July 4th, 2011
 I found him in the neighborhood. “Let’s go blueberry picking”…I can still hear myself telling that to a good friend, Deveraux. At other times, it was to Shelley or Nancy. All summer long we would go, at least once a week, to Ryan’s Blueberry Farm located at, where else but at Blueberry Lane in Gumboro, Delaware. This was west of Bethany Beach, crossing over Rt. 113.
Later on, as we all had kids, at times, we would put them on our backs and still go blueberry picking. Then, the older ones had their own empty margarine buckets with holes on the sides and string over their necks for “easy” and “faster” picking. I don’t know who picked or ate more from the blueberry bushes. My older son thought his were bigger than anyone else’s, except we might have been picking from the same bush. It was so much fun. We used to get so dirty.
But, that seems like ages ago. Wow, it was. On May 8, 1999 the United States Department of Agriculture proclaimed July as the National Blueberry Month.
As July gets underway with a celebration, I thought a blueberry crisp was a good addition to my crab, corn and tomato eating extravaganza. It is an easy recipe with that buttery crunchy top; warm it up, top it with vanilla ice cream and, oh boy, it is so delicious!!
At the present time, North America produces 90% of the world production of blueberries. The harvest runs from mid-April to early October; the peak harvest being in July.
Hope you like this recipe because it is so easy; can be doubled and can also be adapted so that people with gluten allergies can enjoy it, as well.
Blueberry Crisp
2 1/2 cups of fresh blueberries, washed and drained well
1/4 cup granulated white sugar (I used Splenda blend)
1 tablespoon corn startch
2 teaspoons lemon juice
a sprinkle of black pepper
1/4 cup packed brown sugar (I used Splenda Blend)
1/2 teaspoon (or more) cinnamon
1/3 cup of flour (I used Pamela’s Pancake & Baking Mix Gluten Free)
3/4 cup quick cooking rolled oats (I used Lara’s Rolled Oats)
Pinch of salt
1/2 stick softened butter (about 4 tablespoons)
Pre-heat oven to 375 degrees.
In a bowl combine the blueberries, granulated sugar, corn starch, lemon juice, and pepper. Mix and combine evenly.
Pour into a buttered baking dish.
In the same bowl combine flour, brown sugar, cinnamon, oats, salt, and butter. Stir with a fork until the mixture is crumbly and evenly blended.
Spread the mixture over the berries and bake in a 375 degree oven for 40 minutes.
Let cool to warm before serving.
Enjoy…..and make it your own….talk to you later…
May 15th, 2011
I don’t which one I like better; a flan, a creme brulee, a baked custard or a floating island. Last night my perfect ending, after finally cooking my softshells they way I like them, was a floating island.
I had to make a boiled custard first. I don’t know why it is called “boiled” when you really do not let it boil. Basically, it is eggs, sugar and either flour or cornstarch.
Floating island is considered to be a French dessert. I love it when the weather gets warm because you can fix it ahead of time and with so many berries available; it looks so pretty.
Floating Island
3 eggs
1/4 cup sugar
2 tablespoons flour or 1 tablespoon cornstarch
2 cups whole milk
1 tsp. vanilla
Separate the eggs, saving the egg whites. Beat egg yolks with a hand mixer. Add sugar and either flour or cornstarch.
Then, add milk, and stir. Place in a medium saucepan.
Cook over medium to low heat and stir until slightly thickened. Do not let it boil.
Remove from heat and let it cool before placing it in the refrigerator.
At this point you can serve it just like that, topped with berries. Or, you can make a floating island.
Floating Island
Just before serving the custard, whip the 3 egg whites. Keep whipping and add 3 tablespoons of sugar, gradually. Then, add 1/2 tsp of vanilla. You can also a little bit of finely grated lime into it for more color and taste.
Whip until stiff and place spoonfuls on the custard.
Note: I made it gluten free using cornstarch or you can use gluten free flour. Make sure the vanilla is gluten free, as well.
Enjoy!!….talk to you later….
May 12th, 2011
This is one of those recipes that surprised me. I had never tried it. I picked it up at the grocery store and made it my own. A little more of this here and a little less of that there.
It is pretty easy and versatile. It can be used as a side dish. That’s exactly what I did, except that I paired them with my softshells. Too much of the same colors on the plate. I admit that I ruined my softshells by dusting them in cornmeal and spices. When will I learn that the best way to enjoy softshells is by sauteeing them on their own. They are so wonderful that not additives are needed.
The stuffed poblanos could be also good as a side dish for barbecued meats. On their own they would make a light lunch or dinner, accompanied, perhaps, with sliced tomatoes or any other salad. The perfect meatless meal.
A poblano is a mild chile peper from Puebla, Mexico. When it is in dry form, it is called ancho chile.
Predominantly mild, at times one might surprise you and give considerable heat; otherwise, don’t worry about it.
This recipe called for Poblanos or Cubanelles. I like the poblanos intense green color. Visually, I go more towards them. In the end, it is a matter of whether you can find one or the other in your friendly grocery store.
Stuffed Poblanos
1 jalapeno pepper, stemmed, halved and seeded (fresh or canned)
2 large cloves of garlic (optional, but it does add to the dish)
1 can (14 1/2 oz) stewed tomatoes, no salt
1/2 cup vegetable broth
3 tablespoons chili powder (if you want to use less, well, you know what to do)
2 cups cooked brown rice
3/4 cup frozen or canned corn
2 tomatoes, chopped
1/2 onion, chopped
2 egg whites
1/4 tsp. salt, optional
4 large poblanos, stemmed, halved lengthwise, seeded
3/4 cup shredded Monterey Jack cheese with hot peppers (it is not hot)
Pre-heat oven to 400 degrees.
Combine jalapeno pepper, garlic, stewed tomatoes with juice, broth, and 2 tablespoons of the chili powder in a food processor or blender. Process to get a consistency of medium to coarse texture. Pour into a 9″ x 13″ glass baking dish and set aside. Easy, isn’t it?
Mix rice, corn, chopped tomatoes, onion, egg whites, salt, and remaining tablespoon of chili powder in a bowl. Then, spoon about 1/2 cup of the stuffing into each poblano. I filled them up pretty high and then placed them stuffed side up in the baking dish.
Cover with foil and bake about 40 to 45 minutes. Then remove foil and sprinkle the peppers with the cheese. Bake another 5 minutes or so, or until the cheese melts.
Serve peppers with the sauce.
Note: This recipe is gluten free.
Enjoy….talk to you later….
May 1st, 2011
Chilly and rainy, don’t you think? I had seen this recipe in a Cooking Light Magazine but I changed it all around. Different chiles and chicken broth used instead of water. It is also “wet” instead of the traditional dryer version.
A Paella is a Spanish dish from the city of Valencia. It is served as a main course. There are 3 types: The Valencia Paella, the seafood paella and the mixed paella. But, there are many other variations, as well. The key ingredient? Olive oil and saffron.
I hope you like this one; perfect for tonight’s weather.
“Wet” Paella with Green Chiles, Corn and Clams
3 tablespoons olive oil
2 cups yellow onion, chopped
3 garlic cloves, minced
1 can of whole green chiles, chopped (usually 2 or 3 per can)
1/2 tsp. salt (optional)
1/2 teaspoon, black pepper, divided
3/4 cup short-grain brown rice.
1/2 teaspoon, saffron threads, crushed
2 1/2 cups low sodium broth (If you want the regular, well you know what to do.)
1/8 teaspoon ground red pepper
1 1/2 cups corn (fresh, frozen or canned)
1 cup cherry tomatoes, halved
2 lbs. littleneck clams
A sprinkle of parsley for garnish.
Lemons wedges on the side
Pre-heat oven to 350 degrees.
Heat oil in an ovenproof skillet over medium-high heat. Add onion, garlic, green chiles, 1/2 teaspoon salt (optional), and 1/4 teaspoon black pepper. Saute for around 3 minutes.
Add rice and saffron. Cook for about 2 minutes, stirring constantly. Then, add two cups of the chicken broth, 1/4 teaspoon black pepper, and red pepper. Bring to a boil. Cover.
Bake at 450 degrees for 50 minutes or until rice is done.
Stir in the corn and tomatoes and 1/2 cup of chicken broth. Then, nestle the clams into the rice mixture.
Keep baking at that same 450 degrees for another 12 minutes or until the shells open. Then, take the ovenproof skillet out of the oven and discard any unopened clams.
Place skillet on top of the stove. Cook without stirring on medium-high heat for about 10 minutes or so, covered.
You can top it with parsley and serve it with a wedge of lemon.
It will serve 4.
Please note that this dish is gluten free.
As usual, the best way is to make it your own, just like I did. This dish hit the spot tonight.
April 16th, 2011
I don’t know what happened to our spring weather. It seems, no sooner do I put my fleece in the closet, I have to take it out again. Damp, chilly, soon to be a rainy day. I tried this recipe, changed it and added a few things. You know, made it my own. Hope you like it.
Pork ‘N Cabbage Casserole
6 slices bacon
6 country-style pork ribs
1/4 teaspoon pepper
1 bag of coleslaw mix (14 or 16 ounce bag)
1 large onion
1 cup sauerkraut, drained
1 apple, chopped (I chose a Gala because I am hooked on those apples)
1 cup julienne carrots (easier from a 10-oz bag than doing it yourself)
3/4 cup apple cider
2 tablespoons brown sugar (I used Splenda blend)
1/4 to 1/3 cup of Apple Cider vinegar
1 1/2 tsps. caraway seed
Pre-heat oven to 350 degrees. Butter a deep 13 x 9 baking dish.
In a large skillet, cook the bacon until crisp. Remove from skillet, place on paper towels and then crumble and place in a small bowl. Wait, don’t throw the grease out.
Sprinkle the ribs liberally with pepper. You do not need salt; there is enough in the bacon.
Then, in the bacon grease, sear them over medium high heat 3 to 4 minutes. You might need to do them in 2 batches. I know, bacon grease, is not good but everything in moderation right? You would not eat this every day. So splurge a little.
Cook the ribs on the skillet turning them just once. Take out and put it the baking dish. Continue with the next batch, if you need to.
Don’t throw the drippings out, you still need them.
In that same skillet, cook coleslaw mix and onion over medium heat for about 3 minutes, or until softened and wilted. Remove from heat.
Add to the cabbage mixture, bacon, sauerkraut, apple, carrots, cider, brown sugar, vinegar, and caraway seeds. Mix well and adjust seasonings. You might want more vinegar, brown sugar or caraway seeds. If you do, then you know what to do.
Then, spoon that mixture on top of ribs.
Cover, bake for 45 minutes. I baked mine about 1 hour, though.
I did not serve anything else with this dish. If I had served it for guests I would have added a salad or a green vegetable but it was substantial and enough for my family.
Make sure you spoon some of the juices on top. They are so good; a little tangy.
Note: This recipe is gluten free. Make sure you read the sauerkraut and bacon labels.
Enjoy!!! Talk to you later…..
April 6th, 2011
The day I made this recipe was a chilly evening. Easy and ready in about 45 minutes to an hour.
A Chicken Divan was made originally with a very rich Mornay Sauce. Some people use canned cream of mushroom soup, mayonnaise, sour cream, and cheese. Calories? You bet!!
This dish was first featured at the Divan Parisien Restaurant in New York City. Guess what? I have my own version, which is a combination of recipes and the chicken is chopped.
Chopped Chicken Divan Casserole
1 package of broccoli florets, steamed in the microwave
4 boneless chicken breasts, chopped in bite size pieces
White Sauce or Mornay Sauce
A White Sauce is also a Bechamel Sauce. It becomes a Mornay Sauce because of the addition of cheese.
1/2 stick butter
1/4 cup flour
1 1/2 cup of half and half
1/2 teaspoon nutmeg
1/2 teaspoon salt (optional)
1 teaspoon pepper
1/2 lb. Gruyere cheese (1/4 lb. Gruyere Cheese and 1/4 lb. Parmesan, if you want to), grated
1/4 cup Sherry
Melt butter in a sauce pan. Stir in flour and half and half until thickened. Add the remaining ingredients until everything thickens.
Pre-heat oven to 350 degrees. Placed the already microwaved broccoli florets in a buttered baking dish.
Top with chicken. Then top with the already made Mornay Sauce. Sprinkle with pepper and even some Paprika, if you would like to give it more color.
Place in the already pre-heated oven for about 45 minutes but it could take one hour. You want it just browned.
This casserole can be served with rice but I chose to serve it with plantains. In Puerto Rico they are called Aranitas or Spiders. I don’t know what I would call mine.
2 green plantains
oil for frying
The easiest way to peel green plantains is to cut the ends off and place them one by one in the microwave for 1 minute. Give it a cut lenthwise just enough to be able to peel the skin off.
Heat oil for frying.
Grate the plantains and form a nest in your hand. Fry until they are a rich golden color. Turn over and fry for a couple of more minutes. Take out and put on paper towels. Sprinkle with salt and pepper.
Mine came out more like flattened ball so you decide if you want that or a nest. Once you get the hang of it, you will see why plantains are a comfort food in many countries. Just like potatoes.
P.S. I used a gluten free flour in my recipe, so this one is gluten free.
Make it your own….and enjoy…
March 24th, 2011
Last night the weather was stormy, rainy and chilly. There is something about comfort foods. Some of them stick to your ribs more than others. This recipe is so easy and in the oven in no time.
Sausage Cheese Grits Casserole
1 cup Old Fashioned Grits
1-1/2 cups extra sharp cheddar cheese, grated
1/4 butter or margarine
1 lb. sausage, browned (I used Jimmy Dean’s with sage)
4 eggs, lightly beaten
1 cup milk
3 cups water
1/2 tsp. salt (optional)
2 tsps. Tabasco (optional)
Pre-heat oven to 350 degrees.
Grease a 3-quart baking dish.
In a frying pan, cook the sausage breaking it down into small pieces, until it browns.
In a 3-quart saucepan, bring water and salt to a boil. Slowly add grits, stirring constantly for about 4 minutes. Reduce heat, cover pan, and continue cooking for about 15 minutes, or so. Remove from heat.
Add 1 cup of cheese and butter or margarine; stir until smooth and well blended.
Add sausage, eggs, milk and Tabasco. Mix well. Pour mixture into prepared baking dish and sprinkle with remaining 1/2 cup cheese.
Bake at 350 for 1 hour or until it is golden brown.
Add your favorite salad or veggie and you have a meal!!
Serves 6.
Note: Even though the Tabasco is optional, it does give it a nice kick. I thought I would add next time a few chopped jalapenos and elevate it to a different heat index. I don’t know, making it my own, I guess.
And, guess what? This recipe is gluten free.
March 19th, 2011
The other day someone asked me on Facebook if I cooked. I guess they see that I am reviewing restaurants; so the cook is off again. Well, I do love to cook; experiment with new recipes. I find it rewarding. Too many times, too rewarding, and then back on the diet I go.
I bought the cookbook that is fairly new called Tastes of the Season. The recipes are favorites from the Delray GreenMarket. You can get the book by on-line at www.delraycra.org. I am always buying cookbooks and I read them like novels.
The Curry Mango Shrimp recipe I made it my own by changing it a bit. It was delicious, though. Hope you try it and like it.
I love a good mango and I was lucky to get a ripe one at the store.
Curry Mango Shrimp With Coconut Basmati Rice
1 cup diced mango
juice of enough limes to make about 6 tablespoons
3/4 cup of orange juice
2 tablespoons olive oil
1 tablespoon butter
1 1/2 tablespoons grated ginger (More? Go ahead.)
1 teaspoon curry powder (if you think you want more, then you know what to do)
1 lb. medium shrimp, peeled and deveined (you may use any size)
1 cup chicken broth
1 cup uncooked basmati rice
1/4 tsp. salt (optional)
1 cup coconut milk
6 tablespoons green onions, chopped
2 tablespoons fresh cilantro, chopped
In a small bowl, make the marinade by mixing together the mango, lime juice, orange juice, olive oil, ginger and curry powder.
In a medium bowl, add the cleaned shrimp and half the mango marinade, cover and let it stand for about 20 minutes or so.
In the meantime, make the Coconut Basmati Rice by combining chicken broth, coconut milk, salt and rice in a medium saucepan.
Bring to a boil, cover, reduce heat, simmer 20 minutes or until liquid is absorbed and rice is tender. Stir in green onion and cilantro. Keep warm.
Heat large frying pan to a medium to high heat. Then add the tablespoon of butter, melt. Add the shrimp and mango mixture and cook for about 5 minutes or longer until the shrimp are nice and pink.
Then add the rest of the mango marinade. Heat and serve over the rice.
I wanted to add more colore and decided on brussel sprouts. The little ones that you can heat in the bag. A little butter; very sweet.
This recipe serves 4. Easily doubled.
This recipe is gluten free.
Talk to you later…enjoy…
P.S. Remember that AboutMyBeaches is on Facebook.
 
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