ROASTED SWEET POTATO/CHICKEN SALAD

So glad that I went with the culinary ride. Hopped outside the box and decided to take my yams to another level. Cubed, drizzled with olive oil and sprinkled those nutrient packed foods with cinnamon, a pinch  of salt, and powdered ginger.

SWEET POTATOES FOR ROASTING
SWEET POTATOES FOR ROASTING

Placed them on foiled baking sheet and baked at 400 degrees Fahrenheit for approximately 35 minutes until they were crispy on the exterior creamy on the interior.

ROASTED SWEET POTATOES
ROASTED SWEET POTATOES

After cooling, those sweet and crispy treats were added to left-over bite-sized rotisserie  chicken (breast portion), a handful of Italian parsley and a few broccoli spears. For dressing, I combined:

  • a dollop of sour cream
  • light mayonnaise
  • a sprinkle of salt and black pepper
  • a splash of red wine vinegar

All ingredients were combined and ‘married’ well.

My taste buds were ‘over the moon’ with the mix of in the sweet and savory. It was like a party inside my mouth.

ROASTED GRAPES/BROCCOLI CHICKEN SANDWICH

Wasn’t happy with the seeds in my grapes. Thought I had bought the seedless version. Decided to roast them and oh what deliciousness. Those little seeds became quite crispy and more edible. As the high heat caught them in the oven, they took on a limp-like appearance.

It was such a culinary joy to partake of the sweet and tart juices that exploded in my mouth. Be careful,  though, make sure to indulge when they are warm or come to room temperature. Roasted grapes were paired with  roasted broccoli and a light chicken breast sandwich.

My palate was so excited to devour all the goodness between a crusty roll that was overstuffed with wholesome and mouth-watering foods. With a sip of a little Merlot, I was brought to a satisfying place.

 

 

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.

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.

LINGUINE WITH KALE/BROCCOLI PESTO TOPPED WITH HONEY/LEMON SHRIMP

I went a little over the top with nature’s wholesome greens. it  was sort of leap out of the  ‘box’; in that I created a pesto from atypical ingredients. Instead of the classic  basil and/or other herbs, I opted for kale, broccoli and parsley.

Greens were rinsed in tepid water and then added to food processor along with roasted garlic and a splash of water for a quick pulse. This was then seasoned with a pinch of salt and a sprinkle of black pepper, a few pieces of walnuts and crumbled feta cheese.

With a quick final pulse of ingredients, pesto was ready for linguine.

KALE, BROCCOLI AND PARSLEY PESTO
KALE, BROCCOLI AND PARSLEY PESTO

Pesto was then folded into hot linguine. Served pasta with  honey and lemon shrimp.

WENT TURKEY FOR EASTER! #TURKEY LOAF WITH SWEET/SOUR SAUCE

On this Easter day, I decided to be in company of the other feathery one. My protein of choice was  turkey. Transformed my lean protein into a succulent loaf. And, because turkey is somewhat bland, I decided to incorporate diced vegetables, spices, herbs and other ingredients so as to boost the taste in a huge way.

Before I added veggies, I sautéed in a drizzle of olive oil and  seasoned along with a pinch of salt, black pepper, etc.

SAUTEED VEGGIES FOR TURKEY LOAF
SAUTEED VEGGIES FOR TURKEY LOAF

After vegetables cooled these were added to seasoned turkey along with other ingredients.

MAIN INGREDIENTS FOR TURKEY LOAF
MAIN INGREDIENTS FOR TURKEY LOAF

All ingredients were added to turkey and combined without overworking. A loaf was made and a home-made sweet and sour sauce brushed on.

SWEET AND SOUR SAUCE
SWEET AND SOUR SAUCE
TURKEY LOAF READY FOR OVEN
TURKEY LOAF READY FOR OVEN

Turkey loaf was baked for 50 minutes at a temperature of 350 degrees fahrenheit. Then, additional sauce was brushed and loaf was placed under broiler for a another 2 minutes for sauce to set.

Turkey loaf was served with garlic-flavored mashed potatoes along with spring green beans and broccoli.

 

 

ROASTED CITRUS DRUMSTICKS ON A BED OF COUSCOUS

When you have a beautiful canvas to work with, it makes things so much easier. And, that’s what happened with my North African inspired dish. I borrowed one of their popular staples (couscous) and allowed same to be a nest or bed for my citrus chicken drumsticks.

Couscous is uncooked semolina balls (likened to fine pasta). It has virtually no saturated fat and is loaded with potassium, protein, fiber, etc. A little goes a far way. Moreover, it is a a quick and easy dish to prepare.

In a stockpot, I added water, oil, bouillon, a pinch of salt and fresh thyme. Allowed same to come to a boil. Then, stirred raw couscous. Lid was added and this remained for five minutes, then couscous was fluffed with fork. To enhanced and flavored couscous  roasted veggies and dried cranberries were added.

ROASTED VEGETABLES
ROASTED VEGETABLES
COUSCOUS WITH ROASTED VEGGIES AND DRIED CRANBERRIERS
COUSCOUS WITH ROASTED VEGGIES AND DRIED CRANBERRIES

I served couscous with roasted citrus drumsticks along with garlic-flavored asparagus and broccoli.

ROASTED CITRUS DRUMSTICKS
ROASTED CITRUS DRUMSTICKS

My palate and I were in a beautiful place.