tomato

Thyme Tomato Toss

What’s Cooking in Gail’s Kitchen? Elevated Edibles: Thyme Tomato Toss! Hop aboard the yellow tomato bus for a ride that will take you down a two-lane country road. These golden nuggets, about the size of a cherry, are often less acidic and milder than their popular red cousins. I find them a touch sweeter as well. Their colors can range from pale yellow to sunny gold to bright orange, which makes for a stunning combo in marinated tomatoes or tasty fresh salsa. Just so you know, the skins are pretty tender, if that’s ever been an issue for you. With all that being said, now sit back, and enjoy the ride.

THYME TOMATO TOSS

Ingredients:

8 ounces yellow and red cherry tomatoes, cut into halves

1/4 cup olive oil

1 1/2 tablespoons garlic wine vinegar

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/8 teaspoon marjoram

1/4 teaspoon sea salt

1/2 teaspoon basil

1 teaspoon sugar

1 teaspoon fresh thyme leaves

Thyme sprigs, for garnish

Instructions:

Place yellow and red cherry tomatoes is a bowl. Set aside. In a measure cup, whisk together olive oil, garlic wine vinegar, garlic powder, cayenne pepper, marjoram, sea salt, basil, and sugar. Sprinkle in thyme leaves. Drizzle over tomatoes. Gently toss to coat. Serve immediately. Garnish with thyme sprigs.

Risotto Tomato Basil

What’s Cooking in Gail’s Kitchen? Table Food: Risotto Tomato Basil! When the rice cooker is on the fritz, and you’re still craving risotto, try the next best thing. There’s no shame in using a boxed version as a foundation for a meal in-a-bowl. After all, these tried and true products are on the shelf for a reason. Most have perfected the art of imitation to the point where one might ask which is better. True, the homemade version does involve a certain finesse for stirring at a crucial time, exerting more energy than otherwise, but who’s the wiser? In the end, let your stomach be the judge.

RISOTTO TOMATO BASIL

Ingredients:

5.5 ounce box Garlic Primavera Risotto, gluten-free

1/2 tablespoon olive oil

2 1/2 cups water

1/3 cup parmesan cheese, grated

8-10 cherry tomatoes, halved

1/4 teaspoon oregano

Fresh basil, for garnish

Instructions:

In a heavy 2-quart saucepan, sauté rice in olive oil over medium heat for 2 minutes. Add water and contents of seasoning packet. Stir well and bring to a boil. Reduce heat to simmer. Cook uncovered for 20 minutes, stirring occasionally, until rice is tender. Stir in grated parmesan cheese. Transfer to bowls. Arrange cut tomatoes on top. Sprinkle with crushed oregano. Garnish with fresh basil. Serve immediately.

Meatball Pizzetta

What’s Cooking in Gail’s Kitchen? Table Food: Meatball Pizzetta! Need a late-night snack beyond a bag of chips or a bowl of ice cream? Don’t get me wrong, there was a time in my life when I self-medicated with a pint of Turkish Coffee Ice Cream, at least 3 or 4 times a week. No regrets and certainly no judgment here. What I recently discovered, though, is a mini portion of authentic flatbread, packaged in a 4-count. Just the right size to become a pizzetta for one. I always seem to have a jar of homemade Italian marinara in my fridge. And mozzarella cheese? Well, that’s practically a staple around my house as well. Do you see the wheels turning? This is how my kitchen is stocked. Because you never know when a craving will hit.

MEATBALL PIZZETTA

Ingredients:

I mini naan flatbread

2-3 tablespoons marinara sauce, prepared

1/4 cup mozzarella cheese

3-5 small frozen Italian meatballs, thawed

1 tablespoon pickled red onions

Fresh basil, for garnish

Instructions:

Preheat the oven to 400°. If you have a pizza stone, place it on the rack while the oven is warming. Take a mini naan flatbread and place it on a plate. Spread a layer of marinara, stopping short of the edges. Layer naan with shredded mozzarella cheese. Arrange Italian meatballs on top. Transfer pizzetta to a preheated pizza stone. Bake 15-20 minutes until cheese melts and crust is crunchy. Carefully remove from oven, add pickled red onions, and slice pizzetta. Garnish with fresh basil.

Xnipec Habanero Salsa

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Xnipec Habanero Salsa! Anyone who craves the jolt of hot tropical salsa can read on. Others who don’t….No judgement, we’ll catch you tomorrow. For those who are up to the challenge, let me give you a little background before you dive in. The word “Xnipec” translates in Mayan to “dog’s nose”, which implies you may sweat droplets like a dog’s wet nose the more bites you take. If so, wipe your forehead and walk away. You’re done. I’ve been known to ask for the “muy caliente” salsa in a Mexican restaurant. At which time, the server brings me my own special bowl usually reserved for the kitchen staff. The hubs typically laughs and tells them I can practically drink it with a straw. What can I say? I’m hopelessly addicted to habaneros.

XNIPEC HABANERO SALSA

Ingredients:

3 habanero peppers

2 Roma tomatoes, chopped

1/2 red onion, finely diced

3 tablespoons cilantro, chopped

2 tablespoons lime juice

2 tablespoons orange juice

Pinch of sea salt

Instructions:

Using disposable gloves, halve habaneros. Remove stem, pith, and seeds. Dice peppers; place in a bowl. Add chopped tomatoes, finely diced red onion, chopped cilantro, lime juice, and orange juice. Add a pinch of sea salt. Toss well. Refrigerate one hour before serving.

Sheet Pan Cilantro Nachos

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Sheet Pan Cilantro Nachos! We like crispy nachos at my house. To my family, there’s nothing worse that a soggy tortilla chip, even if it is covered in melted cheese. I experimented by spraying the top and bottom of the chips with nonstick oil and then sprinkling them with sea salt. The method below works very well. It really made a difference. In my defense, I typically buy an off-brand of tortilla chips, which can have more of the natural corn flavor and a sturdiness to support extra toppings. As always, check the ingredient list to make sure you’re getting what you want. I prefer no preservatives.

SHEET PAN CILANTRO NACHOS

Ingredients:

Layer of Corn Tortilla Chips

Nonstick oil

Sea Salt, to taste

8 ounces Mexican Cheese Blend, shredded

2 Roma tomatoes, chopped

2 green onions, chopped

1 teaspoon red pepper flakes

Fresh cilantro, for topping

Instructions:

Preheat oven to 400°. Spray a baking sheet with nonstick oil. Sprinkle with sea salt. Arrange a single layer of corn tortilla chips on the sheet pan. Repeat with a coating of nonstick oil and sea salt. Evenly distribute the Mexican Cheese Blend over the tortilla chips. Add chopped tomatoes and green onions. Sprinkle with red pepper flakes. Bake 15 minutes or until the cheese is melted and gooey. Remove nachos from the oven and garnish with fresh cilantro leaves. Serve immediately.

Quinoa Cheese Melt

What’s Cooking in Gail’s Kitchen? Clean Eating: Quinoa Cheese Melt! Few things can take the place of the classic grilled cheese sandwich, in my opinion. Yet, in a world of imagination, anything goes. As long as the bread is crispy with a satisfying crunch, be inventive. Think about multigrain, brioche, sourdough, bagel, or baguette. Once that decision is made, take a look at the cheese options: cheddar, American, gouda, provolone, gruyère, or Swiss. Sometimes a mixture is the perfect choice. Layering extras can be just as mind boggling. Do you choose bacon or beef? Lettuce or sprouts? Tomatoes or onions? I can see your eyes darting in several different directions casting a puzzled look on your face. So the next time someone asks, “Should we have grilled cheese?”, simply throw your arms up in the air and say, “Sure! It’s easy for you to say!”

QUINOA CHEESE MELT

Ingredients:

2 slices quinoa multigrain bread

2-3 tablespoons butter

4 slices American cheese

2 slices thick applewood smoked bacon, cooked

1 tomato, sliced

1/2 cup alfalfa sprouts

Instructions:

Preheat skillet over medium heat. Butter one side of quinoa multigrain bread. Place butter side down onto skillet bottom. Add four slices American cheese, stacked two high, to cover surface of bread. Arrange cooked bacon over all. Butter a second slice of quinoa multigrain bread on one side. Place butter side up on top of sandwich. Grill until lightly browned, then flip over. Continue grilling until cheese is melted. Remove to a plate. Stuff with sliced tomatoes and alfalfa sprouts. Cut in half. Serve immediately.

“X” Marks the Spot Toast

What’s Cooking in Gail’s Kitchen? Food With Soul: “X” Marks the Spot Toast! Wake up your mornings with crunchy toast points slathered in guacamole. That’s what I do when I have a ripe avocado begging to be used. By adding the tomatoes, lime juice, and seasoning, it jumpstarts my day with zest and creaminess that makes me smile. If you’re a brave warrior, sprinkle on some red pepper flakes and slay the day!

“X” MARKS THE SPOT TOAST

Ingredients:

1 large ripe avocado, halved, pitted, and peeled

1 tomato, diced

1/2 teaspoon lime juice

1 teaspoon sea salt

1/8 teaspoon garlic powder

4 slices wheat bread, toasted and cut into four points

Instructions:

In a shallow bowl, mash ripe avocado with a fork. Leave small chunks for flavor. Fold in diced tomatoes and lime juice. Season with sea salt and garlic powder. Gently mix. Divide the mashed avocado among the toast points. Arrange toast into an “X” on each plate. Serve immediately.

Vine Tomato Relish

What’s Cooking in Gail’s Kitchen? Bright Ideas: Vine Tomato Relish! Here’s a farm fresh recipe that can be substituted for a side salad, vegetable accompaniment, or sandwich condiment. I’ve even used it in pasta salad as well as on homemade pizza instead of marinara sauce. It’s that versatile. The fact that tomato relish is chunky makes it appealing no matter how you serve it. The herbs and spices enhance the flavor of the garden tomatoes making it a tasty treat that will surprise you. Keep a jar in the refrigerator and watch it disappear.

VINE TOMATO RELISH

Ingredients:

1 pint cherry tomatoes on the vine, halved and stems discarded

2 tablespoons thinly sliced red onion, chopped

2 green onions, chopped

1 tablespoon kosher salt

2 tablespoons olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon Italian spices

1/8 teaspoon garlic powder

1/8 teaspoon red pepper flakes

Instructions:

In a mixing bowl, combine cherry tomato halves, red onions, and green onions. Sprinkle with kosher salt. Set aside. In a small bowl, whisk together olive oil, balsamic vinegar, Italian spices, garlic powder, and red pepper flakes. Drizzle vinaigrette over tomato mixture. Lightly toss. Cover bowl with plastic wrap and refrigerate for one hour before serving.

Grill Pan Kabobs

What’s Cooking in Gail’s Kitchen? Bright Ideas: Grill Pan Kabobs! Sooo, what do you have for dinner when you plan on kabobs, but can’t find the skewers among all the kitchenware you’ve unpacked during the recent move? The answer: Improvise, by using a grill pan. After all, once the ingredients are cooked and presented for dinner, everyone grabs a fork to “shish” the food off the skewer onto the plate anyway. I see your eyes glazing over as you nod your head in agreement. Focus. The end result is still phenomenal. Now dig in. Your tummy will thank me.

GRILL PAN KABOBS

Ingredients:

1/2 cup olive oil

2 tablespoons red wine vinegar

2 tablespoons lemon juice

1 clove garlic, minced

1 teaspoon dry mustard

1/2 teaspoon thyme

1/2 teaspoon oregano

1 teaspoon sea salt

1/4 teaspoon black pepper

1/2 pound beef tenderloin, cut into chunks

1/2 pound chicken tenderloin, cut into cubes

1 red onion, cut into wedges

1 green bell pepper, seeded and cut into chunks

1 red bell pepper, seeded and cut into chunks

4 ounces fresh mushrooms, stems removed

4 ounces cherry tomatoes

Instructions:

In a measuring cup, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, dry mustard, thyme, oregano, sea salt, and black pepper. Place the beef tenderloin chunks and chicken tenderloin cubes in a large zip-lock plastic bag. Pour half the marinade mixture into the bag, seal, shake, and refrigerate for one hour. Set aside remaining marinade for basting sauce while grilling. Preheat gas grill to 500°. Remove beef and chicken pieces from bag; discard marinade. Allow beef and chicken to “rest” at room temperature for 15-20 minutes. Transfer beef chunks, chicken cubes, red onion, green pepper, red pepper, mushroom caps, and cherry tomatoes onto a large grill pan that has been sprayed with nonstick oil. Brush kabobs with reserved marinade. To cook medium-rare steak kabobs (charred exterior, pink center), place the grill pan on the hot grill. Chicken tenderloins will cook in the same amount of time, with edges turning white. Close the lid to retain heat temperature. Set timer for 5 minutes. Then using a long-handled tongs, flip, rotate, and move larger pieces of beef and chicken on the grill pan to be in the center of the flame. Vegetables will char faster than the meat. Watch carefully. Cook the kabobs an additional 5 minutes, with the lid closed. Once finished, remove grill pan and turn off the grill. Allow food to “rest” for 5 minutes. Serve immediately.