chili

Xinjiang Mini Cukes

What’s Cooking in Gail’s Kitchen? Be Our Guest: Xinjiang Mini Cukes! Has anyone else noticed the adorable mini cucumbers in the produce department of the grocery store? I mean, they’re really cute; the size of an index finger. And they’re seedless! What a great addition to a relish plate. Today’s Chinese version of marinated cucumbers will kick-start any meal. It offers enough heat and spice from chile peppers along with the full-bodied taste of fried garlic to transport you to a country in Southeast Asia. No worries, the rice vinegar and natural honey make it easier on the stomach.

XINJIANG MINI CUKES

Ingredients:

4-6 mini seedless cucumbers

1/2 teaspoon kosher salt

1 teaspoon red pepper flakes

1 tablespoon fried garlic

1 tablespoon rice vinegar

2 teaspoons sesame oil

1/2 tablespoon natural honey

1 tablespoon Golden Mountain sauce

1 tablespoon chili paste

Instructions:

Cut cucumbers in half lengthwise; then slice in half to make four quarters. Place cucumbers in a bowl and sprinkle with kosher salt. Set aside for 30 minutes. Drain excess water from cucumbers. Using a mortar and pestle, pumice red pepper flakes and fried garlic. Add rice vinegar, sesame oil, natural honey, Golden Mountain sauce, and chili paste. Mix well. Serve as a dipping sauce for mini cucumber appetizer OR pour over cucumbers; toss to coat and marinate in refrigerator for one hour or overnight.

Jicama Avocado Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Jicama Avocado Salad! Allow me to introduce you to the legume family. Jicama is a cousin to beans, peas, and lentils. It provides protein, which is important to everyone, whether you’re a vegetarian or not. Choosing foods that are beneficial to a healthy diet can keep a weekly menu from turning hum-drum and boring. Jicama can be prepared in any number of ways. Eating it raw is just one of them. Its taste slightly resembles a crispy red apple. Only recently I slathered peanut butter all over a slice as a variation from a celery stick. Jicama is also low-carb, if that’s important to you. Not a raw-veggie-kind-of-person? Slice ‘em up and make a batch of french fries. It works.

JICAMA AVOCADO SALAD

Ingredients:

I large jicama

1 avocado, pitted and chopped

Zest of 2 limes

1 teaspoon Tajin seasoning

1/4 teaspoon smoky paprika

1/8 teaspoon garlic powder

Juice of 2 limes

Fresh cilantro

Instructions:

Using a chef’s knife, slowly peel the thick skin of the jicama. Cut a thin slice at the top and bottom so the vegetable can keep from rolling. Working from top to bottom, slide the knife under the skin to remove the tough, fibrous outer covering. Rinse jicama and slice into matchsticks. Transfer to a bowl. Halve the avocado and remove pit. Scoop the flesh away from the skin. Chop avocado into bite-sized pieces. Add to the jicama sticks. Sprinkle with lime zest, Tajin seasoning, smoky paprika, and garlic powder. Squeeze lime juice over all. Add chopped cilantro leaves. Gently toss and serve.

Nugget Sesame Chicken

What’s Cooking in Gail’s Kitchen? Eat More: Nugget Sesame Chicken! What do you get when you cross chicken nuggets with Chinese food? You get a shortcut for creating a Hump Day meal that satisfies even the pickiest eater. I mean, who doesn’t love chicken nuggets? The next time you drive-thru your neighborhood fast-food chain, order an extra portion of chicken nuggets to place in the freezer. Since they’re already precooked, when you’re ready to have them for dinner, let them thaw in the refrigerator. Then crisp them up in a 350° oven for 5-10 minutes before adding them to this incredible homemade sauce. It’s as simple as ABC. Life just got easier.

NUGGET SESAME CHICKEN

Ingredients:

20 pieces of chicken nuggets

1/4 cup low-sodium chicken broth

2 tablespoons hoisin sauce

1/4 cup apricot jam

1 tablespoon soy sauce

2 tablespoons rice vinegar

1 teaspoon Chinese chili paste

2 teaspoons sesame oil

1/4 cup honey

2 teaspoons corn starch

1/2 cup water

10 dried whole chilies

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 teaspoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a medium saucepan over low heat, combine chicken broth, hoisin sauce, apricot jam, soy sauce, rice vinegar, chili paste, sesame oil, and honey. Bring to a boil, stirring occasionally. Dissolve cornstarch into water. Stir until smooth. Gradually pour into saucepan, mixing well boil for 2 minutes until the sauce thickens. Add whole chilies and chicken nuggets. Toss to combine. Reduce heat to simmer to keep sauce warm with a thick glossy glaze. In a small skillet, sauté garlic cloves until fragrant, no longer than 1 minute. Add garlic and toasted sesame seeds to sauce. Garnish with green onion snips. Serve with rice. *

* Serving suggestion. Nugget Sesame Chicken partners well with Jasmine Rice Pilaf. Follow the link for the recipe.

https://snapshotsincursive.com/2016/07/14

Zestful Ahi Poke

What’s Cooking in Gail’s Kitchen? The Next Step: Zestful Ahi Poke! Have you noticed all the rage about eating raw tuna? Whether it’s an appetizer or poke bowl, ahi seems to be the star attraction. If you’ve never tried it, perhaps it takes some getting used to. After all, the texture is totally different from cooked fish. When saturated in a spicy sesame soy marinade, I found it absolutely irresistible. Then served with crunchy wonton crisps, taro chips (my fav), or corn tortilla chips it evolves from a curiosity to a craving. Just so you know, premium ahi tuna steaks are now available in the freezer aisle for those, like me, who are landlocked part of the year.

ZESTFUL AHI POKE

Ingredients:

2 ahi tuna steaks, premium grade

3 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 cup green onion, chopped

Wonton Crisps, Taro Chips, or Corn Tortilla Chips

Instructions:

Pat ahi tuna steaks dry with a paper towel. Cut into 1/2” cubes. Transfer to a bowl. Add soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, and chopped green onions. Gently toss to coat. Cover and refrigerate one hour. Serve as an appetizer with choice of chips.

Red Chili Garlic Chicken

What’s Cooking in Gail’s Kitchen? The Next Step: Red Chili Garlic Chicken! If you are a fan of stir-fry, this sauce is often a staple inspired by the fusion flavors of the Far East. Take a quick peek at the ingredient list to see what I mean: ginger and garlic popular in China, chili peppers from Thailand, Vietnamese soy sauce, and sweet rice vinegar used in Japan. It’s all in there. Personally I’m a fan of the sweet heat mixed with the cashew crunch. Skip the take-out for tonight and try this version for yourself.

RED CHILI GARLIC CHICKEN

Ingredients:

1/2 cup dried red chiles

1-2 tablespoons olive oil

1 pound chicken tenders, boneless and skinless

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons red wine

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon ginger powder

1 teaspoon paprika

1/8 teaspoon garlic powder

1/2 cup cashews

1 tablespoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a microwave-safe bowl, heat 1 cup water for 2 minutes. Add clili peppers; cover. Set aside for 30 minutes, then drain water. Meanwhile, warm olive oil in medium skillet. Turn heat to high setting and add chicken tenders. Season with sea salt, black pepper, and 1/4 teaspoon garlic powder. After 3-4 minutes, when chicken turns brown, flip over. Reduce the heat to medium setting and cover. Cook chicken until firm, about 5 minutes longer. The chicken will release itself from the surface when it is ready. Set pan aside. For the sauce, in a medium skillet combine brown sugar, rice vinegar, red wine, soy sauce, corn starch, ginger powder, paprika, and garlic powder. Bring to a gentle boil on medium-high heat. Stir often. Mixture should not foam. Sauce will thicken after 7-8 minutes. Remove from heat. Pour sauce over chicken tenders. Add drained chiles, cashews, sesame seeds, and green onion snips. Heat through, stirring occasionally, to blend flavors. Serve with choice of cooked rice.

Red Hot Chili Peppers

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Red Hot Chili Peppers! Hello. My name is Gail and I’m addicted to red pepper flakes. Seriously. Sometimes my husband has to ask me to scale back on the capsaicin factor. In that case, I simply place the jar next to my plate and sprinkle away. It wasn’t until recently I realized the health benefits of crushed red peppers. According to Healthy Eating*, “Red Peppers soothe upset stomach and ulcers, bolsters heart health, regulates diabetes, and fortifies the immune system.” That’s my story and I’m sticking to it.

RED HOT CHILI PEPPERS

Ingredients:

1 pound red peppers, cayenne or chili with stem on.

Instructions:

Preheat oven to 175°. Wash red peppers; pat dry. Arrange peppers on a baking sheet in a single layer without touching. Bake overnight, or 10 hours. Snap off stems and crush dried peppers, using a mortar and pestle. Store in an airtight jar.

*healthyeating.sfgate.com

I receive no recompense for mentioning this website.

Eating My Way Through the Alphabet: Letter F

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Firecracker Shrimp! Celebrations bring people together to share joy, laughter, and fond memories. They can be as elaborate as milestone birthdays and anniversaries or as simple as two friends supporting each other. Whatever the reason, emotions are involved to experience peace, harmony, and rapport. Hence, the explosion of bold flavors for shrimp-lovers everywhere. Let your celebrations include food that says “Wow! I’m really glad to see you.”

FIRECRACKER SHRIMP

Ingredients:

1 pound frozen jumbo shrimp, pre-cooked and thawed

1/2 cup cornstarch

1/4 cup cornmeal

1/2 teaspoon sea salt

1/8 teaspoon black pepper

2 eggs, beaten

1/4 cup vegetable oil

1/2 cup natural honey

2 tablespoons orange juice

1 tablespoon soy sauce

1/2 teaspoon garlic powder

1 tablespoon chili paste

1/4 teaspoon ground ginger

1 green onion, snipped

1 teaspoon toasted sesame seeds

Instructions:

Combine cornstarch, cornmeal, sea salt, and black pepper in a shallow dish. Place beaten eggs in a separate shallow dish. Coat shrimp in dry breading, one at a time. Dredge coated shrimp into beaten eggs, covering both sides. Heat vegetable oil in an iron skillet on medium-high heat. Add coated shrimp to pan; do not crowd. Cook until golden brown, approximately 1-2 minutes per side. Transfer to a paper towel-lined plate. Repeat until all shrimp is pan-fried. To make glaze, combine natural honey, orange juice, soy sauce, garlic powder, chili paste, and ground ginger. Bring to a boil. Reduce to Simmer for 2 minutes until thickened, stirring often. Drizzle honey mixture over pan-fried shrimp or use as a dipping sauce. Garnish with green onion snips and toasted sesame seeds. Serve immediately.

Eating My Way Through the Alphabet: Letter Y

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Yam Streusel Boats! Root vegetables are our friends. Yams, also known as sweet potatoes, contain more healthy fiber and Vitamin A than white potatoes. Plus they are lower in calories. Granted today’s recipe has a streusel topping, but think about it. When you eat a baked (white) potato, do you add butter, sour cream, and crumbled bacon? I know, right! Obviously portion-control is part of the equation in making healthy choices. With the holidays on the horizon, think warm, comfort foods containing root vegetables. 
YAM STREUSEL BOATS
Ingredients for Yams:

2 medium sweet potatoes 

1 tablespoon olive oil

Sea salt

1 tablespoon butter, softened

1 teaspoon maple syrup 

1 pinch cinnamon 

1 pinch chipotle chili powder 
Ingredients for Chipotle Pumpkin Seeds:

2 tablespoons butter, melted 

1 teaspoon olive oil

1 teaspoon Worcestershire sauce

1/8 teaspoon raspberry chipotle rub

3/4 cup pumpkin seeds
Ingredients for Streusel Topping:

1 tablespoon flour

1/3 cup brown sugar 

1 tablespoon butter, softened 

1/4 cup chipotle pumpkin seeds, chopped 
Instructions:

Preheat oven to 350°. Rub sweet potatoes with olive oil. Sprinkle with sea salt. Pierce the top with a knife. Place potatoes directly on the oven rack. Bake one hour. Remove from oven and set aside to cool. Cut potatoes in half lengthwise. Scoop the flesh into a mixing bowl. Place potato shells on a baking sheet. Slightly mash the sweet potato flesh. Add butter, maple syrup, cinnamon, and chipotle chili powder. Whisk until smooth. Spoon mixture equally into yam shells. For seasoned pumpkin seeds, combine butter, olive oil, Worcestershire sauce, and raspberry chipotle rub. Whisk well. Put pumpkin seeds in a ziplock bag. Pour butter mixture over all. Seal and shake to coat. Transfer seeds to a baking sheet. Bake 10 minutes. Toss and bake 5 minutes longer. Cool. Chop 1/4 cup of seasoned pumpkin seeds for topping. For streusel topping, use a medium bowl. Combine flour, brown sugar, and butter. Mix well. Topping should be crumbly. Fold in chopped pumpkin seeds. Sprinkle streusel topping over mashed sweet potatoes. Bake 15 minutes. Remove from oven and serve. 

Eating My Way Through the Alphabet: Letter U

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Underwood Chicken Pâté! Sometimes you need a snack or an appetizer in a pinch for hungry grandkids, neighbors relaxing on the back porch, or late night munchies. A quick solution can be found in the kitchen pantry with premium quality canned meats. Simply add cheese, veggies, and spice for a people-pleasing dip that hits the spot. Adding a side of pepper jelly is a nice compliment to the creamy dip. 
UNDERWOOD CHICKEN PÂTÉ 
Ingredients:

8 ounces Neufchâtel cheese, softened 

1/2 cup cheddar cheese, extra-sharp, finely shredded 

2 tablespoons red onion, diced

1/3 cup celery, chopped

1/8 teaspoon celery seed

1/8 teaspoon garlic powder 

1/8 teaspoon red pepper flakes 

4.25 ounce can Underwood Chicken Spread

1 sprig of tarragon 

Cilantro for garnish 
Instructions:

In a medium mixing bowl, combine Neufchâtel cheese, cheddar cheese, red onion, chopped celery, celery seed, garlic powder, and red pepper flakes. Mix well. Fold in Chicken Spread and fresh tarragon leaves. Chill until ready to serve. Garnish with cilantro. Serve with toasted baguette slices or assorted crackers.