Author: Gail

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen?  Fresh Fruit Salad!  Apples, Peaches, Strawberries, Rainer Cherries.  The health benefits are invaluable since most fruits are naturally low in fat, sodium, and calories. Munch on them together for an enticing sweet-tart explosion of delicate flavor.  Partner the golden yellow-colored and red-blushed fruit for a distinctive taste experience with a smooth creamy yogurt dip. In a hurry?  Grab a piece of fruit on-the-go and eat with an individually wrapped portion of string cheese. 

FRESH FRUIT SALAD
2 cups fresh strawberries
2 cups fresh Rainier Cherries
2 Gala apples
2 Georgia Peaches
In a large salad bowl, combine halved strawberries with tops removed, pitted cherries with stems removed, cored apple slices, and cut-up pieces of peach, pit removed.  
DIP
1 cup Greek Yogurt
2 teaspoons lemon juice
1 tablespoon brown sugar
1/2 teaspoon almond extract
In a small bowl, combine Greek yogurt, lemon juice, brown sugar, and 1/2 teaspoon almond extract.  Stir until blended. Serve over fruit in parfait glasses or enjoy as a finger food. 

The Creative Blogger Award is Food For the Soul

Good news is like Food For the Soul when you hear the words, “You’ve been nominated for THE CREATIVE BLOGGER AWARD!”  

  

With heartfelt thanks and deep appreciation, I am thrilled to receive such an honor by my well-esteemed ally, gabriel360live. Her readership provides support and encouragement in the world of social networking.  And her blog is amazing!  I am intrigued by her poetry, simply because she has a way of connecting thoughts, words, and images in a timeless manner sharing ancient wisdom.  A gifted writer!
Without further ado, the guidelines of such a prestigious award are as follows:  
* Visibility of “The Creative Blogger Award” logo, 
* A link to the one who submitted the nomination, 
* Five random facts about yourself, and the
* Nomination of 5 other blogs.  
Doesn’t that sound absolutely delicious?

FIVE FACTS ABOUT ME:
(1) Sometimes I live in “La-La Land” and people love to visit me there.
(2) Ever since I was in Grade School, I have been fascinated by anything French.  I guess you could say I am a captivated Francophile.
(3) Small children as well as adults tell me I have an exuberant appetite.  Perhaps that is why I appear to be an amateur culinarian who feels at home in the kitchen.
(4) If I could split my life into equal portions, I would live in the south of France, own a small business, write a best-selling novel, and celebrate 50 years of marriage with my devoted husband, Gerald.
(5) I adore whispering to babies and toddlers: “Jesus Loves You!” 


Now for my favorite part.  Here are Five Blogs I’m Nominating…..Drum roll, please!

Check them out by LIKEs, COMMENTs, and FOLLOWing.

The Imperfect Perfectionist

Caroletta’s Treats
Stuck in the Middle With Us
The Food and Life on Spot
Momoseita

Once again, gabriel360live, you’re an angel! 

Don’t Be Left Hanging

“My Friends,

there is one spot on Earth

where the fear of Death,
of Sin,
and of Judgment,
need never trouble us,
the only safe spot on Earth
where the sinner can stand
              —CALVARY.”
~ Dwight L. Moody

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen?  Eggplant Parmesan!  This incredible dish is the perfect substitute for lasagna.  It is hearty and filling without all the pasta.  If you’ve never cooked with eggplant before, pay attention to a little hint. This healthy vegetable can absorb moisture and oil like a sponge, so it requires advance preparation before baking. Slice the raw eggplant (skin on), place on several layers of paper towels, and salt it. The salt will draw moisture out. This takes about 2 hours. First problem solved. The second, instead of frying it in oil, bake the slices in a single layer before assembling into a casserole. 

Ingredients:
1 Eggplant
1/2 teaspoon kosher salt
Extra Virgin Olive Oil
1 pound Fresh Mozzarella 
1/4 cup shaved Parmesan Cheese
Breading:
3/4 cup Italian seasoned breadcrumbs
1 teaspoon Herbs de Provence
1/4 cup grated Parmesan cheese
1/3 cup flour
2 eggs, beaten
1 tablespoon milk
Sauce:
1 tablespoon Olive Oil
1 garlic clove, minced
1 28 oz. whole peeled tomatoes, diced and reserve juices
1 teaspoon sugar (optional)
1/2 teaspoon oregano 
1/2 teaspoon marjoram 
1/4 cup fresh basil
Instructions:
While eggplant is “resting”, make the sauce. Heat 1 tbsp. olive oil on medium heat. Add the minced garlic and gently cook for 1 minute until fragrant. Add the tomatoes and their juices, sugar, marjoram, and oregano. Increase heat to simmer for 15 minutes, uncovered. Add the minced basil and remove from heat. 
Combine the breading dry ingredients. Set aside. In a shallow bowl, mix the beaten eggs and milk.  Preheat the oven to 400°. Spray the bottom of a rimmed baking sheet pan with non-stick oil. Pat dry each eggplant slice. Dip in egg mixture, then dredge in breadcrumb mixture. Place on prepared sheet pan, single layer. Drizzle a little olive oil over the top of each eggplant round. Place the breaded eggplant slices in oven. Bake 10 minutes per side. They should be lightly browned. Let cool slightly. Remove from oven and reduce oven temperature to 350°. In a casserole dish spread 1/2 the tomato sauce over the bottom. Divide the eggplant in order to layer the rounds with mozzarella on top of each layer.  Top with remaining sauce and shaved Parmesan cheese. Bake uncovered for 35 minutes. Remove from oven and let sit for 10 minutes before cutting to serve. 

Tulips Speak of “Fire and Ice”

“Some say the world will end in fire,

Some say in ice. 
From what I’ve tasted of desire
I hold with those who favor fire. 
But if it had to perish twice,
I think I know enough of hate
To say that for destruction ice
Is also great
And would suffice.” ~ Robert Frost

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen?  Dutch Chocolate Profiteroles!  These yummy tender confections have a chocolate filling that will satisfy any sweet tooth.  Once the shells are made, you can utilize a time-saving option.  Simply change the filling to Breyers Dutch Chocolate Ice Cream and sprinkle it with powdered sugar. Your friends will think you spent hours in the kitchen. 

DUTCH CHOCOLATE PROFITEROLES
Cream Puffs:
1/2 cup water
1/4 cup butter
1/2 cup all-purpose flour
2 whole eggs
Heat oven to 400°.  Heat water and butter to rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about I minute; remove from heat. Beat in eggs, all at once, continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 35-40 minutes. Cool away from draft. Cut off tops; pull out any filaments of soft dough. Fill puffs with chilled cream filling. Replace tops; dust with powdered sugar. Refrigerate until serving time.  Yield: 6 cream puffs. 
Cream Filling:
1/3 cup granulated sugar
3 tablespoons cocoa powder
2 tablespoons cornstarch 
1/8 teaspoon salt
2 cups half-and-half
2 egg yolks, slightly beaten
2 tablespoons butter
2 teaspoons vanilla
Garnish:
1 tablespoon powdered sugar
1/4 c semi-sweet mini chocolate morsels 
Mix sugar, cocoa, cornstarch, and salt in 2-quart saucepan. Stir in half-and-half gradually. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla; cool. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen?  Caprese Salad!  Here’s a refreshingly healthy salad alternative to the traditional Cobb Salad. This little number boasts an international flavor with an Italian influence.  Right now fresh tomatoes-on-the-vine are available at the market. Hand-pick them in any size cluster you desire.  All natural mozzarella makes all the difference, especially when surrounded by this season’s basil leaves. Pluck the basil from your window herb garden or go straight to the organic produce section of your favorite grocers.  As you dive in to this crispy salad, notice the colors of the flag of Italy.  Grazie, grazie molto!

CAPRESE SALAD
Ingredients:
4-6 Roma Tomatoes 
16 oz. Marinated Mozzarella*
24 Fresh Basil Leaves
2 T Red Onion, slivered
Herbed Extra-Virgin Olive Oil
Garlic Wine Vinegar 
Directions:
Cut the tomatoes into wedges.  Add the mozzarella cheese, onion, and basil. Gently toss with drizzled olive oil and vinegar to taste. 
***May Substitute Herbed Goat Cheese. Watch for this recipe in Letter G.
 

The Pageant of Mankind 

An old friend of mine looked me dead in the eye and said, “You know, kiddo, we can only expect to live a good life to 88 or so; beyond that Life is just uncomfortable, and not really very pleasant to live.”  Walt went on to explain to me how, after all these years, he finally understood the Passion of the Christ (from Palm Sunday through Easter) being a “pageant” for mankind.  


Walt, with tears in his eyes, explained how Jesus Christ, the Son of Man, portrayed our role in this world.  Jesus was held accountable for ALL sin, the laws of the land, enduring pain and hardship, physical challenges, and more.  Even when Jesus was in the Garden of Gethsemane, the disciples couldn’t remain awake for one hour to share his fears because it wasn’t happening to them. That’s the human side of us. We tend to stand outside looking in. Hanging on the cross, Jesus is still a man… (“My God, My God, why hast thou forsaken me?”) with two others guilty of their crimes, one on each side—which represents Mankind again.  One robber epitomizes the people of this world, and the other embodies the people of God.  When the robber confesses his sins, he knows he is undeserving of eternal life, and yet believes that Jesus Christ truly is the Son of God.  At that moment he is forgiven and Jesus assures him, “Today you will be with me in Paradise.”  That’s all Jesus asks of us:  Believe in Him, that He is the Son of God, and you will be saved. It’s right there in the Bible for us to see.  John 3:16 reads “He that believeth and is baptized shall be saved.”

I always enjoyed talking with Walt.  He was an inspirational man who directed questions that were thought-provoking; ones that got to the heart of existence.  I cried a lot of tears the day he died. And then I shed a mountain of tears for the sacrifices Jesus made for us, because I finally understood the message that day. 

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen?  Beef au Jus!

Talk about a no-brainer.  This is a great meal when you have no time.  I pop a frozen beef roast into my Le Creuset covered roaster first thing in the morning and let it slow cook all day long.  By the time I return, the mouth-watering aroma greets me at the door.  Then all I have to do is add peeled potatoes, baby carrots, and some red wine.  A nice French Bordeaux adds richness and balance.  Go ahead and pour a glass for yourself and relax!  An hour later, dinner is served. Bon Appétit!
BEEF AU JUS
Ingredients:
3 lb. Beef Roast
1 can Beef Consommé 
Herbs de Provence
4 Idaho Potatoes 
1 lb. bag of Baby Carrots
1/2 lb. fresh Mushrooms 
1 cup Dry Red Wine
Directions:
Put frozen beef roast, herbs de Provence seasoning, and one can of beef consommé into a covered roaster. Set oven to 285 °.  Let it slow cook for 6-8 hours.  The meat will be juicy and fork-tender.  Add peeled and cut-up potatoes, baby carrots, and sliced mushrooms. Pour one cup of dry red wine over all. Cover.  Bake for one hour, or until tender.   Serve with crusty bread and dip into the “au jus”.  It’s so delicious, you’ll be tempted to drink it!
***Option:  The potatoes may be mashed with butter and milk.  Leave a few lumps for texture.  Top with “au jus”.