Kulfi with Pistachios and Lavender

What’s Cooking in Gail’s Kitchen? Food for Sharing: Kulfi with Pistachios and Lavender Buds! Kulfi is a type of homemade ice cream popular in Southeast Asia and India. This “instant” version can be made in your very own kitchen without the cost or hassle of an ice cream maker. Flavored with pistachio nuts and a hint of lavender make it a delectable frozen dessert worth crowing about.

KULFI WITH PISTACHIOS AND LAVENDER BUDS

Ingredients:

10 ounces evaporated milk

1 cup heavy cream

14 ounces sweetened condensed milk

2 teaspoons cardamom

1/2 cup pistachios, chopped

1 teaspoon lavender buds, crushed

1 teaspoon lavender extract

Instructions:

Combine evaporated milk, heavy cream, and sweetened condensed milk. Blend until smooth. Add cardamom, pistachios, lavender buds, and lavender extract. Stir. Pour into bouchon molds, fluted pan, or popsicle molds. Freeze overnight. Before serving, dip the molds in warm water. Invert kulfi onto a dessert plate. Garnish with crushed pistachios.

German Chocolate Brownies

What’s Cooking in Gail’s Kitchen? Food for Sharing: German Chocolate Brownies! Take a journey to the Land of Chocolate. It’s a place where milkshakes are thick and creamy and go down easy. You can nibble on chocolate chip cookies for breakfast, candy bars for lunch, and dark chocolate cake as a bedtime snack. No calories exist because chocolate is good for you! Wouldn’t that be lovely? It would be Paradise, in my opinion. Today’s recipe requires a little more self-control than that. You can do this!

GERMAN CHOCOLATE BROWNIES

Ingredients for Crust:

1 box devil’s food chocolate cake mix

1/2 cup butter, melted

1 egg

Ingredients for Filling:

14-ounce can sweetened condensed milk

1 teaspoon almond extract

1 egg

1 cup pecans, chopped

1 cup shredded coconut

1/2 cup mini chocolate chips

Instructions:

Preheat oven to 350°. Line a 9″x13″ pan with foil. Lightly spray with nonstick oil. Mix together chocolate cake mix, melted butter, and egg. Press into the bottom of the pan. Bake 7 minutes. Remove from oven. For the filling, combine sweetened condensed milk, almond extract, egg, pecans, and coconut. Mix well. Pour over chocolate crust, spreading evenly. Sprinkle with mini chocolate chips. Bake 25 minutes or until top is golden brown. Remove from oven; cool. Cut into brownie squares.

Quiche From the Hen House

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Quiche From the Hen House! Certain foods are like time-travel. Take quiche, for instance. Elsewhere it’s no big deal, popular even. But in America, guys couldn’t stand it back in the ‘80s. Too sissy. Never mind that it was economical and the ingredients were pretty much on hand when the grocery budget was stretched to the max. But then came bacon, and everything changed. Suddenly quiche was raised to the level of deep dish pizza.

QUICHE FROM THE HEN HOUSE

Ingredients:

1 prepared pie crust

1 broccoli crown, cut into bite-size pieces

1/3 sweet onion, chopped

3 eggs

1 cup light cream

1/4 teaspoon seasoned salt

1/8 teaspoon black pepper

1 1/2 cups extra sharp cheddar cheese, finely shredded

Instructions:

Preheat oven to 350°. Spray a pie plate with nonstick oil. Place prepared pie crust in the pie plate. Crimp edges. Sprinkle 1/2 cup shredded cheddar cheese over bottom. Set aside. In a microwave-safe covered dish, steam broccoli for 2 minutes; drain. Set aside. Place chopped onion in a microwave-safe dish. Cook 2 minutes on High setting. Set aside. In a bowl, whisk together eggs, light cream, seasoned salt, and black pepper. Arrange broccoli pieces and chopped onion in the pie crust. Pour egg mixture over the vegetables. Sprinkle remaining cheese over the top. Bake, uncovered, for 45-50 minutes. Quiche is done when center is set and a knife inserted comes out clean. Serve warm.

Dang Good Mac & Cheese

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Dang Good Mac & Cheese! I just cranked up this all-time favorite dish a notch, maybe two. Cheddar cheesy? It’s in there. Mozzarella madness? Oh, yeah. Palatable parmesan? Absolutely. Sooo, what’s the big deal, you wonder. Well…I kinda switched out the macaroni pasta noodles for gnocchi’s pillow-like tender dumplings that swaddle themselves in a blanket of creamy cheese sauce. Hold on. Then I topped it all with a buttery crunch topping of panko and Italian bread crumbs. Mmmwah! Life doesn’t get any better that this.

DANG GOOD MAC & CHEESE

Ingredients:

1-pound package gnocchi

1 1/2 tablespoons cornstarch

1/2 cup chicken broth

1 tablespoon olive oil

1 clove garlic, chopped

1/2 cup milk, warmed

3/4 cup mozzarella cheese, shredded

1/2 cup sharp cheddar cheese, shredded

1/4 cup parmesan cheese, grated

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup panko and Italian bread crumbs

1 tablespoon butter, melted

Parsley, for garnish

Instructions:

Preheat oven to 325°. Spray a casserole dish with nonstick oil. Set aside. Cook the gnocchi, according to package directions. Drain, transfer to a large bowl, and set aside. Whisk together cornstarch and chicken broth in a measuring cup until completely dissolved. Set aside. Warm olive oil in a large saucepan over medium heat. Add garlic. Sauté 1-2 minutes until fragrant. Slowly add cornstarch mixture, stirring constantly to make a light brown roux. Add warm milk, stirring until smooth as the mixture reaches a low boil. Remove pan from heat; stir in mozzarella, cheddar, and parmesan cheeses until melted and smooth. Season with sea salt and black pepper. Pour the cheese sauce over the gnocchi until evenly coated. Transfer to the prepared casserole dish. Combine panko and Italian seasoned breadcrumbs with the melted butter. Sprinkle over the cheesy gnocchi. Bake 15 minutes to brown the topping. Garnish with fresh parsley. Serve immediately.

Vietnamese Iced Coffee

What’s Cooking in Gail’s Kitchen? Be Our Guest: Vietnamese Iced Coffee! It isn’t often I feature a beverage, but I realized from time to time you may have the desire to try something different there as well. Years ago my friend, Yen, shared her family recipe for incredible Vietnamese iced coffee. She went one step further and supplied me with everything I would need to make it, including the single serving Vietnamese coffee filter set. The results were glorious!

VIETNAMESE ICED COFFEE

Ingredients:

2 tablespoons dark roast ground coffee (preferably Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory*)

1 cup boiling water

2 tablespoons sweetened condensed milk

Instructions:

Bring the water to a boil. Remove the top screen from filter. Add 1 1/2 tablespoons Vietnamese coffee grounds plus 1/2 tablespoon coffee with chicory. Screw on top screen. Place filter over a heatproof glass measuring cup. Begin with a splash of boiling water into the filter. Coffee grounds will bloom. As the coffee begins to drip through, fill boiling water to top of filter. Place lid on filter and let coffee drip for 4 minutes. If the dripping stops, gently loosen screw to relieve pressure. Stir in sweetened condensed milk. Pour over ice and serve.

* I receive no recompense for mentioning Trung Nguyen Premium Blend and Café Du Monde Coffee with Chicory.

Iced Coconut Milk Banana Smoothie

What’s Cooking in Gail’s Kitchen? Be Our Guest: Iced Coconut Milk Banana Smoothie! Try something new today. Rev up your morning routine with a nutritious alternative to steel-cut oats. Delight your senses with a sweet-tasting banana infused smoothie. The hint of dark chocolate bathed in tropical coconut creaminess makes it go down with a smile. What better way to include a serving of fresh fruit on a daily basis.

ICED COCONUT MILK BANANA SMOOTHIE

Ingredients:

1 ripe banana, peeled and sliced

1 tablespoon dark chocolate syrup

1/2 cup coconut milk

1 teaspoon vanilla extract

2 tablespoons Greek yogurt

1 tablespoon natural honey

4-5 ice cubes

Nutmeg for garnish

Mini chocolate chips for garnish

Instructions:

In a blender, combine banana slices, chocolate syrup, coconut milk, vanilla extract, Greek yogurt, and honey. Pulse to chop bananas. Add ice cubes. Increase speed to liquefy smoothie. Pour into a glass. Sprinkle with nutmeg and mini chocolate chips. Serve immediately.

Eagle Brand Caramel Rum Sauce

What’s Cooking in Gail’s Kitchen? Be Our Guest: Eagle Brand Caramel Rum Sauce! For caramel-lovers all over the world, this recipe can be your legacy. It’s rich, it’s thick, it’s buttery, and it’s laced with a hint of dark rum that gets the party started. Take a moment to tick off the countless ways you can drizzle caramel sauce over food. Spread it on toast, then sprinkle with cinnamon. Add it to coffee for a smooth latte. Turn it into an apple dip coated with salted peanuts. Whip it into pudding or smoothies. Top off a bowl of ice cream. You get the idea. If your imagination stalls out, simply dip a teaspoon into the jar and enjoy the caramel sauce all by itself.

EAGLE BRAND CARAMEL RUM SAUCE

Ingredients:

14-ounce can Eagle Brand Sweetened Condensed Milk

2 tablespoons dark rum

2 teaspoons vanilla extract

Instructions:

Preheat oven to 425°. Pour sweetened condensed milk into a 9-inch pie plate. Cover with foil. Carefully place the pie plate into a shallow pan. Fill the larger pan with 1/2 inch hot water. It will surround the pie plate. Bake 2 hours or until sauce is thick and caramel in color. Remove larger pan from oven. Take the pie plate out; remove foil and pour caramel into a large bowl. Using a hand mixer, beat on LOW speed for one minute. Add dark rum and vanilla extract. Continue beating on LOW speed until liquid is blended. Increase speed to HIGH for one minute longer. Caramel will appear smooth and creamy. Cool 15 minutes before serving. Store in the refrigerator.

Yesterday’s Cucumber Soup

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Yesterday’s Cucumber Soup. Here we go again with another cold soup option. It may sound like an oxymoron, but actually if I called it a Cucumber Smoothie, would you drink it? Perhaps. Tell me this, how many times have you been served ice water with a cucumber slice in it? Or grabbed a hydrating plant-based juice beverage at the corner convenience store? Get the picture. It’s all about the perspective. If you find it challenging to eat cold soup, or just plain WRONG…by all means, pour it into a glass and slurp away. To quote William Shakespeare, “A rose by any other name would smell as sweet.” Carry on.

YESTERDAY’S CUCUMBER SOUP

Ingredients:

4 mini seedless cucumbers, peeled and chopped

1 gala apple, peeled, cored, and chopped

1 green onion, chopped

2-3 basil leaves

1/4 cup almond milk, unsweetened

1/4 cup Greek yogurt

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1 tablespoon lime juice

Diced apple, tomato bits, chive snips, and basil leaf for garnish

Instructions:

Reserving garnish to taste, place all remaining I ngredients in a blender. Alternate between Pulse and Liquify settings to purée until smooth. Transfer cucumber mixture into a covered container. Refrigerate 1-2 hours or overnight until chilled. Divide into shallow bowls. Serve garnished with apple chunks, diced tomatoes, chopped chives, and basil.

No-Churn Coffee Ice Cream

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: No-Churn Coffee Ice Cream! Years ago my best friend was a specialty brand of Turkish coffee ice cream. I was working two jobs, averaging mostly 70-hour work weeks, seven days nonstop to support myself, and help my kids through college. I also admit I was hiding out from “Life”. Many evenings I’d come home, crash on the sofa, and open a pint of the creamiest concoction laced with butterscotch topping I’d ever tasted. It was bliss. Since then, the company stopped making it in favor of more popular flavors like banana chocolate chunk and coconut almond chip. Seriously? Oh well, that left me with no recourse but to make it myself. Between you and me…I think I knocked it out of the park!*

NO-CHURN COFFEE ICE CREAM

Ingredients:

2 1/2 tablespoons espresso instant coffee

2 tablespoons warm water

2 cups heavy cream

14 ounces sweetened condensed milk

1 teaspoon vanilla extract

1/3 cup dark chocolate covered espresso beans, chopped

Butterscotch Ice Cream Topping

Instructions:

In a small bowl, dissolve instant coffee in warm water. Stir well. Set aside. Using a stand mixer, beat the heavy cream, sweetened condensed milk, and vanilla extract on High speed for 4 minutes until smooth and thick. Reduce speed to Low. Add the prepared coffee; continue until blended. Fold in chopped espresso beans. Spoon ice cream into a loaf pan. Cover tightly and freeze overnight. Scoop into bowls and sprinkle with espresso before serving. Drizzle with butterscotch topping, to taste.

*The secret to my success was chilling the utensils overnight in the freezer and making sure all the ingredients were refrigerator cold.