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SNAP Challenge 2014: Day 2 (+ a recipe!)

SNAP Challenge Day 2 | doughseedough.net

 

Day two is done. For me, it was just as weird as the first day. I wasn’t feeling 100% like myself due to the obnoxious cold I get hit with. Here’s what I ended up eating:

 

Breakfast: oatmeal with raisins
Lunch: peanut noodles with shredded chicken and veggies
Snack: cottage cheese
Dinner: peanut noodles with shredded chicken and veggies
Snack: apple
To drink: crazy amounts of peppermint tea sweetened with a bit of agave, water with lemon

 

So let’s move on to what I’ve been eating the past few days: peanut butter noodles with chicken and veggies!

 

This dish was crazy easy and it’s super customizable. I used bell pepper and carrots as my veg in this dish, but just about anything you have on hand will work. Feel free add more soy sauce, if desired. I only used 2 teaspoons because I ran out and didn’t budget for it in my SNAP Challenge budget. The most time-consuming part was cutting all the dang carrots up. I didn’t have my mandoline or grater  with me, but I highly suggest you use one to make prep a little easier. Alternately, just chop the carrots up. A little less pretty, but just as tasty.

 

Another bonus? The noodles taste stellar hot or cold. I opted to eat mine mostly hot since it made my throat feel better, but you just follow your heart (stomach? taste buds?) and do as you wish!

 

Peanut Noodles with Chicken and Veggies | doughseedough.net

Peanut Noodles with Shredded Chicken and Vegetables

1 – 13.25 ounce package of whole grain spaghetti
3 boneless, skinless chicken breasts
2 bell peppers, thinly sliced
3 carrots, julienned
2/3 cup natural creamy peanut butter
2 teaspoons low sodium soy sauce
1/2 teaspoon sesame oil
2 teaspoons sriracha, more or less to taste
2 teaspoons minced garlic
2 teaspoons minced ginger
1/2 cup cilantro, roughly chopped
  1. Place chicken in a large saucepan and cover with water. Bring to a boil, reduce to a simmer, and cook until no longer pink in the middle and internal temperature reaches 165°F, about 12 minutes. Remove to a cutting board and let cool. Once cool enough to handle, shred with two forks.
  2. Cook pasta according to package directions. Drain pasta, reserving 2/3 cup of the pasta water. Set aside.
  3. While pasta is cooking, whisk together peanut butter, soy sauce, sesame oil, sriracha, garlic, and ginger. Whisk in 2/3 cup of hot pasta water to thin sauce. Taste, and add more soy sauce and sriracha if desired.
  4. Toss pasta, bell peppers, and carrots with peanut sauce. Garnish with cilantro and serve.

 


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Char Siu Bao (Chinese BBQ Pork Buns)

I think making these buns might have been the biggest mistake of my life. They’re just too dang good and I crave them constantly. The first batch quickly dwindled to nothing – I sent a bun or two off to my family and to Mike’s parents and sent a half-dozen off with Mike. I was left staring at four buns. I tried to make them last as long as possible, but I have to be honest… they lasted four days. Maybe less.

Baked Char Siu Bao (Chinese BBQ Pork Buns) | doughseedough.net

I think these buns might be the first thing I will ever put on my monthly “must make” list. I rarely make repeat dishes. It takes a good dish to warrant a second visit into my kitchen more than once a year. It takes a stellar dish to make a visit a few times a year. A dish that I want to make every month? Unheard of, until now.

Baked Char Siu Bao (Chinese BBQ Pork Buns) | doughseedough.net

I just can’t explain why I loved these buns so much. It’s a combination of the slightly sweet, mostly salty filling surrounded by an impossibly soft, fluffy, yet chewy bun. The texture of the buns is partially due to the tangzhong (roux) made from combining flour with water and milk. The tangzhong  is incorporated into the dough and the endresult is a bun that’s… well, good.

Baked Char Siu Bao (Chinese BBQ Pork Buns) | doughseedough.net

I made this dish for this month’s What’s Baking. The host for August is Ali from Sparks from the Kitchen. She challenged us to bake up something to represent our heritage.  I waffled between making dan ta, an egg custard tart, and feng li su, little flaky cakes encasing a pineapple filling. I don’t know how I ended up making neither of those and instead making the char siu bao, but I don’t regret my actions one bit. I loved char siu bao growing up, and I love them still. I hope you enjoy them as much as I do!

Char Siu Bao (Chinese BBQ Pork Buns)

for the buns:
6 cups bread flour, divided
2/3 cup water
1 1/3 cup milk, divided
1/3 cup sugar
1 teaspoon salt
4 teaspoons instant yeast
2 large eggs
4 tablespoons butter, melted

for the filling:
1 tablespoon canola oil
1/2 cup finely chopped shallots
2 tablespoons honey
1 1/2 tablespoons low-sodium soy sauce
2 tablespoons oyster sauce
1 1/2 tablespoons sesame oil
1 tablespoon dark soy sauce
1/4 cup low-sodium chicken stock
3 tablespoons flour
2 cups diced char siu (Chinese BBQ roast pork)

for garnishing:
1 egg beat with 1 teaspoon water (egg wash)
1 tablespoon sesame seeds

  1. To make the tangzhong (roux/flour paste), mix together 1/3 cup flour, 2/3 cup water, and 1/3 cup milk in a small saucepan until well combined. Place the pan over medium heat and cook, stirring constantly, until the mixture thickens up and has the consistency of a thick yogurt. The temperature of the roux should not exceed 150°F. Remove the mixture from heat and set aside to cool.
  2. In a large mixing bowl, combine 5 cups flour, sugar, salt, and yeast and mix with a wooden spoon to combine. Add the tangzhong/flour paste, 1 cup milk, 2 eggs, and melted butter. Stir together to form a soft dough. Knead by hand for 15 – 20 minutes. If your dough is sticky and not coming together, add the remaining 2/3 cup flour a little at a time until your dough is smooth and elastic.
  3. Lightly grease a large bowl. Place dough inside and turn to coat. Cover the bowl lightly with plastic wrap. Place the bowl in a warm, draft-free place and let rise for 60 minutes or until it has doubled in size.
  4. Meanwhile, get started on the filling. Heat the oil in a large pan over medium-high heat. Add the shallots and cook for 2 minutes, stirring constantly. Stir in the honey, soy sauce, oyster sauce, sesame oil, and dark soy sauce. Cook until mixture starts to bubble, stirring frequently. Stir in the chicken stock and flour until well combined. Reduce heat to medium-low and cook for 2 – 3 minutes, or until thickened. Remove from heat and stir in the diced roast pork. Set aside to cool.
  5. Separate the risen dough into 16 equal pieces. Roll each piece into a 4-inch circle, leaving the center slightly thicker than the edges. Place a heaping tablespoon of filling into the middle of each circle. Crimp them closed, making sure they are tightly sealed. Don’t fret if they’re a little ugly – the crimped side ends up on the bottom, hidden from judging eyes 😉
  6. Line baking sheets with parchment paper. Lay the buns seam-side down on the prepared baking sheets and let rise for another hour.
  7. Preheat oven to 350°F. Brush the tops of the buns with the egg wash. Sprinkle with sesame seeds and bake in the preheated oven for 25 minutes, or until buns are golden brown. Let cool slightly before eating.

 

yields 16 buns. recipe slightly adapted from The Woks of Life


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Char Siu (Chinese BBQ Roast Pork)

Char siu, or Chinese BBQ roast pork, brings back really fond memories for me. I remember seeing huge slabs of roast pork hanging from windows in restaurants or at grocery stores. I remember stuffing my face full of buns filled with the sweet-salty succulent pork.

Char Siu (Chinese BBQ Roast Pork) | doughseedough.net

I can’t even begin to tell you how awesome this pork smelled as it was roasting away in the oven. I might go so far as to say that it beat any cookie, cake, or pie smell that I’ve ever created in my kitchen. Seriously. It was that good.

I think I spent the majority of the cook time staring all googly-eyed into the little oven window, watching this pork cook up into what I can only describe as heavenly. If you’re looking for a little happiness in your life, you’re in luck. I’m bringing it to you in the form of some Chinese roast pork.

This little piggy… turned out awesome. Stay tuned for part two when this little piggy gets turned into some char siu bao (Chinese roast pork buns). Yeehaw!

Char Siu (Chinese BBQ Roast Pork) | doughseedough.net

Char Siu (Chinese BBQ Roast Pork)

3 pounds pork shoulder
4 tablespoons sugar
1 teaspoon salt
1 teaspoon five spice powder
2 teaspoons paprika
1/2 teaspoon white pepper
2 tablespoons sherry
2 tablespoons low sodium soy sauce
1 teaspoon sesame oil
4 teaspoons hoisin sauce
4 teaspoons tomato paste
4 teaspoons molasses
1 tablespoon canola oil
6 cloves garlic, minced
2 tablespoons water

  1. Cut pork into 3-inch thick strips lengthwise. Place pork into a large zip-top bag and set aside.
  2. Combine the remaining ingredients in a medium bowl. Whisk until well combined. Remove 1/2 cup of the marinade into a container. Cover and refrigerate for later use.
  3. Pour the remaining marinade into the zip-top bag. Make sure pork is evenly coated with the marinade. Squeeze excess air out of the bag and seal it. Place bag into a baking dish and refrigerate overnight (at least 12 hours).
  4. Preheat oven to 375°F. Line a sheet pan with foil and place a metal baking rack on top. Remove pork from marinade, letting excess marinade drip off. Place pork on rack, making sure the pieces don’t touch. Bake the pork for 20 – 25 minutes on each side, or until pork reaches an internal temperature of 145°F. Baste pork with half of the reserved marinade. Move the oven rack to the top third and turn the broiler on. Return the pork to the oven and cook for a few minutes on each side or until the pork is slightly charred.
  5. Let the meat rest for 10 minutes before slicing.

 

recipe slightly adapted from The Woks of Life


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One Pan Sausage Skillet Dinner

It’s been quite a few days and I still smell campfire everywhere I go. I finally realized that it wasn’t my skin, hair, or clothing. The smell has somehow permeated into my glasses. I’ve soaked and scrubbed them, but to no avail. I love campfires, but this is a little much! I guess from now on I’ll have to camp sans-glasses. Essentially blind. I may end up just falling into the campfire…

When you’re camping, the fewer dishes to wash, the better. Seriously. Mike and I are so determined to keep our dirty dishes to a minimum that we ate straight out of the pan instead of dirtying two plates 🙂 This one-pan meal takes minutes to throw together and minutes to clean up. If you don’t have a fire to cook over, try baking this in the oven!

One Pan Sausage Skillet Dinner | doughseedough.net

(Please forgive me for the photo – turns out that Me + Camera – Light – Tripod = Disaster)

One Pan Sausage Skillet Dinner 

serves 4 – 6

1 tablespoon olive oil
1 1/2 pounds baby red potatoes, cut into 1-inch pieces
1/2 large red onion, sliced into 1/4-inch pieces
2 cloves garlic, minced
1/2 pound baby carrots
1/2 pound mushrooms, halved (quartered if large)
12 ounce package of chicken sausage (I used Johnsonville’s Chipotle & Jack sausage)
4 beef bouillon cubes, crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried minced onion
1/2 teaspoon freshly ground black pepper
2 tablespoons low sodium soy sauce, chicken broth, or water
shredded cheddar cheese, optional

  1. Coat a large cast iron skillet with olive oil. Arrange potatoes on bottom in an even layer. Spread onions, garlic, carrots and mushrooms evenly on top. Arrange sausage over the vegetables.
  2. In a small bowl, mix together beef bouillon, onion powder, garlic powder, dried minced onion, and black pepper. Sprinkle spices and soy sauce over the sausage and vegetables. Cover the skillet tightly with heavy-duty foil and cook over a fire for 20 – 30 minutes, stirring once or twice, until potatoes and carrots or tender and sausage is cooked through. Sprinkle with cheese, cover and return to fire for an additional 1 – 2 minutes or until cheese is melted.


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Turkey & Rice Taco Skillet

Before I dive into our weekend adventures and the recipe,  I want to explain why I haven’t been posting as much (and why I’m eating dairy again). I’m unable to complete even a simple 5 mile run without almost collapsing. I can’t eat without being sick. Two of the most important things in my life: running and food, are now what frustrate me the most.  I’m taking it a day at a time, praying that my doctors can figure out what’s wrong with me soon so I can go back to being normal. Until then, I’ll be posting a bit less; it’s hard to post new recipes when you don’t each much of anything besides cereal and salads 🙂

But onto happier things… Mike and I went on our first camping trip of the season this past weekend with our pups. It rained Friday, but Saturday was picture-perfect and we were able to get in a nice long hike. Really long hike. Because we got lost. But hey, what’s the point of life without a little adventure? I’ve got two camping meals to share with you this week. For our Friday night dinner, I made a Turkey and Rice Taco Skillet. It was pouring, but we huddled under the tarp with the dogs and ate our dinner. It was the perfect meal to keep us warm in the cold, wet weather. I figured I would share this recipe first since it kind of works with the whole Cinco de Mayo thing, too.

Though this was made over a campfire, it is easily adaptable to be made at home on the stove top. That’s the beauty of cast iron – it can be used inside and outside. I’ve finally gotten my “inside use” Dutch oven and skillet to where they are pretty darn well seasoned. The skillet I used while we were camping, though, has been on hundreds of camping trips with Mike when he was growing up. The skillet is so perfectly seasoned that it puts my pieces to shame. I guess I have something to work on, eh?

Turkey & Rice Taco Skillet {camping meal} | doughseedough.net

Turkey and Rice Taco Skillet
serves 4 – 6

2 cloves garlic, minced
1/2 red onion, diced
1 jalapeno, minced (seeded if desired)
1.25 pounds lean ground turkey
1 packet hot taco seasoning mix
4 cups water, divided
3 cups Minute Brown Rice
1 – 15 ounce can corn
1 – 15 ounce can black beans, rinsed and drained
1 – 14.5 ounce can chopped tomatoes with jalapenos
1 cup shredded extra sharp cheddar cheese
2 cups shredded romaine lettuce
sour cream to garnish
olive oil spray

  1. Spray a large 12″ cast iron skillet with olive oil. Add garlic, onion, and jalapeno and cook over the fire (or medium-high heat) until onions are tender. Add the turkey and cook until browned, about 5 minutes. Stir in taco seasoning and two cups of water. Bring to a simmer and stir in rice and remaining two cups of water. Let simmer for 10 minutes, stirring occasionally. Stir in tomatoes, beans, and corn and continue to cook, stirring occasionally, until liquid is absorbed.
  2. To serve, divide between 4 – 6 bowls. Sprinkle with lettuce, cheese and top off with sour cream.

 

 


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Spring Veggie Quinoa Power Bowls

Spring is here. With spring, comes spring cleaning. Most people clean out their closets and rid the house of dust bunnies. Why don’t ya take it one step further and clean up your lunchtime routine? Stop running to the closest fast food joint and prep this at home the night before instead. Your body will thank you.

I love quinoa for its amazing health benefits. It has protein, fiber, and iron, plus lots of vitamins and minerals to keep your body healthy and help it repair itself. It’s naturally gluten free and it is one of the few plant foods that is considered a complete protein. As an added bonus, the texture is really, really cool. It can be a bit on the pricier side when you compare it to other grains like pasta, bread, and rice, but it’s worth the cost. (Hint: I like getting it from Costco. They come in huge bags for a good price and it lasts forever.) Asparagus is also packed with fiber, vitamins, and antioxidants. How could you not love a veggie that is a cancer-fightin’, health-improvin’ machine?

spring veggie quinoa power bowls | doughseedough.net

This quinoa bowl is packed with goodness and is so easy to throw together. It’s ready in under 30 minutes and it’s good warm, cold or at room temp. What more could you ask for?

Spring Veggie Quinoa Power Bowls | doughseedough.net

Quinoa Power Bowls
serves 4

1 cup quinoa
2 cups low sodium chicken broth
olive oil spray
2 cloves garlic, minced
1/2 onion, thinly sliced
1 1/2 pounds asparagus, trimmed and chopped into 1 ½ – 2 inch pieces
1 bell pepper, thinly sliced
1 – 15 ounce can garbanzo beans, rinsed and drained
1 large lemon, juiced
8 cups spring mix (lettuce or other salad base of choice works, too)
4 ounces feta cheese
1/2 cup almonds
salt and freshly ground black pepper, to taste

  1. Bring chicken broth to a boil. Add quinoa and reduce heat to a simmer. Cover and cook until all liquid is absorbed, about 15 minutes.
  2. Meanwhile, prepare the rest of the dish. Spray a large pan with olive oil. Add garlic and onion and saute for 1 – 2 minutes, or until onion softens. Add asparagus, bell pepper, and garbanzo beans and cook until vegetables are tender-crisp, about 3 – 4 minutes. Season with salt and pepper to taste. Remove from heat and squeeze lemon juice over the vegetables. Toss to combine.
  3. To serve, divide the spring mix between four bowls. Fluff quinoa with a fork and place on top of greens. Top with vegetables, feta, and almonds.

 

adapted from Clean Eating Magazine


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Southwest Turkey Meatball Skillet

This easy meal uses my favorite baked turkey meatballs and is on the table in 20 minutes. The best part? Cleanup is simple – this is a one pot meal, folks. If you’re a starch-lover like me, serve this with your favorite crusty bread, quinoa, or brown rice.

Southwest Turkey Meatball Skillet | doughseedough.net

Southwest Turkey Meatball Skillet
serves 4 – 6

16 baked turkey meatballs (recipe here)
2 teaspoons extra virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
1 cup frozen corn
1-15 ounce can low-sodium black beans, drained and rinsed
4 vine-ripened tomatoes, diced
4 cups chopped kale
1 cup low-sodium chicken broth
juice of 1 lime
1 teaspoon cumin
salt and freshly ground black pepper, to taste
1/4 cup fresh cilantro, chopped

  1. Heat olive oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring frequently, until onions are soft, about 3 – 5 minutes. Stir in corn, beans, tomatoes, kale, and broth. Season with lime juice, cumin, salt and pepper and stir to combine.
  2. Nestle meatballs into the vegetables and bring mixture to a simmer. Partially cover and let cook for 3 – 5 minutes, or until meatballs are heated through.
  3. Sprinkle with cilantro before serving.


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Cheeseburger Chili Mac

This dish is obviously cheesy and not at all dairy-free. The crazy thing is, it actually tastes really, really good without the cheese. I guess the version I had would be more appropriately titled “Chili Burger Mac” or something. It makes me incredibly happy when I can find a dish that tastes good with and without cheese. Mike had it both ways and insisted that the cheesy version wasn’t better than the non-cheesy version. I think he’s full of it, but it does make me feel a bit better 🙂

This recipe makes a scary amount of chili mac. But don’t fret – it freezes beautifully! I made it so Mike would have enough food to feed him for a few days while we were apart. If you’re ever short on time, give this meal a try. It’s super simple and comes together in just minutes. As an added bonus, you probably have most of these ingredients lurking around in your pantry and fridge already!

Cheeseburger Chili Mac {dairy-free adaptable} | doughseedough.net

Cheeseburger Chili Mac // Chili Burger Mac
serves 8 – 10

olive oil spray
2 pounds lean ground beef
2 large onions, finely chopped
1/4 cup chili powder
salt and freshly ground black pepper, to taste
1 cup ketchup
1/2 cup dijon mustard
2 cups beef stock
2 pounds whole wheat elbow macaroni
2 cups shredded extra sharp cheddar cheese, optional

  1. Coat a large pan with olive oil spray and heat over medium-high heat. Add beef and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Drain the meat thoroughly and return to pan.
  2. Add in onions, chili powder, salt and pepper and stir to combine. Cook until onions are soft, about 5 minutes. Stir in ketchup, mustard, and beef stock. Bring mixture to a simmer and allow to cook until thickened, about 5 minutes.
  3. Bring a large pot of water to boil over high heat for the pasta. Cook pasta according to package directions, drain, and set aside.
  4. Serve macaroni with a scoop of the chili and top with shredded cheddar, if desired.
  5. Alternatively, mix the chili and macaroni together and pour into an oven-safe dish. Sprinkle with cheese and broil until cheese is browned and melted.

 

adapted from Rachael Ray


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Pork and Ginger-Apple Pot Stickers

I’ve been on the lookout for more interesting pot sticker variations. Yes, pork and chive pot stickers are delicious. As are shrimp pot stickers. Even the vegetarian pot stickers I made a while back are pretty darn tasty. But, these pork and ginger-apple pot stickers take the dumpling game to a whole new level.

You remember that ginger-apple chutney that I was raving about on Monday? Well, take that and mix it with some pork and chives and… mind blown. I doubled the original recipe because pot stickers freeze wonderfully and are great when you’re in a crunch for dinner. (If you’re not a great planner (coughmecough) and only buy 1 package of wrappers and run out … the filling is pretty darn tasty cooked up and served over some brown rice with a splash of the dipping sauce.)

Pork Ginger-Apple Pot Stickers | doughseedough.net

Pork and Ginger-Apple Pot Stickers
makes about 75 pot stickers

2 pounds ground pork
1/4 cup low sodium soy sauce
1 cup green onions, thinly sliced
2 cups ginger-apple chutney
1/4 teaspoon each: kosher salt, freshly ground black pepper, white pepper (or, to taste)
1 1/2 packages dumpling wrappers (about 75)
canola oil, for frying

for the dipping sauce:
1/2 cup low sodium soy sauce
1/2 cup rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon sambal oelek

  1. To make the filling: combine pork and soy sauce in a large bowl. Fold in green onions, chutney, salt, black pepper, and white pepper. Mix until well combined.
  2. Set up your station: bowl of filling, stack of pot sticker wrappers, a small bowl filled with water, and a large baking sheet.
  3. To fold: place a wrapper in your non-dominant hand. Scoop a scant tablespoon of filling into the center of the wrapper, being careful not to get any on the edge. Wet a finger on your dominant hand and lightly trace the outside of the wrapper. Fold wrapper in half to form a half circle and pinch at the top. Starting at the center, make 3 pleats down toward the bottom-right corner. Repeat on the left side. Continue with the remaining filling and wrappers. (There are pictures on how to fold in my vegetarian pot stickers post.)
  4. To cook: heat a large, lidded saute pan over high heat. Add in 1 teaspoon oil and swirl pan to coat. Add pot stickers, pleat-side up, being careful not to overcrowd. Cook until bottoms are browned, about 5 minutes. Add in 1/2 cup water and immediately cover the pan to contain the splatter. After 30 seconds, when splattering has subsided, slightly crack the lid open to allow steam to escape. Cook for an additional 5 minutes or until heated through and water has evaporated. Let cook for an additional 1 – 2 minutes to allow bottom to re-crisp. Serve immediately with dipping sauce.
  5. To make dipping sauce: combine soy sauce, vinegar, sesame oil, and sambal in a bowl and whisk to combine.

recipe slightly adapted from Ming Tsai


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Thai Tofu and Pineapple Curry

There’s a wonderful restaurant in Madison that serves some seriously awesome curry. I’ve been going to Lao Laan-Xang for years and I always get the same thing – squash curry with tofu. The last time I went, I finally got adventurous and got some pineapple curry. It was just as good as the squash curry, and now I’ve got my eye on another dish I want to try – mango curry.

I decided to try making a version of the pineapple curry at home. I absolutely loved it, but my store-bought curry paste is really no competition to LLX’s. Maybe some day I’ll try my hand at making my own curry paste. Maybe.

I’ll stick a little warning in here because I think I nearly killed Mike with the spice level of this dish. The dried red chiles I used in this dish were from our garden and they are hot. I thought that 2 chiles were the perfect amount of spice, but it was a little much for Mike. I know that all chile peppers are different, but if you’re not a fan of heat, use just one chile or none at all.

Thai Tofu and Pineapple Curry | doughseedough.net

Thai Tofu and Pineapple Curry

1 teaspoon canola oil
1 tablespoon minced ginger
3 garlic cloves, minced
4 green onions, thinly sliced, divided
2 dried red chiles, minced (optional)
5 mini bell peppers, sliced
12 ounces extra firm tofu, cubed
2 Roma tomatoes, diced
1 cup pineapple chunks
2 1/2 tablespoons red curry paste
1/2 tablespoon creamy natural peanut butter
1 cup light coconut milk
1/2 lime, juiced

cooked brown rice, for serving
lime wedges, for serving

  1. Heat oil in a large pot over medium-high heat. Add ginger, garlic, green onions, and chiles and cook , stirring frequently, for about 1 minute or until fragrant. Add bell peppers and tofu and cook for an additional minute.
  2. In a small bowl, whisk together curry paste, peanut butter, and coconut milk. Add sauce, tomatoes and pineapple into pot and stir to combine. Cover, reduce heat to medium-low, and simmer for 10 minutes or until bell peppers are tender. Stir in lime juice.
  3. Serve immediately with brown rice and lime wedges.