snack

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.

Li Hing Pineapple

What’s Cooking in Gail’s Kitchen? The Next Step: Li Hing Pineapple! Talk to any adult who is native to Hawaii and you’ll discover a craze from their youth. It’s Li Hing Mui, a powdered flavoring that can be sprinkled on anything from fruit to candy to popcorn, and even rimming the glasses of adult cocktails. No kidding. So what exactly is this mysterious flavoring, you wonder. Li Hing is plum powder made from dried plums. It has a combination of sweet, salty, and tangy taste. Local children love it on sour gummy worms or shave ice. Anything goes. One taste and you’ll find yourself giggling like a kid.

LI HING PINEAPPLE

Ingredients:

Fresh pineapple

Li Hing powder

Instructions:

Peel and core fresh pineapple. Cut into chunks. Using a sifter, lightly dust the fresh pineapple chunks with Li Hing powder. Let rest for a minute. Serve.

Dill Pickle Cheese Spread

What’s Cooking in Gail’s Kitchen? The Next Step: Dill Pickle Cheese Spread! You’ve heard of pregnant women craving dill pickles, toddlers munching on them, bar patrons dunking a spear in a mug of beer, and families gobbling down an order of fried dill pickle chips. So what’s the buzz? Why is everyone going crazy over dill pickles? First of all, they practically have no calories at all. They have a crunch that makes your mouth smile. Dill pickles ease in digestion, heartburn, and bloating. Plus, their saltiness helps the body absorb water. I’m sure you can come up with a few reasons of your own.

DILL PICKLE CHEESE SPREAD

Ingredients:

8 ounces cream cheese, softened

1 cup dill pickle relish, drained

2 green onions, finely chopped

1 1/2 cups cheddar cheese, shredded

1 tablespoon Worcestershire sauce

2 tablespoons mayonnaise

2 tablespoons fresh parsley, minced

Assorted vegetables, crackers, and pretzels

Instructions:

Combine cream cheese, dill pickle relish, green onions, Worcestershire sauce, and mayonnaise. Beat until smooth. Fold in cheddar cheese. Refrigerate several hours or overnight. Sprinkle with parsley. Serve with veggies, crackers, and pretzels. Also good on deli sandwiches.

Alpine Cheese Crisps

What’s Cooking in Gail’s Kitchen? The Next Step: Alpine Cheese Crisps! If you ever get the munchies but want a low-carb snack, here’s something you can make at home in a matter of minutes. Not only that, it saves you the cost of paying for the prepackaged varieties available in the deli department of your favorite grocery store. Go to the refrigerator because you can take an ordinary slice of Swiss cheese and transform it into a thin crunchy chip, simply by using the microwave. No kidding. Add a sprinkling of grated parmesan cheese plus a smidgen of garlic and rosemary for a gourmet finish. The secret? Be sure to use parchment paper.

ALPINE CHEESE CRISPS

Ingredients:

8 ounces Alpine Swiss cheese, sliced

1/4 cup parmesan cheese, grated

1 smidgen garlic powder

1 teaspoon rosemary leaves

Instructions:

In a small bowl, mix parmesan cheese, garlic powder, and rosemary leaves. Set aside. Trim a piece of parchment paper to the size of a microwave-safe plate. Break one slice of Swiss cheese into small pieces over the parchment paper, forming a pile. Sprinkle parmesan cheese mixture on top. All microwave ovens cook differently so begin with 1 1/2 minutes on full power. Then microwave 20-30 seconds longer until the cheese is crisp and golden. Remove plate from oven and allow cheese crisp to cool to the touch. Carefully transfer cheese crisp to a wire rack. Reuse parchment paper. Repeat process until all cheese is used. Store at room temperature.

Egg Salad Chip Dip

What’s Cooking in Gail’s Kitchen? Cheerful Choices: Egg Salad Chip Dip! I learned a long time ago that egg salad makes a wonderful, light, and satisfying snack when unexpected guests stop by. At the time I served it with celery sticks, chicken-flavored crackers, and salty potato chips. I remember how awed my girlfriend was as she practically inhaled one scoop after another. She simply couldn’t believe egg salad was a finger food instead of a midday meal layered between two pieces of sandwich bread. It’s amazing what you can serve on a budget.

EGG SALAD CHIP DIP

Ingredients:

4 hard-boiled eggs, peeled and coarsely chopped

1/2 cup mayonnaise

2 green onions, snipped

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

Paprika, for garnish

Instructions:

In a mixing bowl, mash the hard-boiled eggs, using a fork. Fold in mayonnaise, green onion snips, sea salt, and cracked black pepper. Stir until well blended. Transfer to a serving dish. Garnish with a sprinkling of paprika. Refrigerate for one hour. Serve with lettuce leaves or sour cream and onion potato chips.

Jam Pockets

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Jam Pockets! Here’s a versatile quick recipe that makes a wonderful dessert, breakfast pastry, or afternoon snack. Prepared pie crusts or pizza dough from the dairy case in the supermarket can be used. Plus, any flavor of fruit jam will complement the smooth creamy filing inside. Although I didn’t add them here, I think sliced almonds would make a nice addition as well. The buttery crust serves as a nice “pocket” for the burst of fruity sweetness inside. Try as I might, it’s a challenge to stop at just one. Perhaps I won’t.

JAM POCKETS

Ingredients:

1 refrigerated pie crust, softened as directed on package

4 ounces Neufchâtel cheese, softened

1/8 teaspoon almond extract

1/3 cup powdered sugar

1/4 cup four-fruit jam

1 egg, beaten

1/4 cup sugar

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Set aside. On a lightly floured surface, roll out refrigerated pie crust to 1/4-inch. Cut into twelve 3-inch rounds. Set aside. In a bowl, combine Neufchâtel cheese, almond extract, and powdered sugar. Stir until smooth. Drop a teaspoon of cheese mixture into the center of each round. Top with a dollop of fruit jam. Brush the inside edges with beaten egg; fold in half. Crimp edges with a fork to seal. Brush top and bottom with more egg wash; dust both sides with sugar. Pierce the top of each pocket. Transfer to prepared baking sheet. Repeat steps for remaining jam pockets. Bake 12-15 minutes, or until golden brown. Remove from baking sheet. Cool slightly. Serve the reserve creamed cheese mixture as a dipping sauce.

Nutella Strawberry Dip

What’s Cooking in Gail’s Kitchen? Equal Measures: Nutella Strawberry Dip! Here’s a match made in Heaven for chocolate-lovers and strawberries. Try it at home and then think about something new for the next social gathering where you’re asked to bring something yummy to share. It’s so Strawberrylicious, my first word of advice is…double the recipe. You’ll have the ingredients on hand, so go for it. It’s easy to make, kid-friendly, healthy, and sweet. Next stop: Book Club, Girls Night Out, Birthday Celebration, Family Picnic, Block Party. The list goes on and on and on.

NUTELLA STRAWBERRY DIP

Ingredients:

3/4 cup Nutella Hazelnut Spread*

1/3 cup powdered sugar

8 ounces Neufchâtel cheese, softened

1 cup Cool Whip, regular or light*

1 cup mini chocolate chips, for garnish

Fresh Strawberries, sliced in half

Instructions:

Combine Nutella, powdered sugar, and Neufchâtel cheese in a bowl. Using a hand mixer, mix on Low until smooth. Fold in Cool Whip topping. Blend well. Pour into covered bowl. Kept refrigerated until ready to serve. Arrange sliced strawberries on a platter. Pour dip into a serving bowl. Garnish with mini chocolate chips.

*I receive no recompense for mentioning this product.

Peanut Butter Chocolate Hummus

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Peanut Butter Chocolate Hummus! You don’t have to be vegan to appreciate the benefits of hummus, especially this version. It’s more like a reward than a punishment. The peanut-ty taste combined with dark chocolate makes it only a few steps removed from eating a candy bar. But that’s where the dippers come in handy to turn it into a healthy appetizer or afternoon snack. Think celery, gluten-free pretzels, and juicy apple slices. I couldn’t resist a dollop of hummus between two shortbread cookies. Graham crackers would work just as well. Think of the fun you’ll have coming up with more ways to “spread the joy”!

PEANUT BUTTER CHOCOLATE HUMMUS

Ingredients:

15-ounce chickpeas, drained and rinsed

1/4 cup natural peanut butter, creamy

1/4 cup pure maple syrup

3 tablespoons milk

2 tablespoons cocoa powder

2 teaspoons vanilla extract

Instructions:

Once chickpeas are drained and rinsed well, add to a food processor. Pulse to mix. Combine remaining ingredients: natural peanut butter, pure maple syrup, milk, cocoa powder, and vanilla extract. Blend together until hummus is smooth, scraping down the sides as needed. Transfer mixture to a covered dish. Refrigerate one hour. Serve with pretzel sticks, apple slices, shortbread cookies, and celery.

Kid-Friendly Pizza Toast

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Kid-Friendly Pizza Toast! If it’s one food item that catches a kid’s attention on the cafeteria menu, it’s pizza. After all, Pizza checks the right boxes in the following food group categories: grain, milk, meat, and vegetable. What I like about this kid-friendly recipe is the fact that adults control the quality of ingredients. Plus, by involving the youngsters you’re feeding, they can feel good about making healthy choices. For instance, substitute plain white bread with crusty artisan varieties. Choose 90% lean meat. Nix the high fructose corn syrup brand of ketchup for the organic one. Try pimentos for natural sweetness. The opportunities are endless.

KID-FRIENDLY PIZZA TOAST

Ingredients:

1 pound ground beef sirloin

1 teaspoon sea salt

1 cup tomato ketchup

2 tablespoons lemon juice

2 tablespoons vinegar

1 tablespoon brown sugar

1 teaspoon yellow mustard

1/2 yellow onion, chopped

1/2 green pepper, chopped

1/4 cup diced pimentos

6 slices artisan bread

3 tablespoons butter

1 cup mozzarella cheese, shredded

Instructions:

In a large skillet over medium-high heat, brown ground beef until cooked and crumbled. Drain excess liquid. Reduce heat to low. Add sea salt, ketchup, lemon juice, vinegar, brown sugar, and mustard. Stir well. Add chopped yellow onions, green peppers, and diced pimentos. Mix well. Cover and simmer for 30 minutes. Preheat oven to 400°. Butter one side of artisan bread. Place buttered side down on a baking sheet. Top with spoonfuls of pizza mixture. Sprinkle on mozzarella cheese. Bake 15 minutes until cheese melts and toast is crunchy. Bada-bing-bada-boom!