Mango Rice Pudding

What’s Cooking in Gail’s Kitchen? Equal Measures: Mango Rice Pudding! One of my fondest childhood memories is eating cinnamon sugared rice pudding warm from the stove. It’s funny how we associate traditional recipes with comfort food. Being a child of the ‘50s, it was the norm to have dessert with supper every night. ‘Course we also played outside till after dark. Sometimes it was “Kick the Can”, “Capture the Flag”, “Red Rover”, or “Spud”. I think my favorite was the neighborhood themed, “Boys Chase the Girls”. Being a tomboy who could run like the wind, I never did get caught. After all, who wants to be kissed by one of their brothers?!

INGREDIENTS:

1 cup sweet rice

1 1/2 cups half milk and half cream

1 cup whole milk

1 cup water

1/4 cup evaporated milk

1/2 cup sugar

2 teaspoons vanilla extract

2 cinnamon sticks

3 mangoes; peeled, diced, and cubed

Zest of 1 lime

Pinch ground nutmeg

Cinnamon sugar, to taste

Instructions:

Using a rice cooker, add sweet rice, half and half, whole milk, water, evaporated milk, sugar, vanilla extract, and cinnamon sticks to the removable pot. Close and lock the lid. Set to risotto function. Regulator knob must be set to “pressure”. Cook 18 minutes. Once the function is complete, use the natural release method to release pressure. Open the lid. Stir until the ingredients are all mixed together. Fold in half the chopped mangoes. To serve, spoon rice pudding into dessert bowls. Top with reserve mangoes and lime zest. Garnish with a sprinkling of nutmeg and cinnamon sugar.

Lilac, Sugar, Sugar

What’s Cooking in Gail’s Kitchen? Equal Measures: Lilac, Sugar, Sugar! Here’s a way to capture the essence of an early Spring morning. By infusing lilacs into ordinary table sugar, any bakery item or tea beverage can be transformed into an European delight. The unique floral flavor of lilacs is amazing paired with lemon citrus or wild berries. Think scones, muffins, cookies, and ice cream. Or what about an aromatic herbal infusion to iced tea? I like mine fizzy with lemonade and sparkling water. How refreshing! In any event, the possibilities are endless. The next time the lilac blossoms come around, get picking. Your taste buds will thank you.

LILAC, SUGAR, SUGAR

Ingredients:

2/3 cup sugar

1/2 cup lilac petals

Instructions:

Rinse lilac flowers under running water. Let dry. Remove blossoms from stem with scissors. Discard stems. Alternate layers of sugar and lilac petals in a jar. Close lid. Place the jar in a dry dark cabinet. Every day, gently shake the jar to mix the sugar and break up any clumps. After one week, sift the sugar to separate the dried petals from the flavored sugar. Crush the petals or discard them. Spread the lilac sugar on a parchment paper-lined baking sheet to dry one week longer. Transfer lilac sugar to an airtight container for storage.

Knäckebröd Cucumber Salmon Crispbread

What’s Cooking in Gail’s Kitchen? Equal Measures: Knäckebröd Cucumber Salmon Crispbread! Some days time is in short supply and all we can hope for is a “working lunch”. At least you can treat yourself to something a little bit gourmet that says “I’m really worth it.” Knäckebröd whole grain crispbread is mighty enough to hold a layer of herbed cream cheese, a mini slice of seedless cucumber, wild Alaskan smoked salmon, fresh dill weed and chopped chives. How’s that for refueling your work day? Be forewarned: your coworkers may gather round the desk in curiosity while you’re nibbling away on finger food. Just hold up a single digit and keep nibbling. After all, it’s impolite to talk with your mouth full.

KNÄCKEBÖRD CUCUMBER SALMON CRISPBREAD

Ingredients:

4-6 slices Knäckebröd sourdough crispbread

8 ounces Neufchâtel cheese, softened

1 tablespoon Italian herb seasoning mix

2 mini seedless cucumbers, sliced

4 ounces Wild Alaskan applewood smoked salmon

Sprig of dill weed

Fresh chives

Instructions:

Combine Neufchâtel cheese and Italian seasoning mix. Stir until blended. Store in a covered container. To assemble, lightly spread crispbread with a layer of herbed cream cheese. Next add one or two slices of seedless cucumber. Top with smoked salmon. Garnish with dill weed and fresh chives.

Jicama Tortillas

What’s Cooking in Gail’s Kitchen? Equal Measures: Jicama Tortillas! Jicama is another word for Mexican turnip or potato. Interesting, isn’t it? The flavor is sweet and starchy when eaten raw with a sprinkling of sea salt. Being Paleo-friendly, the jicama is popular as a low-carb, low-sugar nutritious snack. It may be available in your local supermarket’s produce department as a precut veggie that resembles French fries. In that case, simply squeeze a lime wedge over it before sprinkling with sea salt and chili powder. I understand it’s also available in “tortilla” packets. I wanted to make my own tortillas, so the large bulb was an easy choice. Peel, slice, and steam. There you have it; a miniature tortilla similar to a street taco in size. Add precooked shredded turkey, cheddar cheese, and a prepackaged salad kit. It’s a meal-in-a-snap, perfect for weeknights.

JICAMA TORTILLAS

Ingredients:

1 large jicama, peeled and sliced into thin discs

12-ounce bag Southwest Chopped Salad Kit, creamy cilantro dressing included

2 cups precooked shredded turkey, chicken, pork, or beef

1/4 cup orange juice

2 tablespoons vinegar

1 tablespoon butter

1 teaspoon sea salt

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1 cup cheddar cheese, shredded

1 lime, cut into wedges

Fresh cilantro for garnish

Instructions:

To make jicama tortillas, place sliced discs in a microwave-safe dish with two tablespoons water. Cover and microwave on High for 3 minutes. This turns them from brittle to flexible. Drain hot water; dab tortillas on paper towels, then return them to covered dish to cool. Set aside. Empty chopped salad mix into a bowl. Pour prepared cilantro salad dressing over all. Mix well. Set aside. For the meat mixture, combine orange juice, vinegar, butter, sea salt, oregano, garlic powder, and cumin powder in a large skillet. Bring to a boil. Reduce heat to simmer and add shredded meat. Stir together. Cook until moisture is absorbed, about 10 minutes. For a crispy finish, add 1-2 tablespoons vegetable oil. Increase heat to medium-high setting. Let meat fry until browned and crispy on bottom. Remove from heat. Stir with a fork. Serve jicama tortillas with chopped salad, shredded meat, and cheddar cheese. Garnish with lime wedges and fresh cilantro.

Incredibly Delish Chocolate Bliss

What’s Cooking in Gail’s Kitchen? Equal Measures: Incredibly Delish Chocolate Bliss! Is it a cake? Is it a confection? Who cares? It’s smooth, creamy dreamy chocolate and it is incredible. The fact that it is flourless is a plus for those who avoid desserts for that particular reason. The dark chocolate and butter combination is divinely rich, which is why a little bit goes a long way. I find a nice cuppa joe or herbal tea creates a balance that works. As always, share a little bliss with those around you. They’ll thank you for it.

INCREDIBLY DELISH CHOCOLATE BLISS

Ingredients:

4 ounces bittersweet chocolate, chopped

6 tablespoons butter, cubed

2 eggs

1/4 cup sugar

1 teaspoon espresso powder

1/4 teaspoon almond extract

6 teaspoons chocolate hazelnut spread

Crushed pistachios for garnish

Instructions:

Preheat oven to 375°. Use paper muffin cups or buttered ramekins. Set aside. Combine bittersweet chocolate and butter in a microwave-proof bowl. Melt in microwave on high setting at 30-second intervals until melted and smooth. Stir occasionally. In a mixer bowl, combine eggs, sugar, espresso powder, and almond extract. Beat on medium-high speed for 5 minutes or until mixture is lightened. Reduce speed to low setting. Add melted chocolate/butter mixture until combined. Spoon into muffin cups or buttered ramekins. Add one half teaspoon of hazelnut spread in the center of each muffin cup batter. Bake 10 minutes until edges are set, but center is still soft. Do not over bake. Garnish with crushed pistachios. Cool 5 minutes before serving.