Food

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Edamame Chicken Broccoli Stir-Fry! Mention the word “Stir-Fry” and watch people gather around the table. There’s something about the freshness of vegetables combined with chicken tenders smothered in a nutty savory sauce that screams “More! More!” It’s healthy, it’s easy, and it’s filling. The versatility of stir-fry makes an instant star of leftover ingredients. Everyone wins!
EDAMAME CHICKEN BROCCOLI STIR-FRY
Ingredients:

3/4 pound of chicken tenders, boneless and skinless

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/4 teaspoon crushed red pepper flakes

1/2 pound of broccoli florets, stalks trimmed

1 cup pineapple chunks

1/4 cup edamame, dry roasted nuts
Ingredients for Sauce:*

4 tablespoons soy sauce

2 tablespoons peanut butter, creamy

1 tablespoon molasses

2 teaspoons vinegar

2 teaspoons sesame oil

1/8 teaspoon black pepper

1/8 garlic powder

20 drops of sriracha sauce

*If you’re short on time, you may substitute bottled Hoisin Sauce for the homemade one. 

 
Instructions:

The sauce can be made first so it is ready when you need it. Simply mix all the ingredients together until you have a smooth and creamy consistency. 
In a large skillet over medium heat, cook chicken tenders in olive oil, garlic powder, and red pepper flakes. Chicken should be browned and cooked through after 3-4 minutes. Be prepared to add a tablespoon or two of water if the pan goes dry. Reduce heat to low. Place broccoli around the edge of the pan before finishing in the middle. Add pineapple chunks and edamame. Pour sauce over all and cook until heated through, about 3 minutes longer. Serve over rice. 

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Driving Dill Crazy on Cedar Plank Salmon! Tired of multi-tasking? Here’s a solution to the never-ending question of “What’s for Dinner?” This is the BEST way to grill salmon when you’re at the end of a day that seemed long and demanding. Simply thaw and grill. The supermarket was featuring delicately seasoned Atlantic salmon on a pre-soaked cedar plank. Not only does it taste amazing, but clean-up is a breeze. There’s even enough for a meal later on. Stay tuned. 
DRIVING DILL CRAZY ON CEDAR PLANK SALMON
Ingredients:

1 24-ounce package of Cedar Bay Salmon, Applewood with Orange and Ginger seasoning
Instructions:

Preheat grill to 425°. Place the thawed salmon and plank directly on the middle rack. Bake for 18-20 minutes. Do not over cook. The flesh becomes flakey and pink in the center. Serve with your favorite salad or side dish. 

Eating My Way Through the Alphabet; Letter C

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Cornbread Cornucopia! This is the perfect accompaniment to any bean dish. It’s delicious hot and savory when eaten later warmed up in the microwave. 
CORNBREAD CORNUCOPIA 
Ingredients:

1 1/2 cups yellow cornmeal

1 1/2 cups wheat flour

1 tablespoon baking powder

1/4 teaspoon sea salt

1/4 cup sugar

1/2 cup olive oil

2 eggs, beaten

1 1/4 cups milk

1/4 pound smoked sausage link, pre-cooked and diced

1 cup extra-sharp cheddar cheese, finely shredded 

1/4 cup pickled jalapeño peppers, sliced

1 tablespoon pimento, diced
Instructions:

Preheat oven to 400°. Sift cornmeal, flour, baking powder, sea salt, and sugar into a mixing bowl. Blend beaten eggs and oil; add milk. Add liquid ingredients to dry ingredients stirring until just blended. Fold in meat, cheese, peppers, and pimento. Pour into an 8″x8″ pan that has been sprayed with a non-stick oil. Bake for 30 minutes. Serve warm with butter. 

Eating My Way Through the Alphabet; Letter B

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Balsamic Reduction Sauce-It’s Sweet! This is the elegant dark sauce you find drizzled over salads, cheese, meats, vegetables, and even fruity desserts in restaurants. At home, it can be made in minutes. You’ll feel like a master chef when you swirl it over your favorite dishes. I do. 
BALSAMIC REDUCTION SAUCE-IT’S SWEET!
Ingredients:

1 cup imported Italian balsamic vinegar

1/4 cup pure honey
Instructions:

Mix vinegar and honey together in a reduction pan.* (If you do not have one, simply substitute a 2-quart pan instead.) Bring contents to a boil, then reduce to a low simmer. Stir occasionally. You will need to use the exhaust fan on the stove since the aroma of vinegar will fill the kitchen. It will take 10-30 minutes to reduce to half the amount, depending on how thick you want your sauce to be. I prefer it closer to molasses so it stands up when drizzled. Watch carefully so it does not burn. Set the timer every10 minutes to see how it coats the back of a spoon. (It is also helpful to use the markings on the measuring tool.) Once it has reduced to half, remove from heat and set aside to cool. It does thicken up as it cools. Store in the refrigerator. Drizzle on foods in teaspoon-size portions. Enjoy! You’re Welcome! 
* A reduction pan tapers from wide at the top to narrow at the base to encourage evaporation when reducing liquids. It often comes with a measuring spoon that has markings on it for accuracy. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Angel Hair Pasta Partners! When you’re short on time and need things at your fingertips, turn to this quick weeknight dinner option. You’ll appreciate the convenience without sacrificing flavor. The texture is pleasing and the presentation is reward enough. Make this and you’ll be able to put your feet up and enjoy the evening. 
ANGEL HAIR PASTA PARTNERS
Ingredients:

6 ounces angel hair pasta, uncooked

1 1/2 tablespoons olive oil

2 cloves garlic, minced

4-6 Roma tomatoes, quartered

1 green pepper, cut up chunks

1/2 teaspoon sea salt

1/4 teaspoon cracked black pepper

1/8 teaspoon basil

1/8 teaspoon marjoram 

16 Italian-style meatballs, fully cooked

Parmesan cheese for garnish 
Instructions:

Cook and drain pasta per package directions. As pasta is cooking, heat olive oil in 3-quart saucepan over medium heat. Add garlic and green peppers. Cook 2 minutes until tender; remove from heat. Stir in Roma tomatoes and meatballs. Return to low heat and warm through. Add drained pasta and gently toss with basil, marjoram, salt, and pepper. Serve pasta meal sprinkled with Parmesan cheese. Add a side of crusty garlic toast. 

A Burst of Flavor

Herbs and spices make all the difference in Gail’s Kitchen. Whether it’s fresh, dried, or a liquid extract, adding herbs enhances the flavor of any dish. And compliments it. Maybe it’s time to cut back on the salt a little bit in exchange for a little zing! Pull up a chair for “Eating My Way Through the Alphabet: A Burst of Flavor!” Within a few short months of blogging, the response continues to amaze me on this journey of the palate. Thanks very much to all of my 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 again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: A BURST OF FLAVOR!”

Dining Away From Home: The Coffee Pot and Bear’s Mill

Just across the state line off of Route 121 through a bucolic stretch of rolling farmlands sits the historic town of Greenville in Darke County. (The Wild West star and folk hero, Annie Oakley, got her roots in this area.) Many of the buildings are as original in character as they are rich in personality. Take the “Coffee Pot”, for instance. They serve seriously good espresso and decadent desserts to share! It’s enough to rev up your engine and keep you going for a trip down the road to a functioning gristmill dating back to 1849. At “Bear’s Mill”, I keep supplied with fresh cornmeal ground on the original French buhr stones powered by water from the Greenville Creek. This is the same yellow cornmeal used in recipes from Gail’s Kitchen and featured often in “Eating My Way Through the Alphabet”. Some things are really worth the trip!

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? The Daily Special: Zippy Stuffed Peppers! I can hardly wait for my garden peppers to grow large enough for this tasty Italian-style meal. It is traditional, yet impressive, when serving to our dinner guests. And the presentation is phenomenal. When serving, place each stuffed pepper in a shallow bowl with a side of buttery bicolor sweet corn, cobs removed. Add crusty bread and everyone will sing your praises thinking you slaved all day to make such a five-star entrée. Live it up!
ZIPPY STUFFED PEPPERS
Ingredients:

6 large green bell peppers

1 pound Italian sausage, ground

2 tablespoons olive oil

2 tablespoons onion, chopped 

1 garlic clove, minced

1 teaspoon sea salt

I teaspoon fennel

1/8 teaspoon oregano 

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon crushed red pepper flakes (optional)

1 cup cooked brown rice

1/4 cup corn

1 1/2 cups diced tomatoes in sauce 

3/4 cup mozzarella cheese, shredded
Instructions:

Preheat the oven to 350°. Cut off the top of each pepper and remove the insides. Rinse and drain. Brown the Italian sausage, garlic, and onion in olive oil. Drain and stir in the spices. Add cooked rice, corn, and half the tomatoes. Mix gently and heat through. Stand peppers upright in ungreased baking dish. Put a scant spoonful of sauce in the bottom of each pepper. Sprinkle in a little cheese. Then stuff each pepper with the meat mixture. Pour remaining sauce over stuffed peppers. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with cheese, and bake 15 minutes longer. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? The Daily Special: You Are What You Eat! I’ve been hearing this phrase my entire life, and it wasn’t until recently I actually began paying attention to it again. Oh sure, I knew moderation was key, exercise important, and water essential. I tried to maintain a balanced diet of fruit, vegetables, grains, dairy, meats, and even fats because it made a difference in how well I felt. Plus it reflected in my energy level as well. So, as I was collecting all this produce, it seemed like a no-brainer to share the snapshot with everyone. Bon Appétit.
YOU ARE WHAT YOU EAT
Ingredients:

Tomatoes

Green Beans

Assorted Peppers

Corn on the Cob

Zucchini 

Onion

Garlic

Squash
Instructions:

Wash the vegetables. Eat them raw, cooked, puréed, chopped, minced, buttered, grilled, roasted, par-boiled, or baked. 
“Make food simple

and let things taste

of what they are.”

~ Curnonsky (Maurice Edmond Sailland)

French Writer (1872-1956)