garlic

Jollof Spaghetti

What’s Cooking in Gail’s Kitchen? Clean Eating: Jollof Spaghetti! Just when you thought you’ve heard of everything, along comes another version of spaghetti night that just made your life a little easier. Gone is the method of boiling water to cook the pasta, worrying about how to keep the starch from building up, or the fact that oil makes the sauce slide right off. Sound familiar? Been there, done that. With this technique, the spaghetti cooks slowly in the marinara sauce. No advanced parboiling required. The results are moist, definitely al dente, and paired with the meatballs…out of this world. I see this in your future.

JOLLOF SPAGHETTI

Ingredients:

28-ounce can Roma tomatoes in basil sauce, cut-up

1/4 teaspoon oregano

1/4 teaspoon garlic powder

1/4 teaspoon basil

1/4 teaspoon marjoram

1 teaspoon olive oil

1 teaspoon agave nectar

1 teaspoon kosher salt

1/8 teaspoon red pepper flakes

1/2 cup sweet onion, chopped

1/2 cup green pepper, chopped

8 ounces spaghetti

1 pound frozen large Italian-style meatballs, precooked and thawed

Parmesan cheese, for garnish

Instructions:

In a large bowl, combine Roma tomatoes in sauce, oregano, garlic powder, basil, marjoram, olive oil, agave nectar, kosher salt, and red pepper flakes. Mix well. In a microwave-safe dish, combine sweet onion and green peppers. Microwave on High for 2 minutes. Add to marinara sauce. Transfer mixture to a Dutch oven. Bring to a boil over medium-high heat. Add spaghetti; stir. Reduce heat to simmer for 15 minutes or until spaghetti is cooked. Stir occasionally to separate pasta. In a microwave-safe dish, add the Italian-style meatballs. Cook on High setting, according to package directions. When cooked, add to the spaghetti mixture. Gently stir. Simmer 5 minutes longer to combine flavors, or keep warm until ready-to-serve. Spoon into bowls and garnish with parmesan cheese.

DIY Barbecue Sauce

What’s Cooking in Gail’s Kitchen? Clean Eating: DIY Barbecue Sauce! Have you ever began preparations for a recipe and realized you were short one ingredient? It happens to me all the time. Since I live in the country, it’s easier for me to peruse my pantry for a do-it-yourself recipe than to run into town. Perhaps you feel the same way. For example, instead of tomato sauce and tomato paste, I substituted a jar of cocktail sauce. When I checked the ingredient list, the cocktail sauce contained both items plus a touch of horseradish. I love the zing that horseradish provides. Once you realize cooking is all about the flavors you like, the rest is a breeze.

DIY BARBECUE SAUCE

Ingredients:

12-ounces cocktail sauce

1/2 cup apple cider vinegar

1/3 cup raw honey

1 tablespoon Dijon mustard

1/4 cup molasses

2 tablespoons agave nectar

3 tablespoons Worcestershire sauce

2 teaspoons liquid smoke

1 teaspoon paprika

1 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon onion powder

1/2 teaspoon smoky sea salt

1/8 teaspoon cayenne pepper

Instructions:

In a saucepan over medium-high heat, combine cocktail sauce, apple cider vinegar, raw honey, Dijon mustard, molasses, agave nectar, Worcestershire sauce, liquid smoke, paprika, garlic powder, black pepper, onion powder, smoky sea salt, and cayenne pepper. Bring to a simmer. Reduce heat to medium-low and cook, uncovered, for 20 minutes. Stir occasionally. Sauce will slightly thicken. Transfer to a sealed container. Refrigerate up to one week.

Black Beans ‘n Rice Soup

What’s Cooking in Gail’s Kitchen? Clean Eating: Black Beans ‘n Rice Soup! At first glance, this appears to be a meatless meal. It can be with one minor change. Just don’t add meat. And yet, if you appreciate a dish you can sink your teeth into, I invite you to read on. This flavorsome recipe gets down to earth as a stick-to-the-ribs dinner. We all know brown rice is a good source of fiber as well as an excellent source of vitamins and minerals. Black beans support good heart health and could help lower cholesterol. Pork provides protein. Last time I checked, 1+1+1=3. That’s my story and I’m sticking to it.

BLACK BEANS ‘N RICE SOUP

Ingredients:

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

1/2 teaspoon red chili garlic sauce

1 teaspoon cumin

1/2 teaspoon oregano

10.5-ounce can beef consommé

1/2 cup instant brown rice

15-ounce can black beans, drained and rinsed

1 cup seasoned pork, precooked and shredded

1/2 cup water, if needed

2 tablespoons red pepper, diced

Cilantro, for garnish

Instructions:

Warm olive oil in a deep skillet over medium-high heat. Add chopped onions and minced garlic. Cook, stirring occasionally for 5 minutes until onions are soft and clear. Add red chili garlic sauce, cumin, and oregano. Cook 2 minutes longer. Add beef consommé and brown rice. Bring to a boil, then reduce heat and cover. Simmer for 10 minutes. Add black beans and seasoned pork. Stir to combine. Add water, if needed to ensure everything is covered. Replace lid and simmer for 10 minutes longer. Ladle into bowls. Garnish with diced red peppers and cilantro. Serve immediately.

Zippy Olive Pesto

What’s Cooking in Gail’s Kitchen? Talking Points: Zippy Olive Pesto! Your last visit to the doctor may have been one where you received a good report, yet were advised to lean more toward a Mediterranean diet. What does that mean exactly, you wonder. In layman’s terms it simply suggests making a couple of substitutions in food choices to maintain a healthy weight, prevent heart disease, live longer, and travel often. “The healthy fats in olives are extracted to produce olive oil, one of the key components of the incredibly healthy Mediterranean diet”, according to Healthline, a provider of health information.* For many this may not be the advice you wish to hear, but for an olive-lover, like me, it is the Best.News.Ever.

ZIPPY OLIVE PESTO

Ingredients:

1/4 cup pine nuts

1 bunch parsley, leaves only

1 clove garlic, minced

1/2 teaspoon red pepper flakes

1/4 cup parmesan cheese, finely grated

5 tablespoons olive oil

1/4 cup organic green olives, chopped

3 tablespoons water (optional)

1/8 teaspoon kosher salt

Instructions:

In a skillet over medium-high heat, toast pine nuts turning occasionally until slightly golden, about 3 minutes. Set aside to cool. In a food processor, combine parsley leaves, minced garlic, and red pepper flakes. Pulse until almost smooth. Add toasted pine nuts and parmesan cheese. Pulse slightly. With the machine running on low, drizzle in the olive oil until combined. Transfer pesto to a bowl. Fold in the chopped green olives. Add water, if needed. Season with kosher salt. Serve over toasted bread.

*I receive no recompense for mentioning this website.

X-tra Cheese, Please Appetizer

What’s Cooking in Gail’s Kitchen? Talking Points: X-Tra Cheese, Please Appetizer! Ever since I visited a popular Las Vegas restaurant, I’ve been looking for a cheese appetizer like this one. It’s not the traditional gooey soupy cheese dip you swipe tortilla chips through before gobbling down. The waiter set the iron skillet in front of us and said, “This is a cheese you need to use a knife and fork with. It’s not going to jump onto the chip.” Come to find out it was flambéed over an open fire in the kitchen. Wow! And they used tequila to ignite it. I wish I could tell you that’s what I did here, but sorry, “no comprendo”. Instead I baked it at a high temperature and dredged it through a spicy honey. Show compassion. I tried.

X-TRA CHEESE, PLEASE APPETIZER

Ingredients:

2 tablespoons butter, unsalted

1 yellow onion, diced

1 teaspoon kosher salt

1 1/2 cups Monterey Jack cheese, shredded

1 cup cheddar cheese, shredded

1 cup mozzarella cheese, shredded

1/4 cup raw Tupelo honey

1 teaspoon sriracha

1 teaspoon garlic habanero sauce

2 tablespoons ranch dressing

Chives, for garnish

Instructions:

Preheat oven to 475°. Using a 10” iron skillet, warm butter over medium heat. Add diced onion and kosher salt. Sauté for 5-8 minutes, or until onions are soft and golden brown. Add Monterey Jack cheese, shredded cheddar cheese, and shredded mozzarella cheese. Mix thoroughly with onions. To make the spicy honey, in a microwave-safe dish combine raw Tupelo honey, sriracha, and garlic habanero sauce. Stir well. Microwave on High for 30 seconds. Stir again. Set aside. Transfer cheese-filled iron skillet to the oven. Bake 10 minutes until cheese is bubbly. Turn oven setting to High on Broil. Allow dark spots to appear on the surface, about 1-2 minutes. Watch carefully as this happens very quickly. Remove skillet from oven. Drizzle with spicy honey and ranch dressing. Garnish with chopped chives. Serve with tortilla chips.

Vegetarian Bread ‘n Butter Pudding

What’s Cooking in Gail’s Kitchen? Talking Points: Vegetarian Bread ‘n Butter Pudding! If I’ve said it once, I’ve said it a hundred times. One of the privileges of being part of the blogosphere is benefiting from the vast friendships beyond my little corner of the world. Not only is it a creative outlet for expressing my love of food, it also challenges me to stretch my palate and try new things. Today’s recipe comes from Corrie, a Brit, who thrives on a vegetarian diet. She has a fabulous blog entitled http://corriesrabbitfood.com where food looks so amazing it makes you forget about being a meat-lover. To clear up any confusion, “bread pudding” is more commonly known as a dessert. But “bread and butter pudding” is made by buttering the bread before adding any liquid. Now you see the difference, which is why this makes a fabulous breakfast dish. Are you ready to eat more? Then let’s get started.

VEGETARIAN BREAD ‘N BUTTER PUDDING

Ingredients:

1/2 loaf baguette bread, sliced

4 tablespoons butter, softened

1/2 cup red onion, sliced

3 gloves garlic, sliced

1/3 cup parmesan cheese, shredded

1/3 cup gruyère cheese, shredded

2 tablespoons cheddar cheese, shredded

3 eggs

1 cup skim milk

1/2 teaspoon seasoned salt

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons cheddar cheese, shredded

Thyme sprigs, for garnish

Instructions:

Preheat oven to 400°. Butter a 5”x7” baking dish with softened butter. Set aside. Lightly butter both sides of a baguette slice, then place in the baking dish. Repeat until all pieces of baguette are buttered. When placing them in the baking dish, arrange in a zigzag pattern. This leaves room for the spaces to be filled in with ingredients. Next evenly divide the red onion slices and garlic pieces between the bread. Generously sprinkle the entire loaf with shredded parmesan, gruyère, and 2 tablespoons of cheddar cheese, with attention given to lightly packing the cheese in areas where spaces exist. In a bowl, whisk together eggs, skim milk, seasoned salt, basil, marjoram, and oregano. Slowly pour over the pudding, soaking each slice of bread. Top with remaining 2 tablespoons of shredded cheddar cheese. Bake in the oven for 25-30, or until set Remove from oven. Garnish with fresh thyme sprigs. Serve warm.

Thai Curry Compound Butter

What’s Cooking in Gail’s Kitchen? Talking Points: Thai Curry Compound Butter! Flavor your favorite meats or slather it on crusty breads and crackers. Thai spices Rock! Maybe you can’t exactly put your finger on it. Thai seasoning is that unique. It appeals to the senses. Not only are the spices aromatic, but their diverse array of sweet, sour, bitter, and salty sashay around the room in a rhythmic dance to a different drum. Is it any wonder we are magically drawn to the earthy quality in Thai food? The colors and texture can be mesmerizing without overpowering the intensity of a dish. Now perhaps you may feel as though I am simply trying to butter you up, but tasting is believing.

THAI CURRY COMPOUND BUTTER

Ingredients:

1/2 cup unsalted butter, softened

1/4 teaspoon Himalayan pink salt, finely ground

1/4 teaspoon cracked black pepper

2 tablespoons Thai curry paste

1/8 teaspoon ground ginger

1/8 teaspoon sriracha

Cilantro, for garnish

Instructions:

In a mixing bowl, combine unsalted butter, Himalayan pink salt, cracked black pepper, Thai curry paste, ground ginger, and sriracha. Stir until smooth. Place a sheet of waxed paper on the counter. Spoon compound butter onto waxed paper. Roll layer of waxed paper over butter to form a log. Roll tight; twist ends. Refrigerate for one hour or until firm. Serve on crackers with cilantro over vegetables, in soups, meats, and noodle dishes.

“X” Marks the Spot Toast

What’s Cooking in Gail’s Kitchen? Food With Soul: “X” Marks the Spot Toast! Wake up your mornings with crunchy toast points slathered in guacamole. That’s what I do when I have a ripe avocado begging to be used. By adding the tomatoes, lime juice, and seasoning, it jumpstarts my day with zest and creaminess that makes me smile. If you’re a brave warrior, sprinkle on some red pepper flakes and slay the day!

“X” MARKS THE SPOT TOAST

Ingredients:

1 large ripe avocado, halved, pitted, and peeled

1 tomato, diced

1/2 teaspoon lime juice

1 teaspoon sea salt

1/8 teaspoon garlic powder

4 slices wheat bread, toasted and cut into four points

Instructions:

In a shallow bowl, mash ripe avocado with a fork. Leave small chunks for flavor. Fold in diced tomatoes and lime juice. Season with sea salt and garlic powder. Gently mix. Divide the mashed avocado among the toast points. Arrange toast into an “X” on each plate. Serve immediately.

World-Class Steak Salad

What’s Cooking in Gail’s Kitchen? Food With Soul: World Class Steak Salad! There’s nothing more satisfying than a bowl of fresh salad greens, crumbled cheese, and garden veggies…unless you add a juicy grilled steak. Suddenly, the meal becomes restaurant-worthy. It’s filling, protein-rich, and pretty! It seems like a lot is going on there, but once you plan it out, the assembly takes mere minutes. To save money, you can use flank steak instead of sirloin or ribeye, as long as you tenderize it in a marinade. Giving you options makes everything taste better. Wouldn’t you agree?

WORLD CLASS STEAK SALAD

Ingredients for Steak:

1 pound flank steak

2 tablespoons olive oil

1 tablespoon garlic wine vinegar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

Ingredients for Salad:

2 cups iceberg lettuce

2 cups romaine lettuce

1 cup Campari tomatoes, quartered

1/4 cup red onion, thinly sliced

1 ripe avocado, sliced

1/4 teaspoon lime juice

3 strips precooked bacon, crumbled

1/4 cup bleu cheese, crumbled

1 green onion, sliced

Everything But Bagel seasoning

Instructions:

In a shallow dish, combine olive oil, garlic wine vinegar, kosher salt, and black pepper. Coat both sides of flank steak. Cover dish with plastic wrap and marinate steak for one hour. Meanwhile, prepare the salad. In a serving bowl, layer the iceberg and romaine lettuce leaves first. Leave a small area for the grilled steak. Arrange Campari tomatoes, red onion slices, and avocados around the edge of the bowl. Sprinkle lime juice over avocado slices to prevent browning. Top salad with crispy bacon pieces, bleu cheese crumbles, and sliced green onions. Sprinkle Everything But Bagel seasoning over all. Refrigerate salad until ready to serve. To grill the steak, preheat grill to 450°. Remove the steak from the marinade and place directly on grill grates. Close lid; cook for 3 minutes. Discard marinade. Turn steak and grill 3 minutes longer with lid closed. Transfer steak to a cutting board. Allow to “rest” for 5 minutes. Slice meat and place onto the prepared salad. Serve with bleu cheese dressing.