carrots

Vegan Black Bean Stew

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Vegan Black Bean Stew! Autumn has arrived. And with it comes all the comfort we crave in foods that warm our toes and fill our tummies. You don’t have to be a meat-lover to appreciate a heaping bowl of hearty stew. Choose vegetable medleys and aromatic spices instead. Combine them all together in the slow cooker for savory results. Go meatless!

VEGAN BLACK BEAN STEW

Ingredients:

2 tablespoons olive oil

2 large carrots, chopped

2 stalks celery, sliced

1 sweet onion, diced

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1/4 cup tomato paste

1/2 teaspoon garlic powder

1 1/2 teaspoon cumin

3 cups vegetable broth

45 ounces black beans, with liquid

1 cup sweet corn

Bell Pepper rings

Fresh Cilantro

Instructions:

In a large skillet over medium heat, warm olive oil. Add chopped carrots, sliced celery, and sweet onion. Sprinkle with seasoned salt and black pepper. Cook 8-10 minutes, stirring occasionally. Add tomato paste, garlic powder, and cumin. Cook 2 minutes longer until tomato paste turns brownish. Add 1/2 cup vegetable broth. Stir to combine. Transfer skillet mixture to a crockpot. Add black beans, sweet corn, and remaining vegetable broth. Stir well. Cover and cook on High for 4 hours or Low for 6 hours. Serve heaping bowls with bell pepper rings and cilantro to garnish.

Lo Mein Made Simple

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Lo Mein Made Simple! Do you ever go to the refrigerator and wonder what to make for dinner? I do. Recently my leftovers consisted of a couple of pork tenderloin fillets, grilled over the weekend, plus some veggies in the produce bin. Not quite enough. Unless you throw them all together in an amazing sauce. I didn’t exactly have Lo Mein egg noodles, but I did have some dried pasta on hand. Who doesn’t? The results were mouth-watering!

LO MEIN MADE SIMPLE

Ingredients:

8 ounces angel hair pasta

1 tablespoon olive oil

2 cups fresh mushrooms, sliced

1/4 teaspoon garlic powder

8 baby carrots, julienned

1/2 cup fresh snow peas

1 cup baby spinach

1 tablespoon pimento, sliced

2 pork fillets, grilled and cut up

Toasted sesame seeds for garnish

Green onion snips for garnish

Ingredients for sauce:

2 tablespoons soy sauce

2 teaspoons agave nectar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon sriracha hot sauce

1/8 teaspoon crushed red pepper flakes (optional)

Instructions:

In a 2-quart pan of boiling water, cook pasta according to package directions. Drain well. In a small bowl, whisk together soy sauce, agave nectar, sesame oil, ground ginger, sriracha, and red pepper flakes. Set aside. In a large skillet over medium-high heat, add olive oil, sliced mushrooms, garlic powder, and carrot strips. Cook 3-4 minutes until tender, stirring frequently. Add snow peas, baby spinach, and pimento slices. Stir until spinach has wilted. Add pork fillet chunks. Heat through. Add cooked pasta and soy sauce mixture. Gently toss to combine. Garnish with toasted sesame seeds and green onion snips. Serve immediately.

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.

Vegan Charcuterie Board

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Vegan Charcuterie Board! Here’s your solution to what to serve with grilled meats this summer. Choose popular garden veggies, distinct to the season. Arrange them on a charcuterie board with nuts and flavorful dips. Peruse the local farmers’ market or produce section of your nearest grocers. With a little effort, the Vegan Charcuterie Board can be the star attraction for holidays and picnic outings. Check it out!

VEGAN CHARCUTERIE BOARD

Ingredients:

Carrot sticks

Asparagus spears

Celery sticks

Cherry tomatoes

Mini cucumbers, sliced

Radishes, quartered

Yellow sweet peppers, sliced Green olives, stuffed

Kalamata olives, pitted

Pistachios in shell

Assorted crackers

Ingredients for Hummus:

15-ounce can chickpeas, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

1/4 teaspoon garlic powder

1/4 teaspoon cumin powder

1/2 teaspoon sea salt

1 teaspoon lemon olive oil

1 tablespoon capers

Using a food processor, pulse chickpeas until smooth. Add tahini paste, olive oil, lemon juice, garlic powder, cumin powder, and sea salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with capers.

Ingredients for Dill Dip:

4 ounces Neufchâtel cheese, softened

1 tablespoon prepared horseradish

1 tablespoon dill weed

1 teaspoon capers

1 tablespoon chives, chopped

Combine Neufchâtel cheese and prepared horseradish. Stir until smooth. Fold in dill weed, capers, and chives. Refrigerate one hour before serving.

Kielbasa Sausage Stew

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Kielbasa Sausage Stew! As the outside temperatures continue to rise and fall, there’s comfort in bringing a hearty meal to the dinner table. This is what I call Food for the Soul. Warm up a side of artisan bread from the local bakery, smear on a dab of sweet, creamy butter, and sink your teeth into a heart-warming meal that is sure to please. Rainy days and chilly nights make this an extra-satisfying dish, especially when the sun refuses to shine.

KIELBASA SAUSAGE STEW

Ingredients:

1 tablespoon olive oil

8 ounces smoked Kielbasa sausage, sliced into circles

1/2 onion, diced

1 teaspoon Italian seasoning

1/8 teaspoon paprika

1/8 teaspoon black pepper

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder

2 cups chicken broth

1 carrot, pealed and diced

2 ribs celery, diced

1 small potato, peeled and cubed

1 sweet potato, peeled and cubes

1 cup kale, chopped

1 tablespoon parsley, chopped

Instructions:

In a large skillet over medium heat, add olive oil and sliced Kielbasa sausage rounds. Brown on both sides. Do not burn. Reduce heat and add diced onion. Sauté together 3 minutes until golden. Add Italian seasoning, paprika, black pepper, seasoned salt, and garlic powder. Stir to combine. Set aside. In a 2-quart pan, combine chicken broth, diced carrots, diced celery potato cubes, and sweet potato cubes. Bring to a boil. Reduce heat to medium-low. Cook 20 minutes until potatoes are tender. Add contents of skillet. Allow to simmer, uncovered, 20 minutes longer to enhance flavors. Remove from heat. Add kale and chopped parsley. Stir a couple minutes to wilt. Serve immediately.

Hasselback Honey-Roasted Carrots

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Hasselback Honey-Roasted Carrots! Get cooking with a vegetable side dish that will bring on the cheers. It not only has eye appeal when served, it is bursting of natural flavor combined with exotic spices. This is everyday cooking. Who wants to give it a try? These beautifully sliced carrots are incredibly simple to make.

HASSELBACK HONEY-ROASTED CARROTS

Ingredients:

1 pound fresh carrots, peeled and tops trimmed

1/4 cup natural honey

1-2 tablespoons olive oil

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon thyme

Fresh Chives for garnish

Pomegranate arils for garnish

Instructions:

Preheat oven to 400°. Beginning at one end of the carrot, slice in vertical strips, being careful to stop before slicing through the bottom. Repeat with remaining carrots. Transfer carrots to a shallow dish. Combine natural honey, olive oil, seasoned salt, black pepper, ground ginger, paprika, ground cumin, and thyme. Stir well. Brush glaze onto the carrots, turning to coat. Place carrots on a nonstick baking pan in a single layer without touching. Bake 40-45 minutes. Garnish with fresh chives and pomegranate arils.

Xtra Tender Crockpot Carrots

What’s Cooking in Gail’s Kitchen? After 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.

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.