November 28th, 2016
Starting a diet on Monday…resolutions usually start on Monday, not in the middle of the week, right? Monday is a fresh start for most of us. Not eating meat on Monday, apparently, is not a new concept. There is also Wheatless Wednesday.
The awareness of Meatless Monday was reintroduced as a public health awareness campaign. It has taken off more so since 2003, with many restaurants offering Meatless Monday dishes. In our homes this is a concept easily adopted as 1, 2 3.
We need it today because after all the eating on Thanksgiving….some of us started before that, LOL. This recipe for Spinach Pie was given to me by my cousins in Puerto Rico. It is one of those recipes that is good, only 5 ingredients, and you can serve it for breakfast, lunch or dinner….adding or topping it with whatever comes to mind to make it your own. I hope you like it.
1 package spinach – 10 ounces
1 block cream cheese (I use the less fat one)
1/2 cup grated Parmesan cheese
Pre heat oven to 350 degrees. Grease lightly a pie dish. Let spinach defrost and squeeze it to get all the water out. While the spinach is defrosting take the cream cheese out of the refrigerator. You want it a bit soft.
In a blender put eggs, spinach and cream cheese. Add salt and pepper to taste. I usually just add the pepper. Blend.
Pour into the pie dish.
Place in the oven for 10 minutes, then sprinkle Parmesan cheese on top to cover. The cheese will make a crust and will add taste to the pie.
It will take probably another 20 minutes to be ready. Test it. It should have a nice rich, and brown crust.
Take it out of the oven, slice, and enjoy!!
Have a great day!!
Note: If you want it to be gluten free, please grate the Parmesan cheese yourself.
March 21st, 2016
It has been a while since I have posted a recipe for Meatless Monday. This is a “global movement, created in 2003 by Sid Lerner in association with Johns Hopkins Bloomberg School of Public Health”. It is a way to eat just one day a week free of meat….go vegetarian for just that one day will help in our overall health. For more information, and recipes, as well, please visit http://www.meatlessmonday.com.
I had a couple of good size eggplants and decided that today, being Monday, I would use them to make Eggplant Parm. I have made this dish so many times, and every time I either add something or delete something. I always make recipes my own. So should you, it is fun to experiment.
2 medium to large eggplants
Oil for frying
Italian Breadcrumbs (If manking it gluten free, please make sure you buy some of the many available breadcrumbs that are gluten free.)
Spaghetti Sauce (I tried Mia’s Kitchen Bistro Marinara from Safeway and it is all natural and gluten free, made in Sonoma, California.)
Mozzarella Cheese (I used the already shredded cheese, but you can shred your own if you are eating gluten free. Make sure to read the labels.
1/2 cup Parmesan Cheese. I grated it myself, which is great if you are eating gluten free. The packaged cheeses already grated might have an additive that contains gluten.
Pre heat oven to 350 degrees
Slightly grease a 9 x 13 baking dish.
Put about a cup of the spaghetti sauce and spread.
Cut the eggplant in round slices. I do not peel the eggplant. I think the skin looks great and it is where your vitamins are, as well.
In a shallow bowl cracked the eggs and mix. In a plate put the Italian breadcrumbs.
In a large frying pan put enough vegetable oil in order to fry the eggplant. It does not have to be too deep.
Dip the eggplants in the eggs and then dip in the Italian breadcrumbs.
Fry them until lightly brown. I usually get them out and let them sit on paper towels, but you can just transfer them directly to the prepared baking dish, as well.
Arrange them on the baking dish as you wish. You will be making two layers.
Spread spaghetti sauce on them and also half of the mozzarella. Repeat the process and at this point you will also sprinkle the Parmesan cheese on top. Sprinkle some Basil for color too. Then to the oven.
Bake for about 45 minutes or so until they look like this…….
This dish has so much color….it should also be the center of attention on your plate. A green salad or green veggie is all you need.
For dessert, well, it is that time of the year when you just have to think that summer is around the corner but if you feel like living dangerously, well, go ahead and maybe go visit Edie Bees on Second Street in Lewes, Delaware, and grab something sweet and sinfully delish.
November 9th, 2015
All summer long the road stand markets keep us well nourished. Full of local vegetables and fruits. It does not get any better. Now we are into November and it is getting a bit chilly. So, yesterday I went by Brittingham’ Produce, located at Route 5 in Milton, Delaware. Tel. 302-684-4232
Unfotunately, this past week-end was the last one. Next year around June they will open once again. The vegetables looked gorgeous and it is a season for turnips. They are wonderful when roasted.
Their apples were from T.S. Farms in Bridgeville. Brittingham’s Produce is picked daily.
Please visit dda.delaware.gov.
In this website you can find over 80 farm stands and markets in Delaware; Christmas Tree Farms, Creameries, U-Pick Farms, On-Farm Markets, Garden Centers and even Horse Racing. Or, there is a free APP for your smart phone. To get it visit http://www.apps.delaware.gov
For a great recipe for Roasted Butternut Squash with Corn, Red Onions & Cranberries please click on May 15, 2015 on this website, AboutMyBeaches. Just first click on May of 2015 and scroll down to the 15th. It is great.
Have a good one!!
July 19th, 2015
Definitely, farmers markets are not just for chefs anymore. In come the foodies who have a very discriminating palate. Nothing but the best for them. Getting up close and personal, the farmers love to show off their produce, so please ask questions!!
My friend, Cindi, drove all the way from Ocean City, Maryland, and Brenda Jones is a local. You will find Brenda at the Historic Lewes Farmers Market most every Saturday in the a.m. The market opens at 8 a.m. until Noon.
Historic Lewes Farmers Market is celebrating 10 years in the community. During the summer season, you can find the market at the Lewes Historical Society Complex, located between Second & Third Streets at Shipcarpenter St. Please note that on August 1st the market will take place at Shields Elementary School Parking Lot at 910 Shields St. Fall hours will be 10/3 – 11/21 from 9 a.m. until Noon at Shields Elementary Parking Lot. No pets are allowed, so leave Fido at home for a few hours. Please visit the website at http://www.historiclewesmarket.org.
The white tents are scattered throughtout the Historical Complex, a beautiful place to be on Saturday morning. To find out the vendors that come to this market, please visit http://www.historiclewesfarmersmarket.org/market-vendors.
Celebrate Summer’s Bounty by Growing Local, Buying Local and Eating Local!!
Please open the Historic Lewes Farmers Market website to get some of their delicious recipes…http://www.historiclewesfarmersmarket.org/recipes.
Markets are rising in popularity because consumers can get fresh produce directly from the farm. The pick of the day, shall we say.
Learning about ground cherries. Had not seen them before. They have a papery husk, which encloses the small fruit. The fruit is small and orange. Ground cherries are part of the same family as the tomatillos. They are good in pies and they are also good with salsa and in a salad.
Never too early to start your day with fresh shucked oysters!!
Peach Season and Bennett’s tent was full of beautiful peaches. The long line of customers waited patiently but the line went fast.
“Let us not forget that the cultivation of the earth is the most important labor of man. When tillage begins, other arts will follow. The farmers, therefore, are the founders of civilization.” daniel webster
May 15th, 2015
The gates are beginning to open…..Summer 2015 officially opens next week. Yikes….a new way of trying to figure out when to go here or there. Welcome to the Delaware Beaches!!
“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell-attitude.” julia child
Even though my recipes can, at any time, be begged, borrowed, or stolen….this recipe was given to me as a gift by my friend, Jody. It is totally delish and you can serve it by itself for any meatless day; with a salad for a complete veggie meal. Or, just let it sit by the side of beef, chicken or fish.
The main ingredient is a butternut squash. This fruit/vegetable is full of Vitamin C, A, & E. It is also a good source of manganese, magnesium and potassium.
Butternut squash can be roasted, toasted, pureed for soups, or mashed and used in casseroles, breads and muffins.
2 new sauces for this recipe, and they are easily found at Peppers on 176 Coastal Hwy. #1 in Lewes, Delaware. The Garlic Pepper Sauce made out of aged red peppers and garlic and the Peri Peri Pepper Sauce which is a blend of Moroccan flavors.
ROASTED BUTTERNUT SQUASH WITH CORN, RED ONIONS & CRANBERRIES
1 2 lb. butternut squash, peeled with a veggie peeler
1 large red onion, chopped into bite size pieces, not diced
4 Tbsps. Olive Oil
2 Tsps. Garlic Pepper Sauce (Mountain Man) Taste it and add more….I did.
2 Tsps. Peri Peri Pepper Sauce (Warrior’s Potion) Taste it and add more…I did.
1 Tsp. Sea or Pink Himalayan Salt
1.5 Cups Frozen Corn or steamer bag of “honey roasted corn”
1/8 Tsp. Cayenne Pepper
1/2 cup dried cranberries
3/4 cup chopped cilantro
Pre-heat the oven to 400 degrees.
Chop the peeled butternut squash into circular disc pieces then cut in cubes from the discs. Lightly toss the pieces in olive oil or in coconut oil and a bit of salt. The smaller the pieces are, the faster they will roast in the oven.
Put on a baking tray lined with parchment paper. Bake in batches for about 10 minutes. You want them tender but not mushy.
Heat the olive oil in a frying pan and saute onion. Add corn, hot sauces, salt, and cayenne to the onions and stir for a minute or so. Then add cranberries.
Add the roasted squash cubes to the mixture and stir for a few minutes to allow the flavors to blend. Then add the chopped cilantro.
This recipe has a very good combination of flavors….a little heat, the sweetness of cranberries, and cilantro. As usual, make it your own.
Enjoy. Talk to you later.
April 6th, 2015
I don’t even know when I decided to put recipes for Meatless Monday. Some Mondays I do not follow this global movement. But others, like tonight, made me want to construct a Bean Burger….The recipe is stolen, adding my own twist.
Meatless Monday started in 2003, launched in association with the Johns Hopkins Bloomberg School of Public Health. It has been catching on. The movement is active in about 36 countries. Every nation brings its uniqueness…culture, customs, and cuisine to the table in meat free dishes. To learn more, please visit http://www.meatlessmonday.com.
Monday is the chosen day because we see it as the beginning of the week. I get it, I get it….I always start my diets on Monday. It is a fresh start. Yeah, and at times is downhill from Monday on.
This recipe is so easy. A little bit of this and a little bit of that. I am sure you can make it your own, as well.
A BLACK BEAN BURGER FOR MEATLESS MONDAY
2 cans black beans, divided, rinsed and drained (I bought low sodium beans)
1 small chopped yellow onion
1/4 cup chopped parsley
1 minced garlic clove
2 teaspoons cumin
1/2 teaspoon Kosher Salt (optional)
1 teaspoon black pepper
2 tablespoons oil for frying pan (your preferred oil)
3/4 bag of frozen peas and carrots
1 cup panko (I bought Chipotle Panko)
Puree 1 can beans, onion, parsley, garlic, cumin, salt, and pepper in a food processor until smooth. Mine looks a little chunky because I do not own a food processor. The blender was a pain, but I did it, somewhat.
To the burger mixture, add the other can of beans, the peas and carrots, the panko and the eggs. Mix to combine.
Heat a skillet to medium heat.
In the meantime form the burger patties.
Place them in two batches in the skillet and cook until browned. About 4 minutes on each side.
Serve on rolls….I chose this Pretzel Roll. Add lettuce, tomato, ketchup, mustard and avocado.
Or serve on a salad if you are not eating carbs.
March 27th, 2015
A rainy day is the perfect time for Mexican Meatball Soup. It is simple, savory, soothing and satisfying….eat it in front of a fire wishing Summer would please hurry up!!
Remember that recipes are made to be adjusted to your needs. For this recipe I did not use cans of beef broth. I used an unsalted broth. If you so desire….add some salt later on. The recipe calls for diced tomatoes in juice. I used stewed tomatoes…like them better. Just chop them up.
MEXICAN MEATBALL SOUP
2 tablespoons olive oil
2-3/4 cups chopped onion (divided use)
4 garlic cloves, minced (divided use)
2 small bay leaves
7 1/4 cups of beef broth (I used unsalted beef broth.)
1 (28 ounce can diced tomatoes in juice (I used 2 cans of stewed tomatoes.)
1/2 cup chunky salsa (medium or hot) I used hot.
1/2 cup chopped fresh cilantro (divided use) Some people do not like cilantro…it is so good though. You know what to do.
1 pound of lean ground beef
1/4 bulk pork sausage (Your choice.)
6 tablespoons yellow cornmeal
1/4 cup whole milk (I used cashew milk.)
1 large egg
1/2 teaspoon salt (optional)
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 cup long-grain while rice
A couple of ripe avocados for garnish.
It is easier to prepare ahead of time the ingredients. Then, you don’t have to be running around the kitchen.
Heat oil in a large heavy pot over medium-high heat. Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
Add broth, tomatoes with juice, salsa and 1/4 cup cilantro. Bring to a boil. Cover and simmer 15 minutes.
Meanwhile, combine ground beef, sausage, cornmeal, milk, egg, salt, pepper, cumin, remaining onions, 2 garlic cloves and 1/4 cup cilantro in a bowl. Mix well.
Shape meat mixture into 1 1/2 inch meatballs. Measure a well rounded tablespoon.
Add rice and meatballs to soup and bring to a boil, stirring occasionally. Reduce heat, cover and simmer until rice and meatballs are tender, which is about 20 minutes.
Stir occasionally…Season with salt and pepper if you want to.
Ladle into bowls, garnish with avocado, serve and enjoy!!
Note: This recipe can easily be doubled.
March 15th, 2015
I am crushed that Fried Green Tomatoes…..not a Southern dish. That they, apparently, entered the American culinary scene in the Northeast and Midwest, with a link to Jewish immigrants. I love them and when I see them on menus, I do order them. Having been in Charleston, I tasted them everywhere I could. But, let me tell you that, here, at the Delaware Beaches, we have some pretty awesome ones served at our local restaurants.
Looking forward to my fig tree this year. Not just to eat figs off the tree but to also prepare my Fried Green Tomato, Fig, Bacon, Corn Stack….It is my own recipe; not begged, borrowed, or stolen. You can get the recipe by clicking on the month of August of 2013 on the archives of AboutMyBeaches and scrolling down to the 11th.
In Rehoboth Beach, Delaware:
FINS ALE HOUSE & RAW BAR on Coastal Highway. I just had these the other day. They were delicious and hopefully, they will keep them on the menu.
BLUE MOON located on Baltimore Avenue in Downtown Rehoboth Beach. This is a signature appetizer. The fried green tomatoes are served with herbed sheep’s cheese, onion, compote, pesto and a balsamic drizzle. Definitely, a blending of flavors.
In Bethany Beach, Delaware:
PATSY’S RESTAURANT in Downtown Bethany Beach. Her fried green tomatoes are topped with roasted red pepper/Vermont cheddar cheese spread with fresh basil pesto and balsamic reduction.
Cape Charles, Virginia’s Eastern Shore:
AQUA AT KINGS CREEK MARINA in Cape Charles serves a Fried Green Tomato BLT Salad…smoked bacon and mixed greens, tossed with a roasted tomato vinaigrette.
Historic Charleston, South Carolina:
TBONZ in Historic Charleston had these great fried green tomatoes….they went in my burger.
SOUTHEND BREWERY & SMOKE HOUSE, located in Downtown Charleston had never had anyone topped their pizza with fried green tomatoes. Of course, pimento cheese was included. The pizza did not wow me here. But, the combination of pizza and fried green tomatoes was pretty good.
LOWCOUNTRY BISTRO, located in Historic Charleston has a great Ambrose Farms Spinach Salad….an addition of Fried Green Tomatoes made it just perfect.
A.W. SHUCK’S – We stopped here with our Culinary Tour (post in the making)….the praline butter on the fried green tomatoes was delish.
TOAST, located on Meeting St. had their fried green tomatoes with sweet pepper relish.
The following recipe is soooooo good. You can serve it with roast beef, chicken, or even in a sandwich. It takes some time to make but once in the jars you can store them for a long time. Give it as presents to special friends.
MERRYMAN’S GREEN TOMATO PICKLE
1 peck (8 quarts or approx. 20 lbs of small green tomatoes
6 red peppers
12 large onions
5 tablespoons celery seed
5 tablespoons mustard seed
1/2 gal. cider vinegar
3 lbs. light brown sugar
1 cup salt
Slice the tomatoes and onions very thin. Cut peppers into thin strips. Place alternatively (some tomato, some onion, some peppers) in layers in a large bowl, sprinkling salt over each layer.
Let mixture sit for several hours or overnight to draw out liquid.
Squeeze the pickle dry and place in a large kettle. Pour vinegar, sugar, mustard seed and celery seed over pickle.
Cook slowly until onion is clear and tomato is almost transparent. One to two hours. Check and stir often.
Place in sterilized jars and seal.
Note: It is usually served in my house during the Holiday Season. It is an old Merryman recipe.
Have a good one!!