Yellow Squash Bolognese

What’s Cooking in Gail’s Kitchen? Eat More: Yellow Squash Bolognese! I’m at it again. The Spiralizer has become my new best friend. This time the star attraction is yellow squash noodles in place of pasta. But first, prepare the Bolognese sauce. It not only takes a bit longer, but it will turn your kitchen into an aromatic sensation. The rich Italian Bolognese sauce is a time-honored tradition that can take up to four hours to duplicate. This version, however, requires less than an hour from start to finish. I knew you would appreciate that fact.

YELLOW SQUASH BOLOGNESE

Ingredients for Bolognese Sauce:

1/4 cup olive oil

1 Vidalia onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

1 carrot, diced

4 ounces mushrooms, sliced

1 pound ground Sweet Italian sausage

1 teaspoon fennel seed

1/8 teaspoon marjoram

1/8 teaspoon oregano

1 28-ounce can San Marzano tomatoes

1/4 cup parsley, chopped

8 basil leaves, chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup Parmesan cheese, grated

Instructions:

In an iron skillet over medium heat, combine olive oil, Vidalia onion, and minced garlic. Add celery, carrot, and mushrooms. Sauté 5 minutes. Increase heat and add ground Italian sausage, fennel, marjoram, and oregano. Cook until meat is no longer pink and appears crumbled, approximately 10 minutes. Lower heat and add tomatoes, parsley, basil, sea salt, and pepper. Cook until sauce thickens, stirring occasionally, approximately 30 minutes.

Ingredients for Noodles:

1-2 yellow squash

1-2 tablespoons olive oil

Instructions:

Spiralize the yellow squash into noodles. In a medium skillet, heat olive oil. Add yellow squash noodles; toss gently. Sauté no longer than two minutes. The noodles will turn soft, but not translucent. Serve with Bolognese sauce garnished with Parmesan cheese and fresh basil.

Tomato Feta Egg Au Gratin

What’s Cooking in Gail’s Kitchen? Eat More: Tomato Feta Egg Au Gratin! I’m all for trying new things, so when I saw this recipe featured at Williams-Sonoma, I knew it had to be good. The fact that I already had all the ingredients on hand was sheer bliss. I confess, I may have tweaked the original by adding a buttery crouton topping, but that’s just me. You may do without. As everything warms together in the oven, the aroma arising is staggering. How much longer? There’s something about serving individual casseroles that make a dish eloquent, wouldn’t you agree?

TOMATO FETA EGG AU GRATIN

Ingredients:

2 tablespoons olive oil

1 Vidalia onion, chopped

1 can (28 ounces) whole plum tomatoes and juice

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons whole-grain mustard

1 teaspoon red pepper flakes

1/3 cup light cream

Kosher salt and black pepper to taste

4-8 eggs

1/4 cup feta cheese, crumbled

2 tablespoons parsley, chopped

2 slices bread, torn into bite size pieces

2 tablespoons butter, melted

Instructions:

Preheat oven to 400°. In a sauté pan over medium heat, warm olive oil. Add onion and sauté until lightly browned, 6-8 minutes. Add tomatoes, basil, marjoram, and oregano; reduce heat to medium-low and simmer, stirring occasionally, until tomatoes start to break down, about 10 minutes. Stir in mustard, red pepper flakes, and light cream. Season with sea salt and pepper. Divide tomato mixture evenly among 4 small au gratin dishes. Carefully crack 1 or 2 eggs into each cocotte and use a spoon to gently swirl egg white into tomato mixture, without breaking yolk. Season yolks lightly with salt and pepper. Toss the bread crumbs in the melted butter until completely absorbed. Divide among the 4 casseroles. Bake until egg is cooked to your liking, 10-15 minutes. Sprinkle with feta cheese and parsley. Serve.

Leeks and Ham Gnocchi

What’s Cooking in Gail’s Kitchen? Eat More: Leeks and Ham Gnocchi! Leeks are nothing more than giant green onions. They add a mild onion-like taste to any dish and seem to be more flavorful when cooked. By combining them with gnocchi and ham, the leeks turn these little dumplings into a gourmet Mac ‘n Cheese alternative that is pleasing to the palate. The biggest challenge lies in preparing leeks for eating. After all, like an onion or shallot, they have a small bulb and a long stalk of green tightly-wrapped leaves. First I trimmed the tops and cut off the roots. Then I found that when filling the sink with water and submerging them, what little dirt that collected near the leaves fell to the bottom. Once rinsed, they were easy to slice and fun to separate the rings. Use what you need and freeze the rest for soups, casseroles, or other dishes later on. Isn’t it fun to try new things?

LEEKS AND HAM GNOCCHI

Ingredients:

1 leek, sliced into rings

1 cup chopped ham

1 16-ounce package gnocchi

8 ounces Havarti cheese, shredded

1 1/4 cups light cream

3 tablespoons flour

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes (optional)

1/8 teaspoon black pepper

2 slices Hawaiian bread, torn

2 tablespoons butter, melted

Fresh chives, for garnish

Instructions:

Preheat oven to. 350°. Grease lightly 3 individual casserole dishes. In a medium bowl, combine ham, gnocchi, and Havarti cheese. Divide evenly between casseroles. Whisk together light cream, flour, garlic powder, red pepper flakes, and black pepper until smooth and flour is dissolved. Pour over gnocchi, dividing equally. In a bowl, place bread and leeks. Pour melted butter over all to coat. Gently toss. Sprinkle over gnocchi casseroles. Bake 35 minutes until golden and bubbly. Let stand 5 minutes. Garnish with fresh chives. Serve warm.

Beef and Noodles

What’s Cooking in Gail’s Kitchen? Eat More: Beef and Noodles! I decided to take the day off from cooking so I tag-teamed with Le Creuset. All the ingredients went into the enameled cast iron French oven pretty much all day. This reliable way of slow-cooking gave me the opportunity to spend time ironing tea towels and perusing my towering stack of current magazines. As the day wound down, the mouth-watering aromas filled the air and before I knew it, dinner was ready. The roast had basted in its own juices to blend with the herbs, wine, and vegetables for delicious results. Now leftover recipes will be a breeze. Well done!

BEEF AND NOODLES

Ingredients:

3 pound sirloin tip roast, frozen

1 can beef consommé

1/2 cup ginger beer

1 tablespoon Hawaiian Rub*

8 ounces homestyle noodles

1/2 cup mushrooms, sliced

1/2 cup red wine

1/4 cup cornstarch

Parsley sprigs

Instructions:

Place frozen sirloin roast in a Dutch oven with a lid. Add the can of beef consommé and ginger beer. Sprinkle Hawaiian Rub over roast. Cover. Put in oven and set the temperature to 225°. After six hours, add noodles and mushrooms. Bake covered 45 minutes longer. Remove pan from oven and ladle the roast drippings into a saucepan. It should be about 2 cups of liquid. Bring to a boil. Mix the red wine and cornstarch, stirring until smooth. Slowly stir into the roast drippings, stirring occasionally to prevent lumps. As gravy thickens, reduce heat to simmer. If necessary add water if it becomes too thick. Remove beef to a platter and shred, as needed. Return shredded beef to the noodle/mushroom mixture. Cover with gravy. Transfer to serving portions. Garnish each dish with parsley sprig.

* Hawaiian Rub is available from the Salty Wahine Gourmet Hawaiian Sea Salts company. I get no recompense for mentioning this product in my recipe.

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.

Tortilla Crusted Tilapia

What’s Cooking in Gail’s Kitchen? The Next Step: Tortilla-Crusted Tilapia! I never thought of tilapia as an interesting choice of fish until I mixed things up with a Santa Fe style coating. The robust crunch of tortilla chips is a surprising prelude to the tender moist fish inside. It had me wishing I prepared seconds for the hubs and me. If you’re looking for a meatless meal, give it a whirl. Who knows, you may find yourself adding tilapia to the weekly menu.

TORTILLA CRUSTED TILAPIA

Ingredients:

1/2 cup Santa Fe style tortilla strips, crushed

1 tablespoon natural cornmeal

1 tablespoon panko bread crumbs

1/4 teaspoon lemon pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon kosher salt

1/4 teaspoon parsley flakes

1 egg, room temperature

Fresh cilantro, garnish

Instructions:

Preheat oven to 425°. Spray a baking sheet with nonstick oil. Set aside. Whisk egg in a shallow dish. Set aside. On a sheet of waxed paper, combine crushed tortilla strips, natural cornmeal, panko bread crumbs, lemon pepper, cayenne pepper, kosher salt, and parsley flakes. Mix well with a fork. Working one at a time, dip a tilapia fillet into the beaten egg. Flip over to coat both sides. Press fillet onto the crumb mixture; turn over and repeat. For an extra crispy crust repeat process. Carefully transfer crusted fish fillet to the baking sheet. Continue with second fillet. Bake 10 minutes or until crust is golden and crunchy. Serve with fresh cilantro.

Nature’s Tomato Naan

What’s Cooking in Gail’s Kitchen? The Next Step: Nature’s Tomato Naan. Who likes ooey gooey melted mozzarella cheese? I do, I do! Now add nature’s juicy ripened tomatoes for fresh garden flavor that will have you wiping your chin after the first bite. Be careful of those cheese pulls, though. Steam may be trapped between the naan crust and the pizza stone. Besides, there’s nothing worse than burning the roof of your mouth from lack of patience. Let your eyes create desire. After all, everyone wants eating to be an enjoyable experience.

NATURE’S TOMATO NAAN

Ingredients:

One prepared naan crust

1-2 tablespoons olive oil

1 tablespoon cornmeal

1/4 teaspoon garlic powder

3 Campari tomatoes, sliced

5 grape tomatoes, sliced

1/2 teaspoon sea salt

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

8 ounces fresh mozzarella, sliced

1/8 teaspoon red pepper flakes

1/4 cup parmesan cheese, shaved

Instructions:

Preheat oven to 400°. Spread olive oil on both sides of naan bread. Sprinkle cornmeal over bottom crust. Sprinkle garlic powder over top crust. Place cornmeal side down on a pizza stone. Bake for 5 minutes. Meanwhile, slice tomatoes on a cutting board. Sprinkle tomatoes with sea salt, oregano, basil, and marjoram. Remove naan from oven. Carefully layer mozzarella cheese over crust. Then arrange sliced tomatoes. Sprinkle with red pepper flakes. Bake 15 minutes longer or until cheese is melted and bubbly. Top with parmesan cheese before serving.

Egg Brekkie Pizza

What’s Cooking in Gail’s Kitchen? The Next Step: Egg Brekkie Pizza! Ever get the feeling you just aren’t in the mood to cook? I’ve been there. While you’re standing at the refrigerator, leaning on the door like it’s your best friend, don’t ignore last night’s leftover pizza. Butter up the iron skillet, toss in a couple slices of pizza, crack an egg on top, and put a lid on it. There’s gotta be an extra packet of red pepper flakes and parmesan cheese, not to mention, crushed oregano somewhere. Bingo! You’re done.

EGG BREKKIE PIZZA

Ingredients:

2 slices leftover pizza, any variety

1/8 teaspoon garlic powder

1 tablespoon butter

2 large eggs

Sprinkling of parmesan cheese, red pepper flakes, and oregano

Instructions:

Warm butter in an iron skillet over medium heat. Sprinkle garlic powder into butter. Place pizza slices in pan. Crack an egg onto each slice. Cover. Cook until bottom of pizza is crispy and eggs are barely set, about 5-7 minutes. Transfer to a plate. Sprinkle with parmesan cheese, red pepper flakes, and crushed oregano.