Okay, so I got a little enthusiastic with my kale pesto. I couldn’t wait to slather same all over my seafood balls and linguine pasta. With a little help from my stash of hurricane canned goods, I was able to make some mouth-watering seafood balls. Drained the liquid from cans of:
Combined drained canned seafood with:
finely chopped Spanish olives and capers
finely chopped onions
splash red wine vinegar
a sprinkle of paprika
pinch of salt and pepper
a dollop of sour cream
Folded all ingredients together and made them into balls:
In a drizzle of hot olive oil, balls were perfectly warmed on the interior and crispy on the outer. Then, they were finished off with a squeeze of fresh lemon. Topped them with homemade kale pesto and served them with a bed linguine dressed in kale pesto.
Didn’t think twice to pair the two. It was a match made in culinary heaven. Needed to use my wholesome grains that Mother Nature gifted yours truly. Made enough farro salad the previous day. This included sautéed onions, zucchini, mini bell peppers and garlic.
My taste-buds were on high alert. I couldn’t wait to partake of my protein/fiber salad made from Italian pearled farro. Decided to pair same with a seafood treat and went with a favorite of mine, salmon steak. It was a tad thick, so, I made a slit and kept the skin on.
Seared my omega fatty acid dish in a drizzle of olive oil and set aside. Then finely chopped onions were added to skillet along with chopped olives. Because I know that seafood loves acid, a generous squeeze of lime and thinly chopped lime slices and a pat of butter were added.
Returned salmon to the skillet to absorb all the delicious flavors within and to spoon on the citrus/butter sauce. Topped salmon steak with extra chopped olives and lime and garnished same with finely chopped parsley I had on hand.
One thing I know is that I will be revisiting this Italian treat. And, that’s for sure.
Didn’t have to venture on high seas and contend with choppy and perilous waves to get my wild Alaskan salmon to my kitchen. Thanks to those hard-working fisher men/women, I was able to fetch a can of this omega food in my hands.
I had the perfect plan. Decided to make a few salmon patties to crave the hunger within. Drained canned salmon and added a few other ingredients:
Panko bread crumbs (1/4 cup)
finely chopped onions
pinch of salt and sprinkle black pepper
olive and canola oil for frying
fresh lime juice
After combining all ingredients, eight patties were made.
Patties were pan fried in a combination of canola/olive oil under low to medium heat until warmed and cooked on the interior and brown and flaky on the outside. Salmon patties were topped with a dollop of sour cream and finely chopped scallion.
Felt like I was transported to a tropical paradise for lunch. My palate and I couldn’t wait to devour a sweet, tart and mouth-watering serving of mango salsa. My protein of choice was heart-healthy salmon.
This omega acid fish was seared on both sides in a drizzle of olive oil. Then a lime-butter sauce was spooned on. Chopped olives and capers were used for topping. Servings of steamed Jasmine rice along with garlic-flavored asparagus completed my tropical dish.
So, the carnivorous side of me has been tabled for a bit. Once in a while, I like to tread on the ‘beefy’ side of things. With those chilly temperatures in my neck of the woods, I know that I’ll revisit.
Today, it’s all about a return to the briny deep. That’s where I fetched a lovely catch (skinless salmon). Though I like ‘skin-on’, I settled for what was available. In my mind’s eye, I pretended I was up Maine or the Alaska.
Anyway, brought the omega-fatty acid catch home and decided to pan-sear in a drizzle of olive oil. First, I made sure to season with a pinch of salt and black pepper. I also added a crushed garlic clove which was discarded before pan searing.
After a quick dry on paper towel, fish was seared for approximately four to five minutes per side. This was set aside and chopped onions and olives were added to skillet. After softening of onions, left-over white wine (chardonnay), a squeeze of lemon and a sprig of fresh thyme were added to pan. I made sure to season along.
A pat of butter was added to pan under low heat. Then, salmon was added back to pan in order to soak up all the aromatic flavors. And, because fish love acid, I decided to further add a few capers along with finely chopped parsley for garnish.
Seared salmon was served over whole grain pasta (spaghetti) along with left-over grilled eggplant and feta cheese.
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!!
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.
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!
It didn’t take me long to decide on what to prepare and cook for supper. You see, already I had tomatoes (vine-ripe/plummy) perched onto of my counter. With a quick stretch, I fetched my smooth and shiny eggplant along with olives, capers, onions, scallion. I allowed my cutting board and chef’s knife to do the talking and chopped they did.
In a small sauce pan, a drizzle of olive oil was added. Then, onions were sautéed making sure to season along with salt and black pepper, dried oregano, and basil. Tomatoes were then tossed in along with crushed garlic, chopped olives, capers, thyme, pinch of sugar and a splash of red wine vinegar. Sauce simmered on low heat until finished.
Eggplant was sliced and sprinkled with a pinch of salt in order to extract any bitter taste.
After brushing slices of eggplant with olive oil, these were placed on heated grill pan for cooking.
Grilled eggplant slices were topped with fresh marinara sauce and feta cheese with a garnish of fresh parsley.
Seasoned shrimp was brought to room. Previously, this was seasoned with salt, pepper, paprika and crushed garlic. Garlic was removed and shrimp was drizzled with a little olive oil. Shrimp was placed on grill for approximately two minutes on each side. Then each shrimp was brushed with a glaze made up of lemon, orange juice, honey and a pinch of salt.
Chicken winglets were seasoned with a drizzle of olive oil, salt, black pepper, crushed garlic along with a splash of soy sauce at least four hours beforehand. These were then brought to room temperature then placed on a foiled baking sheet for roasting.
Chicken roasted in oven at 380 degrees for approximately 40 minutes turning once. Chicken winglets were brushed with similar citrus and honey glaze. Then, an additional ten minutes were added at a temperature of 400 degrees.
I knew I had ingredients for a spectacular dish. However, on this day, I was a tad indecisive on what to prepare for supper. The previous evening before I ventured for work, I placed some chopped turkey on the bottom shelf of the refrigerator for thawing. Thought I would whip up some curried balls.
But now on the day of reckoning, my palate and I didn’t feel like doing a repeat performance. At a quick glance on the counter, I spotted some juicy and super-red tomatoes.
Got four of them a few days ago at the produce aisle of my store for $1.99. Thought they were a fairly good bargain; so, I brought them home and placed same on the counter top. Used up one in its natural form. I chopped up same and drizzled a little olive oil and a pinch of salt/pepper to taste along with crushed garlic. This was topped on a piece of crusty warm bread. I was in heaven.
So, the remainder of my three tomatoes perched there as if to say, “What’s wrong with us? Are we chopped liver?” Immediately an idea came to my head. I decided on a homemade tomato sauce that screamed Italian. An amalgamation was in mind. Clearly, it was looking to be an Italian kind of night.
A scan of the pantry yielded quite a find. Nestled between the shell and linguine pastas was my whole grain penne pasta. On close inspection, I learned that there was enough to make my international dish.
I was in business, with all my main ingredients assembled, I went to work.
In a hot skillet, a little olive oil was drizzled and ground turkey was added. The spices and seasoning added were salt, black pepper, and dried oregano/basil. As soon as turkey took on its brown hue, chopped onion, garlic, thyme, bell peppers were added to skillet for more flavoring. This was then set aside in a bowl.
In a separate sturdy skillet, finely chopped onions,bell peppers were added to a drizzle of olive oil. These were seasoned along with salt and black pepper. It was time, I added my chopped tomatoes and four diced olives for more flavors. My sauce called for a little more tomatoes, so, once again, I raided my pantry and found a can of diced tomatoes.
So, I let it work for me. With the sprinkle of a little dried oregano, basil and a pinch of sugar, my tomato sauce was all done.
Penne pasta was cooked in salted water in al dente form. This was then drained making sure to reserve a little water in case I needed for later. Pasta and sauce were then added to chopped turkey. I tossed in my shredded cheddar cheese and folded all the ingredients.
All ingredients were combined and placed in a greased baking dish. A sprinkle of a little more cheese, bread crumbs and olive oil were mixed. That was added on the top of Italian Penne bake and placed in a heated oven at 375 degrees for 25 minutes.
Guys, this was my Italian Penne bake. And, I was over the moon about this delicious dish.
Guys, the trick to this supper is prepping on the week-end or a day when you’ve sometime to spare. This moves makes a huge difference. You see, as I mentioned in an earlier post, I try to develop a cooking strategy whereby I roast a tray of root vegetables. These veggies act as a base for quite a few dishes.
On this particular day, I didn’t have a variety; however, I was super happy to have on hand, sweet potatoes, carrots, and onions. These were very satisfying and delicious after roasting.
On stove top, I made a lemon/butter sauce and tossed in a few capers and olives I had on hand. Once again, I paid a visit to George; such a handy grill. George Foreman was wise to place his name on this gadget.
Anyway, after seasoning my salmon fillet with a pinch of salt, pepper and crushed garlic, I set aside for a few minutes for absorption of seasonings. I made sure to remove garlic before grilling commenced so as to prevent burning. Grill was sprayed with a little Pam and then I brushed salmon with olive oil and placed same on grill.
Salmon was grilled and left with amazing color and grill marks. This was then placed in skillet to soak up all the lemon and butter sauce along with the acid from the capers and olives. A squeeze of honey was added to sauce for a balance. With a garnish of fresh lemon and toppings of capers/olives, my grilled salmon was ready for serving on a bed of root veggies in minutes.