Yolk-Drenched Asparagus Spears

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Yolk-Drenched Asparagus Spears! Sometimes I am taken by surprise at the elegance of simplicity. Remember the slang term for K-I-S-S? Keep It Simple, Stupid! Well, that goes for preparing and photographing food as well. By eliminating fancy techniques and complex recipes, it allows anyone to feel like a master chef. I know I did. Words of Advice: Do your prep work so everything comes together like clockwork in mere minutes. The proof came when my husband clapped his hands and asked me to make it again…soon.

YOLK-DRENCHED ASPARAGUS SPEARS

Ingredients:

1 pound fresh asparagus, trimmed

1/4 pound bacon, crispy but pliable

1/4 cup Parmesan cheese, shredded

4 eggs

Sea salt, to taste

1/4 teaspoon dried parsley, for garnish

Toast, for serving

Instructions:

Cook the bacon until crispy but still bendable. Drain on paper towels. Set aside. Steam the asparagus until crisp-tender, 3 minutes. Transfer to a plate. Divide into servings. Wrap one piece of bacon around each asparagus bunch. Sprinkle with shredded parmesan cheese. In a saucepan, fill water enough to cover eggs, by sight. Bring to a boil. Remove from heat so the water is smooth. Gently crack eggs into the water, so as not to break the yolks. Leave plenty of space between eggs. Cover with a lid. Poach until the whites are set, but the yolks are runny, 2-3 minutes. Using a slotted spoon, carefully remove each egg and set it on the asparagus bundle. Season with sea salt. Garnish with parsley. Serve with buttered toast.

Ramping Up Breakfast

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Ramping Up Breakfast! For a hearty and satisfying way to jumpstart your morning, think outside the box with sautéed ramps. Prepared in minutes with hardly anytime at the stove, you’ll be serving up a “green” feast fit for a king. If you live in the country where farm fresh eggs are as plentiful as the next roadside produce stand, even better. Treat yourself to a scrumptious weekend meal on the back porch in true farmhouse style.

RAMPING UP BREAKFAST

Ingredients:

1/4 pound wild ramps

1 tablespoon olive oil

1 tablespoon butter

2 eggs

2 smoked sausage links

2 pieces artisan bread, toasted

Crushed oregano, for garnish

Instructions:

Wash thoroughly every crevice and leaf stem of each ramp. Cut off and discard bulb roots. Rinse again. Gently pat dry with paper towels. Set aside. Warm olive oil and butter in a skillet over medium heat. Transfer ramps to the skillet. Cook until tender and crispy, gently turning. After 10 minutes, divide ramps between two plates. Cook eggs according to personal preference. Add to each plate. Heat smoked sausage, slicing open to sear. Arrange on plates. Butter toast to complete each breakfast plate. Garnish ramps and eggs with crushed oregano. Serve immediately.

Yolk-Stream Morning Eggs

What’s Cooking in Gail’s Kitchen? Clean Eating: Yolk-Stream Morning Eggs! I’m always in a good mood when I make these soft-boiled eggs for breakfast. Perhaps it’s because I get to dip crunchy, buttery strips of toast into the yolk and watch it run over the edge of the cup. I imagine the toast as soldiers on parade, each awaiting their turn to be dunked. Or maybe it’s because slurping the fatty center of the egg makes me feel naughty and I’m completely aware I’m getting away with it. In any event, playing with my food this way is absolutely satisfying.

YOLK-STREAM MORNING EGGS

Ingredients:

4 large eggs

2 slices whole wheat bread, toasted

2 tablespoons butter, softened

Salt and pepper, to taste

Instructions:

Place eggs in a single layer in a saucepan on the stove. Fill the pan with cold water, covering eggs. Bring to a boil over medium-high heat. Reduce to a rapid simmer. Cook 6 minutes for a runny yolk-stream. Remove eggs from water with a slotted spoon. Transfer immediately to individual egg cups. Butter toast and slice into strips for dipping into the egg yolks. Crack the egg near the top, remove its“lid” and scoop the white of the egg from the shell. Dip toast “soldiers” into the runny yolk. Season with salt and pepper.

Radish Chive Egg Salad

What’s Cooking in Gail’s Kitchen? Talking Points: Radish Chive Egg Salad! Meatless meals do not have to be boring, that’s for sure. I find it fun to put together interesting combinations of fresh veggies with egg salad. You can, too. If you like a hint of celery seed, think of feathery green celery leaves instead. Or if you usually add chopped shallots, what about snipped chives this time? Instead of tomatoes, add the crunch of radish slices. Bread doesn’t have to be humdrum either. Ditch the bland white open-faced for rye, pumpernickel, or honey wheat. Do you see where this is heading? Anything goes.

RADISH CHIVE EGG SALAD

Ingredients:

6 hard-boiled eggs, shells removed and halved

1/4 cup mayonnaise

2 tablespoons chives, chopped

2 teaspoons Dijon mustard

1/4 teaspoon sea salt

1/8 teaspoon white pepper

1/4 teaspoon turmeric

1/4 teaspoon ground ginger

2 slices honey wheat bread, toasted

12 celery leaves, washed

2 radishes, trimmed and thinly sliced

Chives, for garnish

Instructions:

Place the peeled eggs in a bowl. Roughly chop into pieces. Add mayonnaise, chopped chives, Dijon mustard, sea salt, white pepper, turmeric, and ground ginger. Mix the ingredients together until combined. Cut the toast into diagonal quarters. Arrange on a platter. Dollop a portion of the egg salad onto each piece of bread. Tuck celery leaves around egg salad. Top with thinly sliced radishes. Using a kitchen shears, snip the chives over all for garnish.

Macadamia Nut Pineapple French Toast

What’s Cooking in Gail’s Kitchen? Something to Savor: Macadamia Nut Pineapple French Toast! Forget the maple syrup. Indulge instead in a tropical fruit explosion of flavor. Some compare this breakfast specialty to caramelized pineapple bliss. I suppose the taste could remind you of a tropical Pina Colada cocktail. It’s that good. For your next “Staycation”, why not treat yourself to paradise on a plate.

MACADAMIA NUT PINEAPPLE FRENCH TOAST

Ingredients for Sauce:

1/4 cup butter

1/2 cup brown sugar

1/4 cup cream

1/4 cup maple syrup

1 tablespoon coconut syrup

1 teaspoon almond extract

8-ounce can pineapple chunks, drained

1/8 teaspoon cinnamon

1 smidgen nutmeg

2 tablespoons shredded coconut

Instructions:

Melt butter in small saucepan over low heat. Do not scorch. Add brown sugar. Stir. Gradually bring to a boil. Add cream, stirring constantly. Cook until thick, about 4 minutes. Turn heat to lowest setting. Add maple syrup, coconut syrup, and almond extract. Stir until smooth. Add pineapple chunks, cinnamon, nutmeg, and shredded coconut. Cook until tender.

Ingredients for French Toast:

4 slices Hawaiian sweet bread, sliced thick

3 whole eggs, beaten

1/2 cup light cream

1 teaspoon vanilla extract

2-3 tablespoons butter

Macadamia nuts, chopped

Fresh strawberries

Instructions:

Whisk together eggs, light cream, and vanilla extract. In a shallow dish, place 4 slices of Hawaiian bread, single layer. Pour custard egg mixture over bread; turn to coat both sides completely. Let moistened bread rest to soak up liquid. In an iron skillet, melt one tablespoon of butter on medium-low heat. Transfer the soaked bread to the skillet. Cook until golden brown, approximately 3 minutes per side. Add butter as needed. If cooking in batches, transfer browned French toast to a wire rack on a baking sheet and kept warm in a 200° oven. To serve, place one piece of French toast on a plate. Cover with pineapple sauce. Top with second slice of French toast. Add more pineapple sauce. Garnish with sliced strawberries and macadamia nut pieces. Dust with powdered sugar.

Lemon Curd French Toast

Eating My Way Through the Holidays! Sweet Celebrations: Lemon Curd French Toast! Shortcuts, gotta love them. Just because you’re preparing food at home doesn’t mean everything has to be made from scratch. Betty Crocker, an American cultural icon, is proof of that. I used a store-bought lemon curd instead of making it from scratch. And if you want to take this recipe one step closer to simplifying your life, merely substitute the fresh berry compote with frozen strawberries in syrup, thawed of course. After all, the main attraction is the lemony rich oven-baked French toast sprinkled with vanilla bean and nutmeg. Everything is prepared the night before so all that’s needed is baking time the next morning. See? Simple isn’t so bad.

LEMON CURD FRENCH TOAST

Ingredients:

4 eggs

2 cups milk

1/2 cup heavy cream

1 vanilla bean, split lengthwise, seeds scraped out and reserved

10-ounce jar lemon curd

1 loaf Hawaiian Sweet Bread, sliced

1/2 cup blueberries

1/2 cup cherries

1/2 cup mulberries

1/2 cup cranberries

1/2 cup sugar

1 cup heavy cream

3 tablespoons sugar

1/2 teaspoon vanilla extract

Powdered sugar, garnish

Instructions:

To make the French toast, butter an oval baking dish. In a large bowl, whisk together eggs, milk, heavy cream, and vanilla bean seeds. Fold in the lemon curd. Stir well. Arrange the Hawaiian Sweet Bread slices evenly in the prepared dish, slightly overlapping them. Pour egg mixture over bread. Spoon to coat all slices. Cover and refrigerate overnight. To make the fruit compote, in a saucepan over medium heat, combine blueberries, cherries, mulberries, cranberries, and sugar. Cook, stirring occasionally, until the fruit breaks down, about 15 minutes. As the juices are released, the fruit will thicken. Remove from heat, cover, and refrigerate. Warm in the microwave the next day before serving. The next day, to bake the French toast, preheat oven to 350°. Let the French toast stand at room temperature 15 minutes before placing in the oven. Remove lid. Bake 45-50 minutes. To make the whipped topping, chill the mixing bowl and beaters beforehand. Place the heavy cream, sugar, and vanilla extract in the mixer bowl. Beat on medium speed until the cream begins to thicken, about 4-6 minutes. The whipped cream will double in volume and form soft peaks. Remove the French toast from the oven. Let it cool for 10 minutes. Top with warm berry compote, whipped cream, and dusting of powdered sugar. Serve warm.

Instant Plum Brekkie

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Instant Plum Brekkie! Sooo, I went in for my annual health assessment, and learned I’m not eating enough fruits, vegetables, and whole grains each day. I reported 3-4 servings of each and learned those numbers need to be bumped up to 5 servings a day. Seriously??? You’d never know it by the foods I post on my blog. Let me be clear, I do prepare and eat EVERYTHING you see from Gail’s Kitchen. Granted, I am getting older. But in my defense, I simply cannot eat as much as I did when I was younger. My metabolism won’t allow it. I need to think about the stress and strain extra weight can put on the heart, back, joints, and feet. That being said, my BMI (body mass index) is within a healthy range, which is good. If you need to make substitutions of ingredients to meet your own personal goals, please do what is right for you.

INSTANT PLUM BREKKIE

Ingredients:

2 slices quinoa multigrain bread

1-2 tablespoons Neufchâtel cheese

1 plum, pit removed and sliced

1 teaspoon granola

Dusting of ground cinnamon and nutmeg

Instructions:

In a toaster oven, lightly brown bread on both sides. Spread Neufchâtel cheese on each piece of toast. Arrange sliced plums over creamed cheese layer. Add the granola-topper. Sprinkle with a light dusting of cinnamon and nutmeg.

Feta Morning Fried Egg

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Feta Morning Fried Egg! Thank goodness this is a healthy way to begin my day. Honestly, I think I might be seriously addicted to it. Remember when your kids were little and could go days eating nothing but peanut butter sandwiches? We’d roll our eyes as the pediatrician assured us they would be fine. “It’s a phase”, he’d say, “You’ll see.” And he was right. My kids grew up to be healthy, active teens, and so on. But I’m an adult. And I’ve been making this breakfast for 3 weeks now. Granted, the avocados are in abundance along with the price of eggs being so affordable I feel as though the grocery store is practically paying me to take them home. Do me a favor, try this recipe yourself and give me your feedback. I’d like to know it’s just not me going through a midlife crisis.

FETA MORNING FRIED EGG

Ingredients: (Serves two)

2 slices quinoa multigrain bread, toasted and buttered

1 avocado, pitted and sliced

2 eggs, sunny side up

1 tablespoon butter, melted (optional)

2 tablespoons herbed feta cheese, crumbled

1 Roma tomato, sliced

1/2 teaspoon Italian seasoning

Green onion, for garnish

Instructions:

While quinoa bread is toasting, cook two eggs in melted butter or nonstick oil, over medium heat, according to taste. Set aside. Butter toast. Divide avocado slices between toast. Slide cooked egg onto avocado toast. Sprinkle with herbed feta cheese. Garnish with green onion strips. Serve with sliced Roma tomatoes sprinkled with Italian seasoning.

Lentil Rotini Pizza Pasta

What’s Cooking in Gail’s Kitchen? Start Smart: Lentil Rotini Pizza Pasta! Going organic, especially with red lentils, doesn’t necessarily mean the meal has to be completely plant-based. Sure, you still get the protein and fiber you need, but think about making it appealing to your family as well. By adding cheese and pepperoni slices, you can turn the rotini spirals into an Italian favorite. Pizza Pasta. Spice things up with red pepper flakes, garlic, and oregano. Now you’re talking. Serve in individual baking dishes for extra special treatment. You may even have the kids asking for it again.

LENTIL ROTINI PIZZA PASTA

Ingredients:

12-ounce box of organic red lentil rotini

1 1/2 cups prepared marinara sauce

1/4 teaspoon garlic powder

1/2 teaspoon red pepper flakes

1/2 teaspoon oregano

1/2 cup pepperoni slices, divided

2 cups mozzarella cheese, shredded

Crushed basil for garnish

Instructions:

Bring a large pot of salted water to a boil. Add rotini. Cook until tender, stirring occasionally, 8-10 minutes. Caution: Watch carefully as the lentils will foam up to overflowing. You may have to reduce heat to a Simmer. Drain well. In a large bowl, combine marinara sauce, garlic powder, red pepper flakes, and oregano. Add rotini; stir to coat. Fold in 3/4 of the pepperoni and half the mozzarella cheese. Divide into individual broiler-proof baking dishes. Top with remaining pepperoni and shredded mozzarella cheese. Adjust oven rack to at least 4” away from broiler coils. Preheat broiler on High setting. Arrange individual casseroles on a baking sheet. Transfer sheet to oven. Cook until cheese is melted and slightly brown. Garnish with crushed basil. Serve with garlic bread.