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.
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.
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.
I served couscous with roasted citrus drumsticks along with garlic-flavored asparagus and broccoli.
For me, it’s a big bonus when I can use my a particular food item more than one way. And, that’s how it was with a couple of popular root vegetables. These bold and vibrant vegetables are loaded with nutrients such as beta carotene, vitamins, and more that are beneficial for the body.
Decided to make a refreshing and healthy drink. Added fresh ginger root and lime juice along with cold water. All ingredients were blended and strained for a naturally sweetened drink without added sugar.
I hate to waste. So, I then used the residual pulp to bake some delectable muffins.
With a couple of eggs, whole wheat/all-purpose flour, pinch of salt, baking powder/soda melted unsalted butter, brown sugar, cinnamon, powdered ginger a batter was done up. I made sure to toss in a few dried cranberries for added sweetness.
In no time my batter was ready for muffin cups.
Carrot and beet root muffins were baked at 320 fahrenheit for twenty minutes and an additional five minutes at 350 degrees fahrenheit.
The other day, I felt like a kid again. I like to experiment and sometimes take my dishes to different and quirky level. What’s the worse that could occur? I just wouldn’t try that again.My palate and I were in a colorful and odd place.
Well, that’s what I said to myself as I chopped a few wedges of cabbage to join some sautéed onions in a drizzle of olive oil.
I decided to go Mediterranean/Caribbean with my Jasmine rice of choice. I wanted a hint of color to my lily-white rice. After I sautéed and seasoned along my onions, cabbage and garlic, I added rice and allowed the grains to be coated with oil.
I was in culinary heaven as I watched my ingredients transformed to light yellow in appearance. I also added a sprig of thyme, and scallion. It seemed like I was going toss in the kitchen sink. But, I pulled back.
Rice was covered with lid under low heat after adding water. As soon as it came to a fluffy finish, thinly chopped bell peppers were added. I wasn’t finished. I desired a contrast, but cohesive in flavors and decided to toss in dried cranberries.
All the flavors played off each other. The curry wasn’t overpowering; but, provided a taste that reminded me of childhood and perhaps what would be served in a Mediterranean kitchen. The cranberries took it to another level. They gave a beautiful and contrasting tart-sweet taste to the dish that surprised my taste buds.
I served rice with grilled citrus shrimp and vegetables along with a serving baked orange-flavored chicken wings. Fresh wedges of seasoned vine-ripe tomatoes completed my dish.