Food

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: USA Happy Snack! Did I ever tell you I spent my childhood surrounded by apple trees? It’s one of my favorite memories, growing up in the Midwest. If I was in a feisty mood, I’d nibble on sour green apples. Forget that my impatience may have caused a tart pursing of the lips and a slight ache in the stomach. As the apples ripened, I’d pluck the prettiest one off the tree, rub it against my knee for a mirrored sheen, and admire its beauty. Sometimes I’d twist the stem until it broke, reciting my ABCs. Whatever letter I was on when the stem splintered away became the name of my next boyfriend. But not if it matched my brothers’ names. That didn’t count. Here’s to all-American healthy food wrapped up in a little nostalgia. 
USA HAPPY SNACK 
Ingredients:

1 Gala apple, cored and sliced

1 tablespoon lemon juice

3 slices smoked Virginia ham

4 ounces extra sharp cheddar cheese, sliced thick

Fresh mint
Instructions:

Brush the sliced apples with lemon juice to prevent browning. Cut the ham slices in half. Take one apple slice and place it on top of a piece of cheddar cheese. Wrap them with one piece of ham, seam side down. Tuck a sprig of fresh mint into the snack. Enjoy!

Eating My Way Through the Alphabet: Letter T

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Thai Peanut Sauce! Known as a popular condiment for skewered meat or seafood in East Asian cuisine, peanut dipping sauce gets all the attention. Homemade Pad Thai is one example. After all, it’s no secret anyone can get addicted to peanut butter. Think about it. We add spicy chili peppers for heat, exotic curry for an earthy taste, coconut milk for authenticity. And depending on the day, there is no substitute for peanut butter and chocolate. Just saying. 
THAI PEANUT SAUCE
Ingredients:

1/2 cup natural peanut butter, creamy

3/4 cup coconut milk, unsweetened 

1/4 cup agave nectar

1 tablespoon fresh lime juice

1/4 cup soy sauce

1/8 teaspoon garlic powder 

1/2 teaspoon ground ginger 

1/4 teaspoon kosher salt

1 1/2 tablespoon sesame oil

1 teaspoon red pepper flakes 
Instructions:

In a food processor, combine peanut butter, coconut milk, agave nectar, fresh lime juice, soy sauce, garlic powder, ground ginger, kosher salt, sesame oil, and red pepper flakes. Pulse until mixture is smooth and creamy. Pour into a jar. Store in the refrigerator. 
*Serving Suggestion: Skewered Shrimp with orange wedges and cilantro. 

Eating My Way Through the Alphabet: Letter S

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Sipping Sangria! The weather is great, the weekend is here. Get ready to party. Psst. Wine lovers lean in. This crowd-pleasing punch can be thrown together beforehand since the flavor gets better with time. Choose your favorite dry red wine. No worries. It’ll sweeten up from the chopped fruit, juices, and agave nectar. Hold the fizziness until just before serving. The colors are not only festive but invigorating. Then sit back, cool off, and sip away. 
SIPPING SANGRIA 
Ingredients:

5 cups dry red wine

1/2 cup apricot brandy

1/2 cup orange liqueur 

1 1/2 cups blood orange juice

1/4 cup grenadine 

1/4 cup agave nectar

2 tablespoons fresh lemon juice 

2 tablespoons fresh lime juice

3 cups sparkling water or carbonated beverage

1 lime, sliced

1 lemon, sliced

1 orange, sliced

1 apple, cut in wedges

Grapes for garnish
Instructions:

In a large pitcher, combine dry red wine, apricot brandy, orange liqueur, blood orange juice, grenadine, agave nectar, fresh lemon juice, and fresh lime juice. Stir well. Add lime, lemon, orange slices and apple wedges. Refrigerate for one hour. Before serving, add sparkling water. Stir. Fill stemmed glasses with ice, add sangria, and garnish with fruit. 

Eating My Way Through the Alphabet: Letter R

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Roma Tomato Marinara! Now here is a sauce that is as versatile as your food cravings. I like to make up a jar to keep on hand in the refrigerator. You never know when you’ll want it. Roma tomatoes have a texture that leaves your mouth yearning for yet another spoonful. Slather it on flatbread and add cheese for a late-night snack. Or use it as a base in a skillet lasagna. The balance of thick tomatoes, rich olive oil, and hint of basil make it my favorite for dunking buttery breadsticks. For kid-pleasing families as well as empty nesters, say “Yes” to homemade marinara. 
ROMA TOMATO MARINARA 
Ingredients:

1 sweet onion, chopped

2 tablespoons olive oil 

28-ounce can Italian tomatoes, whole and peeled in basil sauce

1/2 teaspoon garlic powder*

1/4 teaspoon oregano 

1/4 teaspoon marjoram 

1/2 teaspoon basil

1/4 teaspoon Herbs de Provence 

1 teaspoon sea salt

1/8 teaspoon cracked black pepper 

1 teaspoon agave nectar 

1 teaspoon olive oil
Instructions: 

In an iron skillet over medium heat, warm two tablespoons olive oil. Add chopped onions and sauté until soft, approximately 5 minutes. Add Italian tomatoes. Gently, using the back of a wooden spoon, press the tomatoes to crush. Sprinkle with garlic powder, oregano, marjoram, basil, Herbes de Provence, sea salt, cracked black pepper, agave nectar, and one teaspoon olive oil. Stir to blend. Bring to a boil; reduce to simmer. Cook for 20 minutes on Simmer or until sauce becomes thicker. Spoon over pasta, chicken, meatballs, or bread. Top with cheese of choice. 
*Four minced garlic cloves may be substituted for garlic powder. 

Eating My Way Through the Alphabet: Letter Q

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Quesadilla Egg Scramble! Whether you stack it or fold it, everyone loves a quesadilla. I mean, just say the word, “cay-sah-dee-ya”. It rolls off the tongue naturally as images of gooey melted cheese swim through your mind. Just the thought of a golden brown crispy tortilla dribbled with spicy salsa is enough to make a foodie salivate. Throw in your morning’s scrambled eggs along with slivers of last night’s pork roast and you have a reason to hit the floor running. Quesadilla!
QUESADILLA EGG SCRAMBLE 
Ingredients: 

1/2 cup shredded pork

3 eggs, beaten

2 tablespoons light cream

1 tablespoon butter

2 corn tortillas

1 tablespoon olive oil

1/4 cup sharp cheddar cheese

1/4 cup salsa

Green onion for garnish
Instructions:

Heat shredded pork and set aside. Whisk together eggs and light cream. In a small skillet, heat butter over low heat. Do not scorch. Add egg mixture. Scramble to cook eggs until soft and creamy. Set aside. To assemble quesadilla, place one corn tortilla on a plate. Top with cooked eggs, shredded pork, and cheese. Cover with the second tortilla. Brush the bottom of an iron skillet with olive oil. Carefully transfer the quesadilla to the skillet. Cook on medium heat for one minute until crispy. Brush the top with olive oil. Using a large spatula, flip the tortilla and brown for an additional minute. Remove from heat. Cut quesadilla into wedges. Serve with salsa and green onions. 

Eating My Way Through the Alphabet: Letter P

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Picnic Pork and Beans! Tradition speaks loud and clear at family gatherings and picnics, especially in the summer. No matter the cookout, barbecue, or pitch-in, certain foods are expected on the buffet table. One of them is the coveted baked beans. Usually the unmarried auntie or the matriarch is the keeper of the cherished recipes. The “grande dame” knows all the ingredients, especially the heavily-guarded secret ones. It might be a dab of this or a pinch of that. My advice? Time, patience, and integrity. After all, there’s a lot of responsibility in carrying on the Secret Family Recipes. In the end, it’s all worth it!
PICNIC PORK AND BEANS
Ingredients:

3 slices uncured bacon, thick

1/4 cup sweet onion, sliced

1 tablespoon bacon drippings

28-ounce can pork and beans

1/8 teaspoon seasoned salt

1/8 teaspoon red pepper flakes 

2 tablespoons pimento, diced

1/4 cup barbecue sauce

2 tablespoons brown sugar

1 tablespoon apple cider vinegar 

1 teaspoon Dijon mustard 
Instructions:

Preheat oven to 350°. Fry bacon in a large skillet until partially cooked. Remove bacon from pan and dab on paper towels. Let cool and then break into pieces. Discard all but one tablespoon bacon drippings. Add sweet onion to pan; sauté until tender, about 5 minutes. Combine sweet onion, pork and beans, seasoned salt, red pepper flakes, diced pimento, barbecue sauce, brown sugar, apple cider vinegar, and Dijon mustard. Mix well. Transfer to an ovenproof dish. Top with bacon pieces. Bake uncovered for one hour, or until beans are bubbly and sauce is thick. Let stand 10 minutes for sauce to thicken slightly. Serve warm. 

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Onion Broccoli Florets! Sweet onions, whether they are Vidalias grown in Georgia or Walla Wallas grown in Washington, are mild-tasting onions that fans wait all year to magically appear in the produce aisle. Combine them with the natural sweetness of raisins, the crunch of honey-roasted sunflower seeds, the earthiness of broccoli florets, and the smoky taste of bacon. Then watch it totally disappear at the next family reunion.
ONION BROCCOLI FLORETS
Ingredients: 

1 stalk broccoli 

2.5 ounce package real bacon bits

1/2 sweet onion, chopped

1/2 cup raisins 

3/4 cup honey roasted sunflower seeds

1 cup mayonnaise 

2 tablespoons vinegar 

1/2 cup sugar
Instructions:

Cut the stalk off a head of broccoli high enough so the florets fall away. Discard stalk. Cut each floret in half or quarters. In a large bowl, combine florets, real bacon bits, sweet onion, raisins, and honey-roasted sunflower seeds. Mix well. In a small bowl, whisk together mayonnaise, vinegar, and sugar until blended. Add dressing to broccoli salad one hour before serving. 

Eating My Way Through the Alphabet: Letter N

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: New Potato Salad! If I said it once, I’ve said it a hundred times: the French have it going on! The more I explore their recipes, the more I feel like a gourmet chef. You can, too. Trust me. When I tell you I’m going to have you make potato salad by skipping the mayo, just pretend you didn’t hear me and forge ahead. The results are worth it. Don’t make a big deal when you serve it as a side dish. You’re husband will do that for you. Husband-tested, rave reviews!
NEW POTATO SALAD 
1 pound red-skinned new potatoes 

1 teaspoon sea salt

3 tablespoons olive oil

2 tablespoons garlic red wine vinegar 

1 tablespoon Dijon mustard

1/2 teaspoon kosher salt

Cracked black pepper, to taste

1/2 cup celery hearts, thinly sliced

1/4 cup fresh chervil, coarsely chopped 
Instructions: 

Place quartered potatoes, skin on, in a large saucepan with enough water to cover. Add sea salt. Bring to a boil over high heat, reduce to medium-low, and simmer until potatoes are tender when pierced with a knife, about 15-20 minutes. For dressing, combine olive oil, garlic red wine vinegar, Dijon mustard, kosher salt, and cracked black pepper. Whisk until blended. When potatoes are cooked, drain well. Transfer them to a bowl to cool. Pour the dressing over the potatoes. Add celery and chervil, gently folding to blend flavors. Serve warm or at room temperature.