carrots

Asian Noodle Salad

What’s Cooking in Gail’s Kitchen? Home Cooking: Asian Noodle Salad! Not only does this dish make a stunning presentation of color, it also boasts a crunchy taste of the Orient. The sesame and ginger dressing is so yummy, you’ll find yourself making excuses to eat this salad every week. 

ASIAN NOODLE SALAD

Ingredients:

1 package ramen noodle soup mix, any flavor

1/4 cup butter

1/2 cup almonds, sliced

1 pound of shredded broccoli and carrot slaw mix

3/4 cup roasted Cardini’s Gourmet Asian Sesame Dressing*

2 green onions, sliced

Instructions:

Melt butter in a medium skillet over low heat. Remove noodles from soup mix. Discard seasoning mix. Break up uncooked noodles. Add to the skillet, along with the almonds. Stir to combine and brown until slightly toasted and brown. Do not burn. Remove from heat. In a large bowl add broccoli/carrot slaw and the noodle/almond mixture. Pour salad dressing over all and toss until combined. Garnish with green onion snips. Serve immediately. Leftovers may be refrigerated but the noodles will lose their crunch. 

*I receive no recompense for mentioning Cardini’s Gourmet Asian Sesame Dressing. 

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. 

Veggie Pizza

What’s Cooking in Gail’s Kitchen? Simple Sensations: Veggie Pizza!  Now don’t get this confused with your typical pizza parlor favorite. This particular dish is served cold as an appetizer or a side dish. And it’s easy to bake-and-take for cookouts and picnics. One recipe serves 24 easily, giving you enough for that second helping. 

VEGGIE PIZZA 

Ingredients:

2 8-ounce cans of Crescent rolls

2 8-ounce blocks of Neufchâtel cheese

1 cup mayonnaise 

1 package dry Ranch dressing mix

1 cucumber, peeled, cut-up, and seeds removed

1 small head of broccoli florets

3 carrots, peeled and chopped

1 cup finely shredded sharp cheddar cheese

Instructions:

Preheat oven to 375°. Unroll dough and press out onto an ungreased 11 1/2″ x 17″ baking sheet to form a crust. Bake 10 minutes or until golden brown. Cool completely. In a small bowl, mix Neufchâtel cheese, mayonnaise, and dry Ranch mix until smooth. Spread evenly on cooled crust. Layer cheese mixture with cucumber, broccoli, and carrots. Press lightly. Top with cheddar cheese. Cover and refrigerate 2 hours or overnight. Cut into small bars or triangles. 

Over-the-Border Spicy Chicken Ranch Soup

What’s Cooking in Gail’s Kitchen? Simple Sensations: Over-the-Border Spicy Chicken Ranch Soup!  That’s a mouthful, to be sure. I start with my classic potato soup recipe and spice things up a bit. As you can imagine, one thing leads to another and within minutes, you’ve got a meal in a bowl. 

OVER-THE-BORDER SPICY CHICKEN RANCH SOUP

Ingredients:

2 cups water

2 medium potatoes, peeled and cut up

4 tablespoons butter

1/2 teaspoon red pepper flakes

1/8 teaspoon cracked black pepper

1/8 teaspoon salt

1 small onion, chopped

1 packet of dry Ranch seasoning mix

2 cups milk

1 cup pre-cooked grilled chicken strips, cut into cubes

1/2 cup frozen mixed vegetables (corn, peas, carrots, and green beans)

4 ounces Velvetta cheese, sliced

Instant potatoes to thicken, if needed

Parmesan cheese, shaved

Instructions:

In a 2-quart pan, add water, potatoes, salt, pepper, red pepper flakes, onion, and butter. Bring to boil and cook until tender. Do not drain. Stir in Ranch seasoning mix until blended. Add milk, chicken, vegetables, and cheese. Simmer for 30 minutes, stirring frequently. To thicken, sprinkle instant potatoes into soup using a tablespoon at a time. Garnish with shaved Parmesan cheese. 

Glazed Carrots

What’s Cooking in Gail’s Kitchen? Simple Sensations: Glazed Carrots! My husband, Gerald, absolutely loves the texture of cooked carrots. He usually asks for more in every recipe. Unimpressed by their nutritional value, he could care less about the fiber content. Maybe it’s the bright orange color that echoed an enthusiastic response at the dinner table as a child. In any event, I know without a doubt, whenever I serve this appetizing choice of root vegetable, he knows it’s been a very special day. 

GLAZED CARROTS 

Ingredients:

16 ounces of fresh baby carrots, greens removed

2 tablespoons butter

1/3 cup light brown sugar, packed firmly

1 cup water

Dash of sea salt

Cracked pepper to taste

Directions:

In a medium saucepan, combine the whole baby carrots with remaining ingredients. Stir well to blend. Bring the mixture to a boil over high heat. Reduce heat to medium and continue boiling uncovered for 20-25 minutes. Carrots should be tender and liquid evaporated to leave a nice glaze coating. 

Hearty Ham and Bean Soup

What’s Cooking in Gail’s Kitchen?  Hearty Ham and Bean Soup. I’m such a morning person which is why I can throw together a meal, as soon as I grab my first cup of coffee, and let it slow cook all day long. The aroma wafting throughout the kitchen is enough to make your mouth water in anticipation. This hearty bean soup can be simmered stove-top or in the crock pot. You choose. 

HEARTY HAM AND BEAN SOUP

Ingredients:

8 cups water

1 pound bag of dried Mixed Beans

1 can (8oz.) tomato sauce

2 1/4 pounds smoked ham chunks

1 large onion, chopped

1 tablespoon instant beef bouillon 

1 teaspoon salt

1/2 teaspoon pepper 

1 garlic clove, crushed

2 potatoes, cubed

2 medium carrots, cut up

2 stalks celery, cut up

3 whole bay leaves

Instructions:

Heat water and dried mixed beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. 

Add tomato sauce, smoked ham chunks, onion, instant bouillon, salt, pepper, and garlic to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about two hours. Do not boil or beans will burst. Skim fat if necessary. 

Stir potatoes, carrots, and celery into soup. Heat to boiling; reduce heat. Add whole bay leaves. Cover and simmer until vegetables are tender, about one hour. Stir in 1 cup of water for thinner consistency. Makes 8 servings. 

Beef Au Jus

What’s Cooking in Gail’s Kitchen?  Beef au Jus! Talk about a no-brainer.  This is a great meal when you have no time.  I pop a frozen beef roast into my Le Creuset covered roaster first thing in the morning and let it slow cook all day long.  By the time I return, the mouth-watering aroma greets me at the door.  Then all I have to do is add peeled potatoes, baby carrots, and some red wine.  A nice French Bordeaux adds richness and balance.  Go ahead and pour a glass for yourself and relax!  An hour later, dinner is served. Bon Appétit!

BEEF AU JUS

Ingredients:

3 lb. Beef Roast

1 can Beef Consommé 

Herbs de Provence

4 Idaho Potatoes 

1 lb. bag of Baby Carrots

1/2 lb. fresh Mushrooms 

1 cup Dry Red Wine

Directions:

Put frozen beef roast, herbs de Provence seasoning, and one can of beef consommé into a covered roaster. Set oven to 285 °.  Let it slow cook for 6-8 hours.  The meat will be juicy and fork-tender.  Add peeled and cut-up potatoes, baby carrots, and sliced mushrooms. Pour one cup of dry red wine over all. Cover.  Bake for one hour, or until tender.   Serve with crusty bread and dip into the “au jus”.  It’s so delicious, you’ll be tempted to drink it!

***Option:  The potatoes may be mashed with butter and milk.  Leave a few lumps for texture.  Top with “au jus”.

Vegan White Bean Soup

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Vegan White Bean Soup! Here’s a quick and easy meal that will warm up the kitchen with distinctive aromas tantalizing your senses. Thank goodness it only takes a few minutes to pull everything together so you won’t have to hear the inevitable question, “When will dinner be ready? I’m hungry.” Since it’s prepared on the stovetop, you can prepare it year round. The chunky vegetables make it hearty and filling for even your fussiest critic. The crunchiness of the savory croutons is slightly salty and definitely delicious. The verdict….…a bowlful of Yum! 

VEGAN WHITE BEAN SOUP

Ingredients:

1 tablespoon olive oil 

1/2 yellow onion, diced

2 stalks celery, diced

2 carrots, diced

3/4 teaspoon kosher salt

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

2 cups vegetable broth

1 Yukon potato, finely diced

15-ounce can cannellini beans, drained

Cracked black pepper, to taste 

Toasted croutons, for garnish

Instructions:

Warm the olive oil in a 4 quart pan over medium-high heat. Once hot, add the diced yellow onion, diced celery, diced carrots, and kosher salt. Cook until the vegetables are softened and just beginning to turn brown, about 7 minutes. Add the minced garlic and red pepper flakes. Cook 1-2 minutes longer until fragrant. Pour in a splash of vegetable broth to deglaze the pan, as needed. Stir the browned bits on the bottom of the pan. Add the remaining broth, diced potatoes, and cannellini beans. Stir well. Bring the soup to a boil. Then reduce heat to low, cover the pan, and simmer the soup for 15 minutes, or until potatoes are tender. When the soup is done, ladle into bowls. Add cracked black pepper, to taste. Serve with toasted croutons. 

Honey Grilled Carrots

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Honey Grilled Carrots! You know that slightly sweet and smoky flavor grilled foods release into our memory banks? Welcome another member to the weekend cookout. Move over, corn-on-the-cob, you might have competition with grilled carrots. The sweet juices, combined with a bit of honey, create a caramelized flavor that makes them a match worthy of any backyard barbecue on the horizon. So the next time you need another vegetable to be a star attraction, pick up a bag of carrots and watch them both disappear. 

HONEY GRILLED CARROTS

Ingredients:

8 large carrots, tops removed

1 1/2 tablespoons olive oil

1 tablespoon natural honey

Juice from one lemon

1 teaspoon za’atar seasoning 

Instructions:

Preheat the gas grill to 450°. Place carrots in a single layer in a microwave-safe dish. Microwave carrots for 2 minutes on High before grilling. Whisk together olive oil, natural honey, lemon juice, and za’atar seasoning. Pour over carrots. Marinate until grill comes to set temperature. Using a tongs, transfer carrots directly onto heated grates. Grill for 6 minutes, turning as needed to char the carrots.