Author: Gail

Zero-Guilt Honey & Nut Date Bites

What’s Cooking in Gail’s Kitchen? Eat More: Zero-Guilt Honey & Nut Date Bites! Goodness knows we carry around enough guilt these days between the gourmet coffee addiction and the lack of gym time workouts. So here’s a logical snack that not only provides protein, carbs, and fiber, it feels like a treat! Honestly, anything with natural honey gets my stamp of approval. The fruit, nuts, and coconut are an added bonus, in my opinion. Go ahead, make up a batch and see how rewarding it is.

ZERO-GUILT HONEY & NUT DATE BITES

Ingredients:

3/4 cup dates, chopped

1/4 cup raisins

2 eggs, beaten

1/2 cup honey

1/4 cup natural peanut butter, crunchy

1 teaspoon vanilla extract

1/2 teaspoon sea salt crystals

3/4 cup walnuts, chopped

3/4 cup pecans, chopped

1 cup coconut, flaked

Instructions:

In a medium saucepan over medium-low heat, combine dates, raisins, eggs, honey, and peanut butter. Bring to a boil, stirring constantly for 4 minutes. The eggs need to cook thoroughly, but not scramble. Do not scorch. Remove from heat. Stir in vanilla extract and sea salt crystals. Fold in chopped walnuts and pecans. Mix well. Form into small bite-size balls, uniform in shape. Roll each ball in coconut flakes. Refrigerate an hour or until firm. Store in an air-tight container.

Yellow Squash Bolognese

What’s Cooking in Gail’s Kitchen? Eat More: Yellow Squash Bolognese! I’m at it again. The Spiralizer has become my new best friend. This time the star attraction is yellow squash noodles in place of pasta. But first, prepare the Bolognese sauce. It not only takes a bit longer, but it will turn your kitchen into an aromatic sensation. The rich Italian Bolognese sauce is a time-honored tradition that can take up to four hours to duplicate. This version, however, requires less than an hour from start to finish. I knew you would appreciate that fact.

YELLOW SQUASH BOLOGNESE

Ingredients for Bolognese Sauce:

1/4 cup olive oil

1 Vidalia onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

1 carrot, diced

4 ounces mushrooms, sliced

1 pound ground Sweet Italian sausage

1 teaspoon fennel seed

1/8 teaspoon marjoram

1/8 teaspoon oregano

1 28-ounce can San Marzano tomatoes

1/4 cup parsley, chopped

8 basil leaves, chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup Parmesan cheese, grated

Instructions:

In an iron skillet over medium heat, combine olive oil, Vidalia onion, and minced garlic. Add celery, carrot, and mushrooms. Sauté 5 minutes. Increase heat and add ground Italian sausage, fennel, marjoram, and oregano. Cook until meat is no longer pink and appears crumbled, approximately 10 minutes. Lower heat and add tomatoes, parsley, basil, sea salt, and pepper. Cook until sauce thickens, stirring occasionally, approximately 30 minutes.

Ingredients for Noodles:

1-2 yellow squash

1-2 tablespoons olive oil

Instructions:

Spiralize the yellow squash into noodles. In a medium skillet, heat olive oil. Add yellow squash noodles; toss gently. Sauté no longer than two minutes. The noodles will turn soft, but not translucent. Serve with Bolognese sauce garnished with Parmesan cheese and fresh basil.

X-traordinary Pesto Pepperoni Pita

What’s Cooking in Gail’s Kitchen? Eat More: X-traordinary Pesto Pepperoni Pita! When there’s nothing in the house for lunch, take stock of leftovers in your refrigerator. Transform that last pita pocket into a personal pizza with basil pesto, sliced pepperoni, a dollop of tomato sauce, and a handful of mozzarella cheese. That’s what I did. Suddenly, it’s an appealing alternative to a peanut butter and jelly sandwich.

X-TRAORDINARY PESTO PEPPERONI PITA

Ingredients:

1 pita bread

1 tablespoon olive oil

2 tablespoons tomato sauce

2 tablespoons basil pesto

3-5 slices pepperoni

1/4 cup mozzarella cheese, shredded

1 tablespoon black olives

1 teaspoon pimento

Instructions:

Spread olive oil evenly over one side of pita bread. Warm pita bread in an iron skillet over medium heat for one minute. Press to flatten. Next build the pizza. Spread with tomato sauce and basil pesto. Layer pepperoni over sauces. Sprinkle with mozzarella cheese. Top with black olives and pimento. Reduce heat to low. Cover skillet to allow cheese to melt. For a crispy crust, remove lid and raise the heat back to medium. Do not burn. Serve whole with salad greens.

Watermelon Waffle Wedges

What’s Cooking in Gail’s Kitchen? Eat More: Watermelon Waffle Wedges! Bring back childhood memories of lazy summer days leaning against the back porch chomping on a mouthwatering slice of watermelon. As the juice runs down your chin, a swipe of the shirt sleeve doubles as a napkin. Your mischievous brother takes aim at your bare feet, shooting tiny black seeds as if his mouth is a pea shooter. You squeal with delight and sometimes run away. Those were the days. Now we think about nutrition. That’s okay. Watermelon, with its juicy red flesh, is high in lycopene which makes it heart-healthy. Chomp away.

WATERMELON WAFFLE WEDGES

Ingredients:

2 large eggs, beaten

2 cups flour

1 3/4 cup milk

1/2 cup vegetable oil

1 tablespoon sugar

4 teaspoons baking powder

1/4 teaspoon sea salt

1/2 teaspoon vanilla extract

2 slices watermelon, cut in wedges

Maple syrup, to taste

Butter, to taste

Strawberries, cherries, almonds, powdered sugar, mint sprig for Garnish

Instructions:

Preheat waffle iron. Place eggs in a bowl and beat on medium-high using a hand mixer. Eggs will get fluffy. Slowly add flour, milk, vegetable oil, sugar, baking powder, sea salt, and vanilla extract. Beat just until smooth. Brush waffle iron with vegetable oil or nonstick cooking spray. Pour mix into waffle iron. Cook until golden brown. Serve warm with watermelon wedges, strawberries, cherries, almond slices. Sprinkle with powdered sugar. Garnish with fresh mint.

Vegan Banana Maple Muffins

What’s Cooking in Gail’s Kitchen? Eat More: Vegan Banana-Maple Muffins! For breakfast on the run, mid-morning snack, or late night munchie, these banana maple muffins are a welcome sight. Made with overripe bananas and coconut milk, they provide nutritional benefits that fuel the body as well as satisfy hunger pangs. Between the first crunch of nuts and the last taste of maple cream icing, you may find yourself reaching for a tall glass of cold milk wondering how you lived so long without trying these before.

VEGAN BANANA-MAPLE MUFFINS

Ingredients for Muffins:

2 small bananas, peeled and mashed

2/3 cup coconut milk

1/3 vegetable oil

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 1/4 cups flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1/2 teaspoon sea salt

1/2 cup pecans, chopped

Instructions:

Preheat oven to. 350°. Line a muffin pan with 12 cupcake liners. Set aside. In a bowl, mash overripe bananas with a fork. Whisk together bananas, coconut milk, vegetable oil, vanilla extract, and almond extract. Set aside. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt. Mix well. Gradually add the banana mixture to the dry ingredients. Batter will be slightly lumpy. Gently fold in chopped pecans. Fill each muffin cup 2/3 full. Do not overfill. Bake 18-20 minutes or until tops spring back and cake tester comes out clean. Transfer muffins to wire rack to cool completely before adding icing.

Ingredients for Maple Icing:

2 cups powdered sugar

2 tablespoons margarine, softened

2 tablespoons coconut milk, slightly warmed

2 teaspoons maple syrup

1 teaspoon vanilla extract

1/2 teaspoon almond extract

Pinch cinnamon

Pinch nutmeg

Pinch sea salt

12 pecan halves for garnish

Instructions:

Beat together the powdered sugar, margarine, coconut milk, maple syrup, vanilla extract, almond extract, cinnamon, nutmeg, and sea salt until the icing is smooth and creamy. Drop one or two dollops of icing on each muffin. Garnish with pecan half.

Upscale Chocolate Peanut Butter Mousse

What’s Cooking in Gail’s Kitchen? Eat More: Upscale Chocolate Peanut Butter Mousse! Americans have this uncanny obsession with chocolate and peanut butter. Some even crave it often. It may be the creamy sweetness of cocoa blended with the saltiness of roasted peanuts. Who knows? Whatever the reason, the allure is undeniable. Throw in vanilla pudding and whipped cream showcased in a parfait glass for eye appeal. It all adds up to an easy, upscale dessert that makes an everyday experience extraordinary. I find small juice glasses an appealing portion-control guide.

UPSCALE CHOCOLATE PEANUT BUTTER MOUSSE

Ingredients:

16-20 Miniature Reese’s Peanut Butter Cups, wrappers removed and candy chopped

1/3 cup peanuts

1/2 cup chocolate fudge sauce

1 3.4-ounce package Vanilla Instant Pudding and Pie Filling Mix

1 3/4 cups light cream

1/4 cup creamy peanut butter

1/2 cup whipped topping

1 tablespoon mini chocolate chips

Instructions:

Choose 4-6 glasses or cups, depending on portion preferred. Divide peanuts equally between glasses. Layer with 1-2 dollops of chocolate fudge sauce. Set aside. In a chilled bowl, empty contents of pudding mix. Gradually add 1/2 cup light cream, beating on low speed with a hand mixer. Mix until well blended. Add peanut butter and beat until creamy. Gradually add remaining 1 1/4 cups of light cream. Beat on low, increasing speed as it incorporates. Continue beating for 3 minutes. Pudding will thicken. Gently fold in whipped topping to create air bubbles. Next, fold in chopped candy, reserving a few pieces to use as garnish. Spoon pudding into glasses, layering over fudge sauce. Garnish with candy chunks and mini chocolate chips. Cover with plastic wrap. Refrigerate until ready to serve.

Tomato Feta Egg Au Gratin

What’s Cooking in Gail’s Kitchen? Eat More: Tomato Feta Egg Au Gratin! I’m all for trying new things, so when I saw this recipe featured at Williams-Sonoma, I knew it had to be good. The fact that I already had all the ingredients on hand was sheer bliss. I confess, I may have tweaked the original by adding a buttery crouton topping, but that’s just me. You may do without. As everything warms together in the oven, the aroma arising is staggering. How much longer? There’s something about serving individual casseroles that make a dish eloquent, wouldn’t you agree?

TOMATO FETA EGG AU GRATIN

Ingredients:

2 tablespoons olive oil

1 Vidalia onion, chopped

1 can (28 ounces) whole plum tomatoes and juice

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons whole-grain mustard

1 teaspoon red pepper flakes

1/3 cup light cream

Kosher salt and black pepper to taste

4-8 eggs

1/4 cup feta cheese, crumbled

2 tablespoons parsley, chopped

2 slices bread, torn into bite size pieces

2 tablespoons butter, melted

Instructions:

Preheat oven to 400°. In a sauté pan over medium heat, warm olive oil. Add onion and sauté until lightly browned, 6-8 minutes. Add tomatoes, basil, marjoram, and oregano; reduce heat to medium-low and simmer, stirring occasionally, until tomatoes start to break down, about 10 minutes. Stir in mustard, red pepper flakes, and light cream. Season with sea salt and pepper. Divide tomato mixture evenly among 4 small au gratin dishes. Carefully crack 1 or 2 eggs into each cocotte and use a spoon to gently swirl egg white into tomato mixture, without breaking yolk. Season yolks lightly with salt and pepper. Toss the bread crumbs in the melted butter until completely absorbed. Divide among the 4 casseroles. Bake until egg is cooked to your liking, 10-15 minutes. Sprinkle with feta cheese and parsley. Serve.