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Recipes
Chanterelle Mushrooms with Tagliatelle
By Gail Poll
Prep the mushrooms and pasta: Clean the mushrooms and slice them lengthwise
- 12 ounce tagliatelle or other pasta like fettuccine
- 8 ounce chanterelle mushrooms
- 2 tablespoon olive oil
- ½ medium onion chopped
- 4 cloves garlic minced
- ½ cup white wine such as Sauvignon Blanc or Pinot Grigio
- ¼ cup parsley chopped
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 cup Parmesan cheese
- olive oil
Chicken Piccata Lemon
By Gail Poll
Step 1 Preheat oven to 200 degrees F
- 3 large skinless, boneless chicken breast halves—cut
- • salt and pepper, to taste
- • ½ cup all-purpose flour
- • 2 tablespoons vegetable oil, or as needed
- • 1 clove garlic, minced
- • 1 cup low sodium chicken broth
- • ½ lemon, thinly sliced
- • ¼ cup fresh lemon juice
- • 2 tablespoons capers, drained and rinsed
- • 3 tablespoons butter
- • 2 tablespoons minced Italian (flat-leaf) parsley
Cauliflower With Feta Almonds and Olives
By Gail Poll
Heat the oven to 425 degrees
- 1 medium head of cauliflower (about 2 1/2 pounds), cut into florets
- 3 tablespoons olive oil
- Kosher salt and black pepper
- Pinch of red-pepper flakes (optional)
- ¼ cup roughly chopped almonds
- 1/3 heaping cup/about 2 ounces crumbled feta
- ½ cup pitted and roughly chopped green olives
- 2 tablespoons finely chopped Italian parsley
- ½ lemon, to taste
- Flaky salt (optional)
Chicken Stir Fry With Honey
By Gail Poll
In a medium size bowl, whisk together corn starch and water
- 1 lb boneless, skinless chicken breast cut into 1 inch cubes
- salt and pepper to taste
- 2 tbsp olive oil divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper cut into 1 inch pieces
- 1/2 red bell pepper cut into 1 inch pieces
- 1/2 cup baby carrots sliced
- 2 tsp minced ginger
- 2 garlic cloves minced
- Stir Fry Sauce
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
Chicken Stir Fry With Honey
By Gail Poll
In a medium size bowl, whisk together corn starch and water
- 1 lb boneless, skinless chicken breast cut into 1 inch cubes
- salt and pepper to taste
- 2 tbsp olive oil divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper cut into 1 inch pieces
- 1/2 red bell pepper cut into 1 inch pieces
- 1/2 cup baby carrots sliced
- 2 tsp minced ginger
- 2 garlic cloves minced
- Stir Fry Sauce
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
Chicken Stir Fry
By Gail Poll
Stir Fry Sauce In a medium size bowl, whisk together corn starch and water
- 1 lb boneless, skinless chicken breast cut into 1 inch cubes
- salt and pepper to taste
- 2 tbsp olive oil divided
- 2 cups broccoli florets
- 1/2 yellow bell pepper cut into 1 inch pieces
- 1/2 red bell pepper cut into 1 inch pieces
- 1/2 cup baby carrots sliced
- 2 tsp minced ginger
- 2 garlic cloves minced
- Stir Fry Sauce:
- 1 tbsp corn starch
- 2 tbsp cold water
- 1/4 cup low sodium chicken broth
- 3 tbsp low sodium soy sauce
- 1/4 cup honey
- 1 tbsp toasted sesame oil
- 1/2 tsp crushed red pepper flakes
Banana Walnut Bread
By Gail Poll
Preheat oven to 350 F. Combine sugar, butter and eggs in large bowl
- 3/4 cup sugar
- 1/2 cup butter, softened
- 2 eggs
- 1 cup mashed ripe bananas
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 cup walnuts, chopped, optional
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
Chicken Asparagus Stir Fry
By Gail Poll
Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips
- 1 pound boneless skinless chicken breasts (about 2 breasts)
- 2 cloves garlic, minced
- 1 (2-inch) piece peeled fresh ginger, cut into thin matchsticks
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch plus 1 teaspoon
- 1 1/4 teaspoons kosher salt
- 1 tablespoon dry sherry
- 3/4 cup chicken broth, low-sodium canned, or homemade or water
- 2 tablespoons vegetable oil
- 2 bunches medium asparagus (about 2 pounds), woody stems trimmed, sliced into 1-inch pieces
- 1 bunch scallions (white and green parts), thinly sliced (or 1 small onion, sliced)
- Serving suggestion: Brown or white rice
Yellow Tomato Soup with Roasted Cauliflower and Broccoflower and Cumin-Seed Vinaigrette
By Gail Poll
Serve just warmed through, not piping hot
- For the Soup:
- 1 1/2 red onions cut in small dice
- 2 cloves garlic, chopped
- 2 tsp olive oil
- 4 large yellow tomatoes,, peeled, seeded, chopped
- 1/4 c. water
- 1 T. balsamic vinegar
- Kosher salt and freshly ground black pepper
- For the Vegetables:
- 12 slices cauliflower, 2" wide and 1/4" thick
- 12 slices broccoflower, 1" wide, 1/4" thick
- 1 tsp. olive oil
- Kosher salt and fresh black pepper
- 1 T. chopped flat leaf parsley
- For the Vinaigrette:
- 1 tsp. cumin seeds, toasted and crushed
- 1 tsp. red wine vinegar
- 1 T. chopped chives
- 1 T. olive oil
- Kosher salt and black pepper
- For the Garnish:
- 1 c. loosely packed frisee leaves
- 2 tsp. basil oil (optional)
- Freshly ground pepper
- For the Basil Oil:
- Note: makes 1/2 c.
- 3/4 c. firmly packed basil leaves
- 1/2 c. grapeseed oil
- 1/4 c. olive oil
Vegetarian 17 Bean Soup
By Gail Poll
Quick soak dried beans: cover beans with triple their volume of water in a stockpot
- 1 lb. bag 17 Bean & Barley Mix (Trader Joe's) Or 1 lb. dried mixed beans
- 4 cups low sodium vegetable broth
- 4 c. water or mix water and tomato juice
- 28 oz. can diced tomatoes
- 1 bell pepper (any color)
- 3-4 carrots
- 3 stalks celery
- 1 chopped chili - Serrano or jalapeno (optional)
- 1 onion
- 4-5 garlic cloves
- 1 tsp. basil
- 1 tsp. oregano
- 1 tsp. Italian seasoning