spices

Eating My Way Through the Alphabet; Letter S

What’s Cooking in Gail’s Kitchen? Eat More: Surf ‘n Turf Lettuce Cups! This is one of those freezer meals that you can throw together in a flash. Precooked frozen shrimp and leftover sirloin tip roast are the main attractions. By adding spices, fresh herbs, and a special dipping sauce, this hearty meal knocks it out of the park! The whole idea behind the lettuce cup is keeping it simple. You deserve all the praise!
SURF ‘N TURF LETTUCE CUPS
Ingredients:

1 pound frozen jumbo shrimp, precooked and thawed 

1-2 tablespoons olive oil

1 teaspoon Chesapeake Bay Style seafood seasoning 

1/4 teaspoon dill

1 tablespoon lime juice

1 pound sirloin tip roast, shredded

1/8 teaspoon Mrs. Dash Garlic and Herb Blend

1 tablespoon Golden Mountain sauce

1/2 cup French Fried Onions

Boston Lettuce leaves
For Dipping Sauce:

6-8 dried peppers, sliced

1/4 teaspoon fried garlic

1 wedge of lime

1/2 teaspoon honey

2-4 tablespoons Golden Mountain Sauce

2-4 tablespoons fish sauce 

Fresh Cilantro, chopped
Instructions:

Thaw shrimp according to package directions. Remove tails and discard. Dab shrimp with paper towels. In a deep skillet, heat olive oil over medium heat. Add seafood seasoning, dill, and lime juice. Cook 1-2 minutes, turning once. Remove and set aside. Reduce heat to medium-low. Add roast beef to same skillet using pan drippings. Season with Mrs. Dash Garlic and Herb blend and Golden Mountain sauce. Stir. Reduce to simmer until heated through and liquid is absorbed. Return shrimp to pan and gently combine with beef. Wash Boston Lettuce; separate leaves, being careful not to tear. Arrange lettuce in a bowl. Fill lettuce cups with shrimp and beef mixture. Garnish with French Fried Onions. Serve with Dipping Sauce, which can also be used as a dressing. 

Eating My Way Through the Alphabet; Letter R

What’s Cooking in Gail’s Kitchen? Eat More: Rum Raisin Cookies! Before you turn the page, let me clarify…you can choose to omit the rum in this recipe and substitute with water and opt for rum extract instead. Either way, if you’re a raisin-lover, this version puts the “plump” in raisin to make them moist and chewy. In the time it takes to preheat the oven and assemble the remaining ingredients, the raisins are ready to use. Trust me, everyone will thank you!
RUM RAISIN COOKIES
Ingredients:

2 cups raisins

1 cup dark rum 

3 1/2 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon sea salt

1/2 teaspoon cinnamon 

1/2 teaspoon nutmeg

1 cup butter, softened

1 3/4 cup sugar

2 eggs, slightly beaten

1 teaspoon vanilla extract

1 teaspoon almond extract

1/2 cup almonds, chopped
Instructions:

Preheat oven to 350°. In a medium saucepan, combine raisins and rum. Bring to a boil; boil for 3 minutes. Reduce heat and simmer uncovered for 15-20 minutes until the liquid is absorbed and the alcohol has evaporated. Set aside; do not drain. In a medium bowl, combine flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Set aside. Cream butter. Gradually add sugar, mixing until creamy. Add the slightly beaten eggs, vanilla extract, and almond extract. Gradually add the flour mixture, stopping occasionally to scrape the sides of the bowl. Mix thoroughly before folding in the raisins and chopped almonds. Drop with a tablespoon 2″ apart on greased cookie sheets. Bake 12-13 minutes. Cool on wired rack. 

Eating My Way Through the Alphabet: Letter K

What’s Cooking in Gail’s Kitchen? Eat More: Kosher Salt Dill Pickles! When I visited the Farmers Market this week, I was impressed by the cute little cucumbers in abundant supply. The fact that my dill was showcasing its yellow flowery blossoms in proud display earlier that morning nudged me to take advantage of both. Canning a jar of classic dill pickles was about to become the focus of the day. So….when choosing a variety of cucumber to pickle remember three things: 1.) Choose small cukes about the size of your thumb. 2.) Make sure they have a thicker skin in order to maintain a crunchy snap. 3.) And remember to ask for the ones that were just freshly picked. Time is of the essence. The crucial time to pickle is as soon as practical after picking. This recipe will make one jar, which is exactly what I wanted. 
KOSHER SALT DILL PICKLES
Ingredients:

1 pound pickling cucumbers; cut off tips of both ends and slice in half

2 fresh dill sprigs, with heads

1 cup filtered water

1 cup distilled white vinegar

4 tablespoons sugar

2 tablespoons Kosher salt

2 garlic cloves

1 teaspoon black peppercorns 

1/8 teaspoon red pepper flakes
Instructions:

In a medium saucepan, combine water, vinegar, sugar, Kosher salt, garlic, peppercorns, and red pepper flakes. Heat to boiling. Stir to dissolve sugar and salt. Remove the pan from the heat and let it sit for 10 minutes. Meanwhile in a clean quart jar, place one dill sprig and one garlic clove in bottom of jar. Arrange cucumber halves against the side of the jar working your way to the center. Do not crush. Add one more dill sprig. Pour cooled juice into the jar. Be sure to include the spices. Stop liquid within 1/4″ of top. Seal and store in refrigerator for 12 hours before opening. Keep refrigerated. 

Eating My Way Through the Alphabet: Letter J

What’s Cooking in Gail’s Kitchen? Eat More: Jasmine Rice Pilaf! If you can boil water, you can master the art of restaurant-style rice pilaf. It’s that simple. By using your favorite herbs and spices, the air is filled with an aromatic essence that draws everyone to the kitchen. Keep in mind, Patience is key. Follow this step-by-step recipe for a be-all and end-all gourmet fluffy rice pilaf that can be eaten as a main meal or partnered with a meat portion. I served it with Nugget Sesame Chicken, which you’ll be seeing a little later on. Stay tuned. 
JASMINE RICE PILAF
Ingredients:

2 tablespoons olive oil

1 small onion, chopped

2 cloves garlic, finely chopped

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon cumin powder

1 cup long-grain jasmine rice

1 1/4 cup low-sodium chicken broth

1/4 cup white wine

1-2 tablespoons butter

4 ounces prosciutto, cubed

1/2 cup sweet baby peas

1 egg, beaten

1-2 tablespoons soy sauce

Fresh chives, snipped
Instructions:

In a medium saucepan over medium-high heat, combine olive oil, onion, garlic cloves, seasoned salt, and pepper. Cook until onion is translucent, stirring often, approximately 45 seconds. Sprinkle in cumin powder. Add jasmine rice; stir to coat. Cook 3 minutes until grains turn toasty. This prevents clumping later on. Add low-sodium chicken broth and wine. Bring to boil then reduce to simmer. Cover and cook until the liquid is absorbed, approximately 15 minutes. Remove from heat and fluff with fork. Take a cotton tea towel and cover the pan. Place the lid over the towel to absorb the steam; let rice rest for 10 minutes. Meanwhile, in a small skillet, heat butter on low. Add cubed prosciutto, peas, and beaten egg. Stir while cooking until egg is scrambled. Add soy sauce to taste. Before serving the rice, fold in the prosciutto mixture. To complete the pilaf, garnish with fresh chive snips. 

Eating My Way Through the Alphabet: Letter H

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. 

Eating My Way Through the Alphabet; Letter E

What’s Cooking in Gail’s Kitchen? Eat More: Eagle Brand Chocolate Fudge Sauce! Have you had your chocolate “fix” today? This homemade sauce can be served over ice cream, banana splits, fresh fruit, pound cake, or even drizzled into your morning coffee. The secret ingredient, Eagle Brand Sweetened Condensed Milk, is really no secret. It has been around since 1856. Truth. It was originally invented as a safe and wholesome milk product for the military. The fact that it provided nourishment for infants and children was a bonus. Besides, when Elsie the Cow became the spokes-cow at the New York World’s Fair in 1939, its popularity spread all over the globe. Every kitchen pantry should keep a can or two on the shelf. 
EAGLE BRAND CHOCOLATE FUDGE SAUCE
Ingredients:

1 14-ounce can Eagle Brand Sweetened Condensed Milk

1 cup semi-sweet chocolate morsels

2 tablespoons butter

2 tablespoons water

1 teaspoon almond extract (optional)

1 teaspoon vanilla extract
Instructions:

In a 2-quart glass measuring cup, combine sweetened condensed milk, chocolate morsels, butter, and water. Microwave on High power for a total of 3 minutes, stirring at one-minute increments. Add almond extract and vanilla extract. Microwave 30 seconds longer. Stir until smooth. Serve warm. Pour extra sauce into a jar; cover, and refrigerate. 

Eating My Way Through the Alphabet; Letter D

What’s Cooking in Gail’s Kitchen? Eat More: Dump Cake with Cherries! Allow me to explain what is a less appealing title for a cake recipe. Dump Cake, seriously? Before you head off in another direction, let me assure you this is literally the easiest cake recipe you’ll find today. It comes from one of those cookbooks put together by a group of church ladies in the early 1980s. And it is fantastic! After all, just “dump” the ingredients in a 9″x13″ pan and bake. Top it off with a scoop of vanilla bean ice cream or a dollop of sweetened whipped cream. Can I hear a “Hallelujah”? 🌟
DUMP CAKE WITH CHERRIES
Ingredients:

1 21-ounce can cherry pie filling

1 15-ounce can crushed pineapple

1 18-ounce box of yellow cake mix

1/8 teaspoon cinnamon 

1 smidgen nutmeg

1/3 cup brown sugar

1/2 cup butter

1/2 cup almonds, sliced
Instructions:

Preheat oven to 375°. Dump cherry pie filling into the bottom of a 9″x13″ glass baking dish. Spread into a single layer. Dump crushed pineapple, with juice, on top of cherries. Spread to cover. Sprinkle dry cake mix evenly over fruit layers. Top with cinnamon, nutmeg, and brown sugar. Dot with slices of butter. Cover with sliced almonds. Bake for one hour, or until golden brown and bubbly. Serve warm. 

Eating My Way Through the Alphabet; Letter Z

What’s Cooking in Gail’s Kitchen? All the Buzz: Zillions of Zoodles! Anyone who owns a KitchenAid stand mixer will tell you they know all about the Spiralizer. I know it may sound like a super-hero with super-powers, but in many ways it is….for foodies, in my opinion. A Spiralizer is an attachment that can peel and slice vegetables into a uniform spiral making the vegetables look like noodles. This is a great tool for those going Paleo or living gluten-free. In mere seconds any vegetable, like zucchini, can be transformed into an abundant bowl of Zoodles. Think about the options for yellow squash, cucumbers, carrots, and potatoes! Move over, Pasta, there’s a new sheriff in town!
ZILLIONS OF ZOODLES 
Ingredients:

1-2 zucchini, spiralized 

1-2 tablespoons olive oil

8 ounces shrimp, precooked

1/8 teaspoon dill weed

1/8 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/2 cup sun-dried tomatoes, chopped

1/2 cup Greek olive mix

3 tablespoons basil pesto

Fresh parsley, for garnish 
Instructions:

Spiralize zucchini zoodles into a bowl. Discard spiral stems. In a large skillet, heat olive oil to sauté shrimp sprinkled with dill weed, sea salt, and red pepper flakes. Remove from pan; keep drippings. Reduce heat and toss zoodles in reserve oil to coat. Add sun-dried tomatoes and olives. Stir in basil pesto. Toss gently. Heat zoodles no longer than 3-4 minutes. Remove and serve with sautéed shrimp. Garnish with fresh parsley. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? All the Buzz: Yucca Crispy Sticks! From time to time I get a little help from my friends. Recently The Dancing Herbalist* suggested I share a post on the yucca root with my readers. To be honest, I have yucca plants growing all over my yard, and while I enjoy their hardy green foliage year round, and their beautiful white fan of blossoms every summer, I never gave them a second thought as a food source. Apparently they contain dietary fiber advantageous in controlling blood sugar and cholesterol levels in subtropical regions. Tasting very much like a potato, with roots that simulate a sweet potato, the yucca root is an healthy option loaded with antioxidants. I admit, I learn something new every day. 
YUCCA CRISPY STICKS
Ingredients:

1 large yucca, peeled and cut into sticks

1-2 tablespoons olive oil

1/2 teaspoon chili powder 

1 teaspoon seasoned salt

1/8 teaspoon cracked black pepper

1/2 cup Panko seasoned bread crumbs

1/3 cup Italian seasoned bread crumbs, finely ground

1/4 cup Parmesan cheese, grated
Instructions:

Preheat oven to 425°. Peel yucca with vegetable peeler to remove waxy skin. Cut into sticks, as uniform in thickness as possible. Do not make too thin. Place in a 2-quart pan with enough water to cover. Bring to boil. Cook 5-7 minutes. Remove and drain immediately. Submerge in an ice bath. Transfer drained sticks to a large bowl. Coat with olive oil and chili pepper, seasoned salt, and cracked black pepper. Mix together panko crumbs, Italian seasoned bread crumbs, and Parmesan cheese. Spread on waxed paper. Roll each seasoned yucca stick in the crust mixture to coat and line in a single layer on a wire rack nested on a baking sheet. Bake 10 minutes, turn and bake 5 minutes longer until golden brown. Serve warm with spicy mayo. 
Ingredients for Spicy Mayo:

3 tablespoons mayonnaise 

1-2 tablespoons sriracha sauce

1 teaspoon lemon juice

1 teaspoon soy sauce

1 teaspoon chili pepper rings
Instructions:

Combine mayonnaise, sriracha sauce, lemon juice, and soy sauce in a bowl. Mix well until smooth. Garnish with chili pepper rings. 
* Please visit The Dancing Herbalist at 

https://thedancingherbalist.wordpress.com