dinner

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? Eggplant Parmesan! This incredible dish is the perfect substitute for lasagna. It is hearty and filling without all the pasta. If you’ve never cooked with eggplant before, pay attention to a little hint. This healthy vegetable can absorb moisture and oil like a sponge, so it requires advance preparation before baking. Slice the raw eggplant (skin on), place on several layers of paper towels, and salt it. The salt will draw moisture out. This takes about 2 hours. First problem solved. The second, instead of frying it in oil, bake the slices in a single layer before assembling into a casserole. 
EGGPLANT PARMESAN 
Ingredients:

1 Eggplant

1/2 teaspoon kosher salt

Extra Virgin Olive Oil

1 pound Fresh Mozzarella 

1/4 cup shaved Parmesan Cheese
Breading:

3/4 cup Italian seasoned breadcrumbs

1 teaspoon Herbs de Provence

1/4 cup grated Parmesan cheese

1/3 cup flour

2 eggs, beaten

1 tablespoon milk
Sauce:

1 tablespoon Olive Oil

1 garlic clove, minced

1 28 oz. whole peeled tomatoes, diced and reserve juices

1 teaspoon sugar (optional)

1/2 teaspoon oregano 

1/2 teaspoon marjoram 

1/4 cup fresh basil
Instructions:

While eggplant is “resting”, make the sauce. Heat 1 tbsp. olive oil on medium heat. Add the minced garlic and gently cook for 1 minute until fragrant. Add the tomatoes and their juices, sugar, marjoram, and oregano. Increase heat to simmer for 15 minutes, uncovered. Add the minced basil and remove from heat. 
Combine the breading dry ingredients. Set aside. In a shallow bowl, mix the beaten eggs and milk. Preheat the oven to 400°. Spray the bottom of a rimmed baking sheet pan with non-stick oil. Pat dry each eggplant slice. Dip in egg mixture, then dredge in breadcrumb mixture. Place on prepared sheet pan, single layer. Drizzle a little olive oil over the top of each eggplant round. Place the breaded eggplant slices in oven. Bake 10 minutes per side. They should be lightly browned. Let cool slightly. Remove from oven and reduce oven temperature to 350°. In a casserole dish spread 1/2 the tomato sauce over the bottom. Divide the eggplant in order to layer the rounds with mozzarella on top of each layer. Top with remaining sauce and shaved Parmesan cheese. Bake uncovered for 35 minutes. Remove from oven and let sit for 10 minutes before cutting to serve. 

Eating My Way Through the Alphabet 

What’s cooking in Gail’s Kitchen? Stay tuned and you’re about to find out. It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. I love to cook, and my husband loves that I do it often. Now more than ever, since I am retired, I relish the thought of creating something delicious from scratch. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET”.

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? Food for Sharing: Zucchini Spirals over Meatballs! I am intrigued by the Spiralizer. Perhaps because it can take an ordinary vegetable and turn it into a gourmet attraction. And food that looks appealing is that much closer to an instant craving, in my opinion. By taking a shortcut with store bought meatballs and marinara sauce, this meal can be on the table in less than 30 minutes. Boom!
ZUCCHINI SPIRALS OVER MEATBALLS 
Ingredients:

1-2 zucchini, spiralized 

1-2 tablespoons olive oil

1/8 teaspoon red pepper flakes 

1 tablespoon capers

1 pound home style meatballs, precooked

1 jar spaghetti sauce, any flavor
Instructions: 

Spiralize zucchini into a bowl. They will appear like pasta noodles. Discard spiral stems. In a medium skillet, heat olive oil. Reduce heat and toss zucchini spirals to coat. Sprinkle with red pepper flakes. Fold in capers. Heat no longer than 2-3 minutes. They should be slightly crunchy. In a large microwave-safe dish, combine meatballs and spaghetti sauce. Heat thoroughly. To serve, top meatballs and sauce with zucchini spirals. 

Eating My Way Through the Alphabet; Letter W

What’s Cooking in Gail’s Kitchen? Food for Sharing: Whole Roasted Chicken! Go nontraditional this Thanksgiving. Scale things back a bit for an intimate dinner for two. By choosing a free-range whole chicken for roasting, you still afford classic results in each juicy bite. Prepare this succulent bird in half the time. Then go crazy with your favorite sides. 
WHOLE ROASTED CHICKEN
Ingredients:

3-pound chicken, whole 

3 fresh rosemary sprigs

3 tablespoon butter, sliced

1 tablespoon Herbs de Provence 

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon sea salt

1/8 teaspoon cracked black pepper 

5 tablespoons butter, melted
Instructions:

Preheat oven to 350°. Place chicken in a shallow roasting pan. Season cavity with sliced butter. Insert rosemary sprigs. Generously sprinkle outside of bird with Herbs de Provence, onion powder, celery seed, sea salt, and black pepper. Brush skin with melted butter. Bake uncovered 1 1/2 hours. Skin will be golden and internal temperature should read 180°. Juices should run clear. Remove from heat. Baste with drippings. Cover. Let rest 20 minutes to allow juices to absorb before serving. 

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Food for Sharing: Sweet and Sour Spicy Pork! Too busy to cook? This is where the leftover meat from a pork roast comes in very handy. A little bit goes a long way, especially when paired with fruit, vegetables, and a yummy sauce. Dinner can be on your table in less than 30 minutes, leaving more time for your favorite programs on the DVR. 
SWEET AND SOUR SPICY PORK
Ingredients:

2 cups cooked pork, cut up

13-ounce can pineapple chunks, reserve liquid

1 medium green bell pepper, chopped

1/2 pound mini carrots

1/2 cup ketchup 

1/2 cup honey

1/2 cup vinegar 

1 tablespoon soy sauce

3/4 cup pineapple juice

1/4 cup water

1/8 teaspoon garlic powder

1 teaspoon chili paste

2 tablespoons lemon juice

1 teaspoon corn starch

2 green onions, snipped

1 tablespoon toasted sesame seeds
Instructions:

In a large skillet, combine ketchup, honey, vinegar, soy sauce, pineapple juice, water, garlic powder, and chili paste. Heat to boiling, stirring occasionally. Reduce heat; simmer 2 minutes. Blend lemon juice and corn starch. Stir into skillet. Cook, stirring constantly until mixture thickens and boils. Boil and stir one minute. Add cut-up pork, pineapple chunks, green pepper, and mini carrots. Heat through. Garnish with green onion snips and toasted sesame seeds. Serve over rice.  

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? Food for Sharing: Pear Camembert Flatbread! It’s seldom I get the cart before the horse, but I had to share this phenomenal flatbread with you, simply because I couldn’t wait any longer. Let’s refer to today’s recipe as a Prequel, shall we? Perhaps it will whet your appetite in anticipation of what lies ahead. As promised, the Tomato Jam recipe will be featured in the upcoming post entitled, Eating My Way Through the Alphabet; Letter T. Some things are simply worth the wait. 
PEAR CAMEMBERT FLATBREAD 
Ingredients:

1 tablespoon corn meal

1 prepared-dough naan round

1 tablespoon olive oil

1/4 cup tomato jam*

1 pear, peeled, stem and seeds removed, thinly sliced

2 ounces Camembert cheese, diced

1/4 cup mozzarella cheese, shredded
Instructions:

Preheat oven to 400°. Sprinkle corn meal onto a baking sheet that has been sprayed with nonstick oil. Brush both sides of naan with olive oil. Place on top of corn meal. Bake 5 minutes; set aside. Spread tomato jam evenly over naan, leaving a crust edge. Arrange pear slices over crust. Scatter Camembert and mozzarella cheeses over top. Bake 10 minutes until pears are soft, cheese is bubbly, and crust is golden. Remove from oven. Cool slightly; then cut into wedges. 
*Tomato Jam recipe is featured at the following link. 

http://Snapshotsincursive.com/2016/11/21

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? Food for Sharing: English Pot Roast! Simplify the evening meal. Let the crockpot do the cooking. By adding wine and herbs to the natural meat juices, the slow cooker locks in moisture which tenderizes the roast. Throw everything together, cover, and do something else. Without realizing it, you may find yourself imagining all sorts of ways to serve up the tantalizing leftovers. Utilize the pan drippings for a made-from-scratch gravy or savory soup stock. No matter how you serve it up, the results are Win, Win!
ENGLISH POT ROAST
Ingredients:

2 1/2 pound boneless English beef roast

1 cup dry red wine

10 ounce can beef consommé, undiluted 

1/4 cup balsamic vinegar

1/2 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon seasoned salt 

1/2 teaspoon black pepper

1 tablespoon Herbs de Provence 
Instructions:

Place the beef roast in the bottom of a slow cooker. Mix red wine, beef consommé, and balsamic vinegar to blend. Pour over the English roast. Sprinkle seasonings evenly over roast. Cover and turn on low heat setting. Cook 8 hours until fork tender. Serve with potatoes and vegetables for a well-balanced meal. 

Eating My Way Through the Alphabet; Letter A

What’s Cooking in Gail’s Kitchen? Food for Sharing: Acorn Squash with Wild Rice! When you talk about love at first bite, or rather, first sight, acorn squash sets the bar in the gourd family. With its rich jewel tones of Autumn, it looks as majestic on a dinner plate as it tastes. The sweet mellow flavor needs little or no seasoning. The biggest challenge I found was cutting the acorn squash in half. It is not for the weak-hearted. The rind to so hard, it is necessary to use a serrated knife and forcefully cut lengthwise in small slits until you have circled the entire squash. At that point you can connect the cuts to slice the squash until it splits. Go slow and take your time, lest you suffer from impatience with a minor injury. With that being said, go forth and partake in this gorgeous vegetable off-the-vine.
ACORN SQUASH WITH WILD RICE
Ingredients:

1/2 cup pecans, chopped 

2 acorn squash, halved and seeded

2 tablespoons olive oil

1/8 teaspoon sea salt

1/8 teaspoon cracked black pepper

2 tablespoons onion, minced

1 tablespoon olive oil

1/2 cup wild rice

1/2 cup brown rice

1 3/4 cups water

1/8 teaspoon sage

1/4 teaspoon thyme

2 teaspoons parsley flakes

1/2 cup dried cranberries 

2-4 strips smoked bacon, crispy and crumbled 

2 green onions, snipped
Instructions:

Preheat oven to 350°. Spread pecans on a baking sheet in a single layer. Toast for 5 minutes until brown. Remove from oven to cool. Carefully cut each squash in half crosswise. Scoop out seeds. Brush flesh sides of squash with olive oil. Season with sea salt and cracked black pepper. Place flesh side down on a baking sheet sprayed with nonstick oil. Cover with foil and bake for 45 minutes. Flesh will be soft when pierced with a fork. Meanwhile, sauté onions in olive oil a large saucepan over medium heat. Cook and stir until tender. Add wild rice and brown rice. Cook one minute. Do not burn. Add water, sage, thyme, parsley flakes, and dried cranberries. Cover and reduce heat to simmer. Cook 40-45 minutes until tender. Add pecans and crumbled bacon. Toss gently. Fill each squash cavity with wild rice mixture. Garnish with green onion snips and serve immediately. 

Eating My Way Through the Alphabet; Letter P

What’s Cooking in Gail’s Kitchen? Timeless Classics: Pastime Pepper Jelly Appetizer! Someone once told me, I was the “Queen of Appetizers”. It may be the result of often serving hors d’oeuvres and finger food at festive parties and impromptu gatherings. Or perhaps, simply because it makes a light meal. Recently, though, my husband opened a bottle of dry red wine and we had a quiet dinner for two from this recipe alone. It may have been the ancient evening, the distant music, the cozy conversation, or the cherished companionship, but add it all together for the perfect pastime. 
PASTIME PEPPER JELLY APPETIZER 
Ingredients:

8 ounce block Neufchâtel cheese, softened 

6 ounce sleeve sesame crackers

8 ounce jar Jalapeño Confetti Jelly*

Fresh mint (optional)
Instructions:

Chop fresh mint. Spread a teaspoon of Neufchâtel cheese on a sesame cracker. Beginning with a half a teaspoon to taste, place a dollop of Jalapeño Confetti Jelly on top. Garnish with fresh mint. Serve with a nonalcoholic sparkling blood orange beverage or a glass of red wine. 
*Jalapeño or habanero jellies are recommended. You may follow the link to make your own Jalapeño Confetti Jelly @ https://snapshotsincursive.com/2016/09/29