vegetables

Eating My Way Through the Alphabet; Letter N

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Not-Your-Momma’s Scrambled Eggs! Do you have a fussy eater? Sometimes it takes a lot of energy to keep things interesting and fun. Here’s your answer for simplifying breakfast or dinner: put the scrambled egg mixture in a hollowed out pepper shell. Bake it in the oven while the bread is toasting. The aromas alone will grab their attention. Trust me, it’s worth the wait. 
NOT-YOUR-MOMMA’S SCRAMBLED EGGS
Ingredients:

3 sweet peppers, seeded and ribs removed

1/4 cup dry aged prosciutto, cubed

2 tablespoons sweet red pepper, diced

2 tablespoons onion, diced

1 tablespoon olive oil

smidgen of seasoned salt

nip of cracked black pepper

1/2 cup cheddar cheese, finely shredded

2 eggs

1 tablespoon milk
Instructions:

Preheat oven to 350°. Coat oven-proof baking dish with nonstick spray. Place peppers upright in bottom of dish, like a boat. They need to sit flat in order to keep the eggs from running out. In a small skillet, add olive oil, red pepper, onion, and prosciutto. Sauté in seasonings. In a small bowl, whisk together eggs and milk. Beat well. Layer the pepper boats with cheese and prosciutto mixture. Pour eggs over all to fill. Bake for 30 minutes or until set. Serve with buttered toast and salad. 

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Incredible Ham Potato Casserole! As the days grow shorter and the night chill sets in, gather around the table for this hearty harvest meal. It can be made ahead and popped in the oven at a moment’s notice. When it comes out with the cheese bubbly and the topping crisp, serve it in the same vessel to keep it hot. By adding smoky Virginia ham chunks and chopped vegetables, this main dish is easy-to-follow and goes a long way. The crunchy topping gives it a nice finish. Plus, leftovers are a bonus!
INCREDIBLE HAM POTATO CASSEROLE
Ingredients:

3 cups ham chunks

1 green pepper, chopped

1 sweet onion, chopped

1 tablespoon pimento, diced

30-32 ounces frozen southern-style hash brown potatoes, thawed 

2 cups cheddar cheese, shredded

1 cup cream of chicken soup, condensed

16 ounces sour cream

1/2 cup butter, melted
Instructions:

Preheat oven to 350°. Combine all ingredients. Mix well and pour into a greased 9″x13″ casserole dish. Add topping. 
Topping Ingredients:

1/2 cup butter, melted

2 cups corn flakes
Instructions:

Gently mix corn flakes with butter and spread over top of casserole. Bake in oven for one hour. Serve family-style. 

Eating My Way Through the Alphabet; Letter I

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Indian Couscous with Saffron! This side dish is wonderful to have with poultry instead of potatoes or stuffing. I like its versatility because it doesn’t weigh me down, but offers appealing flavor. You can add or subtract herbs and vegetables to your heart’s delight, choosing what you have on hand. I tend to serve it warm rather than cold. Others make a meal out it. Either way, it’s very economical as well as exotic. 
INDIAN COUSCOUS WITH SAFFRON 
Ingredients:

1 cup couscous  

2 cups chicken broth

2 tablespoons olive oil

1 teaspoon parsley flakes

1/8 teaspoon turmeric 

1/8 teaspoon paprika 

1/8 teaspoon onion powder

1/8 teaspoon garlic powder

1 stalk celery, diced

1 carrot, diced

1 tablespoon chives, snipped

1/4 cup pine nuts

2 tablespoons hot water

4 threads saffron
Instructions:

Dissolve saffron in hot water. Set aside. In a 2-quart pan, combine chicken broth, olive oil, parsley, turmeric, paprika, onion powder, garlic powder, celery, and carrots. Add saffron mixture. Bring to boil. Remove from heat. Stir in couscous. Cover and let stand until liquid is absorbed, about 10 minutes. Couscous will be tender. Fluff with fork. Add the snipped chives and pine nuts. Season to taste with sea salt and cracked black pepper. Serve warm. 

Eating My Way Through the Alphabet; Letter G

What’s Cooking in Gail’s Kitchen? A Burst of Flavor: Giddyup Gazpacho! Yee-haw! Get set to gather the bounty of your garden because this dish has quite a variety of appetizing vegetables! You’ll experience an explosion of flavor in every mouthful. Gazpacho is one of those mysterious soups that is meant to be eaten COLD. Sound bizarre? I know, right! Trust me, the fusion of wholesome produce is unsurpassed. And the temperature is perfectly refreshing this time of year. 
GIDDYUP GAZPACHO 
Ingredients:

4 large ripe tomatoes, chopped 

1 small sweet onion, finely chopped

2 stalks of celery, diced

1 small green pepper, diced

1/2 cup baby carrots, finely chopped

2 cloves garlic, minced

1 medium cucumber, peeled, seeded, and diced

1/4 cup olive oil

2 tablespoons garlic vinegar 

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

1 teaspoon sriracha hot chili sauce (optional)

2 cups 100% vegetable juice, low sodium
Instructions:

In a large mixing bowl add all the ingredients from the top of the list to the bottom. Stir well. The vegetable juice is added last so you can determine the consistency of the soup. Cover the bowl and refrigerate for at least one hour before serving. 

Eating My Way Through the Alphabet; Letter Y

What’s Cooking in Gail’s Kitchen? The Daily Special: You Are What You Eat! I’ve been hearing this phrase my entire life, and it wasn’t until recently I actually began paying attention to it again. Oh sure, I knew moderation was key, exercise important, and water essential. I tried to maintain a balanced diet of fruit, vegetables, grains, dairy, meats, and even fats because it made a difference in how well I felt. Plus it reflected in my energy level as well. So, as I was collecting all this produce, it seemed like a no-brainer to share the snapshot with everyone. Bon Appétit.
YOU ARE WHAT YOU EAT
Ingredients:

Tomatoes

Green Beans

Assorted Peppers

Corn on the Cob

Zucchini 

Onion

Garlic

Squash
Instructions:

Wash the vegetables. Eat them raw, cooked, puréed, chopped, minced, buttered, grilled, roasted, par-boiled, or baked. 
“Make food simple

and let things taste

of what they are.”

~ Curnonsky (Maurice Edmond Sailland)

French Writer (1872-1956)

Eating My Way Through the Alphabet; Letter Q

What’s Cooking in Gail’s Kitchen? The Daily Special: Quirky Quesadilla! Have you ever noticed when you announce quesadillas are on the menu for the next meal, everyone begins to feel as though they’ve been invited to a party? It’s probably due to the fact that it opens the door to endless possibilities. Do you prefer seafood, chicken, vegetables, cheese, or all of the above? No problem. Once you offer a buffet of ingredients, everyone can build-their-own. Win! Win!
QUIRKY QUESADILLA 
Ingredients:

12-ounces shrimp; peeled, deveined, tail off

1 teaspoon Old Bay seasoning

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dill

1 tablespoon olive oil
2 chicken breasts; boneless, skinless, cubed

1/8 teaspoon seasoned salt

1/8 teaspoon garlic powder

1 tablespoon olive oil

2 tablespoons red onion, chopped
4-6 flour tortillas

4 tablespoons butter

1 cup Queso Fresco cheese

1 cup extra sharp cheddar cheese

1 green onion
Instructions:

Sauté shrimp in 1 tablespoon olive oil, Old Bay seasoning, red pepper flakes, and dill on medium heat. Cook until pink and opaque, turning often, usually 4-5 minutes. Transfer to a dish and set aside. Using the same skillet, add another tablespoon of olive oil. Cook the chicken and onion together with seasonings. Turn heat to low. Add the shrimp. Mix gently. Sprinkle in the Queso Fresco cheese and cover. It will melt into the quesadilla filling to bond everything together. Watch carefully so the cheese does not burn. In another skillet over low heat, butter one side of a flour tortilla. Place buttered side down. Sprinkle in cheddar cheese. Add two spoonfuls of filling. Spread to within 1/2-inch of the edge. Top with another buttered tortilla. Put lid on skillet to melt cheeses. Cook until lightly brown, about two minutes. Turn the tortilla over and cook the other side until the tortilla is lightly brown and the cheese is gooey. Place on a platter to cool slightly before cutting. Repeat with remaining tortillas until no ingredients remain. Serve with salsa, yogurt, and guacamole.
*Hint: if you’re serving a crowd, it’s easy to prepare several at the same time. Place the filled quesadillas on a cookie sheet and bake them in a 375° oven for 10 minutes. 

Eating My Way Through the Alphabet; Letter F

What’s Cooking in Gail’s Kitchen? The Daily Special: Frittata Frenzy! So you like quiche, but sometimes you could really do without the pie crust. Me too. And what about those small containers in the fridge with a smidgen of leftovers that are just too yummy to toss out? Here’s your answer. Mix your favorite ingredients such as cheese, meat, and vegetables. Combine them with egg, dairy, and spices. The end result is practically a masterpiece. It promises to surprise everyone, including you!
FRITTATA FRENZY
Ingredients:

4 eggs

1/4 cup milk

1/4 cup Greek yogurt 

1/8 teaspoon seasoned salt

1/8 teaspoon Mrs. Dash garlic herb seasoning

2 tablespoons green pepper, chopped

1 tablespoon onion, chopped

1 tablespoon pimento, diced

4 ounces Mango Fire Cheddar cheese, shredded

4 ounces chorizo, cooked

1/3 cup herb croutons
Instructions:

Preheat oven to 325°. Beat eggs, milk, yogurt, and seasonings. Gently stir in green peppers, onions, pimentos, and cheese. Pour into two 6-inch individual greased baking dishes. Divide crumbled chorizo over the top of the omelet. Gently fold in croutons. This is done right before baking to avoid the meat and bread from sinking to the bottom. Bake uncovered 40 minutes or until omelet is set and top is golden brown. Garnish with fresh parsley. 

Eating My Way Through the Alphabet; Letter T

What’s Cooking in Gail’s Kitchen? Home Cooking: Tiki Tacos! There was a time I could eat a dozen tacos at one sitting. Seriously. I was 20 years old, worked two full time jobs and road my bicycle everywhere! Nowadays, I show a little more restraint and stop after two tacos. But it’s still one of my favorite meals. Sometimes I use corn tortilla shells and other times I use flour. The shell determines which spices to use. Today it’s flour tortillas. 
TIKI TACOS
Ingredients:

1 pound lean ground beef

1/8 teaspoon garlic powder

1 teaspoon cumin powder

1/2 teaspoon sea salt

1/8 teaspoon black pepper

8 flour tortillas

1/4 cup butter, melted

Lettuce, torn

Tomato, chopped

1 cup sharp cheddar cheese, shredded

1/4 cup jalapeño peppers, sliced

1/2 cup prepared salsa
Instructions:

Preheat oven to 350°. In a medium skillet, brown ground beef. Drain. Stir in garlic, cumin, salt, and pepper. Set aside. Brush one side of tortillas with butter. Spoon about 1/4 cup of meat mixture onto center of unbuttered sides. Fold in half; place on a baking sheet. Repeat until all tortillas are filled and meat is distributed evenly between them. Bake in the oven about 15 minutes or until tortilla shells are crisp. Remove from oven and serve with lettuce, tomato, and cheese. Spoon salsa over too and garnish with jalapeño pepper slices. 

Eating My Way Through the Alphabet; Letter H

What’s Cooking in Gail’s Kitchen? Home Cooking featuring a Happy Hobo Picnic! The best thing about this recipe is ANY combination of meat and vegetables can be used! No more picky eaters. Everyone chooses the vegetables they favor that appeal to their personal taste buds. And clean-up is a snap leaving more time for outdoor fun!
HAPPY HOBO PICNIC
Ingredients:

2 pounds of beef tips, marinated 

1 onion, sliced

4 new red potatoes, sliced

1 pound of carrots, peeled and cut up

2 ears of corn, cut into thirds

1 teaspoon seasoned salt

1 teaspoon Herbs de Provence 

1/2 teaspoon crushed red pepper flakes 

Dash black pepper

6 tablespoons butter, sliced
Beef Tip Marinade:

1/2 cup olive oil

1/2 cup garlic wine vinegarette 

1/4 cup Worcestershire sauce 

1/8 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon pepper

Combine marinade ingredients and pour over beef tips. Cover. Allow to marinate overnight in the refrigerator. Remove tips and discard marinade. 
Instructions for Hobo Packets:

Preheat grill to medium-high heat. Prepare foil packets for single serving. Layer beef, onion, carrots, corn, and potatoes. Season with spices to taste. Place 1 tablespoon of sliced butter in each packet. Wrap foil around food and seal tightly. Grill 30 minutes, or until potatoes are tender. Carefully open each packet and serve. Caution: Steam will escape packets when opened.