organic

Dining Outside the Home: Street Burger in Wailua, Kauai 

Dining Outside the Home: Street Burger in Wailua, Kauai! An urban upscale burger joint? When you add a gourmet chef who gives you a front row seat to his Argentinian-style grill and a pastry chef with a view of the kitchen, it adds up to years of experience serving the public with flare. The menu boasts 20 different kinds of burgers, made from good, natural ingredients. Even the condiments are made from scratch. The high-ceiling décor is industrial chic. In a sweeping glance, you’ll find everything from ship lap and tile to stainless and hardwoods reflected in the surroundings. Through glass-paneled sliding barn doors, a view of the Sleeping Giant mountain range forms a backdrop for inside seating. The enticing aromas encourage you to relax and stay awhile. Put down the cell phones and soak up the rustic ambience. When the feta-spinach-cucumber stuffed Greek burger arrived, with a flip of the oversized striped napkin across my lap, I was ready to dig in. 

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Easy Energy Balls! Do you ever get those mid-morning blahs where all you want to do is go back to bed? Well, here’s a way to get a tasty boost of energy without the guilt of a candy bar. By choosing pure and organic ingredients, you not only reap the health benefits, but you also gain the satisfaction your tummy needs in order to feel full. Make up a batch in minutes, store in the refrigerator, then Grab and Go! 
EASY ENERGY BALLS
Ingredients:

1 cup organic creamy dark roasted peanut butter 

2/3 cup pure honey

2 cups flaked coconut 

2 cups old fashioned whole grain oats

1 cup organic flaxseed 

1 cup dark chocolate chips

2 teaspoons vanilla extract 

1 teaspoon ground cinnamon 

1/2 cup ground nuts
Instructions:

Warm peanut butter just enough to blend well with the honey. Remove from heat and add coconut, oats, flaxseed, and chocolate chips. Mix well. Sprinkle in cinnamon and vanilla extract. Mix thoroughly. Roll into 30 bite-size balls, coat in ground nuts, and store in the refrigerator in a sealed container. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? The Daily Special: You Are What You Eat! I’ve been hearing this phrase my entire life, and it wasn’t until recently I actually began paying attention to it again. Oh sure, I knew moderation was key, exercise important, and water essential. I tried to maintain a balanced diet of fruit, vegetables, grains, dairy, meats, and even fats because it made a difference in how well I felt. Plus it reflected in my energy level as well. So, as I was collecting all this produce, it seemed like a no-brainer to share the snapshot with everyone. Bon Appétit.
YOU ARE WHAT YOU EAT
Ingredients:

Tomatoes

Green Beans

Assorted Peppers

Corn on the Cob

Zucchini 

Onion

Garlic

Squash
Instructions:

Wash the vegetables. Eat them raw, cooked, puréed, chopped, minced, buttered, grilled, roasted, par-boiled, or baked. 
“Make food simple

and let things taste

of what they are.”

~ Curnonsky (Maurice Edmond Sailland)

French Writer (1872-1956)

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? Home Cooking: Indiana Sweet Corn! With July on the horizon, already the taste buds begin yearning for that extra juicy sweet corn freshly picked straight from the farmer’s field. After all, it’s best eaten the day it’s picked. There’s no taste quite like it. Get connected to the Farmers Market in your area for the best produce. 
INDIANA SWEET CORN
Ingredients:

4 ears of Indiana sweet corn

Sea salt to taste

Butter for slathering
Instructions by Boiling:

Fill a stock pot with enough water to cover the corn. Bring it to a boil. Dissolve a tablespoon of salt in the water. Remove outer husk and silk from corn. Rinse corn. Carefully drop each ear into boiling water. Cover with lid and lower heat to medium. Cook 3-5 minutes. Remove with tongs and serve immediately with butter and sea salt. 
Instructions for Microwaving:

I cook one ear at a time when I’m only preparing a few ears for a meal. Leave corn in husk. With a sharp knife, cut off the pointed end of the corn cob. Rinse under running water. While the ear of corn is wet, wrap a paper towel around it. The water will moisten the paper towel. Place the ear of corn in the microwave and cook on 100% power for 2-3 minutes. The husk will trap and steam the corn. Watch! Remove from microwave and let sit for a couple minutes. Use the paper towel to carefully shuck the corn. The silks come off easily. 
Whichever method you choose, the reward is a taste of sugary-sweet Indiana heaven. Enjoy!

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? A Second Helping of Honeycomb Sweet Bee! Raw honeycomb has the most incredible flavor concentrated with the sweet nectar of wildflowers. The first time I tasted it, with a crisp apple slice and a nibble of sharp cheese, I realized what all the buzz was about. This edible mystery is a conversation-starter at every gathering. And a little goes a long way. Store honeycomb at room temperature in a covered container. 
HONEYCOMB SWEET BEE
Ingredients:

Raw Honeycomb Square 

Granny Smith apples 

Cheddar Cheese, Extra Sharp*

Seedless Grapes

Smoked Almonds, whole with sea salt

Multi-Grain Crackers

*Brie may be used as well. 
Instructions:

Place a square of raw honeycomb in the center of a shallow dish or platter. Arrange apple slices, seedless grapes, assorted cheese cubes or wedges, crackers, and nuts around the edges. Provide an appetizer spreader, utensil, or spoon to serve. As the honeycomb cells are broken, they release the golden honey within. 
***My resource for purchase is the Savannah Bee Company. (I receive no recompense for promoting their product.)