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.
March 13th, 2011
Comfort food can be defined as the one that brings you some sort of sense of well-being; simple and familiar dishes, some of them bring nostalgic thoughts to my mind. Its definition first appeared in the dictionary in 1977. It’s funny how there has been a resurgence in restaurants serving these types of foods. Homecooking it’s the best, admit it. Really.
But if you ask a kid what would be his comfort food , the answer might be more like fast food, ice cream, potato chips or pizza. Hey, I love pizza too. But, what I mean is the foods that make you take a breath and relax.
One of such recipes, if I may call mine that, is the Shepherd’s Pie. In earlier recipe books the pie dish was lined with mashed potatoes on the bottom, as well as the top. That sounds interesting, but mine is just the top.
My recipe of a Shepherd’s Pie changes all the time. I add to the meat pretty much anything I have at hand in the kitchen. Served with a salad or a vegetable is so easy, and leftovers are delicious, as well. So here is my version of this comfort food.
Shepherd’s Pie
For the mashed potatoes you will need:
3 or 4 baking potatoes
8 ounce container of sour cream
1 or 2 large containers of low salt chicken broth (optional)
2 tablespoons butter
About 1/4 cup of milk
salt and pepper to taste
For the filling:
2 lbs. ground sirloin
3/4 cup chopped onion
2 tablespoons Worcestershire Sauce
A sprinkle of garlic powder, optional
1 small can of tomato sauce
2 small boxes of raisins (1.5 ounce boxes)
1 grated carrot (or 2, if you want)
3/4 chopped Spanish Olives (or more, if you want)
1 tsp. Tabasco (Want more kick? Then, you know what to do.)
1/2 cup of peas (they were in the refrigerator that day, so it is optional, but a good addition)
Pre-heat oven to 350 degrees.
In a large pot put the chicken broth to boil for the potatoes. I like broth because it gives them a better flavor. I do not peel my potatoes and I also cut them before placing them in the pot. Faster cooking, you know.
Once the potatoes are cooked, drain them and put them in a large container so that you can mash them. I then add butter, mash, add sour cream, keep mashing, add salt and pepper to taste. Put aside.
In a large frying pan just put a tablespoon or so of olive oil and add the onions. Cook them for a few minutes and then add the ground sirloin breaking it up as it cooks.
Once the meat has a good cooking rhythm then add the rest, except the peas. Adjust your seasonings.
In a 9 x 13 inch baking dish put all the meat filling in, sprinkle the peas on top.
Then, spread the mashed potatoes.
Place in the oven.
Bake in the oven until the mashed potatoes have a nice crust. Just like in the picture.
A salad? That’s what I had. Perfect for cold and rainy nights.
Enjoy it and most of all, make it your own.
P.S. This recipe is gluten free.
Talk to you later….
March 6th, 2011
The other day I was talking to my mother in law and the conversation turned to recipes. She is an excellent cook, by the way. She told me that she makes the Baked Chiles Rellenos all the time. The easiest thing to make. She also said that she had given me the recipe. Immediately, I thought that would be great for dinner. Add a salad and voila!!
When she told me that she buys the 7 oz. can of whole green chiles I thought that I had never seen them in the grocery store. She lives in California, so maybe that’s why she could get them canned.
Off to Giant to see if they had them here in Rehoboth Beach. Too late to go to a Latin store in town. I did not see them. I asked and they me showed the cans. Not only did I buy one, but I bought two.
As I was going through the recipe, I thought the peppers looked like jalapenos. Well, surprise, surprise; they were. Now what? I continued with the recipe, all the time wondering how spicy it was going to be.
Both chile peppers and jalapenos come from the same family, the Capsicum Annuum, which originated in Mexico. I probably needed to roast fresh poblanos, which are milder or see if I can get them canned somewhere in town.
Since I had read that at times jalapenos are substituted for poblanos, I hoped these ones were not going to be too hot. I had used two cans. I also decided not to say anything. As I was serving them, my only comment was that they could be a little spicy.
Baked Chiles Rellenos
6 eggs
1 tablespoon flour (I used gluten free flour)
1/2 teaspoon salt
1/4 teaspoon pepper
1 7 ouce can green chiles (I used 2 cans of jalapenos)
1/2 mild jack cheese. (shredded or sliced)
Pre heat oven to 325 degrees.
Separate eggs and beat whites until stiff.
Mix flour, salt and pepper with egg yolks; then fold in the beaten egg whites and pour 1/2 of the mixture into a greased 2″ x 7″ by 13″ baking dish.
Wash chiles (jalapenos?) and remove seeds and cut lengthwise. Spread them over batter.
Cover with cheese.
Pour rest of the batter over cheese.
Baked for about 25 minutes, cut, serve, add a salad and a pitcher of something….
Serves 4.
Note: They were quiet after the first bite. A little spicy? Don’t you think? The other person answers; yes, but I like spicy. Now, my turn. Pretty spicy but good. Another glass of ice tea, please? Kidding aside, no, actually, that’s what happened; they were not bad at all. We ate them all. I will be looking for the poblanos, though.
See you…
March 2nd, 2011
Risotto is usually served as a primo, or first course. I like it as a main course; yes, it is pretty filling. Usually, I like to cook it when I have had enough chicken, beef or seafood. Served with a green salad, it does make a nice meal. Add your favorite wine; and then it is not just a nice meal, but the perfect meal.
This Italian dish of rice cook in broth in a creamy consistency is also perfect on chilly nights. That is has a lot of carbs? Well, that’s true; still good, though.
Arborio is the rice used for risottos. It is a short gran rice, named after the town of Arborio. The round grains are firm, creamy, and chewy. Also, this rice is used in rice pudding.
The other night I fixed a very simple risotto with a little Asiago cheese, green onions and peas. I know, it is sort of a pain to stir the rice until the broth evaporates, but it is worth it.
A Simple Risotto
1 cup uncooked Arborio rice
2 tablespoons olive oil
2 tablespoons butter
1/2 cup green onions
3 cups chicken broth (low sodium)
1 cup small peas
1 cup Asiago cheese, grated very thin
Saute onion and butter on medium heat for a few minutes; I did 5 minutes.
Add rice and also stir for a minutes, as well.
Stir in 1 cup of broth and keep on stirring until the broth is absorbed. If the medium heat is too high then lower it a bit. You want the rice to keep absorbing the broth; be patience. Cooking cannot be rushed.
Gradually, keep adding the rest of the broth, 1/2 cup to 1 cup at a time. I did it 1/2 cup at a time. You want the broth completely absorbed before adding the next 1/2 cup.
Taste it and if you feel it needs more broth, well you know what to do. Then add 1/2 cup of the Asiago cheese and stir. You can add more, if you want to.
Then the peas should be added. Stir it all together.
Serve and garnish with more Asiago cheese. Add a salad and you will, definitely, have a meal.
Note: Serves 4. By the way, this recipe is gluten free.
Enjoy and make it your own….talk to you later….
February 23rd, 2011
Phad Thai is one of Thailand’s national dishes. It consists of stir-fried rice noodles with eggs and fish sauce; other combinations can be added like bean sprouts, beef, shrimp, chicken or tofu. Crushed peanuts is the garnish that finishes the dish.
Last night I was in one of those moods. A simple recipe that would not take long and pretty much a one dish meal. Most of Thai food is gluten free, so this was a no brainer. I added tofu, but it is not necessary.
Phad Thai with Tofu
1 package (13.2 ounces) of rice sticks. I bought Sun Luck
4 tablespoons vegetable oil
1 garlic clove, minced
4 eggs
5 tablespoons of fish sauce (or, to taste)
3 bunches of green onions cut into 1/2 inch lengths
1/4 cup or a bit more of chicken broth (low sodium)
2 tablespoons of sugar
1 1/2 teaspoons of paprika
1 cup of bean sprouts
1/4 cup ground peanuts
1 cup of extra firm tofu cut in pieces (optional)
In a large bowl soak rice sticks for about 45 minutes, until tender, but firm.
In a skillet put 1 tablespoon of oil and fry the tofu pieces until they brown but do not burn. Take them out and put them aside.
In a large frying pan, large enough that the noodles will fit when added, put the 3 tablespoons of oil in a medium high heat. Add the garlic and then the green onions; stir fry for a few minutes.
Add the eggs and scramble them until done.
Drain the rice sticks well and add to the egg mixture. Even though it looks like a lot in the pan, they will cook down. Keep stir frying until the rice stick become translucent, at the same time adding chicken broth to the frying pan. Stir fry away. You might not need all the chicken broth. I usually do use that amount of broth, though.
When the rice sticks begin to stick together then add the fish sauce, sugar and paprika and bean sprouts. Then, add the tofu if desired or shrimp, beef, chicken, or nothing at all.
Continue to cook until dry; add crushed peanuts and serve. This particular dish is not spicy. If you would like to add a little kick to it, just add a chili pepper or your favorite “heat”.
Please note that this recipe will serve 4 hungry people. Otherwise, leftovers will be great the next day.
Please enjoy this recipe and make it your own…
Have a great day!!!……talk to you soon….
February 6th, 2011
My mother in law, Louise, is an excellent cook. I can say that I have learned from her style of cooking; then as I usually do, I make it my own. The original celery and cabbage casserole is her recipe. If you like celery and cabbage then I think you will like this recipe. It is so easy, goes well with grilled foods or with turkey or pork. In my household I fix it, sometimes, when I want a meatless meal. Add a salad and some crusty bread. A few ways to make it your own is to add a little bit more of this or a little less of that.
I had to stop and think about these 2: celery and cabbage. I found interesting information that I would like to pass on to you. You might start liking these vegetables.
Celery comes from the same family with parsley and fennel. The leaves are high in vitamin A. The stems are full of B1, B2, B6; lots of potassium and plenty of amino acids.
A lot of vegetables lose nutrients during cooking, but not celery. Its compounds hold up well during the cooking process.
It is also said that celery lowers blood pressure but its juice helps in other conditions including cancer. Why? Apparently, it contains ant-cancer compounds. One of those compounds is acetylemic, which has been known to stop the growth of tumor cells.
I also did not know that celery is among the group of foods, headed by peanuts, that appear to cause the most allergic reactions. This allergy is found mostly in Central Europe. Here, in the U.S. the peanut allergy is more prevalent.
Cabbage is popular in Central and Eastern Europe. It is an excellent source of vitamin C, has anti-inflammatory properties and it is low in calories. It has a chemical which boosts DNA repair in cells and also appears to block the growth of cancer cells, among other health benefits.
The recipe is very adjustable. You can make it for a crowd or just for a few. If you like more cabbage than celery, then you know what to do, or if celery is your favorite then add more.
Celery and Cabbage Casserole
4 cups of cabbage (thin strips)
2 cups of chopped celery
1 1/2 tablespoons butter or margarine (a bit more if you like)
salt and pepper to taste
At this point, pre heat oven to 350 degrees. On a large frying pan, medium high heat, melt butter and saute celery and cabbage for a few minutes. Season it with salt and pepper, if you would like to. Do not over cook.
Place in a baking dish.
Sauce:
2 tablespoons butter or margarine
1 tablespoon flour (I use gluten free flour)
1 1/2 cups of milk (either fat free, low fat and whole; your preference)
1 small jar of chopped roasted peppers (pimentos), with juice
salt and pepper to taste, if you want to
Tabasco, a few drops
Crackers, crushed for topping (saltines, or gluten free, bread crumbs)
Paprika
In the frying pan, melt butter in a medium low heat, then add flour and whisk it into the butter. Slowly add the milk to start making the sauce. If you need more milk because it is getting too thick then, by all means, add it. It is going to be delicious, don’t worry. Then once you have the sauce going add the jar of roasted peppers (pimentos) and keep whisking it. Add the Tabasco. More kick? Then, more Tabasco. Season the sauce with salt and pepper, if desired. Pour over the celery and cabbage and mix it in. The cracker topping should be very light. Then, sprinkle the paprika to give it more color.
Place it in the oven for about 25 minutes. If you are doubling this recipe then you will have to leave it in the oven longer. Just until the topping gets nice and brown but not burned.
If you decide you like this recipe then you can add a little sprinkle of parmessan cheese; not much. The original recipe does not have cheese.
Last week I was in the mood for roasted turkey. Yes, my oven was fixed and this recipe was my side dish.
Note: Information for this post was taken from www.juicing-for-health.com .
Have a great day!!…..talk to you later…
 
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