peas

Eating My Way Through the Alphabet: Letter C

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Chop Chop Salad! Stop your scrolling and check this out. Because in every single bite, it delivers. Sure, it takes a few extra minutes to chop things up…but it’s so worth it. Check out the delicate, spears of baby asparagus. Imagine that sweet nutty taste. Or what about the thin-as-paper radish slices? They provide a slight tickle of pepper spray. Did you notice the tiny shallot rings nestled between the romaine and radicchio? Their subtle oniony/garlic taste may surprise you. Without a doubt, the finishing touch reveals feathery fronds of dill that promise not to overpower. Together, Chop Chop Salad comes across as ineffably sublime.

CHOP CHOP SALAD

Ingredients for Vinaigrette:

1 shallot, sliced and chopped

1/8 teaspoon lemon citrus peel

1/4 cup lemon juice

1 tablespoon garlic wine vinegar

1/4 cup olive oil

2 tablespoons Dijon mustard

2 tablespoons agave nectar

Instructions for Vinaigrette:

Combine shallot pieces, lemon citrus peel, lemon juice, garlic wine vinegar, olive oil, Dijon mustard, and agave nectar. Whisk well. Set aside at room temperature.

Ingredients for Salad:

Kosher salt

1 cup snow peas

1/2 bunch baby asparagus

5-6 radishes, thinly sliced

1 romaine heart, sliced

1/4 head radicchio, chopped

1/2 cup dill fronds, snipped

Instructions for Salad:

Fill a large bowl with ice water. Add a handful of kosher salt. Stir. Submerge snow peas and asparagus in ice water for 10 minutes. This makes them very crisp. Drain well; pat dry. Chop into bite-size pieces. Mix together romaine lettuce, chopped radicchio, snow peas, baby asparagus, and radish slices. Pour vinaigrette over all. Toss to coat. Add dill fronds. Serve immediately.

Eating My Way Through the Alphabet: Letter B

What’s Cooking in Gail’s Kitchen? The Color of Food: Baby Corn Split Pea Soup! For a taste of the country, chocked full of wholesome ingredients and tender smoked ham, look no further. Step off the beaten path of ordinary chicken noodle soup for a bowl of flavorful homemade goodness. Pay attention to the subtle smoky aftertaste of cottage ham that lingers on the tongue. Perhaps the blissfully sweet golden harvest of roasted baby corn meets your satisfaction. Either way, the blend of savory split peas infused among them will leave you asking for a smidgen more.

BABY CORN SPLIT PEA SOUP

1 3/4 cups dry split green peas and lentils, rinsed

2 cups vegetable broth

5 cups water

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/2 teaspoon celery seed

1 teaspoon sea salt

1 yellow onion, chopped

2 cups smoked ham, shredded

7-ounce jar baby corn, whole

Fresh cilantro

Instructions:

In a slow cooker, combine split peas and lentils, vegetable broth, water, garlic powder, black pepper, celery seed, and sea salt. Mix together. Add chopped onion and shredded ham. Cover and cook on HIGH for four hours, stirring occasionally to prevent scorching. Adjust with more water if soup becomes too thick. Meanwhile, drain baby corn. Pat dry. Take an iron skillet; spray it with nonstick oil. Heat on high temperature. Add baby corn. Gently turn corn as it browns so all sides are evenly roasted. Cut into pieces or leave whole. Add to soup. Lower crockpot setting to LOW. Cook two hours longer. Ladle into bowls. Garnish with cilantro. Serve warm.

Eating My Way Through the Alphabet: Letter J

What’s Cooking in Gail’s Kitchen? Eat More: Jasmine Rice Pilaf! If you can boil water, you can master the art of restaurant-style rice pilaf. It’s that simple. By using your favorite herbs and spices, the air is filled with an aromatic essence that draws everyone to the kitchen. Keep in mind, Patience is key. Follow this step-by-step recipe for a be-all and end-all gourmet fluffy rice pilaf that can be eaten as a main meal or partnered with a meat portion. I served it with Nugget Sesame Chicken, which you’ll be seeing a little later on. Stay tuned. 
JASMINE RICE PILAF
Ingredients:

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, finely chopped

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon cumin powder

1 cup long-grain jasmine rice

1 1/4 cup low-sodium chicken broth

1/4 cup white wine

1-2 tablespoons butter

4 ounces prosciutto, cubed

1/2 cup sweet baby peas

1 egg, beaten

1-2 tablespoons soy sauce

Fresh chives, snipped
Instructions:

In a medium saucepan over medium-high heat, combine olive oil, onion, garlic cloves, seasoned salt, and pepper. Cook until onion is translucent, stirring often, approximately 45 seconds. Sprinkle in cumin powder. Add jasmine rice; stir to coat. Cook 3 minutes until grains turn toasty. This prevents clumping later on. Add low-sodium chicken broth and wine. Bring to boil then reduce to simmer. Cover and cook until the liquid is absorbed, approximately 15 minutes. Remove from heat and fluff with fork. Take a cotton tea towel and cover the pan. Place the lid over the towel to absorb the steam; let rice rest for 10 minutes. Meanwhile, in a small skillet, heat butter on low. Add cubed prosciutto, peas, and beaten egg. Stir while cooking until egg is scrambled. Add soy sauce to taste. Before serving the rice, fold in the prosciutto mixture. To complete the pilaf, garnish with fresh chive snips. 

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? Eat More: Iceberg Lettuce 7-Layer Salad in a Jar! I don’t know about you, but I think this is a perfect idea for taking a salad-on-the-go. Use whatever jars you have on hand, such as quart or pint canning jars or even jelly jars. You decide the portion size. As a “do-ahead” recipe, it’s also a time-saver. Simply layer all the ingredients, top them off with the yummy homemade dressing, and then pack a couple jars in your lunchbox or picnic basket. It’s ideal for sharing. Choose healthy!
ICEBERG LETTUCE 7-LAYER SALAD IN A JAR
Ingredients:

1 head lettuce, shredded

2-3 green onions, snipped

5 eggs, hard-boiled and chopped

3 tomatoes, chopped

1 pound thick bacon, pan-fried and crumbled

1 cup cheddar cheese, shredded

3/4 cup frozen baby sweet peas, thawed and uncooked
Dressing:

2 cups mayonnaise 

2 tablespoons sugar
Instructions:

Prepare each ingredient, as indicated. Set aside. This is the order the jars will be assembled beginning at the bottom: Lettuce, green onion, hard-boiled eggs, tomatoes, bacon, cheddar cheese, and peas. To keep the layers even in the jar, use the handle of a wooden spoon to gently press the salad as you complete each layer. Mix together the mayonnaise and sugar. Divide evenly between the jars. Garnish with a few sprinkles of shredded cheese and crumbled bacon bits. Place a lid on each jar to secure. Refrigerate 8 hours or overnight. To serve, empty the jar onto a plate; mix in the dressing to moisten. Enjoy!

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Enchilada Cheesy Hash Browns! This time-honored recipe came to me from a friend who had perfected the art of authentic Mexican food. Monica shared some of her trade secrets on more than one occasion, but warned me about one unwary pitfall. “Once you perfect these traditional recipes, your husband may be less willing to take you out to dinner as often.” So be forewarned. Choose this perfect alternative for those nights you need a “meatless” meal. 
ENCHILADA CHEESY HASH BROWNS
Ingredients:

4 baked potatoes, peeled and shredded into hash browns*

2 tablespoons olive oil

1/8 teaspoon garlic powder

1/2 teaspoon sea salt

1/8 teaspoon cracked black pepper

3/4 cup Spanish onion, chopped

10 ounces baby peas

1 1/2 cups Monterey Jack cheese, shredded

1 1/2 cups extra-sharp cheddar cheese, shredded

10-count package corn tortillas

15 ounces tomatillo salsa

Green onions for garnish
Instructions:

Preheat oven to 350°. Spray a 9″x13″ glass baking dish with nonstick oil. Pour tomatillo salsa into a pie plate. Set aside. Place the corn tortillas on a plate nearby. In a large skillet, sauté onions in olive oil. Add hash brown potatoes, garlic powder, sea salt, and black pepper. Cook until slightly crisp. Add peas and mix well. To assemble enchiladas, dip one tortilla into tomatillo salsa on both sides. Transfer to a dinner plate and fill with potato mixture. Add 1 tablespoon of each cheese. Gently roll enchilada and place seam side down in glass dish. Repeat with remaining tortillas. Drizzle remaining salsa over all. Spread cheese over top of enchiladas. Cover with foil and bake for 45 minutes. Remove foil and brown cheese 5 minutes longer. Remove from oven. Garnish with green onion snips. Olé!
*If time is of the essence, you may substitute with frozen shredded hash browns. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Risotto Easy Peasy! Until I master the same technique of the gourmet risotto served in my favorite Italian restaurant, I turn to this reliable substitute. Made with eco-friendly high quality arborio rice and seasonings, it’s ready in half the time with results that please. By adding baby peas and fresh parmesan cheese, the outcome gives it my stamp of approval. 
RISOTTO EASY PEASY
Ingredients:

1 box Gluten-Free Lundberg Creamy Parmesan Risotto*

1/2 tablespoon olive oil

1/2 cup Parmesan cheese, grated

1/2 cup baby peas

Salt and pepper to taste
Instructions:

Sauté arborio rice for 2 minutes in olive oil over medium heat using a 2 quart saucepan. Add 2 1/2 cups water and seasonings. Bring to boil. Reduce heat to simmer and cook uncovered for 20 minutes, stirring occasionally. The rice will get thick and creamy. Add baby peas stirring until heated through. Garnish with parmesan cheese. Serve hot. 
*Available from Lundberg Family Farms. (I receive no recompense for promoting their product.)