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Archive for the ‘Recipes’ Category

November 9th, 2015

Farm Markets, No Farms, No Food, Grow Local, Buy Local, Eat Local, Sussex County, Delaware Beaches, Southern Delaware…Getting Colder, It’s Fall Season

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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

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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.

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Their apples were from T.S. Farms in Bridgeville.  Brittingham’s Produce is picked daily.

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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

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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.

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Have a good one!!

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July 19th, 2015

Destination? Historic Lewes Farmers Market, Lewes, Delaware, Every Saturday, 8 a.m.-Noon, Grow Local, Buy Local, Eat Local, Delaware Beaches, Southern Delaware

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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!!

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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.

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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.

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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.

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Celebrate Summer’s Bounty by Growing Local, Buying Local and Eating Local!!

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Please open the Historic Lewes Farmers Market website to get some of their delicious recipes…http://www.historiclewesfarmersmarket.org/recipes.

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Markets are rising in popularity because consumers can get fresh produce directly from the farm.  The pick of the day, shall we say.

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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.

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Never too early to start your day with fresh shucked oysters!!

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Beautiful mushrooms!!

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Peach Season and Bennett’s tent was full of beautiful peaches.  The long line of customers waited patiently but the line went fast.

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“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

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May 15th, 2015

Recipes Begged, Borrowed, or, Stolen, Roasted Butternut Squash with Corn, Red Onions & Cranberries, Rehoboth Beach Eats, Meatless Any Day! Delaware Beaches, Southern Delaware

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.

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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.

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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.

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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.

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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.

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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

Meatless Monday!! Black Bean Burgers, Easy, Tasty, Rehoboth Beach Eats, Delaware Beaches, Southern Delaware, Recipes Begged, Borrow & Stolen

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)

2 eggs

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.

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To the burger mixture, add the other can of beans, the peas and carrots, the panko and the eggs.  Mix to combine.

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Heat a skillet to medium heat.

In the meantime form the burger patties.

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Place them in two batches in the skillet and cook until browned.  About 4 minutes on each side.

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Serve on rolls….I chose this Pretzel Roll.  Add lettuce, tomato, ketchup, mustard and avocado.

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Or serve on a salad if you are not eating carbs.

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Enjoy!!

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March 27th, 2015

Rehoboth Beach Eats, Mexican Meatball Soup, Easy, Crowd Pleaser, Delaware Beaches, Southern Delaware

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.

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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.

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Add broth, tomatoes with juice, salsa and 1/4 cup cilantro.  Bring to a boil.  Cover and simmer 15 minutes.

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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.

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Shape meat mixture into 1 1/2 inch meatballs. Measure a well rounded tablespoon.

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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.

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Stir occasionally…Season with salt and pepper if you want to.

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Ladle into bowls, garnish with avocado, serve and enjoy!!

Note:  This recipe can easily be doubled.

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March 15th, 2015

Fried Green Tomatoes, Love Them!, Fried Green Tomato, Fig, Bacon, Corn Stack, Merryman’s Green Tomato Pickle, Recipes, Restaurants Serving Fried Green Tomatoes, Rehoboth Beach, Bethany Beach, Delaware Beaches, Cape Charles, Virginia, Charleston, South Carolina, It’s All About Green Tomatoes

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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.

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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.

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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.

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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.

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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.

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Historic Charleston, South Carolina:

TBONZ in Historic Charleston had these great fried green tomatoes….they went in my burger.

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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.

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LOWCOUNTRY BISTRO, located in Historic Charleston has a great Ambrose Farms Spinach Salad….an addition of Fried Green Tomatoes made it just perfect.

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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.

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TOAST, located on Meeting St. had their fried green tomatoes with sweet pepper relish.

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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

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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!!

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January 26th, 2015

Meatless Any Day! Spinach Gratin, Casserole, Easy, Recipes Begged, Borrowed & Stolen….Gluten Free, Delaware Beaches Eat!

Meatless recipe….but the day is perfect for a nice hot chili!!

This recipe is totally stolen.  Cannot take any credit for it.  It is a recipe from Ina Garten, The Barefoot Contessa.  It comes out so good and it can be served by itself, or, as a side dish for meat, chicken or fish.  I have served it with a Turducken and I just served it for Christmas Eve dinner with my small standing rib roast from Hickman’s in Rehoboth Beach, Delaware.

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Spinach Gratin and sliced tomatoes on the side…yummy!  It is by no means a low fat, low cal recipe but some adjustments can be made….substitute the butter for something lighter.  The heavy cream can be half and half, and the milk can be low fat, as well.

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SPINACH GRATIN

4 tablsps. usalted butter

4  cups yellow onions, chopped

1/4 cup all purpose flour

1/2 tsp nutmeg, grated (I used ground)

1 cup heavy cream

2 cups milk

5 10-ounce packages of frozen spinach, defrosted

1 cup freshly grated Parmesan cheese

1 tablespoon Kosher salt (optional)

1/2 tsp ground pepper

1/2 cup grated Gruyere cheese

Pre-heat oven to 425 degrees.

Melt the butter in a frying pan over medium heat.  Add onions and saute until translucent.  About 10 minutes.  Add the flour and nutmeg and cook stirring for a few more minutes, making a roux.  Add the cream and milk and cook until thickened.

Squeeze as much liquid as you can from the defrosted spinach.  Add the spinach to the sauce.  Then, add 1/2 cup of the Parmesan cheese and mix it well.  Season with salt and pepper if you want to.

Transfer the spinach to a baking dish, 9 x 13, and sprinkle the remaining 1/2 Parmesan and the Gruyere on top.  Bake for about 20 minutes or until hot and bubbly.

Serve and enjoy!!

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I made this recipe gluten free.  Please grate your cheeses to make sure there are no additives containing gluten.

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January 20th, 2015

Eat Meatless Sometimes…And Loving It! Barley Waldorf Salad, Pearled Barley, Easy, Nutritious, Delaware Beaches Eat!! Recipes Begged, Borrowed & Stolen

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My tiny bag of pearled barley is part of my decor….does not fit in any cabinet.  Barley has a low glycemic index.  It is also the highest in fiber of all the whole grains.

Check this recipe out!!  It is a Stolen Recipe…not my own, even though I usually try to make recipes my own…in this particular recipe the lettuce used was not the one suggested.  It worked out just fine.

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BARLEY WALDORF SALAD

3/4 cup pearled barley

1/4 cup plain low-fat yogurt (I used non-fat yogurt, instead)  Anything to help the battle of the bulge.

3 tablespoons light mayo

1/4 teaspoon of finely shredded lemon peel

1/4 teaspoon of lemon zest (This was an extra addition, it gave it a better lemony taste.)

1 tablespoon lemon juice

1/4 teaspoon sugar (I used Stevia.)

1/4 teaspoon of Sea Salt

1 1/2 cups seedless gred graves, halved (I bought the smaller seedless ones.)

2/3 cup corsely chopped red apple

1/2 cup finely sliced celery

lettuce….Any leaf lettuce will do.  The recipe called for 8 leaves of butterhead, Boston or Bibb lettuce.  I tore my lettuce leaves.

1/4 cup walnuts and walnut pieces….toasted

In a large saucepan toast pearled barley over medium to low heat for about 4 to 5 minutes or until golden brown, stirring.  Add 4 cups of water.  You can also cook it in unsalted chicken broth, like I did.  Bring to a boil, then reduce heat and simmer covered for about 40 minutes until tender.  Drain and rinse.  Set aside to let it cool off.

The rest of the ingredients are just an easy assembly.

In a large bowl combine yogurt, mayo, lemmon zest, lemon juice, sugar, and salt.  Stir in cooked barley, grapes, apple and celery.

Toast the walnuts in a medium heat over the stove, in a frying pan.

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To serve, spoon barley mixture over your choice of lettuce.  Sprinkle with walnuts and garnish with the shredded lemon peel.

I thought it was great….one of my sons thought it was okay!!  You decide.

Have a good one!!  Quiet day on Silver Lake in Rehoboth Beach.

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