ODD COMPANIONS? #SAUTEED CABBAGE/KALE WITH HARD-BOILED EGGS

It’s not often that I pair these food items. However, my palate was in a strange mood; so I rolled with the ‘punches’. Moreover, I just wanted to use up some left-over sautéed cabbage and kale I had cooked a couple of days ago. There was no way I was going toss. After all, that would be hard-earned money down the drain.

Like always, I often cook a little extra. My dear mom used to say, “cook an extra dumpling”. And so, I did (well, not dumpling, but cabbage and kale in this case). I was in a chopping mood; thus, I allowed my knife to do the talking. And talked it did and produced extra cabbage on my cutting board.

In a hot skillet, a drizzle of olive oil was placed. Finely finely chopped onions were softened and a clove of crushed garlic added. I made sure to season along with a pinch of salt and black pepper to taste. Cabbage and kale were added to mix and quickly wilted down. Close to the end of cooking time, a mixture of honey was combined along with red wine vinegar. This was then tossed over warm veggie platter.

To top it off, I paired same with hard-boiled eggs. I haven’t eaten hard-boiled eggs for quite sometime. I love the way they keep me satiated for an extended time. They provide such a powerhouse of protein in the diet. Therefore, sometimes, I like to boil same and grab and go and sometimes chop and add to salads.

Eggs were placed in a stock pot with enough tap water to cover same. These were brought to a boil under medium heat for three minutes. Then, they were covered with lid for another ten minutes. Water was then drained and eggs were run under cold tap water and peeled and sliced. With a sprinkle of black pepper and finely chopped parsley, dish was ready to be devoured.

A TAPAS KIND OF EXPERIENCE #JERK WINGS #AVOCADO/TOMATO SALAD

Earlier on, I felt like I was in a Tapas restaurant. Tapas basically means a wide variety of appetizers or snacks in a Spanish cuisine. This type of dining is said to have originated in Spain. Now a days, many restaurants of this nature are becoming popular.

The goal of this type of dining is to foster conversation and interaction among patrons or diners. As a result, small amount of foods are served in the form of hot or cold. Often time, diners combine all the small dishes and make them into one full meal. And, although I wasn’t thinking of same, that’s what I did. Ole!!

Lunch:-

At lunch time, it seems like my palate was in that frame of mind. Thus, I fed the need. I did same by boiling a couple of hard-boiled eggs. These were then sliced length-wise and paired with bite-sized pieces of jalapeno pepper Jack and cheddar cheese,stuffed olives, tomatoes and whole-wheat crackers.

ROOM TEMP. BITES: HARD BOILED EGGS, OLIVES, CHEESE (CHEDDAR,JALAPENO PEPPER JACK), TOMATOES, WHOLE-WHEAT CRACKERS
ROOM TEMP. BITES: HARD BOILED EGGS, OLIVES, CHEESE (CHEDDAR,JALAPENO PEPPER JACK), TOMATOES, WHOLE-WHEAT CRACKERS

Supper:-

I had a few chicken wings seasoned with a sprinkle of salt and black pepper along with jerk seasoning (jerk seasoning is found in a jar in the ethnic aisle) along with crushed garlic. These were marinated overnight and brought to room temperature before cooking. They were then roasted in an oven at 380 degrees for 45 minutes. A glaze consisting of ketchup, a teaspoon of honey along with a little more jerk seasoning was brushed on wings close to the end of cooking time.

Simultaneously carrot slices, onions, and sweet potatoes were roasted on a baking sheet. These were drizzled with a little canola oil, a pinch of salt, along with cinnamon. Both chicken wings and root veggies were finished at the same time.

On the side, a cold salad was served. This was made up of creamy avocado(nature’s butter) and tomatoes along with bits of parsley. These were seasoned with a squeeze of  fresh lemon, salt, and black pepper.

Lunch and supper were quite a treat. My palate and I will certainly revisit this tapas kind of thing. Gracias Espana!