Felt like having something beefy in my weekend food repertoire.Decided to go with a few flanken ribs. These are basically thin cuts which are approximately a half-inch thick and cuts across the bones.
Some of the ingredients that created this succulent dish are:
finely chopped ginger
soy sauce (low sodium)
a sprinkle of sugar
mini bell peppers
Seared ribs on both sides in a drizzle of canola oil. Added an assortment of root veggies. Then covered ribs with cold tap water. Additional water was added when needed. This simmered and braised with a lid on for about one and a half hours or until ribs were fork tender.
Mouth-watering ribs were garnished finely chopped Italian parsley.
Went for a healthy alternative to beef meatballs. Decided go ‘Turkey’. To boost the taste of the bland one, I included the following spices and ingredients:
Celery (finely chopped)
Carrot (finely chopped)
Bell pepper (finely chopped)
Grape tomatoes (chopped)
Red wine vinegar
Tried to keep a fine balance. Thus, I forego frying the balls and decided to bake at a temperature of 400 degrees fahrenheit for approximately 20 minutes. With a drizzle of olive oil, my balls were ready for a preheated oven.
On the side, a slightly sweet and sour sauce simmered.
The turkey balls soaked up all the sticky and delicious flavors of the slightly sweet and sour sauce. The result was super-moist turkey balls that made my taste-buds jumped for joy.
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.
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.
It has been sometime since I’ve utilized my George Foreman grill. It has been just sitting in the corner practically gathering dust. Decided to put it to work (well, after I cleaned it with a wet cloth), and made yours truly a nutritious meal. I went the omega fatty acids route.
I prepared my salmon (skin on) with a drizzle of olive oil, a seasoning of a pinch of salt and pepper and crushed garlic and set it aside. I did a quick three-minute pre-cook of the wedges of sweet potatoes in the microwave. Then, they were roasted in the oven at approximately 30 minutes at a temperature of 385 degrees until they were golden.
I made a blend of soy sauce, finely chopped root ginger, a squeeze of honey and dash of red wine vinegar. I warmed in the microwave for a minute. Then I removed garlic from salmon pieces in order to prevent burning. I made sure to spray Mr. Foreman. Salmon was grilled for approximately six minutes and then brushed with the sauce. A few capers were also added in sauce for acid and presentation.
I served my grilled Asian salmon with roasted sweet potato wedges and steamed asparagus flavored with garlic olive oil. With a squeeze of lemon juice I puckered up to an amazing and delicious dish.