Quick & Easy Chicken Noodle Soup


It all started with a sneeze and I knew I was sick! And boy did this sickness come on fast and strong.

Unfortunately for me, it’s not one of those weeks where I can sit back and relax under the covers bingeing on my favorite TV shows. Nope! I have multiple projects to complete, recipes to design, and family gatherings to attend.

So what’s my go-to for powering through weeks like this? It’s always a remedy of DayQuil Severe to get me through the busy days and NyQuil Severe to rest as much as possible at night. I’m never more relieved to know that I have DayQuil and NyQuil tools at my disposal.

Feeling so much better, I was able to whip up this Quick and Easy Chicken Noodle Soup, which couldn’t have been be more comforting. There’s truly no better combo than a little soup + DayQuil and NyQuil to prove that having no sick days is possible to achieve!

Quick & Easy Chicken Noodle Soup


Adapted from Thai-Infused Chicken Noodle Soup
Time: 20 Minutes
Serves 6

3 quarts low-sodium chicken broth
1 15 oz can whole sweet corn, drained, liquid reserved
8 nests Mandarin Noodle Nests (about 200 grams)
1 lb ground chicken
1 tbsp fresh ginger, minced
3 cloves garlic, finely chopped
1 bunch green onions, finely sliced
1 large serrano, finely sliced
8-10 dried birdseye chilies (optional)
1 tbsp fish sauce
1 tbsp light brown sugar
1 tbsp sambal oelek chili paste
Zest and juice of 2 kaffir limes
1 small bunch cilantro, roughly chopped (reserve 2 tbsp for garnish)

To Garnish
Fish Sauce
Chili garlic sauce
1 lime, cut into wedges
Chopped cilantro

In a large skillet or Dutch oven, heat chicken broth and reserved corn liquid over high heat and bring to a boil. Add noodles and cook according to package directions until al dente (about 4 minutes). Carefully ladle noodles out of broth with a pasta spoon and set aside.

Add the chicken, corn kernels, ginger, garlic, green onions, serrano chilies, birdseye chilies, fish sauce, light brown sugar, and sambal oelek to the broth. Bring to a simmer on medium heat for 5 minutes, breaking up chicken with a spoon.

Return noodles to the broth and stir in lime juice, lime zest, and cilantro. Serve immediately in bowls and season to taste with additional fish sauce and chili garlic sauce. Garnish with lime wedges and cilantro.

If you liked this recipe, you will love my recipes for Korean Beef and Daikon Radish Soup, Easy Beef Pho, and Ramen with Rainbow Chard!



Hearts of Palm Pasta with Sausage Ragu

I've often thought that a convincing low-carb pasta was almost impossible. In theory, I thought that maybe a food scientist would someday concoct something made from wonky processed food ingredients that could be believable. But pasta made out of real food that is low-carb? No way.

Palmini pasta was kind enough to send me a couple cans of their hearts of palm pasta. At only 90 calories, 18g of carbs, and 12g of fiber per can, I was skeptical. How could it be so healthy, but taste so similar to pasta?

I figured I could at least give one can of Palmini a whirl with a basic sausage ragu. To say I was impressed with the result would be an understatement.

When I opened my first can, I started snacking on the pasta right away. Luckily I didn't eat too much, so I didn't have to open up a second can to complete the recipe! I can't wait to cook up my next can soon!

Whether or not you're cooking with Palmini, this ragu is amazing and will be great with regular pasta too. Or if one person at your dinner table is living a low-carb or keto lifestyle, but you need your wheat noodles, why not make pasta two ways? Yep, now everyone's palates can be pleased!

Hearts of Palm Pasta with Sausage Ragu

Time: 35 Minutes
Serves: 4

2 tbsp extra virgin olive oil, divided
5 bratwurst sausages (about 1 lb), casings removed
1 tbsp fennel seeds
1 medium carrot, grated
2 tbsp garlic, finely chopped
1 tbsp oregano
1 tsp red pepper flakes (or more if desired)
1/4 cup Ruby port wine
1 28-oz can whole peeled tomatoes
3 bay leaves
1 can Palmini pasta, rinsed and drained
2/3 cups parmesan cheese, grated
1/2 cup parsley, finely chopped

In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium heat. Add bratwurst and fennel seeds and cook until the sausage starts to brown, about 5 minutes. Add grated carrot and cook until sausage is completely cooked through, about 5 more minutes. 

Add an additional tablespoon of oil to the skillet and stir in garlic, oregano, and red pepper flakes. Cook until fragrant, about 30 seconds. Stir in port and bring to a boil and cook until the wine almost evaporates, about 1-2 minutes. Add the whole peeled tomatoes and bay leaves. Reduce heat to medium and simmer for 15 minutes, until the flavors combine. Discard bay leaves.

Add Palmini pasta to the ragu and stir in parmesan and parsley until combined, about 3 minutes. Serve on plates and garnish with additional parsley and parmesan if desired.



Tofu Banh Mi with Sunflower Seed Pate and Squash Pickles

Banh Mi Up, Scotty! 

Check out the recipe below for this incredible Tofu Banh Mi from Purple Carrot. The sandwich was so good that it transported me to a place where it is effortless to #PledgePlants and consume 100% plant-based dishes. 

As an omnivore, it is still important for me to cook up vegan meals on a regular basis because doing so reduces my carbon footprint and allows me to focus on nutrient-dense foods that lead to better health outcomes. 

If you want a meal kit that is healthy, easy to make, and extremely delicious, look no further than Purple Carrot. You can use the code Diet30 here to receive $30 off of your first order and thank me later for an out-of this-world gastronomic experience! 

Tofu Banh Mi with Sunflower Seed Pate and Squash Pickles

Adapted from Purple Carrot

Time: 45 Minutes
Serves 2

½ cup sunflower seeds
1 package extra-firm tofu, drained and sliced into 6 pieces
Kosher salt and freshly ground pepper
⅓ cup potato starch
1 small bunch cilantro, leaves and tender stems
1 garlic clove
1 tbsp olive oil
2 French rolls, sliced lengthwise
2 tbsp Vegenaise®
2 oz squash pickles
2 large carrots (about 5 oz), grated
1 jalapeño, thinly sliced
2 oz spring mix
1 tbsp miso ginger dressing

Preheat the oven to 400°F. 

Place the sunflower seeds in a small saucepan and cover with an inch of water. Bring to a boil over high heat and reduce heat to low for 35 minutes. Drain. 

Wrap each tofu piece in a paper towel and gently press to remove excess water. Lightly season the tofu with salt and pepper.

Place the potato starch on a plate. Coat each piece of tofu in the potato starch, dusting off any excess. Place the tofu on a parchment lined baking sheet and bake until browned and crisp on the top side, about 15 to 20 minutes. Flip and cook on the second side for another 15 minutes.

Add the sunflower seeds to a food processor. Add half the cilantro, 1 clove of garlic, 1 tbsp olive oil, and a pinch of salt and pepper. Pulse until nearly smooth, scraping down the sides of the food processor as necessary.

Place French rolls in the oven to toast, about 3 to 5 minutes.

Spread the sunflower pate on one side of the warm rolls. Spread Vegenaise® on the other side and lay the crispy tofu on top. Add a few squash pickles, remaining cilantro, carrots, and jalapeño slices. 

Divide the spring mix between your plates and drizzle with miso ginger dressing. Add tofu banh mi sandwiches to the plates and serve with any remaining squash pickles.




Greek Salad with Za’atar Eggplant and Marinated “Feta”

Greek salad, anyone? How a Greek Salad that’s vegan? “Impossible!” you might respond, but if you try one from Purple Carrot, the results may surprise you! 

Purple Carrot’s Greek Salad recipe utilizes a vegan “feta” that put me on cloud nine. Having studied abroad in Greece in college, I know what a great Greek Salad takes like, so I can certainly vouch for this one! 

This recipe is a vegan find that couldn’t be more of a win-win for me because in an effort to #PledgePlants and cook vegan on a regular basis, I know I can still have my vegan Greek Salad and eat the cheese too! Check out the recipe below.

Want to try Purple Carrot? Sign up here and use the code Diet30 to receive $30 off of your first order! Their meal kits are too healthy and delicious to pass up! #Ad

Greek Salad with Za’atar Eggplant and Marinated “Feta”

Adapted from Purple Carrot

Time: 20 Minutes
Serves 2

2 sprigs of thyme, stemmed
Juice and zest of 1 lemon
¼ cup vegan ricotta
½ tsp dried oregano
3 tbsp olive oil, divided
1 tomato, cut into wedges
1 romaine heart, chopped
3 mini sweet peppers, sliced
1 tbsp red wine vinegar
¼ cup walnuts
1 eggplant, trimmed and cut into 1-inch cubes
2 tsp za'atar spice
2 oz kalamata olives, halved lenghtwise
Kosher salt and freshly ground pepper

In a medium bowl, combine the thyme leaves, lemon zest, ricotta, half of the dried oregano, juice from half a lemon, 2 tsp olive oil, and a pinch of salt and pepper. Gently stir the “feta” and set aside.

Arrange the chopped romaine, tomato wedges, and sliced peppers on a large platter for serving.

In a small bowl, mix together the remaining oregano, red wine vinegar, 1 tbsp olive oil, and a pinch of salt and pepper. Place a large nonstick skillet over medium heat. Add the walnuts and cook the nuts until fragrant and toasted, about 4 to 6 minutes. Transfer walnuts to the vegetable platter.

Return the large nonstick skillet to medium heat and add 2 tbsp olive oil. Add the eggplant and sprinkle with salt and pepper. Cook, stirring occasionally, until browned in places and tender, about 5 to 7 minutes. Add the za’atar spice and toss to combine. Cook eggplant for an additional 2 minutes.

Top the vegetable platter with the olives, marinated "feta," and za’atar eggplant.

Serve the Greek salad on plates and drizzle with red wine vinaigrette!


If you enjoyed this recipe, you will love my recipes for Easy Chicken and Blue Cheese SaladRoasted Pork Tenderloin Salad, and Steak & Arugula Salad!



Kale and Green Bell Pepper Pasta with Goat Cheese and Parmesan

It's the middle of December, but my California garden is still going strong with kale and green bell peppers. I'm not a big fan of stuffed bell peppers, so I have to get creative in my kitchen every week or two in an attempt to use up every last one!

While we usually opt for red bell peppers in pasta, this recipe was a great way to use up our cute little green ones instead. They're still sweet and provide a nice texture that pairs well with kale and corkscrew pasta. 

Ready in 30 minutes or less, you'll also love this whole grain pasta between the tanginess of the goat cheese and lemon zest, which are balanced with a little umami from the parmesan cheese. It's bright, healthy, and just as important, finger-lickin' delicious! 

Kale and Green Pepper Pasta

Time: 30 Minutes
Serves 4

1 large bunch kale, about ¾ lb, stemmed, and roughly chopped
¾ pound kamut khorasan corkscrew pasta
1 tbsp extra virgin olive oil
1 small red onion, finely chopped
2 medium green bell peppers, chopped
4 garlic cloves, finely chopped
2 tbsp capers, drained
½ tsp red pepper flakes
Kosher salt and freshly ground pepper
Juice and zest of 1 lemon
1/3 cup white wine (optional)
¾ cup goat cheese, crumbled
¾ cup Parmesan cheese, grated
Lemon wedges to serve

Bring a large pot salted of water to a boil. Add kale and boil until tender, about 2-3 minutes. Transfer the kale to a bowl with a slotted spoon and set aside. 

Return the water to a boil and add the pasta. Cook according to package directions, until al dente. Drain the pasta, reserving ½ cup of the pasta water, and set aside.

While the pasta boils, heat olive oil in a large medium skillet or Dutch oven. Add the onion and peppers and sauté for 5-6 minutes, until softened. Stir in the garlic, capers, and red pepper flakes, and season with salt to taste. Add the lemon juice, zest, and white wine, and simmer until the wine is nearly evaporated, about 3 minutes. Return the kale and pasta to the pan and stir until combined (add reserved pasta water if the pasta is dry). 

Stir in goat cheese and parmesan until the pasta is well coated and season with salt and pepper to taste. Serve the pasta in shallow bowls, squeezing over lemon wedges if desired.



Rotisserie Chicken with Braised Root Vegetables

There is nothing like root vegetables in fall and winter! One of my favorites is daikon radish, which I tend to purchase for Korean and Japanese recipes.

While most European radishes are pretty small, daikon radishes are ...well, ginormous! Not a problem for me, though - the radishes seem to last at least a couple weeks in the refrigerator, so I can make radish recipe after radish recipe, yum!

Wanting to make something beyond my go-to recipes for daikon this time around, I scoured a few of my favorite online recipe websites for radishes and found a recipe by Food and Wine for Braised Root Vegetables and Cabbage with Fall Fruit. Can you pack more fruit and vegetables into one recipe than this one? I'd gander that would be really hard to do. Incredible.

The recipe reminded me a lot of one that Adrian and I have cooked for years, which refer to as "German Chicken." We usually make it with chicken thighs, sauerkraut, carrots, and a 12-oz bottle of German beer, and simmer over the stovetop for about 45 minutes.  We decided that we could perfectly combine these two recipes and make something even more special. And that we did!

Bursting with so much flavor from the sweet apples, pears, and carrots, and daikon with some tang from the sauerkraut, I guarantee you will love this dish. Plus there's no better way to use leftover daikon if you have a lot in your refrigerator, like I always seem to have!

Rotisserie Chicken with Braised Root Vegetables

Time: 1 Hour
Serves 4-6

4 tbsp extra-virgin olive oil
1 small white onion, thinly sliced
4 carrots, sliced 1/3-inch thick
1 1/2 cups daikon radish, peeled, cut into 1-inch pices
¾ lb green cabbage, cored, and coarsely chopped
1 Golden Delicious apple, peeled, cored, and cut into 1-inch pices
1 tbsp garlic, thinly sliced
Kosher salt and freshly ground pepper
½ cup low-sodium chicken broth
1 cup sauerkraut
1 rotisserie chicken, carved into about 8 pieces
1 Bosc pear, peeled, cored, and cut into 1-inch pices

Preheat the oven to 350 degrees F. In a large, deep skillet, heat olive oil over medium heat. Add the onion, carrots, daikon, cabbage, apple, and garlic. Season with salt and pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, 6 minutes. Add the broth and sauerkraut and bring to a boil. Cover and braise in the oven for 10 Minutes. Add rotisserie chicken, cover, and cook for another 20 to 25 minutes, until the vegetables are tender. Remove from the oven.

Stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer to plates and serve immediately.



Chicken Tikka Masala Enchiladas


These chicken tikka masala enchiladas are outrageously delicious! I bet you can almost taste them from where you’re sitting.

I’ve been such a big fan of Maya Kaimal Foods since I was a youngster in college, so when they reached out to me for a recipe post, I was over the moon! Maya Kaimal’s simmer sauces are to die for and are truly incredible because you can make the tastiest Indian dishes in minutes. 

My college recipe list with Maya Kaimal simply consisted of a protein (usually chicken), a few hot peppers to simmer with the sauce, plus some cilantro and lime wedges to top it all off. Simple, right? 

Now that I have some more cooking skills under my belt and basically work part-time in my kitchen (!), I decided to come up with a dish that is still simple and easy enough for a novice chef, but just complicated enough in flavor for those of us who love to cook! 

The flavors of Maya Kaimal’s simmer sauce truly came out beautifully with this enchilada concept and so wonderfully paired with the cilantro chutney. Fusion at it’s best. I dare you to give it a go!

Chicken Tikka Masala Enchiladas

Time: 50 Minutes
Serves 4-6

1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, finely chopped
3 medium jalapenos, finely chopped
Kosher salt and freshly ground black pepper
1.5 lb chicken thighs, chopped into ½-inch pieces
2 fresh tomatoes, finely chopped
1 (12 oz) jar Maya Kaimal Tiikka Masala Sauce
¼ cup heavy cream
Juice of ½ lime
16 (6-inch) tortillas
3/4 cup cotija cheese, divided
1 small white onion, sliced into rings

3/4 cup green onions, roughly chopped
2 serrano peppers, roughly chopped
2 tbsp ginger, peeled, roughly chopped
2 cloves garlic
1 small bunch cilantro leaves
1 tsp salt
1 tsp sugar
Juice of 1 lime
2 tbsp extra virgin olive oil

To Finish
Lime wedges

Preheat oven to 350F.

In a large skillet or Dutch oven, heat 1 tbsp olive oil over medium heat. Add onion, garlic, and jalapenos and season with salt and pepper. Cook until onion and chilies have softened, about 4 minutes. Add chicken, and brown for 5 minutes. Add tomatoes, and cook for 5 minutes longer. Stir in 3 tbsp Tikka Masala sauce, heavy cream, and lime juice. Bring to a boil and reduce to a simmer for about 10 minutes, until thickened.

Line the bottom of a 13 x 9 baking dish with 1/3 cup tikka masala sauce. 

Heat tortillas in microwave for 30 seconds each. Fill each tortilla with 1/4 cup chicken mixture and sprinkle with a little cheese. Roll up the tortillas and place seam side down in the baking dish. Top with remaining tikka masala sauce, remaining cheese, and white onions. Bake for 15 minutes, until the cheese has melted slightly.

Meanwhile, add all of the chutney ingredients to a blender and blend until smooth.

Serve enchiladas on plates garnished with cilantro. Spoon over chutney and squeeze over lime wedges.



Roasted Salmon without a Recipe

I made this roasted salmon a couple weeks ago and misplaced the recipe I wrote down. While I was a little bummed a few minutes ago, I realized that I'd just have to turn this blog post into a salmon recipe....without a recipe!

The perfect thing about this blog post's spin is that when I chose my protein for the night, the ingredients weren't pre-planned. We had some leftover spring onions and lemons in the fridge, garlic in the pantry, and tarragon growing like a bush in our Fall garden. The cooking method came to me quickly and easily when I opened up the refrigerator and started fishing for ingredients. Maybe losing my chicken-scratch recipe was meant to be so I could share some quick and easy no-recipe strategies with you.

So what's my first tip for salmon without a recipe? Make it on a Friday when you have some leftover produce in your fridge and pantry! It's a delicious protein that pairs with just about any flavors - sweet, savory, acidic, spicy, or even salty. I especially love salmon with leftover greens. 

Second tip: Pre-heat your oven to 450F and lightly brush a foil-lined baking sheet with olive oil (I tried not rhyming here, but it was difficult!). Meanwhile, locate your produce and cut into any size you desire. If you think your ingredients will take a little longer than 10 minutes in the oven, you might want to sauté them first in a little bit of oil until tender.

Third tip: Brush your salmon and produce with olive oil and/or a condiment (or two) of choice like mustard, honey, BBQ sauce, or an Asian sauce like Hoisin or Oyster Sauce. Season your produce to taste and scatter over the salmon.

Final tips: Cook the salmon until your vegetables are tender and the internal temperature of the salmon reaches 145F, about 10-15 minutes.

Easy enough? Yep, think I might make this again tonight after a long week!



Indonesian-Flavored Pork Lettuce Cups

When I look at my garden for recipe ideas, my thoughts often gravitate toward Southeast Asian food. We grow so many different aromatics, herbs, chilies, and even spices (Yup! We collect our own coriander seeds), that it makes it so easy to make our favorite stir-fry recipes almost on the spot. To make these dishes even easier to make, we always keep Southeast Asian ingredients in our pantry as well - like candlenuts, tamarind paste, and coconut milk. 

Thankfully, even though it's the end of October, we still have a handful of birdseye chilis growing on our 4-year-old chili tree, habaneros and jalapeños growing like weeds, and basil plants that continue to thrive.  With this abundance, great weather, and cloudless skies, I couldn't love October more in Coastal California. My only regret is not growing pumpkins this year. Then we could have made some pumpkin curry on the spot!

Whether or not you grow these aromatics in your garden or your local market carries them, know that they can all easily be ordered online, and you have no excuse not to make it! This is especially true because this Indonesian stir-fry recipe is ready in 20 minutes or less, and is insanely delicious. The spicy pork melts in your mouth with the sweetness of the tamarind and the creaminess of the coconut milk, and the romaine lettuce cups provide a wonderful crunch! Are you drooling yet? I am and I just had some.

Indonesian-Flavored Pork Lettuce Cups

Time: 20 Minutes
Serves 4

1 lb ground pork
1 small onion, finely chopped (about 1 cup)
2 candlenuts, grated
6 birdseye chilies, seeded, finely chopped
1 large jalapeño and/or 1 small habanero, seeded (can substitute with bell pepper for mild flavor)
6 cloves garlic, finely chopped
1/2 tsp cumin
1 tsp coriander
1 tsp galangal
1 tsp lemongrass
1 tsp salt
1 tbsp canola oil
1 cup coconut milk
4 tsp tamarind concentrate
1 Indonesian bay leaf (optional)
1 small bunch lemon basil (optional)

To Serve
1 head romaine lettuce cleaves

In a medium bowl, combine pork with onion, candlenuts, chilies, garlic, cumin, coriander, galangal, lemongrass, and salt. 

Heat canola oil in a large skillet or wok over medium-high heat. Add pork mixture, breaking up with a spoon, and sauté until browned, about 5 minutes. Stir in tamarind juice, coconut milk, and Indonesian bay leaf. Bring to a boil and reduce to a simmer. Cook until the coconut milk is mostly absorbed into the pork, about 5 more minutes. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted. Adjust seasonings if desired and remove from heat.

Divide pork, arranging over romaine lettuce leaves, and serve immediately!

If you enjoyed this recipe, you will also enjoy my recipes for Thai Basil PorkPork Belly Stir-Fry with Snow Peas and Mixed Mushrooms, and Szechuan Beef Lettuce Wraps



Ropa de Vieja (Cuban Beef Stew with Vegetables)

Ropa de Vieja is one of Cuba’s national dishes and is hands-down, a seriously delicious beef stew with bell peppers and tomatoes. The dish translates to “old clothes” because after hours of cooking, the flank steak’s stringiness looks a lot like clothing that’s been worn a little too long! 

My friend (and future cousin-in-law!) asked that I come up with my own version, since it’s one of her favorite recipes that her Cuban grandmother and aunt would make for dinner during her childhood summers in Miami. She provided a little history on the dish and requested that I make one without MSG (yay!). I can only hope she approves. If she does, she claims I’ll be an honorary Cuban. I’ll just have to keep an eye out when I make it for her, since I heard she used to sneak spoonfuls behind her abuela's and tía’s backs! 

For those familiar with the recipe, if you’re wondering where the “de” comes from, my friend’s aunt insists on it! Apparently she has amazing attention to detail, and that’s something I can totally get behind. 

In my version, I decided to convert the traditional recipe to a slow cooker because it usually takes a few hours on the stovetop, and I wanted to see if the slow cooker could make this recipe a  weeknight-possibility without compromising the flavor! It totally worked. No pressure cooker? Save this one for a weeknight and stew the meat for a few hours, until it's beyond tender!

While my recipe is pretty authentic, especially served with Cuban rice, beans, and fried plantains, I’ll admit I added a little red wine, which may make it a little less traditional, but also makes it oh-so-tasty! Feel free to add more broth or water if you want to be even more authentic. The stew would be phenomenal either way!

Ropa de Vieja (Cuban Beef Stew with Vegetables)

Time: 45 Minutes
Serves: 6-8

1.5 lbs flank steak
1 ½ tsp salt
½ tsp freshly ground black pepper
1 tbsp canola oil
1 large yellow onion, thinly sliced
6 cloves garlic, finely chopped
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tsp dried oregano
2 tsp dried thyme
2 tsp dried cumin
2 tsp smoked paprika
1 cup dry red wine
1 (15 oz) can whole tomatoes
1 cup beef broth
3 tbsp tomato paste
1 bay leaf
1 tbsp white vinegar
½ cup pimiento-stuffed Spanish olives, halved

To Serve
Cuban Rice
Fried plantains
Canned black beans

Pat steak dry and season all over with salt and pepper. Heat canola oil in a 6-quart pressure cooker over medium-high heat. Add steak and brown on each side, about 2-3 minutes. Set steak aside. 

Add an additional 1 tbsp oil in the pressure cooker over medium high heat and stir in onions, garlic, bell peppers and sauté until the onions have softened, about 4 minutes. Stir in oregano, thyme, cumin, and paprika and sauté until fragrant, about 30 seconds. Add wine and simmer until most of the liquid has evaporated, about 2 minutes. 

Add tomatoes, tomato paste, beef broth, and bay leaf to the pressure cooker. Simmer for 2 minutes, breaking up tomatoes with a spoon. Return steak and any accumulated juices to the cooker. Cover and secure pressure cooker with lid and increase heat to high. Once the pressure cooker whistles over high pressure, reduce the pressure to low and cook for 25 minutes. Remove pressure cooker from heat and allow to cool before removing lid.

Reheat the stew uncovered over medium heat. Season with salt and pepper to taste. Stir in vinegar and olives and simmer for 5 minutes to allow flavors to combine. 

Serve stew over Cuban rice with fried plantains and black beans on the side.