Jasmine Rice Pilaf

What’s Cooking in Gail’s Kitchen? Eat More: Jasmine Rice Pilaf! If you can boil water, you can master the art of restaurant-style rice pilaf. It’s that simple. By using your favorite herbs and spices, the air is filled with an aromatic essence that draws everyone to the kitchen. Keep in mind, Patience is key. Follow this step-by-step recipe for a be-all and end-all gourmet fluffy rice pilaf that can be eaten as a main meal or partnered with a meat portion. I served it with Nugget Sesame Chicken, which you’ll be seeing a little later on. Stay tuned.

JASMINE RICE PILAF

Ingredients:

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, finely chopped

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon cumin powder

1 cup long-grain jasmine rice

1 1/4 cup low-sodium chicken broth

1/4 cup white wine

1-2 tablespoons butter

4 ounces prosciutto, cubed

1/2 cup sweet baby peas

1 egg, beaten

1-2 tablespoons soy sauce

Fresh chives, snipped

Instructions:

In a medium saucepan over medium-high heat, combine olive oil, onion, garlic cloves, seasoned salt, and pepper. Cook until onion is translucent, stirring often, approximately 45 seconds. Sprinkle in cumin powder. Add jasmine rice; stir to coat. Cook 3 minutes until grains turn toasty. This prevents clumping later on. Add low-sodium chicken broth and wine. Bring to boil then reduce to simmer. Cover and cook until the liquid is absorbed, approximately 15 minutes. Remove from heat and fluff with fork. Take a cotton tea towel and cover the pan. Place the lid over the towel to absorb the steam; let rice rest for 10 minutes. Meanwhile, in a small skillet, heat butter on low. Add cubed prosciutto, peas, and beaten egg. Stir while cooking until egg is scrambled. Add soy sauce to taste. Before serving the rice, fold in the prosciutto mixture. To complete the pilaf, garnish with fresh chive snips.

Vermont Cheddar Multigrain Toast

What’s Cooking in Gail’s Kitchen? The Next Step: Vermont Cheddar Multigrain Toast! Just because you hit the snooze button on the alarm clock does not mean you lose out on a healthy breakfast. Grab a slice of multigrain bread, a hard-boiled egg, and a wedge of white cheddar cheese. Why white, you ask? Um, because I like the deeper flavors of the older extra-sharp varieties. The longer a cheese ages naturally, the more pronounced the flavor. Besides, it tastes incredibly delish with the slightly salty applewood-smoked bacon as its companion. So, while the coffee’s brewing and the toast is browning, get slicing.

VERMONT CHEDDAR MULTIGRAIN TOAST

Ingredients:

1-2 slices multigrain toast

1-2 tablespoons sea salt butter

3-4 slices Vermont White Cheddar cheese

1-2 slices applewood-smoked bacon, precooked

1 hard boiled egg, sliced

Snipped chives for garnish

Chia seeds for garnish

Instructions:

Toast multigrain bread on desired setting. Remove from toaster; place on a plate. Spread sea salt butter over toast. Next, layer with Vermont cheddar cheese, thick bacon, and sliced egg. Top with snippets of fresh chives. Sprinkle chia seeds over all.

Violet Crostini

What’s Cooking in Gail’s Kitchen? All the Buzz: Violet Crostini! Edible flowers are kind of a new thing for me this year. Everywhere I look, nature has exploded with beauty and color. Because I take special care in avoiding chemicals and pesticides in my herb garden and on the grounds, I can reap the benefits of sweet edible flowers high in vitamins. This recipe for Violet Crostini is one step up from an ordinary salad of mixed greens. By toasting a sesame artisan bread and slathering it with Norwegian Jarlsberg Cheese Spread, the salad greens and fresh violet petals create an open face sandwich or crostini. Top it off with a pretty, light purple edible chive blossom for a light onion taste. Doesn’t it look delicious?

VIOLET CROSTINI

Ingredients:

2-4 slices sesame bread, toasted

4 tablespoons Norwegian Jarlsberg Cheese Spread*

1 cup mixed salad greens

2 tablespoons violet petals

2 chive blossoms, stems removed

2 tablespoons lemon olive oil

2-4 sprigs lemon thyme

Instructions:

Toast sesame seed artisan bread. Spoon two tablespoons of Norwegian Jarlsberg Cheese Spread on each piece. Divide salad greens between the crostini. Top with violet petals and chive blossom. Drizzle lemon olive oil over all. Garnish with lemon thyme.

* Follow the link for the Norwegian Jarlsberg Cheese Spread recipe.

https://snapshotsincursive.com/2016/06/10

Norwegian Jarlsberg Cheese Spread

What’s Cooking in Gail’s Kitchen? All the Buzz: Norwegian Jarlsberg Cheese Spread! Sometimes you feel like a nut, sometimes you don’t. Jarlsberg cheese originated in Norway as a buttery mild cow’s milk cheese with a sweet nutty flavor. In some photos it may appear similar to Swiss cheese, full of holes, but in essence it is much smoother and richer. Don’t believe me? Order a grilled cheese sandwich made with semi-soft imported Jarlsberg cheese sometime and try not to faint when you are asked to pay a much higher price for this gooey better-than-generic extravagance.

NORWEGIAN JARLSBERG CHEESE SPREAD

Ingredients:

4 ounces Neufchâtel cheese

4 ounces Jarlsberg cheese, shredded

2 tablespoons mayonnaise

2 tablespoons red onion, chopped

1 can (4 ounce size) stuffed green olives, sliced

Sea salt, to taste

Cracked black pepper, to taste

1/4 cup chives, chopped

1/4 cup pecans, finely chopped

Instructions:

Mix together Neufchâtel cheese, Jarlsberg cheese, and mayonnaise until well blended. Stir in red onion and green olives. Add sea salt and cracked black pepper to taste. Form into a log. Wrap in plastic wrap. Refrigerate 1 hour. Roll cheese ball in chopped chives and pecans bits before serving. Spread into crackers or bagel chips.

Ramen Noodle Shrimp and Egg

What’s Cooking in Gail’s Kitchen? Equal Measures: Ramen Noodle Shrimp and Egg! So often, in college, a regular diet may consist of ramen noodles in lieu of the standardized meal plan. I remember buying ramen noodles by the case for my son during his freshman and sophomore years. Sure, it stretches the budget for other essentials, but in the long run if you can ditch the salt-laden seasoning packet and add a few veggies, it’ll hike the nutritional value with a burst of flavor as well. Try sautéed shrimp and leeks. (Frozen vegetables are also a cheap option because a little goes a long way.) Add red pepper flakes for spice and toasted sesame seeds for crunch. It transforms the dish into a main course meal.

RAMEN NOODLE SHRIMP AND EGG

Ingredients:

6-10 frozen precooked jumbo shrimp, thawed

2 tablespoons olive oil, divided

1/8 teaspoon seasoned salt

1/8 teaspoon red pepper flakes

1/8 teaspoon black pepper

2 garlic cloves, minced

1 teaspoon ginger, minced

1/2 cup leeks, sliced

6 cups low-sodium chicken broth

1 package ramen noodles, discard seasoning packet

2 eggs, soft-boiled and cut in half

1 teaspoon toasted sesame seeds

Sesame oil, to taste

Garlic and onion chives, for garnish

Instructions:

Warm one tablespoon olive oil in a skillet over medium heat. Add jumbo shrimp. Sprinkle with seasoned salt, red pepper flakes, and black pepper. Turn to coat both sides. Sauté shrimp 1-2 minutes. Remove from heat and drain on paper towels. Warm one more tablespoon olive oil in skillet. Add minced garlic, minced ginger, and sliced leeks. Stir for one minute. Add chicken broth. Bring to a simmer. Cover and cook for 10 minutes. Add ramen noodles. Using a fork, break noodles apart after 2 minutes. When done, transfer noodles to two soup bowls. Divide the broth mixture between them. Add sautéed shrimp and sift-boiled eggs. Sprinkle with toasted sesame seeds. Drizzle with sesame oil. Garnish with garlic and onion chives. Serve immediately.

Knäckebröd Cucumber Salmon Crispbread

What’s Cooking in Gail’s Kitchen? Equal Measures: Knäckebröd Cucumber Salmon Crispbread! Some days time is in short supply and all we can hope for is a “working lunch”. At least you can treat yourself to something a little bit gourmet that says “I’m really worth it.” Knäckebröd whole grain crispbread is mighty enough to hold a layer of herbed cream cheese, a mini slice of seedless cucumber, wild Alaskan smoked salmon, fresh dill weed and chopped chives. How’s that for refueling your work day? Be forewarned: your coworkers may gather round the desk in curiosity while you’re nibbling away on finger food. Just hold up a single digit and keep nibbling. After all, it’s impolite to talk with your mouth full.

KNÄCKEBÖRD CUCUMBER SALMON CRISPBREAD

Ingredients:

4-6 slices Knäckebröd sourdough crispbread

8 ounces Neufchâtel cheese, softened

1 tablespoon Italian herb seasoning mix

2 mini seedless cucumbers, sliced

4 ounces Wild Alaskan applewood smoked salmon

Sprig of dill weed

Fresh chives

Instructions:

Combine Neufchâtel cheese and Italian seasoning mix. Stir until blended. Store in a covered container. To assemble, lightly spread crispbread with a layer of herbed cream cheese. Next add one or two slices of seedless cucumber. Top with smoked salmon. Garnish with dill weed and fresh chives.

Indian Couscous With Saffron

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Indian Couscous with Saffron! This side dish is wonderful to have with poultry instead of potatoes or stuffing. I like its versatility because it doesn’t weigh me down, but offers appealing flavor. You can add or subtract herbs and vegetables to your heart’s delight, choosing what you have on hand. I tend to serve it warm rather than cold. Others make a meal out it. Either way, it’s very economical as well as exotic.

INDIAN COUSCOUS WITH SAFFRON

Ingredients:

1 cup couscous

2 cups chicken broth

2 tablespoons olive oil

1 teaspoon parsley flakes

1/8 teaspoon turmeric

1/8 teaspoon paprika

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1 stalk celery, diced

1 carrot, diced

1 tablespoon chives, snipped

1/4 cup pine nuts

2 tablespoons hot water

4 threads saffron

Instructions:

Dissolve saffron in hot water. Set aside. In a 2-quart pan, combine chicken broth, olive oil, parsley, turmeric, paprika, onion powder, garlic powder, celery, and carrots. Add saffron mixture. Bring to boil. Remove from heat. Stir in couscous. Cover and let stand until liquid is absorbed, about 10 minutes. Couscous will be tender. Fluff with fork. Add the snipped chives and pine nuts. Season to taste with sea salt and cracked black pepper. Serve warm.

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Lump Crabmeat Salad! Be pampered on a sunny porch or backyard patio with a light luncheon for two. Dining al fresco is especially popular with nature’s backdrop of fragrant flowers and tittering birdsong. These are what days are made of. If it’s a late afternoon gathering of light appetizers and spritzers, serve this lump crabmeat salad with crackers instead. Fresh fruit is always a good idea. Take advantage of warm weather and celebrate a party-like atmosphere.

LUMP CRABMEAT SALAD

Ingredients:

8 ounces wild caught lump crabmeat, cartilage removed

1 tablespoon Italian dressing mix

1 teaspoon lemon juice

1/3 cup mayonnaise

1 rib celery, diced

1/4 cup red pepper, diced

4 teaspoons chives, sliced

1 teaspoon tarragon leaves

1/8 teaspoon dry mustard

1/8 teaspoon garlic powder

1/8 teaspoon celery seed

1/4 teaspoon kosher salt

1/8 teaspoon white pepper

1 dash sriracha sauce

Red pepper, halved and membrane removed

Bibb lettuce leaves

Instructions:

Gently rinse crabmeat in a fine mesh strainer to remove any shell pieces or cartilage. Do not break up crab chunks. Transfer crabmeat to a medium bowl. Sprinkle with Italian seasoning mix. Toss to coat. Drizzle with lemon juice. Marinate in the refrigerator for 30 minutes. In another bowl, combine mayonnaise, diced celery, diced red pepper, sliced chives, tarragon leaves, dry mustard, garlic powder, celery seed, kosher salt, white pepper, and sriracha sauce. Mix well. Add the crabmeat mixture to the mayonnaise mixture, gently coating the lump crabmeat. Spoon the crabmeat into two hollowed out red pepper shells. Cover with plastic wrap. Refrigerate one hour. Arrange Bibb lettuce leaves on two saucers; place lump crabmeat salad on each plate. Serve chilled.

Eating My Way Through the Holidays! Yuletide Favs: Hasselback Honey-Roasted Carrots!

Eating My Way Through the Holidays! Yuletide Favs: 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.