coconut

Jalapeño Cherry Smoothie Bowl

What’s Cooking in Gail’s Kitchen? Talking Points: Jalapeño Cherry Smoothie Bowl! Get ready to eat well. This morning’s smoothie bowl will energize your body as well as your mind. Feel the easygoing ingredients stimulate your senses with a kick of sass right between the eyes. I mean, just look at the brightness real cherries can make. Begin with frozen fruit. Did you know if you freeze a cut-up banana it doesn’t turn brown? Truth. Each ziplock bag contains an entire sliced banana. Make sure they freeze in a single layer, though. When it’s time to blend the frozen fruit, the smoothie is chilled so there’s no need to add ice cubes. Now to address the elephant in the room, so to speak. Jalapeños. Don’t worry. Their bold flavor is invigorating. It actually adds a nice balance between the sweet and creamy, not to mention the extra vitamins. But don’t take my word for it.

JALAPEÑO CHERRY SMOOTHIE BOWL

Ingredients:

1 cup frozen cherries

1 sliced and frozen banana

3-5 slices of pickled jalapeño peppers, seeds removed and finely chopped

1/4 cup pistachios, chopped

1 cup orange juice

1 tablespoon sherry vinegar

1/4 cup Greek yogurt

1 tablespoon coconut sugar

1 teaspoon vanilla extract

1/4 teaspoon Himalayan pink salt

Cherries, pistachios, and jalapeños for garnish

Instructions:

In a blender combine frozen cherries, frozen banana, chopped jalapeños, chopped pistachios, orange juice, sherry vinegar, and Greek yogurt. Pulse to process. Add coconut sugar, vanilla extract, and Himalayan pink salt. Blend until smooth, 1-2 minutes. Transfer smoothie to a bowl. Garnish with cherries, pistachios, and jalapeños.

Dark Chocolate Mug Cake

What’s Cooking in Gail’s Kitchen? Talking Points: Dark Chocolate Mug Cake! The first thing I want to tell you about this recipe is coconut flour can make a cake drier than all-purpose flour. True, it does make it a gluten-free alternative AND an excuse to add a scoop of ice cream, which I did. I would call the texture very dense, but my husband was painfully honest and used the word “dry”. I believe adding an extra egg white might alleviate that problem, but who knows? Perhaps you’ll try it and get back to me. The gist of the story is, when you’re really craving something sweet and don’t want to put a lot of time into it, this is a “piece of cake”. Two minutes in the microwave and you’ve got it. Just add fresh strawberries, sliced almonds, and a wicked scoop of vanilla bean ice cream. You can blame me.

DARK CHOCOLATE MUG CAKE

Ingredients:

1/4 cup coconut flour

2 tablespoons cocoa powder

2 tablespoons maple syrup

1 teaspoon vegetable oil

1 teaspoon vanilla extract

1 teaspoon almond extract

1 large egg, room temperature

Powdered sugar, for sprinkling

Fresh strawberries, for garnish

Sliced almonds, for garnish

Instructions:

Rub the inside of a microwave-safe coffee mug with butter. Set aside. In a bowl, combine coconut flour, cocoa powder, maple syrup, vegetable oil, vanilla extract, almond extract, and a large egg. Mix well. Pour the batter into the prepared mug. Microwave on High for 1-2 minutes. Carefully remove the mug and let cool for 5 minutes. Sprinkle with powdered sugar. Add fresh strawberries and sliced almonds, for garnish.

Quark Raspberry Swirl

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Quark Raspberry Swirl! Quark, quark, quark. Yep…it’s a real thing. Probably the easiest way to explain what quark is would be to say, “Think about a cross between sour cream and greek yogurt”. It has the smoothness of both when mixed with veggies or fruit. Obviously when using raspberries, a little sugar makes it super-delicious. I like the fresh pleasant zing of lime juice mixed in, too. And what can I say? The coconut flavor just makes the dessert that much better.

QUARK RASPBERRY SWIRL

Ingredients:

2 cups quark

I teaspoon coconut extract

1/4 cup powdered sugar

2 teaspoons lime juice

8 ounces frozen raspberries, thawed

Lime Zest, for garnish

Instructions:

Reserve several whole raspberries for garnish. Set aside. In a medium mixing bowl, combine quark, coconut extract, powdered sugar, and lime juice. Mix well. Fold in thawed raspberries, gently swirling until they leave pink streaks. Scoop into dessert cups. Top each with a whole raspberry. Garnish with lime zest.

Yogurt-Dipped Waffles

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Yogurt-Dipped Waffles! How many of you were told, as a child, not to play with your food? I know I was, especially when I was supposed to clean my plate of something I didn’t want to eat. But that’s a lot different than finger food. Now you are allowed to take slightly toasted waffles and dip them in flavored yogurt. Since my tastes change from day to day, I prefer to add flavors to Greek yogurt, but you may certainly purchase flavored yogurts to save time. In addition, I make extra waffles on the weekend to serve during the week. If you have toaster waffles on hand, you’re in good shape.

YOGURT-DIPPED WAFFLES

Ingredients:

1/2 cup Greek yogurt

1 teaspoon coconut syrup

2-3 prepared waffles, separated into wedges

Fresh strawberries, sliced

Fresh blueberries

Fresh black raspberries

Nutmeg, for sprinkling

Fresh mint leaves, for garnish

Powdered sugar, for garnish

Instructions:

Combine Greek yogurt and coconut syrup. Mix well. Set aside. Using a toaster on low setting, warm waffle wedges. Remove waffles to a plate. In a bowl, combine strawberries, blueberries, and black raspberries. Gently toss. To serve, dip waffle wedges into Greek yogurt. Spoon fresh fruit over yogurt. Sprinkle with nutmeg and powdered sugar. Garnish with mint leaves. Enjoy!

Ole Smoky Cherry Drops

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Ole Smoky Cherry Drops! For those who think this is a strange name for something sweet, allow me to explain. The Great Smoky Mountains form one of the most beautiful mountain ranges along the Tennessee-North Carolina border. Nestled in “The Holler” is a distillery made famous by its 100-year-old recipe base for signature flavors of moonshine. Can you see where this is going? Stick with me. From the fermenting grains of the moonshine stills come the most extraordinary combinations you can ever imagine. Bottled in quart jars are what appear to be a dozen or more moonshine variations that go by names like Apple Pie, Hunch Punch, Blue Flame, Lemon Drop, Dill Pickles, and Moonshine Cherries. Since I found a jar in my pantry, I thought going into the holidays, this might present an interesting dessert opportunity. It definitely passed the “flame test” in my house.

OLE SMOKY CHERRY DROPS

Ingredients:

1 quart jar Ole Smoky Moonshine Cherries*

12-ounce bag white chocolate chips

4.6-ounce jar rainbow sprinkles

5.2-ounce jar sanding sugar

14-ounce bag sweetened coconut flakes

Party Picks

Instructions:

Several steps are necessary to prepare your workspace. Using a slotted spoon, carefully remove maraschino cherries from jar. Reserve moonshine for another use. Gently pat dry each cherry and set aside. This is important before coating them in white chocolate. Place each topping (rainbow sprinkles, sanding sugar, and coconut flakes) in a separate dish. Line a baking sheet with waxed paper. Set aside. To melt white chocolate, place half a bag of chips in a microwave-proof bowl. Warm at 30-second intervals, stirring after each interval. Repeat until the white chocolate is smooth and no lumps remain. Working quickly, pierce a cherry with a cake tester. Coat it halfway in the white chocolate, then dip it in one of the toppings. Place decorated cherry on the waxed paper-lined baking sheet. Repeat until all cherries are decorated. Chill to set. Two things: As the white chocolate cools, gently warm and stir. When it becomes necessary to use the remaining white chocolate chips, begin with a clean bowl. This will eliminate waste. Cherry Drops should be stored in the refrigerator until ready to serve. Serve with party picks.

*I receive no recompense for mentioning Ole Smoky Moonshine Cherries.

Coconut Jack’s Waterfront Grille in Bonita Springs, Florida

Dining Outside the Home: Coconut Jack’s Waterfront Grille in Bonita Springs, Florida! Have you ever eaten in a tiki hut along the waterfront? The open air seating is a sought-after request for a stunning tropical view. It feels like being on a river in the tropics the way the trees embrace the shoreline like an island oasis. There’s no doubt atmosphere affects our perception of being carefree and downright sexy. At Coconut Jack’s the local seafood is fresh, the cocktails are thirst-quenching, and the experience is memorable. Oftentimes, the chef features a daily special that will leave you smiling all the way home. If seafood is your go-to choice, there’s plenty to choose from and more to look forward to on a return trip back.

Xenial Chunky Monkey Banana Muffins

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Xenial Chunky Monkey Banana Muffins! Nix the flour for old-fashioned oats for a healthier version of an old classic. Did you know oats can lower cholesterol and improve blood sugar control? It’s a fact we’re all getting older and from time to time need to make minor adjustments in our food consumption. I’m all for small plates. Portion sizes have become insane! When did it happen? As a collector of vintage dishes, modern day dinner plates are now the size of grandma’s meat platter. Did you know “in Europe, the average plate measures 9 inches while some American restaurants use plates that are around 13 inches in diameter. Research has shown that by switching to a 10-inch plate from a 12-inch plate you eat 22% less.”* Snack healthier.

XENIAL CHUNKY MONKEY BANANA MUFFINS

Ingredients:

1/2 cup shredded coconut

3 ripe bananas, mashed

3 cup old-fashioned oats

1 teaspoon cinnamon

1 1/2 cups milk

2 eggs, whisked

3 tablespoons brown sugar

2 tablespoons vegetable oil

1 teaspoon baking powder

1 teaspoon vanilla extract

1/2 teaspoon sea salt

1 cup walnuts, chopped

1/2 cup mini chocolate chips

Instructions:

Preheat oven to 350°. Spray a muffin tin with nonstick oil. Spread shredded coconut in a single layer on a baking sheet. Bake 2-3 minutes, until lightly golden and fragrant. Remove from heat and set aside. In a large mixing bowl, combine bananas, old-fashioned oats, cinnamon, milk, eggs, brown sugar, vegetable oil, baking powder, vanilla extract, and sea salt. Mix well. Fold in chopped walnuts, chocolate chips, and toasted coconut. Scoop mixture into 12 muffin cups, filling to the top. Bake 30-35 minutes, until tops are golden and a toothpick inserted in the middle comes out clean. Cool 5 minutes; remove from muffin tin. Serve warm.

*How Big Are Your Dinner Plates And Why It Matters, by Penny Klatell, PhD, RN, May 2012. Eatouteatwell.com

Ka-Pow! Thai Curry Tacos

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Ka-Pow! Thai Curry Tacos! Fusion foods get my vote every time. This is a perfect example of where the Mexican culture teams with a kick of Thai for a contrast that sends the taste buds spinning. Curry is the star attraction and the best kept secret to a spice sensation beyond your wildest dreams. When the ingredients overlap, they bring their own unique experience that transports you halfway around the world in a chemical reaction. Are you ready to travel?

KA-POW! THAI CURRY TACOS

Ingredients:

12 corn tortillas, street-size

2 tablespoons canola oil

3 tablespoons Thai red curry paste

1 tablespoon garlic, minced

1/2 cup yellow onion, finely chopped

2 cups cooked turkey meat, shredded

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup coconut milk

2 tablespoons fresh lime juice

8.5 ounce jar sun-dried tomatoes in olive oil, drained and finely chopped

10-ounce bag broccoli slaw

1 cup sweet corn, off the cob

Lime wedge, for garnish

Instructions:

Preheat oven to 400°. Spray each corn tortilla on both sides with nonstick oil. Place on a baking sheet. Bake 8 to 12 minutes or until golden brown. Set aside. Warm canola oil in a large skillet over low heat. Add the Thai red curry paste, minced garlic, and chopped onion. Cook about 3 minutes, stirring occasionally until the garlic and onions are softened. Add the shredded turkey. Season with sea salt and black pepper. Cook over medium heat for 3 minutes. Stir in the coconut milk, lime juice, and sun dried tomatoes; simmer until the sauce is thickened, about 15 minutes. To assemble tacos, layer the broccoli slaw onto the crispy corn tacos. Divide the turkey mixture among the tortillas. Top with sweet corn. Garnish with lime wedges. Serve immediately.

Butter Chicken

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Butter Chicken! At first glance, this dish looks surprisingly similar to curry chicken, doesn’t it? Sooo, what is the difference, you wonder. The secret is in the name. It’s made with butter! The tomatoes, coconut milk, and seasonings are cooked slow enough to transform the sauce into a gravy-like consistency with a nice kick of flavor. Also, by slow-cooking the chicken, it becomes fork tender and juicy. Ahhh, now I have your attention. Sounds like a grocery list is in order. Bravo. Your family will thank you.

BUTTER CHICKEN

Ingredients:

2 pounds chicken breasts, skinless and cut into chunks

1/2 sweet onion, chopped

1 jalapeño, seeds removed and diced

1/2 teaspoon garlic powder

2 tablespoons unsalted butter

1 tablespoon curry powder

2 teaspoons garam masala

1/2 teaspoon turmeric

1 teaspoon chili powder

1/2 teaspoon ground ginger

1/4 teaspoon cayenne pepper

14.5 ounce can coconut milk

6 ounce can tomato paste

Fresh cilantro, for garnish

Dollop of Greek yogurt, for garnish

Instructions:

In a slow cooker, add chicken chunks, chopped onion, diced jalapeño, and garlic powder. Stir to combine. Dot with cubes of butter. In a medium bowl, stir together curry powder, garam masala, turmeric, chili powder, ground ginger, and cayenne pepper. Add coconut milk and tomato paste. Whisk to combine. Pour over chicken mixture. Cover slow cooker; heat contents on LOW for 5 hours. Serve with cooked rice and naan bread. Garnish with cilantro and a dollop of Greek yogurt. Serve immediately.