potato

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? All the Buzz: Yucca Crispy Sticks! From time to time I get a little help from my friends. Recently The Dancing Herbalist* suggested I share a post on the yucca root with my readers. To be honest, I have yucca plants growing all over my yard, and while I enjoy their hardy green foliage year round, and their beautiful white fan of blossoms every summer, I never gave them a second thought as a food source. Apparently they contain dietary fiber advantageous in controlling blood sugar and cholesterol levels in subtropical regions. Tasting very much like a potato, with roots that simulate a sweet potato, the yucca root is an healthy option loaded with antioxidants. I admit, I learn something new every day. 
YUCCA CRISPY STICKS
Ingredients:

1 large yucca, peeled and cut into sticks

1-2 tablespoons olive oil

1/2 teaspoon chili powder 

1 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

1/2 cup Panko seasoned bread crumbs

1/3 cup Italian seasoned bread crumbs, finely ground

1/4 cup Parmesan cheese, grated
Instructions:

Preheat oven to 425°. Peel yucca with vegetable peeler to remove waxy skin. Cut into sticks, as uniform in thickness as possible. Do not make too thin. Place in a 2-quart pan with enough water to cover. Bring to boil. Cook 5-7 minutes. Remove and drain immediately. Submerge in an ice bath. Transfer drained sticks to a large bowl. Coat with olive oil and chili pepper, seasoned salt, and cracked black pepper. Mix together panko crumbs, Italian seasoned bread crumbs, and Parmesan cheese. Spread on waxed paper. Roll each seasoned yucca stick in the crust mixture to coat and line in a single layer on a wire rack nested on a baking sheet. Bake 10 minutes, turn and bake 5 minutes longer until golden brown. Serve warm with spicy mayo. 
Ingredients for Spicy Mayo:

3 tablespoons mayonnaise 

1-2 tablespoons sriracha sauce

1 teaspoon lemon juice

1 teaspoon soy sauce

1 teaspoon chili pepper rings
Instructions:

Combine mayonnaise, sriracha sauce, lemon juice, and soy sauce in a bowl. Mix well until smooth. Garnish with chili pepper rings. 
* Please visit The Dancing Herbalist at 

https://thedancingherbalist.wordpress.com

Eating My Way Through the Alphabet; Letter K

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Kohlrabi Fritters! I stumbled onto this odd shaped vegetable at the Farmers Market and was intrigued by the green spiked bulbous shape with its long leafy shoots. It reminded me of a turnip, but had the faint aroma of cabbage. After learning its name, I just had to try it. My mind was already thinking of its seasoned taste fried crisp in olive oil. 
KOHLRABI FRITTERS
Ingredients:

1 medium kohlrabi 

1 small sweet potato

1/2 yellow onion

1/2 teaspoon seasoned salt

1/8 teaspoon garlic powder

1/8 teaspoon cracked black pepper

1/8 teaspoon crushed red pepper flakes

1 teaspoon baking powder

1/2 cup flour

2 eggs, beaten

1 green onion

Olive oil for frying
Instructions:

Peel kohlrabi and sweet potato. Using a food processor, grate the kohlrabi, sweet potato, and yellow onion. It should equal 3 1/2 cups of shredded vegetables. Transfer to a bowl. Add seasonings, baking powder, and flour. Fold in the beaten eggs to coat well. Snip the green onion with kitchen shears and gently mix in. The fritters should stick together. Pour enough olive oil in a skillet to cover the bottom of the pan. Heat on medium high. Drop kohlrabi mixture by heaping spoonfuls into the oil. Pan fry 2 minutes without burning. Turn over and fry another 2 minutes. Watch! Remove and drain on paper towels. Continue making fritters until all mixture is used. Serve warm with a dollop of Greek yogurt and garnish with green onion snips. 

Eating My Way Through the Alphabet; Letter O

What’s Cooking in Gail’s Kitchen? A Second Helping of Over-the-Border Spicy Chicken Ranch Soup! That’s a mouthful, to be sure. I start with my classic potato soup recipe and spice things up a bit. As you can imagine, one thing leads to another and within minutes, you’ve got a meal in a bowl. 
OVER-THE-BORDER SPICY CHICKEN RANCH SOUP
Ingredients:

2 cups water

2 medium potatoes, peeled and cut up

4 tablespoons butter

1/2 teaspoon red pepper flakes

1/8 teaspoon cracked black pepper

1/8 teaspoon salt

1 small onion, chopped

1 packet of dry Ranch seasoning mix

2 cups milk

1 cup pre-cooked grilled chicken strips, cut into cubes

1/2 cup frozen mixed vegetables (corn, peas, carrots, and green beans)

4 ounces Velvetta cheese, sliced

Instant potatoes to thicken, if needed

Parmesan cheese, shaved
Instructions:

In a 2-quart pan, add water, potatoes, salt, pepper, red pepper flakes, onion, and butter. Bring to boil and cook until tender. Do not drain. Stir in Ranch seasoning mix until blended. Add milk, chicken, vegetables, and cheese. Simmer for 30 minutes, stirring frequently. To thicken, sprinkle instant potatoes into soup using a tablespoon at a time. Garnish with shaved Parmesan cheese.