cabbage

Kinky Red Cabbage Slaw

What’s Cooking in Gail’s Kitchen? The Daily Special: Kinky Red Cabbage Slaw! When you need a little color, a satisfying crunch, and an extra dose of vitamin K, look no further than red cabbage. Its robust, hearty flavor can be combined with spices that have you feeling like the Queen of Sheba or the King of Siam. Make a healthy choice today. Opt out for red cabbage. It may provide just the twist you need. 

KINKY RED CABBAGE SLAW

Ingredients:

1/2 head red cabbage, shredded

1/2 cup apple cider vinegar

2 tablespoons sugar

1/4 cup olive oil

2 teaspoons celery seed

Sea salt and pepper to taste

1 tablespoon red onion, diced

Instructions:

Whisk together vinegar and sugar until dissolved. Slowly add oil, celery seed, salt, and pepper. Toss in cabbage and onions. Coat well. Refrigerate for one hour. 

Zesty Fish Tacos

What’s Cooking in Gail’s Kitchen? Simple Sensations: Zesty Fish Tacos. The first time my California friend ordered Fish Tacos, I was like, “Whaaaaaaat??”  After all, being a Midwestern girl, fish was caught to be dredged in beer-batter or lemon-peppered, deep fried, and eaten with a side of French fries. Not exactly good for the heart, but tasty. Well, my taste buds have matured over the years and now I tend to cook a little healthier without sacrificing great flavor…..which brings me to the Recipe of the Day.

ZESTY FISH TACOS 

Ingredients:

2 Tilapia fillets

1 egg

2 tablespoons lime juice

2 tablespoons flour

2 tablespoons yellow cornmeal 

2 tablespoons Panko seasoned bread crumbs

1/8 teaspoon garlic powder

1 tablespoon crushed red pepper flakes

1/4 teaspoon sea salt

1/8 teaspoon black pepper 

2 tortillas, flour or corn

1 cup shredded broccoli-carrot blend

1/4 cup salsa

1/4 cup Greek yogurt

1 green onion, snipped

Instructions:

Preheat oven to 400°. Mix egg and lime juice in a shallow dish. On a sheet of waxed paper, use a fork to blend flour, cornmeal, Panko crumbs, salt, pepper, garlic, red pepper flakes, cumin powder. Dip fish fillet in egg mixture to cover. Then coat with crumb topping. (This can be done more than once for an extra crispy crust.) Place breaded fillets on a greased baking dish. Bake for 8 minutes. Flip over bake 4 minutes longer. If you prefer a crispier crust, broil 4 minutes longer. Watch carefully.  Fill each tortilla with fish, broccoli-carrot blend, salsa, and Greek yogurt. Garnish with green onion snips. 

Yaki Chicken Udon

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Yaki Chicken Udon! Who likes Japanese noodles, sautéed veggies, and a rich savory sauce? Me, too. If I can sneak a couple mushrooms into a dish, it’s always a good day for me. The hubs isn’t as crazy about fungus as I am, which is why I put in his favorite (carrots) to tastefully distract him. No judgment, please.

YAKI CHICKEN UDON

Ingredients:

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon mirin

7.76-ounce package udon Japanese-style noodles

1 clove garlic

1/4 cup onion, chopped

2-3 whole mushrooms, sliced

4-ounce chicken breast, boneless and skinless, cut into bite-sized pieces

2 baby carrots, julienned

1/4 cup red cabbage, shredded

Cilantro, for garnish

Instructions:

In a small bowl, combine oyster sauce, soy sauce, and mirin. Mix well; set aside. To prepare the udon noodles, bring water to a boil over medium-high heat. Add the dried udon noodles. Cook 8-10 minutes, stirring occasionally to prevent sticking. Drain; set aside. Spray a skillet with nonstick oil. Warm pan over medium heat. Sauté garlic clove and chopped onions. Stir thoroughly, about 2-3 minutes, to prevent scorching. The onions will begin to soften as the garlic turns golden. Add chicken chunks and sliced mushrooms. Cook 3-4 minutes, turning chicken on each side, or until the chicken pieces are seared and cooked thoroughly. Once the chicken is ready, add the udon noodles, soy sauce mixture, julienned carrots, and shredded cabbage. Toss everything together until well coated. Garnish with fresh cilantro.

KFC Copycat Coleslaw

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: KFC Copycat Coleslaw! Instead of running into town to the local chicken drive-through for the national brand of coleslaw we’re all familiar with, you can make this popular side dish at home. It goes well on pork sliders, stuffed into fish tacos, or layered over sloppy joes. Knowing you made it fresh may ease your mind when it comes to being susceptible to all the germs running rampant right now. A container of coleslaw will last up to 5 days in the refrigerator, leaving you with many options for jazzing up a meal.

KFC COPYCAT COLESLAW

Ingredients:

8 cups cabbage, finely chopped (or two bags pre-shredded coleslaw mix)

1/4 cup carrots, shredded

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 teaspoons white vinegar

2 1/2 teaspoons lemon juice

1/3 cup sugar

1/2 teaspoon sea salt

1/8 teaspoon cayenne pepper

1/4 cup milk

Instructions:

Combine the chopped cabbage and shredded carrots in a large bowl. Set aside. In another bowl, whisk together mayonnaise, buttermilk, white vinegar, lemon juice, sugar, sea salt, cayenne pepper, and milk. Pour dressing over cabbage mixture. Refrigerate one hour. Toss and serve.

Ka-Pow! Thai Curry Tacos

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Ka-Pow! Thai Curry Tacos! Fusion foods get my vote every time. This is a perfect example of where the Mexican culture teams with a kick of Thai for a contrast that sends the taste buds spinning. Curry is the star attraction and the best kept secret to a spice sensation beyond your wildest dreams. When the ingredients overlap, they bring their own unique experience that transports you halfway around the world in a chemical reaction. Are you ready to travel?

KA-POW! THAI CURRY TACOS

Ingredients:

12 corn tortillas, street-size

2 tablespoons canola oil

3 tablespoons Thai red curry paste

1 tablespoon garlic, minced

1/2 cup yellow onion, finely chopped

2 cups cooked turkey meat, shredded

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup coconut milk

2 tablespoons fresh lime juice

8.5 ounce jar sun-dried tomatoes in olive oil, drained and finely chopped

10-ounce bag broccoli slaw

1 cup sweet corn, off the cob

Lime wedge, for garnish

Instructions:

Preheat oven to 400°. Spray each corn tortilla on both sides with nonstick oil. Place on a baking sheet. Bake 8 to 12 minutes or until golden brown. Set aside. Warm canola oil in a large skillet over low heat. Add the Thai red curry paste, minced garlic, and chopped onion. Cook about 3 minutes, stirring occasionally until the garlic and onions are softened. Add the shredded turkey. Season with sea salt and black pepper. Cook over medium heat for 3 minutes. Stir in the coconut milk, lime juice, and sun dried tomatoes; simmer until the sauce is thickened, about 15 minutes. To assemble tacos, layer the broccoli slaw onto the crispy corn tacos. Divide the turkey mixture among the tortillas. Top with sweet corn. Garnish with lime wedges. Serve immediately.

KFC Copycat Coleslaw

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: KFC Copycat Coleslaw! Instead of running into town to the local chicken drive-through for the national brand of coleslaw we’re all familiar with, you can make this popular side dish at home. It goes well on pork sliders, stuffed into fish tacos, or layered over sloppy joes. Knowing you made it fresh may ease your mind when it comes to being susceptible to all the germs running rampant right now. A container of coleslaw will last up to 5 days in the refrigerator, leaving you with many options for jazzing up a meal.

KFC COPYCAT COLESLAW

Ingredients:

8 cups cabbage, finely chopped (or two bags pre-shredded coleslaw mix)

1/4 cup carrots, shredded

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 teaspoons white vinegar

2 1/2 teaspoons lemon juice

1/3 cup sugar

1/2 teaspoon sea salt

1/8 teaspoon cayenne pepper

1/4 cup milk

Instructions:

Combine the chopped cabbage and shredded carrots in a large bowl. Set aside. In another bowl, whisk together mayonnaise, buttermilk, white vinegar, lemon juice, sugar, sea salt, cayenne pepper, and milk. Pour dressing over cabbage mixture. Refrigerate one hour. Toss and serve.

The Luck ‘o the Irish: Corned Beef Brisket

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Corned Beef Brisket! Eating corned beef brisket isn’t just for St. Patrick’s Day anymore. However, it’s the best time to stock up when it’s popular and readily available at the nearby market. Go from the traditional favorite dinner one day to corned beef hash and eggs the next morning and Reuben sliders for a late night snack. Are you getting the idea? Be creative and tell me yours!

CORNED BEEF BRISKET

Ingredients:

3-pound corned beef brisket, boneless

1/8 teaspoon thyme

1/8 teaspoon garlic powder

1/8 teaspoon allspice

1 tablespoon peppercorns

1 tablespoon bay leaves

1 cup ginger beer or water

1-pound baby carrots, peeled

4 tablespoons butter

1/8 teaspoon paprika

Instructions:

Preheat oven to 300°. Place corned beef brisket, fat side up, in a covered roaster. Sprinkle spices on top. Add 1 cup of ginger beer or water. Cover and roast for three hours. The guideline is one hour per pound. After 2 hours add carrots to roaster. Cover and cook for 1 hour. At that time, the contents should be fork tender. Let the brisket rest for 15 minutes before slicing across the grain. Remove carrots and place in a bowl. Add butter to coat. Sprinkle with paprika.

BOILED CABBAGE

Ingredients:

1 head of cabbage

1/2 teaspoon salt

4 tablespoons butter

Instructions:

In a deep pan, add 2 inches of water. Bring to a boil. Add cabbage quarters and salt. Reduce heat; simmer 10 minutes. Turn cabbage with tongs. Simmer 5 minutes longer until tender. Drain well. Add butter to coat cabbage thoroughly.

PARSLEY BOILED POTATOES

Ingredients:

3 medium potatoes, peeled and cut into sections

1/2 teaspoon salt

4 tablespoons butter

1/4 teaspoon parsley

Instructions:

Place potatoes in 2 quart saucepan. Pour in enough water to cover. Add salt. Bring to a boil over medium heat. Cook potatoes 15-20 minutes, or until tender. Drain. Add butter to coat. Garnish with parsley.

Jumping Chicken Noodle Bowl

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Jumping Chicken Noodle Bowl! I love it when I can go to the kitchen and use ingredients I already have on hand. The “make ahead” Vietnamese Dipping Sauce* (nuoc cham) is a multi-purpose staple that livens up Asian cuisine nicely. By making supper a noodle bowl with prepackaged veggies and spicy chicken, the blend of flavors quickly satisfy hunger pangs while providing comfort at the same time.

JUMPING CHICKEN NOODLE BOWL

Ingredients:

8 ounces boneless chicken breasts, cut into 1-inch strips

1 tablespoon olive oil

1/4 cup soybean sauce

1 teaspoon red pepper flakes

1 bunch broccoli florets, cooked and drained

1 cup blend of shredded cabbage and carrots

1 green onion, chopped

1/3 cup cashew pieces

1 cup Vietnamese Dipping Sauce*

Instructions:

Heat a skillet over medium temperature. Add olive oil and chicken strips, single layer. Cook 3 minutes per side until golden brown and cooked through. Reduce heat to low. Add soybean sauce and red pepper flakes. Cook 10 minutes longer until meat is tender and liquid is absorbed. Arrange chicken strips, rice noodles, broccoli florets, and cabbage-carrot blend in a shallow bowl. Top with chopped green onions and cashew pieces. Cover with Vietnamese Dipping Sauce*, to taste. Serve immediately.

*Make your own Vietnamese Dipping Sauce by clicking on the following link.

https://snapshotsincursive.com/2017/04/17

Egg Roll in a Bowl

What’s Cooking in Gail’s Kitchen? Clean Eating: Egg Roll in a Bowl! For once in my life I’m taking the easy route to an old favorite. Making eggs rolls, using store bought wrappers, can be quite a labor-intensive ordeal. There’s the cutting of vegetables, marinating of meat, separating the wrappers and covering them with a moist towel, then heating the oil for deep-fried results. And there’s nothing wrong with that. I just wasn’t up to the task when what I really wanted was more of the amazing filling to devour. Don’t get me wrong, I still drizzled on the duck sauce, probably more than was necessary. But it’s all a matter of individual taste. Lean in and I’ll tell you a secret. I’d do it again.

EGG ROLL IN A BOWL

Ingredients:

2 tablespoons sesame oil

1 onion, diced

3 cloves garlic, minced

1 pound shredded pork, precooked

1/2 teaspoon ginger

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 tablespoon sriracha sauce

14-ounce bag coleslaw mix

3 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons toasted sesame seeds, for garnish

Drizzle of sriracha

Green onions, for garnish

Duck Sauce, if desired

Instructions:

Warm the sesame oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant. Add the shredded pork, ginger, sea salt, black pepper, and sriracha sauce. Mix well. Cook until the pork is heated through. Add the coleslaw mix, soy sauce, and rice vinegar. Sauté until the coleslaw is slightly tender. Divide into serving bowls. Garnish with toasted sesame seeds, drizzle of sriracha, and chopped green onions. Spoon prepared Duck Sauce over top, if desired.