Biryani with Pineapple & Bacon Chicken Sausage

Every time my hubby and I go to Trader Joe’s, we pick up something new to try. Our latest product testing session led us to Briyani, which has rice, onions, peas, red pepper, apples, raisins, and spices.biryaniricedish

It is slightly spicy, curry-y and fat free. The delightful little peas retain their bite when the Biryani is cooked on a stovetop. I decided to pair the rice dish with slices of smoked chicken sausage and added an onion, garlic, Sri Racha, and a steamer package of broccoli and cauliflower florets for more flavor and texture.  Some cilantro sprinkled on just before serving adds some extra freshness.  Grab a mint when you’re done, though!

I made this as a quick weeknight meal in one pan. It is so simple to make, I can lay it all out in one paragraph:

In a large pan, place cauliflower and broccoli florets and add 1/4 c water, then cover to steam for a few minutes until fork-tender. Add half of a chopped onion and cook until almost transluscent. Add a teaspoon of minced garlic, 2 tbsp Sri Racha and toss in the sliced sausage, stirring occasionally until heated through. Add the bag of Biryani. Cover and cook for about 5 minutes. Sprinkle with cilantro.  Serves 4.



The easiest, most stable way to cut a watermelon

As a winter person, I am very happy that Labor Day came and went because it signifies that summer is in its final throes.  I’m super excited to share my favorite cool weather dishes, but first I fully intend on taking advantage of the last bounty of summer foods, especially the naturally awkwardly shaped and sized watermelon.

My large watermelon in all its glory.

Cut both ends off and then cut it in half. Stand the two watermelon pieces up comme ça.

Carefully cut the rind all around the watermelon by slicing downward and turning the watermelon a little with each slice.

Be sure to have a bowl nearby to hold all the rind.

Cut across first and then crosshatch.

I like to season my watermelon with Tajin to make it a little spicy.