spinach

Instant Egg Brekkie

What’s Cooking in Gail’s Kitchen? Country Casual Cravings: Instant Egg Brekkie! Don’t you love it when you discover a healthy breakfast that can be prepared in a few minutes? Whenever I traveled with my husband, I seemed to be challenged with minimal ways to prepare meals. The one common denominator was a microwave and hot plate. Let me start off by saying, eggs can be tricky in a microwave. Two secrets I want to share: always pierce the egg yolk (or it will explode) and cook eggs on a low power setting in short segments. If you can master those two things, a dozen eggs will go far in the mini-fridge.

INSTANT EGG BREKKIE

Ingredients For One Serving:

3-5 fresh baby spinach leaves, for charring

1 nip seasoned salt

6-7 fresh baby spinach leaves

1/2 teaspoon water

1 slice cherrywood deli ham, gently torn

1 teaspoon feta cheese, crumbled

1 large egg

1 pinch Herbes de Provence seasoning

Garnish with charred spinach leaves and radish slices

Baguette slices

Instructions:

Preheat stovetop grill pan on highest setting for one minute. Spray baby spinach leaves with nonstick oil. Sprinkle with seasoned salt. Place the prepared spinach leaves directly on the grill pan. As they begin to char, using a tongs, flip them over. Watch carefully. When leaves appear slightly wilted and charred, transfer to a paper towel-lined plate. Set aside for garnish. Meanwhile, spray a ramekin with nonstick oil. Pack a layer of baby spinach leaves in the bottom of the dish, pressing down to create an even level. Drizzle with water. Gently tear the cherrywood deli ham over the spinach layer. Add the crumbled feta cheese. Crack an egg over the top. Pierce the egg yolk with a sharp knife or toothpick. Sprinkle with Herbes de Provence seasoning. Cover loosely with a paper towel. Microwave for one minute on 30% power. Gently swirl runny egg white. Microwave for one minute longer on 30% power. The yolk will be slightly runny. Transfer ramekin to a plate. Arrange the charred spinach leaves on top. Garnish with radish slices. Serve with baguette slices. Repeat for number of portions needed.

Yum Yum Sauce

What’s Cooking in Gail’s Kitchen? The Clean Plate Club: Yum Yum Sauce! Although I got a little creative with the recipe, I’m seriously not making up the name, Yum Yum Sauce. Many of you already know it as the popular condiment found in Japanese hibachi restaurants. With a little tweaking, you now have permission to bathe dinner in it. By pairing it with tilapia fish and adding creamy spinach and sun-dried tomatoes, it literally had me licking my fork after every bite. I suppose you could add a side dish of rice or noodles, but honestly, I never got that far.

YUM YUM SAUCE

Ingredients:

3/4 cup mayonnaise

1 tablespoon butter, melted

1 teaspoon tomato paste

1 teaspoon agave nectar

1 teaspoon seasoned salt

1 tablespoon rice vinegar

2-3 tablespoons sun-dried tomatoes in olive oil, diced

1 teaspoon corn starch

1 cup heavy cream

10-ounce package frozen creamed spinach

3 tilapia fillets

2 tablespoons Italian-style bread crumbs

2 tablespoons vegetable oil

1 tablespoon butter

Instructions:

Combine mayonnaise, melted butter, tomato paste, agave nectar, seasoned salt, and rice vinegar in a bowl. Whisk thoroughly to blend. Fold in sun-dried tomatoes. Whisk together corn starch and heavy cream. Add to sauce. Mix well. Set aside. Microwave creamed spinach according to package directions. Set aside. To prepare tilapia fillets, dust both sides with Italian-style bread crumbs. Warm 2 tablespoons vegetable oil and 1 tablespoon butter in an iron skillet over medium heat. Fry seasoned fillets until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined platter. In a saucepan over medium heat, bring Yum Yum Sauce to a boil. Reduce to a simmer; cook 5 minutes until thickened and heated through, stirring occasionally. Add creamed spinach. Stir well. To serve, spoon enhanced Yum Yum Sauce onto a plate. Top with tilapia fillets.

Tortellini Soup

What’s Cooking in Gail’s Kitchen? The Color of Food: Tortellini Soup! No matter the weather, a classic Italian soup is always a good idea. Make it a budget-friendly weeknight meal with all the flavor of a Tuscan countryside, without the cost of an airline ticket. Common ingredients like garden veggies, rich plum tomatoes, sweet aromatic herbs and zesty spices blend together to enhance the dish. I love the mushroom-stuffed tortellini pasta. It’s curly ring-shape is very gourmet. When it all comes together at the table, you’ll think you created a masterpiece. Well done!

TORTELLINI SOUP

Ingredients:

1 pound chorizo sausage, ground

1 tablespoon olive oil

1/2 cup sweet onion, chopped

1/3 cup green pepper, diced

28-ounce can Roma tomatoes, crushed

1/2 teaspoon garlic powder

1 teaspoon sea salt

1/8 teaspoon black pepper

1/4 teaspoon oregano

1/4 teaspoon basil

1/4 teaspoon marjoram

14 ounces vegetable broth

8.8 ounce package porcini mushroom tortellini

1 cup fresh spinach leaves, torn

Parmesan cheese for garnish

Instructions:

Brown chorizo sausage until fully cooked. Meat will be crumbly. Drain well. Set aside. In a large skillet over medium-high heat, combine olive oil, chopped onions, and diced green peppers. Cook until soft. Add crumbled chorizo. Stir. Add Roma tomatoes, garlic powder, sea salt, black pepper, oregano, basil, and marjoram. Stir well to mix ingredients. Add vegetable broth and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Gently fold in tortellini and spinach. Cover and simmer 10 minutes longer until tortellini is tender. Ladle into bowls. Garnish with shredded parmesan cheese. Serve with crostini.

Lo Mein Made Simple

What’s Cooking in Gail’s Kitchen? Foodstuff Redefined: Lo Mein Made Simple! Do you ever go to the refrigerator and wonder what to make for dinner? I do. Recently my leftovers consisted of a couple of pork tenderloin fillets, grilled over the weekend, plus some veggies in the produce bin. Not quite enough. Unless you throw them all together in an amazing sauce. I didn’t exactly have Lo Mein egg noodles, but I did have some dried pasta on hand. Who doesn’t? The results were mouth-watering!

LO MEIN MADE SIMPLE

Ingredients:

8 ounces angel hair pasta

1 tablespoon olive oil

2 cups fresh mushrooms, sliced

1/4 teaspoon garlic powder

8 baby carrots, julienned

1/2 cup fresh snow peas

1 cup baby spinach

1 tablespoon pimento, sliced

2 pork fillets, grilled and cut up

Toasted sesame seeds for garnish

Green onion snips for garnish

Ingredients for sauce:

2 tablespoons soy sauce

2 teaspoons agave nectar

1 teaspoon sesame oil

1/2 teaspoon ground ginger

1/2 teaspoon sriracha hot sauce

1/8 teaspoon crushed red pepper flakes (optional)

Instructions:

In a 2-quart pan of boiling water, cook pasta according to package directions. Drain well. In a small bowl, whisk together soy sauce, agave nectar, sesame oil, ground ginger, sriracha, and red pepper flakes. Set aside. In a large skillet over medium-high heat, add olive oil, sliced mushrooms, garlic powder, and carrot strips. Cook 3-4 minutes until tender, stirring frequently. Add snow peas, baby spinach, and pimento slices. Stir until spinach has wilted. Add pork fillet chunks. Heat through. Add cooked pasta and soy sauce mixture. Gently toss to combine. Garnish with toasted sesame seeds and green onion snips. Serve immediately.

Lemon Pepper Pasta

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Lemon Pepper Pasta! Have you ever had one of those days when things just fall into place and you cook like a gourmet chef? And then, because everyone is starv-ing, you are halfway through the meal before you realize you forgot to take the food photo? Well, this is what an (almost) clean plate looks like! lol Perhaps it’s absent-mindedness, or maybe….yes, maybe…it’s just that good!

LEMON PEPPER PASTA

Ingredients:

8-ounces lemon pepper pasta

1 tablespoon olive oil

1 tablespoon bacon fat

1/4 cup shiitake mushrooms, sliced

1/4 teaspoon garlic powder

2 Roma tomatoes, quartered

1 teaspoon Herbes de Provence

1 teaspoon kosher salt

2 green onions, chopped

8-ounces ricotta cheese

1/3 cup Parmesan cheese, grated

10-ounces frozen chopped spinach, thawed and drained

Instructions:

Cook pasta as directed on package. Set aside. Meanwhile, warm olive oil and bacon fat in a large skillet over medium heat. Add shiitake mushrooms sprinkled with garlic powder; cook until soft. Add Roma tomatoes. Sprinkle with Herbes de Provence and kosher salt. Reduce heat and stir gently. Add chopped green onion. Cook 2-3 minutes. Add ricotta cheese and Parmesan cheese. Cook 2 minutes, stirring frequently. Fold in spinach and heat on low 2-3 minutes, stirring occasionally. Drain lemon pepper pasta. Add to spinach mixture. Toss to coat. Heat through and serve immediately.

Vegetable Enriched Pasta Meatballs

What’s Cooking in Gail’s Kitchen? Table Food: Vegetable Enriched Pasta Meatballs! For a clever way to increase vegetables into your diet, think pasta. The next trip you make to the grocery store could reveal the variety of homemade pasta noodles made with puréed tomatoes, carrots, spinach, and zucchini. Many are cholesterol-free and all-natural, if that sort of thing is important to you. Read the labels carefully. The last thing you want is food coloring instead of the real deal. Chop up fresh onions, green peppers, and garlic, as you normally would. By the time you add marinara sauce and meatballs, I guarantee you the family will be asking for seconds.

VEGETABLE ENRICHED PASTA MEATBALLS

Ingredients:

14 ounces vegetable mix homemade noodles

1 tablespoon sea salt

1 tablespoon olive oil

1/2 sweet onion, chopped

1/2 green pepper, chopped

1-2 cloves garlic, minced

24-ounce jar pasta sauce, prepared

26-ounce bag frozen Italian-style meatballs, thawed

Instructions:

Bring 3-4 quarts of salted water to a boil over medium-high heat. Add the bag of vegetable in homemade noodles. Cook for 12-15 minutes, or until tender. Rinse and drain. Set aside. In a large skillet, warm olive oil over medium heat. Add chopped onions, green peppers, and minced garlic. Sauté until tender and fragrant, about 5 minutes. Add prepared pasta sauce and Italian-style meatballs. Reduce heat and cover. Cook until heated thoroughly, 15-20 minutes. Add drained vegetable pasta. Toss to coat. Keep warm until ready to serve.

Spinach Prosciutto Flatbread

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Spinach Prosciutto Flatbread! As the King of Hams, prosciutto reigns. Its savory and aromatic flavor is a result of a slow-aged process known well by the Italians. You will immediately notice the paper thin velvety texture of prosciutto. The sea salting process has a regional influence on the curing results as well. Many remain trade secrets for all time. You and I reap the benefits by shopping around. Always keep a little prosciutto on hand. It can mean the difference between ho-hum and WOW!

SPINACH PROSCIUTTO FLATBREAD

Ingredients:

1 prepared flatbread

1 tablespoon olive oil

1/8 teaspoon garlic powder

1/4 cup Greek yogurt

1/4 cup goat cheese, crumbled

1/4 cup mozzarella cheese, shredded

1 tablespoon olive oil

6 asparagus spears wrapped in prosciutto, cut-up*

6 cherry tomatoes, halved

1 cup spinach leaves

Instructions:

Preheat oven to 400°. Brush flatbread with one tablespoon olive oil. Sprinkle with garlic powder. Spread Greek yogurt over flatbread. Dot with goat cheese crumbles. Layer shredded mozzarella over all. In a skillet over medium low heat add one tablespoon olive oil, cut up prosciutto wrapped asparagus spears, tomatoes, and spinach. Stir with tongs to coat. Cover for 1-2 minutes or until spinach turns bright green. Spoon over flatbread. Bake assembled flatbread 2-3 minutes in oven. Cut into wedges and serve immediately.

*Prosciutto-Wrapped Asparagus recipe may be found at the following link.

https://snapshotsincursive.com/2015/08/10

Florentine Meatball Pasta

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Florentine Meatball Pasta! When you talk about a meal in minutes, this one ranks at the top of the list. After all, some days the family schedule runs tight between daily obligations and evening commitments. In the time it takes to cook the pasta, everything else can be thrown together. Utilize the microwave in conjunction with the stovetop for time-saving results. Ready-Set-Go!

FLORENTINE MEATBALL PASTA

Ingredients:

1/2 pound rigatoni pasta

6-8 Italian meatballs, pre-cooked

12 ounces spaghetti sauce, any chunky style

2 cups baby spinach

1/2 cup Parmesan cheese, shaved

Instructions:

Cook rigatoni pasta according to package directions. Drain and set aside. While the pasta is cooking, microwave Italian meatballs according to package directions. In a large skillet on medium heat, combine chunky spaghetti sauce and Italian meatballs. Cook until bubbly, then reduce heat to simmer, stirring gently. Add cooked rigatoni; toss to coat pasta. Turn off heat. Add baby spinach to the skillet. Toss to combine and cover. The steam will wilt the spinach. Right before serving, add Parmesan shavings.

Xenial Spinach Dip

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Xenial Spinach Dip! Take a trip down Memory Lane with this hip 1970s all-star party staple. “I called it!”, shouted my best friend when asked to bring an appetizer to share. Maybe it was the presentation of carrying an artisan bread bowl into the room, or perhaps it was the “healthy” alternative to potato chips and onion dip, or it could have been the standing ovation it got from everyone who tasted it. Think about it….how fun is that to tear off a piece of crusty bread and slather it in creamy spinach mingled with a spicy crunch of water chestnuts. “I called it!”

XENIAL SPINACH DIP

Ingredients:

1 pound artisan bread bowl

1 pint Greek yogurt

3 ounces Neufchâtel cheese

10 ounces mayonnaise

8 ounce can of water chestnuts, drained and chopped

1 package Swiss vegetable dry soup mix

10 ounce package of frozen spinach, thawed, drained, and chopped

Instructions:

In a medium bowl, mix Greek yogurt, Neufchâtel cheese, and mayonnaise. Chill one hour. Add water chestnuts, package of Swiss vegetable dry soup mix, and uncooked spinach. Mix well. Chill one hour longer. Hollow out center of bread bowl. Fill with spinach dip. Serve with raw vegetables.