flour

Nigella Seed Cheesies

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Nigella Seed Cheesies! One of the benefits of making friends in the blogosphere is meeting other foodies who share the same love of cooking….and eating!  This recipe comes directly to you courtesy of Lyn at http://lynzrealcooking.com/2015/10/28

She posted this wonderfully cheesy snack and it went viral! Because it is called “Cheesies”, you can use a wide variety of cheese options, including your own personal favorites. Thanks, Lyn!

NIGELLA SEED CHEESE BITES

Ingredients for Dough:

2 1/2 cups flour

1 cup butter, softened 

1-8 ounce Neufchâtel cheese, room temperature 

Ingredients for Filling:

2 cups Nigella seed string cheese

1/2 cup Colby cheese, finely shredded 

Instructions:

Preheat oven to 350°. Combine Neufchâtel cheese and butter. Mix well. Add flour and stir until smooth. Cover in plastic and refrigerate for one hour. Remove and divide into four equal-sized balls. Roll one ball at a time into a flat shape larger than a pie plate. Sprinkle with cheese. Roll up and fold ends to seal. With seam side down, transfer to a baking sheet. Repeat with remaining dough balls. Using a knife, slit each loaf where it will be cut into serving pieces. Bake 30 minutes or until golden brown. Slice and serve.*

*As a garnish, I sprinkled a mixture of Parmesan cheese and dill weed over the top during the last 5 minutes of baking. 

Kohlrabi Fritters

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Kohlrabi Fritters! I stumbled onto this odd shaped vegetable at the Farmers Market and was intrigued by the green spiked bulbous shape with its long leafy shoots. It reminded me of a turnip, but had the faint aroma of cabbage. After learning its name, I just had to try it. My mind was already thinking of its seasoned taste fried crisp in olive oil. 

KOHLRABI FRITTERS

Ingredients:

1 medium kohlrabi 

1 small sweet potato

1/2 yellow onion

1/2 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

1/8 teaspoon crushed red pepper flakes

1 teaspoon baking powder

1/2 cup flour

2 eggs, beaten

1 green onion

Olive oil for frying

Instructions:

Peel kohlrabi and sweet potato. Using a food processor, grate the kohlrabi, sweet potato, and yellow onion. It should equal 3 1/2 cups of shredded vegetables. Transfer to a bowl. Add seasonings, baking powder, and flour. Fold in the beaten eggs to coat well. Snip the green onion with kitchen shears and gently mix in. The fritters should stick together. Pour enough olive oil in a skillet to cover the bottom of the pan. Heat on medium high. Drop kohlrabi mixture by heaping spoonfuls into the oil. Pan fry 2 minutes without burning. Turn over and fry another 2 minutes. Watch! Remove and drain on paper towels. Continue making fritters until all mixture is used. Serve warm with a dollop of Greek yogurt and garnish with green onion snips. 

Fried Green Tomatoes

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Fried Green Tomatoes! The key to success is using solid, firm green tomatoes. Ripe ones will turn mushy and very disappointing.  Even if you don’t live in the South, everyone can enjoy these crisp and juicy medallions. The seasoned cornmeal crust will have you resurrecting a southern drawl that sounds as authentic as a waitress in a country café. Try the first one with a fork and then have seconds as a sandwich. 

FRIED GREEN TOMATOES 

Ingredients:

2 green tomatoes, sliced with skin on

1/4 cup flour

1/4 cup cornmeal

1/4 cup panko breadcrumbs

1/4 cup Italian seasoned breadcrumbs 

2 tablespoons grated Parmesan cheese

1 teaspoon seasoned salt

1/8 teaspoon black pepper 

1 large egg, beaten

2 tablespoons milk

1/4 cup vegetable oil

Instructions:

On a sheet of waxed paper, combine flour, cornmeal, breadcrumbs, cheese, seasoned salt, and pepper. Blend with a fork. In a shallow bowl, mix egg and milk. Dip a green tomato slice in the egg mixture then coat with breadcrumb mixture. Repeat. Set aside. Continue until all slices have been coated. In a deep skillet on medium-high heat add vegetable oil for frying. Place tomatoes in a single layer. Do not crowd. Fry each side 3 minutes until golden brown. Turn over and fry the other side. Remove and place on a wire rack to remove excess oil. Repeat until all green tomato slices are used. Serve hot. Garnish with a dollop of wasabi aioli. 

Flour-Coated Oven Bacon

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: Flour-Coated Oven Bacon! You know how some bacon can curl and shrink to almost half its size? It’s maddening, that’s for sure. Here is an easy solution to prevent bacon from curling without all the splatter. Coat each strip in flour before baking. It actually produces a texture with country-fried results, adding extra flavor to jump out and grab attention. Since the flour absorbs fat, it can create a cracker-like crunch. After one bite, you may find yourself asking how you lived so long without this method. Carry On. 

FLOUR-COATED OVEN BACON 

Ingredients: 

8 slices bacon, thick cut 

1/2 cup all-purpose flour 

Instructions: 

Preheat the oven to 400°. Line a baking sheet with a silicone baking mat or a piece of parchment paper. Set aside. Place a sheet of wax paper on the kitchen countertop. Sprinkle the all-purpose flour onto it. Drag a strip of bacon through the flour, coating both sides of the bacon. Lightly shake the bacon to remove excess flour. Transfer the flour-coated bacon strip to the prepared baking sheet. Repeat the process with remaining bacon strips. Discard any leftover flour. Bake in the preheated oven until the bacon is crispy and golden, approximately 10-12 minutes. Flip bacon and bake 10 minutes longer, or until crispy. Transfer the finished bacon to a serving platter. Enjoy! 

Salad and Slice

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Salad and Slice! Now here’s a perfect combo that won’t set you back on the calorie-counter scale. One slice of pizza with a garden salad is a deliciously satisfying portion any time of day or night. Add a Greek peperoncino and a couple of olives for that burst of flavor and you’ll be patting yourself on the back for stirring up that wall of will power. Who says you can’t have your cake (or pizza) and eat it, too?

SALAD AND SLICE

Ingredients Single Serving Pizza: 

1/2 cup bread flour

1/2 teaspoon olive oil

1/4 teaspoon active dry yeast

1/4 teaspoon sugar

1/4 cup warm water

Pinch salt

Toppings of your choice

Instructions:

Get the oven warm and then turn it off. This helps the dough to rise. Combine flour, yeast, olive oil, and sugar. Gradually add the warm water and stir. Sprinkle with a pinch of salt. Knead the dough on a floured surface until it forms a ball. Place the ball in a bowl, cover it loosely with plastic wrap and set it in the warm oven for 30 minutes. It will double in size. Remove from oven, flatten to the size of a plate, and add sauce and desired toppings. Bake on a pizza stone in a 400° oven for 12-15 minutes. Cut into 4 pieces for now and later. 

Ingredients for Garden Salad:

1-2 Romaine leaves, gently torn

2 cherry tomatoes, halved

1 teaspoon Parmesan cheese

2-3 crunchy croutons

Garlic Vinegar and Olive Oil, salad dressing

Instructions:

Mix together and serve. 

Hacienda Taco Salad Bowls

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Hacienda Taco Salad Bowls! It’s okay to indulge in those fast-food cravings. Everyone does now and then. When I get the urge to succumb to the temptation, I begin to turn things around in my own kitchen. Take, for example, the glorious Taco Salad with the edible crispy flour shell bowl. It can be made for half the cost at home, leaving extra money in your wallet for something like…oh I don’t know…SHOES! Make this guilt-free version at home. 

HACIENDA TACO SALAD BOWLS

Ingredients:

6 flour tortillas

1 pound lean ground beef

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/8 teaspoon garlic powder

1 teaspoon cumin powder

Romaine lettuce leaves, torn

2 tomatoes, diced

1 cup extra sharp cheddar cheese, finely shredded

2 green onions, snipped

1/4 cup black olives, sliced

1/4 cup jalapeño peppers, sliced

1/4 cup Greek yogurt

1/2 cup salsa

Directions:

Preheat oven to 375°. Using nonstick spray oil, coat the inside of oven-safe bowls. Gently mold the flour tortilla inside to form a bowl. Bake 15-20 minutes until golden brown and crisp. Remove from oven and cool before transferring to wire rack. Meanwhile, brown ground beef and drain. Add salt, pepper, garlic powder, and cumin. Mix well.  Assemble hacienda bowls by filling with remaining ingredients, per taste. Top with Greek yogurt and salsa. 

Mincemeat Quick Bread

Eating My Way Through the Holidays. Festive Food Gifts: Mincemeat Quick Bread! Don’t look at me that way. I know what you’re thinking. “If this recipe has mincemeat in it, I’m not eating it.” But hold on a sec. There are plenty of foods with names that sound downright gross. Think about it: head cheese, tripe, mung beans, and blood sausage to name a few. I’m here to tell you mincemeat is a sweet and savory filling that basically contains dried fruits, citrus, spices, and brandy. Ahhh. Now I have your attention. This particular recipe has about 1/4 cup apricot brandy in it. Just know if you do choose to add brandy or rum to a jar of prepared mincemeat, be sure to allow it to marinate in the refrigerator at least 8 hours before using. Now you can understand why some people eat it straight out of the jar. 

MINCEMEAT QUICK BREAD 

Ingredients:

1 egg, room temperature 

1/4 cup vegetable oil

1 tablespoon orange zest

2 tablespoons orange juice

2 cups prepared mincemeat pie filling (with 1/4 cup apricot brandy, optional)

2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda 

1/2 teaspoon sea salt

Instructions:

Preheat oven to 350°. Grease and flour a 9”x5” loaf pan. Set aside. Combine egg, vegetable oil, orange zest, orange juice, and mincemeat pie filling. Stir until well blended. Set aside. In another bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. Gradually add flour mixture to egg mixture, stirring just until combined. Pour into prepared loaf pan. Bake for 50-60 minutes. Check loaf with a cake tester to make sure center is done. Remove from oven. Cool on a wire rack.  Slice and serve. 

Luscious Lavender Puff Cookies

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Luscious Lavender Puff Cookies! Before we begin, let me assure you, baking the cookies for 45 minutes per batch, IS NOT a misprint. Dried lavender buds as well as lavender extract can be found at farmers markets, organic health food stores, or your local co-op. (I went one step further and made my own lavender extract from dried buds, which took longer to ferment.) I also have the convenience of a nearby Amish community as a resource for dried herbs and spices. These cookies are definitely worth the effort. Put on a pot of coffee or tea…. and enjoy!

LUSCIOUS LAVENDER PUFF COOKIES

Ingredients:

1 cup butter, softened

5 tablespoons sugar

1 tablespoon lavender buds

1 teaspoon lemon citrus peel, granulated

1 teaspoon lavender extract

1 teaspoon lemon extract

1/4 teaspoon sea salt

3/4 cup pecans, chopped

2 cups flour

Powdered Sugar for rolling

Lavender buds for garnish

Instructions:

Preheat oven to 300°. Beat butter until soft.  Crush lavender buds in sugar using a mortar and pestle; then combine sugared lavender buds with butter.  Blend until creamy.  Mix in citrus peel, lavender extract, and lemon extract.  Add pecans, flour, and salt to butter mixture. Combine thoroughly.  Roll the dough into 1-inch balls, then place on ungreased cookie sheet.  Bake 45 minutes or until set, but not brown.  Remove from cookie sheet and cool on wire rack for 5 minutes. Roll in powdered sugar to coat when cookies are still slightly warm. Sprinkle with dried lavender buds. Cool completely on wire rack. 

Cornbread Cornucopia

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Cornbread Cornucopia! This is the perfect accompaniment to any bean dish. It’s delicious hot and savory when eaten later warmed up in the microwave. 

CORNBREAD CORNUCOPIA 

Ingredients:

1 1/2 cups yellow cornmeal

1 1/2 cups wheat flour

1 tablespoon baking powder

1/4 teaspoon sea salt

1/4 cup sugar

1/2 cup olive oil

2 eggs, beaten

1 1/4 cups milk

1/4 pound smoked sausage link, pre-cooked and diced

1 cup extra-sharp cheddar cheese, finely shredded 

1/4 cup pickled jalapeño peppers, sliced

1 tablespoon pimento, diced

Instructions:

Preheat oven to 400°. Sift cornmeal, flour, baking powder, sea salt, and sugar into a mixing bowl. Blend beaten eggs and oil; add milk. Add liquid ingredients to dry ingredients stirring until just blended. Fold in meat, cheese, peppers, and pimento. Pour into an 8″x8″ pan that has been sprayed with a non-stick oil. Bake for 30 minutes. Serve warm with butter.