Food

Eat More

Stop feeling guilty about fueling your body! Food fulfills many basic needs: nutrition, health, social connections…to name just a few. Think about it. What does food mean to you? I like fresh ingredients, garden herbs, rich chocolate, and French butter. But I’m in good company. Some of my recent posts have been favored by the “Food Network” on Twitter (Gail Dorna @DornaGail) as well as Ina Garten’s The Barefoot Contessa, on Instagram (gail _dorna). I’d love to see you there as well. Come along with me for “Eating My Way Through the Alphabet: Eat More!” This remarkable journey of the palate is special because it gives me a few moments with you. Thanks very much to all of my guests and followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. What’s Cooking in Gail’s Kitchen? It’s as simple as reciting your A-B-Cs. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you find here in the next several weeks can be prepared very easily. Feel free to contact me with questions or comments. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: EAT MORE!”

Zestful Ahi Poke

What’s Cooking in Gail’s Kitchen? The Next Step: Zestful Ahi Poke! Have you noticed all the rage about eating raw tuna? Whether it’s an appetizer or poke bowl, ahi seems to be the star attraction. If you’ve never tried it, perhaps it takes some getting used to. After all, the texture is totally different from cooked fish. When saturated in a spicy sesame soy marinade, I found it absolutely irresistible. Then served with crunchy wonton crisps, taro chips (my fav), or corn tortilla chips it evolves from a curiosity to a craving. Just so you know, premium ahi tuna steaks are now available in the freezer aisle for those, like me, who are landlocked part of the year.

ZESTFUL AHI POKE

Ingredients:

2 ahi tuna steaks, premium grade

3 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 cup green onion, chopped

Wonton Crisps, Taro Chips, or Corn Tortilla Chips

Instructions:

Pat ahi tuna steaks dry with a paper towel. Cut into 1/2” cubes. Transfer to a bowl. Add soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, and chopped green onions. Gently toss to coat. Cover and refrigerate one hour. Serve as an appetizer with choice of chips.

Yogurt Tomato Bisque

What’s Cooking in Gail’s Kitchen? The Next Step: Yogurt Tomato Bisque! Before you turn up your nose at the sound of yogurt, hear me out. Here’s a couple of facts you may not have heard about yogurt. Number One, it’s healthy. Number Two, it makes the soup creamier, which is always a plus in my opinion. Number Three, Greek yogurt has twice as much protein as regular yogurt. And, Number Four, it has about half as many carbs, if that’s something that is important to you. All together, that makes it a Superfood. Yada-yada-yada. In the end, what it all comes down to is flavor. Tomatoes can be sweet, so the yogurt adds a little tang, which goes well with a dab of butter. Add herbs and cheese with a slice of garlic toast and you have the “pièce de résistance”. Nicely done.

YOGURT TOMATO BISQUE

Ingredients:

10-12 plum tomatoes, cut in half

1 sweet onion, chopped

2 tablespoons olive oil

1/8 teaspoon black pepper

1/4 teaspoon sea salt

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon garlic powder

2 cups vegetable broth

1 cup Greek yogurt

Dab of butter

Colby cheese, finely shredded

1/4 teaspoon marjoram

Instructions:

Preheat oven to 400°. Place plum tomatoes and chopped onions in a large bowl. Drizzle with olive oil to coat. Sprinkle with black pepper, sea salt, basil, oregano, and garlic powder. Spread onto a baking sheet that has been sprayed with nonstick oil. Roast 30 minutes until browned. Remove from oven. Cool slightly. Transfer roasted vegetables to a food processor to purée. In a stock pot, combine vegetable broth and puréed tomatoes. Stir well. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat. Gently fold in Greek yogurt. Divide into soup bowls. Garnish with a dab of butter and finely shredded Colby cheese. Sprinkle with marjoram. Serve with garlic toast.

X-Citing Everyday Salad

What’s Cooking in Gail’s Kitchen? The Next Step: X-citing Everyday Salad! Whoever said salads are ho-hum hasn’t raided the refrigerator for a weeknight dinner, especially on a rainy day. Just use your imagination. After all, you only buy produce that you really like, right? I’m a fan of herbed olive oil and tomatoes, so by turning that into a dressing it satisfies my quest for the perfect Italian vinaigrette. Look again at the photo. See the leafy greens? Start there and build the layers. By the time you finish adding what you like (substituting stuff like green olives for black), you have a meal-in-a-bowl that rivals your neighborhood eatery. Enough talking, now let’s get moving.

X-CITING EVERYDAY SALAD

Ingredients:

1/4 cup olive oil

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1 teaspoon balsamic vinegar

1 tablespoon Italian cheese, finely shredded

1/2 cup cherry tomatoes, halved

2 cups mixed greens, gently torn

1/2 cup broccoli florets

10-12 pepperoni slices

1/3 cup green olives, sliced

Cracked black pepper

Instructions:

In a small bowl, combine olive oil, oregano, basil, marjoram, garlic powder, and sea salt. Stir well. Add balsamic vinegar and Italian cheese. Fold in cherry tomatoes to coat. In a large bowl, layer mixed greens, broccoli florets, pepperoni slices, and green olives. Drizzle with tomato herbed vinaigrette. Gently toss before serving. Garnish with cracked black pepper.

Waffle Doodle-Doo

What’s Cooking in Gail’s Kitchen? The Next Step: Waffle Doodle-Doo! The million dollar question of the day is “Why are chicken and waffles so popular?” Could it be the crispy moist chicken tenders, or the fluffy golden-edge waffle, or the sweet creamy butter? Maybe. Perhaps it’s the robust taste of natural maple syrup. That’s good, too. Personally, I like the explosive kick of jalapeño and the bite of cilantro mixed in. Sliced apple sticks are a bonus. No matter your preference, it’s kind of a thing. Go the easy route like I did. Pick up an order of breaded chicken tenders from your favorite food joint. Since my husband is a master on the waffle iron, he does that part. Make extra waffles; they freeze well. You can thank me later. Pull it all together for a unique flavor that works for breakfast, weekend brunch, or late night craving.

WAFFLE DOODLE-DOO

Ingredients:

4 chicken tenders, precooked

2 buttermilk or Belgian-style frozen waffles

1/2 cup pure maple syrup

1-2 tablespoons jalapeño pepper jelly

1 Gala apple, cored and sliced into matchsticks

Butter, room temperature

Fresh cilantro

Instructions:

Warm chicken tenders in a 350° oven while waffles are being made in the waffle iron or heated in a toaster to desired crispness. Combine maple syrup and jalapeño jelly in a microwave-safe bowl. Heat on High in 15-second intervals. Stir together until jelly is melted and the flavors are blended. Core the apple, then slice into matchsticks. For presentation, cut waffles into triangles to form a “tent”. Brush waffles with softened butter. Drizzle with jalapeño maple syrup. Arrange chicken tenders. Add apples. Garnish with chopped cilantro.

Vermont Cheddar Multigrain Toast

What’s Cooking in Gail’s Kitchen? The Next Step: Vermont Cheddar Multigrain Toast! Just because you hit the snooze button on the alarm clock does not mean you lose out on a healthy breakfast. Grab a slice of multigrain bread, a hard-boiled egg, and a wedge of white cheddar cheese. Why white, you ask? Um, because I like the deeper flavors of the older extra-sharp varieties. The longer a cheese ages naturally, the more pronounced the flavor. Besides, it tastes incredibly delish with the slightly salty applewood-smoked bacon as its companion. So, while the coffee’s brewing and the toast is browning, get slicing.

VERMONT CHEDDAR MULTIGRAIN TOAST

Ingredients:

1-2 slices multigrain toast

1-2 tablespoons sea salt butter

3-4 slices Vermont White Cheddar cheese

1-2 slices applewood-smoked bacon, precooked

1 hard boiled egg, sliced

Snipped chives for garnish

Chia seeds for garnish

Instructions:

Toast multigrain bread on desired setting. Remove from toaster; place on a plate. Spread sea salt butter over toast. Next, layer with Vermont cheddar cheese, thick bacon, and sliced egg. Top with snippets of fresh chives. Sprinkle chia seeds over all.

Unstuffed Green Pepper Bake

What’s Cooking in Gail’s Kitchen? The Next Step: Unstuffed Green Pepper Bake! If you love the taste of stuffed green peppers, but really hate the extra steps of preparation, look no further. This “unstuffed” version can be served in individual casserole dishes or a family-style pan, thus eliminating the need for hollowed-out green peppers. Still yummy, still Spanish-flavor, still way back generational goodness like your grandma used to make. Be good to yourself when the week gets crazy busy. Make a batch of “unstuffed” green peppers and sit back with a glass of wine while the oven does all the work. You’re worth it.

UNSTUFFED GREEN PEPPER BAKE

Ingredients:

2 green peppers, coarsely chopped

24-ounce jar traditional pasta sauce

1/4 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon basil

2 cups rotisserie chicken or turkey, shredded

1 cup cooked brown rice

1 1/2 cups Italian cheese blend, shredded

2 tablespoons panko bread crumbs

1 tablespoon olive oil

Instructions:

Preheat oven to 350°. Cook chopped green peppers in the microwave-safe dish for 2 minutes on High setting. Set aside. In a large bowl, combine pasta sauce, garlic powder, oregano, and basil. Mix well. Fold in shredded meat, brown rice, and 1/2 cup shredded cheese. Add green peppers. Transfer filling into prepared casserole dish(es). Top with remaining cheese. In a small bowl coat panko crumbs with olive oil. Mix well. Spoon crumbs over cheese. Baked 25 minutes or until heated through.

Tortilla Crusted Tilapia

What’s Cooking in Gail’s Kitchen? The Next Step: Tortilla-Crusted Tilapia! I never thought of tilapia as an interesting choice of fish until I mixed things up with a Santa Fe style coating. The robust crunch of tortilla chips is a surprising prelude to the tender moist fish inside. It had me wishing I prepared seconds for the hubs and me. If you’re looking for a meatless meal, give it a whirl. Who knows, you may find yourself adding tilapia to the weekly menu.

TORTILLA CRUSTED TILAPIA

Ingredients:

1/2 cup Santa Fe style tortilla strips, crushed

1 tablespoon natural cornmeal

1 tablespoon panko bread crumbs

1/4 teaspoon lemon pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

1/4 teaspoon parsley flakes

1 egg, room temperature

Fresh cilantro, garnish

Instructions:

Preheat oven to 425°. Spray a baking sheet with nonstick oil. Set aside. Whisk egg in a shallow dish. Set aside. On a sheet of waxed paper, combine crushed tortilla strips, natural cornmeal, panko bread crumbs, lemon pepper, cayenne pepper, kosher salt, and parsley flakes. Mix well with a fork. Working one at a time, dip a tilapia fillet into the beaten egg. Flip over to coat both sides. Press fillet onto the crumb mixture; turn over and repeat. For an extra crispy crust repeat process. Carefully transfer crusted fish fillet to the baking sheet. Continue with second fillet. Bake 10 minutes or until crust is golden and crunchy. Serve with fresh cilantro.

Spicy Poblano Sauce

What’s Cooking in Gail’s Kitchen? The Next Step: Spicy Poblano Sauce! Try to avoid slurping this sauce by the spoonful straight out of the jar. Poblano peppers are a whole other animal, so to speak. Compared to its fiery cousins, the habanero or jalapeño, poblanos are mild and earthy, especially when roasted. Most of the time they are either stuffed (like the chile relleno you find on restaurant menus) or served as a sauce over roasted chicken enchiladas. Still confused? Think Mexican green sauce with chicken and spicy red sauce with beef or cheese.

SPICY POBLANO SAUCE

Ingredients:

4 poblano peppers

1 tablespoon butter

1/2 onion, chopped

1/4 teaspoon garlic powder

1/4 cup chicken broth

1 cup light cream

1/2 teaspoon cumin powder

1/2 teaspoon sea salt

1/4 teaspoon white pepper

1/2 cup Greek yogurt

Instructions:

Line a baking sheet with aluminum foil. Space poblano peppers two inches apart. Roast poblano peppers in broiler oven on High setting until the skins are blistered and charred, 3-5 minutes. Remove from oven. Transfer to a bowl and cover for 15 minutes. When cool, peel off the skin and chop the peppers, discarding seeds and stems. Warm butter in a skillet over medium heat. Add chopped onions. Sprinkle with garlic powder. Cook until the onions are translucent, about 5 minutes. Add chicken broth and light cream. Slowly bring to a boil, stirring often. Add chopped poblanos. Reduce heat and simmer for 5 minutes. Transfer poblano mixture to a food processor. Pulse to purée. Season with cumin powder, sea salt, and white pepper. Pulse again. Add Greek yogurt. Blend until smooth. Serve warm over burritos or other Mexican dishes.