Author: Gail

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen?  Hearty Ham and Bean Soup. I’m such a morning person which is why I can throw together a meal, as soon as I grab my first cup of coffee, and let it slow cook all day long. The aroma wafting throughout the kitchen is enough to make your mouth water in anticipation. This hearty bean soup can be simmered stove-top or in the crock pot. You choose. 

HEARTY HAM AND BEAN SOUP
Ingredients:
8 cups water
1 pound bag of dried Mixed Beans
1 can (8oz.) tomato sauce
2 1/4 pounds smoked ham chunks
1 large onion, chopped
1 tablespoon instant beef bouillon 
1 teaspoon salt
1/2 teaspoon pepper 
1 garlic clove, crushed
2 potatoes, cubed
2 medium carrots, cut up
2 stalks celery, cut up
3 whole bay leaves
Instructions:
Heat water and dried mixed beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. 
Add tomato sauce, smoked ham chunks, onion, instant bouillon, salt, pepper, and garlic to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about two hours. Do not boil or beans will burst. Skim fat if necessary. 
Stir potatoes, carrots, and celery into soup. Heat to boiling; reduce heat. Add whole bay leaves. Cover and simmer until vegetables are tender, about one hour. Stir in 1 cup of water for thinner consistency. Makes 8 servings. 

Press On With Linen and Lavender 

I like to iron. I find comfort in it.  Maybe it’s because I’m a Baby-Boomer who grew up in an age where common sense meant making choices that gave one an advantage, a leg up, so to speak.  My family lived on a very limited income, so making the most of what we had was often all there was to make ends meet.  My closet contained a few skirts or dresses for school and special outfits for church.  Thank goodness I had older cousins who gifted me with hand-me-downs.  Yet, I didn’t mind.  My mother had a rigid schedule:  Wash clothes on Monday, Iron clothes on Tuesday, Clean the House on Wednesday, Mop the floors on Thursday, and so on.   

I began ironing my blue jeans when I was a teenager.  It came about more out of necessity simply because, at a time when most girls averaged between 5′ and 5’5″, my legs were very long.  And I was tall and skinny, which had me towering over my brothers and  most boys.  I discovered if I used a steam iron, I could stretch the denim to make the jeans longer.   Well, one thing led to another and before I knew it, I was ironing everything from tea towels to tee shirts.  
Nowadays, I revel in ironing my Turkish tea towels and French linens by spritzing them with Mary Ellen’s Best Press lavender-tinted starch alternative.  It smells like I’m ironing in the south of France.  The end result?  Everything is left with a crisp, new finish.  Yes, I still iron my blue jeans and tee shirts. Old habits die hard.  Every once in awhile I sneak one of my husband’s Oxford shirts into the laundry basket and mist it with the heavenly scent of French lavender while pressing it wrinkle free. Perhaps its lingering fragrance takes him somewhere in time.  Back to the days when we strolled down ancient cobblestone streets, sipping strong coffee in open cafés, basked in the warm sunshine holding hands, stealing kisses, eating baguettes, and drinking French wine.

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? Goat Cheese Baked in an Herb Crust! This elegant appetizer is the perfect compliment for an intimate gathering. The soft creamy cheese spreads nicely on bagel chips and water biscuits. I serve it together with shrimp cocktail and Sauvignon Blanc simply because of its aromatic uniqueness. 

GOAT CHEESE BAKED in an HERB CRUST
Ingredients:
8 ounce Goat Cheese Log
1 tablespoon Olive Oil
Herbs:
1 tablespoon oregano 
1 tablespoon basil
1 tablespoon marjoram 
1/8 teaspoon garlic powder
1/4 teaspoon minced onion
1/8 teaspoon sea salt
1/8 teaspoon red pepper flakes
Directions:
Preheat the oven to 350°. Combine herbs and sprinkle on a piece of waxed paper. Gently roll the cheese log in the herb mixture to coat it completely. Place goat cheese in a covered baker and drizzle with olive oil. Bake covered until softened, about 15-20 minutes. For a crusty top, brown for a few minutes more under the broiler. 
***Leftovers are a delicious substitute for mozzarella in the recipe for Letter C, Caprese Salad. 

Play At Your Own Risk

“Nana, look at me!”, squealed Kamdyn, the active blonde-haired preschooler. She and her nine-year old brother, Landen, had forfeited an afternoon of sitting at home playing Xbox action games and perusing the internet for baby videos on YouTube. They tumbled instead into the back seat of the late model car to spend six hours with Grandpa and Nana.  Currently they were among hoards of kids heartily involved in physical activity at the newly-opened “Rec Plex”, an indoor recreation center. Kamdyn was hanging upside down on the parallel bars swinging hands-free as her ponytail nearly brushed the cushioned floor mat. Her eyes danced with laughter as she viewed the world topsy-turvy.  

Meanwhile, Landen was buckled into harness gear ready to challenge a sequence of towering rock walls before him.  Upon closer scrutiny, obstacles were placed from floor to ceiling designed to test balance and agility. Some steps whirled creating a false sense of security while others slanted causing the climber to anchor sure footing before ascending further. Climbers Beware. One false move could trigger a misstep resulting in a safety harness free-fall back to the base. Now it was Landen’s turn.  He drew a deep breath and focused his attention on the summit above him. Within seconds he began the vertical ascent. In synchronized motion, he calculated each step along the way, testing the objects for stationary weight resistance. The upward slope was jumbled with hand grips as well as distance markers. Halfway to the top he paused, looked in our direction for moral support, and then climbed higher.  Once he reached the peak, he grabbed the ringer to sound the brass bell before scaling back down the rock wall. A quick victory cheer and he was on to the next challenge.  Meanwhile, Kamdyn cart-wheeled acrobatically down the sloping trampoline ramp leading to the gigantic pool of foam blocks.  “Nana, I did it!”, she shouted afterwards in a thrilling voice. It just goes to show you, the youth of today are willing to leave technology behind in lieu of normal physical activity.  In their innocence, they strive for encouragement as well as an outlet to gain our attention and approval. 


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.