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.

 

JUST IN TIME FOR CINCO DE MAYO ##CORN SUCCOTASH….OLE! OLE!

FRESH CORN FOR CORN SUCCOTASH
FRESH CORN FOR CORN SUCCOTASH

In honor of Cinco de Mayo, I’ve decided to make yours truly a corn succotash. In a hot skillet with a drizzle of olive and canola oil, I added shredded purple cabbage, carrots, zucchini,grape tomatoes, celery, and onions. Then, I seasoned with salt, black pepper and a clove of crushed garlic.

SAUTEED ASSORTED VEGGIES READY FOR CORN
SAUTEED ASSORTED VEGGIES READY FOR CORN

After all the vegetables were translucent, it was time. It was time to immerse my yellow-golden, sweet and crispy corn and introduce it to the mix. I smiled knowing that it was fresh corn that I had previously removed from the cob. (Ah, I wish I could say I reaped it from the fields). But anyway,  I added same along with a little chopped cilantro. After all guys, it’s Cinco de Mayo!  I combined and allowed dish to simmer and become one.

Ole, ole! I knew that this colorful and delicious side dish would be a perfect pair for any entrée.

I TURNED UP MY CABBAGE A NOTCH BY ADDING BALSAMIC VINEGAR/HONEY

There is something to be said about the cruciferous purple(some might call it red) cabbage. It perches in close proximity the savoy and other green types. Not many will opt to take it home; yet, it stands out as if to say “pick me!”.

But, many ponder what to do with same. If only they knew that purple or red consists of even more nutrients than their green version. Well, that’s what food scientists state. A cup of cooked red cabbage has great amounts of vitamin K, B6, etc., fibers and other beneficial nutrients that aid the in the prevention of certain cancers.

So, other than loving the beautiful brilliant hue, I often like to cook with same because it tastes amazing and yield a contrasting color to my dish. I especially like to include it with salads because it gives an extra crunch.

Anyway, I had a fairly small one and decided to do a quick steam more of a saute. It took me virtually a few minutes to shred. As I cut it open, I couldn’t help but to observe the inner white veins.

SHREDDED PURPLE (RED) CABBAGE
SHREDDED PURPLE (RED) CABBAGE

I softened chopped onions, crushed garlic in a drizzle of olive oil. To that I added a pinch of salt and black pepper to taste; then shredded purple cabbage. I tossed and turned on low to medium heat and proceeded to add a splash of balsamic vinegar, soy sauce and squeeze of honey. The vinegar and honey took it to another level.

In just a few minutes my sautéed purple cabbage was complete. Because it was brunch time, I served some with some pickled codfish.  Oh, that was a perfect pairing. The cabbage still had some crispness to it and taste so delicious.