garlic

Perfect Pot Roast

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Perfect Pot Roast! Today all chefs get the day off from cooking. Seriously. This one-pot meal will turn out perfectly, as long as you ignore it. Use a slow-cooker or a Dutch Baker in a low temperature oven. I actually begin with a frozen chuck roast and forget about it, that is until the savory aromas lightly waft throughout the house. The liquid turns into a pleasant au jus or can be thickened into gravy. Personally, I ladle the juice into a food storage container to use as a sauce for beef carnitas, but that’s another story. Leftovers promise delicious options.

PERFECT POT ROAST

Ingredients:

3-4 pound chuck roast, frozen

3/4 cup vinegar

3/4 cup orange juice

1/2 cup butter, melted

1/4 cup kosher salt (or less)

1 teaspoon garlic powder

1 tablespoon oregano

1 pound baby carrots

3-4 white potatoes, skin on, quartered

2-3 sprigs thyme

Instructions:

Preheat oven to 275°. Place frozen roast in Dutch Baker. Combine vinegar, orange juice, and melted butter. Pour over roast. Sprinkle roast with kosher salt, garlic powder, and oregano. Lay thyme sprigs across the top of the meat. Put the lid on the Dutch Baker and bake for 4 hours. Then add carrots and cut-up potatoes to the pot. Reduce oven temperature to 185°. Bake 4 hours longer. The roast is fall-apart tender and ready to serve.

Mealtime Crab Cocottes

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Mealtime Crab Cocottes! Seafood can be my obsession and I’m not afraid to be a glutton of it, especially if I’m visiting a locale that is a coastal destination. In my defense, how can anyone resist signs and billboards openly declaring “Best Seafood in Town!”? But eventually one returns home to a land-locked State where seafood is as scarce as hen’s teeth. So when the cravings continue, I head over to the local supermarket in search of a packaged substitute. Maybe it’s the succulent crabmeat or perhaps it’s the French butter, but I have to admit this recipe isn’t half bad.

MEALTIME CRAB COCOTTES

Ingredients:

1 cup mayonnaise

3/4 cup parmesan cheese, grated

1 1/4 teaspoon seafood seasoning

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

1/8 teaspoon black pepper

8 ounces jumbo lump crabmeat

8 ounces imitation crabmeat, flaked

1 tablespoon pimento, diced

1/2 cup Panko bread crumbs

1 teaspoon ground paprika

1-2 tablespoons French butter, melted

Instructions:

Preheat oven to 350°. Coat bottoms and edges of two ramekins with nonstick oil. Set aside. In a large bowl, combine mayonnaise, parmesan cheese, seafood seasoning, garlic powder, sea salt, and black pepper. Mix well. Gently fold in lump crabmeat, imitation flaked crabmeat, and diced pimento. Divide crabmeat mixture evenly between ramekins. Top with Panko breadcrumbs. Sprinkle paprika over all. Drizzle melted butter on top. Bake uncovered for 25 minutes, or until lightly browned and bubbly. Serve with artisan bread and side salad.

Jicama Avocado Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Jicama Avocado Salad! Allow me to introduce you to the legume family. Jicama is a cousin to beans, peas, and lentils. It provides protein, which is important to everyone, whether you’re a vegetarian or not. Choosing foods that are beneficial to a healthy diet can keep a weekly menu from turning hum-drum and boring. Jicama can be prepared in any number of ways. Eating it raw is just one of them. Its taste slightly resembles a crispy red apple. Only recently I slathered peanut butter all over a slice as a variation from a celery stick. Jicama is also low-carb, if that’s important to you. Not a raw-veggie-kind-of-person? Slice ‘em up and make a batch of french fries. It works.

JICAMA AVOCADO SALAD

Ingredients:

I large jicama

1 avocado, pitted and chopped

Zest of 2 limes

1 teaspoon Tajin seasoning

1/4 teaspoon smoky paprika

1/8 teaspoon garlic powder

Juice of 2 limes

Fresh cilantro

Instructions:

Using a chef’s knife, slowly peel the thick skin of the jicama. Cut a thin slice at the top and bottom so the vegetable can keep from rolling. Working from top to bottom, slide the knife under the skin to remove the tough, fibrous outer covering. Rinse jicama and slice into matchsticks. Transfer to a bowl. Halve the avocado and remove pit. Scoop the flesh away from the skin. Chop avocado into bite-sized pieces. Add to the jicama sticks. Sprinkle with lime zest, Tajin seasoning, smoky paprika, and garlic powder. Squeeze lime juice over all. Add chopped cilantro leaves. Gently toss and serve.

Grilled Avocado Bowls

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Grilled Avocado Bowls! Now you have a reason to eat more than mashed avocados in guacamole. Anyone can become a grill master with this perfect side dish. By grilling these sumptuous half moons, you not only get a portion all to yourself, the protein-packed morsels will give you energy enough to tackle whatever else is on your list. The touch of lime compliments the earthy hint of outdoor smoke. Top them off with farm fresh sweet corn niblets, chopped Roma tomatoes, and leafy cilantro snips. See what you’ve been missing.

GRILLED AVOCADO BOWLS

Ingredients:

2 avocados, halved and pitted

1 tablespoon lime juice

1 tablespoon olive oil

1/8 teaspoon garlic powder

1 tablespoon Italian salad dressing dry mix

1/2 cup sweet corn

1 tablespoon pimento, diced

1 slices Roma tomato, chopped

Fresh Cilantro

Lime wedges

Instructions:

Preheat an outdoor grill to medium heat. Drizzle each avocado half with lime juice. Use a pastry brush to coat the cut side of the avocados with olive oil. Avoid surplus in the well; it may cause a flare up. Sprinkle on garlic powder. Divide the Italian dry mix over all. Place the avocados on the hot grill, cut side directly on the grate. Cook for 3 minutes or until grill marks and slight charring is visible. Meanwhile, combine sweet corn, diced pimento, chopped tomato, and cilantro leaves in a bowl. Gently toss. Using a tongs, carefully transfer avocado bowls to a platter. Fill the centers with a scoop of the sweet corn mixture. Before serving, squeeze lime juice over all.

Elbow Macaroni Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Elbow Macaroni Salad! I owe freshness to the farmer’s market. And so should you. After all, they are a great resource for locally grown produce, herbs, eggs, and meats. Without a doubt, they are popping up everywhere. However, it’s okay to ask a few questions when you’re chatting with the growers. An important one might be if there are pesticides used. “Organic” does not always mean pesticide-free. Soil quality may be another concern. GMO seeds, animal treatment, and ideas for food preparation are also topics of discussion. Once I am familiar with a grower, I glean ideas for ways to store and cook the products. Some days I even walk away with recipes. The bottom line is, support your community. We’re all in this together.

ELBOW MACARONI SALAD

Ingredients:

2 cups elbow macaroni, cook according to package directions, then cool

2 tablespoons sweet onion, sliced

1/2 cup baby carrots, julienned

1/2 cup snow peas, sliced horizontally

4 radishes, thinly sliced

1/4 cup garlic vinegar

2 tablespoons lemon juice

1 tablespoon water

1 envelope Italian salad dressing dry mix

1/2 cup olive oil

Instructions:

In a large bowl, combine cooked macaroni and sweet onion slices. Add julienned carrots, sliced snow peas, and radish discs. Gently toss. In a measuring cup, combine garlic vinegar, lemon juice, water, Italian seasoning packet, and olive oil. Whisk together until completely blended. Drizzle dressing over the macaroni salad. Gently toss to coat ingredients. Refrigerate until ready to serve.

Culinary Cauliflower

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Culinary Cauliflower! Not everyone is a fan of cauliflower. I get that. It might be because of the way it’s prepared. Or smells. Or possibly because it looks bland and boring. Meh. Well, here’s my solution if you promise to give it one more chance. Smother it in cheese. Good cheese, like smoky Gouda. Then take buttery garlic croutons and sprinkle them over the top. Get the picture? Sooo, if the family turns up their noses at the idea of eating cauliflower, simply shrug your shoulders, kick off your shoes, and curl up on the sofa with the entire bowl yourself.

CULINARY CAULIFLOWER

Ingredients:

1 head cauliflower

1 cup water

1/2 cup smoky bacon Gouda cheese, sliced thin

1 tablespoon milk

2 tablespoons butter

1/3 cup garlic croutons, coarsely crushed

1/8 teaspoon red pepper flakes

Fresh parsley for garnish

Instructions:

Preheat oven to 350°. Warm water over medium heat in a saucepan with a steamer basket. Cut off stem of cauliflower, removing the leaves. Make an “x” in the core with a sharp knife. Once the water is boiling, reduce it to a simmer, place cauliflower in the steamer basket. Cover and steam for 15 minutes until tender. Drain. Cut cauliflower into florets. Transfer to an ovenproof bowl. Combine sliced Gouda cheese and milk in a microwave-safe dish. Microwave on Low (30%) in 30-second intervals. Stir until smooth as it melts. Pour over cauliflower. Sprinkle red pepper flakes on top. Bake 5-10 minutes until golden and bubbly. Warm butter in a pan over medium heat. Add crushed garlic croutons. Stir occasionally until brown. Sprinkle breadcrumbs over melted cheese. Garnish with chopped parsley.

Zestful Ahi Poke

What’s Cooking in Gail’s Kitchen? The Next Step: Zestful Ahi Poke! Have you noticed all the rage about eating raw tuna? Whether it’s an appetizer or poke bowl, ahi seems to be the star attraction. If you’ve never tried it, perhaps it takes some getting used to. After all, the texture is totally different from cooked fish. When saturated in a spicy sesame soy marinade, I found it absolutely irresistible. Then served with crunchy wonton crisps, taro chips (my fav), or corn tortilla chips it evolves from a curiosity to a craving. Just so you know, premium ahi tuna steaks are now available in the freezer aisle for those, like me, who are landlocked part of the year.

ZESTFUL AHI POKE

Ingredients:

2 ahi tuna steaks, premium grade

3 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 cup green onion, chopped

Wonton Crisps, Taro Chips, or Corn Tortilla Chips

Instructions:

Pat ahi tuna steaks dry with a paper towel. Cut into 1/2” cubes. Transfer to a bowl. Add soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, and chopped green onions. Gently toss to coat. Cover and refrigerate one hour. Serve as an appetizer with choice of chips.

Yogurt Tomato Bisque

What’s Cooking in Gail’s Kitchen? The Next Step: Yogurt Tomato Bisque! Before you turn up your nose at the sound of yogurt, hear me out. Here’s a couple of facts you may not have heard about yogurt. Number One, it’s healthy. Number Two, it makes the soup creamier, which is always a plus in my opinion. Number Three, Greek yogurt has twice as much protein as regular yogurt. And, Number Four, it has about half as many carbs, if that’s something that is important to you. All together, that makes it a Superfood. Yada-yada-yada. In the end, what it all comes down to is flavor. Tomatoes can be sweet, so the yogurt adds a little tang, which goes well with a dab of butter. Add herbs and cheese with a slice of garlic toast and you have the “pièce de résistance”. Nicely done.

YOGURT TOMATO BISQUE

Ingredients:

10-12 plum tomatoes, cut in half

1 sweet onion, chopped

2 tablespoons olive oil

1/8 teaspoon black pepper

1/4 teaspoon sea salt

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon garlic powder

2 cups vegetable broth

1 cup Greek yogurt

Dab of butter

Colby cheese, finely shredded

1/4 teaspoon marjoram

Instructions:

Preheat oven to 400°. Place plum tomatoes and chopped onions in a large bowl. Drizzle with olive oil to coat. Sprinkle with black pepper, sea salt, basil, oregano, and garlic powder. Spread onto a baking sheet that has been sprayed with nonstick oil. Roast 30 minutes until browned. Remove from oven. Cool slightly. Transfer roasted vegetables to a food processor to purée. In a stock pot, combine vegetable broth and puréed tomatoes. Stir well. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat. Gently fold in Greek yogurt. Divide into soup bowls. Garnish with a dab of butter and finely shredded Colby cheese. Sprinkle with marjoram. Serve with garlic toast.

X-Citing Everyday Salad

What’s Cooking in Gail’s Kitchen? The Next Step: X-citing Everyday Salad! Whoever said salads are ho-hum hasn’t raided the refrigerator for a weeknight dinner, especially on a rainy day. Just use your imagination. After all, you only buy produce that you really like, right? I’m a fan of herbed olive oil and tomatoes, so by turning that into a dressing it satisfies my quest for the perfect Italian vinaigrette. Look again at the photo. See the leafy greens? Start there and build the layers. By the time you finish adding what you like (substituting stuff like green olives for black), you have a meal-in-a-bowl that rivals your neighborhood eatery. Enough talking, now let’s get moving.

X-CITING EVERYDAY SALAD

Ingredients:

1/4 cup olive oil

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1 teaspoon balsamic vinegar

1 tablespoon Italian cheese, finely shredded

1/2 cup cherry tomatoes, halved

2 cups mixed greens, gently torn

1/2 cup broccoli florets

10-12 pepperoni slices

1/3 cup green olives, sliced

Cracked black pepper

Instructions:

In a small bowl, combine olive oil, oregano, basil, marjoram, garlic powder, and sea salt. Stir well. Add balsamic vinegar and Italian cheese. Fold in cherry tomatoes to coat. In a large bowl, layer mixed greens, broccoli florets, pepperoni slices, and green olives. Drizzle with tomato herbed vinaigrette. Gently toss before serving. Garnish with cracked black pepper.