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Archive for the ‘Recipes’ Category

October 3rd, 2019

Pickled Shrimp, Recipe, Easy, A Collection of Recipes II, The Art of Wining and Dining, Southern Delaware, Delaware Beaches

In 1997 my children went to Worcester Country School in Berlin, MD. Since then the school is now known as Worcester Preparatory School.

Over the years a lot of parents were involved in the school and I was one of them. Book fairs, galas, Christmas Programs, Reading Programs, Teacher Appreciation Luncheons, etc. etc.

Years before my time the school had published a cookbook called A Collection of Recipes. It was as I mentioned above 1997 and the Parents Association decided to do another cookbook called A Collection of Recipes II.

As you can see the book has been used over the years. I was the Chairperson on this journey that took many months with parents giving us their best recipes. It took a school not a village to complete this project.

I don’t think the book is available anymore. Parents supported this book and it was a great success. The book is probably in your cabinet, but I keep my handy because the recipes are really good. I still feel strong about those words in the dedication that said “But food not only nourishes our minds and bodies. Food serves as a way for people to come together — sharing ideas, experiences and cultures”.

Tonight I made a recipe from this book called Pickled Shrimp. I was invited to a friend’s house. Pickled Shrimp is an easy recipe and it is usually liked by everyone. You can serve it year-round.

1 pound medium shrimp, uncooked

1 tablespoon pickling spices

1 tablespoon Dijon style mustard

1 teaspoon prepared horseradish

1/4 cup vegetable oil

1/2 teaspoon salt

1/4 teaspoon celery salt

1/2 white wine vinegar

2 green onions sliced, including the greens

Pull shrimp from shells. Discard shells. I bought shrimp already peeled and I just pulled the tails out. Make sure if you buy frozen shrimp to defrost them.

In a 2-quart saucepan, cover shrimp and pickling spices with water. Bring to a boil; simmer over medium heat about 2 minutes. Strain water leaving spices on shrimp. Set aside.

In a small bowl combine mustard, horseradish, oil, salt, celery salt, vinegar and onions. Pour over drained shrimp. Cover and refrigerate 6 hours or overnight. The longer you marinate it the better they taste. Pour in a pretty bowl with the sauce and enjoy. Serve cold.

This recipe could easily be doubled, as well.


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September 23rd, 2019

Meatless Monday, Spanish Tortilla, Tortilla Espanola, Recipe, Easy, Southern Delaware, Delaware Beaches

It was early in the morning in the Island of Culebra and I was coming back to Rehoboth Beach, Delaware. The beautiful sunrise on this island is breathtaking and so is the sunset. We did have an advantage view.

It was over a week of swimming, cooking, and eating. A few spirits too. This recipe that I will share with you is of the Spanish Tortilla. In Spain every time you visit a tasca you will find the tortilla in their tapas menu. In different regions the Spanish Tortilla is prepared in different ways. Some tortillas have onions and potatoes only. Some are more dry than others. Either way it is a simple dish, one that works in all cases. Breakfast, lunch, dinner or appetizers.

You probably have the ingredients in your refrigerator.

This recipe was given to me without anything written.

Pre-heat oven at 350 degrees.

Peel 2 large potatoes and cut in small chunks.

1 medium onion, chopped.

In a small oven proof skillet put a little bit of olive oil and sautee the potatoes and onions until just soft, seasoning to your taste. Then, beat 4 to 5 eggs which you have added a bit of salt. Pour over the potatoes and onions and cook over low to medium heat until the borders are done.

Put skillet in the oven for 20 minutes.

Invert on a platter and this is how it should look.

To this Spanish Tortilla we added crumbled chorizo sausage. Not a lot just a bit. You don’t want to overtake the tortilla.

Enjoy. Meatless Monday is a global organization trying to inform people that eating healthy is the way to go even if it is just on Mondays.

Check my Facebook Page AboutMyBeaches. Thanks.

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August 26th, 2019

Ratatouille, Meatless Monday, Recipe, Vegetarian, Easy, Southern Delaware

My late mother in law, Louise, was a great cook. Many years ago she made a cookbook just for the girls and boys in the family. Every Christmas we would get an insert. She called this cookbook: Recipes, Begged, Borrowed, & Stolen. The Ratatouille is from her cookbook and it is prepared skillet style.

This is one of those dishes that you can prepare year round. But, in the summer vegetables are so beautiful and delicious that it is probably the best time of the year to make it. Those bright colors shine in this recipe.

Some people consider it a stew. Olive oil, garlic and herbs add so much flavor to the Ratatouille.

Following is the recipe. Hope you like it.

RATATOUILLE

1eggplant, peeled and cut into cubes. (I did not peel mine)

3 medium squash – zucchini, sliced

2 large onions – chopped

1 clove garlic – minced

1 large can tomatoes – or several fresh ones ( I used the fresh ones)

1 green pepper – chopped

1 small jar of pimiento, juice included

1/3 cup olive oil

1 1/2 tsp. salt

1/2 tsp. cumin

1/2 tsp. oregano

1/2 tsp. marjoram

1/2 tsp. dill seeds

In olive oil saute onions for a minute or so, and add rest of the vegetables and spices. Stir well and simmer vegetable mixture for as long as you wish, stirring occasionally.

It is good to cook it for a long time to get those veggies to soften, but do not let them stick.


You can eat the Ratatouille as a side dish, main dish, over pasta, over polenta like I did, as an appetizer with crackers. Add a dash of hot sauce for some kick. In other words, make this recipe your own.


You can double the recipe. Enjoy!!

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July 29th, 2019

Cabbage and Celery Casserole, Recipes Begged Borrowed & Stolen, Meatless Monday, Easy, The Art of Wining and Dining, Southern Delaware, Delaware Beaches

It was early evening and once in a while I get on the band wagon of writing about Meatless Monday. It is a global organization trying to get peopple to eat a little healthier even if it is one day per week.

Sadie, my Rescue, was sitting outside guarding. I had the ingredients to make Cabbage and Celery Casserole. I was not doing a thing. It is Monday, what can I say.

I have put this recipe in the past on my website http://www.aboutmybeaches.com.

But a few times I make it my own recipe, adding a little bit or this or a little bit of that. The recipe really belonged to my late mother in law, Louise Merryman. She was a fabulous cook. Years ago she made a recipe book for the girls in the family called Recipes Begged, Borrowed and Stolen. And, every Christmas she gave us inserts.

This recipe is an old one she had for many years and even though she said it fed 6 to 8 people, if my late husband, John, was around that was not the case. John loved it.

Tonight I fixed the recipe just like she gave it to me. If you have a gluten allergy it would be very easy to convert.

I hope you like it. Here it goes:

2 cups sliced celery

6 cups thinly sliced green cabbage

4 tblsps. butter

In a large frying pan, melt butter and saute celery over medium heat for about 5 minutes. Then, add cabbage and saute for another 4 to 5 minutes, stirring occasionally. Season with salt and pepper. Place in a fairly shallow bakig dish or casserole.

The baking dish I used was a Pyrex 9 x 13 inch one. You don’t want a deep dish.

Make the Cream Sauce:

4 tblsps. butter

3 tblsps. flour ( If you want to make it gluten free used a different flour)

2 cups milk ( I had non fat milk)

1/2 tsp salt

Dash of red pepper

1 small jar of chopped pimento

Dry Bread Crumbs are optional. I did use them. Again, if you want to make the dish gluten free you will have to adjust that.

Melt the butter in a pan, add flour and stir constantly for a minute or two over low heat to blend ingredients and take away the floury taste. You are, actually, making a roux. Then, gradually add milk, stirring and cook until mixture thickens but not too heavily thickened. Add salt, pepper, and pimento, including the liquid in the jar. Mix well and pour over the vegetable mixture in the baking dish. Sprinkle with dry bread crumbs and bake in a 350 degree oven for about 20 minutes. If you want it a little more brown on top then just broil it for a bit. But, watch it.

The exact proportions of celery and cabbage is not important. Use what you have or prefer.

I decided I needed some color on my plate. So, local tomatoes and grilled asparus was another easy thing to add.

All I had to do is serve wine and sit outside.


Deliciously good and so satisfying.

I love the following saying: “Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” How true.

Follow me on AboutMyBeaches on Face Book and Instagram.

Summer 2019 is flying by!!


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October 1st, 2018

Meatless Monday, White Onion Soup Chablis, Recipe, Easy, Comfort Food, Soup, Delaware Beaches, The Beach Eats, Southern Delaware, Recipes Begged, Borrowed and Stolen

 

Meatless Monday is a trend.  In reality you can do this any day of the week.  One day or more than one.  But it is catchy to say “Meatless Monday”.  Leaving the meat behind and for one day enjoy the many dishes that usually revolve around meats.

I have roots in Baltimore.  My husband was from Baltimore.  My sister in law lives there.  I worked in Baltimore for years before moving to the Delaware Beaches.  Way before I started this blog too.  Baltimore is a city of many firsts.  Museums, churches, hospitals, neighborhoods.  Many times it gets bad reviews but I really enjoyed my time there.

Private Collections:  A Culinary Treasure is a cookbook that contains timeless recipes put out by the Women’s Committee of the Walters Art Gallery, a one of a kind museum located in Baltimore.  Beautiful art treasures are displayed in its pages, along with amazing recipes from soups to nuts.

I have posted this recipe before, but just in case you missed it, here it is again.  It is a different type of onion soup but the combination of ingredients makes it a winner.

ONION SOUP CHABLIS

1 lb. white onions, sliced very thin

1/4 lb. butter

2 cups chicken broth (your choice of unsalted or salted, or even a mixture of both)

1 cup Chablis

1 tsp. salt

pepper

2 cups medium cream (half and half will do too)

Swiss cheese, freshly grated

In a large soup pot saute the onions in butter until soft and transparent but not brown.  Add chicken broth and simmer until the mixture is reduced somewhat.  To tell you the truth, I skipped that step.

Add the Chablis, salt, and pepper.  Bring to a boil.

Reduce heat and simmer for about 2 minutes.

Stir in cream, heat, not boil, and serve.

Garnish with plenty of cheese.  The marriage of flavors is awesome!! You’ll see. Enjoy!

Serves 6.

Remember that with any recipe you can always make it your own.

 

 

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September 24th, 2018

Meatless Monday, Delaware Beaches, Recipe, Spinach Pie, Easy, 5 Ingredients, Southern Delaware Eats, Rehoboth Beach, Lewes, Bethany, Fenwick Island, Healthy Eating, Recipes Begged, Borrowed & Stolen

 

I got into not eating meat on Monday.  Following the Meatless Monday campaign if you want to know.  This is an international campaign nonetheless.  It is just a way of not eating meat one day of the week to improve your health.  This organization was founded in 2003.  There is also a Facebook Page called Meatless Monday. To know more about it, please visit http://www.meatlessmonday.com.

A few years ago I was visiting my cousins on the island of Culebra.  Gorgeous beaches, beautiful scenery.  On the photo a look at Luis Pena from their balconies.  One of the recipes they prepared was a Spinach Pie.  Not only was it good, but it was so easy with 5 ingredients.  The chopped frozen spinach I was buying for this recipe had a lot of water but I found a few months ago a spinach that is steamable and to tell you the truth it is so much better.  You can get it in all supermarkets.

 

I have shared this recipe on my website before so I decided to do it again as I remembered that this summer, here in Rehoboth Beach, Sharon, Amantha, Debbie and I would have impromptu dinners on the beach. This is one of the recipes I took.  You can eat it hot, warm, room temperature or even cold.

Recipe – Spinach Pie

1 package or bag of spinach – 10 ounces

1 block cream cheese.  You can use the less fat one or regular one.

1 onion (Cut in chunks.)

4 eggs

1 cup Parmesan cheese

Pre heat oven to 350 degrees.  Grease lightly a pie dish.  I use a glass one.  Let spinach defrost and squeeze it to get all the water out.  Take the cream cheese out of the refrigerator and let it soften a bit.

In a blender put eggs, spinach, onion, and cream cheese.  Add salt and pepper to taste.  I usually add just pepper since the cheese has plenty of salt.  Blend.  Pour into a pie dish.

Place in the oven for about 10 to 12 minutes. Sprinkle Parmesan cheese on top to cover.  The cheese will make a crust and will add taste to the pie. Don’t be shy and sprinkle on.

It will take another half hour or so to be ready.  Test it with a knife and if comes out clean then it is ready.  It should have a nice rich crust.

You can really use this spinach pie for breakfast, lunch or dinner. And even for an appetizer.  I would cut in squares instead of wedges if that is the case.

When I joined my friends this summer for our Rehoboth Beach dinners, I think they loved it.  Don’t you think?  They are smiling!

Remember that these recipes are begged, borrowed, and stolen…..please make them your own.

Until next time!

 

 

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November 28th, 2016

Meatless Monday, Spinach Pie, Recipe, Easy, 5 Ingredients!!, Delaware Beaches, Southern Delaware Eats!

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.

SPINACH PIE

1 package spinach – 10 ounces

1 block cream cheese (I use the less fat one)

1 onion

4 eggs

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.

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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.

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It will take probably another 20 minutes to be ready.  Test it.  It should have a nice rich, and brown crust.

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Take it out of the oven, slice, and enjoy!!

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Have a great day!!

Note:  If you want it to be gluten free, please grate the Parmesan cheese yourself.

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March 21st, 2016

Meatless Monday, Global Movement, Eggplant Parm, Recipe, Easy, Make it Gluten Free!!, Delaware Beaches, Coastal Delaware

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

3 eggs

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.

Basil

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.

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Arrange them on the baking dish as you wish.  You will be making two layers.

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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.

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Bake for about 45 minutes or so until they look like this…….

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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.

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