spices

Hearty Ham and Bean Soup

What’s Cooking in Gail’s Kitchen?  Hearty Ham and Bean Soup. I’m such a morning person which is why I can throw together a meal, as soon as I grab my first cup of coffee, and let it slow cook all day long. The aroma wafting throughout the kitchen is enough to make your mouth water in anticipation. This hearty bean soup can be simmered stove-top or in the crock pot. You choose. 

HEARTY HAM AND BEAN SOUP

Ingredients:

8 cups water

1 pound bag of dried Mixed Beans

1 can (8oz.) tomato sauce

2 1/4 pounds smoked ham chunks

1 large onion, chopped

1 tablespoon instant beef bouillon 

1 teaspoon salt

1/2 teaspoon pepper 

1 garlic clove, crushed

2 potatoes, cubed

2 medium carrots, cut up

2 stalks celery, cut up

3 whole bay leaves

Instructions:

Heat water and dried mixed beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. 

Add tomato sauce, smoked ham chunks, onion, instant bouillon, salt, pepper, and garlic to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about two hours. Do not boil or beans will burst. Skim fat if necessary. 

Stir potatoes, carrots, and celery into soup. Heat to boiling; reduce heat. Add whole bay leaves. Cover and simmer until vegetables are tender, about one hour. Stir in 1 cup of water for thinner consistency. Makes 8 servings. 

Eggplant Parmesan

What’s Cooking in Gail’s Kitchen?  Eggplant Parmesan!  This incredible dish is the perfect substitute for lasagna.  It is hearty and filling without all the pasta.  If you’ve never cooked with eggplant before, pay attention to a little hint. This healthy vegetable can absorb moisture and oil like a sponge, so it requires advance preparation before baking. Slice the raw eggplant (skin on), place on several layers of paper towels, and salt it. The salt will draw moisture out. This takes about 2 hours. First problem solved. The second, instead of frying it in oil, bake the slices in a single layer before assembling into a casserole. 

EGGPLANT PARMESAN 

Ingredients:

1 Eggplant

1/2 teaspoon kosher salt

Extra Virgin Olive Oil

1 pound Fresh Mozzarella 

1/4 cup shaved Parmesan Cheese

Breading:

3/4 cup Italian seasoned breadcrumbs

1 teaspoon Herbs de Provence

1/4 cup grated Parmesan cheese

1/3 cup flour

2 eggs, beaten

1 tablespoon milk

Sauce:

1 tablespoon olive oil

1 garlic clove, minced

28 oz. can whole peeled tomatoes, diced and reserve juices

1 teaspoon sugar (optional)

1/2 teaspoon oregano 

1/2 teaspoon marjoram 

1/4 cup fresh basil

Instructions:

While eggplant is “resting”, make the sauce. Heat 1 tbsp. olive oil on medium heat. Add the minced garlic and gently cook for 1 minute until fragrant. Add the tomatoes and their juices, sugar, marjoram, and oregano. Increase heat to simmer for 15 minutes, uncovered. Add the minced basil and remove from heat. 

Combine the breading dry ingredients. Set aside. In a shallow bowl, mix the beaten eggs and milk.  Preheat the oven to 400°. Spray the bottom of a rimmed baking sheet pan with non-stick oil. Pat dry each eggplant slice. Dip in egg mixture, then dredge in breadcrumb mixture. Place on prepared sheet pan, single layer. Drizzle a little olive oil over the top of each eggplant round. Place the breaded eggplant slices in oven. Bake 10 minutes per side. They should be lightly browned. Let cool slightly. Remove from oven and reduce oven temperature to 350°. In a casserole dish spread 1/2 the tomato sauce over the bottom. Divide the eggplant in order to layer the rounds with mozzarella on top of each layer.  Top with remaining sauce and shaved Parmesan cheese. Bake uncovered for 35 minutes. Remove from oven and let sit for 10 minutes before cutting to serve. 

Unforgettable Pan Sauce

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Unforgettable Pan Sauce! You know the stuff that sticks to the bottom of the pan whenever you sear meats? Never (repeat after me), NEVER scrape it out and throw it away. This stuff, in culinary terms, is called “fond”. It’s loaded with luscious flavor. When adding butter, herbs, and liquid, the bottom of the pan gets deglazed so all those bits and pieces give the sauce a taste so wonderful you may be tempted to slurp it through a straw. Elevate your next meal. 

UNFORGETTABLE PAN SAUCE

Ingredients:

1 tablespoon butter, room temperature 

1 garlic clove, minced

1/8 teaspoon marjoram 

1/8 teaspoon paprika

1/4 teaspoon sea salt

1/8 teaspoon white pepper

1 rosemary sprig

1-2 teaspoons flour

1/4 cup wine

1/2 cup vegetable stock

Instructions:

After removing the seared meat from the frying pan, do not discard the browned bits that remain at the bottom of the pan. Turn the heat setting to low. Add the butter, minced garlic, marjoram, paprika, sea salt, white pepper, and rosemary sprig. Cook the herbs and spices in the pan for 30 seconds to a minute. Gently add the flour to the pan, stirring occasionally, for 1-2 minutes. Deglaze the pan by adding the white wine. Allow the alcohol to evaporate, for about 15 seconds. Gradually add the vegetable stock to the pan. Simmer the sauce until it reduces and thickens slightly. Once you have the flavor and texture you like, remove the rosemary sprig; discard. Serve the sauce drizzled over meat or vegetables. 

Jumbo Shrimp Butter

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Jumbo Shrimp Butter! What should I bring to the next party? Forget the ho-hum cheese and cracker tray you can pick up at the neighborhood deli. Be innovative. Shrimp is every seafood-lover’s dream. It can actually be made ahead of time, as long as it comes to room temperature before serving. The saltine provides a crisp, light, and salty platform to balance the richness of shrimp and the creaminess of butter. Try it first at home to enjoy it firsthand. Once it hits the buffet line at the party, you may only see the treasured platter you brought it in on by the time it’s your turn to choose. You think I’m kidding. See for yourself. 

JUMBO SHRIMP BUTTER

Ingredients:

1/2 cup salted butter, room temperature 

1/8 teaspoon seafood seasoning

1/2 tablespoon lemon juice

1/2 tablespoon Worcestershire sauce

1/4 teaspoon parsley

1/2 teaspoon dill weed

1/8 teaspoon red pepper flakes

1/8 teaspoon black pepper

1/8 teaspoon celery seed

3 green onions, chopped

1/2 pound jumbo shrimp, frozen and precooked, thawed with tails removed 

Instructions:

In a large bowl, beat the butter until smooth. Add seafood seasoning, lemon juice, Worcestershire sauce, parsley, dill weed, red pepper flakes, black pepper, and celery seed. Mash with the back of a fork until all ingredients are well combined. Set aside. Fill a colander with jumbo shrimp. Run under cold water to completely rinse. Remove shrimp and place on paper towels. Pat dry. Remove tails and discard. Chop shrimp very finely in a mini chopper. Fold the shrimp into the seasoned butter mixture. Mix well until spreadable. Serve immediately with saltine crackers. 

Everyday Lunch Salad

What’s Cooking in Gail’s Kitchen? A Symphony of Flavors: Everyday Lunch Salad! I could give you a bunch of reasons to incorporate salads into your diet. The short list is…salads are high in fiber, contain nutrients that are beneficial to the immune system, help fight off infections, and promote better heart health. Fruit and vegetables have a way of filling you up, and at the same time, stave off cravings that can lead to unnecessary binging on junk food. By packing a salad lunch be creative with colorful fruits and veggies. Keep the dressing in a separate container to avoid a soggy, wilted mess. I typically add nuts for protein, crunch, and another snack option. Be good to yourself. If you don’t, who will?

EVERYDAY LUNCH SALAD

Ingredients for the Salad:

3 cups mixed spring greens

1 cup mandarin orange, segments

1/2 cups radish slices, packed loosely

1/4 cup sliced almonds

2 slices bacon, cooked and crumbled

Ingredients for the Dressing:

1/3 cup olive oil

1 tablespoon acacia honey

2 teaspoons Dijon mustard 

2 tablespoons apple cider vinegar

1 tablespoon garlic, minced

Sea salt and pepper, to taste

Instructions:

In a large bowl, place mixed spring greens, mandarin orange segments,  radish slices, sliced almonds, and crumbled bacon. Gently toss; set aside. In a smaller bowl, whisk together olive oil, acacia honey, Dijon mustard, apple cider vinegar, minced garlic, sea salt, and pepper. Whisk until smooth. Offer the dressing on the side, or drizzle over salad mixture and toss. Serve immediately. 

Korean Pork Tacos

What’s Cooking in Gail’s Kitchen? Uplifting Aromas: Korean Pork Tacos! Chile paste is a unique condiment that gives food a fiery kick of flavor whether you’re spicing up soups and dips, or veggies and meat. Keep in mind, Gochujang has a pungent flavor a notch hotter than sriracha, without the sweetness. Personally, I like the feel of the lingering heat on the roof of my mouth. Slow cooking makes it taste marvelous when mixed with the other ingredients. Gochujang is usually found near the barbecue sauces in the grocery aisle. In case you need to find a substitute, Sriracha gets my vote. Friendly Footnote: remember to use sriracha IN the sauce rather than splashing it on top afterwards. 

KOREAN PORK TACOS 

Ingredients:

1/4 cup rice wine vinegar 

2 tablespoons soy sauce

1/2 cup gochujang 

3 tablespoons garlic, minced

3 tablespoons fresh ginger root, minced

2 tablespoons red pepper flakes 

1/2 teaspoon black pepper 

3 tablespoons sugar

3 green onions, chopped

1/2 yellow onion, chopped 

2 pounds pork loin

Instructions:

In a large bowl, combine rice wine vinegar, soy sauce, gochujang, minced garlic, minced ginger, red pepper flakes, black pepper, sugar, green onions, and yellow onions. In a slow cooker, place pork loin. Pour prepared sauce over meat. Cover. Heat on High setting for 4 hours; reduce to Low setting and cook 4 hours longer. Using two forks, shred the pork loin to mix well with the sauce. (Don’t let that yummy sauce go to waste.) Keep warm until ready to serve. Use your favorite taco shells, cheese, and fillings to make a meal. 

Wild Chilean Shrimp Stuffing

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Wild Chilean Shrimp Stuffing! You’re probably wondering what is so special about Wild Chilean Shrimp. First of all, it is a cold water shrimp, rich in nutrients, caught wild along a small band of Chile. These shrimp contain no additives, making them a simple sustainable seafood option. The quality tastes better knowing each shrimp is hand peeled. The difference, you wonder? Here again the sweet briny flavor of the sea comes out in every bite. As the shrimp is cooked, it retains its flavor, color, and texture. With any product, tasting is believing. Perhaps the next time you spot these ocean treasures, you’ll pick up a bag. Discover how shrimp-ly wonderful they are. 

WILD CHILEAN SHRIMP STUFFING

Ingredients:

6 tablespoons butter, cubed

1 onion, finely chopped

1/4 cup celery, chopped

1/4 cup green pepper, chopped

12 ounces Wild Chilean Shrimp, fully cooked, peeled, deveined, and tail off

1/4 cup beef broth

1 teaspoon pimentos, drained and diced

1 teaspoon Worcestershire sauce

1/2 teaspoon dill weed

1/2 teaspoon chives, minced

1/8 teaspoon sea salt

1/8 teaspoon cayenne pepper 

1 1/2 cups soft bread crumbs

Instructions:

Preheat oven to 350°. Grease a one-quart casserole dish with nonstick oil. Set aside. In a large skillet over medium-high heat, warm butter. Add finely chopped onions, chopped celery, and chopped green pepper. Sauté until tender. Add wild Chilean shrimp; heat through. Add beef broth, diced pimentos, Worcestershire sauce, dill weed, minced chives, sea salt, and cayenne pepper. Stir occasionally to heat through. Remove from heat. Fold in soft bread crumbs. Transfer stuffing to the prepared casserole dish. Bake uncovered 20 minutes. Serve warm. 

Effortless BBQ Beef

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Effortless BBQ Beef! If you are a guy, or have a husband like I do, who craves the deep beefy flavor he can sink his teeth into, you may want to keep this recipe in your stash of favorites. It requires very little effort, but delivers satisfying results. Brisket is actually dense and savory, so don’t let the fatty underside deter you. Once it’s cooked, the fat is removed thus leaving behind the luscious beefy taste associated with lean steak. The thick barbecue sauce adds more moisture to the meat, making it perfect for sliders and sandwiches. Game on! 

EFFORTLESS BBQ BEEF

Ingredients:

2-3 pounds beef brisket

1 tablespoon dried thyme leaves

1 tablespoon paprika 

2 teaspoons black pepper 

2 teaspoons sea salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cumin

1 cup water

1 1/2 teaspoons liquid smoke

3 tablespoons Worcestershire sauce

18 ounces prepared barbecue sauce

Instructions:

In a small bowl, combine dried thyme leaves, paprika, black pepper, sea salt, onion powder, garlic powder, and ground cumin. Mix well. Rub spice mixture all over the top of the brisket. Pour water into the bottom of a slow cooker. Transfer the spice-rubbed brisket to the slow cooker. Pour liquid smoke and Worcestershire sauce over the top of the brisket. Cover with the lid. Cook on Low setting for 8-10 hours. Once done cooking, remove the brisket to a platter. Remove fat from the bottom of the brisket; discard. Shred the brisket. Carefully pour the water out of the slow cooker. Place the shredded brisket back into the slow cooker. Cover with barbecue sauce. Gently stir to mix. Cover and cook 30 minutes longer until the brisket and sauce are heated through. Serve warm. 

Pork Tenderloin Chimichanga

What’s Cooking in Gail’s Kitchen? Food With Soul: Pork Tenderloin Chimichanga! If you want to step up your game from an ordinary burrito, but really prefer the flavor of crispy fried foods, there are healthier ways to accomplish it without a deep fryer. Anyone who owns an air fryer will attest to that. I haven’t purchased this countertop convection yet, although my new kitchen does have the option on the built-in wall unit. The one time I tested it produced a charred burn mark on the wooden cutting board afterwards. The jury is still out if I’ll make another attempt at it. These chimichangas are baked in the oven and deliver golden brown crunchy results. Tried-and-True techniques go a long way in my book.

PORK TENDERLOIN CHIMICHANGA

Ingredients:

2 1/2 cups pork tenderloin, cooked and shredded

2/3 cup medium picante sauce, prepared

1/3 cup green onions

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/2 teaspoon sea salt

8 flour tortillas

1/4 cup melted butter

1 cup Mexican blend cheeses, shredded

Lettuce, tomatoes, onions

Ranch dressing, prepared

Fresh lime wedges, for garnish

Instructions:

Preheat oven to 425°. Spray a 9”x13” baking dish with nonstick oil. Set aside. In a large skillet, combine shredded pork tenderloin, picante sauce, green onion, ground cumin, dried oregano, and sea salt. Simmer 5 minutes to heat through and allow most of the liquid to evaporate. Remove from heat. Brush both sides of a flour tortilla with melted butter. Spoon 1/3 cup meat mixture into the center; top with 2 tablespoons Mexican blend cheese. Fold 2 sides over filling; fold ends down. Place seam side down in prepared baking dish. Repeat with remaining ingredients. Bake 15 minutes or until crisp and golden brown. Serve lettuce fixings drizzled with ranch dressing. Garnish with lime wedges.