STILL BOUNCING THOSE TURKEY BALLS

Nothing goes to waste in my kitchen. Didn’t have to cook  an iota from scratch. A few days ago, made some spicy turkey balls in a sweet and sour sauce. Though firm on the exterior, they carried a ‘melt in the mouth’ experience to the taste buds.

As always, when I cook pasta, I make an extra portion. Thus, I had those succulent balls with leftover angel hair pasta which still carried just the right bite to same. Lo and behold, discovered some purple sautéed cabbage from a few days ago.  Decided to toss it in the mix. They provided contrasting hue to my juicy and sweet tomatoes and other foods.

Couldn’t help myself. You see, I could consume nature’s butter (avocado), day-in, day out. Glimpsed a lonely piece all by itself.  I wasn’t  going leave that creamy delight in a solitary state; so, I peppered same up (maybe, a bit too much) and made it a part of my dish.

All was well with my palate and I. Like before, my balls served me in a satisfying way.

 

QUICK/LIGHT #PAN-ROASTED TOMATOES/ANGEL HAIR

Supper was a breeze. In less than 20 minutes, my palate and I were able to savor the sweet and mouth-watering offerings of summer in the form of tomatoes and pasta.  Allowed tomatoes to slowly pan-roast in a drizzle of olive oil. Added  some roughly chopped onions and blanched broccoli spears and crushed garlic.

Tossed in al dente style whole-wheat angel hair. Pasta finished the cooking process by absorbing all the amazing juices of tomatoes, onions, garlic and olive oil.  All ingredients and foods mingled well. Garnished dish with finely chopped  curly parsley.

As the juicy tomatoes  exploded and hit the roof of my palate, I knew I was in a good place.

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.

A HERBAL BOUQUET TRANSFORMED MY DISH – #PARSLEY/ALMOND PESTO SAUCE

One way to wake up a mundane dish is to go green. And, that’s what I did. I had a little left-over thinly chopped chicken tenderloin from a few days ago. On the onset,  I attempted to forego and do a new dish.  But, on second thoughts I decided to transform this humble left-over into something quite delicious and interesting.

I grabbed my food processor and decided to make yours truly a quick pesto sauce. Instead of basil which I didn’t have, I reached for my beautiful bouquet of parsley and pulled off a generous portion.

Fresh parsley
Fresh parsley

I placed same in my processor along with a couple of cloves of roasted garlic (did a quick steam/roast in the microwave), a few slivered almonds, salt, cracked black pepper and olive oil. I pulsed and married all the ingredients. It tasted so great I even added it a few spoons to some scrabbled eggs.

Sample of parsley/almond pesto sauce along with scrabbled eggs
Sample of parsley/almond pesto sauce along with scrabbled eggs

My mission was to make me dinner so I cooked me some whole wheat angel hair pasta. In the oven I did a quick roast of zucchini and tomatoes. In a skillet, I sautéed roughly chopped onions and a few pieces of bell peppers in a combination of coconut/olive oil. I made sure to season along with salt and pepper and a dash of dried basil.

I then drained my angel hair pasta making sure to reserve a little of the liquid in case I needed to build or liquefy my sauce. It was time; I added my delicious parsley/almond pesto to the pasta and carefully folded all the ingredients. I retrieved my left-over chicken and cut the pieces in thinner strips and tossed them in. As for the roasted veggies, they too became part of the mouth-watering dish.

Guys, that’s what beautiful things are made of. I garnished with a little chopped parsley and dived right in the amazing dish. Thanks to a bouquet of parsley.