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Posts Tagged ‘Meatless Monday’

October 1st, 2018

Meatless Monday, White Onion Soup Chablis, Recipe, Easy, Comfort Food, Soup, Delaware Beaches, The Beach Eats, Southern Delaware, Recipes Begged, Borrowed and Stolen

 

Meatless Monday is a trend.  In reality you can do this any day of the week.  One day or more than one.  But it is catchy to say “Meatless Monday”.  Leaving the meat behind and for one day enjoy the many dishes that usually revolve around meats.

I have roots in Baltimore.  My husband was from Baltimore.  My sister in law lives there.  I worked in Baltimore for years before moving to the Delaware Beaches.  Way before I started this blog too.  Baltimore is a city of many firsts.  Museums, churches, hospitals, neighborhoods.  Many times it gets bad reviews but I really enjoyed my time there.

Private Collections:  A Culinary Treasure is a cookbook that contains timeless recipes put out by the Women’s Committee of the Walters Art Gallery, a one of a kind museum located in Baltimore.  Beautiful art treasures are displayed in its pages, along with amazing recipes from soups to nuts.

I have posted this recipe before, but just in case you missed it, here it is again.  It is a different type of onion soup but the combination of ingredients makes it a winner.

ONION SOUP CHABLIS

1 lb. white onions, sliced very thin

1/4 lb. butter

2 cups chicken broth (your choice of unsalted or salted, or even a mixture of both)

1 cup Chablis

1 tsp. salt

pepper

2 cups medium cream (half and half will do too)

Swiss cheese, freshly grated

In a large soup pot saute the onions in butter until soft and transparent but not brown.  Add chicken broth and simmer until the mixture is reduced somewhat.  To tell you the truth, I skipped that step.

Add the Chablis, salt, and pepper.  Bring to a boil.

Reduce heat and simmer for about 2 minutes.

Stir in cream, heat, not boil, and serve.

Garnish with plenty of cheese.  The marriage of flavors is awesome!! You’ll see. Enjoy!

Serves 6.

Remember that with any recipe you can always make it your own.

 

 

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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!

 

 

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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 21st, 2016

Meatless Monday, Global Movement, Eggplant Parm, Recipe, Easy, Make it Gluten Free!!, Delaware Beaches, Coastal Delaware

It has been a while since I have posted a recipe for Meatless Monday.  This is a “global movement, created in 2003 by Sid Lerner in association with Johns Hopkins Bloomberg School of Public Health”.  It is a way to eat just one day a week free of meat….go vegetarian for just that one day will help in our overall health.  For more information, and recipes, as well, please visit http://www.meatlessmonday.com.

I had a couple of good size eggplants and decided that today, being Monday, I would use them to make Eggplant Parm.  I have made this dish so many times, and every time I either add something or delete something.  I always make recipes my own.  So should you, it is fun to experiment.

2  medium to large eggplants

3 eggs

Oil for frying

Italian Breadcrumbs (If manking it gluten free, please make sure you buy some of the many available breadcrumbs that are gluten free.)

Spaghetti Sauce (I tried Mia’s Kitchen Bistro Marinara from Safeway and it is all natural and gluten free, made in Sonoma, California.)

Mozzarella Cheese (I used the already shredded cheese, but you can shred your own if you are eating gluten free. Make sure to read the labels.

1/2 cup Parmesan Cheese.  I grated it myself, which is great if you are eating gluten free.  The packaged cheeses already grated might have an additive that contains gluten.

Basil

Pre heat oven to 350 degrees

Slightly grease a 9 x 13 baking dish.

Put about a cup of the spaghetti sauce and spread.

Cut the eggplant in round slices.  I do not peel the eggplant.  I think the skin looks great and it is where your vitamins are, as well.

In a shallow bowl cracked the eggs and mix.  In a plate put the Italian breadcrumbs.

In a large frying pan put enough vegetable oil in order to fry the eggplant.  It does not have to be too deep.

Dip the eggplants in the eggs and then dip in the Italian breadcrumbs.

Fry them until lightly brown.  I usually get them out and let them sit on paper towels, but you can just transfer them directly to the prepared baking dish, as well.

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Arrange them on the baking dish as you wish.  You will be making two layers.

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Spread spaghetti sauce on them and also half of the mozzarella.  Repeat the process and at this point you will also sprinkle the Parmesan cheese on top. Sprinkle some Basil for color too.  Then to the oven.

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Bake for about 45 minutes or so until they look like this…….

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This dish has so much color….it should also be the center of attention on your plate.  A green salad or green veggie is all you need.

For dessert, well, it is that time of the year when you just have to think that summer is around the corner but if you feel like living dangerously, well, go ahead and maybe go visit Edie Bees on Second Street in Lewes, Delaware, and grab something sweet and sinfully delish.

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April 6th, 2015

Meatless Monday!! Black Bean Burgers, Easy, Tasty, Rehoboth Beach Eats, Delaware Beaches, Southern Delaware, Recipes Begged, Borrow & Stolen

I don’t even know when I decided to put recipes for Meatless Monday.  Some Mondays I do not follow this global movement.  But others, like tonight, made me want to construct a Bean Burger….The recipe is stolen, adding my own twist.

Meatless Monday started in 2003, launched in association with the Johns Hopkins Bloomberg School of Public Health.  It has been catching on.  The movement is active in about 36 countries.  Every nation brings its uniqueness…culture, customs, and cuisine to the table in meat free dishes.  To learn more, please visit http://www.meatlessmonday.com.

Monday is the chosen day because we see it as the beginning of the week.  I get it, I get it….I always start my diets on Monday.  It is a fresh start.  Yeah, and at times is downhill from Monday on.

This recipe is so easy.  A little bit of this and a little bit of that.  I am sure you can make it your own, as well.

A BLACK BEAN BURGER FOR MEATLESS MONDAY

2 cans black beans, divided, rinsed and drained (I bought low sodium beans)

1 small chopped yellow onion

1/4 cup chopped parsley

1 minced garlic clove

2 teaspoons cumin

1/2 teaspoon Kosher Salt (optional)

1 teaspoon black pepper

2 tablespoons oil for frying pan (your preferred oil)

3/4 bag of frozen peas and carrots

1 cup panko (I bought Chipotle Panko)

2 eggs

Puree 1 can beans, onion, parsley, garlic, cumin, salt, and pepper in a food processor until smooth.  Mine looks a little chunky because I do not own a food processor.  The blender was a pain, but I did it, somewhat.

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To the burger mixture, add the other can of beans, the peas and carrots, the panko and the eggs.  Mix to combine.

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Heat a skillet to medium heat.

In the meantime form the burger patties.

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Place them in two batches in the skillet and cook until browned.  About 4 minutes on each side.

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Serve on rolls….I chose this Pretzel Roll.  Add lettuce, tomato, ketchup, mustard and avocado.

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Or serve on a salad if you are not eating carbs.

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Enjoy!!

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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.

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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.

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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!!

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

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November 3rd, 2014

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

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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September 29th, 2014

Meatless Monday!! Baked Eggplant Casserole, Recipe, Easy, From The Galleys of Nantucket, Cookbook, Rehoboth Beach Cooks!!, Delaware Beaches

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Tried and  true recipes are always found on church cookbooks, school cookbooks, and other organizations.  Anyone that likes to cook is a collector of these cookbooks.  Having worked on a cookbook myself, it does take time to compile recipes.  And, if you forget someone’s favorite recipe, forget it….chaos, and apologies will have to follow.

The Baked Eggplant Casserole recipe that will follow is from the recipe book of The Galleys of Nantucket.  This cookbook was published in 1998 and it is now in its 17th edition.  I bought Volume II.  The Ladies’ Union Circle of The First Congregational Church in Nantucket, MA, are responsible for getting all these wonderful recipes.  Many are given by the residents of Nantucket.  The ones that don’t have any names are recipes used by the islanders; they just don’t know where the recipes came from.

I was reading the book and it does have great recipes.  One, that was so simple, caught my attention and I think is perfect for Meatless Monday; a day of the week when maybe you might just want to leave meat aside.  Really, it can be done any day, you know what I mean.

The recipe could be made gluten free by using gluten free barbecue sauce, and bread crumbs.  These ingredients are easily found in any grocery store.

BAKED EGGPANT CASSEROLE

1 (1 1/2 lb.) eggplant

1/2 cup bottled barbecue sauce (your choice)

1 tablespoon instant minced onions

2 large tomatoes ( I used smaller tomatoes, therefore, I needed more than 2.)

1 clove garlic, minced

1 tablespoon chopped parsley

2 tablespoons melted butter or margarine

1/2 cup fine dry bread crumbs

1/4 cup grated Parmesan cheese

Pre-heat oven to 325 degrees.

Peel eggplant and dice into 1 1/2 inch cubes.

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Cook 10 minutes in boiling, and salted water.  Drain.

Mix barbecue sauce and onion together. Let it stand 5 minutes.  While waiting, slice the tomatoes.

Fold sauce mixture, eggplant, garlic and parsley.  Looks messy, doesn’t it.  It is pretty good.  You’ll see.

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Spoon 1/3 of the mixture into a 1 1/2 quart casserole dish.  Top with a layer of half of the tomato slices.  Repeat, ending with a layer of eggplant.

Mix butter, bread crumbs and cheese.

Sprinkle over eggplant.

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Bake for about 45 minutes and until it browns a bit on top.

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Serve and enjoy!!

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Note:  You can easily double this recipe.  It can be used as a main dish with other veggies on the side.  The recipe really surprised me.  It tasted so good.  If you like eggplant, this one is a winner.  You might want to double it if you have hearty eaters in your household.

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