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Recipes
Chicken Salad (Italian) in Lettuce Cups
By Gail Poll
oss the chicken, bell peppers, onion, parsley, almonds, and capers in a large bowl with enough vinaigrette to moist...
- For the Vinaigrette:
- 10 cups coarsely shredded cooked chicken (from about 3 purchased roasted whole chickens)
- 2 cups roasted red and yellow bell peppers, drained, patted dry, and coarsely chopped
- 1 1/4 cups paper-thin slices red onion
- 3/4 cup chopped fresh Italian parsley leaves
- 3/4 cup slivered almonds, toasted
- 1/2 cup drained capers
- 1 1/2 cups (about) Red Wine Vinaigrette, recipe follows
- Salt and freshly ground black pepper
- 24 butter lettuce leaves (from about 3 large heads)
- 1 (4-ounce) piece Parmesan, shaved with vegetable peeler
- 1/2 cup red wine vinegar
- 1/4 cup lemon juice
- 2 teaspoons honey
- 2 teaspoons salt
- Freshly ground black pepper
- 1 cup olive oil
Kale and Cannelini
By Gail Poll
Saute onion in oil. remove onion, sautee kale in oil
- 1 small onion, diced
- 1 clove garlic
- 1 bunch kale, ribs removed
- 1 can cannelini beans drained
- 2 T white vinegar
- olive oil
CHICKEN BREASTS WITH LEMON AND CAPERS
By Gail Poll
Can add 2 T. butter to the sauce
- 1/4 c. flour
- 1/4 tsp. black pepper
- 1/2 tsp. paprika
- 2 skinned, boned chicken breasts, halved, pounded to 1/4 inch thick (about 1 pound)
- 5 tsp. corn oil
- 1/4 c. low sodium chicken broth
- 2 tbsp. lemon juice
- 2 tbsp. capers, drained
Bread - No-Knead
By Gail Poll
Let Time do the Work. Need 14 to 20 hours for rising
- 3 cups all-purpose or bread flour, more for dusting
- 1/4 teaspoon instant yeast
- 1 1/4 teaspoons salt
- Cornmeal or wheat bran as needed.
Chickpeas Arugula-Lemon Pesto Salad
By Gail Poll
This bright, peppery pesto is also delicious tossed with a combination of white beans, string beans, and tuna
- 1 Tbs. lemon juice
- 1 clove garlic
- 2 cups arugula
- 1 cup fresh basil
- 3 Tbs. extra-virgin olive oil freshly ground black pepper
- 1 398 mL can no-salt-added chickpeas, drained
- 1/2 tsp. kosher salt 8 butter lettuce leaves
Pumpkin with Cornbread, Apples and Turkey Sausage with Sauvignon Blanc
By Gail Poll
Tyler Florence Can make without the pumpkin
- 1 pumpkin
- 1/4 cup melted butter
- Salt
- Pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 1 teaspoon celery seed
- 1 teaspoon fennel seed
- 1/4 cup chopped fresh parsley, divided
- 1/4 cup chopped fresh sage, divided
- Salt and pepper
- 2 Granny Smith apples, peeled and cubed
- 2 pounds ground turkey sausage
- 3/4 cup Sauvignon Blanc wine
- 1 cup heavy cream
- 1 (16-ounce) package cornbread stuffing
- 2 eggs, beaten
- 1 1/2 cups chicken broth
Poached Pears in Red Wine with Fresh Applesauce
By Gail Poll
Good warm or cold
- 3 T. Chopped Walnuts
- 6 Pippin or Golden Delicious Apples
- 1 T. Unsalted Butter
- 1 C. Sugar
- 2 Cinnamon Sticks
- 1 1/2 C. Red Wine
- 3/4 C. Tawny Port
- 2 " Piece of Lemon Zest
- 8 Bosc Pears
- 1/4 C. Brandy
Red Lentil Curry
By Gail Poll
Try tossing a bag of baby spinach into the pot just before serving
- 1 cup red lentils
- 1/2 tsp. turmeric powder, optional
- 1 Tbs. unsalted butter
- 2 Tbs. canola oil
- 1 large onion, thinly sliced
- 1 inch piece ginger
- 1 Tbs. chili powder
- 1 15 oz. can no-salt-added diced tomatoes
- 1/2 tsp. kosher salt
- 1/2 cup cilantro leaves
- Bag of baby spinach
- Yogurt
Spanish Tortilla With Mushrooms and Kale
By Gail Poll
Delicious Vegetarian dinner or breakfast
- 7 tablespoons extra-virgin olive oil
- 1 medium-large Yukon Gold potato, about 6 ounces, peeled and diced
- Salt and ground black pepper
- 2/3 cup diced onion
- 4 ounces shiitake mushrooms, stemmed and diced
- Leaves from 5 branches fresh thyme
- 1/2 cup finely chopped kale
- 6 large eggs, beaten
- Large pinch ground espelette pepper or cayenne, or to taste
Goat Cheese Toasts
By Gail Poll
Preheat the oven to 375 degrees F
- 36 slices (1/2-inch thick) baguette bread
- 3 tablespoons olive oil
- 8 ounces soft fresh goat cheese
- 4 ounces cream cheese
- 2 teaspoons finely chopped fresh Italian parsley leaves
- 2 teaspoons finely chopped fresh thyme leaves
- 2 teaspoons finely grated lemon peel
- Salt and coarsely ground multi-colored or black peppercorns
- 1/2 cup pitted Sicilian green olives or kalamata olives, finely chopped
- 2 tablespoons thinly sliced chives