spices

Zucchini-Orange-Walnut Loaf

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Zucchini-Orange-Walnut Loaf! Do you have zucchini coming out of your ears? Take care. This relative of the squash family has fewer calories than a baked potato and more potassium than a banana. Plus, its versatility is a bonus. Zucchini is probably the most bland vegetable you can find. But that works to its advantage. You can pair it with just about anything. I promise you this, if I hadn’t told you there was shredded zucchini in this luscious loaf of quick-bread, you’d never know it from the taste. Nutrition is your friend. The moist, delicious orange and walnut combination make it seem as though you’re eating cake.

ZUCCHINI-ORANGE-WALNUT LOAF

Instructions:

2 eggs

3/4 cup sugar

1/2 cup vegetable oil

1/3 cup orange juice

1 cup zucchini, shredded

1 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon sea salt

1 teaspoon orange rind, zested

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 cup walnuts, chopped

Glaze:

1/2 cup powdered sugar

1 tablespoon butter, softened

1-2 tablespoons orange juice

Instructions:

Preheat oven to 350°. Grease and flour the bottom of a loaf pan. Set aside. In a food processor, beat eggs until thick and lemon-colored, about 3 minutes. Gradually beat in sugar. Add vegetable oil, orange juice, and shredded zucchini. Pulse to mix. Slowly add flour, baking powder, baking soda, sea salt, orange rind, cinnamon, and cloves. Scrape down sides, as needed. Fold in chopped walnuts. Pour batter into prepared loaf pan. Bake 45-55 minutes, or until cake tester comes out clean. Cool 10 minutes. Remove from pan. Transfer to a wire rack to cool. In a small bowl, blend powdered sugar, butter, and orange juice. Spread over warm loaf. Cool completely and slice.

Ketchup From Scratch

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Ketchup From Scratch! Many gourmet burger joints are joining the health revolution by opting out with in-house condiments. For those who truly appreciate knowing exactly what’s in the food they eat, here is a novel recipe for homemade ketchup without high fructose corn syrup and extra preservatives. It’s incredibly simple to make and can be prepared in about 30 minutes. The taste, you ask? OMG! I never thought I’d actually consider ketchup a veggie, but now I do. Enough said.

KETCHUP FROM SCRATCH

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

2 garlic cloves, chopped

1 teaspoon ginger, peeled and chopped

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon ground allspice

2 tablespoons tomato paste

28-ounce can whole Italian Roma tomatoes in juice

1/3 cup brown sugar, packed

1/4 cup apple cider vinegar

Sea salt and ground black pepper, to taste

Instructions:

Warm olive oil in large skillet over medium heat. Add chopped onions. Cook until softened and lightly browned, about 8 minutes. Add chopped garlic, chopped ginger, red pepper flakes, and allspice. Cook, stirring often, for 2 minutes. Add tomato paste; stir for 2 minutes. Add the Italian Roma tomatoes in juice, brown sugar, apple cider vinegar, sea salt, and black pepper. Bring to a simmer, stirring occasionally, for 20 minutes. The ketchup will thicken and appear shiny. Remove from heat. Blend until smooth. Cool to room temperature and then store in the refrigerator.

Easy Empanadas

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Easy Empanadas! Imagine this: a light, flaky, buttery pastry pocket filled with tender savory meat. Now add a kick of spice and a finish of pimento-stuffed olives. Mmmm. Sure you can add cheese or go completely vegetarian. That’s the beauty of cooking at home. Make it to suit your personal taste. Either way, in three bites, you’re ready for seconds. Don’t forget the dipping sauce.

EASY EMPANADAS

Ingredients:

3 tablespoons olive oil

1 onion, chopped

1/4 teaspoon garlic powder

1/2 tablespoon dried oregano

1 tablespoon sweet paprika

1 teaspoon ground cumin

1/8 teaspoon cayenne pepper

1 pound ground beef, lean

1 teaspoon kosher salt

1/8 teaspoon black pepper

1/2 cup pimento-stuffed olives, chopped

1 egg, whisked

1 package (2 sheets) puff pastry sheets

Instructions:

Line a baking sheet with parchment paper. Set aside. Warm olive oil in a large skillet over medium-high heat. Add chopped onions. Sprinkle with garlic powder. Cook until soft, 5-7 minutes. Add oregano, sweet paprika, cumin powder, and cayenne pepper. Mix well. Add ground beef. Stir and cook until meat is crumbly. Season with kosher salt and black pepper. Remove from heat. Fold in pimento-stuffed olives. Cool meat mixture completely, about two hours in the refrigerator. Cut pastry sheets into 4” rounds. Place 2 tablespoons of filling into the center of each round. Brush water around the outer edge of each round. Fold round in half. Press to seal. Using fork tines, press down on edges. Carefully transfer empanadas to the parchment-lined baking sheet, spacing 1” apart. Refrigerate for 30 minutes to prevent leakage while baking. Brush empanadas with whisked egg. Preheat oven to 375°. Bake 20-25 minutes until golden brown. Serve warm with your favorite dipping sauce or salsa.

Creole Shrimp

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Creole Shrimp! The guy who invented the crockpot is a genius, in my opinion. Think about it. You throw everything into a slow cooker, give it a stir, plop on the lid, and come back later to mouthwatering aromas that can make your stomach growl. Some are what I refer to as “One Dish Wonders”. Others are transformed into lip-smacking sensations when combined with simple sides. Read on to see what I mean.

CREOLE SHRIMP

Ingredients:

2 tablespoons olive oil

1/2 cup green peppers, diced

1/2 cup sweet onions, chopped

1/2 cup celery, chopped

1 teaspoon chili powder

28-ounce can Roma tomatoes with bay leaf

1 tablespoon sriracha sauce

1 tablespoon Worcestershire sauce

1 teaspoon vinegar

1 teaspoon sea salt

1/2 teaspoon black pepper

1 pound precooked shrimp, peeled, deveined, and tails removed

1 tablespoon butter

1/2 teaspoon seasoned salt

1/2 teaspoon dill weed

1/8 teaspoon red pepper flakes

Green onions for garnish

Instructions:

In a large skillet, warm olive oil over medium heat. Sauté green peppers, sweet onions, and chopped celery. Cook 5 minutes until softened. Add chili powder. Sauté until caramelized, 2-3 minutes longer. Remove from heat. Transfer to crockpot, set on High setting. Cut up Roma tomatoes. Transfer tomatoes and sauce to crockpot. Add sriracha sauce, Worcestershire sauce, vinegar, sea salt, and black pepper. Stir. Replace lid and cook for three hours. After that time, warm butter in a large skillet over medium-low heat. Sauté shrimp, sprinkled with seasoned salt, dill weed, and red pepper flakes. Turn once. Remove from heat. Transfer sautéed shrimp to slow-cooked tomato sauce. Cook five minutes longer. Serve over steamed rice. Garnish with green onion snips.

Apple Butter Bars

What’s Cooking in Gail’s Kitchen? The Food Whisperer: Apple Butter Bars! What if I told you there was no “butter” in apple butter? Would you wrinkle your brow and say, “Whaaat?” It’s true. Apple butter is made by slow-cooking apples a long time until the sugar content caramelizes, giving it a deep brown color. I skipped the homemade process by choosing to purchase an organic brand made by one of my favorite country restaurants. You can, too, by visiting local farmers who are more than willing to share their bounty this time of year. It’s Applelicious!

APPLE BUTTER BARS

Ingredients:

3/4 cup butter

1 cup sugar

2 cups flour

1 teaspoon sea salt

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1 1/2 cups natural apple butter

1 gala apple, peeled and chopped

1/3 cup peanuts, chopped

1/4 cup brown sugar

Instructions:

Preheat oven to 350°. Grease a 9”x13” pan. Set aside. Cream together butter and sugar. Mix flour, sea salt, and baking soda together. Add dry ingredients to butter mixture. Spread 3/4 of batter in the prepared pan. Sprinkle with ground cinnamon. Spread apple butter on top. Layer chopped apple pieces over all. Fill in with chopped peanuts. Crumble remaining batter on top. Sprinkle with brown sugar. Bake 30-35 minutes. Cool slightly and cut into 24 squares.

Upside Down Tomato Tart

What’s Cooking in Gail’s Kitchen? Equal Measures: Upside Down Tomato Tart! If I were a fairy princess, in the Land of Make Believe, I would wrap myself in puff pastry and nibble my way out. Just so you know…puff pastry is paper-thin layers of buttery dough. It’s like a chef’s all-time secret never-fail pastry dough that practically makes everything look and taste gourmet. When baked, the layers of butter release steam that turns the dough light and flaky. Thank goodness it is sold prepackaged in the freezer section of most grocery stores. All you need to do is let it thaw for about 45 minutes and it’s ready to be transformed into your latest craving. I’ve heard it makes an incredible pizza dough, so I see that on my list of recipes soon. In the meantime, take advantage of tomato season. This recipe can slay dragons.

UPSIDE DOWN TOMATO TART

Ingredients:

2 tablespoons olive oil

1 cup cherry tomatoes, cut in half

1 cup yellow sun gold tomatoes, cut in half

4 small green tomatoes, quartered

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1/8 teaspoon basil

6 ounces provolone cheese, shredded

1 sheet puff pastry, room temperature

1 teaspoon Everything But Bagel seasoning

Basil leaves, for garnish

Instructions:

Preheat oven to 400°. In a large skillet, warm olive oil over medium heat. Reduce to simmer. Add cherry tomatoes, yellow tomatoes, green tomatoes, oregano, marjoram, garlic powder, and basil. Coat well. Cover and cook until tomatoes are slightly softened, about 10 minutes. Set aside. Spray an iron skillet with nonstick oil. Transfer tomato mixture to skillet. Layer with shredded provolone cheese. Place puff pastry on top. Trim extra dough with kitchen knife. Bake 25-30 minutes or until dough is golden brown. Let cool 5-7 minutes. Invert tart onto a plate or pizza stone.* Sprinkle with Everything But Bagel seasoning. Garnish with basil leaves. Serve warm.

*Once inverted onto a pizza stone, I wanted the dough a little charred. I set the oven to Broil, placed it back inside, and let the edges of the tart darken further. Watch carefully!

Open-Faced Sammies

What’s Cooking in Gail’s Kitchen? Equal Measures: Open-Faced Sammie! The popularity of open-faced sandwiches has been brewing since the 15th century, when it was typically eaten for breakfast, lunch, snack, or supper. Although the layers have changed, butter or cheese remain the favorites as spreads, plus any combination of meat and vegetables. This is where your personal palate comes in. Or, perhaps whatever you have on hand in the refrigerator. Gardens abound with peppers, tomatoes, cucumbers, and radishes. But don’t limit yourself there. I find avocados to be perfectly satisfying, especially with a crispy slab of applewood smoked bacon. Like I said, the choice is yours. One thing is for certain, it’s definitely easier to eat an open faced sandwich with a fork and knife.

OPEN-FACED SAMMIE

Ingredients:

2 slices pumpernickel rye bread, artisan-style

1 tablespoon sea salt butter

3 slices Swiss cheese, divided

3 slices bacon, cooked

1 ripe avocado, pitted and mashed

1 teaspoon lime juice

1/8 teaspoon garlic powder

1 tomatillo, chopped

1 tomato, sliced

1 egg, hard-boiled and chopped

1/8 teaspoon Everything But Bagel seasoning

Instructions:

Toast artisan pumpernickel rye bread. Butter with sea salt. Place 1 1/2 slices of Swiss cheese on each piece of toast. Microwave on High 15 seconds to melt cheese. Layer with 1 1/2 slices crisp bacon. In a small bowl, combine mashed avocado, lime juice, and garlic powder. Mix well. Fold in chopped tomatillo. Spread over each sandwich. Place two tomato slices over avocado mixture. Spoon chopped hard-boiled egg pieces over tomatoes. Sprinkle with Everything But Bagel seasoning. Makes two open-face sandwiches.

Mango Rice Pudding

What’s Cooking in Gail’s Kitchen? Equal Measures: Mango Rice Pudding! One of my fondest childhood memories is eating cinnamon sugared rice pudding warm from the stove. It’s funny how we associate traditional recipes with comfort food. Being a child of the ‘50s, it was the norm to have dessert with supper every night. ‘Course we also played outside till after dark. Sometimes it was “Kick the Can”, “Capture the Flag”, “Red Rover”, or “Spud”. I think my favorite was the neighborhood themed, “Boys Chase the Girls”. Being a tomboy who could run like the wind, I never did get caught. After all, who wants to be kissed by one of their brothers?!

INGREDIENTS:

1 cup sweet rice

1 1/2 cups half milk and half cream

1 cup whole milk

1 cup water

1/4 cup evaporated milk

1/2 cup sugar

2 teaspoons vanilla extract

2 cinnamon sticks

3 mangoes; peeled, diced, and cubed

Zest of 1 lime

Pinch ground nutmeg

Cinnamon sugar, to taste

Instructions:

Using a rice cooker, add sweet rice, half and half, whole milk, water, evaporated milk, sugar, vanilla extract, and cinnamon sticks to the removable pot. Close and lock the lid. Set to risotto function. Regulator knob must be set to “pressure”. Cook 18 minutes. Once the function is complete, use the natural release method to release pressure. Open the lid. Stir until the ingredients are all mixed together. Fold in half the chopped mangoes. To serve, spoon rice pudding into dessert bowls. Top with reserve mangoes and lime zest. Garnish with a sprinkling of nutmeg and cinnamon sugar.

Jicama Tortillas

What’s Cooking in Gail’s Kitchen? Equal Measures: Jicama Tortillas! Jicama is another word for Mexican turnip or potato. Interesting, isn’t it? The flavor is sweet and starchy when eaten raw with a sprinkling of sea salt. Being Paleo-friendly, the jicama is popular as a low-carb, low-sugar nutritious snack. It may be available in your local supermarket’s produce department as a precut veggie that resembles French fries. In that case, simply squeeze a lime wedge over it before sprinkling with sea salt and chili powder. I understand it’s also available in “tortilla” packets. I wanted to make my own tortillas, so the large bulb was an easy choice. Peel, slice, and steam. There you have it; a miniature tortilla similar to a street taco in size. Add precooked shredded turkey, cheddar cheese, and a prepackaged salad kit. It’s a meal-in-a-snap, perfect for weeknights.

JICAMA TORTILLAS

Ingredients:

1 large jicama, peeled and sliced into thin discs

12-ounce bag Southwest Chopped Salad Kit, creamy cilantro dressing included

2 cups precooked shredded turkey, chicken, pork, or beef

1/4 cup orange juice

2 tablespoons vinegar

1 tablespoon butter

1 teaspoon sea salt

1 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon cumin powder

1 cup cheddar cheese, shredded

1 lime, cut into wedges

Fresh cilantro for garnish

Instructions:

To make jicama tortillas, place sliced discs in a microwave-safe dish with two tablespoons water. Cover and microwave on High for 3 minutes. This turns them from brittle to flexible. Drain hot water; dab tortillas on paper towels, then return them to covered dish to cool. Set aside. Empty chopped salad mix into a bowl. Pour prepared cilantro salad dressing over all. Mix well. Set aside. For the meat mixture, combine orange juice, vinegar, butter, sea salt, oregano, garlic powder, and cumin powder in a large skillet. Bring to a boil. Reduce heat to simmer and add shredded meat. Stir together. Cook until moisture is absorbed, about 10 minutes. For a crispy finish, add 1-2 tablespoons vegetable oil. Increase heat to medium-high setting. Let meat fry until browned and crispy on bottom. Remove from heat. Stir with a fork. Serve jicama tortillas with chopped salad, shredded meat, and cheddar cheese. Garnish with lime wedges and fresh cilantro.