tomatoes

Tomato Feta Egg Au Gratin

What’s Cooking in Gail’s Kitchen? Eat More: Tomato Feta Egg Au Gratin! I’m all for trying new things, so when I saw this recipe featured at Williams-Sonoma, I knew it had to be good. The fact that I already had all the ingredients on hand was sheer bliss. I confess, I may have tweaked the original by adding a buttery crouton topping, but that’s just me. You may do without. As everything warms together in the oven, the aroma arising is staggering. How much longer? There’s something about serving individual casseroles that make a dish eloquent, wouldn’t you agree?

TOMATO FETA EGG AU GRATIN

Ingredients:

2 tablespoons olive oil

1 Vidalia onion, chopped

1 can (28 ounces) whole plum tomatoes and juice

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon oregano

2 tablespoons whole-grain mustard

1 teaspoon red pepper flakes

1/3 cup light cream

Kosher salt and black pepper to taste

4-8 eggs

1/4 cup feta cheese, crumbled

2 tablespoons parsley, chopped

2 slices bread, torn into bite size pieces

2 tablespoons butter, melted

Instructions:

Preheat oven to 400°. In a sauté pan over medium heat, warm olive oil. Add onion and sauté until lightly browned, 6-8 minutes. Add tomatoes, basil, marjoram, and oregano; reduce heat to medium-low and simmer, stirring occasionally, until tomatoes start to break down, about 10 minutes. Stir in mustard, red pepper flakes, and light cream. Season with sea salt and pepper. Divide tomato mixture evenly among 4 small au gratin dishes. Carefully crack 1 or 2 eggs into each cocotte and use a spoon to gently swirl egg white into tomato mixture, without breaking yolk. Season yolks lightly with salt and pepper. Toss the bread crumbs in the melted butter until completely absorbed. Divide among the 4 casseroles. Bake until egg is cooked to your liking, 10-15 minutes. Sprinkle with feta cheese and parsley. Serve.

Philly Cheesesteak Bolillo

What’s Cooking in Gail’s Kitchen? Eat More: Philly Cheesesteak Bolillo! While at the local bakery, I couldn’t help but choose these nicely shaped oval bolillo rolls. Their lack of crunchy outer crust, like the baguette, made them more appealing for the cheese-laden spicy shredded beef I planned as a main course. Don’t you just love it when you get extra servings from another day’s roast sirloin? The opportunities are endless. This time around the onions, green peppers, red peppers, and mozzarella cheese all team together for that infamous cheesesteak sandwich to die for. Add a slice of tomato and a couple sweet gherkin pickles to punch up the taste buds. Any takers?

PHILLY CHEESESTEAK BOLILLO

Ingredients:

1 pound roast sirloin, cooked and shredded

1/2 green pepper, chopped

1/2 yellow onion, chopped

1/2 red pepper, chopped

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons lemon juice

2 teaspoons vinegar

1-2 tablespoons honey

1 tablespoon whole grain mustard

1 teaspoon fennel

1/2 teaspoon seasoned salt

1/8 teaspoon black pepper

1/2 teaspoon red pepper flakes

2 bolillo sub rolls, halved

2 tablespoons butter

1/8 teaspoon garlic powder

1 cup mozzarella cheese, shredded

Instructions:

In a large skillet over medium heat, add shredded sirloin beef, green pepper, onion, and red pepper. Combine Worcestershire sauce, soy sauce, lemon juice, vinegar, honey, and whole grain mustard. Stir well. Pour over meat and vegetables. Add seasoned salt, black pepper, and red pepper flakes. Heat to boiling, then reduce heat to low; simmer until almost all liquid is absorbed and meat is tender, approximately 20 minutes. Preheat oven to Broil. Cut bolillo subs in half lengthwise and scoop out the centers to make a well. Butter the faces generously. Sprinkle with garlic powder. Broil on high until the tops are golden, 2-3 minutes. Spoon meat mixture onto each half. Divide cheese over all. Return to broiler to melt the cheese. Watch carefully. Remove from oven and match the sandwich sides together to form a sandwich.

Iceberg Lettuce 7-Layer Salad in a Jar

What’s Cooking in Gail’s Kitchen? Eat More: Iceberg Lettuce 7-Layer Salad in a Jar! I don’t know about you, but I think this is a perfect idea for taking a salad-on-the-go. Use whatever jars you have on hand, such as quart or pint canning jars or even jelly jars. You decide the portion size. As a “do-ahead” recipe, it’s also a time-saver. Simply layer all the ingredients, top them off with the yummy homemade dressing, and then pack a couple jars in your lunchbox or picnic basket. It’s ideal for sharing. Choose healthy!

ICEBERG LETTUCE 7-LAYER SALAD IN A JAR

Ingredients:

1 head lettuce, shredded

2-3 green onions, snipped

5 eggs, hard-boiled and chopped

3 tomatoes, chopped

1 pound thick bacon, pan-fried and crumbled

1 cup cheddar cheese, shredded

3/4 cup frozen baby sweet peas, thawed and uncooked

Dressing:

2 cups mayonnaise

2 tablespoons sugar

Instructions:

Prepare each ingredient, as indicated. Set aside. This is the order the jars will be assembled beginning at the bottom: Lettuce, green onion, hard-boiled eggs, tomatoes, bacon, cheddar cheese, and peas. To keep the layers even in the jar, use the handle of a wooden spoon to gently press the salad as you complete each layer. Mix together the mayonnaise and sugar. Divide evenly between the jars. Garnish with a few sprinkles of shredded cheese and crumbled bacon bits. Place a lid on each jar to secure. Refrigerate 8 hours or overnight. To serve, empty the jar onto a plate; mix in the dressing to moisten. Enjoy!

Yogurt Tomato Bisque

What’s Cooking in Gail’s Kitchen? The Next Step: Yogurt Tomato Bisque! Before you turn up your nose at the sound of yogurt, hear me out. Here’s a couple of facts you may not have heard about yogurt. Number One, it’s healthy. Number Two, it makes the soup creamier, which is always a plus in my opinion. Number Three, Greek yogurt has twice as much protein as regular yogurt. And, Number Four, it has about half as many carbs, if that’s something that is important to you. All together, that makes it a Superfood. Yada-yada-yada. In the end, what it all comes down to is flavor. Tomatoes can be sweet, so the yogurt adds a little tang, which goes well with a dab of butter. Add herbs and cheese with a slice of garlic toast and you have the “pièce de résistance”. Nicely done.

YOGURT TOMATO BISQUE

Ingredients:

10-12 plum tomatoes, cut in half

1 sweet onion, chopped

2 tablespoons olive oil

1/8 teaspoon black pepper

1/4 teaspoon sea salt

1/4 teaspoon basil

1/4 teaspoon oregano

1/4 teaspoon garlic powder

2 cups vegetable broth

1 cup Greek yogurt

Dab of butter

Colby cheese, finely shredded

1/4 teaspoon marjoram

Instructions:

Preheat oven to 400°. Place plum tomatoes and chopped onions in a large bowl. Drizzle with olive oil to coat. Sprinkle with black pepper, sea salt, basil, oregano, and garlic powder. Spread onto a baking sheet that has been sprayed with nonstick oil. Roast 30 minutes until browned. Remove from oven. Cool slightly. Transfer roasted vegetables to a food processor to purée. In a stock pot, combine vegetable broth and puréed tomatoes. Stir well. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat. Gently fold in Greek yogurt. Divide into soup bowls. Garnish with a dab of butter and finely shredded Colby cheese. Sprinkle with marjoram. Serve with garlic toast.

X-Citing Everyday Salad

What’s Cooking in Gail’s Kitchen? The Next Step: X-citing Everyday Salad! Whoever said salads are ho-hum hasn’t raided the refrigerator for a weeknight dinner, especially on a rainy day. Just use your imagination. After all, you only buy produce that you really like, right? I’m a fan of herbed olive oil and tomatoes, so by turning that into a dressing it satisfies my quest for the perfect Italian vinaigrette. Look again at the photo. See the leafy greens? Start there and build the layers. By the time you finish adding what you like (substituting stuff like green olives for black), you have a meal-in-a-bowl that rivals your neighborhood eatery. Enough talking, now let’s get moving.

X-CITING EVERYDAY SALAD

Ingredients:

1/4 cup olive oil

1/8 teaspoon oregano

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1 teaspoon balsamic vinegar

1 tablespoon Italian cheese, finely shredded

1/2 cup cherry tomatoes, halved

2 cups mixed greens, gently torn

1/2 cup broccoli florets

10-12 pepperoni slices

1/3 cup green olives, sliced

Cracked black pepper

Instructions:

In a small bowl, combine olive oil, oregano, basil, marjoram, garlic powder, and sea salt. Stir well. Add balsamic vinegar and Italian cheese. Fold in cherry tomatoes to coat. In a large bowl, layer mixed greens, broccoli florets, pepperoni slices, and green olives. Drizzle with tomato herbed vinaigrette. Gently toss before serving. Garnish with cracked black pepper.

Unstuffed Green Pepper Bake

What’s Cooking in Gail’s Kitchen? The Next Step: Unstuffed Green Pepper Bake! If you love the taste of stuffed green peppers, but really hate the extra steps of preparation, look no further. This “unstuffed” version can be served in individual casserole dishes or a family-style pan, thus eliminating the need for hollowed-out green peppers. Still yummy, still Spanish-flavor, still way back generational goodness like your grandma used to make. Be good to yourself when the week gets crazy busy. Make a batch of “unstuffed” green peppers and sit back with a glass of wine while the oven does all the work. You’re worth it.

UNSTUFFED GREEN PEPPER BAKE

Ingredients:

2 green peppers, coarsely chopped

24-ounce jar traditional pasta sauce

1/4 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon basil

2 cups rotisserie chicken or turkey, shredded

1 cup cooked brown rice

1 1/2 cups Italian cheese blend, shredded

2 tablespoons panko bread crumbs

1 tablespoon olive oil

Instructions:

Preheat oven to 350°. Cook chopped green peppers in the microwave-safe dish for 2 minutes on High setting. Set aside. In a large bowl, combine pasta sauce, garlic powder, oregano, and basil. Mix well. Fold in shredded meat, brown rice, and 1/2 cup shredded cheese. Add green peppers. Transfer filling into prepared casserole dish(es). Top with remaining cheese. In a small bowl coat panko crumbs with olive oil. Mix well. Spoon crumbs over cheese. Baked 25 minutes or until heated through.

Zillions of Zoodles

What’s Cooking in Gail’s Kitchen? All the Buzz: Zillions of Zoodles! Anyone who owns a KitchenAid stand mixer will tell you they know all about the Spiralizer. I know it may sound like a super-hero with super-powers, but in many ways it is….for foodies, in my opinion. A Spiralizer is an attachment that can peel and slice vegetables into a uniform spiral making the vegetables look like noodles. This is a great tool for those going Paleo or living gluten-free. In mere seconds any vegetable, like zucchini, can be transformed into an abundant bowl of Zoodles. Think about the options for yellow squash, cucumbers, carrots, and potatoes! Move over, Pasta, there’s a new sheriff in town!

ZILLIONS OF ZOODLES

Ingredients:

1-2 zucchini, spiralized

1-2 tablespoons olive oil

8 ounces shrimp, precooked

1/8 teaspoon dill weed

1/8 teaspoon red pepper flakes

1/4 teaspoon sea salt

1/2 cup sun-dried tomatoes, chopped

1/2 cup Greek olive mix

3 tablespoons basil pesto

Fresh parsley, for garnish

Instructions:

Spiralize zucchini zoodles into a bowl. Discard spiral stems. In a large skillet, heat olive oil to sauté shrimp sprinkled with dill weed, sea salt, and red pepper flakes. Remove from pan; keep drippings. Reduce heat and toss zoodles in reserve oil to coat. Add sun-dried tomatoes and olives. Stir in basil pesto. Toss gently. Heat zoodles no longer than 3-4 minutes. Remove and serve with sautéed shrimp. Garnish with fresh parsley.

Mandarin Orange Side Salad

What’s Cooking in Gail’s Kitchen? All the Buzz: Mandarin Orange Side Salad! Whenever I serve this colorful side salad to my guests, they rave about the dressing. I create my own version of infused garlic oil, but it can be purchased at your local grocery. Dark, leafy watercress can also be found at the area Farmers Market this time of year. A little bit goes a long way in adding a surprisingly light peppery taste. When partnered with oranges and tomatoes, it refreshes the palate for the next course. If you like a tastier and fresher alternative to an ordinary garden salad, give this one a whirl.

MANDARIN ORANGE SIDE SALAD

Ingredients:

1/2 head romaine lettuce, torn into bite-size pieces

1/2 cup watercress

8 cherry tomatoes, halved

18 mandarin orange segments

1/4 cup bacon pieces

1/4 cup almonds, sliced

1/2 cup Parmesan cheese, shaved

Instructions:

Divide the romaine lettuce, watercress, cherry tomatoes, mandarin oranges, bacon, almonds, and cheese evenly between 6 salad bowls. Serve chilled with dressing. (See dressing recipe below.)

Dressing Ingredients:

1/2 cup garlic vegetable oil

3 tablespoons wine vinegar

1 tablespoon lemon juice

2 tablespoons sugar

1/2 teaspoon sea salt

1/2 teaspoon dry mustard

1/4 cup red onion, chopped

Instructions:

Combine garlic vegetable oil, wine vinegar, lemon juice, sugar, sea salt, dry mustard, and onion. Whisk well until blended. Refrigerate one hour before serving.

Jambalaya with Garlic Mussels

What’s Cooking in Gail’s Kitchen? All the Buzz: Jambalaya with Garlic Mussels! Traditional Flavor, Deep South flavor, intense flavor. Your mouth will thank me. Everything you need for dinner is in this hearty dish. All you want to add is your favorite jazz music to feel the unique culture and staple food of New Orleans. For the seafood lover as well as those who crave veggies, try something a little different this week when you hanker after a taste of Louisiana. “Laissez les bon temps rouler.” (Let the good times roll.)

JAMBALAYA WITH GARLIC MUSSELS

Ingredients:

1/4 cup butter

1 1/2 cup egg noodles

1 cup minute brown rice

1/3 cup onion, chopped

15 ounce can chicken broth

8 ounce can diced tomatoes and green chiles, with sauce

1 cup okra, frozen

1 tablespoon soy sauce

1 tablespoon fish sauce

1/2 teaspoon crushed red pepper flakes

1/4 pound kielbasa sausage, pre-cooked

1/4 pound shrimp, pre-cooked

1 pound mussels in tomato garlic sauce, frozen

Instructions:

Melt butter in large skillet on low-medium heat. Add egg noodles, instant brown rice, and chopped onion. Stir to coat well; brown to a golden color but avoid burning. Add chicken broth, diced tomatoes and green chiles with sauce. Cover and simmer for 15 minutes. Meanwhile cook okra in microwave for 2 minutes, together with soy sauce, fish sauce, and red pepper flakes. Set aside. Heat shrimp and sausage. Set aside. In a saucepan, heat mussels on high for 4 minutes; reduce and simmer 3 minutes longer, stirring occasionally. When rice blend is cooked, add okra mixture to large skillet. Add sausage and shrimp to large skillet. Toss gently to blend. Serve jambalaya with mussels and sauce in a bowl.