Vegetarian Bread ‘n Butter Pudding

What’s Cooking in Gail’s Kitchen? Talking Points: Vegetarian Bread ‘n Butter Pudding! If I’ve said it once, I’ve said it a hundred times. One of the privileges of being part of the blogosphere is benefiting from the vast friendships beyond my little corner of the world. Not only is it a creative outlet for expressing my love of food, it also challenges me to stretch my palate and try new things. Today’s recipe comes from Corrie, a Brit, who thrives on a vegetarian diet. She has a fabulous blog entitled http://corriesrabbitfood.com where food looks so amazing it makes you forget about being a meat-lover. To clear up any confusion, “bread pudding” is more commonly known as a dessert. But “bread and butter pudding” is made by buttering the bread before adding any liquid. Now you see the difference, which is why this makes a fabulous breakfast dish. Are you ready to eat more? Then let’s get started.

VEGETARIAN BREAD ‘N BUTTER PUDDING

Ingredients:

1/2 loaf baguette bread, sliced

4 tablespoons butter, softened

1/2 cup red onion, sliced

3 gloves garlic, sliced

1/3 cup parmesan cheese, shredded

1/3 cup gruyère cheese, shredded

2 tablespoons cheddar cheese, shredded

3 eggs

1 cup skim milk

1/2 teaspoon seasoned salt

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons cheddar cheese, shredded

Thyme sprigs, for garnish

Instructions:

Preheat oven to 400°. Butter a 5”x7” baking dish with softened butter. Set aside. Lightly butter both sides of a baguette slice, then place in the baking dish. Repeat until all pieces of baguette are buttered. When placing them in the baking dish, arrange in a zigzag pattern. This leaves room for the spaces to be filled in with ingredients. Next evenly divide the red onion slices and garlic pieces between the bread. Generously sprinkle the entire loaf with shredded parmesan, gruyère, and 2 tablespoons of cheddar cheese, with attention given to lightly packing the cheese in areas where spaces exist. In a bowl, whisk together eggs, skim milk, seasoned salt, basil, marjoram, and oregano. Slowly pour over the pudding, soaking each slice of bread. Top with remaining 2 tablespoons of shredded cheddar cheese. Bake in the oven for 25-30, or until set Remove from oven. Garnish with fresh thyme sprigs. Serve warm.

Lemon Poppyseed Mini Bundt Cake

What’s Cooking in Gail’s Kitchen? Talking Points: Lemon Poppyseed Mini Bundt Cake! So, apparently mini bundt cakes have been the rage for some time now with quaint little bakeries and countless molds popping up everywhere. My friend, Nancy, was kind enough to gift me with a cute little ceramic mold. I began looking at recipes and couldn’t believe all the variations out there. Choosing the first one came easily with almonds, lemon, and poppyseed ingredients, especially with a lemony sweet-tart glaze. But wait, you utter. You’ve heard me say my husband simply does not like lemon baked goods. I know, but there’s a method to my madness. You see, lemon poppyseed is one of those combinations that can be eaten as dessert or breakfast. Need I say more? Every little bundt helps.

LEMON POPPYSEED MINI BUNDT CAKE

Ingredients:

1 1/4 cups flour

1/4 teaspoon baking soda

1 1/2 teaspoons baking powder

1/8 teaspoon sea salt

3 tablespoons butter, room temperature

1 tablespoon vegetable oil

1/2 cup sugar

1 egg

1/2 cup buttermilk

1 teaspoon almond extract

1/2 teaspoon lemon extract

1 tablespoon poppyseeds

1/4 cup almonds, sliced

Sliced almonds, for garnish

Ingredients for Lemon Glaze:

3/4 cup powdered sugar

1 1/2 tablespoon lemon juice

2 tablespoons lemon zest

Instructions:

Preheat oven to 425°. Spray a mini bundt pan and 6-mold muffin tin with nonstick oil. Set aside. In a large bowl, combine flour, baking soda, baking powder, and sea salt. Mix well; set aside. Using a mixer on Low speed, cream together the softened butter, vegetable oil, sugar, egg, buttermilk, almond extract, and lemon extract. Mix for about one minute. Slowly add flour mixture, poppyseeds, and sliced almonds just until combined. Divide the batter between the mini bundt pan and muffin tin, filling batter to the top. If desired, sprinkle additional sliced almonds over top before baking. Bake for 5 minutes. Reduce heat to 375° and bake 15 minutes longer. The tops will be golden brown. Cake is ready when a toothpick inserted comes out clean. Cool 5 minutes, then invert onto a wire rack and allow cakes to cool another 10 minutes. Drizzle lemon glaze over cakes, if desired.

Jalapeño Cherry Smoothie Bowl

What’s Cooking in Gail’s Kitchen? Talking Points: Jalapeño Cherry Smoothie Bowl! Get ready to eat well. This morning’s smoothie bowl will energize your body as well as your mind. Feel the easygoing ingredients stimulate your senses with a kick of sass right between the eyes. I mean, just look at the brightness real cherries can make. Begin with frozen fruit. Did you know if you freeze a cut-up banana it doesn’t turn brown? Truth. Each ziplock bag contains an entire sliced banana. Make sure they freeze in a single layer, though. When it’s time to blend the frozen fruit, the smoothie is chilled so there’s no need to add ice cubes. Now to address the elephant in the room, so to speak. Jalapeños. Don’t worry. Their bold flavor is invigorating. It actually adds a nice balance between the sweet and creamy, not to mention the extra vitamins. But don’t take my word for it.

JALAPEÑO CHERRY SMOOTHIE BOWL

Ingredients:

1 cup frozen cherries

1 sliced and frozen banana

3-5 slices of pickled jalapeño peppers, seeds removed and finely chopped

1/4 cup pistachios, chopped

1 cup orange juice

1 tablespoon sherry vinegar

1/4 cup Greek yogurt

1 tablespoon coconut sugar

1 teaspoon vanilla extract

1/4 teaspoon Himalayan pink salt

Cherries, pistachios, and jalapeños for garnish

Instructions:

In a blender combine frozen cherries, frozen banana, chopped jalapeños, chopped pistachios, orange juice, sherry vinegar, and Greek yogurt. Pulse to process. Add coconut sugar, vanilla extract, and Himalayan pink salt. Blend until smooth, 1-2 minutes. Transfer smoothie to a bowl. Garnish with cherries, pistachios, and jalapeños.

Zested Lemon Blueberry Pancakes

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Zested Lemon Blueberry Pancakes! If you’re a “regular” customer at the same restaurant, it’s perfectly natural to become good friends with the owners and staff. Kind of like an extended family. You learn their personalities as they become accustomed to your quirks, humor, and mannerisms. Before long, you may even exchange cell numbers so you can text the restaurant when you’re on your way. It benefits both parties. In turn, if I’m kinda crazy about a certain dish, I may get a nonchalant “secret” ingredient hint dropped my way. The rest is up to me. Now I don’t claim to make menu items as well as a restaurant, but in a pinch it satisfies a craving that will suffice until I return.

ZESTED LEMON BLUEBERRY PANCAKES

Ingredients:

1/2 cup flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

2 tablespoons agave nectar

1 teaspoon lemon zest

1 teaspoon granulated lemon peel

1 cup cottage cheese, small curd

3 eggs

1/2 teaspoon vanilla extract

1/4 teaspoon lemon extract

1/2 pint blueberries

2 tablespoons vegetable oil

10-ounce jar lemon curd, to taste

Powdered sugar, garnish

Instructions:

Combine flour, baking powder, baking soda, and sea salt in a large bowl. Set aside. In another bowl, mix agave nectar, lemon zest, and granulated lemon peel. Add cottage cheese, eggs, vanilla extract, and lemon extract. Whisk until almost smooth. The cottage cheese will continue to have small lumps. Add wet mixture to dry ingredients. Stir to combine. The batter will be a little bit lumpy. Fold in a few blueberries, about 1/4 cup. Warm an iron skillet over medium heat. Brush the skillet with vegetable oil. Add a 1/4 cup of pancake batter to the skillet. Cook for a couple minutes until small bubbles appear. Carefully flip and cook the remaining side until golden, about 2 minutes longer. Brush the skillet with more vegetable oil and repeat the process until all the batter is gone. Serve the pancakes with remaining fresh blueberries and a dollop of lemon curd. Sprinkle with powdered sugar.

Yogurt-Dipped Waffles

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Yogurt-Dipped Waffles! How many of you were told, as a child, not to play with your food? I know I was, especially when I was supposed to clean my plate of something I didn’t want to eat. But that’s a lot different than finger food. Now you are allowed to take slightly toasted waffles and dip them in flavored yogurt. Since my tastes change from day to day, I prefer to add flavors to Greek yogurt, but you may certainly purchase flavored yogurts to save time. In addition, I make extra waffles on the weekend to serve during the week. If you have toaster waffles on hand, you’re in good shape.

YOGURT-DIPPED WAFFLES

Ingredients:

1/2 cup Greek yogurt

1 teaspoon coconut syrup

2-3 prepared waffles, separated into wedges

Fresh strawberries, sliced

Fresh blueberries

Fresh black raspberries

Nutmeg, for sprinkling

Fresh mint leaves, for garnish

Powdered sugar, for garnish

Instructions:

Combine Greek yogurt and coconut syrup. Mix well. Set aside. Using a toaster on low setting, warm waffle wedges. Remove waffles to a plate. In a bowl, combine strawberries, blueberries, and black raspberries. Gently toss. To serve, dip waffle wedges into Greek yogurt. Spoon fresh fruit over yogurt. Sprinkle with nutmeg and powdered sugar. Garnish with mint leaves. Enjoy!

Ultimate Turkey Hash

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Ultimate Turkey Hash! There’s something about eating a forkful of savory potatoes for breakfast. And if watching your carbs is a thing, your body has a better chance of burning carbs in the morning. At least that’s what my husband tells me. I tend to look more at portion-control and fat content. Then again, I also put a lot of value in metabolism, genetics, and good ole nutrition. No matter how you serve it up, in the end it’s nothing more than a turkey shoot.

ULTIMATE TURKEY HASH

Ingredients:

1 potato, washed with skin on

1-2 tablespoons olive oil

1/4 cup green pepper, chopped

1/4 cup onion, diced

1/2 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning blend

1/2 cup seasoned turkey, shredded

2 eggs

Instructions:

Wash potato, pierce with a knife, and microwave on High for 4 minutes. Transfer to a cutting board. Cut into chunks. Warm olive oil in a medium skillet over medium-high heat. Add green peppers and diced onions. Sauté 5 minutes, or until soft. Add potatoes. Sprinkle with seasonings. Cook until potatoes turn golden brown. Add shredded turkey. Heat through. Make two wells. Spray centers with nonstick oil. Drop an egg into each well. Cover pan for one minute. Reduce heat to low. Check eggs. Cover one minute longer or cook until eggs are set. Serve immediately.

Hawaiian Spam Breakfast

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Hawaiian Spam Breakfast! Not everyone is on the same page when it comes to breakfast. Some prefer a bowl of cereal in front of the tv, others like yogurt and fruit while checking their email, and some are perfectly happy with their morning cuppa joe watching the sunrise. That’s where this recipe comes in handy. It is a Hawaiian meal for one.

It takes only a couple minutes to heat and eat. So when everyone comes crowding into the kitchen because it smells so good, just roll your shoulders and say, “You already had breakfast.”

HAWAIIAN SPAM BREAKFAST

Ingredients:

10.5 ounce package heat-and-eat microwaveable rice

2 slices Spam* brand canned meat

1 egg, scrambled

1 green onion, snipped

1/8 teaspoon red pepper flakes

1 tablespoon soy sauce

Fresh cilantro

Instructions:

Microwave rice according to package directions. Spray a small skillet with nonstick oil. Over medium-high heat, quick-fry 2 slices of Spam. Flip to get both sides crispy. Chop into bite-size pieces. Set aside. Crack an egg into a small dish. Whisk to break the yolk. Spray the small skillet again with nonstick oil. Pour the egg mixture into the pan using the same setting, medium high. Cover. Cook one minute. Remove lid, break up the egg with a spatula. Turn off the burner. Replace the lid for one minute longer. Transfer rice to a bowl, add Spam, scrambled egg, green onion snips, red pepper flakes, and soy sauce. Mix well. Garnish with fresh cilantro. Serve with chopsticks.

*I receive no recompense for mentioning this product.

Yogurt Tropical Breeze

What’s Cooking in Gail’s Kitchen? Something to Savor: Yogurt Tropical Breeze! Breakfast never tasted so good. Elevate an ordinary yogurt serving to something extraordinary by switching to tropical fruits like juicy ripe pineapple and buttery sweet papaya. Instead of granola, sprinkle on toasted coconut for a refreshing taste that will transport you like a summer breeze on a tropical island.

YOGURT TROPICAL BREEZE

Ingredients:

16 ounces Greek yogurt

15.25 ounce can tropical mixed fruit; pineapple, red and yellow papaya*

1 small seedless orange, separated into segments

3 strawberries, sliced

2-3 tablespoons toasted coconut

Fresh mint for garnish

Instructions:

Drain fruit, save reserve juice for later. Divide Greek yogurt into serving dishes. Add topical fruit, orange segments, and strawberry slices. Sprinkle with toasted coconut. Garnish with sprig of fresh mint.

*Kroger brand Tropical Mixed Fruit in fruit nectar, 15.25 oz can. I receive no recompense for recommending this product.

Little Fish Coffee in Hanapepe, Kauai

Dining Outside the Home: Little Fish Coffee in Hanapepe, Kauai! Follow your nose in historic Hanapepe to the alluring aroma of freshly brewed coffee. Be transported to your “happy place” where the smiling fish on the sign invites you to sit awhile for an energetic caffeine fix. Little Fish Coffee’s quirky decor makes for a very social environment or oasis, so to speak. Take time to check social media, nibble on a bagelwich, and people watch. The outdoor seating in the courtyard may present a sunny spot for fresh air and sunshine until that hypnotic coffee aroma lures you back inside for a refill.