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Zucchini Zoup

What’s Cooking in Gail’s Kitchen? Start Smart: Zucchini Zoup! Here’s a delicious way to warm your tummy as the days turn cooler and leaves begin to fall. Try this savory thick and hearty soup made with zucchini. It’s a one-pot meal filled with nutrition. But that’s not all. It can be made from scratch in a matter of minutes. You have the option of a smooth flavorful finish, or allowing chunks of vegetables here and there. I puréed about 3/4 of it so I could still spoon bits of zucchini, onions, and garlic in my mouth to savor. If you like to crumble crackers in the soup, be my guest. From time to time, that’s the only way that’ll do.

ZUCCHINI ZOUP

Ingredients:

4 tablespoons olive oil

1 sweet onion, finely chopped

1 jalapeño pepper, stem removed and roughly chopped

3 garlic cloves, chopped

1/2 teaspoon kosher salt

1 large zucchini squash, ends cut but skin on, then chopped

1/3 cup chopped cilantro

1/4-1/2 cup light cream

Colby Jack cheese, grated for garnish

Instructions:

In a large saucepan, warm olive oil. Sauté sweet onion, jalapeño pepper, garlic cloves, and zucchini squash over medium heat. Reduce heat to simmer. Sprinkle with kosher salt. Cover and allow vegetables to cook down until tender, about 15-20 minutes. Using a mini chopper, purée mixture in batches, returning soup to the pan. Over low heat, add chopped cilantro and light cream, stirring constantly until heated through. For a thinner soup, add more light cream. Ladle into soup bowls. Sprinkle with grated Colby Jack cheese. Serve immediately.

Xtra Healthy Turkey Spaghetti

What’s Cooking in Gail’s Kitchen? Start Smart: Xtra Healthy Turkey Spaghetti! It’s true you can limit your weekly intake of meat by choosing vegetarian recipes and meatless meals. On the other hand, by making a simple substitution of turkey over beef, you’re getting a leaner, less fatty meat without sacrificing taste. But the debate continues. Some report that nowadays leaner beef choices still make beef the winner when it comes to fat, sodium, and cholesterol. To be honest, I already had baked turkey on hand, so I took advantage of it and went for something a little different. Variety, in my kitchen, is the spice of Life.

XTRA HEALTHY TURKEY SPAGHETTI

Ingredients:

1 pound of shredded turkey, precooked

1 tablespoon olive oil

1 poblano pepper, chopped

1 green pepper, cut into strips

1/3 cup onion, chopped

15-ounces prepared marinara sauce or spaghetti sauce

6 ounces angel hair pasta

2 cups mozzarella cheese, shredded

Grated parmesan cheese, for garnish

Instructions:

Preheat oven to 350°. Spray four individual casserole pans with nonstick oil. Set aside. In a skillet over medium heat, warm olive oil. Add poblano pepper, green pepper, and chopped onions. Sauté until tender. Stir in the shredded turkey and marinara sauce. Turn heat off and set aside. Prepare angel hair spaghetti according to package directions. Drain thoroughly. Add cooked pasta to sauce. Stir to mix. Transfer turkey spaghetti to individual casseroles. Divide mozzarella cheese between them. Bake 20-25 minutes until cheese is golden and melted. Garnish with parmesan cheese before serving.

Vine-Ripened Tomato Pie

What’s Cooking in Gail’s Kitchen? Start Smart: Vine-Ripened Tomato Pie! Oddly enough, I’ve had a couple people tell me they’ve never heard of tomato pie. It may be more of a southern dish, or perhaps its more familiar to those of us who live in the country and can’t figure out what to do with the abundance of garden tomatoes. Who knows? I must admit there is a secret ingredient that I discovered from the Savannah restauranteur and popular chef, Paula Deen. Maybe you can pick it out, too.

VINE-RIPENED TOMATO PIE

Ingredients:

1 prepared deep-dish pie shell

4-6 Roma tomatoes, sliced

1 tablespoon kosher salt

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon basil

1/8 teaspoon garlic powder

1/2 cup sweet onion, chopped

1 cup mozzarella cheese, shredded

3/4 cup cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded

1/4 cup parmesan cheese, grated

1 cup mayonnaise

Cherry tomatoes, for garnish

Basil leaves, for garnish

Instructions:

Preheat oven to 350°. Bake the pie shell according to package directions. Remove from oven and set aside. In a bowl, combine sliced tomatoes, kosher salt, oregano, marjoram, basil, and garlic powder. Allow tomatoes to “weep” for 10 minutes. Using a slotted spoon, transfer seasoned tomatoes to the pie shell. Layer sweet onion over tomatoes. In another bowl, combine mozzarella cheese, cheddar cheese, pepper jack cheese, and parmesan cheese with mayonnaise. Mix well. Spread cheese mixture over top of tomatoes and onions. Bake 30 minutes, or until lightly browned. Garnish with cherry tomatoes and basil leaves.

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.