February 19th, 2024

Whole Roasted Cauliflower, Recipe, Meatless Monday, Delaware Beaches

Recipes, Begged, Borrowed & Stolen. That’s taken from my late mother in law, Luise. She was a great cook and I learned so much from her.

The following recipe called Whole Roasted Cauliflower I found on Instagram. Her name is Erin O’Brien. Giving credit where credit is due.

Ingredients

1 whole cauliflower

1/2 cup olive oil

2 tablespoons melted butter

3 garlic cloves smashed

zest of 1 lemon

salt and pepper to taste

1 cup finely grated Parmesan cheese

juice of 1 lemon

crushed red pepper

Fresh parsley

Pre-heat oven to 400 degrees

Look how pretty this cauliflower is. Let’s get it ready.

• 

Remove root, wash and dry.

• 

Combine oil, melted butter, garlic, and lemon zest. Add desired salt and pepper. Whisk.

In a deep pan or Dutch oven place the cauliflower upside down. Pour half of mixture, getting it all over. I used a brush.

Then turn it over and pour the rest of the mixture on top and spread with brush or hands.

• 

Place in oven for 40 minutes. Test with a knife for doneness. Make sure the knife goes in easily.

Remove from the oven but leave oven on. With a spoon or brush baste the top of the cauliflower with the liquid in the pan.

• 

Then broil on low for 15 minutes to get it crispy. If using high then you need to watch closely.

Put Parmesan cheese, coating it evenly. Put back in the oven for 5 minutes.

Pour the lemon juice over the cauliflower. Sprinkle with red crushed pepper and parsley.

• 

Make sure you add those juices. They add so much to this dish.

• 

It turned out so good. Will make it again and again.

AboutMyBeaches is on Facebook and Instagram.?

August 24th, 2020

Meatless Monday, Fresh Tomato Tart, Recipe, Easy, Healthy Eating, Delaware Beaches, Southern Delaware

I started putting recipes under the heading of Meatless Monday some time ago. No, I did not start this movement. But in 2003 Sid Lerner, the Founder of The Monday Campaigns, in association with the Johns Hopkins Center for a Livable Future did.

It is a way to give us one day of healthy eating where you can leave all meats behind. It is for Monday since we all see it as the beginning of a new week. Basically, you can do it any time.

Sharing the Fresh Tomato Tart recipe because at this time of the year the tomatoes are amazing. Delaware is known for its tomatoes.

The recipe was given by the late Debbie Meinhardt from Ocean City, Maryland. At the time, I was the Chairperson for a cookbook from the Worcester Country School, now known as the Worcester Preparatory School, located in Berlin, Maryland.

The Title was A Collection of Recipes II. It was back in 1997. I use the book all the time. The recipes are good and best of all is that the contributors were all friends.

Fresh Tomato Tart

1 refrigerated pie crust (1/2 of a 15 ounce package)

2 cups (8 ounces) shredded mozzarella cheese

1 cup of chopped fresh basil

3 medium sized ripe tomatoes, peeled and cut into 1/2″ slices

1 1/2 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

Pie: Crust:

Fit pie crust into a 10 inch tart pan or pie pan according to package directions. Trim excess pastry along edges.

Generously prick bottom and sides of pastry with a fork.

Bake at 400 degrees for 5 minutes. Cool.

Filling:

Sprinkle cheese evenly into pastry shell and top with basil. Leave a few leaves for garnish.

Arrange tomato slices on top. I used 2 big tomatoes. Brush or sprinkle liberally with olive oil and also sprinkle with salt and pepper.

Place tart on a baking sheet. Place baking sheet on lower rack of oven.

Bake for about 40 minutes.

Remove from oven. Top with leftover basil as a garnish. Let it stand for 5 minutes before serving.

Just assembled and ready for the oven.

Out of the oven, ready to eat after garnishing it.

Enjoy!!

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!!

September 24th, 2018

Meatless Monday, Delaware Beaches, Recipe, Spinach Pie, Easy, 5 Ingredients, Southern Delaware Eats, Rehoboth Beach, Lewes, Bethany, Fenwick Island, Healthy Eating, Recipes Begged, Borrowed & Stolen

 

I got into not eating meat on Monday.  Following the Meatless Monday campaign if you want to know.  This is an international campaign nonetheless.  It is just a way of not eating meat one day of the week to improve your health.  This organization was founded in 2003.  There is also a Facebook Page called Meatless Monday. To know more about it, please visit http://www.meatlessmonday.com.

A few years ago I was visiting my cousins on the island of Culebra.  Gorgeous beaches, beautiful scenery.  On the photo a look at Luis Pena from their balconies.  One of the recipes they prepared was a Spinach Pie.  Not only was it good, but it was so easy with 5 ingredients.  The chopped frozen spinach I was buying for this recipe had a lot of water but I found a few months ago a spinach that is steamable and to tell you the truth it is so much better.  You can get it in all supermarkets.

 

I have shared this recipe on my website before so I decided to do it again as I remembered that this summer, here in Rehoboth Beach, Sharon, Amantha, Debbie and I would have impromptu dinners on the beach. This is one of the recipes I took.  You can eat it hot, warm, room temperature or even cold.

Recipe – Spinach Pie

1 package or bag of spinach – 10 ounces

1 block cream cheese.  You can use the less fat one or regular one.

1 onion (Cut in chunks.)

4 eggs

1 cup Parmesan cheese

Pre heat oven to 350 degrees.  Grease lightly a pie dish.  I use a glass one.  Let spinach defrost and squeeze it to get all the water out.  Take the cream cheese out of the refrigerator and let it soften a bit.

In a blender put eggs, spinach, onion, and cream cheese.  Add salt and pepper to taste.  I usually add just pepper since the cheese has plenty of salt.  Blend.  Pour into a pie dish.

Place in the oven for about 10 to 12 minutes. Sprinkle Parmesan cheese on top to cover.  The cheese will make a crust and will add taste to the pie. Don’t be shy and sprinkle on.

It will take another half hour or so to be ready.  Test it with a knife and if comes out clean then it is ready.  It should have a nice rich crust.

You can really use this spinach pie for breakfast, lunch or dinner. And even for an appetizer.  I would cut in squares instead of wedges if that is the case.

When I joined my friends this summer for our Rehoboth Beach dinners, I think they loved it.  Don’t you think?  They are smiling!

Remember that these recipes are begged, borrowed, and stolen…..please make them your own.

Until next time!

 

 

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.

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.

It will take probably another 20 minutes to be ready.  Test it.  It should have a nice rich, and brown crust.

Take it out of the oven, slice, and enjoy!!

Have a great day!!

Note:  If you want it to be gluten free, please grate the Parmesan cheese yourself.

November 3rd, 2014

Meatless Monday!! Rehoboth Beach Eats! Veggie Loaf, Gluten Free, Delaware Beaches, Southern Delaware

I have tons of cookbooks.  Not enough years to read them.  Some I like better than others.  This Meatless Monday recipe is not my own, but I treat it like it is.  It was Giada’s mother’s recipe.  It is good;  perfect for company.  A little tricky getting out of the loaf pan, though.

Veggie Loaf gives you an opportunity to leave meats on the side.  Just by itself, it is plenty.  Serve it with a fruit salad would be my choice.

VEGGIE LOAF

LOAF:

Cooking Spray

2 tablespoons olive oil

1 small white onion, chopped (finely, please)

1 shredded carrot

1 celery stalk, sliced (thinly, please)

4 cups fresh baby spinach

1 15 ounce canned cooked lentils, drained

2 cups cooked brown rice

1 cup low fat shredded mozzarella cheese

1/2 cup canned corn

1/3 cup chopped basil leaves (If not available use basil paste by the vegetables in the grocery store.  Use about 2 tablespoons.)

2 large eggs, beaten lightly

1 large egg white, lightly beaten

1 tsp. kosher salt (optional)

1/2 tsp. freshly black pepper

2 medium tomatoes, sliced (You can use smaller tomatoes, as well.)

SAUCE:

1 box (pint) cherry tomatoes, halved

3 scallions, chopped

3 garlic cloves, chopped (optional)

8 fresh basil leaves (Use basil paste, if fresh basil leaves are unavailable.)

3 tablespoons olive oil

1 tsp. Kosher salt (optional)

1/2 tsp. black pepper

Make the sauce first and just put it aside.  In a blender or food processor chopped the ingredients.  Do not puree, you want them a little coarse.  I used a blender.

Proceed with the loaf:

Pre heat oven to 350 degrees.  Spray a loaf pan with cooking spray.  Set aside.

In a skillet, over medium heat, add 1 tablespoon olive oil, carrot, onion, celery….cook for about 5 minutes or so stirring frequently.  Put in a large bowl to cool.

In the same skillet, cook spinach until it wilts, which does not take long.  Drain and let cool slightly.  Squeeze the excess liquid.  On a cutting board coarsely chop it.  Add to the onion mixture.

Add the lentils, brown rice, 3/4 cup of the mozzarella, the corn, basil, eggs, egg white, salt, pepper and 3/4 cup of the sauce to the already cooled veggie mixture.

Fill the loaf pan with this mixture.  Arrange the tomatoes in a couple of rows, depending on their size, covering the mixture.

Sprinkle the remining 1/4 cup of mozzarella cheese and drizzle with the remaining 1 tablespoon olive oil.

Bake until loaf is heated through and the topping has melted and starts to brown.  It might take 35 minutes or a bit more.  Let it cool for about 15 minutes.

Slicing this loaf is tricky.  Do so while the loaf is still in the pan.  Do not attempt to take it out.  Otherwise, you will have to do some rearranging.

I think 1 inch slices will be a good portion.  Arrange on plates and top with sauce.  Enjoy your Meatless…..whatever day you want it to be.

Note:  This recipe was gluten free.  Please check the labels for canned goods, grate your own mozzarella cheese or read the label on the bag.  If using basil paste instead of fresh basil, Gourmet Garden, Basil Paste is gluten free and usually available by the produce in the local grocery stores.

January 20th, 2014

Rehoboth Beach Eats! Meatless Monday It Was!! Walnut Loaf, Easy, Soooo Good, Vegetarian…Gluten Free, Gravy? You Bet!

You can tell there is snow in the forecast….the grocery stores were having a white sale:  bread, eggs, milk

Following some of the restaurants that are offering meatless Monday dishes, I decided to try a recipe given to me by my friend, Kathy.  I have had the recipe for some time.  But tonight was the night.

Like any of the recipes that I prepare, I usually add a little bit of this and a little bit of that.  To this particular recipe, I changed a few things, and it was still very good.

The original recipe was vegetarian and gluten free.  Usually, I would prepare it that way, using short or long grain brown rice, but I do have 50 pounds of pearl barley so I used the barley instead of the rice, and therefore, the recipe as I prepared it was not gluten free.  All you have to do is to use the rice instead.  Here it goes….I hope you love it just as much as I did.

PEARL BARLEY (OR, SHORT/LONG GRAIN BROWN RICE) AND WALNUT LOAF

1 1/4 short or long grain brown rice (I used pearl barley.)

1/4 cups walnuts, roasted and chopped (I bought the ones already chopped and roasted them.)

2 tablespoons sunflower seeds, lightly roasted

1/4 cup minced onion

1/4 cup minced celery

6 eggs, beaten

1 tablespoon Dijon style mustard (Plenty of gluten free ones on the market, like Emeril’s.)

1 teaspoon salt is optional (I did not use it since there is cheese in the recipe.)

1/2 teaspoon of ground pepper

1/2 teaspoon rubbed sage

1 cup grated cheddar cheese ( I bought an extra sharp cheddar block and did the grating at home.)

Pre-heat oven to 350 degrees.  Roast the walnuts for about 5 minutes then add the sunflower seeds for another few minutes.  Watch them so they don’t burn.

In a large bowl, combine all of the ingredients and mix well.

Pour into a lightly greased loaf pan.

Bake at 350 degrees until lightly browned and pulling away from the sides a bit.  I will take about 60 to 90 minutes.

In the meantime, prepare the Gravy.  Once again, the original recipe called for 3/4 cup of Cashew Butter.  Never have seen it, and never found it.  So, I decided to replace it with Almond Butter.  I also replaced the 2 1/2 cups of water for unsalted chicken broth. If using chicken broth make sure it is gluten free.  This gravy is gluten free.  It is so good, you might want to use this gravy for everything.  It makes about 4 cups.

3 tablespoons olive oil

3 large onions, diced

3/4 Cashew Butter if you find it.  If not use the Almond Butter…..very good.

1/2 cup wheat-free and reduced sodium soy sauce

2 1/2 cups unsalted chicken broth

1/4 teaspoon ground pepper

1/4 teaspoon sage

Heat the oil in a large skillet over medium heat.  Add the onions and cook until caramel in color; about 20 minutes, stirring occasionally.  As the onions become browner, stir more frequently.  Add the cashew or almond butter, gluten free soy sauce, broth, and spices.  Cook until heated through.

Place in a blender or food processor and blend until smooth.  I did this in batches, placing the already blended sauce in a saucepan and repeating the process.  Be careful while blending since hot liquids tend to foam up.  Warm up the gravy while you wait for the loaf to cook.

Once the loaf is ready, cut it and serve it with gravy drizzled on top.  You may add your favorite veggie or salad to this dish.  Enjoy!!

Have a good one!!