protein

Prime Rib Dinner Salad

What’s Cooking in Gail’s Kitchen? Time To Eat: Prime Rib Dinner Salad! Have you ever noticed when you order a meal salad, the waiter asks if you want to add protein to that? Somewhere down the line the “Great Wizard” of salad creation decided it was time to crank up the price by enticing customers with “added protein”. Steak? Chicken? Shrimp? Sure, we nixed the sub rolls and hamburger buns in exchange for crunchy croutons and sugared nuts, but are we really making a difference in making healthy choices? The answer is actually, Yes. By adding protein, believe it or not, the natural fat actually helps the body digest carbs a little slower and increase energy levels. The bottom line is, protein does fill you up more and keep you from binge eating before the next meal. So the next time you’re asked about protein, boldly nod your head up and down and go for it.

PRIME RIB DINNER SALAD

Ingredients:

1 pound prime rib steak, cooked and cut into chunks

2 cups iceberg lettuce, gently torn

1/2 pint cherry tomatoes, halved

1/4 red onion, sliced

1 radish, thinly sliced

1 hard-boiled egg, chopped

2 slices bacon, crispy and crumbled

2 ounces blue cheese, crumbled

Dressing, of choice

Instructions:

Warm the steak slightly. Divide the following ingredients into two salad bowls: iceberg lettuce, cherry tomatoes, red onion slices, radishes, hard-boiled egg, bacon crumbles, and blue cheese. Top with prime rib chunks. Add dressing of choice. Serve.

Quail Eggs 101

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Quail Eggs 101. You may have noticed, at the grocery, a row of miniature egg cartons featuring cream-colored brown speckled eggs next to the typical domesticated chicken varieties. Introducing quail eggs. As I picked up a carton to place in my shopping cart, the woman next to me asked, “What are you going to do with those?” Sparing her the nutritional value of a super-protein food, I simply smiled and replied, “Oh, I’m going to hard-boil them and then roll each one in za’atar seasoning.” Her face lit up, her head nodded in approval, and she responded with delight, “Yes. Za’atar.” Prepare to pay a little more for these coveted jewels. They are about a third the size of chicken eggs. For special occasions, though, quail eggs are definitely a conversation-starter.

QUAIL EGGS 101

Ingredients:

12-15 count quail eggs

Ideas for Serving:

Quail Egg Morning Smoothie

Deviled Quail Eggs

Pickled Quail Eggs

Omelets or Frittatas

Salad Toppers or Garnish

Bacon-Wrapped Quail Eggs

Fried Quail Eggs

As you can see, quail eggs can be the star attraction. Cracking them can take a little practice, due to their size. Avoid using undo force to avoid crushing them into the palm of your hand.

Rosemary Lemon Roasted Turkey

What’s Cooking in Gail’s Kitchen? After the Holidays: Rosemary Lemon Roasted Turkey! Did you know a frozen turkey will last up to two years in the freezer? First and foremost, it’s only a bargain if you have the space to store it. That being said, roasting a turkey is a great source of lean protein. A whole bird provides healthy meat that can be served several different ways. Unfortunately, our bodies need protein and cannot store it. We need to replenish protein in order to build strong bones, repair muscle, heal skin, and help keep blood sugar levels even. All the other vitamins and minerals are a bonus. A few words of advice: Remove and discard the skin of the roasted turkey, no matter how tempting that crispy, golden outer covering calls your name. It’s main purpose is to keep the meat moist. That, and for taking fabulous snapshots, of course.

ROSEMARY LEMON ROASTED TURKEY

Ingredients:

4-6 sprigs of fresh rosemary

2 lemons, quartered

12-pound turkey, thawed

2 tablespoons butter, melted

1 teaspoon kosher salt

1/2 teaspoon garlic powder

Instructions:

Preheat oven to 325°. Rinse turkey, pat dry. Insert rosemary and lemon pieces in the cavity of the turkey. Truss the turkey by wrapping the bird in cooking twine. Secure the legs and tuck the wings underneath. Transfer turkey to the roasting pan with the breast side up. Brush with melted butter. Sprinkle with kosher salt and garlic powder. Bake uncovered for 4 hours, or until a meat thermometer reads 180°. The juice of the turkey will run clear when the center of the thigh is cut. Remove from oven. Cover. Allow turkey to rest for 15 minutes before carving. Garnish with fresh rosemary sprigs and lemons.