carrots

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.

Xavier Dumpling Soup

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Xavier Dumpling Soup! Everyone loves dumplings, those little flavorful puffs of dough soaked in chicken broth, surrounded by fresh vegetables. Xavier soup got its name in honor of the patron saint of missionaries and may be served on the feast day celebration in December. I like the soup so much I can’t wait all year before making it again. Taste it once and you’ll see what I mean.

XAVIER DUMPLING SOUP

Ingredients:

1 tablespoon butter

1/2 yellow onion, diced

2 stalks celery, sliced

1/4 cup matchstick carrots

1 clove garlic, minced

2 cups chicken, cooked and shredded

4 ounces evaporated milk

10.5-ounce can cream of chicken soup, concentrated

20 ounces chicken broth

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 tube buttermilk biscuits

2 tablespoons flour

Parsley, for garnish

Instructions:

In a Dutch oven, warm butter over medium-high heat. Do not scorch. Add diced onions, sliced celery, matchstick carrots, and minced garlic. Sauté until tender, 6-8 minutes. Add shredded chicken, evaporated milk, condensed cream of chicken soup, and chicken broth. Bring to a simmer, stirring occasionally. Season with sea salt and black pepper. Cut the biscuits into quarter pieces; lightly toss in flour. Add the biscuit chunks to the pot; Cook 8-9 minutes. Once the biscuits are cooked through, ladle into bowls, garnish with parsley, and 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.

Xtra Tender Crockpot Carrots

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Xtra Tender Crockpot Carrots! Take advantage of a favorite workhorse at your disposal for men and women alike. Some call it a crockpot (from the 1970s) while others refer to it as a modern-day slow cooker. It basically became popular because it was a handy appliance that could be filled with traditional stew ingredients left to cook slowly all day long. People plugged it in and trotted off to work. When they returned home, the entire house was filled with savory aromas that could make a macho man weep. The only thing missing was the synthesized beat of the disco hit by the Village People. Now I’m really dating myself.

XTRA TENDER CROCKPOT CARROTS

Instructions:

2 pounds whole carrots, washed and peeled

1/3 cup apricot jam

6 tablespoons butter, melted

2 tablespoons raw honey

2 tablespoons brown sugar

1 teaspoon balsamic vinegar

1 teaspoon garlic powder

3/4 teaspoon kosher salt

1/4 teaspoon dried thyme

1/4 teaspoon dry mustard

1/4 teaspoon black pepper

1 1/2 tablespoons cornstarch

1 1/2 tablespoons water

Instructions:

Trim carrots, as needed, to fit lengthwise in a crockpot or slow cooker. Remove all but an inch of the carrot tops. In a bowl, combine apricot jam, melted butter, raw honey, brown sugar, balsamic vinegar, garlic powder, kosher salt, dried thyme, dry mustard, and black pepper. Stir until thoroughly mixed. In a glass measuring cup, whisk together cornstarch and water. Pour into the apricot sauce. Stir well. Drizzle apricot sauce over carrots. Cover crockpot. Cook on LOW setting for 5-6 hours, or until tender. Carrots are done when pierced easily with a fork. Serve immediately.

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.

Velvety Seafood Chowder

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Velvety Seafood Chowder! Everyone who has enrolled a child or grandchild in preschool is probably familiar with the folk tale known as “Stone Soup”. The story goes, a bunch of starving strangers enter a small village to convince the townspeople to share one ingredient from their root cellars to make a fantastic meal. The strangers produce a magic “stone”, which they place into a large cauldron filled with water. As the pot is cooking over a wood fire, one by one, the curious residents walk by. They are told the soup is almost ready but needs a “little of this or a pinch of that”. The villagers happily agree to throw in everything from carrots and onions to meat and potatoes to enhance the flavor. By the time the medley is fully cooked, the stone is removed and the hearty soup is shared among them. What a wonderful tradition.

VELVETY SEAFOOD CHOWDER

Ingredients:

2 tablespoons butter

1/2 sweet onion, diced

1/2 teaspoon Old Bay seasoning*

1/8 teaspoon thyme

2 tablespoons flour

1/2 stalk celery, sliced

1/2 carrot, chopped

1/2 pound potatoes, peeled and cubed

1/4 cup corn

5 cups chicken broth

1/4 cup white wine

1/2 cup crabmeat, flaked

6 ounces shrimp, peeled and deveined

6.5-ounce can clams, drained and chopped

1 cup heavy cream

1/2 tablespoon fresh parsley

Instructions:

In a heavy pan over medium heat, warm butter. Add diced onion. Sauté until tender, about 5 minutes. Add Old Bay seasoning, thyme, and flour. Cook 2-3 minutes, stirring occasionally. Add sliced celery, chopped carrots, cubed potatoes, corn, chicken broth, and white wine. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Add flaked crabmeat, peeled shrimp, chopped clams, and heavy cream. Cook until seafood is fully cooked, heated through, and potatoes are tender, approximately 8-10 minutes. Ladle into bowls; garnish with fresh parsley.

*I receive no recompense for mentioning this product.

Vegetable Enriched Pasta Meatballs

What’s Cooking in Gail’s Kitchen? Table Food: Vegetable Enriched Pasta Meatballs! For a clever way to increase vegetables into your diet, think pasta. The next trip you make to the grocery store could reveal the variety of homemade pasta noodles made with puréed tomatoes, carrots, spinach, and zucchini. Many are cholesterol-free and all-natural, if that sort of thing is important to you. Read the labels carefully. The last thing you want is food coloring instead of the real deal. Chop up fresh onions, green peppers, and garlic, as you normally would. By the time you add marinara sauce and meatballs, I guarantee you the family will be asking for seconds.

VEGETABLE ENRICHED PASTA MEATBALLS

Ingredients:

14 ounces vegetable mix homemade noodles

1 tablespoon sea salt

1 tablespoon olive oil

1/2 sweet onion, chopped

1/2 green pepper, chopped

1-2 cloves garlic, minced

24-ounce jar pasta sauce, prepared

26-ounce bag frozen Italian-style meatballs, thawed

Instructions:

Bring 3-4 quarts of salted water to a boil over medium-high heat. Add the bag of vegetable in homemade noodles. Cook for 12-15 minutes, or until tender. Rinse and drain. Set aside. In a large skillet, warm olive oil over medium heat. Add chopped onions, green peppers, and minced garlic. Sauté until tender and fragrant, about 5 minutes. Add prepared pasta sauce and Italian-style meatballs. Reduce heat and cover. Cook until heated thoroughly, 15-20 minutes. Add drained vegetable pasta. Toss to coat. Keep warm until ready to serve.

Neufchâtel Nibblets

What’s Cooking in Gail’s Kitchen? Table Food: Neufchâtel Nibblets! Instead of serving the traditional large cheese ball at your next group gathering, think about individual portions. As a centerpiece on a buffet table, a cheeseball makes a great focal point until someone digs in. Then it immediately loses its form. On the other hand, nibblets remain appealing. Finger food is always a good idea, in my opinion. Not only are they fun to eat, they make things easier for walking around the edge of a party. Grab a few crackers and nibble away.

NEUFCHÂTEL NIBBLETS

Ingredients:

8 tablespoons Neufchâtel cheese, softened

4 tablespoons butter, softened

1/3 cup Swiss cheese, shredded

1/3 cup cheddar cheese, shredded

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon sea salt

1/2 teaspoon smoked paprika

2 tablespoons fresh chives, chopped

1/4 cup pecans, finely chopped

Carrot sticks, cut 3 inches long

Celery sticks, cut 3 inches long

Instructions:

Line a baking sheet with wax paper. In a mixing bowl combine Neufchâtel cheese, softened butter, Swiss cheese, cheddar cheese, onion powder, garlic powder, sea salt, and smoked paprika. Mix well. Using a cookie scoop, form mixture into balls, transfer to prepared baking sheet, and refrigerate one hour or until balls are firm. In a shallow dish, combine fresh chives and chopped pecans. Gently press chilled cheeseballs in nut mixture. Insert vegetable stick into each cheeseball. Arrange a platter and serve.

Lime-Seasoned Roasted Carrots

What’s Cooking in Gail’s Kitchen? Clean Eating: Lime-Seasoned Roasted Carrots! My favorite new seasoning is Tajin Classico*. The first time I tasted it, it was on the rim of a frosted margarita glass. That’s because it is a popular Mexican spice blend of chili peppers, sea salt, and lime juice. The sweet and salty tones awakened my taste buds, with a snap of citrus. It adds a layer of zing I can hardly describe. What I can say, though, is you may find yourself sprinkling it on everything from meat and vegetables to popcorn and beverages.

LIME-SEASONED ROASTED CARROTS

Ingredients:

1 pound carrots

2 teaspoons adobo sauce

2 tablespoons olive oil

4 tablespoons orange juice

1/2 teaspoon tajin seasoning

1/2 teaspoon cumin powder

1 orange, sliced and halved

Instructions:

Preheat oven to 400°. Cut the top off the carrots and discard. Cut the carrots in half lengthwise; then into quarters. Transfer to a shallow dish. In a bowl, whisk together adobo sauce, olive oil, orange juice, tajin seasoning, and cumin powder. Pour over the sliced carrots; toss to coat. Spread in a single layer on a baking sheet that has been sprayed with nonstick oil. Arrange orange slices. Roast carrots for 30 minutes, or until tender. Serve warm.

*I receive no recompense for mentioning this product.