rosemary

Vegan White Bean Soup

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Vegan White Bean Soup! Here’s a quick and easy meal that will warm up the kitchen with distinctive aromas tantalizing your senses. Thank goodness it only takes a few minutes to pull everything together so you won’t have to hear the inevitable question, “When will dinner be ready? I’m hungry.” Since it’s prepared on the stovetop, you can prepare it year round. The chunky vegetables make it hearty and filling for even your fussiest critic. The crunchiness of the savory croutons is slightly salty and definitely delicious. The verdict….…a bowlful of Yum! 

VEGAN WHITE BEAN SOUP

Ingredients:

1 tablespoon olive oil 

1/2 yellow onion, diced

2 stalks celery, diced

2 carrots, diced

3/4 teaspoon kosher salt

2 garlic cloves, minced

1/4 teaspoon red pepper flakes

2 cups vegetable broth

1 Yukon potato, finely diced

15-ounce can cannellini beans, drained

Cracked black pepper, to taste 

Toasted croutons, for garnish

Instructions:

Warm the olive oil in a 4 quart pan over medium-high heat. Once hot, add the diced yellow onion, diced celery, diced carrots, and kosher salt. Cook until the vegetables are softened and just beginning to turn brown, about 7 minutes. Add the minced garlic and red pepper flakes. Cook 1-2 minutes longer until fragrant. Pour in a splash of vegetable broth to deglaze the pan, as needed. Stir the browned bits on the bottom of the pan. Add the remaining broth, diced potatoes, and cannellini beans. Stir well. Bring the soup to a boil. Then reduce heat to low, cover the pan, and simmer the soup for 15 minutes, or until potatoes are tender. When the soup is done, ladle into bowls. Add cracked black pepper, to taste. Serve with toasted croutons. 

Artichoke Garlic Parm Dip

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Artichoke Garlic Parm Dip! Life Lesson—-Never go to a social event hungry. It’s probably not a good idea to starve yourself all day with words like, “Since I’m eating later, I’ll skip breakfast or lunch.” The best intentions fly out the window when you discover how the hostess has perfected stationed food to look irresistible and amazing. It’s no accident the food and beverage areas become the focal point. That’s kinda the idea. My suggestion? Do as the French do. Graze. Anything more than 3 bites of one item can lead to overindulgence. 

ARTICHOKE GARLIC PARM DIP

Ingredients:

1 cup mayonnaise 

1 cup parmesan cheese, grated

1/4 teaspoon garlic powder

14-ounce can marinated artichoke hearts, drained and chopped

Parsley, for garnish 

Garlic bagel chips

Rosemary olive oil crackers

Instructions:

Preheat oven to 350°. Spray a baking dish with nonstick oil. Set aside. Combine mayonnaise, parmesan cheese, and garlic powder in a bowl. Fold in the chopped artichoke hearts. Mix well. Spread into the prepared baking dish. Bake 20 minutes, or until bubbly and golden brown. Serve warm with garlic bagel chips and rosemary olive oil crackers. 

Swordfish on the Grill

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Swordfish on the Grill! Swordfish is called “Steak” for a reason. Forget fishy-tasting fish. (Say that 3 times really fast!) Swordfish, when grilled, looks more like a ribeye steak. It’s a dense, thick piece of fish. Now that doesn’t mean it is dry and tough. Actually the opposite is true. When you plan ahead and use a marinade, it becomes meaty and juicy, thereby satisfying both meat lovers and fish lovers. You can tell it is cooked because it actually changes color. One more thing, when setting the table…don’t forget the steak knife.

SWORDFISH ON THE GRILL

Ingredients:

4 6-ounce swordfish steaks

3 tablespoons olive oil

2 teaspoons soy sauce

1 tablespoon garlic red-wine vinegar

1 teaspoon dried rosemary

1 tablespoon minced garlic

2 teaspoons ground coriander

1 teaspoon ground cumin

2 teaspoons grated lemon rind

1/4 teaspoon red pepper flakes

Instructions:

Rinse swordfish; pat dry. Set aside. To make the marinade, combine olive oil, soy sauce, garlic red-wine vinegar, dried rosemary, minced garlic, ground coriander, ground cumin, grated lemon rind, and red pepper flakes. Whisk to blend. Place swordfish steaks in a single layer of a shallow dish. Pour marinade over all. Coat both sides of fish. Cover dish with plastic wrap and refrigerate for two hours. Remove dish from refrigerator and allow to come to room temperature while preheating the gas grill to 400°. Place swordfish steaks on the preheated grill. Close lid and cook for 5 minutes. Turn, close lid, and cook 5 minutes longer. Fish will be charred on the edges. Serve immediately.

Greek Oven Potatoes

What’s Cooking in Gail’s Kitchen? Palatable Possibilities: Greek Oven Potatoes! This sounds crazy, but these potatoes are baked and steamed at the same time. The end result is tenderness and flavorful, an extraordinary combination. It sounds like a lot of liquid, but trust me, the potatoes literally soak up the moisture. They can handle it. The spice mix does a great job of penetrating the potatoes while teasing the senses with a whiff of aromatic pleasantness. For a side dish that is anything but hum-drum, give this one a whirl. No regrets.

GREEK OVEN POTATOES

Ingredients:

1/2 teaspoon seasoned salt

1/2 teaspoon black pepper

1/2 teaspoon smoky paprika

1/2 teaspoon dried rosemary

4 red potatoes, peeled and cut into wedges

4 garlic cloves, chopped

2 tablespoons olive oil

1/2 lemon, juiced

2/3 cup vegetable broth

1/3 cup parmesan cheese, grated

Fresh basil, for garnish

Instructions:

Preheat oven to 400°. Spray a small baking dish with nonstick oil. Set aside. In a small bowl, combine seasoned salt, black pepper, smoky paprika, and dried rosemary. Set aside. Arrange red potato wedges in the prepared baking dish. Sprinkle with spice mix. Toss briefly to cover all. In a bowl, whisk together garlic cloves, olive oil, lemon juice, and vegetable broth. Pour over potatoes. Cover with foil and bake for 40 minutes. Carefully take the baking dish from the oven, remove the foil, and sprinkle the potatoes with parmesan cheese. Return dish to oven and bake, uncovered, for 15 minutes longer. Potatoes will be cooked through and golden brown in color. Garnish with fresh basil. Serve immediately.

Deconstructed BLT Bento Box

What’s Cooking in Gail’s Kitchen? Time To Eat: Deconstructed BLT Bento Box! Lunch just got more interesting. Toss out that brown paper bag for something a little more sophisticated. Presentation is everything, right? Since I seldom eat three squares a day, I find “grazing” youthful and more satisfying. By assembling a variety of my faves, I created a modern version of an old classic…..the BLT. Aha! Caught your attention. These fun foods have been transformed into a finger food convenience by making them packable and diverse. Sure, I tweaked the ingredients a tad, but therein lies the wholesomeness. Now you, too, can create healthy balanced colors and textures that taste great together.

DECONSTRUCTED BLT BENTO BOX

Ingredients:

6 slices thick bacon, cooked and crispy

12 mini Italian bruschetta toast slices, rosemary and olive oil variety

4 tablespoons sriracha mayonnaise

1/3 cup micro greens

1/2 pint grape tomatoes, whole

Instructions:

Arrange the prepared ingredients in a divided bento box travel container. Seal and refrigerate until ready to take with you for a meal-on-the-go.

Rosemary Thyme Goat Cheese

What’s Cooking in Gail’s Kitchen? Stir. Spread. Flip. Repeat: Rosemary Thyme Goat Cheese! It’s always a good idea to keep goat cheese on hand. Because of its spreadable texture, its earthy flavor is the perfect partner for herbs and veggies. After the appetizer, if any portion remains, don’t let it go to waste. Add a dollop to pasta, scrambled eggs, or garden salad.

ROSEMARY THYME GOAT CHEESE

Ingredients:

1/4 cup olive oil

2 garlic cloves, crushed and thinly sliced

1 tablespoon fresh rosemary, chopped

2-3 sprigs thyme

8-10 whole black peppercorns

4 ounce log goat cheese, room temperature

Italian Crispy Breadsticks

Instructions:

In a small saucepan, warm olive oil over medium-low heat. Add garlic cloves, rosemary, thyme, and peppercorns. Stir occasionally for 2-3 minutes. Remove from heat. Place the goat cheese in a shallow dish. Spoon the warm olive oil mixture overtop. Serve immediately with Italian thin breadsticks or crusty artisan bread.

Jello Shots with Sugared Cranberries

Eating My Way Through the Holidays! Sweet Celebrations: Jell-O Shots With Sugared Cranberries! The holidays ring in the cheer with festive activities, enticing food, and snappy beverages. Make things awesome with dressed up Jell-O shots that cap off any occasion. Not only do they have an elegant look, but they satisfy the sweet tooth as a miniature dessert. By creating a garnish of fresh fruit with the sugared cranberries, it’s a classy finish with a gourmet twist!

JELL-O SHOTS WITH SUGARED CRANBERRIES

For Make-Ahead Sugared Cranberries:

2 cups sugar, divided

1/2 cup filtered water

12-ounce bag fresh cranberries

1 cinnamon stick

1 tablespoon lemon juice

Instructions:

Combine 1/2 cup sugar and 1/2 cup filtered water in a saucepan over medium heat. Stir until sugar is dissolved, about 3-5 minutes. Add cranberries. To prevent cranberries from bursting, do not boil. Stir until well coated. Using a slotted spoon, transfer cranberries to a wire rack. Let dry for one hour. Working in batches, roll cranberries in remaining sugar until well coated. Refrigerate for one hour or overnight. Store in airtight container.

Ingredients for Jell-o Shots:

3-ounce package raspberry gelatin

1 cup boiling water

1/2 cup amaretto liqueur

1/2 cup ice water

Sugared cranberries

Rosemary sprigs

Instructions:

Empty contents of raspberry gelatin packet into a mixing bowl. Add boiling water. Stir until completely dissolved, approximately 2-3 minutes. Add iced water and amaretto liqueur and iced water. Stir well. Pour into shot glasses. Refrigerate until set, 4 hours or overnight. Garnish with sugared cranberries and rosemary sprigs just before serving.

Versatile Fig-Glazed Cornish Hen

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Versatile Fig-Glazed Cornish Hen! When an evening meal becomes a dinner date for two, make it extra-special by choosing something out of the ordinary. A luxury, so to speak. Cornish hens are an individual serving, which makes them that much more appealing on the dinner plate. Typically they run in size around 1 1/2 pounds, which is perfect. The meat is quite tender and moist with a subtle chicken flavor. Whether it’s a romantic celebration or just because, turn on some music, open a bottle of wine, gaze into each other’s eyes, and enjoy the ambiance. Candlelight is purely optional.

VERSATILE FIG-GLAZED CORNISH HEN

Ingredients for Cornish Hens:

20-ounce each Cornish hens, twin pack, frozen and thawed

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 sprigs fresh rosemary

2 tablespoons unsalted butter, room temperature

Ingredients for Fig Glaze:

1/4 cup chili-fig jam

1/4 cup port wine

1/4 cup balsamic reduction

1/4 cup unsalted butter

Freshly squeezed lemon juice, quarter lemon

Pinch of kosher salt

Cracked black pepper

Instructions:

Preheat oven to 400°. Spray a dutch oven with nonstick oil. Set aside. Wash the Cornish hens; pat dry. Season the cavities with kosher salt and cracked black pepper. Place a rosemary sprig inside. Secure the legs and wings with cooking twine. Transfer birds to the dutch oven. Dot the top of each Cornish hen with butter. Bake 45 minutes. While the hens are roasting, make the fig glaze. Place a small pan on the stovetop over medium-high heat. Add chili-fig jam, port wine, balsamic reduction, butter, lemon juice, kosher salt, and black pepper. Stir well to combine. Allow mixture to reduce to a syrupy consistency, about 20 minutes, stirring occasionally. Baste the birds with the fig sauce during the last 10 minutes of roasting. The Cornish hens are done when a meat thermometer inserted into the thickest part of the thigh registers 165°, and juices run clear. The skin should be golden brown and crispy. Remove pan from oven. Tent the pan with aluminum foil to keep warm. Allow the birds to rest for 10 minutes before serving.

Unbelievable Egg Nog Cake

What’s Cooking in Gail’s Kitchen? Here Come the Holidays: Unbelievable Egg Nog Cake! Did you know you can freeze eggnog for up to six months? You can. And isn’t it a relief to know that you won’t be pouring money down the drain? Too much of anything can take away the joy. We all get caught up in holiday indulgences, thinking it’s the only time of year to appreciate our favorite treats. No more. Rather than feeling like a glutton for punishment, followed by waves of guilt, here’s a way to stretch the cheer throughout the winter months. When the nights are dark and the fire warms your feet, snuggle up with a slice of nostalgia. You deserve it.

UNBELIEVABLE EGG NOG CAKE

Ingredients:

16.5-ounce yellow cake mix

3-ounce vanilla instant pudding mix

1 cup eggnog

4 eggs

1/3 cup vegetable oil

1 teaspoon nutmeg

1/4 cup water

1 teaspoon vanilla extract

Ingredients for Glaze:

1/4 cup butter, warmed

1/4 cup eggnog

1/2 teaspoon vanilla extract

1/4 teaspoon rum

1/2 teaspoon nutmeg

2 cups powdered sugar

Garnish with rosemary sprigs and pomegranate arils

Instructions:

Preheat oven to 350°. Spray a bundt pan (or 8 mini bundt pans) with nonstick oil containing flour. Set aside. In a large bowl, combine yellow cake mix, dry vanilla pudding mix, eggnog, eggs, vegetable oil, nutmeg, water, and vanilla extract. Beat with a mixer for 2 minutes until thoroughly combined, scraping down the sides as needed. Pour batter into pan(s). Bake 50 minutes for large, or 25 minutes for small bundt cakes, until a cake tester comes out clean. Remove from oven to cool for 10 minutes before inverting on a wire rack. Allow to cool 10 minutes longer before transferring to a cake plate. While cakes are cooling make the glazed icing. In a bowl, whisk together butter, eggnog, vanilla extract, rum, and nutmeg until smooth. Sprinkle in powdered sugar, stirring with a spoon, until smooth. Drizzle glaze over cake. Garnish with rosemary sprigs and pomegranate arils for a festive finish.