Furikake Party Mix

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Furikake Party Mix! Popular in the Hawaiian Islands, furikake is a seasoning with leanings toward seaweed, sesame seeds, sea salt, and a pinch of sugar. It can be sprinkled on anything from popcorn to tuna. By taking a classic snack mix and adding a candied Japanese twist, you may leave the former far behind for awhile. To prove a point, I gave out jars of Furikake Party Mix to some friends of mine for taste-testing. After one bite, they eagerly devoured its contents within a couple days and then asked for more. Proof positive as far as I’m concerned.

FURIKAKE PARTY MIX

Ingredients:

1/2 cup butter

1/2 cup sugar

1/2 cup vegetable oil

1/2 cup pure maple syrup

2 tablespoons organic soy sauce

6 cups Crispix cereal

5 cups gluten-free pretzel twists

2 cups honey roasted peanuts

2 cups wasabi peas

1/2 cup furikake seasoning

2 tablespoons red pepper flakes

Instructions:

Preheat oven to 225°. Line two baking sheets with parchment paper. Set aside. Melt the butter and sugar over medium-low heat, about 3 minutes. When the sugar is melted, remove pan from stove and add vegetable oil, pure maple syrup, and organic soy sauce. Mix well. Set aside. In a large bowl, combine Crispix cereal, gluten-free pretzel twists, honey roasted peanuts, and wasabi peas. Slowly pour the butter mixture over all; gently turning the ingredients to coat well. Sprinkle on the furikake seasoning and red pepper flakes. Toss again to mix things up equally. Divide the cereal mixture between the two baking sheets. Bake for one hour, turning every 15 minutes to keep from scorching. (It may be necessary to alternate the pans between upper and lower oven racks for even browning.) The cereal will begin to dry as it bakes. After one hour, allow the Furikake Party Mix to cool before storing in airtight jars or containers.

Nugget Sesame Chicken

What’s Cooking in Gail’s Kitchen? Eat More: Nugget Sesame Chicken! What do you get when you cross chicken nuggets with Chinese food? You get a shortcut for creating a Hump Day meal that satisfies even the pickiest eater. I mean, who doesn’t love chicken nuggets? The next time you drive-thru your neighborhood fast-food chain, order an extra portion of chicken nuggets to place in the freezer. Since they’re already precooked, when you’re ready to have them for dinner, let them thaw in the refrigerator. Then crisp them up in a 350° oven for 5-10 minutes before adding them to this incredible homemade sauce. It’s as simple as ABC. Life just got easier.

NUGGET SESAME CHICKEN

Ingredients:

20 pieces of chicken nuggets

1/4 cup low-sodium chicken broth

2 tablespoons hoisin sauce

1/4 cup apricot jam

1 tablespoon soy sauce

2 tablespoons rice vinegar

1 teaspoon Chinese chili paste

2 teaspoons sesame oil

1/4 cup honey

2 teaspoons corn starch

1/2 cup water

10 dried whole chilies

2 tablespoons vegetable oil

2 cloves garlic, chopped

1 teaspoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a medium saucepan over low heat, combine chicken broth, hoisin sauce, apricot jam, soy sauce, rice vinegar, chili paste, sesame oil, and honey. Bring to a boil, stirring occasionally. Dissolve cornstarch into water. Stir until smooth. Gradually pour into saucepan, mixing well boil for 2 minutes until the sauce thickens. Add whole chilies and chicken nuggets. Toss to combine. Reduce heat to simmer to keep sauce warm with a thick glossy glaze. In a small skillet, sauté garlic cloves until fragrant, no longer than 1 minute. Add garlic and toasted sesame seeds to sauce. Garnish with green onion snips. Serve with rice. *

* Serving suggestion. Nugget Sesame Chicken partners well with Jasmine Rice Pilaf. Follow the link for the recipe.

https://snapshotsincursive.com/2016/07/14

Hummus Amongus

What’s Cooking in Gail’s Kitchen? Eat More: Hummus Amongus! If I told you this was a healthy alternative to chip dip, would you believe me? It’s true. The difference is hummus is made from chickpeas, also known as garbanzo beans. They are rich in protein and provide daily fiber. Their smooth texture feels buttery in the mouth leaving a slightly nut-like aftertaste. By adding lemon and spices, it’s the perfect partner for pita chips and fresh vegetables. Go ahead, indulge!

HUMMUS AMONGUS

Ingredients:

1 15-ounce can garbanzo beans, drained

1/2 cup tahini paste

1/4 cup olive oil

2 tablespoons lemon juice

2 cloves garlic, minced

1/4 teaspoon cumin powder

1/2 teaspoon sea salt

1 tablespoon pimento, diced

1 teaspoon lemon olive oil

Instructions:

Using a food processor, pulse garbanzo beans until smooth. Add tahini paste, olive oil, lemon juice, garlic, cumin powder, and salt. Process until mixed. Transfer hummus to a shallow bowl. Drizzle with lemon olive oil. Garnish with diced pimento. Serve with fresh crudités.

Zestful Ahi Poke

What’s Cooking in Gail’s Kitchen? The Next Step: Zestful Ahi Poke! Have you noticed all the rage about eating raw tuna? Whether it’s an appetizer or poke bowl, ahi seems to be the star attraction. If you’ve never tried it, perhaps it takes some getting used to. After all, the texture is totally different from cooked fish. When saturated in a spicy sesame soy marinade, I found it absolutely irresistible. Then served with crunchy wonton crisps, taro chips (my fav), or corn tortilla chips it evolves from a curiosity to a craving. Just so you know, premium ahi tuna steaks are now available in the freezer aisle for those, like me, who are landlocked part of the year.

ZESTFUL AHI POKE

Ingredients:

2 ahi tuna steaks, premium grade

3 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon chili garlic sauce

1 tablespoon toasted sesame seeds

1/2 cup green onion, chopped

Wonton Crisps, Taro Chips, or Corn Tortilla Chips

Instructions:

Pat ahi tuna steaks dry with a paper towel. Cut into 1/2” cubes. Transfer to a bowl. Add soy sauce, sesame oil, chili garlic sauce, toasted sesame seeds, and chopped green onions. Gently toss to coat. Cover and refrigerate one hour. Serve as an appetizer with choice of chips.

Red Chili Garlic Chicken

What’s Cooking in Gail’s Kitchen? The Next Step: Red Chili Garlic Chicken! If you are a fan of stir-fry, this sauce is often a staple inspired by the fusion flavors of the Far East. Take a quick peek at the ingredient list to see what I mean: ginger and garlic popular in China, chili peppers from Thailand, Vietnamese soy sauce, and sweet rice vinegar used in Japan. It’s all in there. Personally I’m a fan of the sweet heat mixed with the cashew crunch. Skip the take-out for tonight and try this version for yourself.

RED CHILI GARLIC CHICKEN

Ingredients:

1/2 cup dried red chiles

1-2 tablespoons olive oil

1 pound chicken tenders, boneless and skinless

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon garlic powder

3/4 cup brown sugar

1/4 cup rice vinegar

2 tablespoons red wine

1 tablespoon soy sauce

1 tablespoon corn starch

1 teaspoon ginger powder

1 teaspoon paprika

1/8 teaspoon garlic powder

1/2 cup cashews

1 tablespoon toasted sesame seeds

3 green onions, snipped

Instructions:

In a microwave-safe bowl, heat 1 cup water for 2 minutes. Add clili peppers; cover. Set aside for 30 minutes, then drain water. Meanwhile, warm olive oil in medium skillet. Turn heat to high setting and add chicken tenders. Season with sea salt, black pepper, and 1/4 teaspoon garlic powder. After 3-4 minutes, when chicken turns brown, flip over. Reduce the heat to medium setting and cover. Cook chicken until firm, about 5 minutes longer. The chicken will release itself from the surface when it is ready. Set pan aside. For the sauce, in a medium skillet combine brown sugar, rice vinegar, red wine, soy sauce, corn starch, ginger powder, paprika, and garlic powder. Bring to a gentle boil on medium-high heat. Stir often. Mixture should not foam. Sauce will thicken after 7-8 minutes. Remove from heat. Pour sauce over chicken tenders. Add drained chiles, cashews, sesame seeds, and green onion snips. Heat through, stirring occasionally, to blend flavors. Serve with choice of cooked rice.

X-ceptional Sesame Slaw

What’s Cooking in Gail’s Kitchen? All the Buzz: X-ceptional Sesame Slaw! Get set for a roller coaster ride of flavor. Asian-style coleslaw is a lighter alternative for your next potluck or picnic outing. No mayo! It has a distinct taste of pineapple, ginger, sesame, and soy with just a slight kick of red pepper. The recipe has some shortcuts so you can leave the kitchen behind and get on with summertime fun. Throw it together in a flash and watch it become a crowd-pleaser.

X-CEPTIONAL SESAME SLAW

Ingredients:

16 ounces cole slaw mix, green cabbage and carrots

3 green onions, snipped

1 cup Sesame Asian dressing

1/4 cup rice vinegar

1 1/2 tablespoons sesame oil

2 teaspoons soy sauce

1 tablespoon sriracha hot sauce

1/4 cup almonds, sliced

2 tablespoons toasted sesame seeds

Instructions:

Combine cole slaw mix and green onions into a large bowl. Whisk together Sesame Asian dressing, rice vinegar, sesame oil, soy sauce, and sriracha hot sauce. Toss cabbage/carrots mixture with dressing to coat. Cover and chill one hour. Sprinkle toasted sesame seeds and almond slices over all before serving.

Violet Crostini

What’s Cooking in Gail’s Kitchen? All the Buzz: Violet Crostini! Edible flowers are kind of a new thing for me this year. Everywhere I look, nature has exploded with beauty and color. Because I take special care in avoiding chemicals and pesticides in my herb garden and on the grounds, I can reap the benefits of sweet edible flowers high in vitamins. This recipe for Violet Crostini is one step up from an ordinary salad of mixed greens. By toasting a sesame artisan bread and slathering it with Norwegian Jarlsberg Cheese Spread, the salad greens and fresh violet petals create an open face sandwich or crostini. Top it off with a pretty, light purple edible chive blossom for a light onion taste. Doesn’t it look delicious?

VIOLET CROSTINI

Ingredients:

2-4 slices sesame bread, toasted

4 tablespoons Norwegian Jarlsberg Cheese Spread*

1 cup mixed salad greens

2 tablespoons violet petals

2 chive blossoms, stems removed

2 tablespoons lemon olive oil

2-4 sprigs lemon thyme

Instructions:

Toast sesame seed artisan bread. Spoon two tablespoons of Norwegian Jarlsberg Cheese Spread on each piece. Divide salad greens between the crostini. Top with violet petals and chive blossom. Drizzle lemon olive oil over all. Garnish with lemon thyme.

* Follow the link for the Norwegian Jarlsberg Cheese Spread recipe.

https://snapshotsincursive.com/2016/06/10

Wasabi Furikake Aioli

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Wasabi Furikake Aioli! For a homemade sauce that can be spread on fish and poultry or used as a spicy dip for vegetable crudités, this one is spot on. The “kick” of wasabi is a distant cousin to horseradish making its intensity a roller coaster ride for the palate. Wasabi lovers know all about the health benefits. Sushi bars offer it as a regular condiment. I find this superfood absolutely delicious.

WASABI FURIKAKE AIOLI

Ingredients:

1/2 cup mayonnaise

1/4 teaspoon furikake seasoning (sesame seed and green seaweed)

1/4 teaspoon ground ginger

1/8 teaspoon garlic powder

1 teaspoon rice vinegar

1 teaspoon soy sauce

2 teaspoons wasabi powder

1 tablespoon olive oil

1 tablespoon water

Instructions:

Combine all ingredients and mix until well blended. Cover and refrigerate one hour before serving.

Peppy Parmesan Egg Toast

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Peppy Parmesan Egg Toast! What do you get when you morph a Croque Madame with a BLT? The end result is a spot on open-faced healthy start for the day that will keep you energized for hours. Challenge yourself. Resist the temptation to take a fork and pierce the luscious center of the egg. The silky golden yolk may find you practically licking the plate clean. I won’t tell.

PEPPY PARMESAN EGG TOAST

Ingredients:

4 slices thick bacon

2 slices rustic sesame bread

2 pats butter

4 slices Parmesan cheese

2 large eggs

2 green onions

Sriracha Sauce to taste

Instructions:

Fry bacon to crisp. Drain on paper towels. Toast bread slices to golden brown. Butter each piece. Slice Parmesan cheese with diagonal pieces to cover toast. Later crispy bacon on cheese. Crack eggs into a small skillet treated with nonstick spray; cook until whites are set, about 2 minutes. Carefully flip without breaking yolk. Reduce heat for one minute longer. Remove from burner and carefully transfer fried eggs to Parmesan toast. Drizzle with Sriracha sauce to taste. Garnish with green onion snips.