Smorgasbord

There typically is no rhyme or reason to why I cook what I do and when. So, here it is, a smorgasbord of some of the dishes I have created. 

Kabobs. Enough said. The goal here is to marinate the meat in anything or everything you have in your cupboard. They ALWAYS turn out great. Yes, two girls created that and ate ALL of it. Just kidding, we shared. 

Veggies. Use as many and as many different kinds as possible. They are pretty, taste good, and are good for you. Is what I hear. 

On the right, that was a portion of a veggie, chicken stir fry. It was good. 

Chicken with asparagus

What makes this so special? Nothing, other than my asparagus had a garlic-wine sauce and poached egg on top! So ya, thats special. 

For the chicken I simply cooked it on the stove with olive oil, splash of balsamic vinaigrette, water and seasoned to my own taste (salt, pepper, cumin, garlic and onion powder). 

Asparagus I baked in the oven with olive oil, salt, and pepper on 300 for about 30 minutes. 

The poached egg? Google or You Tube it, took me two tries. May not look good, but it got the job done. Good luck with that!

That roasted garlic-wine sauce? My inspiration came from this recipe: http://hapanom.com/asparagus-with-a-poached-egg-and-roasted-garlic-miso-butter/

Here's my modifiers: 

• I did not use butter, white miso, or rice vinegar. I only used olive oil, splash of pinot grigio (cheapest most finest), salt and pepper. 
• I did follow the roasting of the garlic part exactly as it was stated. 
• Put the roasted garlic in the food processor with the olive oil, white wine, salt, and pepper
• Put the sauce on the stove just to heat up prior to plating
• I baked the asparagus, the garlic was in the oven anyways so I put it in there with it

Asian turkey meatballs. 

Ok, so I kind of used a recipe for this one. Well, part of it. 

http://traceysculinaryadventures.com/2013/03/asian-turkey-meatballs-with-lime-sesame-dipping-sauce.html

Here's my modifier: 

• I did not use panko bread crumbs. Instead, I followed the recipe other wise fully except I baked the meatballs in muffin tins so that they kept their form. This did not change the flavor, I believe.

Instead of 'fried rice' I made a zucchini 'fried' quinoa. I made 1 cup of quinoa, put it in a pan with carrots, zucchini, scallions, and two eggs. Voila, zucchini fried quinoa.