cinnamon

Applesauce Morning Muffins

What’s Cooking in Gail’s Kitchen? Table Food: Applesauce Morning Muffins! I have always been a fan of fruity sweet apples. Growing up in an apple orchard, on a road called Orchard Lane, I never grew tired of picking the dark red and yellow-striped fruit off a low tree limb on my way home from school. I’d twist the stem, quietly reciting the alphabet until the stem snapped off. Whatever letter I was on told me the name of my next boyfriend. My heart would flip into a flutter as I whispered his name under my breath before sinking my teeth into its tasty core. Juice would run down my chin before I could swipe it away as I continued crunching. Did those wise and wonderful apples ever grant me a wish? I’ll never tell.

APPLESAUCE MORNING MUFFINS

Ingredients:

1/2 cup butter, softened

1/2 cup sugar

2 eggs

3/4 cup applesauce

1 3/4 cup flour

1 tablespoon baking powder

1/2 teaspoon sea salt

For topping:

1/4 cup sugar

1/4 teaspoon cinnamon

1/4 cup butter, melted

Instructions:

Preheat oven to 350°. Lightly spray a muffin pan with nonstick oil. Set aside. Cream butter and sugar until light and fluffy. Add eggs, beating well after each addition. Stir in applesauce. Combine flour, baking powder, and sea salt. Add to batter; stir just until moistened. Spoon batter into muffin tins, filling 2/3 full. Bake 12-15 minutes. Remove from oven and allow to cool for 5 minutes before removing muffins from pan. Combine sugar and cinnamon in a shallow dish. Dip muffin tips into melted butter. Roll in cinnamon sugar. Serve warm.

Papaya Banana Boat

What’s Cooking in Gail’s Kitchen? Clean Eating: Papaya Banana Boat! When my son and daughter-in-law visited us in Kauai, I wanted to treat them to a special island breakfast. It was a perfect portion for them after greeting the sunrise sipping on macadamia nut coffee. Ripe papaya has such a naturally sweet flavor. It practically melts in your mouth with its creamy, butter-like texture. If you like cantaloupe, I promise you this: Papaya will take you “Somewhere Over the Rainbow”. You may even hear the magical sounds of a ukulele strumming in the background.

PAPAYA BANANA BOAT

Ingredients:

1 ripe papaya, cut in half with seeds removed

1 banana, sliced

1/8 teaspoon cinnamon

2 dollops Greek yogurt

2 teaspoons granola

Drizzle of agave nectar

Instructions:

Split the papaya between two plates. Fill half the cavity with sliced bananas. Sprinkle cinnamon over banana slices. Fill the other half of the papaya with a generous dollop of Greek yogurt. Sprinkle granola over top of yogurt. Drizzle entire papaya boat with agave nectar.

Oatmeal Options

What’s Cooking in Gail’s Kitchen? Clean Eating: Oatmeal Options! Some people tell me if they eat breakfast, they end up nibbling and snacking all day long. These same people tell me when they skip breakfast, they keep their diet in check. Who’s correct? Is it mind over matter? Studies show that skipping meals can be a trigger for migraines. Others show metabolism irregularities associated with hair loss and, ironically, unexpectedly weight gain can result from unstable choices. Now I don’t know about all that. I do know that maintaining a routine seems to reap optimum results for me. I’ve read that eating oatmeal regularly seems to prevent obesity and weight gain. Could it be due to the feeling of “sticking to your ribs”, so to speak? Makes sense to me.

OATMEAL OPTIONS

Ingredients:

1/2 cup whole grain oats

1 cup skim milk

1/8 teaspoon cinnamon

1 tablespoon brown sugar

1 teaspoon balsamic reduction

1 tablespoon pecans, chopped

Fresh thyme, for garnish

Instructions:

Combine whole grain oats, skim milk, and cinnamon in a microwave-safe bowl. Stir well. Microwave on High 1 1/2-2 minutes. Stir. Sprinkle on brown sugar. Drizzle with balsamic reduction sauce. Add chopped pecans. Garnish with fresh thyme leaves. Serve immediately.

Kumquat Lollipops

What’s Cooking in Gail’s Kitchen? Clean Eating: Kumquat Lollipops! I must admit discovering kumquats at the Farmers Market in Kauai was a thrill beyond imagination. My mind was spinning with all the possibilities. Don’t get me wrong, eating them out of my hand brought instant gratification. Yet, I wanted more. After making a batch of salsa*, I wanted to try something for dessert. That’s when I came up with my version of Kumquat Lollipops. It’s sugar and spice and citrusy nice. I hope you like it, too.

KUMQUAT LOLLIPOPS

Ingredients:

1/4 cup sugar

1/4 cup filtered water

1/2 teaspoon ground cinnamon

3 drops habanero pepper sauce

1 cup kumquats, washed and blemish-free skins

Bamboo party picks

1/4 cup sugar for rolling the lollipops

Instructions:

In a saucepan over medium-high heat, combine sugar, water, ground cinnamon, and habanero pepper sauce. Bring to a boil. Add kumquats. Reduce heat to medium-low; simmer for 15-20 minutes. The skins will be knife tender. Remove saucepan from heat. Set aside until the simple syrup and kumquats are room temperature. This will take 2-4 hours. Remove the kumquats; set aside. Pierce each kumquat with a bamboo party pick. Roll each lollipop in sugar. Place on a waxed paper-lined baking sheet. Refrigerate kumquat lollipops in an airtight container until ready to serve. The reserve simple syrup can be used to enhance beverages.

*Click the link below for Kumquat Cilantro Salsa.

http://Snapshotsincursive.com/2020/05/11

Ice Cream Grilled Pineapple

What’s Cooking in Gail’s Kitchen? Clean Eating: Ice Cream Grilled Pineapple! If you’ve decided it’s better to unplug with a “staycation” this year, there’s no need to give up guilty pleasures. Minimizing expenses with less stress is smart living. Take advantage of the leisure activities and points of interest in your own community. When was the last time you popped in to the local Welcome Center or Chamber of Commerce? You may see things through a fresh pair of eyes. Others do. Make a tropical dessert that will transport you to your very own private island. Dress it up with colorful parasol party picks.

ICE CREAM GRILLED PINEAPPLE

Ingredients:

1 cup brown sugar

1/2 teaspoon cinnamon

4-6 fresh pineapple rings

Vanilla Bean Ice Cream

Maraschino Cherry, for garnish

Instructions:

Preheat a gas grill to medium-high temperature. Combine brown sugar and cinnamon in a shallow dish. Mix well. Rub both sides of pineapple rings with brown sugar mixture. Transfer to a large baking dish for 10 minutes. Using a heat-proof brush, lightly grease the grill with vegetable oil. Place pineapple slices directly on grill, leaving space between fruit slices. Cook 1-2 minutes per side to sear the pineapple rings. You should see grill marks. The pineapple will turn a golden yellow. Remove from grill. Allow pineapple rings to cool before adding a scoop of vanilla bean ice cream. Garnish with maraschino cherry. Serve immediately.

Walnut Mango Granola

What’s Cooking in Gail’s Kitchen? Talking Points: Walnut Mango Granola! Have you noticed how versatile granola has become? It’s no wonder it has turned into a convenient substitute for breakfast when you’re on the run. Oats are full of iron and fiber, which the nutritionists keep drumming into our heads. It keeps us full, energizes the body, and detours junk food cravings. Nuts and seeds have heart-hearty benefits, which everyone wants, right? Personally, I prefer the crumbled version to sprinkle over my morning yogurt. Others prefer the chewy granola bars I find look too much like a candy bar. Don’t get me wrong, I enjoy peanut butter and chocolate chips as much as the next guy. I get it, but always check the sugar content because basically that’s what holds everything together. Talk about unwanted calories. No thanks. In the end do what is right for you. Meanwhile, if you want to make your own, this recipe is as easy as pie.

WALNUT MANGO GRANOLA

Ingredients:

1 cup walnut halves, chopped

1/4 cup coconut flakes

2 tablespoons pistachio nuts, roughly chopped

1 cup oats

1 tablespoon chia seeds

1/2 teaspoon cinnamon

1 tablespoon coconut sugar

1/4 teaspoon sea salt

3 tablespoons vegetable oil

2 tablespoons maple syrup

1/4 cup dried mango, chopped

1/4 cup dates, chopped

Instructions:

Preheat oven to 325°. Spray a baking sheet with nonstick oil. Set aside. In a large bowl, toss chopped walnuts, coconut flakes, pistachio nuts, oats, and chia seeds. Thoroughly combine; set aside. In another bowl, mix cinnamon, coconut sugar, sea salt, vegetable oil, and maple syrup. Drizzle over walnut mixture and toss to coat granola. Spread granola mixture onto baking sheet. Bake for 10 minutes; turn for even browning and bake 10 minutes longer. Remove pan from oven. Carefully stir in dried mango and chopped dates. Bake for 10 minutes. Remove granola from the oven and allow to cool completely. Transfer crumbled granola to an airtight container.

Inside Out Bagel Grilled Ham ‘n Cheese

What’s Cooking in Gail’s Kitchen? Talking Points: Inside Out Bagel Grilled Ham ‘n Cheese! My world has always been part of the bagel craze. Think about it. It’s a quick breakfast smeared with cream cheese, it’s mobile for on-the-go travels, compact for a bento box, and incredibly satisfying as a lunch buddy. And then there’s the varieties: blueberry or strawberry, sun-dried tomato, cinnamon raisin, garlic and onion, plus everything seasoning on a wheat, rye, or sourdough bagel. There’s usually at least three kinds of cream cheese spreads to choose from, unless you make your own. Building a sandwich includes fresh vegetable sides of tomatoes, cucumbers, radishes, and avocados. It can be exhausting. The list goes on and on, that’s for sure. I think when it all comes down to it, a bagel is simply my comfort food. And that is exactly why I turned it into a grilled cheese sammie. Spread the love.

INSIDE OUT BAGEL GRILLED HAM ‘N CHEESE

Ingredients:

1 cinnamon raisin bagel, halved

1 tablespoon mayonnaise

2 slices smoky provolone cheese

3 deli slices cherrywood smoked ham

1 tablespoon Dijon mustard

Instructions:

Preheat oven to 350°. Lay the bagel slices with the inside halves open. Smear mayonnaise on each half. Warm an iron skillet over medium-low heat. Place the mayonnaise side down in the skillet. Layer the cheese over the bagel, then arrange the cherrywood smoked ham on top. Place the remaining bagel half, mayonnaise side up, over the sandwich. Press down with a spatula. Cook until the bagel turns golden brown, 3-4 minutes. Then carefully flip the sandwich over. Bake 3 minutes longer. Transfer the bagel sandwich to the oven for the cheese to continue melting and the bagel to turn crisp. Add Dijon mustard, if desired. Serve warm.

Okinawan Sweet Potato Medley

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Okinawan Sweet Potato Medley! Way back when I was in middle school, my home economics teacher actually graded us on how colorful the foods looked on the plate. Her thoughts were “If it tempts your eyes, your stomach will want it.” I never forgot that message. She was pretty adamant about food presentation. So having mashed potatoes, rolls, and cauliflower was kind of a no-no when meal planning. That’s one of the reasons I was intrigued by Okinawan sweet potatoes when visiting Kauai. They are buff-skinned on the outside with a violet-purple flesh inside. It’s not as sweet as the orange variety I’m accustomed to, but nonetheless, it’s pretty tasty. And as you can see, it passes the color test.

OKINAWAN SWEET POTATO MEDLEY

Ingredients:

1 large Okinawan sweet potato, skin on, washed and sliced

1 medium sweet onion, sliced

2 each of mini sweet peppers in red, yellow, and orange; stems and seeds removed, cut in wedges

1 teaspoon seasoned salt

1 teaspoon oregano

1/2 teaspoon cinnamon

4 tablespoons butter

Instructions:

Spray a sheet of heavy aluminum foil with nonstick oil. Arrange Okinawan sweet potatoes on foil. Add sweet onion slices and mini sweet pepper wedges. Sprinkle with seasoned salt, oregano, and cinnamon. Dot with pats of butter. Place another sheet of heavy aluminum foil over top of vegetables. Fold sides twice to seal. Fold ends twice to seal. Avoid puncturing foil. Place packet on a 425° preheated grill. Close lid. Cook 25 minutes, or until vegetables are fork tender. Remove from grill. Carefully open one corner of foil packet to release steam. Then remove top layer of foil. Transfer sweet potatoes and vegetables in the herbed butter to a platter. Serve immediately.

Spiced Pear Blueberry Cobbler

What’s Cooking in Gail’s Kitchen? Something to Savor: Spiced Pear Blueberry Cobbler! For a truly gourmet experience, this dessert is spot on. You may notice a very distinct flavor, but can’t quite put your finger on it. Not only is it different, it’s alluring and extraordinary. I’m here to tell you, the secret ingredient is cardamom. Not only is it a key ingredient in the spiced pear combination, but if you scroll down to the bottom, you’ll find it’s the grande finale and the perfect compliment for this exotic cobbler. Cardamom sprinkled on ice cream that has been drizzled with honey is practically like eating two desserts…in one. Bonus points!

SPICED PEAR BLUEBERRY COBBLER

Ingredients for Filling:

1 cup blueberries

1 tablespoon cornstarch

3 pears, peeled, cored, and chopped

1/4 cup orange marmalade

1 tablespoon agave nectar

1 tablespoon lemon juice

1/4 teaspoon ginger

1/8 teaspoon cardamom

1/8 teaspoon cinnamon

Instructions:

In a shallow bowl, place blueberries. Sprinkle with corn starch. Turn to coat. Set aside. In a medium bowl, toss pears with orange marmalade, agave nectar, and lemon juice. Add ginger, cardamom, and cinnamon. Gently fold in blueberries.

Ingredients for Batter:

1 cup sugar

3/4 cup butter

2 cups flour

1 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/3 cup brown sugar

1/4 cups almonds, sliced

Instructions:

Preheat oven to 350°. Spray a 9″x13″ pan with nonstick oil. Set aside. Cream together sugar and butter. Mix flour, sea salt, and baking soda together. Add dry ingredients. Batter will be crumbly. Spread 3/4 batter into prepared pan. Sprinkle with cinnamon. Layer fruit filling, spreading to edges. Crumble remaining batter on top. Sprinkle with brown sugar and sliced almonds. Bake for 30-35 minutes. Serve warm, a la mode with vanilla bean ice cream drizzled with natural honey and sprinkled with cardamom.