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Unleavened Bread

What’s Cooking in Gail’s Kitchen? The Color of Food: Unleavened Bread! Nothing is more appetizing than the aroma of fresh bread baking in the oven, in my opinion. Unleavened Bread is a quick and easy flatbread made with flour, salt, olive oil, and water. No yeast needed. Choose between a crispy texture, like I have here for that luscious golden color, or shorten the baking time for softer, more chewy results. Eat it plain, slather it with French butter, or turn it into a personal-size pizza flatbread. You can thank me later.

UNLEAVENED BREAD

Ingredients:

1 1/3 cup flour

1/4 teaspoon sea salt

1/4 cup olive oil

1/4 cup water

Dill weed for garnish (optional)

Instructions:

Preheat oven to 400°. Brush a baking sheet with olive oil. Set aside. Combine flour and salt in a food processor. Pulse to mix. Gradually drizzle in the oil on Low speed. Dough will resemble crumbs. Continuing on Low speed, gradually add water until dough forms a ball. Turn dough onto a lightly floured surface. Knead until dough is elastic and smooth, but not sticky. Divide into 6 equal balls. Pat each ball into a circle, using a rolling pin or your hands. Transfer flattened dough onto prepared baking sheet. Do not crowd. Bake in two steps, if necessary. Use a fork to lightly prick the dough. Brush each flatbread round with olive oil and sprinkle with dill weed. Bake 15 minutes until golden brown. Cool on wire rack.

Roasted Chickpeas

What’s Cooking in Gail’s Kitchen? The Color of Food: Roasted Chickpeas! If you’re like me, some days instead of three squares, you graze your way through the day. It helps to have a high-protein snack on hand when the cravings kick in for something crisp and crunchy. Sure, potato chips might be handy, but would you really feel good after downing an entire bag while perusing the internet? I think not. Seasoned chickpeas can be just as satisfying with their naturally nutty flavor and fiber-filling benefits. Season them with maple syrup for sweetness, a kick of cayenne for spice, garlic for pizazz, or savory ranch flavoring. The best part is you get to choose. Just remember the basic rules: drain, pat dry, peel the skins, and bake. “Bada-bing bada-boom!”

ROASTED CHICKPEAS

Instructions:

30-ounces canned chickpeas, drained and patted dry. Skins removed.

2 tablespoons olive oil

2 tablespoons butter, melted

1 teaspoon Worcestershire sauce

1 teaspoon seasoned salt

1/4 teaspoon garlic powder

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Combine olive oil, melted butter, Worcestershire sauce, seasoned salt, and garlic powder. Mix well. Drain chickpeas. Transfer to a clean tea towel. Cover and rub gently over the chickpeas. This will loosen the skins so you can easily peel them away and discard. When dry, place the chickpeas in a ziplock gallon bag. Pour olive oil seasoning mixture over chickpeas. Seal bag, squeeze out the air, and toss bag to coat the chickpeas all over. Transfer seasoned chickpeas to the parchment paper-lined baking sheet. Roast 30 minutes, turning every 10 minutes. Adjust time, if necessary. They should appear browned and crunchy. Do not burn. Cool 10 minutes.

Poke Tuna Bowl

What’s Cooking in Gail’s Kitchen? The Color of Food: Poke Tuna Bowl! Allow me to introduce you to the rice cooker. In a mere 10 minutes, sweet Asian rice is transformed into a steamy sticky rice that can be eaten with your fingers. Simply scoop it into a ball, dip it in your favorite sauce, and nibble away. It’s that good. And gluten-free. Join the craze of poke bowls by adding ahi tuna and avocado chunks. Basically, you can dress it up to match your taste buds. It’s healthy, it’s colorful, and most of all, it’s Yumolicious!

POKE TUNA BOWL

Ingredients:

2 ahi tuna steaks, skinless

1 tablespoon olive oil

1 tablespoon vegetable oil

1/2 teaspoon sesame oil

2 tablespoons furikake seasoning

1 teaspoon toasted sesame seeds

1 1/4 cup water

1 cup sweet rice

1 tablespoon olive oil

1 ripe avocado, peeled and cut into chunks

Instructions:

To prepare ahi steaks, combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning and toasted sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm oil mixture. Cook steaks 2-3 minutes per side. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. To prepare rice, combine water, sweet rice, and olive oil in a rice cooker. Secure lid with knob set to Pressure. Set timer for 10 minutes and press Start. Meanwhile, cut ahi tuna into 1/4” thick slices. Chop avocado into chunks. When rice is finished, turn lever to Steam on rice cooker; wait until steam is released and then carefully remove lid. Scoop sticky rice into bowls. Add sliced ahi tuna and avocado chunks. Serve with dipping sauce.*

*For homemade Vietnamese Dipping Sauce, follow the link.

https://snapshotsincursive.com/2017/04/17

Tuscan Tomato Bisque

What’s Cooking in Gail’s Kitchen? The Chow Down: Tuscan Tomato Bisque! Picture this. Autumn has set in, the air emits a crisp chill, and a warm fire is enough to make you snuggle inside for the night. For the robust concentrated flavor of tomatoes, slow-roasting them brings it all home. Earthy Italian herbs and spices add a little mystery to every bite. Cozy up to a bowl with your favorite afghan and reap the harvest.

TUSCAN TOMATO BISQUE

Ingredients:

6-8 Roma tomatoes, halved lengthwise

1 tablespoon kosher salt

1 teaspoon olive oil

1 sweet onion, chopped

1 garlic clove, minced

1/4 teaspoon paprika

1/4 teaspoon oregano

1/4 teaspoon marjoram

1/4 teaspoon basil

1 cup water

Fresh basil leaves

Instructions:

Preheat oven to 425°. Line baking sheet with foil. Arrange tomatoes, cut side up. Sprinkle with kosher salt. Roast tomatoes until they are soft, approximately 30 minutes. In a large saucepan over medium-high heat, warm olive oil. Sauté onion and garlic until fragrant and soft, about 3 minutes. Reduce heat to low, cover, and cook 8 minutes longer. Add paprika, oregano, marjoram, and basil. Increase heat to medium-high and add roasted tomatoes. Add water. Stir. Reduce heat slightly to medium, cover, and simmer for another 20-25 minutes. Remove from heat. Carefully transfer portions to a food processor. Pulse tomatoes until somewhat smooth. Repeat. Transfer soup back into the pan to reheat. Divide tomato bisque into soup bowls. Garnish with fresh basil leaves. Serve immediately with toasted bagels, crackers, or crusty bread.

Organic Red Lentil Pasta Salad

What’s Cooking in Gail’s Kitchen? The Chow Down: Organic Red Lentil Pasta Salad! Every once in awhile it’s a good idea to serve up gluten-free meals. This one, in particular, is packed with protein and fiber, plus non-GMO red lentils. You don’t need to have allergic restrictions to appreciate its natural goodness. The texture is firm while providing an amazing taste sensation. Eat it cold or warmed up a bit. You decide. Either way, the health benefits will have you patting yourself on the back for making such a healthy choice.

ORGANIC RED LENTIL PASTA SALAD

Ingredients:

8 ounces organic red lentil pasta

1 cup broccoli florets

1 cup cauliflower florets

1/3 cup red onions, sliced

1 tablespoon pimento, diced

1/3 cup Kalamata olives, pitted

1/4 cup garlic wine vinegar

1/4 cup olive oil

1 tablespoon dry Italian dressing and seasoning mix

1 tablespoon Dijon mustard

1 tablespoon natural honey

Sea salt and pepper, to taste

Instructions:

Cook red lentil pasta 8-10 minutes, according to package directions. Water will turn cloudy and foam up, so be sure to use enough water. Remove from heat. Drain, rinse, and set aside. To make dressing, combine garlic wine vinegar, olive oil, Italian seasoning mix, Dijon mustard, and natural honey. Whisk together until nicely blended. Fill a large bowl with pasta, broccoli florets, cauliflower florets, red onion slices, diced pimento, and Kalamata olives. Pour dressing over all. Toss gently to coat ingredients. Serve cold.

Lamb Flatbread

What’s Cooking in Gail’s Kitchen? The Chow Down: Lamb Flatbread! I think I could eat my weight in flatbread simply because of the endless combination of ingredients. When I’m in the mood for something with a Greek twist, I turn to lamb meat permeated with ethnic spices such as oregano, dill, parsley, and coriander. A sprinkling of crumbled feta cheese is nice, especially when it melts around Kalamata olives grown under Grecian sunshine. At least, that’s what I imagine. Maybe you will, too.

LAMB FLATBREAD

Ingredients:

1 pound organic lamb, ground

1/2 cup water

1-2 beef bouillon cubes

1/2 teaspoon sea salt

1 1/4 teaspoons coriander

1 1/4 teaspoons cumin powder

1/8 teaspoon garlic powder

1 teaspoon dried parsley

1/2 cup prepared ranch dressing

1/4 cup Greek yogurt

1/4 teaspoon dill weed

2 baby cucumbers, chopped

1 garlic flatbread

1 tablespoon olive oil

1 tablespoon cornmeal

4 ounces mozzarella cheese, shredded

4-5 cherry tomatoes, sliced

1 shallot, sliced

3-4 Kalamata olives, sliced

1/3 cup feta cheese, crumbled

Fresh arugula leaves

1/8 teaspoon oregano

Instructions:

Preheat oven to 400°. In a large skillet, combine ground lamb, water, bouillon cubes, sea salt, coriander, cumin powder, garlic powder, and dried parsley. Bring to boiling, crumbling meat with a fork to cook thoroughly. Reduce heat to medium-low and cook until all moisture is absorbed and meat is browned. Set aside. In a small bowl, mix ranch dressing, Greek yogurt, and dill weed. Stir until smooth. Brush bottom of garlic flatbread with one tablespoon olive oil. Sprinkle with cornmeal. Bake 5 minutes. Remove from oven. Spread half the ranch dressing mixture over the flatbread. Add the chopped cucumbers to the remaining sauce. Set aside. Top flatbread with mozzarella cheese, crumbled lamb mixture (you will have extra to use later on), cherry tomatoes, sliced shallot, Kalamata olives, feta cheese, arugula leaves, and oregano. Bake 10 minutes longer. Remove from oven, slice accordingly, and use reserve cucumber dip as side condiment.

Focaccia Herb Bread

What’s Cooking in Gail’s Kitchen? The Chow Down: Focaccia Herb Bread! I love bread. Don’t hate me. Besides, if the Italians and the French can make it a guilt-free pleasure, that’s good enough for me. Focaccia Bread is a flatter version than a loaf and actually resembles the texture of pizza dough and breadsticks. Are you with me now? At first glance you may think there is too much olive oil in this recipe. Not true. Actually, that is the secret to keeping the bread soft or preventing it from drying out. Feel free to begin imagining focaccia bread as an appetizer, sandwich bread, or healthy snack. Permission granted.

FOCACCIA HERB BREAD

Ingredients:

1 cup water

4 tablespoons olive oil, divided

1 teaspoon sea salt

3 cups bread flour

1/4 cup sugar

2 1/2 teaspoons active dry yeast

1 tablespoon fresh rosemary, chopped

1-2 tablespoons parmesan cheese, grated

Dipping Olive Oil

Instructions:

Using a bread machine, follow this order: add water, 2 tablespoons olive oil, sea salt, bread flour, and sugar. Make a small well in the dry ingredients. Pour the active dry yeast in the well. Select Dough/Manual cycle. When cycle is complete, coat a 10”x15” baking pan with 2 tablespoons olive oil. This will make the bottom crispy. Press the dough into the pan, stretching it to fit the pan. Be sure to turn the dough over to coat both sides with olive oil. Once the dough is stretched, take a wooden spoon and press it, handle side down, to make impressions in the dough, similar to dimples. Be careful. DO NOT make holes in the dough. Cover the pan with plastic wrap and place in a warm area, free of drafts. Let the dough rise for one hour. Preheat the oven to 400°. Remove the plastic wrap and discard. Sprinkle the top of the focaccia dough with rosemary leaves and parmesan cheese. Drizzle enough olive oil to pool in the indentations. Bake until golden brown, 18-20 minutes. Remove the focaccia bread and let it cool on a wire rack for 10 minutes. Cut into squares. Serve with herbed olive oil or enjoy as is.

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.

Warm Feta Spread

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Warm Feta Spread! At first glance you may think the hot pepper mixture is too flaming hot to eat. Peppers, after all, can be pretty spicy. Removing the seeds is half the battle. Still, the skin of a hot pepper contains oils which ignite the heat sensors in the mouth. All true. However, cheese acts as a natural fire extinguisher to diminish the heat factor, while promoting the amazing taste of peppers. Feta cheese contains milk, which is another component in reducing heat. Trust me, all together it works.

WARM FETA SPREAD

Ingredients:

8-ounce block feta cheese

1 tablespoon olive oil

1/4 teaspoon Herbes de Provence, crushed

1 tablespoon olive oil

1/2 green hot pepper, sliced

1 habanero pepper, seeds removed and chopped

1 shallot, sliced

1/4 teaspoon garlic powder

1 ripe tomato, diced

Fresh tarragon for garnish

Assorted bagel chips and crackers

Instructions:

Preheat oven to 350°. Place feta cheese block in an ovenproof dish. Drizzle with one tablespoon olive oil. Sprinkle with crushed Herbes de Provence. Bake 15 minutes until cheese is soft. Meanwhile heat one tablespoon olive oil in a skillet over medium heat. Add green hot pepper slices, chopped habanero pepper, sliced shallots, and garlic powder. Cook until soft, 2 to 3 minutes. Remove warmed feta cheese from oven. Top with diced tomatoes and hot pepper mixture. Garnish with fresh tarragon. Serve with assorted bagel chips and crackers.