fruit

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.

Golden Puff Pancake

What’s Cooking in Gail’s Kitchen? Clean Eating: Golden Puff Pancake! When it comes to convenience, this one-dish weekend wonder can save the day. You know how we tend to take it slow and easy for all things breakfast after a good night’s sleep? Yes, we’re worth it. That doesn’t mean, however, that we need to spend all the time in the kitchen flipping pancakes and dredging French toast through an egg batter. A Golden Puff Pancake is pretty much a cousin to the Dutch Baby. Everything gets mixed together and then baked into an airy popover-style pancake that immediately deflates once it’s removed from the oven. At first glance it appears as though someone in the house opened the oven door and then slammed it shut again. No worries. Fill the “well” with fresh fruit and powdered sugar. It looks and tastes fantastic.

GOLDEN PUFF PANCAKE

Ingredients:

3 eggs

1/2 cup flour

1/2 cup milk

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/2 teaspoon sea salt

2 tablespoons butter

Powdered sugar, for sprinkling

Strawberries, blueberries, and fresh mint for garnish

Instructions:

Preheat oven to 425°. Butter a one-quart ovenproof casserole dish. Set aside. In a food processor, combine eggs, flour, milk, sugar, vanilla, and sea salt. Blend until smooth. Let batter rest for 5 minutes. Place butter in casserole dish. Transfer to hot oven to melt. Watch carefully, 1-2 minutes. Do not scorch. Swirl butter to coat pan. Pour in batter. Bake 18-20 minutes, or until pancake is fluffy and deeply golden. Remove from oven and cool 5 minutes. Dust with powdered sugar. Garnish with strawberries, blueberries, and fresh mint. Cut into wedges and serve.

Yearly Cranberry Sauce

What’s Cooking in Gail’s Kitchen? Food With Soul: Yearly Cranberry Sauce! When you are the only one who likes cranberries, one recipe can seem like a lot to consume. Go ahead and make the sauce anyway. Here’s why. It can be a special treat for other meals, besides Thanksgiving. Plus it freezes well. For example, swirl it into your morning yogurt, then top with crunchy granola. Or add a little maple syrup and slather it onto a stack of pancakes. Turn your morning fruit smoothie into a delicious beverage-on-the-go. As an appetizer or late night snack, toast baguette slices, smear on softened goat cheese, and add a dollop of cranberry sauce sprinkled with orange zest. Are you getting the idea? When the family asks what you’re eating, just smile and say, “Oh, don’t worry….you wouldn’t like it.”

YEARLY CRANBERRY SAUCE

Ingredients:

12 ounces fresh cranberries

1 cup sugar

1 cup water

1 tablespoon lemon juice

2 cinnamon sticks

1 tablespoon Grand Marnier, optional

Instructions:

Rinse cranberries thoroughly. Drain; set aside. In a large saucepan over medium heat, combine sugar, water, lemon juice, and cinnamon sticks. Bring to a boil, stirring occasionally. Add cranberries. Return to a boil, stirring occasionally. Cranberries will soften as the skins begin to pop. Cook 10 minutes longer. Add Grand Marnier. Remove from heat and allow mixture to cool. Sauce will thicken. Remove cinnamon sticks; discard. Transfer cranberry sauce to a covered storage container. Refrigerate sauce until ready to serve.

Jelly Roll Cake

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: Jelly Roll Cake! Sweetness never tasted so good. The best part about this classic cake recipe is the filling can be whatever flavor you wish it to be. I used all-natural Red-Cherry Swiss Preserves for a fruit flavor resulting in a gourmet experience. It created an international glimpse of Switzerland without setting foot on an airplane.

JELLY ROLL CAKE

Ingredients:

3 eggs, room temperature

1 cup sugar

1/3 cup water

1 teaspoon almond extract

3/4 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup almonds, sliced

2/3 cup jelly or jam, any flavor

Powdered sugar

Instructions:

Preheat oven to 375°. Grease and line a 10″x15″ jelly roll pan. Beat eggs until thick and lemon-colored, about 5 minutes. Gradually add sugar, water, and almond extract. Mix thoroughly. Add flour, baking powder, and salt until well blended and no lumps remain. Pour into pan and sprinkle with almonds. Bake 12-15 minutes. Loosen cake from pan and invert onto a tea towel generously sprinkled with powdered sugar. While cake is hot, roll up. Refrigerate one hour. Unroll cake and top with jelly or jam, spreading to edges. Roll up cake again, sprinkle with powdered sugar, cover in plastic wrap and refrigerate two more hours before serving.

Quick-Set Party Cheesecakes

What’s Cooking in Gail’s Kitchen? Delicious Holiday Foods: Quick-Set Party Cheesecakes! You’re stopping by a friend’s house later on and were asked to bring something delish. These miniature cheesecakes are super-easy and can be whipped up in a few minutes first thing in the morning. They refrigerate while you’re at work or the gym, so no worries there. Top with fresh fruit, seedless jam, chocolate bits, or candied ginger. Dust with powdered sugar for a professional finish. Another one-bite wonderful dessert can be found in the Fruit Tart recipe at the following link.

http://Snapshotsincursive.com/2015/12/11

QUICK-SET PARTY CHEESECAKES

Ingredients:

24 mini cupcake liners

24 Nilla wafers

2 8-ounce packages Neufchâtel cheese

3/4 cup sugar

2 eggs

1 tablespoon lemon juice

1 teaspoon vanilla

Fresh Fruit, Chocolate Chips, or Candied Ginger

Instructions:

Preheat oven to 350°. Beat Neufchâtel cheese and sugar. Add eggs, beating well. Fold in lemon juice and vanilla extract. Beat until light and fluffy. Place cupcake liners in muffin tin. Put 1 Nilla wafer in each. Fill with 1 heaping tablespoon of cheese mixture. Bake 15 minutes. Cool. Refrigerate 3 hours. Garnish with assorted toppings.

Papaya Pineapple Boat

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Papaya Pineapple Boat! The first time I tasted fresh papaya I was on the island of Kauai. I was told it had indescribable flavor different from cantaloupe, watermelon, or mango. They were right. Papaya is not sugary sweet. It’s light and juicy with a buttery texture that allows it to taste almost creamy. Does that make sense? The lime actually adds to the tropical ambiance, which is why I prefer a squeeze of fresh to slightly mingle with the other ingredients. I’ve read that the rough black seeds can be bitter to taste. Honestly, I’ve never gotten that far to put them to the test.

PAPAYA PINEAPPLE BOAT

Ingredients:

I ripe papaya, halved horizontally with seeds removed

1 cup pineapple chunks

1 cup blackberries

2 tablespoons red onion, cut into strips

Fresh Lime, for garnish

Instructions:

Gently remove fruit from papaya; dice into chunks. Place hollowed out shells onto shallow plates. Arrange diced papaya, pineapple chunks, fresh blackberries, and red onion strips. Squeeze lime juice over all. Allow fruit “bowls” to rest for 30 minutes at room temperature. This will enhance the flavors. Serves two.

Rainbow Fruit Cup

What’s Cooking in Gail’s Kitchen? Start Smart: Rainbow Fruit Cup! As the seasons roll on, here’s a friendly reminder about buying fresh fruit. Most grocers feature fruits that are always in season, such as apples, bananas, and grapes. If you pay attention to the first ones you see as you walk in the door or in high traffic areas, most likely you’ll reap the savings. That’s one clue. If the store has an abundance of something on hand, they focus on “pushing” it through quickly, which translates BEFORE it becomes overripe. Consumers can take advantage of the prices while enjoying healthy options. Rainbow fruit simply means combining different colors for plate appeal. Keep in mind that canned fruit can be substituted at times. I like balancing out pineapple chunks or mandarin oranges along with fresh fruit. No worries. The citrus dressing will pull everything together nicely.

RAINBOW FRUIT CUP

1 cup strawberries, stems removed and quartered

1 cup blueberries

1 peach, sliced with skin removed

1/4 cup lemon juice

2 tablespoons organic mango orange juice

2 tablespoons lemon olive oil

1 tablespoon raw acacia honey

1/2 teaspoon lemon citrus peel, granulated

1/2 teaspoon kosher salt

1/8 teaspoon cracked black pepper

Fresh mint leaves for garnish

Instructions:

Combine sliced strawberries, blueberries, and peaches in a bowl. Toss lightly to mix. For dressing, combine lemon juice, mango orange juice, lemon olive oil, acacia honey, lemon citrus peel, kosher salt, and black pepper. Whisk together until blended. Pour over fruit salad. Garnish with fresh mint leaves.

First Watch in Estero, Florida

Dining Outside the Home: First Watch in Estero, Florida! You can always tell breakfast is going to be good when you know the workers get up with the chickens, which means the crack of dawn. The oven heats up for freshly-baked pastries, the cage-free eggs get whipped for super-light lemon ricotta pancakes, and the smell of hardwood smoked bacon stimulates the appetite as succulent fruits and garden vegetables are chopped, sliced, or diced for the menu of the day. But that’s not all. Smell that coffee. Once you place the order, an aromatic pot of steaming coffee is set before you to drain at your leisure. This is how to enjoy the morning cuppa joe. As you can imagine, word has gotten out, so sometimes there’s a wait. No worries, it takes that long to decide what to choose. Besides, this is Florida and the weather brings a healthy disposition.