sesame

Ramen Noodle Shrimp and Egg

What’s Cooking in Gail’s Kitchen? Equal Measures: Ramen Noodle Shrimp and Egg! So often, in college, a regular diet may consist of ramen noodles in lieu of the standardized meal plan. I remember buying ramen noodles by the case for my son during his freshman and sophomore years. Sure, it stretches the budget for other essentials, but in the long run if you can ditch the salt-laden seasoning packet and add a few veggies, it’ll hike the nutritional value with a burst of flavor as well. Try sautéed shrimp and leeks. (Frozen vegetables are also a cheap option because a little goes a long way.) Add red pepper flakes for spice and toasted sesame seeds for crunch. It transforms the dish into a main course meal.

RAMEN NOODLE SHRIMP AND EGG

Ingredients:

6-10 frozen precooked jumbo shrimp, thawed

2 tablespoons olive oil, divided

1/8 teaspoon seasoned salt

1/8 teaspoon red pepper flakes

1/8 teaspoon black pepper

2 garlic cloves, minced

1 teaspoon ginger, minced

1/2 cup leeks, sliced

6 cups low-sodium chicken broth

1 package ramen noodles, discard seasoning packet

2 eggs, soft-boiled and cut in half

1 teaspoon toasted sesame seeds

Sesame oil, to taste

Garlic and onion chives, for garnish

Instructions:

Warm one tablespoon olive oil in a skillet over medium heat. Add jumbo shrimp. Sprinkle with seasoned salt, red pepper flakes, and black pepper. Turn to coat both sides. Sauté shrimp 1-2 minutes. Remove from heat and drain on paper towels. Warm one more tablespoon olive oil in skillet. Add minced garlic, minced ginger, and sliced leeks. Stir for one minute. Add chicken broth. Bring to a simmer. Cover and cook for 10 minutes. Add ramen noodles. Using a fork, break noodles apart after 2 minutes. When done, transfer noodles to two soup bowls. Divide the broth mixture between them. Add sautéed shrimp and sift-boiled eggs. Sprinkle with toasted sesame seeds. Drizzle with sesame oil. Garnish with garlic and onion chives. Serve immediately.

Everything But Bagel Seasoning

What’s Cooking in Gail’s Kitchen? Equal Measures: Everything But Bagel Seasoning! Anyone who has trekked to a coffeehouse for their morning cuppa joe has, at one time or another, nibbled on a bakery fresh bagel. That special blend of garlic flakes, minced onions, poppy seeds, sesame seeds, and pretzel salt is a coveted secret in some kitchens. Not mine, simply because you probably already have all these spices in your pantry at home. DIY to begin a journey of inspiration on foods beyond the bagel. For example, sprinkle it on everything from mac‘n cheese, avocados, and eggs to chicken, veggies, and popcorn. It’s genius!

EVERYTHING BUT BAGEL SEASONING

Ingredients:

1 tablespoon fried garlic

1 tablespoon dried minced onion

2 tablespoons poppy seeds

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

2 teaspoons coarse sea salt

Instructions:

Using a mortar and pestle, slightly crush fried garlic and dried minced onion. Add poppy seeds, white sesame seeds, black sesame seeds, and coarse sea salt. Mix well. Store in a spice jar.

Holy Capers-Salmon Avocado Toast

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Holy Capers-Salmon Avocado Toast! Whenever I have leftover grilled salmon, this is my favorite indulgence. The first time I made it, my husband and I literally stood at the kitchen counter nibbling on it until it was completely gone. Each morsel had us licking our fingers and begging for more. The combination of lemon thyme and salty capers balance the slightly smoky texture of the salmon. It’s followed by a crunch of sesame seed artisan toast with a creamy avocado finish. If you take the time to sit down and enjoy this delightful open-face sandwich, think about pairing it with a light and fruity rosé wine. It’ll tickle your palate and have you giggling all afternoon or evening long.

HOLY CAPERS-SALMON AVOCADO TOAST

Ingredients:

6 ounces of grilled salmon fillet, flaked

Sprigs of fresh lemon thyme

2 teaspoons imported capers, non-pareil

2 slices of sesame artisan bread, toasted

1 small avocado, mashed

1 small tomatillo, diced

Pinch of garlic powder

1 teaspoon lemon juice

Instructions:

Make sure the grilled salmon fillet is flaked. Set aside. Combine the mashed avocado, diced tomatillos, garlic powder, and lemon juice in a bowl. Blend well. To assemble the open-face sandwich, place the toasted artisan sesame slice on a luncheon plate. Next spoon avocado mixture over top. Layer flaked salmon over all. Sprinkle with capers and garnish with lemon thyme.

Eating My Way Through the Alphabet: Letter P

What’s Cooking in Gail’s Kitchen? The Color of Food: Poke Tuna Bowl! Allow me to introduce you to the rice cooker. In a mere 10 minutes, sweet Asian rice is transformed into a steamy sticky rice that can be eaten with your fingers. Simply scoop it into a ball, dip it in your favorite sauce, and nibble away. It’s that good. And gluten-free. Join the craze of poke bowls by adding ahi tuna and avocado chunks. Basically, you can dress it up to match your taste buds. It’s healthy, it’s colorful, and most of all, it’s Yumolicious!

POKE TUNA BOWL

Ingredients:

2 ahi tuna steaks, skinless

1 tablespoon olive oil

1 tablespoon vegetable oil

1/2 teaspoon sesame oil

2 tablespoons furikake seasoning

1 teaspoon toasted sesame seeds

1 1/4 cup water

1 cup sweet rice

1 tablespoon olive oil

1 ripe avocado, peeled and cut into chunks

Instructions:

To prepare ahi steaks, combine olive oil, vegetable oil, and sesame oil in a shallow dish. Sprinkle with furikake seasoning and toasted sesame seeds. Marinate ahi tuna steaks ten minutes per side to coat evenly. Remove from marinade and set aside. In a medium skillet over medium-high heat, warm oil mixture. Cook steaks 2-3 minutes per side. Remove from heat. Transfer ahi steaks to a cutting board and tent with foil for 10 minutes. To prepare rice, combine water, sweet rice, and olive oil in a rice cooker. Secure lid with knob set to Pressure. Set timer for 10 minutes and press Start. Meanwhile, cut ahi tuna into 1/4” thick slices. Chop avocado into chunks. When rice is finished, turn lever to Steam on rice cooker; wait until steam is released and then carefully remove lid. Scoop sticky rice into bowls. Add sliced ahi tuna and avocado chunks. Serve with dipping sauce.*

*For homemade Vietnamese Dipping Sauce, follow the link.

https://snapshotsincursive.com/2017/04/17

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? The Color of Food: Hot and Saucy Meatballs! For an amazing appetizer or afternoon snack, simply throw everything together for quick work. Bake in the oven or simmer in the crockpot on a low setting. Obviously, if you prefer to make the meatballs from scratch, be my guest. I opted for a simpler method today. Either way, once the meatballs are cooking, you can get on to other things. Such as the latest episode of “The Voice” on DVR. Don’t judge me.

HOT AND SAUCY MEATBALLS

Ingredients:

1/2 cup brown sugar

2/3 honey

1 cup ketchup

4 tablespoons soy sauce

1/2 teaspoon garlic powder

2 teaspoons red pepper flakes

2 teaspoons roasted sesame seeds

26 ounces Italian meatballs, fully cooked

Fresh chives for garnish

Instructions:

Preheat oven to 250°. In a medium bowl combine brown sugar, honey, ketchup, soy sauce, garlic powder, and red pepper flakes. Mix well. Add Italian meatballs. Coat evenly. Transfer to a covered casserole dish. Bake for 4 hours, stirring occasionally. Garnish with roasted sesame seeds and fresh chives before serving.

Eating My Way Through the Alphabet: Letter E

What’s Cooking in Gail’s Kitchen? The Color of Food: Egg Drop Soup! Treat yourself to a Chinese favorite. Using only a few items, you can prepare a festive bowl of chicken broth flavored with green onion, plus a hint of ginger spice. Check out the silky ribbons of beaten eggs and curly wonton strips. Isn’t it pretty? You can do this.

EGG DROP SOUP

Ingredients:

2 teaspoons corn starch

1/8 teaspoon ground ginger

1/8 teaspoon white pepper

1/8 teaspoon sea salt

2 cups chicken broth

2 eggs, beaten

1/3 cup mushrooms, sliced and sautéed (optional)

1 teaspoon sesame oil

2 green onions

Fried wonton strips for garnish

Instructions:

In a 2-quart pan, combine corn starch, ground ginger, white pepper, and sea salt. Slowly pour chicken broth into the pan, stirring constantly to dissolve lumps. Bring to a boil over medium-high heat, stirring often. After two minutes, reduce heat to simmer. When the broth has thickened, place a whisk over the pan. Slowly pour beaten egg mixture over the whisk, swirling in a clockwise motion to create silky ribbons. Add sautéed mushrooms. Heat through. Ladle soup into bowls. Drizzle with droplets of sesame oil. Sprinkle green onion snips over soup. Garnish with fried wonton strips.

Eating My Way Through the Alphabet: Letter A

What’s Cooking in Gail’s Kitchen? Home Cooking: Asian Noodle Salad! Not only does this dish make a stunning presentation of color, it also boasts a crunchy taste of the Orient. The sesame and ginger dressing is so yummy, you’ll find yourself making excuses to eat this salad every week.

ASIAN NOODLE SALAD

Ingredients:

1 package ramen noodle soup mix, any flavor

1/4 cup butter

1/2 cup almonds, sliced

1 pound of shredded broccoli and carrot slaw mix

3/4 cup roasted Cardini’s Gourmet Asian Sesame Dressing*

2 green onions, sliced

Instructions:

Melt butter in a medium skillet over low heat. Remove noodles from soup mix. Discard seasoning mix. Break up uncooked noodles. Add to the skillet, along with the almonds. Stir to combine and brown until slightly toasted and brown. Do not burn. Remove from heat. In a large bowl add broccoli/carrot slaw and the noodle/almond mixture. Pour salad dressing over all and toss until combined. Garnish with green onion snips. Serve immediately. Leftovers may be refrigerated but the noodles will lose their crunch.

*I receive no recompense for mentioning Cardini’s Gourmet Asian Sesame Dressing.

Eating My Way Through the Holidays! Yuletide Favs: Garlic Clove Little Smokies!

Eating My Way Through the Holidays! Yuletide Favs: Garlic Clove Little Smokies! I know people often wait for the holidays to serve this spicy little appetizer, but I recently discovered its popularity as a lunch box companion. By making it ahead of time and storing it in a jar, it travels well. Add dill pickle chunks, bite-size cheese cubes, vegetable skewers, fresh fruit, chips, salsa, and double chocolate brownies. You’ll have the perfect portable party food for any occasion. Doesn’t everyone love finger foods?

GARLIC CLOVE LITTLE SMOKIES

Ingredients:

1/4 cup brown sugar

1/3 cup honey

1/2 cup catsup

2 tablespoons soy sauce

2 garlic cloves, minced

1 teaspoon red pepper flakes

1 teaspoon roasted sesame seeds

14 ounces little smokies cocktail wieners

Fresh chives for garnish

Instructions:

Preheat oven to 250°. In a medium bowl, combine brown sugar, honey, catsup, soy sauce, garlic, red pepper flakes, and roasted sesame seeds. Mix well. Add cocktail wieners. Coat evenly. Transfer to a covered casserole dish. Bake for 4 hours, stirring occasionally. Garnish with roasted sesame seeds and fresh chives before serving.

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Harvest Snap Beans! If you’ve ever planted a garden, you already know how easily and quickly green beans are to grow. They produce so well, even a novice takes pride in their bounty. When it’s time to harvest, choose smooth green (or yellow) pods. Lumps are a sign of an overripe bean, which means it could be dried out or damaged inside. Be particular. You can always tell how fresh it is by the “snap” sound it makes when broken. Perhaps that’s why my aunt on the farm used to call them “snap beans”. Taste is everything. 
HARVEST SNAP BEANS
Ingredients:

1 pound frozen yellow wax and green beans, thawed

6 slices bacon; cooked and broken into chunks

1/3 cup brown sugar

2 tablespoons butter, melted

1 tablespoon soy sauce

1/2 teaspoon garlic powder

1 tablespoon agave nectar

1 teaspoon toasted sesame seeds, for garnish
Instructions:

Preheat the oven to 350°. Arrange yellow wax beans and green beans in an oven-proof dish. Sprinkle bacon pieces over beans. In a medium bowl, combine brown sugar, melted butter, soy sauce, garlic powder, and agave nectar. Mix well. Pour over green beans and bacon. Bake uncovered 40 minutes. Remove from oven and sprinkle with toasted sesame seeds before serving.