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.

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.

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!!

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

August 27th, 2014

DE Beaches Eat!! Tomato, Peach, Corn and Feta Salad, Sugar Meets Salt, Easy, Delicious!! Perfect for Labor Day Cook-Out!!, Southern Delaware, Delaware Beaches

The tomatoes are at the height of the season, the peaches are still sweet….this is pretty much a raw salad.  Bursting with flavor, it has everything to offer for a perfect end of the summer 2014 meal.

When I made this salad I used gluten free bread.  The recipe, actually calls for white bread with crusts removed.  Your choice.

TOMATO, PEACH, CORN, AND FETA SALAD

2 slices white bread, crusts removed, cut or torn into small pieces

1/2 cup plus 6 tablespoons extra virgin olive oil

Salt, to taste

2 ears fresh corn, shucked

4 ripe tomatoes, a variety of colors….or plain red will do.  About 2 lbs.

4 large peaches (about 2 lbs. too)

1/2 cup thinly sliced red onion or shallots (I used red onion.)

3/4 cups of sheep’s milk feta, crumbled

Pulse the bread in a blender or food processor until the bread breaks down into coarse crumbs.

In a medium skillet, over medium heat, warm 1/2 cup of oil.  Once warm, add breadcrumbs and gently toast until golden and crispy.  Transfer crumbs to a plate line with paper towels.  Season with salt.

Using a sharp knife, slice corn kernels off the cob.

Cut tomatoes and peaches, preferably into wedges.  Place in large bowl with onion slivers and corn kernels.  Season with salt, optional.

Add the Feta cheese.

Add  6 tablespoons of oil and toss to combine. And then, sprinkle your favorite white balsamic vinegar.  My choice was Cranberry Pear White Balsamic from the new store in Downtown Rehoboth Beach….The Olive Orchard.

Distribute salad among plates, then scatter breadcrumbs on top…..serve and enjoy!!