A KALE/BROCCOLI/PARSLEY PESTO

MY PASTA IS GOING TO BE SUPER-HAPPY!

IT’S DEJA VU! #CURRIED DRUMSTICKS/THIGHS

Though I like my feathery one  in different styles, maybe, a curried dish is my favorite. Have indulged in same a ‘mil and one’ times. Turned to my drumsticks and thighs as I often do. These parts are loaded with great flavors and can handle a little extra cooking compared to the white meat.

With a few chops to my skinless and bone-in drumsticks and thighs, my dark portions were ready to be immersed in:

  • curry powder
  • cumin
  • crushed all spices (pimento)
  • crushed garlic
  • Salt/black pepper to taste
  • pinch of jerk sauce
  • pinch of sugar for balance
  • splash of vinegar

Marinated and massaged drumsticks and thighs in these array of spices and ingredients. Then, brought them to room temperature and added them to a sturdy skillet with a drizzle of canola oil.

After sauteing chicken for  a few minutes:

  • onions
  • celery
  • ginger
  • fresh thyme
  • minced stock bonnet peppers

Water was added to cover chicken. This was allowed to simmer for under low to medium heat until chicken was fork tender and the right consistency in gravy was arrived at. With a few sprigs of scallion on top, my curried drumsticks and thighs were done.

 

LEFT-OVER BEEF CHUNK WITH BEET/CARROT RICE

Still working my beef chunk from the past week-end. Left-over pieces of beef was paired with roasted bell peppers and vine-ripe tomatoes. Simmered delicious protein under low heat in order to soak up all the aromatic sauce.

Had some left-over pulp from carrots and beets. This was derived after making a refreshing and healthy juice.

BEET ROOT AND CARROT PULP
BEET ROOT AND CARROT PULP

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Decided to enjoy my beta-carotene fix by adding  same to whole-wheat rice. Tossed in some dried cranberries and got a tasty and sweet finish. It was perfect for my pieces of left-over chunk beef. Freshened my dish with some vegetables consisting of garlic-flavored broccoli and spring green beans.

BRAISED CHUCK STEAK IN RED WINE/BALSAMIC SAUCE

I was so excited to partake of supper. I’m more of a seafood and poultry diner. However, once in a while I like to indulge in a succulent piece of beef. Had the craving for same and went with the chunk portion of same.

Chuck steak is relatively inexpensive compared to filet mignon and takes a longer time to tenderize. I fetched a pack with three portions for $5.99. Chuck was marinated overnight with salt, black pepper, crushed garlic, fresh thyme, and balsamic vinegar. The vinegar acted as a tenderizing agent as well as providing a brown hue along with flavors.

Steak was brought to room temperature; then browned on both sides in a drizzle of olive oil. I used a half cup of Cabernet Sauvignon wine to de-glaze  skillet. Roughly chopped onions, and celery were added along with fresh thyme, and rosemary. Also, a squeeze of ketchup and a pinch of sugar were added.

CHUNK STEAK AND OTHER INGREDIENTS IN SKILLET FOR BRAISING
CHUNK STEAK AND SOME OF THE INGREDIENTS IN SKILLET FOR BRAISING

Fresh tap water was added and lid placed on skillet. Steak simmered low to medium heat for approximately 80 minutes until fork tender. Additional water was added when needed. A few grape tomatoes were tossed about five to seven minutes to end of cooking time.

BRAISED CHUNK STEAK
BRAISED CHUNK STEAK

The root veggies released all their delicious flavors and juices and enhanced the taste of the steak. Served up chunk steak with roasted carrots and a herbaceous helping of red-skinned potatoes which soaked up all the amazing flavors. The steak kept its shape but was fork-tender and succulent.

A fresh serving of spring green beans gave the dish a contrasting and crispy taste. While the red and sweet grape tomatoes used to top steak popped and excited my taste buds. Me and my palate were super-happy as we sipped on Cabernet Sauvignon.