I FORESEE JUICY AND SWEET MANGOES

I’m no psychic or no seer; but, one thing I know for sure is that these sturdy green mangoes will transform into amazingly, juicy and sweet specimens. It has occurred year after year. And when this period comes around, it brings back heartwarming memories within.

When the sweet and warm juices envelop the atmosphere, they entice not only humans, but, also the tweety birds and a few prancing squirrels. They  come and peck and devour as soon as these wholesome fruits mature.

I will be keeping an eagle’s eye out for nature’s bounties. These  are packed with vitamins, minerals, fibers and other nutrients. Moreover, I can’t wait to turn them into mouth-watering and spicy salsa paired with  protein dishes like seafood and poultry.

There is nothing like  refreshing mango-flavored beverages. Now, let me not forget those mango margaritas; maybe, a few frozen.  I will balance out the sweetness of the mangoes and add a hint of chili powder or salt on the rim.

I see spectacular culinary things in the near future.

 

 

 

Advertisements

I’M A HAPPY NIBBLER

I hate to be hungry for a long period. Who does? If you know me well, you can attest that I’m a nibbler. I’m like a traveling pantry. I’m not leaving home without some form of filling bites to munch on. This move enables me from indulging in the wrong type of foods.

Sometimes, I do feel like a squirrel. They are always seeking out and nibbling on bits. Come to think of it, eh, they often try to be in my proximity. They and those birds are quite smart. They see me reach for those nuts and I’m happy to share a few with them.

But anyway guys, I stave off those hungry pangs by packing in small zip lock bags:

  • dried fruits and nuts (unsalted)
  • ripe banana or any fruit
  • apple along with a dollop of peanut butter
  • water

These types of healthy and filling foods aid me to keep my blood sugar in check because they keep me satiated for hours until to get to a substantial meal.  Moreover, they save me a few dollars because I try to prep them in advance. I do this  by purchasing bigger quantities like nuts and pack same in baggies.

I never leave home without ‘good old’ water. A few sips, provides me with the hydration I need throughout the day while I’m away from home. The potassium-rich banana is also very filling. I can never give up my fiber-rich apple bites. Sometimes, I pair same with a dollop of peanut butter.

No one should go hungry. A few of these food moves keep me in check and make me a happy camper.

 

 

BROCCOLI AND KALE SOUP ##FIBER!!

 Time was of the essence. When it comes to this time of the year (approaching summer), perishables get a beating. Had some of nature’s wholesome foods (kale/broccoli) on hand. From the looks of a portion of same, they were heading downhill.

BROCCOLI, KALE AND OTHER INGREDIENTS FOR SOUP
BROCCOLI, KALE AND OTHER INGREDIENTS FOR SOUP

Decided to transform them into a creamy and smooth dish in the form of broccoli and kale soup. Did someone say ‘FIBER!!’ Added a few other ingredients like:

  • diced onions
  • garlic
  • veggie bouillon
  • water
  • olive oil
  • salt and black pepper
  • milk
  • sharp cheddar

In a stock pot, diced onions  and crushed garlic were sautéed in olive oil. Then kale and broccoli were added to the mix; making sure to season along with salt and black pepper. Water was added along with vegetable bouillon. This simmered until tender.

After cooling, this was added to standing blender for pureeing.

BROCCOLI AND KALE SOUP IN BLENDER
BROCCOLI AND KALE SOUP IN BLENDER

This was poured into stock pot under low heat. Warm milk and sharp cheese were then added. This brought it further to a creamy consistency. Served same with garnish of broccoli and a dollop of sour cream.

ANGEL HAIR AND CORNED BEEF IN A CAN

When hunger calls and I’m  too weary to cook a huge meal, it’s imperative that I go with what I have in-house. And that was what I did. Delivery couldn’t have done a swifter move.

Had a slice of corned beef (may have  been Libby’s brand) securely wrapped in saran wrap and foil in freezer. Once in a while, I like to go here and be naughty with my food choices. Defrosted same and added to sautéed baby sweet peppers, onions, tomatoes with finely chopped scotch bonnet peppers.

Tossed in an al dente serving of whole-wheat angel hair pasta and combined with the tasty and delectable treat. Garnished with Italian parsley I had on hand.

BUTTERMILK FRIED CHICKEN/GRILLED CORN SALAD

So, after I made a delicious grilled corn salad from summer’s crispy and sweet corn on the cob

GRILLED CORN SALAD
GRILLED CORN SALAD

decided to continue on the Southern path. Paired same with some chicken thighs. Those ‘bad boys’ were begging to be soaked up in some buttermilk. Did them the honors and soaked them overnight in the tart and creamy liquid after seasoning them with a little salt, black pepper, paprika and crushed garlic.

Removed them from buttermilk and drained on paper towel. These were then placed in flour seasoned with additional paprika, salt and black pepper. Oh, those thighs were super-happy as they were thoroughly deep-fried in canola oil.

After draining excess oil from chicken, they were served with the warm grilled corn salad along with steamed broccoli and nature’s butter (avocado).

I SEE SIGNS OF A #GRILLED CORN SALAD

In my neck of the woods (So. Florida), the temperatures are climbing. Without a doubt, the calendar might say otherwise; but, the sizzling days of summer have arrived and so are the crispy corns of summer.

Decided to honor one of summer’s wholesome foods by grilling a couple corns on the cob.

GRILLED CORN ON THE COB
GRILLED CORN ON THE COB

As I removed the kernels, I had to pull myself away from the sweet and crispy treats. I  nibbled on quite a few as they made their on the chopping board. These will be added into a warm bed of assorted veggies  consisting of:

  • mini sweet peppers of assorted colors
  • onions
  • scallion
  • celery
  • grape tomatoes

Then, I will season with a pinch of salt and black pepper. I will make a slightly sour and sweet dressing made from honey and a splash of vinegar along with finely chopped parsley.

I’m excited. Summer is here in my kitchen!

FLUTES OF GOODNESS #WATERMELON DRINK

Studies have revealed that watermelon could be one of the world’s healthiest foods. It’s available year-round and is relatively inexpensive during its peak period (during the summer months).

Watermelon is  loaded with vitamin C and A. It has a great source of lycopene, potassium, magnesium, vitamins B1/B6 and other nutrients. Research has also found that the water-based fruit helps the lowering of blood pressure digits.

Turned a few chunks of mine into a refreshing drink. Added to standing blender:

  • chunks of watermelon
  • juice of lemon
  • cold water
  • dollop of honey

All ingredients were blended and the flutes show the refreshing results.

Salud!

 

 

A SATURDAY STAPLE #CHICKEN AND VEGGIE SOUP

Call me a creature of habits; but, when it comes to the culinary-side of things, if it feels good, tastes good, I’m ‘rocking’ it. And, that’s my relationship with soup. Any given Saturday, I like to prepare and cook a hearty pot of soup. This generally lasts me throughout the upcoming week. It’s satisfying, easy to prepare and nutritious.

Today is no different. Moreover, the morning began with an unseasonably cool May morning for South Florida standard. That gave me more encouragement to hop inside my kitchen and prep for this delicious concoction.

My soup of choice was chicken and vegetable soup. I used the backbones and the feet of the chicken as my protein. These are excellent for great flavors and loaded with nutrients. I made use of Florida’s sweet and crispy corn on the cob. Soup also consisted of assorted root veggies like carrots, celery, chocho, onions and pumpkins.

With a myriad of aromatic spices and ingredients like pimento (all spices), garlic, scallion, fresh thyme, salt, black pepper, scotch bonnet pepper, and Grace chicken noodle packet mix, soup simmered to a succulent finish.

UNLIKELY PARTNERS #JERK/ASIAN WINGS WITH PASTA/CORN SALAD

When Friday arrives, my culinary needs goes over the top and a bit out of the norm. Anything is possible. Didn’t feel like dining out. I craved the taste of my humble kitchen. After all, Monday to Thursday, I try my utmost best to eat with a fine balance.

Had a few wings in-house and decided to go ‘jerk’ with same. Went on to use up the packets of Chinese delivery/take-out sauces such as hot pepper/duck sauces along with a few other ingredients like honey, ketchup and soy sauce.

With that amalgamation of spices and ingredients, I was able to turn out some rather spicy, slightly sweet/tart chicken wings. It was like two nations (Jamaican/Asian) meeting culinary-wise.

JERK/ASIAN FLAVORED CHICKEN WINGS
JERK/ASIAN FLAVORED CHICKEN WINGS

To go with my jerk/Asian flavored wings, I decided to serve a shell pasta, corn, avocado and veggie salad which could be had either cold or warm. The creaminess of the salad  balanced the spicy jerk/Asian wings.

PASTA AND CORN SALAD
PASTA AND CORN SALAD

Though my supper was unique combos, they turned out to be perfect culinary partners. I was super-happy.