yellow

Yellow Squash Bolognese

What’s Cooking in Gail’s Kitchen? Eat More: Yellow Squash Bolognese! I’m at it again. The Spiralizer has become my new best friend. This time the star attraction is yellow squash noodles in place of pasta. But first, prepare the Bolognese sauce. It not only takes a bit longer, but it will turn your kitchen into an aromatic sensation. The rich Italian Bolognese sauce is a time-honored tradition that can take up to four hours to duplicate. This version, however, requires less than an hour from start to finish. I knew you would appreciate that fact.

YELLOW SQUASH BOLOGNESE

Ingredients for Bolognese Sauce:

1/4 cup olive oil

1 Vidalia onion, chopped

2 cloves garlic, minced

1 stalk celery, chopped

1 carrot, diced

4 ounces mushrooms, sliced

1 pound ground Sweet Italian sausage

1 teaspoon fennel seed

1/8 teaspoon marjoram

1/8 teaspoon oregano

1 28-ounce can San Marzano tomatoes

1/4 cup parsley, chopped

8 basil leaves, chopped

1 teaspoon sea salt

1/8 teaspoon black pepper

1/4 cup Parmesan cheese, grated

Instructions:

In an iron skillet over medium heat, combine olive oil, Vidalia onion, and minced garlic. Add celery, carrot, and mushrooms. Sauté 5 minutes. Increase heat and add ground Italian sausage, fennel, marjoram, and oregano. Cook until meat is no longer pink and appears crumbled, approximately 10 minutes. Lower heat and add tomatoes, parsley, basil, sea salt, and pepper. Cook until sauce thickens, stirring occasionally, approximately 30 minutes.

Ingredients for Noodles:

1-2 yellow squash

1-2 tablespoons olive oil

Instructions:

Spiralize the yellow squash into noodles. In a medium skillet, heat olive oil. Add yellow squash noodles; toss gently. Sauté no longer than two minutes. The noodles will turn soft, but not translucent. Serve with Bolognese sauce garnished with Parmesan cheese and fresh basil.

Yellow Bloomin’ Onion

What’s Cooking in Gail’s Kitchen? Food Junkie Favorites: Yellow Bloomin’ Onion! Nothing is more fitting for Spring than an appealing appetizer that resembles a flower, in my opinion. Now you can make a healthy version at home by baking the breaded onion instead of deep-frying it. The last few minutes under the broiler give it a crispy finish that adds extra crunch to the delicious petals. And the dipping sauce….oh my gosh, you have to try it!

YELLOW BLOOMIN’ ONION

Ingredients:

1 large yellow onion

2 tablespoons flour

1/4 cup Italian bread crumbs

1/4 cup Panko crumbs

1/4 cup Parmesan cheese, grated

1 tablespoon Cajun spices

2 eggs, beaten

1 tablespoon milk

1-2 tablespoons butter, melted

Seasoning salt to taste

Instructions:

Preheat oven to 400°. In one bowl, combine the flour, bread crumbs, Panko crumbs, Parmesan cheese, and Cajun spice. Mix well. Set aside. In another bowl, combine beaten eggs and milk. Whisk together. Set aside. Cut the top side of the onion. Turn over and carefully cut the root side just enough to peel the outer skin of the onion. Leave the root intact as this will be the base and hold the onion together. Discard onion skins. In order to give the appearance of an open flower, 16 sections are made. With the root side up, place the knife 1/8″ away from the core and slice straight down. It is best to begin with quarters and then make 3 slices in each quadrant all the way around. Carefully turn the onion over and spread the “petals” apart. Dip the onion in the milk bath and wash it completely using a pastry brush. Carefully transfer the onion to the bowl filled with breading. Beginning at the bottom, cover each petal with dry coating. Again using the pastry brush, continue coating the petals until the egg wash is gone. You may alternate the egg mixture and dry coating to cover the petals. Transfer the onion to an oven-safe pie plate or dish. Cover with foil and bake for 15 minutes. Using hot pads, take the pan from the oven and remove the foil. Using a pastry brush, coat the onion with melted butter. Return to the oven. Bake 10 minutes longer, or until crispy. I set the broiler on High and broiled it for 4-5 minutes to make it extra-crunchy. Watch carefully so it does not burn. Remove from oven. Sprinkle with seasoned salt. Place on a serving platter. Serve with dipping sauce.

DIPPING SAUCE

Ingredients:

1/4 cup mayonnaise

1/4 cup Greek yogurt

3 teaspoons ketchup

2 teaspoons Lea and Perrins

2 tablespoons horseradish

1/2 teaspoon paprika

1/8 teaspoon cayenne

Instructions:

Combine mayonnaise, yogurt, ketchup, Lea and Perrins, horseradish, paprika, and cayenne. Mix well and refrigerate for one hour. Pour into a small cup and place in the center of the onion.

Yellow Pepper Spaghetti

What’s Cooking in Gail’s Kitchen? Equal Measures: Yellow Pepper Spaghetti! You know how spaghetti always tastes better the second day? There’s something about those savory spices intensifying the sauce and melding it with the pasta. Some of it has to do with starch, I’m told, but I don’t want to get too scientific. I’ll trust my taste buds to go with the flow. Because my garden has a bounty of peppers right now, this seemed like a natural progression. Stuff ‘em. Not only did the leftover spaghetti taste amazing, but the yellow pepper added it’s own smoother mild flavoring. Not bitter. Not sweet. Just right. Maybe you’ll come to the same conclusion.

YELLOW PEPPER SPAGHETTI

Ingredients:

4 yellow peppers, whole

4 ounces mozzarella cheese, shredded

2 cups of leftover cooked spaghetti in marinara sauce

Chopped tomatoes, for garnish

Instructions:

Preheat the oven to 350°. Cut off the top of each yellow pepper and remove the insides. Rinse and drain. Stand peppers upright in a baking dish. Put a heaping tablespoon of mozzarella cheese in the bottom of each yellow pepper. Then stuff each pepper with the leftover cooked spaghetti in marinara sauce. Cover with foil and bake for 45 minutes. Remove foil, divide remaining cheese over the tops. Garnish with chopped tomatoes and bake 15 minutes longer. Serve immediately.

Eating My Way Through the Alphabet: Letter H

What’s Cooking in Gail’s Kitchen? Front-Runner Favs: Harvest Snap Beans! If you’ve ever planted a garden, you already know how easily and quickly green beans are to grow. They produce so well, even a novice takes pride in their bounty. When it’s time to harvest, choose smooth green (or yellow) pods. Lumps are a sign of an overripe bean, which means it could be dried out or damaged inside. Be particular. You can always tell how fresh it is by the “snap” sound it makes when broken. Perhaps that’s why my aunt on the farm used to call them “snap beans”. Taste is everything. 
HARVEST SNAP BEANS
Ingredients:

1 pound frozen yellow wax and green beans, thawed

6 slices bacon; cooked and broken into chunks

1/3 cup brown sugar

2 tablespoons butter, melted

1 tablespoon soy sauce

1/2 teaspoon garlic powder

1 tablespoon agave nectar

1 teaspoon toasted sesame seeds, for garnish
Instructions:

Preheat the oven to 350°. Arrange yellow wax beans and green beans in an oven-proof dish. Sprinkle bacon pieces over beans. In a medium bowl, combine brown sugar, melted butter, soy sauce, garlic powder, and agave nectar. Mix well. Pour over green beans and bacon. Bake uncovered 40 minutes. Remove from oven and sprinkle with toasted sesame seeds before serving.