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Posts Tagged ‘Easy Recipe’

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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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 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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April 28th, 2014

Rehoboth Beach Eats, Meatless Monday! Golden Austrian Cauliflower Cream Soup, Recipe, Easy, Gluten Free, Delaware Beaches, Southern Delaware

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This recipe is from the book called The End of Diabetes by Joel Fuhrman, MD.  A very interesting book…I have it on my Kindle.  Dr. Fuhrman says “When you eat a diet rich in healthy, natural foods from the earth, you give your body the nutrients it needs to heal and protect itself”.

It has started to rain.  This soup is tasty, filling and vegetarian.  The only thing I changed was that instead of water I used No Salt Vegetable Broth.  It gave it even more flavor.

It is up to you if you wish to use organic vegetables.

GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP

1 head cauliflower, cut into florets

3 carots, coarsely chopped (I bought the shredded carrots.)

1 cup coarsely chopped celery

2 leeks, coarsely chopped

2 tablespoons of your favorite no-salt seasoning blend

1 teaspoon Mrs. Dash spice blend

2 cups carrot juice, fresh or bottled

4 cups of No Salt Vegetable Broth

2 cloves of garlic, minced

1/2 teaspoon nutmeg

1 cup raw cashews

5 cups chopped baby spinach

Place cauliflower, carrots, celery, leeks, 2 tablespoons seasoning blend, Mrs. Dash, carrot juice, No Salt Vegetable Broth, garlic, and nutmeg in a large soup pot.  Cover, and simmer until cauliflower is soft; about 15 minutes.

Transfer 2/3 of the soup, (vegetables and stock) to a blender or food processor, add cashews, and blend until smooth and creamy.  You might have to do this in batches.

Return blended mixture to the soup pot, stir in spinach, and simmer until spinach is wilted.

Serve and garnish with a few cashews.

Note:  The cashews add thickening power, protein and fat to this delicious soup.

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February 12th, 2014

Spinach Pie, 4 Ingredients, Easy, Versatile, Gluten Free!! What’s for Dinner?

The setting?  A private home in the island of Culebra, Puerto Rico.  The view?  A million dollar one.

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The dining room?  Comfortable, beautiful…island style.

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On the table?  Arroz con Pollo Puertorican style (chicken with rice).

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Also on the table, a very simple Spinach Pie.  One bite, and I had to have the recipe.

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Back at the Delaware Beaches….it is cold, probably snow tonight and defnitely, rain tomorrow.  After my own tasting….I had to share it.

SPINACH PIE – 4 Ingredients

Please note that to make this pie Gluten Free grate the parmesan cheese yourself.

1 package of frozen spinach – 10 ounces

1 block of cream cheese, 8 ounces (I bought the one with less fat.)

4 eggs

1/2 cup of grated parmesan cheese (or more, if you like)

Pre-heat oven to 350 degrees.  Grease lightly a pie dish.

Let the spinach defrost and squeeze to get all the water out or as much as you can.

In a blender, put the 4 eggs, spinach, and cream cheese.  If you want to add salt and pepper, please do so, but I did not.  Blend and pour into a pie dish.

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Place in the pre-heated oven for about 10 minutes and then sprinkle the parmesan cheese on top.  The cheese will make a crust and add a delicious taste to the pie.  There is no other crust.  It will take another 15 to 20 minutes to be ready.  You want it to look like the one on the photo.

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Take it out of the oven and cut it in wedges.

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Enjoy!!  The pie can be eaten hot, at room temperature, or cold.  You can also serve it as an appetizer.  I thought you could probably make it in a rectagular glass baking dish and cut into bars if you have guests over.  You know what to do now right?

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NOTE:  I stand corrected…..an immediate call came  in from Puerto Rico….it seems that I forgot that a chopped onion was to be included in the ingredients going into the blender.  Oops!!  It still tasted delish!

January 19th, 2014

Rehoboth Beach Eats! How About Some Pearl Barley Tonight?, Pearl Barley-Mushroom Casserole, Easy Recipe, Delaware Beaches, Southern Delaware

Well, well, well…for the past few weeks we have been into pearl barley in my household.  Before that, a total investigation on steel cut oatmeal took effect.  We are still eating a lot of kale…shakes, baked, you name it.

I have a good, easy and tasty recipe for you but first let me tell you a bit about pearl barley.

Pearl Barley originated in Ethiopia and Southeast Asia.  When cooked it has the consistency of pasta, rice?  It is a very versatile cereal grain.  The health benefits are too long to mention here.  You might want to research it yourselves.  But, it does have a very low glycemic index, and decreases the risk of colon cancer.  Very good for people with heart disease.  So much more, though.

When the 50 pounds of barley arrived at my doorstep, the UPS man had to be helped.  The bag, as you can observe from my photo takes half of my small refrigerator.  It will take a whole year, eating every day to consume that amount of pearl barley.

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The following recipe turned out so good, that I do have to share it.  The first time I made it, I used my convection oven to speed the cooking process.  It turned out very good, but dryer than cooking it in the conventional oven like I did the second time.  I did add more mushrooms than was required by the recipe.  I think it is a very good recipe, just by itself or as a side dish for any of your meats.

PEARL BARLEY CASSEROLE

1/4 cup butter (I used I Can’t Believe It’s Not Butter)

8 1/2 ounces fresh sliced mushrooms

1 cup chopped onion

1 cup pearl barley

1/2 tsp. salt

1/8 tsp. pepper

4 cups chicken broth (I used low sodium broth)

Pre-heat oven to 350 degrees.

Melt butter in a large skillet over medium-low heat.  Add mushrooms and chopped onion.  Saute until lightly browned.  Add barley and brown lightly, stirring.  Add salt and pepper, then, turn into a buttered 3-quart casserole.

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Pour chicken broth into the skillet and cook until hot.  Pour over the barley mixture and mix well.

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Cover and bake for 1 1/2 hours, or until barley is tender.  It took about 1 hour and 45 minutes in my oven.  Check it occasionally, and add more broth if needed.

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The recipe says it serves 6, but if you use it as a side dish, it does serve 8 people.  Enjoy!!

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For our leftovers the next day, the casserole was reheated and the barley was served with a fried egg on it for breakfast.

Note:  In researching pearl barley I found this website for recipes.  It looks great! http://www.whfoods.com/recipestoc.php.

November 10th, 2013

Rehoboth Beach Eats! Quiche Lorraine, Simple, Savory, Versatile, Breakfast, Brunch, Lunch, Dinner….You Choose, Delaware Beaches, Southern Delaware

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Plenty of restaurants offer the versatile Quiche for breakfast, brunch, lunch and even dinner.  It is that kind of dish.  My favorite is more of the traditional Quiche Lorraine.  It originated in Lorraine, France.  But, the word “quiche” come from the German word “kuchen” or cake.

My motto is “make it your own”, when it comes to recipes.  The same has happened with Quiche Lorraine; no two are created equal.  It is been said that, traditionally, the cream shoud be just that…cream, or even a stiff “creme fraiche”.  For my recipe, I used a light cream, trying to save calories and fat where I can.

Hope you like it.  It is very easy.  I do have a deep pie dish, but if you don’t, just cut the recipe in half.  I bought a prepared pie crust, and followed the directions on the package…making things so much more simple.

QUICHE LORRAINE

6 large eggs, slightly beaten

2 cups light cream

10 slices of bacon, crisply cooked and crumbled…I bought the low sodium bacon.

6 tablespoons Dijon mustard

1/2 cup finely minced onion

2 cups grated Swiss cheese

1/4 teaspoon salt…I did not add any salt because the bacon and cheese have plenty…up to you.

1/4 teaspoon pepper

Pie dough…if you want to make your own, it would probably be awesome!

Pre-heat oven to 375 degrees.

Combine all ingredients except pie dough…haha.  Pour into prepared pie pan and bake it for about 45 minutes to an hour. Closer to the hour, unless you cut the recipe in half.

It will be ready when a knife inserted in filling comes out clean.

Then, all you have to do is serve it and enjoy.

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I served the Quiche Lorraine with a Kale Mango Salad.  Sounds weird to have served it with this salad, but it was great!!  The recipe for the Mango Kale Salad can be found on AboutMyBeaches.  Just click on the month of June of 2013 and scroll down to the 17th.  It is under Meatless Monday, Mango Kale Salad.  I got the recipe from Vege Fest in Rehoboth Beach this summer.

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Have a great day!!

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