Mango Rice Pudding

What’s Cooking in Gail’s Kitchen? Equal Measures: Mango Rice Pudding! One of my fondest childhood memories is eating cinnamon sugared rice pudding warm from the stove. It’s funny how we associate traditional recipes with comfort food. Being a child of the ‘50s, it was the norm to have dessert with supper every night. ‘Course we also played outside till after dark. Sometimes it was “Kick the Can”, “Capture the Flag”, “Red Rover”, or “Spud”. I think my favorite was the neighborhood themed, “Boys Chase the Girls”. Being a tomboy who could run like the wind, I never did get caught. After all, who wants to be kissed by one of their brothers?!

INGREDIENTS:

1 cup sweet rice

1 1/2 cups half milk and half cream

1 cup whole milk

1 cup water

1/4 cup evaporated milk

1/2 cup sugar

2 teaspoons vanilla extract

2 cinnamon sticks

3 mangoes; peeled, diced, and cubed

Zest of 1 lime

Pinch ground nutmeg

Cinnamon sugar, to taste

Instructions:

Using a rice cooker, add sweet rice, half and half, whole milk, water, evaporated milk, sugar, vanilla extract, and cinnamon sticks to the removable pot. Close and lock the lid. Set to risotto function. Regulator knob must be set to “pressure”. Cook 18 minutes. Once the function is complete, use the natural release method to release pressure. Open the lid. Stir until the ingredients are all mixed together. Fold in half the chopped mangoes. To serve, spoon rice pudding into dessert bowls. Top with reserve mangoes and lime zest. Garnish with a sprinkling of nutmeg and cinnamon sugar.

Coconut Curry Chicken

What’s Cooking in Gail’s Kitchen? Equal Measures: Coconut Curry Chicken! Every once in awhile you cross paths with someone who offers a product to enhance a food blog. Antonio @seasonalityspices offered me a free sample of handcrafted organic Indian Curry. Instantly, I knew the dish I would prepare. One bite of mild and spicy chicken, enhanced with the creamy flavor of organic coconut, is all it took to turn ordinary chicken into a flavorful obsession. Don’t mind if I do. Thanks, Antonio.

COCONUT CURRY CHICKEN

Ingredients:

1 cup water

1 1/4 cup sweet rice

1 tablespoon olive oil

1 tablespoon vegetable oil

1 pound chicken tenders, cut into bite-size pieces

1/2 cup yellow onion, chopped

2 teaspoons curry powder

3/4 teaspoon sea salt

1/4 teaspoon black pepper

13.5-ounce can organic coconut milk

2 tablespoons tomato paste

1 cup sun-dried tomatoes in olive oil, chopped

Cilantro, for garnish

Instructions:

Combine water, sweet rice, and olive oil. Cook in a rice cooker according to directions. (Package rice may be substituted on a stovetop.) In a large skillet, warm vegetable oil over medium-high heat. Sauté chicken and onion until chicken is no longer pink and onions are transparent. Sprinkle chicken mixture with curry powder, sea salt, and black pepper. Stir in organic coconut milk and tomato paste. Bring to a boil. Reduce heat to simmer and cook 5 minutes or until thickened. Add sun-dried tomatoes. Cook 2-3 minutes longer. Serve with sticky rice. Garnish with fresh cilantro.

Quinoa Buckwheat Pancakes

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Quinoa Buckwheat Pancakes! Before you roll your eyes and walk away, let me assure you these pancakes are amazing. My husband had no idea the secret ingredient was quinoa. Honestly. Since I cooked the quinoa the day before, it blended nicely with the buckwheat batter resulting in moist and light pancakes. Better yet, there was no heavy feeling afterwards. You should try it.

QUINOA BUCKWHEAT PANCAKES

Ingredients:

1 cup cooked quinoa

3/4 cup buckwheat pancake mix

1 egg plus 1 egg-white

1 tablespoon butter, melted

1/4 cup milk

1 teaspoon vanilla extract

2 tablespoons pure maple syrup

Fresh blueberries

Mint for garnish

Instructions:

In a medium bowl, whisk together quinoa and buckwheat pancake mix. In another bowl, whisk together egg, egg-white, melted butter, milk, vanilla extract, and maple syrup. Blend until smooth. Add egg mixture to flour mixture. Mix well. Coat a hot griddle with butter, vegetable oil, or nonstick spray. Drop batter by heaping tablespoons. Cook 2 minutes until bubbles appear. Flip buckwheat cakes to cook underside for 2 minutes longer. Repeat with remaining batter. Reduce heat to medium to avoid burning, if necessary. Serve a stack of quinoa buckwheat pancakes with fresh blueberries, unsalted butter, and pure maple syrup. Sprinkle with powdered sugar, if desired. Garnish with chopped mint.

Peanut Butter Chocolate Hummus

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Peanut Butter Chocolate Hummus! You don’t have to be vegan to appreciate the benefits of hummus, especially this version. It’s more like a reward than a punishment. The peanut-ty taste combined with dark chocolate makes it only a few steps removed from eating a candy bar. But that’s where the dippers come in handy to turn it into a healthy appetizer or afternoon snack. Think celery, gluten-free pretzels, and juicy apple slices. I couldn’t resist a dollop of hummus between two shortbread cookies. Graham crackers would work just as well. Think of the fun you’ll have coming up with more ways to “spread the joy”!

PEANUT BUTTER CHOCOLATE HUMMUS

Ingredients:

15-ounce chickpeas, drained and rinsed

1/4 cup natural peanut butter, creamy

1/4 cup pure maple syrup

3 tablespoons milk

2 tablespoons cocoa powder

2 teaspoons vanilla extract

Instructions:

Once chickpeas are drained and rinsed well, add to a food processor. Pulse to mix. Combine remaining ingredients: natural peanut butter, pure maple syrup, milk, cocoa powder, and vanilla extract. Blend together until hummus is smooth, scraping down the sides as needed. Transfer mixture to a covered dish. Refrigerate one hour. Serve with pretzel sticks, apple slices, shortbread cookies, and celery.

Icing Glazed French Toast

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Icing Glazed French Toast! This is one of those days where little effort produces extraordinary results. I recently purchased a loaf of homemade raisin bread at the Amish Market, the kind smothered in gooey white icing. Later on, I plumped some raisins to add to the glaze, beat a couple eggs, and Voilà. Within minutes, it was transformed into a bakery-fresh gourmet breakfast. The best part, in my opinion, is being able to slice and eat as the craving hits. You can thank me later.

ICING GLAZED FRENCH TOAST

Ingredients:

1/4 cup raisins

Boiling water

1/2 cup powdered sugar

1-2 tablespoons boiling water

2 large eggs, beaten

1 tablespoon milk

1/2 teaspoon cinnamon

1-2 tablespoons vegetable oil

2 slices raisin bread, cut into quarter triangles

Instructions:

Place raisins in a heatproof dish. Boil water. Pour just enough water over raisins to cover. Stir. Let raisins sit 10 minutes to absorb liquid. Drain, if necessary. Meanwhile, sift powdered sugar into a bowl. Gradually add enough boiling water, stirring constantly, until mixture is smooth and appears like thick cream. It should coat the back of the spoon. Fold the raisins into the icing glaze. Set aside. In a shallow dish, whisk beaten eggs, milk, and cinnamon. In a large skillet over medium heat, warm vegetable oil. Dip each portion of raisin bread into the egg batter. Flip to soak bread completely; coat both sides evenly. Transfer to skillet; cook 3-4 minutes per side until golden brown. Drizzle with raisin icing glaze. Serve immediately.

Yukon Gold Mashed Potatoes

What’s Cooking in Gail’s Kitchen? The Color of Food: Yukon Gold Mashed Potatoes! You say pō-tay-toe, I say pō-tah-toe, but either way we all love mashed potatoes. My husband would forego the milk completely and focus instead on more French butter. So we compromise. By choosing the beautifully yellow Yukon Gold variety, you’re already getting an earthy, buttery flavor to begin with, thus leaving room for milk, cream cheese, or sour cream additions. Mash up Yukons for the fluffiest, smoothest mound of creaminess. Mmmm. Just don’t forget the gravy.

YUKON GOLD MASHED POTATOES

Ingredients:

2 pounds yellow-skinned Yukon Gold potatoes, peeled and cut into chunks

1 teaspoon sea salt

4 tablespoons butter, room temperature

1/2-3/4 cup milk, warmed

Instructions:

Place cut potatoes into a 2-quart pan with enough water to cover the potatoes. Add sea salt. Bring to a boil; reduce to medium heat and cook 20 minutes or until potatoes are tender. Remove pan from heat. Drain potatoes, leaving them in the pan. Add butter. Cover the pan with the lid. Warm the milk slightly in the microwave. Using a hand mixer, begin adding milk in 1/4 cup increments. Beat potatoes until slightly chunky texture is reached. Continue on for a smoother consistency. Season with salt and pepper. Serve with brown gravy.

Wisconsin Beer Cheese Soup

What’s Cooking in Gail’s Kitchen? The Chow Down: Wisconsin Beer Cheese Soup! Not only is this soup perfect for those chilly evenings ahead, but it is also more fun to eat simply because instead of saltine crackers, fresh popcorn is used. That’s right, you heard me…popcorn. It really doesn’t matter if you use the air-popped variety, microwave movie popcorn, or slightly sweet kettle-style popcorn. I know, right!?! More and more you may discover this quirky dish on a restaurant menu, even outside the state of Wisconsin. It actually dates back to when German immigrants came to America. Beer was readily available and often used in soup. Over time, more veggies, spices, and cheese were added turning supper time soup into the comfort meal it is today. If you’re up for an adventure, read on.

WISCONSIN BEER CHEESE SOUP

Ingredients:

2 tablespoons olive oil

1 1/2 cups carrots, chopped

1 yellow onion, diced

1 rib celery, chopped

2 cloves garlic, minced

1/4 cup butter

1/4 cup flour

1/8 teaspoon red pepper flakes

1/8 teaspoon cayenne pepper

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 teaspoon dry mustard

2 cups light cream or milk, warmed

1 tablespoon Dijon mustard

2 teaspoons Worcestershire sauce

10 ounces sharp cheddar, shredded

16 ounces beer

Popcorn for garnish

Instructions:

In a large skillet, warm olive oil. Add chopped carrots, diced onions, chopped celery, and minced garlic. Sauté until vegetables are tender, approximately 8-10 minutes. In a 4-quart pan, melt butter on low heat. Do not burn. Increase heat to medium-high and sprinkle in flour. Stir constantly while cooking. The flour mixture will turn a light brown. Add red pepper flakes, cayenne pepper, sea salt, black pepper, and dry mustard. Mix well. Gradually pour in warmed milk, stirring constantly to avoid lumps or scorching. It will thicken nicely. Add Dijon mustard and Worcestershire sauce. Sprinkle in shredded cheese, stirring constantly to melt the cheese. Slowly add beer and bring to a boil. Stir until foam disappears. Reduce heat to low setting. Add vegetable mixture to the cheese soup. Simmer 10 minutes. Serve with popcorn garnish.

Corn Fritter Flapjacks

What’s Cooking in Gail’s Kitchen? The Chow Down: Corn Fritter Flapjacks! Add variety to your meals now that hearty comfort soups are on the menu as we stroll leisurely into Autumn. Old-fashioned corn fritters can be as simple as baked or pan fried cornbread. For variety, add sweet corn niblets, dried herbs and spices, or even shredded cheese. You may even be bold and cover them in maple syrup. As always, the key to great taste is in using natural and organic ingredients. I pulled out the old reliable cast iron skillet for frying simply because it maintains a more even heat exchange. Since it is already seasoned, the results mean no sticking and less oil is needed. Get cooking. Try something new tonight!

CORN FRITTER FLAPJACKS

Ingredients:

3/4 cup cornmeal

1/2 cup flour

1/4 cup sugar

1/2 tablespoon baking powder

1/4 teaspoon sea salt

1/2 cup milk

1 teaspoon white vinegar

1 egg

2 tablespoons olive oil

1 cup sweet corn kernels

Vegetable oil for frying

Instructions:

In a large mixing bowl, combine cornmeal, flour, sugar, baking powder, and sea salt. Mix well. Set aside. Pour milk into a small bowl; add white vinegar. Whisk the two together. Set aside for a few minutes to allow the milk to thicken. Add egg and olive oil. Whisk to blend wet ingredients. Add the wet ingredients to the bowl of dry ingredients. Stir just until batter is moistened. Fold in sweet corn. Warm an iron skillet on the stovetop over medium heat. Brush the bottom with vegetable oil. Drop batter by spoonfuls onto the greased skillet. Cook until bubbles form around the edges, about 2 minutes. Reduce heat slightly, if necessary. Flip the flapjacks to cook the other side. Cook about 2 minutes longer so the outsides are crispy and the insides are fluffy. The corn fritters should be golden-to deep brown without burning. Repeat with remaining batter. Apply more oil as needed. Keep warm until ready to serve. Makes one dozen fritters.

Thai Peanut Sauce

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Thai Peanut Sauce! Known as a popular condiment for skewered meat or seafood in East Asian cuisine, peanut dipping sauce gets all the attention. Homemade Pad Thai is one example. After all, it’s no secret anyone can get addicted to peanut butter. Think about it. We add spicy chili peppers for heat, exotic curry for an earthy taste, coconut milk for authenticity. And depending on the day, there is no substitute for peanut butter and chocolate. Just saying.

THAI PEANUT SAUCE

Ingredients:

1/2 cup natural peanut butter, creamy

3/4 cup coconut milk, unsweetened

1/4 cup agave nectar

1 tablespoon fresh lime juice

1/4 cup soy sauce

1/8 teaspoon garlic powder

1/2 teaspoon ground ginger

1/4 teaspoon kosher salt

1 1/2 tablespoon sesame oil

1 teaspoon red pepper flakes

Instructions:

In a food processor, combine peanut butter, coconut milk, agave nectar, fresh lime juice, soy sauce, garlic powder, ground ginger, kosher salt, sesame oil, and red pepper flakes. Pulse until mixture is smooth and creamy. Pour into a jar. Store in the refrigerator.

*Serving Suggestion: Skewered Shrimp with orange wedges and cilantro.