Food

Quite Tasty Peanut Butter Cookies

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Quite Tasty Peanut Butter Cookies! One of the benefits of touching base with friends in the blogosphere is sharing blessings and paying it forward. Today’s recipe gives a “shout out” to Linda, The Dutch Baker*. She featured a fabulous peanut butter cookie recipe that absolutely made my mouth drool. So much so, I ran to my kitchen to insure I had all the necessary ingredients to whip up a batch. That’s one of the advantages of social distancing, in my opinion. Some even refer it as “stress baking” or “anxiety baking”. Quarantine cooking has even become a thing. It releases tension, challenges our skills, and satisfies the craving for a reward. Whatever way you choose to look at it, we’re all in this together.

QUITE TASTY PEANUT BUTTER COOKIES

Ingredients:

1 cup + 2 tablespoons flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon sea salt

1/2 cup butter, room temperature

3/4 cup brown sugar

1/2 cup crunchy peanut butter

1 egg, room temperature

1 teaspoon vanilla extract

White sugar for rolling (optional)

Instructions:

In a bowl, whisk together flour, baking soda, baking powder, and sea salt. Set aside. In a food processor, cream softened butter and brown sugar until pale and fluffy. Add crunchy peanut butter. Pulse to blend. Add egg and vanilla extract. Mix well. Slowly add flour mixture only until slightly combined. Do not over mix. Transfer cookie dough to a bowl. Cover and refrigerate overnight. The following day, remove bowl from refrigerator and allow it to sit at room temperature for 20 minutes. Preheat oven to 350°. Line two baking sheets with parchment paper. By the teaspoonful, form the dough into balls. Roll in white sugar. Arrange on baking sheet. Bake 11 minutes. Remove pan and allow cookies to cool 5 minutes before transferring to a wire rack. Cool peanut butter cookies completely before storing in an airtight container.

*Linda, The Dutch Baker, featured this recipe first. You may visit her at

http://thedutchbaker.wordpress.com/2020/03/18

Pinto Bean Cottage Ham Stew

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Pinto Bean Cottage Ham Stew! Whenever I make a main course meat, I usually have enough excess to freeze a portion or two for recipes down the road. It keeps us from growing weary of eating the same thing over and over until it’s gone. This recipe is one of those “second meals” from the cottage ham dinner recently. It can easily be substituted with ham or completely omitted for a vegetarian meal. It’s nice to have options, isn’t it?

PINTO BEAN COTTAGE HAM STEW

Ingredients:

1 teaspoon olive oil

1/4 cup onion, chopped

1/4 cup celery, diced

6 mini carrots, sliced

15-ounce can pinto beans, with liquid

1/2 teaspoon garlic powder

1/2 teaspoon marjoram

1/2 teaspoon thyme

2 teaspoons liquid smoke

1/4 teaspoon black pepper

2 cups water or broth from cottage ham*

1 cup cottage ham, cooked and cut into bite-sized pieces

1-2 bay leaves

Instructions:

In an iron skillet, warm olive oil over medium heat. Add chopped onion, diced celery, and sliced carrots. Cook 10 minutes, or until tender. Add the pinto beans with liquid, garlic powder, marjoram, thyme, liquid smoke, and black pepper. Stir. Slowly add water and cottage ham pieces. Stir to combine. Place the bay leaves on top. Bring to boil, then reduce to a simmer. Cover. Cook for 30 minutes. For a thicker stew, lightly mash some of the pinto beans. Remove bay leaves before serving.

*Broth was saved from the original preparation of the cottage ham.

http://Snapshotsincursive.com/2020/04/29

Okinawan Sweet Potato Medley

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Okinawan Sweet Potato Medley! Way back when I was in middle school, my home economics teacher actually graded us on how colorful the foods looked on the plate. Her thoughts were “If it tempts your eyes, your stomach will want it.” I never forgot that message. She was pretty adamant about food presentation. So having mashed potatoes, rolls, and cauliflower was kind of a no-no when meal planning. That’s one of the reasons I was intrigued by Okinawan sweet potatoes when visiting Kauai. They are buff-skinned on the outside with a violet-purple flesh inside. It’s not as sweet as the orange variety I’m accustomed to, but nonetheless, it’s pretty tasty. And as you can see, it passes the color test.

OKINAWAN SWEET POTATO MEDLEY

Ingredients:

1 large Okinawan sweet potato, skin on, washed and sliced

1 medium sweet onion, sliced

2 each of mini sweet peppers in red, yellow, and orange; stems and seeds removed, cut in wedges

1 teaspoon seasoned salt

1 teaspoon oregano

1/2 teaspoon cinnamon

4 tablespoons butter

Instructions:

Spray a sheet of heavy aluminum foil with nonstick oil. Arrange Okinawan sweet potatoes on foil. Add sweet onion slices and mini sweet pepper wedges. Sprinkle with seasoned salt, oregano, and cinnamon. Dot with pats of butter. Place another sheet of heavy aluminum foil over top of vegetables. Fold sides twice to seal. Fold ends twice to seal. Avoid puncturing foil. Place packet on a 425° preheated grill. Close lid. Cook 25 minutes, or until vegetables are fork tender. Remove from grill. Carefully open one corner of foil packet to release steam. Then remove top layer of foil. Transfer sweet potatoes and vegetables in the herbed butter to a platter. Serve immediately.

New York Strip Steak

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: New York Strip Steak! The secret to a good steak, when grilling, is to crank up the heat. It took years to figure this out because grilling is different than baking. A steak likes to have the outside seared, or even charred, in order to keep those wonderful juices inside. The secret is to get the outside seared as soon as possible. When I asked my husband how high the gas grill was set, he replied, “All the way up!” Next, take your cell phone because you’re going to need a timer. For me, the soft pink center of a medium-rare steak is perfection. Obviously, if you prefer it more well done, you add extra time. Ready? Grilling season is upon us.

NEW YORK STRIP STEAK

Ingredients:

1-inch thick New York strip steaks,(for two)

1 teaspoon sea salt

1/2 teaspoon black pepper

1/2 tablespoon butter, per steak

Instructions:

Remove steak(s) from the refrigerator 20 minutes before grilling. Season both sides with sea salt and black pepper. Preheat gas grill to highest setting. When you hold your hand over the grill, you have to pull it back immediately. Place steaks directly on grill for 4 minutes. Close the lid. Flip and sear the remaining side for another 3 minutes, with lid closed. Remove from heat and allow steaks to “rest” on a platter for 5 minutes. Add a pat of butter at this time. Serve steak immediately.

Mediterranean Baked Tilapia

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Mediterranean Baked Tilapia! Do you ever experiment with different spice combinations? Salt and pepper can only go so far, especially if you try to reduce your salt intake. Spices, on the other hand, can turn an ordinary meal into a savory one. They can also add color, flavor, and aroma. If you’re like me, when a recipe calls for a spice you don’t stock in your pantry, you go out and buy a jar. Then what? Do you use it once and shove it back into the corner of your cupboard? What if you experiment a little instead? When you use cumin, think about partnering it with coriander for results that can add warmth as well as a tinge of sweetness.

MEDITERRANEAN BAKED TILAPIA

Ingredients:

2 tablespoons lemon juice

1 tablespoon butter, melted

2 tablespoons olive oil

1/3 cup flour

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1/2 teaspoon sea salt

1/4 teaspoon black pepper

2 tilapia fillets

2 tablespoons olive oil

2 garlic cloves, minced

Fresh parsley, for garnish

Instructions:

Preheat oven to 400° in a shallow bowl, combine lemon juice, butter, and olive oil. Mix well. Set aside. On a sheet of waxed paper, combine flour, ground coriander, ground cumin, paprika, sea salt, and pepper. Pat tilapia fillets dry. Dip fish in lemon juice mixture before coating with flour coating. Repeat for second tilapia fillet. Warm 2 tablespoons olive oil in an iron skillet over medium-high heat. Add fish fillets. After a minute or so, flip fillets over to sear the both sides. Remove skillet from heat. Add minced garlic to remaining lemon juice mixture. Drizzle over fish. Bake 7-9 minutes in preheated oven. Remove from heat. Garnish with fresh parsley. Serve with broccoli and cous cous.

Leftover Turkey Orzo Soup

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Leftover Turkey Orzo Soup! You can always tell when I’m going down a road of mealtime shortcuts. It might be because I stayed up late the night before binge-watching Netflix, or I suddenly got a burst of energy to work in the outdoor herb garden instead. Life in the country is always filled with distractions, that’s for sure. But that doesn’t mean we sacrifice healthy meals for fast-food. Leftover turkey roast can be magically transformed into a bowl of hearty, delicious soup loaded with vegetables, orzo pasta, and earthy herbs. Be good to yourself. You’re worth it.

LEFTOVER TURKEY ORZO SOUP

Ingredients:

1-2 tablespoons olive oil

1/2 sweet onion, diced

1 stalk celery, chopped

6-7 mini carrots, sliced

1/4 teaspoon garlic powder

1/4 teaspoon thyme

1/2 teaspoon oregano

4 cups chicken broth

1/2 cup orzo pasta

2 cups cooked leftover turkey, shredded

Instructions:

In a large deep skillet, warm olive oil over medium heat. Sauté diced onion, chopped celery, and sliced carrots until softened, 5-6 minutes. Add garlic powder, thyme, and oregano. Cook for one minute longer until fragrant. Stir occasionally. Add chicken broth. Bring to a boil. Add uncooked orzo pasta and shredded turkey. Bring back to a boil, then reduce heat to simmer. Cover. Cook 15 minutes until orzo is tender. Remove from heat; stir. Ladle soup into bowls and serve.

Kumquat Cilantro Salsa

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Kumquat Cilantro Salsa! For those of you who love the taste of oranges, but hate the idea of peeling the skin, let me introduce you its distant cousin. The Kumquat; native to Southeast Asia. It’s about the size of an olive and can be either round or oblong. But here’s the best part: you can eat the outer skin. No peeling required. The kumquat has a sugary sweet citrus flavor that makes your taste buds boomerang between sour and tangy. Please note, there are tiny seeds, much like those in a grape, so you can either eat them or remove them.

KUMQUAT CILANTRO SALSA

Ingredients:

1 pound kumquats, washed and sliced with seeds removed

1 Roma tomato, diced

1/2 cup sweet onion, thinly sliced

1/4 cup cilantro, chopped

3 tablespoons olive oil

1/4 teaspoon red pepper flakes

1/8 teaspoon sea salt

Dash of cayenne pepper (optional)

Tortilla Corn Chips

Instructions:

Make sure the skin of the kumquat is blemish-free and not dimpled. Discard if necessary. In a bowl, combine sliced kumquats, diced tomato, sweet onion slices, and chopped cilantro. Gently toss. In a small bowl, whisk together olive oil, red pepper flakes, cayenne pepper, and sea salt. Drizzle over kumquat mixture. Refrigerate for one hour. Serve with tortilla corn chips.

Jalapeño Celery Crack

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Jalapeño Celery Crack! I’m not ashamed to say I’ve found a new addiction. Hence the name. By the time I wrote this post, I had already made this recipe 3 times and shared it once with a close friend. Jalapeño Celery Crack has a spicy creaminess that screams, “just one more bite”. When I ran out of celery, I discovered it tastes amazing on tortilla corn chips. Sometimes you need an appetizer. Sometimes you want a snack. And sometimes making it part of a meal is justification enough. Perhaps you should try it. You know you want some.

JALAPEÑO CELERY CRACK

Ingredients:

1 bunch of celery, cut into 4” pieces

8-ounce cream cheese, room temperature

3 tablespoons mayonnaise

1/4 teaspoon sea salt

1/4 teaspoon dill

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon parsley

2/3 cup pickled jalapeños, chopped

1 tablespoon pickled jalapeño juice

2 strips of applewood smoked bacon, cooked and crumbled

Instructions:

Cut celery into 4” pieces. Set aside.

Combine softened cream cheese and mayonnaise in a medium bowl. Mix until smooth. Add sea salt, dill, onion powder, garlic powder, and parsley. Mix thoroughly. Add chopped jalapeños, pickled jalapeño juice, and crumbled bacon. Stir well to blend. Refrigerate one hour. Arrange celery stalks on a platter. Fill with jalapeño mixture. Garnish with extra dill. Serve.

Iceberg Lettuce Salad

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Iceberg Lettuce Salad! Generally speaking, we all become pretty accustomed to grocery prices in our home town. We know, when it comes to produce, we can expect to pay a little more for berries than bananas. Just like the many varieties of leafy greens. Typically, spinach, kale, and romaine are always way more than iceberg lettuce. Right? So recently while visiting Kauai, knowing that a lot of food is imported, I made the decision to make some compromises. I picked up a head of iceberg lettuce listed at $3.99. In the States it’s around $1.49 a head. Okay. When I checked out, the register rung up $6.00. Imagine the sticker shock. Come to find out, the sign actually said iceberg lettuce was $3.99 a pound. Let me tell you, I stretched that head of lettuce over many meals and savored every bite.

ICEBERG LETTUCE SALAD

Ingredients:

3 leaves of lettuce, gently torn

1 Roma tomato, chopped

1 green onion, snipped

2 tablespoons Caesar dressing, prepared

1 tablespoon parmesan cheese, grated

1/8 teaspoon oregano

Instructions:

Divide the gently torn lettuce leaves between two salad plates. Arrange chopped tomatoes over lettuce. Using a kitchen shears, snip the green onion pieces over top. Drizzle with salad dressing. Sprinkle on parmesan cheese and oregano. Serve chilled.