1. Preheat the oven at 375 degrees, on a non stick sheet pan place bell peppers, onion and tomatoes and drizzle olive oil and sprinkle salt and pepper, massage vegetables until evenly coated and place in oven for 35 mins. 2. Place vegetables in blender and add minced garlic, 2 tbsp olive oil, fresh basil and more salt and pepper. Blend until smooth / texture for sauce. Turkey Meatballs Ingredients: 2 lbs ground turkey 1 ½ cups panko breadcrumbs 2 eggs 2 tbsp minced garlic from the jar 1 tbsp crushed red pepper 1 tbsp dried basil *if you have fresh basil, mince ¼ cup 1 tbsp dried oregano 1 tbsp salt 1 tbsp black pepper 1 tbsp lawry’s seasoning 1 tsp cayenne pepper 

Directions: 1. Preheat the oven at 375 degrees. 2. In a large bowl, mix the ground turkey with all the spices + eggs. 3. Using a tablespoon, scoop the turkey and make meatballs that are about the size of a half dollar, but not as big as a golf ball (I am terrible at this haha) 4. Set the meatballs on a greased non stick pan. 5. Place meatballs in the oven for 30 minutes until golden brown Boil your favorite pasta and serve with the red pepper sauce and add the turkey meatballs! Enjoy! 

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Berry Immunity Smoothie

You gotta have options when it comes to an everyday smoothie! This berry immunity smoothie is very similar to the first one. I hope you like it!

Ingredients 1 cup frozen berries 1 cup spinach  1 1/2 cup almond milk 1 tbsp tumeric powder 1 small ginger knob peeled 1 scoop protein powder Blend away and enjoy :) 

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Immunity Smoothie

Health is wealth. And as I’ve said before, if you can’t eat em, drink em! This is a perfect everyday smoothie that boosts your immune system, it has protein powder as well so it’s great for breakfast or a snack! 

Ingredients 1 small knob peeled ginger 1 tsp tumeric powder 1 cup frozen mango 1 cup kale 1 scoop vanilla protein powder 1 cup almond milk 1 cup water 1 lemon juiced Blend ingredients in your favorite blender and enjoy!