tomato

Kumquat Cilantro Salsa

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Kumquat Cilantro Salsa! For those of you who love the taste of oranges, but hate the idea of peeling the skin, let me introduce you to its distant cousin. The Kumquat; native to Southeast Asia. It’s about the size of an olive and can be either round or oblong. But here’s the best part: you can eat the outer skin. No peeling required. The kumquat has a sugary sweet citrus flavor that makes your taste buds boomerang between sour and tangy. Please note, there are tiny seeds, much like those in a grape, so you can either eat them or remove them.

KUMQUAT CILANTRO SALSA

Ingredients:

1 pound kumquats, washed and sliced with seeds removed

1 Roma tomato, diced

1/2 cup sweet onion, thinly sliced

1/4 cup cilantro, chopped

3 tablespoons olive oil

1/4 teaspoon red pepper flakes

1/8 teaspoon sea salt

Dash of cayenne pepper (optional)

Tortilla Corn Chips

Instructions:

Make sure the skin of the kumquat is blemish-free and not dimpled. Discard if necessary. In a bowl, combine sliced kumquats, diced tomato, sweet onion slices, and chopped cilantro. Gently toss. In a small bowl, whisk together olive oil, red pepper flakes, cayenne pepper, and sea salt. Drizzle over kumquat mixture. Refrigerate for one hour. Serve with tortilla corn chips.

Iceberg Lettuce Salad

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Iceberg Lettuce Salad! Generally speaking, we all become pretty accustomed to grocery prices in our home town. We know, when it comes to produce, we can expect to pay a little more for berries than bananas. Just like the many varieties of leafy greens. Typically, spinach, kale, and romaine are always way more than iceberg lettuce. Right? So recently while visiting Kauai, knowing that a lot of food is imported, I made the decision to make some compromises. I picked up a head of iceberg lettuce listed at $3.99. In the States it’s around $1.49 a head. Okay. When I checked out, the register rung up $6.00. Imagine the sticker shock. Come to find out, the sign actually said iceberg lettuce was $3.99 a pound. Let me tell you, I stretched that head of lettuce over many meals and savored every bite.

ICEBERG LETTUCE SALAD

Ingredients:

3 leaves of lettuce, gently torn

1 Roma tomato, chopped

1 green onion, snipped

2 tablespoons Caesar dressing, prepared

1 tablespoon parmesan cheese, grated

1/8 teaspoon oregano

Instructions:

Divide the gently torn lettuce leaves between two salad plates. Arrange chopped tomatoes over lettuce. Using a kitchen shears, snip the green onion pieces over top. Drizzle with salad dressing. Sprinkle on parmesan cheese and oregano. Serve chilled.

Grass-Fed Beef Tostadas

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Grass-Fed Beef Tostadas! If you like the taste of corn tacos, the tostada is a distant cousin. Basically, one is folded, the other is flat. Brushed with oil, then “toasted” crisp, the tostada is made to hold the toppings. This recipe allows you to bend the tortilla if you prefer to eat it that way. Whatever falls onto the plate can be scooped back up into your mouth. No judgment here. Now, about grass-fed beef. It’s going to cost a little more per pound due to the lack of fat content, compounded by the extra time it takes to fatten the cow. Grain makes cows get fat faster, just like it does for humans. I like grass-fed because it is more nutritious with heart-healthy omega 3s plus vitamins. It’s all about the choices we make.

GRASS-FED BEEF TOSTADAS

Ingredients:

1 pound grass-fed ground beef

1 packet fajita seasoning dry mix

1/3 cup canola oil

8 corn tortillas

1/2 head iceberg lettuce, gently torn

1-2 Roma tomatoes, chopped

1/2 red onion, sliced thin

8 ounces feta cheese, crumbled

Fresh cilantro, leaves only

Instructions:

Preheat oven to 250°. Because grass-fed beef has a lower fat content, steaming it is a good option. In a medium skillet, cover the bottom with water. Crumble the ground beef into the water. Set the stovetop temperature to medium-high. Break up any large clumps. Allow the water to boil. Stir the meat to cook evenly. Turn often. When the meat is brown, it is done. Drain the cooked ground beef using a strainer. Dispose of water and grease. Return ground beef to the pan. Sprinkle with fajita seasoning mix. Stir well to coat. Have the burner on lowest setting to keep warm. Spray a shallow skillet with nonstick oil. Set heat to medium-high. Brush one side of corn tortilla with canola oil. Place oiled side down in skillet. Brush the remaining side with canola oil. Fry the shell until golden for 30 seconds to a minute per side. This makes the shell fairly stiff. If the pan begins to smoke, lower the heat setting slightly. Remove the tortilla and place it on a rimmed baking sheet. Keep tortillas warm in the oven. Repeat process with remaining tortillas. To assemble, begin with a fried tortilla. Layer with iceberg lettuce, seasoned ground beef, chopped tomatoes, red onions, feta cheese, and cilantro leaves. Serve immediately with guacamole and salsa.

Angus Beef Burger

What’s Cooking in Gail’s Kitchen? Waste Not, Want Not: Angus Beef Burger! Anyone who is a beef-eater understands that when meat has a high level of marbling, it keeps it moist for longer when cooking. Why is marbling important, you wonder? Because the fat ratio is scattered throughout creating juicy, tender, and more flavorful results. Long story, short, angus beef means better burger. No one wants a hockey puck for a hamburger. Right? Although it may cost a little more per pound, the end results are worth it.

ANGUS BEEF BURGER

Ingredients:

1 pound Angus beef, ground

1 teaspoon sea salt

1/8 teaspoon black pepper

1 tablespoon olive oil

4 hamburger buns, split and toasted

Lettuce, tomato, bacon and condiments as desired

Instructions:

Preheat a gas grill on High temperature. Form the ground beef into four equal portions. Season both sides of each patty with sea salt and black pepper. Brush the burgers with olive oil. Grill the burgers for 3 minutes until brown and slightly charred. Flip over. Do not press down to release juices! Cook 4 minutes longer, for medium rare, until golden and charred. Grill longer for desired results. Assemble the burgers on toasted buns. Add fixings and condiments to taste. Serve immediately.

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.

Basil Pesto Pasta

What’s Cooking in Gail’s Kitchen? Enjoyable Eats: Basil Pesto Pasta! I’m tired. And I’m hungry. What in the world can I cook for dinner that doesn’t take forever? But I want the taste to make me feel like I’m someone special. First of all, go over to the wine rack and open a nice bottle of Cabernet Sauvignon. Pour a little into a stemmed glass. Swirl and take a sip. This will put you in the mood. The wonderfully sweet herbal notes of the fresh basil will complement the flavor of the wine. Plus, the olive oil and parmesan cheese in the pesto sauce enhance the richness of fruit in the Cab. Take another sip. Now let’s get started. (Footnote: Obviously if you already have a jar of your favorite Basil Pesto in the kitchen pantry, you’re one step ahead.)

BASIL PESTO PASTA

Ingredients:

10.5 ounce package of cherry tomatoes

12 large basil leaves

1/3 cup almonds, slightly toasted

1 garlic clove, peeled and minced

1/2 teaspoon kosher salt

1/2 cup olive oil

1 pound spaghetti

1 tablespoon sea salt

1/2 cup parmesan cheese, grated

Fresh basil leaves, for garnish

Instructions:

Combine cherry tomatoes, basil leaves, toasted almonds, garlic clove, and kosher salt in a food processor. Pulse to blend into a fine purée. Scrape the sides and turn the processor on Low setting. Slowly pour the olive oil into the mixture in a continuous stream. The pesto will thicken nicely. Set aside. Cook the spaghetti in salted water, according to package directions. Drain well. Transfer spaghetti to a bowl. Quickly toss with pesto sauce. Sprinkle parmesan cheese over all. Garnish with basil leaves.

Vine-Ripened Tomato Pie

What’s Cooking in Gail’s Kitchen? Start Smart: Vine-Ripened Tomato Pie! Oddly enough, I’ve had a couple people tell me they’ve never heard of tomato pie. It may be more of a southern dish, or perhaps its more familiar to those of us who live in the country and can’t figure out what to do with the abundance of garden tomatoes. Who knows? I must admit there is a secret ingredient that I discovered from the Savannah restauranteur and popular chef, Paula Deen. Maybe you can pick it out, too.

VINE-RIPENED TOMATO PIE

Ingredients:

1 prepared deep-dish pie shell

4-6 Roma tomatoes, sliced

1 tablespoon kosher salt

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon basil

1/8 teaspoon garlic powder

1/2 cup sweet onion, chopped

1 cup mozzarella cheese, shredded

3/4 cup cheddar cheese, shredded

1/2 cup pepper jack cheese, shredded

1/4 cup parmesan cheese, grated

1 cup mayonnaise

Cherry tomatoes, for garnish

Basil leaves, for garnish

Instructions:

Preheat oven to 350°. Bake the pie shell according to package directions. Remove from oven and set aside. In a bowl, combine sliced tomatoes, kosher salt, oregano, marjoram, basil, and garlic powder. Allow tomatoes to “weep” for 10 minutes. Using a slotted spoon, transfer seasoned tomatoes to the pie shell. Layer sweet onion over tomatoes. In another bowl, combine mozzarella cheese, cheddar cheese, pepper jack cheese, and parmesan cheese with mayonnaise. Mix well. Spread cheese mixture over top of tomatoes and onions. Bake 30 minutes, or until lightly browned. Garnish with cherry tomatoes and basil leaves.

Yesterday’s Cucumber Soup

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Yesterday’s Cucumber Soup. Here we go again with another cold soup option. It may sound like an oxymoron, but actually if I called it a Cucumber Smoothie, would you drink it? Perhaps. Tell me this, how many times have you been served ice water with a cucumber slice in it? Or grabbed a hydrating plant-based juice beverage at the corner convenience store? Get the picture. It’s all about the perspective. If you find it challenging to eat cold soup, or just plain WRONG…by all means, pour it into a glass and slurp away. To quote William Shakespeare, “A rose by any other name would smell as sweet.” Carry on.

YESTERDAY’S CUCUMBER SOUP

Ingredients:

4 mini seedless cucumbers, peeled and chopped

1 gala apple, peeled, cored, and chopped

1 green onion, chopped

2-3 basil leaves

1/4 cup almond milk, unsweetened

1/4 cup Greek yogurt

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1 tablespoon lime juice

Diced apple, tomato bits, chive snips, and basil leaf for garnish

Instructions:

Reserving garnish to taste, place all remaining I ngredients in a blender. Alternate between Pulse and Liquify settings to purée until smooth. Transfer cucumber mixture into a covered container. Refrigerate 1-2 hours or overnight until chilled. Divide into shallow bowls. Serve garnished with apple chunks, diced tomatoes, chopped chives, and basil.

Underrated Summertime Salad

What’s Cooking in Gail’s Kitchen? Fab Foodstuff: Underrated Summertime Supper! Does anyone have a Himalayan Salt Block besides me? Well, one of the things I like about it is, it can take the guesswork out of adding seasoning to food. It’s a block of pink salt, after all. When serving cold foods like salads, fruits, and cheeses, refrigerate the salt block overnight before using. This helps to keep foods chilled for hours when you need it. Simply arrange the ingredients directly on the block, drizzle on the dressing, and you’re good-to-go. Clean up is easy. Never use soap; salt is naturally antibacterial. Remove food residue with a damp cloth or sponge. Rinse it with a clean swipe, then dab dry. Allow the salt block to air-dry before next use. You’re done.

UNDERRATED SUMMERTIME SUPPER

Ingredients:

4 ounces goat’s milk cheese, plain

1 teaspoon Italian dry mix spice blend

1/4 teaspoon red pepper flakes

8 ounces mixed greens, washed

1 Roma tomato, chopped

4 assorted mini sweet peppers, stems and seeds removed, sliced into rings

2 radishes, sliced very thin

1/4 red onion, thinly sliced

1 teaspoon Herbes de Provence

Balsamic Reduction Sauce

Crusty Artisan Bread

Instructions:

On a sheet of waxed paper, sprinkle Italian dry mix spice blend and red pepper flakes. Form the goat’s milk cheese into a ball. Roll it in the spice mix to cover all sides. Place cheese ball on the chilled Himalayan salt block. Next, arrange mixed greens in a single layer. Arrange Roma tomatoes, mini sweet peppers, radish slices, and red onion rings. Sprinkle Herbes de Provence over top. Drizzle balsamic reduction sauce over salad. Serve with crusty artisan bread.