Chicken with Pineapple and Edamame

For those of you who do not know what edamame (pronounced “Ed a ma may”) is: Edamame is a green soy bean, harvested at height of ripening just right before it reaches its hardened state. You should try them boiled in their pods and sprinkled with salt—very delicious.

Ingredients (serves two):

Two chicken breasts (Trader Joe’s sells frozen ones in a big bag, be sure to let them thaw completely)

Soy Sauce to taste

Fresh Ginger, grated (a piece size of top of your thumb would probably be a good start)

½ cup of diced pineapple (Trader Joe’s sells this too. Let this thaw before cooking with it)

½ cup shelled Edamame (Trader Joe’s sells these with both shells on and shells off)

Pepper to taste

Romaine Lettuce (head $1.29) 1 pound of steak ($10 per pound) 1 box of colorful pasta ($1.03 Blue’s Clues because my inner child sways me at times.) 1 red pepper ($2.62) Blue Cheese dressing ($2.43) ½ pound block of blue cheese ($3.79 optional ingredient)

*Save money everywhere but in buying meat. Cheap meat is too tough for this.

Wash and shred lettuce. Put it in refrigerator so that it remains cold and crispy at serving time.

Then, cook pasta until tender but not downright floppy. We want pasta to be somewhat cooler, so in this instance, it’s okay to rinse it off with cool water a little bit so it no longer steams.

Meanwhile, cut steak into slices and sear with salt and pepper. Do this in a shallow pan and a tablespoon of oil in pan. As meat cooks, toss it around a bit. When it starts sticking to pan, you’re done in thirty seconds.