onion

Egg Roll in a Bowl

What’s Cooking in Gail’s Kitchen? Clean Eating: Egg Roll in a Bowl! For once in my life I’m taking the easy route to an old favorite. Making eggs rolls, using store bought wrappers, can be quite a labor-intensive ordeal. There’s the cutting of vegetables, marinating of meat, separating the wrappers and covering them with a moist towel, then heating the oil for deep-fried results. And there’s nothing wrong with that. I just wasn’t up to the task when what I really wanted was more of the amazing filling to devour. Don’t get me wrong, I still drizzled on the duck sauce, probably more than was necessary. But it’s all a matter of individual taste. Lean in and I’ll tell you a secret. I’d do it again.

EGG ROLL IN A BOWL

Ingredients:

2 tablespoons sesame oil

1 onion, diced

3 cloves garlic, minced

1 pound shredded pork, precooked

1/2 teaspoon ginger

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1 tablespoon sriracha sauce

14-ounce bag coleslaw mix

3 tablespoons soy sauce

1 tablespoon rice vinegar

2 tablespoons toasted sesame seeds, for garnish

Drizzle of sriracha

Green onions, for garnish

Duck Sauce, if desired

Instructions:

Warm the sesame oil in a large skillet over medium-high heat. Add the chopped onion and minced garlic. Sauté until the onions are translucent and the garlic is fragrant. Add the shredded pork, ginger, sea salt, black pepper, and sriracha sauce. Mix well. Cook until the pork is heated through. Add the coleslaw mix, soy sauce, and rice vinegar. Sauté until the coleslaw is slightly tender. Divide into serving bowls. Garnish with toasted sesame seeds, drizzle of sriracha, and chopped green onions. Spoon prepared Duck Sauce over top, if desired.

Vegetarian Bread ‘n Butter Pudding

What’s Cooking in Gail’s Kitchen? Talking Points: Vegetarian Bread ‘n Butter Pudding! If I’ve said it once, I’ve said it a hundred times. One of the privileges of being part of the blogosphere is benefiting from the vast friendships beyond my little corner of the world. Not only is it a creative outlet for expressing my love of food, it also challenges me to stretch my palate and try new things. Today’s recipe comes from Corrie, a Brit, who thrives on a vegetarian diet. She has a fabulous blog entitled http://corriesrabbitfood.com where food looks so amazing it makes you forget about being a meat-lover. To clear up any confusion, “bread pudding” is more commonly known as a dessert. But “bread and butter pudding” is made by buttering the bread before adding any liquid. Now you see the difference, which is why this makes a fabulous breakfast dish. Are you ready to eat more? Then let’s get started.

VEGETARIAN BREAD ‘N BUTTER PUDDING

Ingredients:

1/2 loaf baguette bread, sliced

4 tablespoons butter, softened

1/2 cup red onion, sliced

3 gloves garlic, sliced

1/3 cup parmesan cheese, shredded

1/3 cup gruyère cheese, shredded

2 tablespoons cheddar cheese, shredded

3 eggs

1 cup skim milk

1/2 teaspoon seasoned salt

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons cheddar cheese, shredded

Thyme sprigs, for garnish

Instructions:

Preheat oven to 400°. Butter a 5”x7” baking dish with softened butter. Set aside. Lightly butter both sides of a baguette slice, then place in the baking dish. Repeat until all pieces of baguette are buttered. When placing them in the baking dish, arrange in a zigzag pattern. This leaves room for the spaces to be filled in with ingredients. Next evenly divide the red onion slices and garlic pieces between the bread. Generously sprinkle the entire loaf with shredded parmesan, gruyère, and 2 tablespoons of cheddar cheese, with attention given to lightly packing the cheese in areas where spaces exist. In a bowl, whisk together eggs, skim milk, seasoned salt, basil, marjoram, and oregano. Slowly pour over the pudding, soaking each slice of bread. Top with remaining 2 tablespoons of shredded cheddar cheese. Bake in the oven for 25-30, or until set Remove from oven. Garnish with fresh thyme sprigs. Serve warm.

French Fried Onion ‘n Pork Flatbread

What’s Cooking in Gail’s Kitchen? Talking Points: French Fried Onion and Pork Flatbread! Don’t wait all year to sink your teeth into those crispy onion toppers sprinkled over holiday green bean casserole. Be creative. The onion crunch can be added to soups, salads, burgers, and pizza, too. Simply use your imagination and I guarantee you can talk yourself into something delicious. Barbecue pork, with its sweet and tangy sauce, had me longing for a side order of onion rings. Social distancing and restrictions meant that wasn’t going to happen. So, I opened the pantry door and there on the shelf was a can of the next best thing. French Fried Onions saved the day. Set your wheels in motion, then fork it over.

FRENCH FRIED ONION ‘N PORK FLATBREAD

Ingredients:

1 prepared flatbread

1 tablespoon olive oil

1 tablespoon cornmeal

1/8 teaspoon garlic powder

1/3 cup sweet and tangy barbecue sauce, plus 1 tablespoon for garnish

1 cup seasoned pork, cooked and shredded

2 tablespoons green pepper, chopped

2 tablespoons red pepper, chopped

2 tablespoons yellow onion, chopped

1 cup mozzarella cheese, finely shredded

1/2 cup French fried onions

1 tablespoon ranch dressing, for garnish

Instructions:

Preheat oven to 400°. Brush bottom of flatbread with olive oil. Sprinkle with cornmeal and garlic powder. Bake 5 minutes. Remove from oven. Spread the barbecue sauce over the flatbread. Layer the shredded pork on top. Add the green pepper, red pepper, and yellow onion. Top flatbread with mozzarella cheese. Bake for 8 minutes, then top with French fried onions. Bake 2-3 minutes longer. Remove from oven, slice accordingly, then drizzle reserve barbecue sauce and ranch dressing over all. Serve immediately.

X-Treme Everything Deviled Eggs

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: X-treme Everything Deviled Eggs! When it comes to deviled eggs, you hear a plethora of descriptions ranging from “world’s best” to “million dollar” to “dangerously good” deviled eggs. But here’s the catch: Everyone has a different number of taste buds. They extend beyond your tongue to include the roof of your mouth as well as the inner cheeks and throat. What you find appealing may not interest me in the least. Here’s a good example. Everything But Bagel Seasoning contains garlic, onion, poppy seeds, and sesame seeds. While it may make your heart flutter sprinkled all over a freshly baked bagel, it may sound completely gross mixed in a deviled egg. On the other hand, when I topped the deviled egg with a clump of newly grown alfalfa sprouts, my taste buds did something similar to a TikTok dance. Just saying.

X-TREME EVERYTHING DEVILED EGGS

Ingredients:

6 hard-boiled eggs

2 tablespoons mayonnaise

2 tablespoons cream cheese, room temperature

1 tablespoon Everything But Bagel Seasoning

Alfalfa sprouts, for garnish

Instructions:

Peel the prepared hard-boiled eggs. Slice in half horizontally. Carefully remove the solid yolks and transfer to a small bowl. Place the egg whites on a serving platter. Using a fork, mash the egg yolks into a fine crumble. Add mayonnaise and softened cream cheese. Mix until smooth and creamy. Fold in Everything But Bagel Seasoning. Spoon the yolk filling into the egg whites. Sprinkle more seasoning on top, if desired. Garnish deviled eggs with a crown of fresh alfalfa sprouts.

Ultimate Turkey Hash

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Ultimate Turkey Hash! There’s something about eating a forkful of savory potatoes for breakfast. And if watching your carbs is a thing, your body has a better chance of burning carbs in the morning. At least that’s what my husband tells me. I tend to look more at portion-control and fat content. Then again, I also put a lot of value in metabolism, genetics, and good ole nutrition. No matter how you serve it up, in the end it’s nothing more than a turkey shoot.

ULTIMATE TURKEY HASH

Ingredients:

1 potato, washed with skin on

1-2 tablespoons olive oil

1/4 cup green pepper, chopped

1/4 cup onion, diced

1/2 teaspoon seasoned salt

1/4 teaspoon garlic and herb seasoning blend

1/2 cup seasoned turkey, shredded

2 eggs

Instructions:

Wash potato, pierce with a knife, and microwave on High for 4 minutes. Transfer to a cutting board. Cut into chunks. Warm olive oil in a medium skillet over medium-high heat. Add green peppers and diced onions. Sauté 5 minutes, or until soft. Add potatoes. Sprinkle with seasonings. Cook until potatoes turn golden brown. Add shredded turkey. Heat through. Make two wells. Spray centers with nonstick oil. Drop an egg into each well. Cover pan for one minute. Reduce heat to low. Check eggs. Cover one minute longer or cook until eggs are set. Serve immediately.

Turkey Burrito Bowl

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Turkey Burrito Bowl! If I’ve said it once, I’ve said it a hundred times…freeze leftover meat for another day. I’m still working on that 22-pound turkey I baked some time ago. You’d certainly never know it by the variety of meals we’ve eaten. Soups, sliders, hash, and the daily special are among the numerous ways we reduce food waste while saving money. By adding fresh produce and grains, using leftover turkey simply becomes a brilliant time saving option. You probably utilize leftovers yourself without even giving it a second thought. I’m thinking stir-fry, casseroles, omelets, and basic sammies. See how easy it is? Just don’t tell the kids.

TURKEY BURRITO BOWL

Ingredients:

2 cups cooked turkey, shredded

1/8 teaspoon garlic powder

1 teaspoon kosher salt

1/4 cup orange juice

1/4 cup vinegar

2 tablespoons butter

Sides: Avocado, lettuce, red onion, tomato, rice, yogurt, and tortilla corn chips

Cilantro, for garnish

Instructions:

Preheat oven to 350°. Combine shredded turkey, garlic powder, kosher salt, orange juice, vinegar, and butter. Transfer to an ovenproof covered dish. Bake 30 minutes, or until all liquid is absorbed. If necessary, remove lid after 30 minutes to allow the juices to breathe. Serve seasoned turkey with instant rice, tortilla chips, and fresh produce.

Leftover Turkey Orzo Soup

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Leftover Turkey Orzo Soup! You can always tell when I’m going down a road of mealtime shortcuts. It might be because I stayed up late the night before binge-watching Netflix, or I suddenly got a burst of energy to work in the outdoor herb garden instead. Life in the country is always filled with distractions, that’s for sure. But that doesn’t mean we sacrifice healthy meals for fast-food. Leftover turkey roast can be magically transformed into a bowl of hearty, delicious soup loaded with vegetables, orzo pasta, and earthy herbs. Be good to yourself. You’re worth it.

LEFTOVER TURKEY ORZO SOUP

Ingredients:

1-2 tablespoons olive oil

1/2 sweet onion, diced

1 stalk celery, chopped

6-7 mini carrots, sliced

1/4 teaspoon garlic powder

1/4 teaspoon thyme

1/2 teaspoon oregano

4 cups chicken broth

1/2 cup orzo pasta

2 cups cooked leftover turkey, shredded

Instructions:

In a large deep skillet, warm olive oil over medium heat. Sauté diced onion, chopped celery, and sliced carrots until softened, 5-6 minutes. Add garlic powder, thyme, and oregano. Cook for one minute longer until fragrant. Stir occasionally. Add chicken broth. Bring to a boil. Add uncooked orzo pasta and shredded turkey. Bring back to a boil, then reduce heat to simmer. Cover. Cook 15 minutes until orzo is tender. Remove from heat; stir. Ladle soup into bowls and serve.

Kumquat Cilantro Salsa

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Kumquat Cilantro Salsa! For those of you who love the taste of oranges, but hate the idea of peeling the skin, let me introduce you its distant cousin. The Kumquat; native to Southeast Asia. It’s about the size of an olive and can be either round or oblong. But here’s the best part: you can eat the outer skin. No peeling required. The kumquat has a sugary sweet citrus flavor that makes your taste buds boomerang between sour and tangy. Please note, there are tiny seeds, much like those in a grape, so you can either eat them or remove them.

KUMQUAT CILANTRO SALSA

Ingredients:

1 pound kumquats, washed and sliced with seeds removed

1 Roma tomato, diced

1/2 cup sweet onion, thinly sliced

1/4 cup cilantro, chopped

3 tablespoons olive oil

1/4 teaspoon red pepper flakes

1/8 teaspoon sea salt

Dash of cayenne pepper (optional)

Tortilla Corn Chips

Instructions:

Make sure the skin of the kumquat is blemish-free and not dimpled. Discard if necessary. In a bowl, combine sliced kumquats, diced tomato, sweet onion slices, and chopped cilantro. Gently toss. In a small bowl, whisk together olive oil, red pepper flakes, cayenne pepper, and sea salt. Drizzle over kumquat mixture. Refrigerate for one hour. Serve with tortilla corn chips.

Jalapeño Celery Crack

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Jalapeño Celery Crack! I’m not ashamed to say I’ve found a new addiction. Hence the name. By the time I wrote this post, I had already made this recipe 3 times and shared it once with a close friend. Jalapeño Celery Crack has a spicy creaminess that screams, “just one more bite”. When I ran out of celery, I discovered it tastes amazing on tortilla corn chips. Sometimes you need an appetizer. Sometimes you want a snack. And sometimes making it part of a meal is justification enough. Perhaps you should try it. You know you want some.

JALAPEÑO CELERY CRACK

Ingredients:

1 bunch of celery, cut into 4” pieces

8-ounce cream cheese, room temperature

3 tablespoons mayonnaise

1/4 teaspoon sea salt

1/4 teaspoon dill

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon parsley

2/3 cup pickled jalapeños, chopped

1 tablespoon pickled jalapeño juice

2 strips of applewood smoked bacon, cooked and crumbled

Instructions:

Cut celery into 4” pieces. Set aside.

Combine softened cream cheese and mayonnaise in a medium bowl. Mix until smooth. Add sea salt, dill, onion powder, garlic powder, and parsley. Mix thoroughly. Add chopped jalapeños, pickled jalapeño juice, and crumbled bacon. Stir well to blend. Refrigerate one hour. Arrange celery stalks on a platter. Fill with jalapeño mixture. Garnish with extra dill. Serve.