January 29th, 2012
A Greek Moussaka is similar to an Italian lasagna. There are different variations of moussaka. Mine is from a recipe I got in 2004. No potatoes are used in this recipe. You can use beef or lamb. I wanted lamb but, of course, could not find it at my Giant; ground beef was then used.
I also decided not to peel the eggplants. I picked eggplants that were medium size. The flour I used was rice flour because I needed to make this recipe gluten free.
My Greek Moussaka is comfort food and great for Sunday meals.
Greek Moussaka
3 eggplants
3 cups milk
6 tablespoons butter
6 tablespoons flour (rice flour if making it gluten free)
3 eggs
a few dashes of Tabasco
1 teaspoon nutmeg
2 tablespoons of Olive oil
3 cloves garlic, chopped
1 large onion, diced
2 lbs. of either ground beef or ground lamb
8 ounces Tomato juice
1/2 teaspoon cinnamon
1 tablespoon oregano
3 tablespoons fresh mint, chopped (More if you love mint.)
2 cups shredded mozzarella (I shredded my own to make sure it was gluten free.)
1/2 cup Parmesan cheese, shredded (Again, I shredded my own.)
1 cup bread crumbs (I bought gluten free ones.)
Preheat oven to 350 degrees.
Slice eggplants 2/3 inch thick and season with salt and pepper. Set aside.
White Sauce:
Heat milk in a separate saucepan. Melt butter and mix in flour, whisk and cook for 2-3 minutes to release flour taste. Add to heated milk, stir. Set aside.
Beat eggs until frothy and add to the warm milk, stir. Heat again, but do not boil. Whisk in nutmeg and Tabasco. Remove from heat.
Red Sauce:
In a frying pan add Olive oil, garlic and onion. Saute until tender, then, add beef or lamb and cook breaking into small pieces until meat is done. Add tomato juice, cinnamon, oregano and mint. Set aside.
Dredge eggplants in flour and sear on each side in olive oil.
In a casserole dish layer eggplant slices, then meat mixture, white sauce, cheese, and bread crumbs. Repeat until dish is filled. The last layer being the eggplant topped with white sauce, cheese and bread crumbs.
Bake for 20 minutes. I decided to use my convection oven and it took about the same time. You want it to have a nice crusty top.
Slice, enjoy, add a salad or vegetable, and remember to make it your own.
Have a good one!!
August 22nd, 2011
I had to laugh. I got an e-mail from the Delray Beach Green Market. This market is the one I visit when in Delray Beach, Florida. Just like the markets in Delaware, it is that time of the morning when you can stroll and get fresh baked goods, produce, and flowers, while sipping your coffee. Great way to start the day, by the way.
I laughed because it said that in August, in South Florida, the mangoes are falling off the trees. Ha ha. Here, in Delaware, I found that Giant was having a sale; 4 for $5.00. I bought them. Why not? I love mangoes, probably as much as I love ice cream.
Growing up in Puerto Rico I remember sitting with a bag of mangoes and just diving into them; peeling them with my teeth; eating that sweet flesh. I am not kidding, no knife was needed. Some of the mangoes had fibers and some of them were just perfectly round.
If you do want to know how to eat a mango without getting messy, then go to You Tube and on the search put How to Eat a Mango. There is an informative video for you to check out. Still, in my book, you need to get messy!!
In a perfect world I would love to pick them directly from the tree. But, since beggars can’t be choosey, then a grocery store is probably the best bet on my neck of the woods.
Mangoes are native of India and are the most cultivated fruit of the tropical world. Full of vitamins, as well.
The Fresh Mango Salsa is one of those that you can add a little bit of this or a little bit of that. You want a little more of a kick? Then, add more jalapeno. Don’t like the cilantro? Well, then you know what to do, but it does add so much.
The Mango Salsa is very versatile; on fish, pork, hamburgers, salads, omelettes, corn chips, or you can do like I did and top corn fritters with it.
Mango Salsa
1 mango, peeled, chopped
1/4 cup finely chopped red bell pepper
2 green onions, chopped
2 tablespoons chopped cilantro
1 fresh jalapeno, chopped (I used canned jalapeno wheels; chopped)
2 tablespoons lime juice
1 tablespoon lemon juice
Mix all ingredients in a medium bowl. Cover and allow the salsa to rest at least 30 minutes before serving. It is really good. I love the combinations of the jalapeno, mango and cilantro along with the citrus flavors of the lime and lemon juices.
Corn Fritters
When I first came to Baltimore in 1976 someone introduced me to a place in Maryland that used to serve Whiskey Sours with a basket of corn fritters. I always remember that and as I made them, my thoughts went back to those times long ago.
There are so many recipes for corn fritters. I have to use gluten free flour so I decided to use Pamela’s Baking & Pancake Mix. This mix is for waffles, cookies, crepes, muffins, and more. When I saw that it said “and more”, I made the corn fritters using:
1 cup of Pamela’s Mix
1 large egg
1/4 cup milk
1 tablespoon sugar
1 can corn, drained
You want the mixture to be nice and thick in order to drop them by the spoonfuls in hot oil.
Fry them until they achieve a nice golden brown color. Careful not to burn. Place on paper towels to drain. Then, just serve them like I did; with the Mango Salsa. Could be an appetizer, a tapa, or a side dish.
Corn fritters go well with ham or poultry. But, they are delicious with maple syrup, butter or jelly.
Traditional Corn Fritter Recipe
1 1/2 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
1 (20 ounce) can cream-style corn
1/2 cup canned corn, drained
1 egg, slightly beaten
Sift dry ingredients.
Combine corn and egg. Stir corn and egg mixture into sifted dry ingredients until just blended.
Drop batter by tablespoons into hot oil. Fry for a few minutes, turning once during frying. Drain on paper towels.
Note: Since we have an abundance of corn in the summer, using fresh corn is the way to go. In a hurry? Use canned corn.
Enjoy and make it your own!!…Talk to you later…
August 7th, 2011
I wish I could take credit for this recipe. I don’t. It was in a Southern Living Magazine some years ago. Roberta, one of my usual suspects, gave it to me. I have passed it around. I put it here, on my blog, without pictures, last year. The other night I had that craving for it. Then, I took a couple of pictures. I am not kidding. It is pretty good.
It is not the concept of a meatloaf (icky, mushy and nasty). Tha’s what some might say. It is the way it has been prepared. There are more people that don’t know how to cook a good meatloaf, than the ones that do. Does it make sense? Or, you might not even care. Once you try this one, you might think twice about it.
Meatloaf has its origins in Europe. It is a traditional German, Belgian and Dutch dish. It is said that it is a cousin of the Italian Meatball. But, here, they say that meatloaf has its origins in scrapple? What? No wonder I like it. Scrapple is one of my favorites. My friend, Missy, loves it too.
So, here is the recipe again, with photos.
Sweet and Saucy – A Meatloaf
For the meatloaf you will need:
1 lb. lean ground beef
1 lb pork sausage (I used Jimmy Deans low fat)
1 cup fine breadcrumbs (I made my own; gluten free)
1 large egg, beaten
1 medium, onion diced
1/2 cup milk
2 garlic cloves, crushed
1 tblsp. chopped fresh parsley
1 tblsp. curry (mild or hot)
1 tsp. salt (optional)
1/2 tsp. pepper
Pre-heat oven to 375 degres.
Combine the ingredients that are in the meatloaf. Shape into a loaf and place in a very lightly greased pan.
You can place the meatloaf in the oven. Bake for 30 minutes while you make the sauce.
Sauce:
2 tblsps. butter
1 small onion, chopped
1/2 cup Ketchup
1/4 cup packed brown sugar (I used Splenda Brown Sugar Blend)
1/4 cup water
1/4 cup beef broth (I used the low salt)
1/4 cup Worcestershire Sauce
1 tblsp. instant coffee (decaf or regular)
2 tblsps. rice vinegar
2 tsps. lemon juice
 It is a sauce full of flavor. Melt butter in a deep skillet or other pan and heat. Add onion and saute for 5 minutes. Stir in 1/2 cup Ketchup and the remaining ingredients. Bring to a boil, reduce heat immediately, and simmer for 10 minutes.
After the meatloaf has been baking for 30 minutes, then pour 1/2 of the sauce over it and bake for another 45 minutes. Soon it will be ready with a wonderful color.
I served it just with a salad. But if you are in the mood for comfort food, then add mashers or rice.
Leftovers? I love a good meatloaf sandwich!!
Make it your own and enjoy!!….Talk to you later….
July 4th, 2011
 I found him in the neighborhood. “Let’s go blueberry picking”…I can still hear myself telling that to a good friend, Deveraux. At other times, it was to Shelley or Nancy. All summer long we would go, at least once a week, to Ryan’s Blueberry Farm located at, where else but at Blueberry Lane in Gumboro, Delaware. This was west of Bethany Beach, crossing over Rt. 113.
Later on, as we all had kids, at times, we would put them on our backs and still go blueberry picking. Then, the older ones had their own empty margarine buckets with holes on the sides and string over their necks for “easy” and “faster” picking. I don’t know who picked or ate more from the blueberry bushes. My older son thought his were bigger than anyone else’s, except we might have been picking from the same bush. It was so much fun. We used to get so dirty.
But, that seems like ages ago. Wow, it was. On May 8, 1999 the United States Department of Agriculture proclaimed July as the National Blueberry Month.
As July gets underway with a celebration, I thought a blueberry crisp was a good addition to my crab, corn and tomato eating extravaganza. It is an easy recipe with that buttery crunchy top; warm it up, top it with vanilla ice cream and, oh boy, it is so delicious!!
At the present time, North America produces 90% of the world production of blueberries. The harvest runs from mid-April to early October; the peak harvest being in July.
Hope you like this recipe because it is so easy; can be doubled and can also be adapted so that people with gluten allergies can enjoy it, as well.
Blueberry Crisp
2 1/2 cups of fresh blueberries, washed and drained well
1/4 cup granulated white sugar (I used Splenda blend)
1 tablespoon corn startch
2 teaspoons lemon juice
a sprinkle of black pepper
1/4 cup packed brown sugar (I used Splenda Blend)
1/2 teaspoon (or more) cinnamon
1/3 cup of flour (I used Pamela’s Pancake & Baking Mix Gluten Free)
3/4 cup quick cooking rolled oats (I used Lara’s Rolled Oats)
Pinch of salt
1/2 stick softened butter (about 4 tablespoons)
Pre-heat oven to 375 degrees.
In a bowl combine the blueberries, granulated sugar, corn starch, lemon juice, and pepper. Mix and combine evenly.
Pour into a buttered baking dish.
In the same bowl combine flour, brown sugar, cinnamon, oats, salt, and butter. Stir with a fork until the mixture is crumbly and evenly blended.
Spread the mixture over the berries and bake in a 375 degree oven for 40 minutes.
Let cool to warm before serving.
Enjoy…..and make it your own….talk to you later…
May 1st, 2011
Chilly and rainy, don’t you think? I had seen this recipe in a Cooking Light Magazine but I changed it all around. Different chiles and chicken broth used instead of water. It is also “wet” instead of the traditional dryer version.
A Paella is a Spanish dish from the city of Valencia. It is served as a main course. There are 3 types: The Valencia Paella, the seafood paella and the mixed paella. But, there are many other variations, as well. The key ingredient? Olive oil and saffron.
I hope you like this one; perfect for tonight’s weather.
“Wet” Paella with Green Chiles, Corn and Clams
3 tablespoons olive oil
2 cups yellow onion, chopped
3 garlic cloves, minced
1 can of whole green chiles, chopped (usually 2 or 3 per can)
1/2 tsp. salt (optional)
1/2 teaspoon, black pepper, divided
3/4 cup short-grain brown rice.
1/2 teaspoon, saffron threads, crushed
2 1/2 cups low sodium broth (If you want the regular, well you know what to do.)
1/8 teaspoon ground red pepper
1 1/2 cups corn (fresh, frozen or canned)
1 cup cherry tomatoes, halved
2 lbs. littleneck clams
A sprinkle of parsley for garnish.
Lemons wedges on the side
Pre-heat oven to 350 degrees.
Heat oil in an ovenproof skillet over medium-high heat. Add onion, garlic, green chiles, 1/2 teaspoon salt (optional), and 1/4 teaspoon black pepper. Saute for around 3 minutes.
Add rice and saffron. Cook for about 2 minutes, stirring constantly. Then, add two cups of the chicken broth, 1/4 teaspoon black pepper, and red pepper. Bring to a boil. Cover.
Bake at 450 degrees for 50 minutes or until rice is done.
Stir in the corn and tomatoes and 1/2 cup of chicken broth. Then, nestle the clams into the rice mixture.
Keep baking at that same 450 degrees for another 12 minutes or until the shells open. Then, take the ovenproof skillet out of the oven and discard any unopened clams.
Place skillet on top of the stove. Cook without stirring on medium-high heat for about 10 minutes or so, covered.
You can top it with parsley and serve it with a wedge of lemon.
It will serve 4.
Please note that this dish is gluten free.
As usual, the best way is to make it your own, just like I did. This dish hit the spot tonight.
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….
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