raisins

Irish Morning Porridge

What’s Cooking in Gail’s Kitchen? Fabulous Fixings: Irish Morning Porridge! Depending on where you live, porridge can be the correct terminology for this dish versus its familiar counterpart known as oatmeal. Both are grain-based meals yet porridge allows the chef to substitute cornmeal, quinoa, and polenta, if the craving nudges you in that direction. Oatmeal, on the other hand, consists of rolled oats, old-fashioned, steel-cut, whole, and instant oats. Just oats. Yet here we are. They each have health benefits and do the body good, so I say use the terms interchangeably. 

IRISH MORNING PORRIDGE 

Ingredients:

1 1/2 cups water

1/3 cup steel-cut oats

1/8 teaspoon sea salt

.5 ounces box of raisins

Dash cinnamon, to taste

Fresh strawberry, for garnish

Raw honey, to drizzle

Instructions:

Bring the water to a boil in a small saucepan over medium-high heat. Gently add the steel-cut oats, sea salt, and raisins into the water; bring back to boil. Reduce heat to low; simmer for 30 minutes without stirring. Remove from heat. Sprinkle with cinnamon and garnish with a fresh strawberry. Drizzle with raw honey. Serve immediately. 

Quirky Clean Salad

What’s Cooking in Gail’s Kitchen? Bright Ideas: Quirky Clean Salad! We’ve all heard the word “clean” when referring to food. Once upon a time, it meant wash the vegetables before eating them. Now it seems to have multiple meanings. Some of those phrases include “unprocessed foods, organically grown, no preservatives, low carbs, gluten-free, free-range, or no high fructose corn syrup.” Basically, it translates to what is clean for YOU. My unwritten rule is, if I have a craving for it, I’m eating it. Perhaps that’s why I added the word “Quirky” to the title. You do what is right for you. Are we good?

QUIRKY CLEAN SALAD

Ingredients:

1 head broccoli, florets only and chopped

1 green apple, peeled, cored, and diced

1/4 cup almonds, chopped

1/4 cup green olives, sliced

1/4 cup raisins

5 pitted dates, chopped

2 slices bacon, crispy cooked and crumbled

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon Dijon mustard

1/2 tablespoon garlic wine vinegar

1 tablespoon natural honey

1/4 teaspoon Himalayan salt

1/4 teaspoon cracked black pepper

1 teaspoon rosemary, chopped

Instructions:

In a large mixing bowl, combine broccoli florets, diced apples, chopped almonds, sliced green olives, raisins, chopped dates, and crumbled bacon. Gently toss to mix. In another bowl, whisk together lime juice, olive oil, Dijon mustard, garlic wine vinegar, natural honey, Himalayan salt, cracked black pepper, and chopped rosemary. Pour the vinaigrette over the broccoli salad; mix thoroughly. Serve immediately.

Quirky Clean Salad

What’s Cooking in Gail’s Kitchen? Bright Ideas: Quirky Clean Salad! We’ve all heard the word “clean” when referring to food. Once upon a time, it meant wash the vegetables before eating them. Now it seems to have multiple meanings. Some of those phrases include “unprocessed foods, organically grown, no preservatives, low carbs, gluten-free, free-range, or no high fructose corn syrup.” Basically, it translates to what is clean for YOU. My unwritten rule is, if I have a craving for it, I’m eating it. Perhaps that’s why I added the word “Quirky” to the title. You do what is right for you. Are we good?

QUIRKY CLEAN SALAD

Ingredients:

1 head broccoli, florets only and chopped

1 green apple, peeled, cored, and diced

1/4 cup almonds, chopped

1/4 cup green olives, sliced

1/4 cup raisins

5 pitted dates, chopped

2 slices bacon, crispy cooked and crumbled

2 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon Dijon mustard

1/2 tablespoon garlic wine vinegar

1 tablespoon natural honey

1/4 teaspoon Himalayan salt

1/4 teaspoon cracked black pepper

1 teaspoon rosemary, chopped

Instructions:

In a large mixing bowl, combine broccoli florets, diced apples, chopped almonds, sliced green olives, raisins, chopped dates, and crumbled bacon. Gently toss to mix. In another bowl, whisk together lime juice, olive oil, Dijon mustard, garlic wine vinegar, natural honey, Himalayan salt, cracked black pepper, and chopped rosemary. Pour the vinaigrette over the broccoli salad; mix thoroughly. Serve immediately.

Icing Glazed French Toast

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Icing Glazed French Toast! This is one of those days where little effort produces extraordinary results. I recently purchased a loaf of homemade raisin bread at the Amish Market, the kind smothered in gooey white icing. Later on, I plumped some raisins to add to the glaze, beat a couple eggs, and Voilà. Within minutes, it was transformed into a bakery-fresh gourmet breakfast. The best part, in my opinion, is being able to slice and eat as the craving hits. You can thank me later.

ICING GLAZED FRENCH TOAST

Ingredients:

1/4 cup raisins

Boiling water

1/2 cup powdered sugar

1-2 tablespoons boiling water

2 large eggs, beaten

1 tablespoon milk

1/2 teaspoon cinnamon

1-2 tablespoons vegetable oil

2 slices raisin bread, cut into quarter triangles

Instructions:

Place raisins in a heatproof dish. Boil water. Pour just enough water over raisins to cover. Stir. Let raisins sit 10 minutes to absorb liquid. Drain, if necessary. Meanwhile, sift powdered sugar into a bowl. Gradually add enough boiling water, stirring constantly, until mixture is smooth and appears like thick cream. It should coat the back of the spoon. Fold the raisins into the icing glaze. Set aside. In a shallow dish, whisk beaten eggs, milk, and cinnamon. In a large skillet over medium heat, warm vegetable oil. Dip each portion of raisin bread into the egg batter. Flip to soak bread completely; coat both sides evenly. Transfer to skillet; cook 3-4 minutes per side until golden brown. Drizzle with raisin icing glaze. Serve immediately.

Onion Broccoli Florets

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Onion Broccoli Florets! Sweet onions, whether they are Vidalias grown in Georgia or Walla Wallas grown in Washington, are mild-tasting onions that fans wait all year to magically appear in the produce aisle. Combine them with the natural sweetness of raisins, the crunch of honey-roasted sunflower seeds, the earthiness of broccoli florets, and the smoky taste of bacon. Then watch it totally disappear at the next family reunion.

ONION BROCCOLI FLORETS

Ingredients:

1 stalk broccoli

2.5 ounce package real bacon bits

1/2 sweet onion, chopped

1/2 cup raisins

3/4 cup honey roasted sunflower seeds

1 cup mayonnaise

2 tablespoons vinegar

1/2 cup sugar

Instructions:

Cut the stalk off a head of broccoli high enough so the florets fall away. Discard stalk. Cut each floret in half or quarters. In a large bowl, combine florets, real bacon bits, sweet onion, raisins, and honey-roasted sunflower seeds. Mix well. In a small bowl, whisk together mayonnaise, vinegar, and sugar until blended. Add dressing to broccoli salad one hour before serving.

Uvetta Apple Chutney Grilled Cheese

What’s Cooking in Gail’s Kitchen? Food for Sharing: Uvetta Apple Chutney Grilled Cheese! When I was a kid, the word “chutney” meant something yucky with raisins and spices. That was before my taste buds matured and I acquired an exotic palate. Nowadays I appreciate the characteristics of fancy foods filled with specialized ingredients. By adding a spoonful of apple chutney to a grilled cheese sandwich, it transforms an ordinary meal into an extraordinary one. You should try it.

UVETTA APPLE CHUTNEY GRILLED CHEESE

Ingredients:

1 1/2 teaspoons olive oil

1/4 cup sweet onion, finely chopped

1 candied ginger disc, chopped

2 teaspoons pineapple juice

2 tablespoons apple cider vinegar

1 tablespoon cognac (optional)

2 tablespoons raisins

1/8 teaspoon garlic powder

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1/4 teaspoon cumin powder

1/8 teaspoon cayenne pepper

2 tablespoons brown sugar

1 tablespoon natural honey

2 Granny Smith apples, peeled, cored, and chopped

Instructions:

In a large saucepan over medium heat, add olive oil, sweet onions, and candied ginger. Cook 5 minutes, stirring occasionally. Reduce heat. Add pineapple juice, apple cider vinegar, cognac, and raisins. Cook on low another 2 minutes. Stir in garlic powder, turmeric, cinnamon, cumin powder, cayenne pepper, brown sugar, and honey. Mix well. Add chopped apples. Coat with sauce. Simmer 10-15 minutes until apples are soft and sauce is like syrup. Remove from heat. Serve as a condiment on your favorite grilled cheese sandwich.

Eating My Way Through the Alphabet: Letter I

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Icing Glazed French Toast! This is one of those days where little effort produces extraordinary results. I recently purchased a loaf of homemade raisin bread at the Amish Market, the kind smothered in gooey white icing. Later on, I plumped some raisins to add to the glaze, beat a couple eggs, and Voilà. Within minutes, it was transformed into a bakery-fresh gourmet breakfast. The best part, in my opinion, is being able to slice and eat as the craving hits. You can thank me later.

ICING GLAZED FRENCH TOAST

Ingredients:

1/4 cup raisins

Boiling water

1/2 cup powdered sugar

1-2 tablespoons boiling water

2 large eggs, beaten

1 tablespoon milk

1/2 teaspoon cinnamon

1-2 tablespoons vegetable oil

2 slices raisin bread, cut into quarter triangles

Instructions:

Place raisins in a heatproof dish. Boil water. Pour just enough water over raisins to cover. Stir. Let raisins sit 10 minutes to absorb liquid. Drain, if necessary. Meanwhile, sift powdered sugar into a bowl. Gradually add enough boiling water, stirring constantly, until mixture is smooth and appears like thick cream. It should coat the back of the spoon. Fold the raisins into the icing glaze. Set aside. In a shallow dish, whisk beaten eggs, milk, and cinnamon. In a large skillet over medium heat, warm vegetable oil. Dip each portion of raisin bread into the egg batter. Flip to soak bread completely; coat both sides evenly. Transfer to skillet; cook 3-4 minutes per side until golden brown. Drizzle with raisin icing glaze. Serve immediately.

Eating My Way Through the Alphabet: Letter O

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Onion Broccoli Florets! Sweet onions, whether they are Vidalias grown in Georgia or Walla Wallas grown in Washington, are mild-tasting onions that fans wait all year to magically appear in the produce aisle. Combine them with the natural sweetness of raisins, the crunch of honey-roasted sunflower seeds, the earthiness of broccoli florets, and the smoky taste of bacon. Then watch it totally disappear at the next family reunion.
ONION BROCCOLI FLORETS
Ingredients: 

1 stalk broccoli 

2.5 ounce package real bacon bits

1/2 sweet onion, chopped

1/2 cup raisins 

3/4 cup honey roasted sunflower seeds

1 cup mayonnaise 

2 tablespoons vinegar 

1/2 cup sugar
Instructions:

Cut the stalk off a head of broccoli high enough so the florets fall away. Discard stalk. Cut each floret in half or quarters. In a large bowl, combine florets, real bacon bits, sweet onion, raisins, and honey-roasted sunflower seeds. Mix well. In a small bowl, whisk together mayonnaise, vinegar, and sugar until blended. Add dressing to broccoli salad one hour before serving. 

Eating My Way Through the Alphabet; Letter U

What’s Cooking in Gail’s Kitchen? Food for Sharing: Uvetta Apple Chutney Grilled Cheese! When I was a kid, the word “chutney” meant something yucky with raisins and spices. That was before my taste buds matured and I acquired an exotic palate. Nowadays I appreciate the characteristics of fancy foods filled with specialized ingredients. By adding a spoonful of apple chutney to a grilled cheese sandwich, it transforms an ordinary meal into an extraordinary one. You should try it. 
UVETTA APPLE CHUTNEY GRILLED CHEESE
Ingredients:

1 1/2 teaspoons olive oil

1/4 cup sweet onion, finely chopped

1 candied ginger disc, chopped

2 teaspoons pineapple juice

2 tablespoons apple cider vinegar 

1 tablespoon cognac (optional)

2 tablespoons raisins

1/8 teaspoon garlic powder 

1/4 teaspoon turmeric 

1/4 teaspoon cinnamon 

1/4 teaspoon cumin powder

1/8 teaspoon cayenne pepper

2 tablespoons brown sugar 

1 tablespoon natural honey

2 Granny Smith apples, peeled, cored, and chopped
Instructions:

In a large saucepan over medium heat, add olive oil, sweet onions, and candied ginger. Cook 5 minutes, stirring occasionally. Reduce heat. Add pineapple juice, apple cider vinegar, cognac, and raisins. Cook on low another 2 minutes. Stir in garlic powder, turmeric, cinnamon, cumin powder, cayenne pepper, brown sugar, and honey. Mix well. Add chopped apples. Coat with sauce. Simmer 10-15 minutes until apples are soft and sauce is like syrup. Remove from heat. Serve as a condiment on your favorite grilled cheese sandwich.