Tuna Tartare with Seaweed

What’s Cooking in Gail’s Kitchen? Start Smart: Tuna Tartare with Seaweed! Do you wrinkle your nose when you hear the word “raw”? Some people get a little squeamish. How about if you see the word “sushi”? My grandkids’ eyes light up and their mouths begin to salivate. See the difference? “Tartare” is a fancy word for raw meat or seafood. In Hawaii, you may see the words “Ahi Poke”, which is a healthy raw tuna dish made with the best tuna right out of the sea. By adding a mixture of ginger, garlic, sesame oil, and red pepper flakes, the flavor becomes incredibly irresistible. Check out the closest Asian Deli to pick up a container of ready-to-serve seaweed salad. It’s already marinated in a delicious sauce. Together on a plate, you’ve just created a masterpiece.

TUNA TARTARE WITH SEAWEED

Ingredients:

2 ahi tuna steaks, cut into 1/4” cubes

3 tablespoons organic soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 green onion

1 red jalapeño pepper, sliced

4-ounce container of prepared seaweed salad

Green onion slivers for garnish

Instructions:

Pat ahi tuna dry with a paper towel. Transfer to a bowl. Add organic soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, the chopped white ends of the green onions, and the red jalapeño pepper slices. Gently toss to coat. Cover and refrigerate one hour. To serve, place prepared seaweed salad on a plate. Layer ahi tuna over salad. Garnish with the remaining green onion curls.

Bonita Beach Balloon Bar & Grill in Bonita Springs, Florida

Dining Outside the Home: Bonita Beach Balloon Bar & Grill in Bonita Springs, Florida! On your way back from the beach when you’re feeling as hungry as a shark and parched beyond feeling, make a stop at a friendly bar where open-air dining makes a spirit soar like a hot air balloon, no pun intended. The pub-style grub offers a delicious variety of flavors. It’s family-friendly and sits on the palm-lined main drag on Bonita Beach Road. It’s fairly new, since Covid anyway, but casual enough to feel like a neighborhood hangout. Get the taste of homemade with a southwest Florida twist. Take it from me, the grilled Shrimp Po’ Boy with a tangy Remoulade Sauce, toasted sub roll, fresh lettuce, and salty tomatoes did not disappoint. It’s Shrimpolicious.

Keto Midday Snack

What’s Cooking in Gail’s Kitchen? Start Smart: Keto Midday Snack! The funny thing about the Keto diet is discovering I ate that way, but didn’t know it was a “thing”. I’d pack a lunch in the morning because I was one of those people who ate at my desk. Hence, finger food seemed the logical choice. Hard-boiled egg, cheese wrapped in meat, nuts, veggies, and fruit. It was easy to nibble on and never got cold when a phone call or visitor interrupted my break. I wonder how many other people go through the same thing. Now, by choice, I still like finger foods to nibble on. Imagine that.

KETO MIDDAY SNACK

Ingredients:

3 slices smoked ham

3 slices Swiss cheese

Garlic and onion chives

3 cherry tomatoes

2 dill pickle spears

1/4 cup walnut halves

Instructions:

Place the ham on a flat surface. Add a slice of Swiss cheese. Lay garlic chives horizontally over cheese. Roll the pieces tightly into a spiral. Wrap two or three strands of onion chives around each ham roll and tie in a knot. Repeat two more times. Serve with cherry tomatoes, pickle spears, and walnut halves.

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.

Underrated Summertime Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Underrated Summertime Supper! Does anyone have a Himalayan Salt Block besides me? Well, one of the things I like about it is, it can take the guesswork out of adding seasoning to food. It’s a block of pink salt, after all. When serving cold foods like salads, fruits, and cheeses, refrigerate the salt block overnight before using. This helps to keep foods chilled for hours when you need it. Simply arrange the ingredients directly on the block, drizzle on the dressing, and you’re good-to-go. Clean up is easy. Never use soap; salt is naturally antibacterial. Remove food residue with a damp cloth or sponge. Rinse it with a clean swipe, then dab dry. Allow the salt block to air-dry before next use. You’re done.

UNDERRATED SUMMERTIME SUPPER

Ingredients:

4 ounces goat’s milk cheese, plain

1 teaspoon Italian dry mix spice blend

1/4 teaspoon red pepper flakes

8 ounces mixed greens, washed

1 Roma tomato, chopped

4 assorted mini sweet peppers, stems and seeds removed, sliced into rings

2 radishes, sliced very thin

1/4 red onion, thinly sliced

1 teaspoon Herbes de Provence

Balsamic Reduction Sauce

Crusty Artisan Bread

Instructions:

On a sheet of waxed paper, sprinkle Italian dry mix spice blend and red pepper flakes. Form the goat’s milk cheese into a ball. Roll it in the spice mix to cover all sides. Place cheese ball on the chilled Himalayan salt block. Next, arrange mixed greens in a single layer. Arrange Roma tomatoes, mini sweet peppers, radish slices, and red onion rings. Sprinkle Herbes de Provence over top. Drizzle balsamic reduction sauce over salad. Serve with crusty artisan bread.

Turmeric Chicken Curry

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Turmeric Chicken Curry! For those who dabble in traditional ethnic dishes, turmeric is a well-known spice that typically gives food a rich golden yellow hue. Although turmeric has a slightly bitter taste, curry powder combines it with cumin and chili powder to catapult the flavor from mild to very spicy. Keep in mind, a little goes a long way when adding flavor and color. I find turmeric mildly aromatic with a slight scent of ginger, which is appealing when added to chicken. Also, it can jazz up boring white rice by making an ordinary dish look a bit fancy.

TURMERIC CHICKEN CURRY

Ingredients:

1 tablespoon olive oil

1 pound boneless skinless chicken

1 onion, chopped

1/4 teaspoon garlic powder

1/2 cup chicken broth

1 cup crushed tomatoes

4 teaspoons turmeric

1/8 teaspoon cloves

1/2 teaspoon thyme

1/4 teaspoon sea salt

1/8 teaspoon black pepper

2 tablespoons cilantro, chopped

Instructions:

In a large skillet, warm olive oil over medium heat. Add chicken to brown, turning once. Add onions. Sprinkle with garlic powder. Sauté for 5 minutes until onions are soft and fragrant. Add chicken broth, crushed tomatoes, turmeric, cloves, thyme, sea salt, and black pepper. Cover and simmer for 45 minutes, stirring occasionally. Serve over rice. Garnish with fresh cilantro.

Elbow Macaroni Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Elbow Macaroni Salad! I owe freshness to the farmer’s market. And so should you. After all, they are a great resource for locally grown produce, herbs, eggs, and meats. Without a doubt, they are popping up everywhere. However, it’s okay to ask a few questions when you’re chatting with the growers. An important one might be if there are pesticides used. “Organic” does not always mean pesticide-free. Soil quality may be another concern. GMO seeds, animal treatment, and ideas for food preparation are also topics of discussion. Once I am familiar with a grower, I glean ideas for ways to store and cook the products. Some days I even walk away with recipes. The bottom line is, support your community. We’re all in this together.

ELBOW MACARONI SALAD

Ingredients:

2 cups elbow macaroni, cook according to package directions, then cool

2 tablespoons sweet onion, sliced

1/2 cup baby carrots, julienned

1/2 cup snow peas, sliced horizontally

4 radishes, thinly sliced

1/4 cup garlic vinegar

2 tablespoons lemon juice

1 tablespoon water

1 envelope Italian salad dressing dry mix

1/2 cup olive oil

Instructions:

In a large bowl, combine cooked macaroni and sweet onion slices. Add julienned carrots, sliced snow peas, and radish discs. Gently toss. In a measuring cup, combine garlic vinegar, lemon juice, water, Italian seasoning packet, and olive oil. Whisk together until completely blended. Drizzle dressing over the macaroni salad. Gently toss to coat ingredients. Refrigerate until ready to serve.

Quiche Keto-Friendly

What’s Cooking in Gail’s Kitchen? The Next Step: Quiche Keto-Friendly. So, in case you don’t know the difference between keto, paleo, and gluten-free, here’s a quick study. Keto focuses on fat, carbs, and protein without grains or breads. Paleo avoids most dairy, legumes, and grains. And gluten-free basically means you’ve given up wheat, rye, and barley. So you can be on a gluten-free diet and still be keto-friendly. What I’ve done today is eliminate the crust in the traditional quiche making it similar to an omelette, only thicker. No worries. You won’t miss the crust because the ham and cheese filling is worth the trade-off.

QUICHE KETO-FRIENDLY

Ingredients:

8 eggs

1/2 cup milk

1/2 cup Greek yogurt

1/2 teaspoon seasoned salt

1 cup ham chunks

1 cup cheddar cheddar, shredded

1 tablespoon onion, minced

Instructions:

Preheat oven to 325°. Beat eggs, milk, Greek yogurt, and seasoned salt. Add ham chunks into egg mixture; stir to combine. Fold in shredded cheese and minced onion. Pour into a greased loaf pan. Bake uncovered 40-45 minutes until set. Top should appear golden brown.

Green Chile Soup

What’s Cooking in Gail’s Kitchen? The Next Step: Green Chile Soup! I was rushing through an airport recently and knew I wanted something to eat. The waitress at the Mexican restaurant recommended the full bodied taste of Green Chile Soup. It hit the spot. From the first tangy spoonful of mild green chiles to the gentle creaminess on my tongue, I knew this wasn’t your typical soup. It may have been a regional delicacy, but by making it at home, I saved myself a round trip ticket to Colorado.

GREEN CHILE SOUP

Ingredients:

20 green chiles, large

1 yellow onion, chopped

1 tablespoon butter

1/2 teaspoon sea salt

1/4 teaspoon garlic powder

3 cups chicken broth

1 cup heavy cream

1/3 cup Greek yogurt

Monterey Jack cheese and cilantro, for garnish

Instructions:

Place green chiles on a wire rack over a foil-lined baking sheet. Roast on Broil until blistered and charred. Remove from oven. Cool. Discard stems and seeds. In a large pan, warm butter over medium heat. Add chopped onion. Sprinkle with sea salt and garlic powder. Cook until soft. Add roasted chiles and chicken broth. Reduce heat and simmer for 20 minutes. Transfer to a food processor and blend until smooth. Transfer mixture back to pan. Stir in cream and Greek yogurt. Gently warm mixture until soup is heated through. Serve with fresh cilantro and Monterey Jack cheese.