Pencil Stubs Online
Reader Recommends


Cooking with Rod

By Rod Cohenour

June – Springing into Summer

      Oh, all right. I know. A bit cheesy “ SPRINGing into Summer”, but it appears that is what is about to happen. Oklahoma and surrounding states have been faced with horrific weather challenges this Spring: floods, tornadoes, high winds, HUGE hailstones resulting in lots and lots of damage. We need something to brighten our outlook even if that means more Oklahoma HEAT.

      This great recipe created by my sweet M should do the trick. It will put a smile on your face while it fills the tummy! And, it has just enough heat to make you reach for that icy sweet tea or tangy lemonade.

      Bon appetit~!

Melinda Cohenour
April 9, 2009

• 5 lbs. lean stew meat
• ½ cup Non-fat chicken broth
• 1 large red bell pepper, cubed
• 1 large green bell pepper, cubed
• 1 medium-large Bermuda onion, diced
• 2 cans Pineapple cubes and juice (about 20 oz)
• 2 cans diced tomatoes (about 16 oz.)
• 1 tomato can of water (use to rinse out both cans)
• Garlic powder
• Onion powder
• Black pepper
• Parsley flakes
• Chile pepper, ground fine (New Mexico style, preferred)
• ½ bottle Ken’s Asian Ginger-Soy dressing


    1. Rinse stew meat. Heat electric skillet to 350º. Add stew meat. Season with garlic and onion powders, pepper and chile powder. Pour chicken broth into skillet. Close steam vent completely. Permit meat to slowly steam and brown. Stir to break into separate cubed pieces. Continue to cook with steam vent closed for about 30 minutes, until meat is evenly cooked.
    2. Open steam vent and continue to cook, permitting gathered liquids to cook down and tenderize meat pieces. After about another 15-20 minutes, add juice from one can of pineapple chunks to meat. Stir well, remove skillet lid and permit meat to continue to simmer in liquids, letting liquids evaporate and meat to begin to brown.
    3. When properly browned on one side, stir well. Add diced fresh peppers and onions. Add both cans of diced tomatoes. Fill one can with water and use that 1 can to rinse out both tomato cans to use all the juice. DO NOT ADD PINEAPPLE YET. Bring to a good steam again with skillet lid back on and steam vent closed. When vegetables have steamed and onions are almost translucent, add pineapple cubes and sprinkle liberally with parsley flakes. Let cook with steam vent only partially open for about 5-10 minutes. Add ½ bottle Ken’s Asian Ginger-Soy dressing. Cover and simmer another 5 minutes. Stir well, turn off skillet heat and cover with lid.
    4. Serve over prepared Cilantro-Lime Rice. Serves 10.


• 8 cups chicken broth (add water, if necessary, to broth to make an even 8 cups)
• 4 cups white long-grain rice
• Lime juice (best to use the little lime filled with juice found in the Produce Department
• Cilantro, washed, dried, bulk of stems cut off and leaves and top stems chopped roughly.


Prepare rice per manufacturer’s instructions (usually heat broth/water to boiling, add rice, stir, lower heat, cook about 5 minutes.) Turn heat off and permit to sit for 30 minutes, until liquid is absorbed and rice is cooked tender. Add lime juice and a goodly amount of the cilantro (to taste).

Serve rice topped with Polynesian Beef Tips, hot.

Delicious with a simple tossed salad and a baguette of fresh French or Sourdough bread.

Click on author's byline for bio and list of other works published by Pencil Stubs Online.


Refer a friend to this Column

Your Name -
Your Email -
Friend's Name - 
Friends Email - 


Horizontal Navigator



To report problems with this page, email Webmaster

Copyright © 2002 AMEA Publications