Walnut Mango Granola

What’s Cooking in Gail’s Kitchen? Talking Points: Walnut Mango Granola! Have you noticed how versatile granola has become? It’s no wonder it has turned into a convenient substitute for breakfast when you’re on the run. Oats are full of iron and fiber, which the nutritionists keep drumming into our heads. It keeps us full, energizes the body, and detours junk food cravings. Nuts and seeds have heart-hearty benefits, which everyone wants, right? Personally, I prefer the crumbled version to sprinkle over my morning yogurt. Others prefer the chewy granola bars I find look too much like a candy bar. Don’t get me wrong, I enjoy peanut butter and chocolate chips as much as the next guy. I get it, but always check the sugar content because basically that’s what holds everything together. Talk about unwanted calories. No thanks. In the end do what is right for you. Meanwhile, if you want to make your own, this recipe is as easy as pie.

WALNUT MANGO GRANOLA

Ingredients:

1 cup walnut halves, chopped

1/4 cup coconut flakes

2 tablespoons pistachio nuts, roughly chopped

1 cup oats

1 tablespoon chia seeds

1/2 teaspoon cinnamon

1 tablespoon coconut sugar

1/4 teaspoon sea salt

3 tablespoons vegetable oil

2 tablespoons maple syrup

1/4 cup dried mango, chopped

1/4 cup dates, chopped

Instructions:

Preheat oven to 325°. Spray a baking sheet with nonstick oil. Set aside. In a large bowl, toss chopped walnuts, coconut flakes, pistachio nuts, oats, and chia seeds. Thoroughly combine; set aside. In another bowl, mix cinnamon, coconut sugar, sea salt, vegetable oil, and maple syrup. Drizzle over walnut mixture and toss to coat granola. Spread granola mixture onto baking sheet. Bake for 10 minutes; turn for even browning and bake 10 minutes longer. Remove pan from oven. Carefully stir in dried mango and chopped dates. Bake for 10 minutes. Remove granola from the oven and allow to cool completely. Transfer crumbled granola to an airtight container.

Vegetarian Bread ‘n Butter Pudding

What’s Cooking in Gail’s Kitchen? Talking Points: Vegetarian Bread ‘n Butter Pudding! If I’ve said it once, I’ve said it a hundred times. One of the privileges of being part of the blogosphere is benefiting from the vast friendships beyond my little corner of the world. Not only is it a creative outlet for expressing my love of food, it also challenges me to stretch my palate and try new things. Today’s recipe comes from Corrie, a Brit, who thrives on a vegetarian diet. She has a fabulous blog entitled http://corriesrabbitfood.com where food looks so amazing it makes you forget about being a meat-lover. To clear up any confusion, “bread pudding” is more commonly known as a dessert. But “bread and butter pudding” is made by buttering the bread before adding any liquid. Now you see the difference, which is why this makes a fabulous breakfast dish. Are you ready to eat more? Then let’s get started.

VEGETARIAN BREAD ‘N BUTTER PUDDING

Ingredients:

1/2 loaf baguette bread, sliced

4 tablespoons butter, softened

1/2 cup red onion, sliced

3 gloves garlic, sliced

1/3 cup parmesan cheese, shredded

1/3 cup gruyère cheese, shredded

2 tablespoons cheddar cheese, shredded

3 eggs

1 cup skim milk

1/2 teaspoon seasoned salt

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons cheddar cheese, shredded

Thyme sprigs, for garnish

Instructions:

Preheat oven to 400°. Butter a 5”x7” baking dish with softened butter. Set aside. Lightly butter both sides of a baguette slice, then place in the baking dish. Repeat until all pieces of baguette are buttered. When placing them in the baking dish, arrange in a zigzag pattern. This leaves room for the spaces to be filled in with ingredients. Next evenly divide the red onion slices and garlic pieces between the bread. Generously sprinkle the entire loaf with shredded parmesan, gruyère, and 2 tablespoons of cheddar cheese, with attention given to lightly packing the cheese in areas where spaces exist. In a bowl, whisk together eggs, skim milk, seasoned salt, basil, marjoram, and oregano. Slowly pour over the pudding, soaking each slice of bread. Top with remaining 2 tablespoons of shredded cheddar cheese. Bake in the oven for 25-30, or until set Remove from oven. Garnish with fresh thyme sprigs. Serve warm.

Utmost Prosciutto Plate

What’s Cooking in Gail’s Kitchen? Talking Points: Utmost Prosciutto Plate! Treat yourself right by going the extra mile in gourmet treats. Something so simple, yet sublime, can change a mood from sour to exciting. We all need something to look forward to. Am I right? Fresh mozzarella is usually sold in a brine or water solution to retain its moisture, texture, and soft shape. Let it drain for a few minutes on paper towels; then dab dry and slice. By drizzling a rich olive oil over the mozzarella to enhance that delicate milky flavor, the buttery essence peeks through. Add a leaf or two of fresh basil to enrich the nutritive value. As you sit there nibbling on a slice of prosciutto, pat yourself on the back for enduring the tough times we’ve been through recently. Our home is a safe haven and we can get through whatever storm is next.

UTMOST PROSCIUTTO PLATE

Ingredients:

4 ounces fresh mozzarella, room temperature

1 tablespoon olive oil

1/8 teaspoon dried basil

3 ounces old world prosciutto, sliced

7 ounces rustic crostini crackers

4 ounces organic green olives, pitted

Instructions:

Drain mozzarella cheese for a few minutes on paper towels; then dab dry and slice. Transfer to a platter. Drizzle with olive oil. Sprinkle with dried basil. Arrange sliced prosciutto and crostini crackers around cheese. Add pitted green olives. Garnish with fresh basil. Serve with Pinot Grigio.

Thai Curry Compound Butter

What’s Cooking in Gail’s Kitchen? Talking Points: Thai Curry Compound Butter! Flavor your favorite meats or slather it on crusty breads and crackers. Thai spices Rock! Maybe you can’t exactly put your finger on it. Thai seasoning is that unique. It appeals to the senses. Not only are the spices aromatic, but their diverse array of sweet, sour, bitter, and salty sashay around the room in a rhythmic dance to a different drum. Is it any wonder we are magically drawn to the earthy quality in Thai food? The colors and texture can be mesmerizing without overpowering the intensity of a dish. Now perhaps you may feel as though I am simply trying to butter you up, but tasting is believing.

THAI CURRY COMPOUND BUTTER

Ingredients:

1/2 cup unsalted butter, softened

1/4 teaspoon Himalayan pink salt, finely ground

1/4 teaspoon cracked black pepper

2 tablespoons Thai curry paste

1/8 teaspoon ground ginger

1/8 teaspoon sriracha

Cilantro, for garnish

Instructions:

In a mixing bowl, combine unsalted butter, Himalayan pink salt, cracked black pepper, Thai curry paste, ground ginger, and sriracha. Stir until smooth. Place a sheet of waxed paper on the counter. Spoon compound butter onto waxed paper. Roll layer of waxed paper over butter to form a log. Roll tight; twist ends. Refrigerate for one hour or until firm. Serve on crackers with cilantro over vegetables, in soups, meats, and noodle dishes.

Smoky Gouda Fruit Plate

What’s Cooking in Gail’s Kitchen? Talking Points: Smoky Gouda Fruit Plate! What smells like bacon, is salty like bacon, and can be eaten at room temperature like bacon, but isn’t bacon? Give up? Smoky Gouda cheese. Here you have a mild, soft, slightly sweet-tasting cheese that practically gives you the same high as eating bacon. Seriously. The hickory smoked flavor practically makes your eyes roll back. Not to mention, the buttery smooth notes coat your tongue making it practically melt in your mouth. You realize the fruit is for show, don’t you? Just kidding.

SMOKY GOUDA CHEESE PLATE

Ingredients:

7-ounce wheel of Smoky Gouda cheese, wax removed

1 pint strawberries, washed and whole

1 bunch green grapes, seedless

Instructions:

Allow the cheese to come to room temperature. Remove the wax seal; cut cheese I nto bite-sized chunks. Arrange smoky gouda cheese, strawberries, and green grapes on a platter. Serve with crackers, if desired.

Radish Chive Egg Salad

What’s Cooking in Gail’s Kitchen? Talking Points: Radish Chive Egg Salad! Meatless meals do not have to be boring, that’s for sure. I find it fun to put together interesting combinations of fresh veggies with egg salad. You can, too. If you like a hint of celery seed, think of feathery green celery leaves instead. Or if you usually add chopped shallots, what about snipped chives this time? Instead of tomatoes, add the crunch of radish slices. Bread doesn’t have to be humdrum either. Ditch the bland white open-faced for rye, pumpernickel, or honey wheat. Do you see where this is heading? Anything goes.

RADISH CHIVE EGG SALAD

Ingredients:

6 hard-boiled eggs, shells removed and halved

1/4 cup mayonnaise

2 tablespoons chives, chopped

2 teaspoons Dijon mustard

1/4 teaspoon sea salt

1/8 teaspoon white pepper

1/4 teaspoon turmeric

1/4 teaspoon ground ginger

2 slices honey wheat bread, toasted

12 celery leaves, washed

2 radishes, trimmed and thinly sliced

Chives, for garnish

Instructions:

Place the peeled eggs in a bowl. Roughly chop into pieces. Add mayonnaise, chopped chives, Dijon mustard, sea salt, white pepper, turmeric, and ground ginger. Mix the ingredients together until combined. Cut the toast into diagonal quarters. Arrange on a platter. Dollop a portion of the egg salad onto each piece of bread. Tuck celery leaves around egg salad. Top with thinly sliced radishes. Using a kitchen shears, snip the chives over all for garnish.