Author: Gail

Zucchini ‘Nana Bread

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Zucchini ‘Nana Bread! This isn’t your usual old-fashioned banana bread. And if you’ve been hesitant to try zucchini bread, well…just because, then I implore you to give it one more chance. You honestly cannot taste the zucchini. What you will notice, though, is that the bread is incredibly moist, not gummy. And the cinnamon streusel topping is a winning combination worth shouting about. Remember to only stir the batter until it is mixed. The more you stir, the more gluten comes into play. While gluten is crucial in bread-baking, it is not your friend in quick breads. The results could be dense and rubbery. After all, the purpose of baking is to share with others. Slather on the butter or cream cheese…and Enjoy!

ZUCCHINI ‘NANA BREAD

Ingredients:

1 medium zucchini, shredded

1 ripe banana, mashed

2 eggs, room temperature

1/2 cup vegetable oil

3/4 cup sugar

1 cup flour

1/8 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon sea salt

1 teaspoon vanilla extract

Ingredients for Cinnamon Topping:

1/4 cup sugar

1 teaspoon cinnamon

Instructions:

Preheat oven to 350°. Line a loaf pan with parchment paper. Set aside. Peel zucchini. If there are seeds, remove them with a spoon; discard. Shred zucchini and set aside. Mash banana and set aside. In a mixing bowl, beat eggs, sugar, and vegetable oil until combined. Add flour, baking powder, baking soda, cinnamon, sea salt, and vanilla extract. Stir only until incorporated. Fold in shredded zucchini and mashed bananas. Stir slightly until blended. Pour into prepared loaf pan. Whisk together sugar and cinnamon in a small bowl. Sprinkle evenly over the top of the batter. Bake 45-55 minutes, or until cake tester comes out clean. Remove from oven and allow bread to cool 10 minutes before removing from pan. Cool Zucchini ‘Nana Bread on a wire rack before slicing.

Yarrow Bowtie Pasta

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Yarrow Bowtie Pasta! Every time I passed by my front porch, I got a pleasant whiff of licorice. It seemed to come and go, but I couldn’t figure out which plant produced it. Imagine my delight when I discovered the previous owners had planted the decorative flowering herb, Yarrow. I pinched off a fern-like leaf, rubbed it between my fingers, and bingo, that was the familiar scent. When it comes to cooking, a little yarrow goes a long way. Because the leaves are feathery and soft, high heat will destroy the flavor. It is very important to wait until the dish is prepared before utilizing the essence of yarrow. The taste is so distinct, it must be used sparingly.

YARROW BOWTIE PASTA

Ingredients:

1 teaspoon yarrow leaves, chopped

1/2 teaspoon red pepper flakes

4 ounce dried bowtie pasta

1 teaspoon kosher salt

1 tablespoon olive oil

1 tablespoon truffle oil

2 tablespoons garlic, chopped

2 anchovy fillets in oil, rinsed and chopped

2 tablespoons dry white wine

Parmesan cheese, for garnish

Instructions:

Combine yarrow leaves and red pepper flakes. Mince together. Set aside. Cook bowtie pasta in salt water, according to package directions. While pasta is cooking, warm olive oil and truffle in a skillet on low heat. Add chopped garlic and anchovies; cook until fragrant and lightly browned. Do not burn. Remove pan from heat; swirl to cool. Add dry white wine to pan. When pasta is done, drain well. Add pasta to skillet. Toss to coat, cooking on low heat for one minute. Remove from heat; add yarrow mixture. Toss to incorporate. Transfer pasta to individual serving bowls. Garnish with fresh parmesan cheese. Serve with a tossed garden salad.

Xmas Crinkle Cookies

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Xmas Crinkle Cookies! Shortcuts are the key to success for that next cookie-exchange the kids forgot to tell you about. “Oh yeah, Mom, sorry.” No worries. Head to the kitchen to clang some pans around, preheat the oven, and dust a little powdered sugar on your nose. They’ll be none the wiser. By the time the house begins to smell like a neighborhood bakery, you’ll have rows of cookies lined up ready to be boxed. And if you’re one of those organized parents, just so you know, these cookies freeze well. Arrange them in a freezer gallon bag, layered between squares of waxed paper. I have literally taken these crinkle cookies out of the freezer and handed them to a little girl to eat. Other than being slightly chilled, they retain a chewiness that makes them simply delicious. You deserve a pat on the back. You’re welcome.

XMAS CRINKLE COOKIES

Ingredients:

1/2 cup powdered sugar, for dusting

15.25-ounce box strawberry cake mix

1/2 cup vegetable oil

2 eggs, room temperature

Instructions:

Preheat oven to 350°. Place powdered sugar in a shallow dish. Set aside. In a mixing bowl, combine strawberry cake mix, vegetable oil, and eggs. Stir until a dough forms. Chill dough for 20 minutes. Shape dough into 1” balls. Roll in powdered sugar and place 2” apart on ungreased baking sheet. Bake 7-9 minutes, or until center is just set. Remove pan from oven; cool for 2 minutes. Transfer cookies to a wire rack. Dust with more powdered sugar.

White Chocolate Lavender Berry Scones

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: White Chocolate Lavender Berry Scones! Butter and Buttermilk, two main ingredients that lasso the moon. This is not your ordinary pastry. It’s not a doughnut. It’s not a muffin. It is a flavorful raised vessel for smearing on more butter. Granted, the American version may be filled with fresh fruit and chocolate chips, but hey, it’s all good. And since I was doing it my way, I went one step further and added a lavender glaze on top. There’s no way I’m going to be accused of making a dry-as-dust scone. I’m living with a man who conjures up that image whenever he hears the word “scone”. I believe for now, I’m okay with him thinking that way. More for me!

WHITE CHOCOLATE LAVENDER BERRY SCONES

Ingredients:

1 1/4 cups flour

1 tablespoon sugar

1 1/2 teaspoons baking powder

1/4 teaspoon sea salt

4 tablespoons cold butter, grated

1 egg, room temperature

3 ounces buttermilk, plus more for brushing

1 1/2 teaspoons vanilla extract

3/4 cup fresh blackberries

1/2 cup white chocolate chips

Ingredients for Lavender Glaze:

1 cup powdered sugar

2 tablespoons lemon juice

2 teaspoons dried lavender buds

Fresh mint, for garnish

Instructions:

Preheat oven to 400°. Line 2 baking sheets with parchment paper. In a mixing bowl, combine flour, sugar, baking powder, and sea salt. Add the grated butter; toss with flour mixture. Add the egg, buttermilk, and vanilla extract. Stir just until combined. Do not over mix. Fold in blackberries and white chocolate chips. Turn the dough onto a floured surface; then pat into squares. Cut into equal triangles. Place formed dough 2 inches apart on prepared baking sheets. Brush tops with buttermilk. Bake until golden brown, 15-18 minutes. Rotate baking sheets halfway through. Allow the scones to cool slightly. To make the glaze, combine powdered sugar, lemon juice, and 1 teaspoon dried lavender. Stir until smooth. Drizzle scones with lavender glaze. Garnish with remaining lavender buds and fresh mint leaves. Serve warm with butter.

Vanilla Bee Pollen Ice Cream

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Vanilla Bee Pollen Ice Cream! What’s all the “buzz” about? The jury is still out on the benefits of bee pollen. Some claim amazing health results while others blame it for side effects. Bee pollen is actually intensified plant pollen picked up by honeybees and brought back to the hive as a source of food for the colony. So obviously, its characteristics depend solely on the geographic location of where it is collected. Just like honey, some say if you struggle with seasonal allergies, the best way to combat that is to take a teaspoon of raw honey every day from the area where you live. Bee pollen is made up of carbs, fat, protein, vitamins, minerals, and antioxidants. You can certainly see why naturalists call it a superfood. As with any herbal supplement, contact your health care provider before beginning something new. Many foodies like to add a teaspoon of bee pollen to their morning smoothie. Here it is sprinkled over no-churn ice cream.

VANILLA BEE POLLEN ICE CREAM

Ingredients:

2 cups heavy cream

14-ounce can sweetened condensed milk

1 vanilla bean pod, sliced horizontally, seeds extracted

2 tablespoons raw honey

1 teaspoon bee pollen

Agave nectar, for drizzling

Lemon thyme, for garnish

Instructions:

Be sure the mixing bowl, whisk, and loaf pan are chilled before using. (I placed mine in the freezer overnight. If the ingredients are warm, the mixture won’t thicken to desired texture. I also put the can of sweetened condensed milk in the refrigerator the night before.) In the chilled bowl of the stand mixer, combine heavy cream, sweetened condensed milk, vanilla bean seeds, and raw honey. Whip on medium-high speed until soft peaks form, about 4-5 minutes. Transfer to the chilled loaf pan. Freeze 6 hours or overnight. To serve, place three rounded ice cream scoops in a dish. Sprinkle bee pollen over top. Drizzle with agave nectar ribbons. Garnish with a sprig of lemon thyme.

Underground Chile Chocolate Bread

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Underground Chile Chocolate Bread! Don’t you hate it when you’re in the mood to bake something delicious and then find yourself short one key ingredient? That happens to me whenever I find “buttermilk” listed on a recipe. Truth-be-told, I seldom buy it. Thankfully there are two ways to transform ordinary milk into buttermilk. You can use white vinegar, or you can use lemon juice. It’s the acidity that works like magic. Now you’re probably wondering why we want buttermilk in the first place. Well, other than the rich creamy taste, buttermilk helps breads to rise with more body and a softer texture. Is it any wonder pancakes, mashed potatoes, and even fried chicken taste better bathed in buttermilk. Keep that under your hat.

UNDERGROUND CHILE CHOCOLATE BREAD

Ingredients:

3/4 cup milk, mixed with 2 teaspoons vinegar

1 tablespoon chili powder

1 2/3 cups flour

1/4 cup cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 cup vegetable oil

1 2/3 cups sugar

2 large eggs, room temperature

Instructions:

Preheat oven to 350°. Line a loaf pan with parchment paper. Set aside. Pour vinegar into a measuring cup, then fill with milk until you reach the 3/4 mark. Let sit for five minutes to thicken, then whisk. This is a substitute for buttermilk. In a large bowl, combine chili powder, flour, cocoa powder, baking powder, baking soda, vegetable oil, sugar, eggs, and “buttermilk”. Mix until just evenly combined. Do not over stir. Pour batter into the prepared loaf pan. Bake for one hour, or until a cake tester inserted in the center comes out clean. Cool bread on a wire rack before removing from loaf pan. Slice and serve.

Tzatziki Ranch Chip Dip

What’s Cooking in Gail’s Kitchen? Splurge-Worthy Goodness: Tzatziki Ranch Chip Dip! When you shop the produce department of the grocery store, pay close attention to the different kinds of cucumbers. The fancy ones, wrapped in plastic wrap, are known as English cucumbers. There’s a reason for their madness. The skin is extremely thin and tender. The plastic wrap actually serves a purpose of protection against bruising, punctures, and dehydration. Hmmm. The seeds are much smaller, too. Because the skin is thinner and tender, there is no need to peel the tubular vegetable before proceeding with the recipe. I think you’ll be impressed. The English cucumber is less bitter, making it almost sweet and wonderful for transforming into a fabulous party dip. Be kind to others. No double-dipping.

TZATZIKI RANCH CHIP DIP

Ingredients:

1 English cucumber, seeded, coarsely grated, and squeezed dry

1 teaspoon kosher salt

1/2 cup mayonnaise

1 envelope ranch seasoning mix

1 1/2 cups Greek yogurt

2 tablespoons light cream

2 tablespoons olive oil

Fresh dill, for garnish

Instructions:

In a bowl, combine grated cucumber, kosher salt, mayonnaise, ranch seasoning mix, Greek yogurt, and light cream. Stir well. Cover and chill one hour, or until ready to serve. Before serving, drizzle with olive oil and garnish with a sprig of fresh dill. Serve with crinkle-cut potato chips.