garlic

Jalapeño Crisps and Curls

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Jalapeño Crisps and Curls! I’m a pepper freak. I like habaneros, serrano, poblanos, jalapeños, chipotle, cayenne, banana peppers, and more. I’m not saying I want to burn the roof of my mouth, but I do appreciate the capsaicin-released adrenaline rush from time to time. I might even sneeze if I get a little too ambitious. The tangy flavor of chile peppers seem to be a natural substitute for using table salt, which I make an effort to limit in the daily diet. In case you’re wondering, if a hot pepper becomes too hot for you, reach for cheese instead of water. Cheese and dairy products actually neutralize the intensity and cool things down a bit. Then let the tug-of-war continue, because you know you want more.

JALAPEÑO CRISPS AND CURLS

Ingredients:

8 ounces sharp cheddar cheese, finely shredded

1/4 cup parmesan cheese, grated

1 smidgen garlic powder

1/4 teaspoon tajin seasoning

1/4 teaspoon red pepper flakes

1 jalapeño pepper, seeded and chopped

Instructions:

In a bowl, combine parmesan cheese, garlic powder, tajin seasoning, and red pepper flakes. Toss to mix; set aside. Trim a piece of parchment paper to fit a microwave-safe plate. Scoop 1-2 tablespoons of sharp cheddar cheese onto the parchment paper, forming a pile. Sprinkle parmesan cheese mixture on top. Arrange jalapeño pieces on each pile. Microwave for 1 minute on High power. If needed, microwave an additional 30 seconds longer until the cheese is crisp and golden. Remove plate from microwave and allow cheese crisp to cool to the touch. Carefully transfer cheese crisps to a wire rack. For curls, quickly wrap a cheese crisp around the handle of a wooden spoon until molded. Reuse parchment paper. Repeat process until all the cheese ingredients are used. Store at room temperature.

Xia Chinese Shrimp

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Xia Chinese Shrimp! Stir-fry is a popular way to cook a meal. Many chefs use a wok while others simply use a shallow skillet. Both work just fine, so follow your heart. By tossing and stirring chunks of food over high heat, meals are ready in minimal time. Who-hoo! It’s important to use a cooking oil that can handle high heat without smoking, so leave the olive oil on the shelf. Canola and vegetable oil are workhorses that not only have a high smoking point, but also have a neutral taste, which is why it was chosen here. Be sure to prepare ingredients in advance, including side dishes. Once the stir-fry is ready, it’s time to eat.

XIA CHINESE SHRIMP

Ingredients:

1/4 cup ketchup

2 tablespoons rice wine vinegar

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon agave nectar

2 tablespoons vegetable oil

1 tablespoon ginger, minced

3 scallions, roughly chopped

1 pound jumbo shrimp, shelled and deveined

Green onions, for garnish

Instructions:

Whisk together ketchup, rice wine vinegar, soy sauce, mirin, and agave nectar in a small bowl. Set aside. Warm vegetable oil in a shallow skillet over medium-high heat. Add minced ginger and chopped scallions. Cook until fragrant, stirring constantly for one minute. Add shrimp. Cook about 2 minutes, turning over and over. Shrimp will change to pink in color. Add prepared sauce. Cook for one minute until thick, stirring often. Remove from heat. Divide between dinner plates. Garnish with green onion snips. Serve immediately over cooked rice, if desired.

Thyme Tomato Toss

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Thyme Tomato Toss! Hop aboard the yellow tomato bus for a ride that will take you down a two-lane country road. These golden nuggets, about the size of a cherry, are often less acidic and milder than their popular red cousins. I find them a touch sweeter as well. Their colors can range from pale yellow to sunny gold to bright orange, which makes for a stunning combo in marinated tomatoes or tasty fresh salsa. Just so you know, the skins are pretty tender, if that’s ever been an issue for you. With all that being said, now sit back, and enjoy the ride.

THYME TOMATO TOSS

Ingredients:

8 ounces yellow and red cherry tomatoes, cut into halves

1/4 cup olive oil

1 1/2 tablespoons garlic wine vinegar

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/8 teaspoon marjoram

1/4 teaspoon sea salt

1/2 teaspoon basil

1 teaspoon sugar

1 teaspoon fresh thyme leaves

Thyme sprigs, for garnish

Instructions:

Place yellow and red cherry tomatoes is a bowl. Set aside. In a measure cup, whisk together olive oil, garlic wine vinegar, garlic powder, cayenne pepper, marjoram, sea salt, basil, and sugar. Sprinkle in thyme leaves. Drizzle over tomatoes. Gently toss to coat. Serve immediately. Garnish with thyme sprigs.

Poppyseed Dressing

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Poppyseed Dressing! Behold, the mystical, magical world of poppyseeds. It’s not just for sprinkling on bagels, breads, and lemon muffins. Poppyseeds are kind of like that wild free-spirited girlfriend your mother didn’t really want you hanging around with in high school. She had a dark side that sometimes ditched school to hang out at a local coffee shop to smoke cigarettes and hear stories about the waitress’s latest boyfriend who rode a motorcycle and smoked pot. I’m sure you’ve heard stories about avoiding drug tests that detect a positive result for opiates. Alas, poppyseeds are a source of morphine and codeine. But that doesn’t mean the blueish-black seeds will get you high. Just happy. Their deeply nutty toasted flavor also reveals an enjoyable crunch. Maybe that’s the attraction after all.

POPPYSEED DRESSING

Ingredients:

1/4 cup mayonnaise

1/4 cup sugar

1 teaspoon dried mustard

1 teaspoon sea salt

1/4 teaspoon cayenne pepper

1 teaspoon poppyseeds

1/4 cup garlic wine vinegar

1/4 cup olive oil

Instructions:

In a small bowl, whisk together mayonnaise and sugar. Add dried mustard, sea salt, cayenne pepper, and poppyseeds. Stir well. Add garlic wine vinegar; continue stirring. Slowly add olive oil, stirring until thoroughly mixed. Pour into a jar. Allow flavors to enhance at room temperature. Drizzle over prepared salad.

New Potatoes Smashed

What’s Cooking in Gail’s Kitchen? Elevated Edibles: New Potatoes Smashed! Is it a baked potato? A mashed potato? A fried potato? Or all three?! What it is, is freaking fantastic! Forget about dinner conversation. As soon as you place a platter of these tasty gems on the table, all bets are off. Don’t blame your partner or the kids, they don’t want to talk with their mouths full. These potatoes have a soft, earthy flavor surrounded by a crispy outer skin. Cheese and bacon make them downright irresistible. But don’t get carried away. Repeat after me: “This is meant to be a side dish.”

NEW POTATOES SMASHED

Ingredients:

1 pound new red potatoes, skin on

2 teaspoons, plus 1/8 teaspoon sea salt, divided

2 tablespoons olive oil, divided

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon cracked black pepper

1 cup cheddar cheese, finely shredded

2 slices applewood bacon, cooked and crumbled

2 green onions, chopped

Instructions:

Put the red potatoes in a pot. Add enough water to cover by one inch. Add 2 teaspoons sea salt. Bring to a boil over medium-high heat. Reduce to medium and cook until potatoes pierce easily with a knife, about 20 minutes. While potatoes cook, preheat oven to 425°. Drizzle one tablespoon olive oil over a rimmed baking sheet. Drain potatoes; allow to cool for 5 minutes. Arrange the cooked potatoes on the prepared baking sheet. Carefully use a fork to gently “smash” the potatoes. Drizzle the remaining olive oil over potatoes. Sprinkle with the remaining sea salt, garlic powder, onion powder, and cracked black pepper. Bake 30 minutes until potatoes are crispy. Remove from oven, add shredded cheddar cheese and bacon crumbles. Broil for one minute, or until cheese is melted and bubbly. Remove from oven. Garnish with chopped green onions. Serve warm.

Yellow Cheddar Potato Rounds

What’s Cooking in Gail’s Kitchen? Table Food: Yellow Cheddar Potato Rounds! Who likes potatoes? I do, I do. Buy a bag of potatoes and you’ll never go hungry, I always say. The versatile potato is a chef’s marvel. It can be baked, fried, mashed, hashed, creamed into soups, stirred into casseroles, and even eaten raw. Add a sharper-flavored cheese and you can reach a perfect combination that will make a strong soul swoon. This is why we cook at home, we remind ourselves. It’s simply rich and made fresh. Enjoy, my peeps.

YELLOW CHEDDAR POTATO ROUNDS

Ingredients:

1/2 pound russet potatoes, skin on, washed, and sliced 1/2” thick

2 tablespoons butter, melted

1/2 teaspoon garlic and herb seasoning

1 teaspoon sea salt

1/8 teaspoon rosemary leaves

1 cup cheddar cheese, shredded

2 slices cooked bacon, crumbled

3 chives, snipped

Rosemary sprigs, for garnish

Instructions:

Preheat oven to 400°. Line baking sheet with parchment paper. In a large bowl, toss sliced potatoes with melted butter. Coat well. Arrange buttered potatoes in a single layer on the baking sheet. Sprinkle with garlic and herb seasoning, sea salt, and rosemary leaves. Bake potatoes 20 minutes; flip and bake 10 minutes longer. Top potato rounds with shredded cheddar cheese and crumbled bacon. Bake 5 minutes until cheese is melted and bubbly. Garnish with fresh chives and rosemary sprigs.

Vegetable Enriched Pasta Meatballs

What’s Cooking in Gail’s Kitchen? Table Food: Vegetable Enriched Pasta Meatballs! For a clever way to increase vegetables into your diet, think pasta. The next trip you make to the grocery store could reveal the variety of homemade pasta noodles made with puréed tomatoes, carrots, spinach, and zucchini. Many are cholesterol-free and all-natural, if that sort of thing is important to you. Read the labels carefully. The last thing you want is food coloring instead of the real deal. Chop up fresh onions, green peppers, and garlic, as you normally would. By the time you add marinara sauce and meatballs, I guarantee you the family will be asking for seconds.

VEGETABLE ENRICHED PASTA MEATBALLS

Ingredients:

14 ounces vegetable mix homemade noodles

1 tablespoon sea salt

1 tablespoon olive oil

1/2 sweet onion, chopped

1/2 green pepper, chopped

1-2 cloves garlic, minced

24-ounce jar pasta sauce, prepared

26-ounce bag frozen Italian-style meatballs, thawed

Instructions:

Bring 3-4 quarts of salted water to a boil over medium-high heat. Add the bag of vegetable in homemade noodles. Cook for 12-15 minutes, or until tender. Rinse and drain. Set aside. In a large skillet, warm olive oil over medium heat. Add chopped onions, green peppers, and minced garlic. Sauté until tender and fragrant, about 5 minutes. Add prepared pasta sauce and Italian-style meatballs. Reduce heat and cover. Cook until heated thoroughly, 15-20 minutes. Add drained vegetable pasta. Toss to coat. Keep warm until ready to serve.

Unforgettable Wild Ramp Bacon Chowder

What’s Cooking in Gail’s Kitchen? Table Food: Unforgettable Wild Ramp Bacon Chowder! For American hunter-gatherers, as well as European foragers of gourmet plants, wild ramps are as coveted as the elusive morel mushrooms. Since the leafy garlic bulbs are popular with curiosity seekers, in addition to critters of the woods, the quest for a fragrant “bouquet” becomes a challenge between man and beast. Who will get there first to reap the wild-growing delicacy? Perhaps both have their secret stomping grounds. I invite you to stick around awhile to sample the wide variety of ways to enjoy wild ramps.

UNFORGETTABLE WILD RAMP BACON CHOWDER

Ingredients:

1 tablespoon bacon drippings

1/2 cup ramps roughly chopped, bulbs and greens

1 potato, skin on and diced

1 3/4 cups chicken broth

1 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning

1 1/4 cups coconut milk

1 cup sharp cheddar cheese, shredded

1/2 teaspoon red pepper flakes

Crumbled bacon, for garnish

Charred ramp greens, for garnish

Instructions:

In a Dutch oven, over medium heat, sauté ramps in bacon drippings until soft. Add diced potatoes, chicken broth, seasoned salt, and garlic and herb seasoning. Simmer for 20 minutes or until potatoes are cooked thoroughly. Reduce heat to low. Add coconut milk, cheddar cheese, and red pepper flakes. Stir well to combine. Cook over low heat, stirring occasionally, but do not boil. Gently heat for 30 minutes. Allow to rest for 10 minutes to thicken. Ladle into soup bowls; garnish with crumbled bacon and charred ramp greens.

Turkey Taquitos

What’s Cooking in Gail’s Kitchen? Table Food: Turkey Taquitos! Small rolled-up tortillas that are filled with seasoned meat, shredded cheese, and Mexican spices might be the best alternative to a taco or a burrito. In lieu of deep frying, crispy crunchy results can happen in the oven. The smaller size tortilla makes the turkey taquito easy to hold and handy for dipping into red or green salsa. Some foodies make a meal out of these little corn tacos, while others find them perfect as a party snack. Better make a batch for yourself before you decide.

TURKEY TAQUITOS

Ingredients:

1/2 cup salsa

3 cups turkey, precooked and shredded

1 1/2 cups cheddar cheese, shredded

1 tablespoon taco seasoning mix

1/2 teaspoon oregano, crushed

1/4 teaspoon cumin powder

1/8 teaspoon garlic powder

12 corn tortillas

1/3 cup vegetable oil

Tomatoes, jalapeños, cilantro, and ranch dressing, for garnish

Instructions:

Preheat oven to 425°. Pour salsa into a strainer. Allow juices to drip away. In a large bowl, combine shredded turkey, cheddar cheese, taco seasoning mix, crushed oregano, cumin powder, and garlic powder. Mix well. Warm vegetable oil in an iron skillet over medium heat. Dip each tortilla into the oil and place on a plate. This makes the shell pliable. Reduce heat to low. Place 2 tablespoons filling on each tortilla. Roll tightly. Place in the iron skillet to “seal” for a few seconds. Then transfer taquito to a baking sheet, with seam facing down. Repeat with remaining tortillas. Bake for 18-20 minutes or until crisp. Garnish with chopped tomatoes, sliced jalapeños, and fresh cilantro. Drizzle with ranch dressing. Serve warm.