herbs

Creole Shrimp

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Creole Shrimp! The guy who invented the crockpot is a genius, in my opinion. Think about it. You throw everything into a slow cooker, give it a stir, plop on the lid, and come back later to mouthwatering aromas that can make your stomach growl. Some are what I refer to as “One Dish Wonders”. Others are transformed into lip-smacking sensations when combined with simple sides. Read on to see what I mean.

CREOLE SHRIMP

Ingredients:

2 tablespoons olive oil

1/2 cup green peppers, diced

1/2 cup sweet onions, chopped

1/2 cup celery, chopped

1 teaspoon chili powder

28-ounce can Roma tomatoes with bay leaf

1 tablespoon sriracha sauce

1 tablespoon Worcestershire sauce

1 teaspoon vinegar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 pound precooked shrimp, peeled, deveined, and tails removed

1 tablespoon butter

1/2 teaspoon seasoned salt

1/2 teaspoon dill weed

1/8 teaspoon red pepper flakes

Green onions for garnish

Instructions:

In a large skillet, warm olive oil over medium heat. Sauté green peppers, sweet onions, and chopped celery. Cook 5 minutes until softened. Add chili powder. Sauté until caramelized, 2-3 minutes longer. Remove from heat. Transfer to crockpot, set on High setting. Cut up Roma tomatoes. Transfer tomatoes and sauce to crockpot. Add sriracha sauce, Worcestershire sauce, vinegar, sea salt, and black pepper. Stir. Replace lid and cook for three hours. After that time, warm butter in a large skillet over medium-low heat. Sauté shrimp, sprinkled with seasoned salt, dill weed, and red pepper flakes. Turn once. Remove from heat. Transfer sautéed shrimp to slow-cooked tomato sauce. Cook five minutes longer. Serve over steamed rice. Garnish with green onion snips.

Upside Down Tomato Tart

What’s Cooking in Gail’s Kitchen? Equal Measures: Upside Down Tomato Tart! If I were a fairy princess, in the Land of Make Believe, I would wrap myself in puff pastry and nibble my way out. Just so you know…puff pastry is paper-thin layers of buttery dough. It’s like a chef’s all-time secret never-fail pastry dough that practically makes everything look and taste gourmet. When baked, the layers of butter release steam that turns the dough light and flaky. Thank goodness it is sold prepackaged in the freezer section of most grocery stores. All you need to do is let it thaw for about 45 minutes and it’s ready to be transformed into your latest craving. I’ve heard it makes an incredible pizza dough, so I see that on my list of recipes soon. In the meantime, take advantage of tomato season. This recipe can slay dragons.

UPSIDE DOWN TOMATO TART

Ingredients:

2 tablespoons olive oil

1 cup cherry tomatoes, cut in half

1 cup yellow sun gold tomatoes, cut in half

4 small green tomatoes, quartered

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1/8 teaspoon basil

6 ounces provolone cheese, shredded

1 sheet puff pastry, room temperature

1 teaspoon Everything But Bagel seasoning

Basil leaves, for garnish

Instructions:

Preheat oven to 400°. In a large skillet, warm olive oil over medium heat. Reduce to simmer. Add cherry tomatoes, yellow tomatoes, green tomatoes, oregano, marjoram, garlic powder, and basil. Coat well. Cover and cook until tomatoes are slightly softened, about 10 minutes. Set aside. Spray an iron skillet with nonstick oil. Transfer tomato mixture to skillet. Layer with shredded provolone cheese. Place puff pastry on top. Trim extra dough with kitchen knife. Bake 25-30 minutes or until dough is golden brown. Let cool 5-7 minutes. Invert tart onto a plate or pizza stone.* Sprinkle with Everything But Bagel seasoning. Garnish with basil leaves. Serve warm.

*Once inverted onto a pizza stone, I wanted the dough a little charred. I set the oven to Broil, placed it back inside, and let the edges of the tart darken further. Watch carefully!

Sweet Potato Stacks

What’s Cooking in Gail’s Kitchen? Equal Measures: Sweet Potato Stacks! Bring gourmet taste, with a quirk of presentation, to the dinner table tonight. It’s not rocket science. In fact, you may find yourself giggling at how ridiculously simple this is to make. When I pierced each stack with a rosemary sprig, my husband nearly fell out of his chair in amusement. (It’s not at all necessary. The sweet potato stacks stand upright on their own.) Roasted in a muffin tin, and drizzled with pure maple syrup are two trade secrets you can share with others. Or keep to yourself. Either way, it’s a tower of Yum.

SWEET POTATO STACKS

Ingredients:

3 sweet potatoes, peeled and sliced

4 tablespoons olive oil

1 tablespoon rosemary leaves

1/4 teaspoon garlic powder

1/2 cup pure maple syrup

1 cup parmesan cheese, grated

Fresh rosemary leaves, chopped

Instructions:

Preheat oven to 400°. Spray a 12-cup muffin tin with nonstick oil. In a bowl, mix together olive oil, rosemary leaves, and garlic powder. Coat slices of sweet potatoes. Place a slice of sweet potato in each muffin cup. Top with parmesan cheese between layers of potato slices. Continue until the muffin cup is filled. Going above the top is okay since the cooked sweet potatoes will shrink a little. Repeat with remaining sweet potato slices. Drizzle maple syrup over each stack. Sprinkle extra parmesan cheese over all. Bake stacks 35-40 minutes until tender. Transfer to a serving plate. Spoon reserve maple syrup mixture over top. Garnish with fresh rosemary.

Jicama Tortillas

What’s Cooking in Gail’s Kitchen? Equal Measures: Jicama Tortillas! Jicama is another word for Mexican turnip or potato. Interesting, isn’t it? The flavor is sweet and starchy when eaten raw with a sprinkling of sea salt. Being Paleo-friendly, the jicama is popular as a low-carb, low-sugar nutritious snack. It may be available in your local supermarket’s produce department as a precut veggie that resembles French fries. In that case, simply squeeze a lime wedge over it before sprinkling with sea salt and chili powder. I understand it’s also available in “tortilla” packets. I wanted to make my own tortillas, so the large bulb was an easy choice. Peel, slice, and steam. There you have it; a miniature tortilla similar to a street taco in size. Add precooked shredded turkey, cheddar cheese, and a prepackaged salad kit. It’s a meal-in-a-snap, perfect for weeknights.

JICAMA TORTILLAS

Ingredients:

1 large jicama, peeled and sliced into thin discs

12-ounce bag Southwest Chopped Salad Kit, creamy cilantro dressing included

2 cups precooked shredded turkey, chicken, pork, or beef

1/4 cup orange juice

2 tablespoons vinegar

1 tablespoon butter

1 teaspoon sea salt

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1 cup cheddar cheese, shredded

1 lime, cut into wedges

Fresh cilantro for garnish

Instructions:

To make jicama tortillas, place sliced discs in a microwave-safe dish with two tablespoons water. Cover and microwave on High for 3 minutes. This turns them from brittle to flexible. Drain hot water; dab tortillas on paper towels, then return them to covered dish to cool. Set aside. Empty chopped salad mix into a bowl. Pour prepared cilantro salad dressing over all. Mix well. Set aside. For the meat mixture, combine orange juice, vinegar, butter, sea salt, oregano, garlic powder, and cumin powder in a large skillet. Bring to a boil. Reduce heat to simmer and add shredded meat. Stir together. Cook until moisture is absorbed, about 10 minutes. For a crispy finish, add 1-2 tablespoons vegetable oil. Increase heat to medium-high setting. Let meat fry until browned and crispy on bottom. Remove from heat. Stir with a fork. Serve jicama tortillas with chopped salad, shredded meat, and cheddar cheese. Garnish with lime wedges and fresh cilantro.

Fried Goat Cheese Rounds

What’s Cooking in Gail’s Kitchen? Equal Measures: Fried Goat Cheese Rounds! Now you’re speaking my language. Something fried, something cheesy. And throw in a salad for good measure. Goat cheese, to begin with, is similar to feta but with a nuttier tang to it. Does that make sense? When it’s coated with a dusting of Panko breadcrumbs and Italian seasoning, then quick-fried in an olive oil-butter blend, the results are amazing. The outside is crunchy while the inside melts in your mouth. I prefer an oil and vinegar dressing, but certainly you can opt out for your favorite bottled dressing if you’re short on time. Either way, the cheese is the main attraction on a plate of mixed salad greens. You know you wanna try it. Permission granted.

FRIED GOAT CHEESE ROUNDS

Ingredients:

4-ounce log goat cheese, refrigerated

1 egg white, beaten

1/2 tablespoon water

1/2 cup Panko breadcrumbs

1/2 teaspoon Italian seasoning

Mixed Salad Greens

Cherry Tomatoes, cut in half

1/2 tablespoon olive oil, for frying

1 tablespoon butter, for frying

Ingredients for Dressing:

1 tablespoon apple cider vinegar

1 tablespoon garlic wine vinegar

1/8 teaspoon sugar

1/4 teaspoon kosher salt

1/8 teaspoon black pepper

1 egg yolk

1/2 cup olive oil

Instructions:

Cut the cold goat cheese into 1/2” thick slices. Whisk the egg white (save yolk) and water together in a small dish. On a sheet of waxed paper, combine Panko breadcrumbs and Italian seasoning. Dip each slice of cheese in the beaten egg white, then coat both sides with breadcrumbs. Place cheese rounds on a wax paper-lined platter. Refrigerate 15 minutes. To make the dressing, use a small food processor. Combine apple cider vinegar, garlic wine vinegar, sugar, kosher salt, black pepper, and egg yolk. Blend for one minute. With the motor running, slowly pour the olive oil through the top of the lid. As it seeps through the holes, the vinaigrette will thicken. Toss the salad greens and tomato halves with enough dressing to moisten. Divide among salad plates. Warm 1/2 tablespoon olive oil plus one tablespoon butter over medium high heat. Do not scorch. Quickly fry the goat cheese rounds until golden brown on both sides. Do not melt the cheese inside. Top each salad with 2-3 fried goat cheese rounds. Serve immediately.

Equal Measures

A sprinkle of this and a dash of that is what makes cooking at home an adventure. Turn a basic recipe into a legendary dish by giving it a healthy twist of flavor or spice. Did you know a squeeze of lemon is a great substitute for salt? It’s also a good thickening agent for fruit butters, jams, and sauces. Lemon juice is my “go-to” marinade from time to time when slow-cooking meats. It also enhances olive oil for a light salad dressing drizzled over fresh vegetables. I think you get the idea. Time flies on this journey of the palate. Thanks very much to all of my followers on http://snapshotsincursive.com for the uplifting support, award nominations, and moving words of encouragement. Follow me on Facebook and Pinterest at Gail Dorna, on Instagram @gail_dorna and Twitter @ Snapshotsincursive. What’s cooking in Gail’s Kitchen? It’s as simple as A-B-C. One of my passions is being at home in my own country kitchen. No matter how much we travel, I relish the thought of returning there to create something delicious. I adore time-honored traditions using tried-and-true recipes. Yet, I often never think twice about tweaking old favorites or modifying others to suit the inner craving of the moment. Most of the recipes serve 2-4 people, but can be altered in any direction. The leftovers are golden morsels to be eaten again later or shared with others. And I love to share. To me, seeing a smile in gratitude is thanks enough. The recipes you will find here in the next several weeks can be prepared very easily. Feel free to contact me with questions. Now take a deep breath, inhale the aromas, and join me on a tasteful journey entitled, “EATING MY WAY THROUGH THE ALPHABET: EQUAL MEASURES!”

Aubergine Mini Pizzas

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Aubergine Mini Pizzas! Lately I’ve been exploring different ways of making gluten-free pizza. So, naturally, when I discovered using an eggplant slice to replace the dough, I had to jump on the low-carb bandwagon to celebrate the merits of healthy choices. Talk about satisfying! Don’t believe me? Check my fellow foodie at http://chefkresorecipes.wordpress.com/2018/02/21 who gave me the idea. Yes, you still get marinara sauce. And of course, cheese toppings are a must-have. The secret to the incredible taste is Italian herbs, in my opinion. But be forewarned, you absolutely cannot skip the first step of “weeping” the bitter juices from the eggplant slices before assembling. Just be sure to allow at least half an hour for that process. Then you’re good-to-go.

AUBERGINE MINI PIZZAS

Ingredients:

1 eggplant

1 teaspoon kosher salt

2 tablespoons olive oil

1 tablespoon corn meal

1/2 teaspoon oregano

1/2 teaspoon marjoram

1/2 teaspoon basil

1/4 teaspoon garlic powder

1 1/2 cups marinara sauce, chunky

1 cup mozzarella cheese, shredded

1/2 cup parmesan cheese, grated

Fresh basil leaves, chopped

Instructions:

Cut off ends of the eggplant; discard. Slice remaining into 3/4” equal sections. Sprinkle kosher salt on both sides of each slice and transfer eggplant onto paper towels to “weep” for 30 minutes. Set aside to allow the towels to absorb the liquid. Then rinse well. Pat dry. Preheat oven to 375°. Line a baking sheet with parchment paper. Brush one side of each eggplant slice with olive oil. Dust with cornmeal. Place each slice face down on the parchment paper. Then brush the tops with remaining olive oil. Sprinkle on oregano, marjoram, basil, and garlic powder. Bake 20-25 minutes. Remove from oven and layer each eggplant slice with marinara sauce, mozzarella cheese, and parmesan cheese. Top with freshly chopped basil. Return to the oven. Change setting to Broil. Watch carefully. Remove after a couple minutes when cheese is melted and bubbly. Serve immediately.

Zuppa Toscana

What’s Cooking in Gail’s Kitchen? The Color of Food: Zuppa Toscana! The secret to great Italian soups can be found as near as your local Italian restaurant. However if you want to save a little money, now you can create a mouth-watering meal at home in your very own kitchen. Don’t believe me, check your pantry. With basic ingredients plus Italian herbs, you can get outstanding results. Pick up bakery fresh breadsticks or focaccia bread for a hearty meal. Buon Appetito!

ZUPPA TOSCANA

Ingredients:

1 pound Italian sausage, ground

1 sweet onion, chopped

1/4 teaspoon garlic powder

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 potatoes, washed with peel on and cut into chunks

14-ounce can chicken broth

1 1/2 cups water

2 teaspoons flour

1 cup heavy cream

2 ounces diced pimentos

2 cups kale, gently torn

4 strips of thick-sliced bacon, cooked and crumbled

Instructions:

In a skillet over medium heat, brown Italian sausage until fully cooked and crumbled. Add onion, garlic powder, sea salt, black pepper, and red pepper flakes. Stir and continue cooking until onions are soft. Reduce heat to keep warm. In a 2-quart pan, add potato chunks, chicken broth, and water. Bring to a boil; reduce heat to medium and cook until potatoes are tender, about 20 minutes. Blend flour with enough water to make a paste. Slowly add flour mixture to potatoes, stirring constantly to avoid lumps. Add sausage mixture. Stir to combine. Simmer 15 minutes. Reduce heat to low; add heavy cream, diced pimentos, torn kale, and crumbled bacon. Heat through. Ladle into soup bowls. Serve with breadsticks or focaccia bread.

Tortellini Soup

What’s Cooking in Gail’s Kitchen? The Color of Food: Tortellini Soup! No matter the weather, a classic Italian soup is always a good idea. Make it a budget-friendly weeknight meal with all the flavor of a Tuscan countryside, without the cost of an airline ticket. Common ingredients like garden veggies, rich plum tomatoes, sweet aromatic herbs and zesty spices blend together to enhance the dish. I love the mushroom-stuffed tortellini pasta. It’s curly ring-shape is very gourmet. When it all comes together at the table, you’ll think you created a masterpiece. Well done!

TORTELLINI SOUP

Ingredients:

1 pound chorizo sausage, ground

1 tablespoon olive oil

1/2 cup sweet onion, chopped

1/3 cup green pepper, diced

28-ounce can Roma tomatoes, crushed

1/2 teaspoon garlic powder

1 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon oregano

1/4 teaspoon basil

1/4 teaspoon marjoram

14 ounces vegetable broth

8.8 ounce package porcini mushroom tortellini

1 cup fresh spinach leaves, torn

Parmesan cheese for garnish

Instructions:

Brown chorizo sausage until fully cooked. Meat will be crumbly. Drain well. Set aside. In a large skillet over medium-high heat, combine olive oil, chopped onions, and diced green peppers. Cook until soft. Add crumbled chorizo. Stir. Add Roma tomatoes, garlic powder, sea salt, black pepper, oregano, basil, and marjoram. Stir well to mix ingredients. Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Gently fold in tortellini and spinach. Cover and simmer 10 minutes longer until tortellini is tender. Ladle into bowls. Garnish with shredded parmesan cheese. Serve with crostini.