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Thursday, October 23

Four Seasons :: 30 Days Autumn Challenge {Day 17 of 30}


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Hello girlfriends! 
I am joining Heather, over at Beauty That Moves for This Week In My Kitchen blog hop! Stop by, it is a nice way to be inspired in your kitchen!
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(Here are my previous entries in this blog hop)


(Please note: This will be the last time I link up with "This Week In My Kitchen" blog hop. So if you are visiting from there, please subscribe or bookmark for future visits as my kitchen posts will still continue, but with a different format) 
Day 17 of 30


:: Asian-style Fried Rice and Beans ::

8 oz. can of pineapple slices or 1/2 pineapple
1 Tbsp. olive oil (I just use what I need when I need it)
2 medium carrots, thinly sliced
4 cloves garlic, minced
2 tsp. grated ginger
2 cups brown rice
1 15 oz. can chickpeas
1 cup frozen peas, thawed
3 Tbs. soy sauce
1/3 cup snipped cilantro
1 lime, halved

Quarter pineapple slices. In black skillet heat half the oil, add pineapple; cook til golden brown. Remove from skillet and set aside. Pour the other half oil (use what you need) into hot skillet, add carrots, cook til tender, add garlic and ginger, cook a bit longer. Stir in brown rice, chickpeas and peas. Add soy sauce, cook and stir about 4 minutes or until heated through. Stir in cilantro. Return pineapple to pan. Serve after squeezing lime over all.

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Please take a moment to visit the nine bloggers HERE who are participating in this 30 day challenge!

1 comment:

  1. I love quick and easy recipes and that looks so good! I'm pinning it.

    ReplyDelete