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Posts Tagged ‘Recipes’

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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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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July 19th, 2015

Destination? Historic Lewes Farmers Market, Lewes, Delaware, Every Saturday, 8 a.m.-Noon, Grow Local, Buy Local, Eat Local, Delaware Beaches, Southern Delaware

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Definitely, farmers markets are not just for chefs anymore.  In come the foodies who have a very discriminating palate.  Nothing but the best for them.  Getting up close and personal, the farmers love to show off their produce, so please ask questions!!

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My friend, Cindi, drove all the way from Ocean City, Maryland, and Brenda Jones is a local.  You will find Brenda at the Historic Lewes Farmers Market most every Saturday in the a.m.  The market opens at 8 a.m. until Noon.

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Historic Lewes Farmers Market is celebrating 10 years in the community.  During the summer season, you can find the market at the Lewes Historical Society Complex, located between Second & Third Streets at Shipcarpenter St.  Please note that on August 1st the market will take place at Shields Elementary School Parking Lot at 910 Shields St.  Fall hours will be 10/3 – 11/21 from 9 a.m. until Noon at Shields Elementary Parking Lot.  No pets are allowed, so leave Fido at home for a few hours.  Please visit the website at http://www.historiclewesmarket.org.

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The white tents are scattered throughtout the Historical Complex, a beautiful place to be on Saturday morning.  To find out the vendors that come to this market, please visit http://www.historiclewesfarmersmarket.org/market-vendors.

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Celebrate Summer’s Bounty by Growing Local, Buying Local and Eating Local!!

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Please open the Historic Lewes Farmers Market website to get some of their delicious recipes…http://www.historiclewesfarmersmarket.org/recipes.

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Markets are rising in popularity because consumers can get fresh produce directly from the farm.  The pick of the day, shall we say.

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Learning about ground cherries.  Had not seen them before.  They have a papery husk, which encloses the small fruit.  The fruit is small and orange.  Ground cherries are part of the same family as the tomatillos.  They are good in pies and they are also good with salsa and in a salad.

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Never too early to start your day with fresh shucked oysters!!

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Beautiful mushrooms!!

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Peach Season and Bennett’s tent was full of beautiful peaches.  The long line of customers waited patiently but the line went fast.

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“Let us not forget that the cultivation of the earth is the most important labor of man.  When tillage begins, other arts will follow.  The farmers, therefore, are the founders of civilization.”  daniel webster

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May 15th, 2015

Recipes Begged, Borrowed, or, Stolen, Roasted Butternut Squash with Corn, Red Onions & Cranberries, Rehoboth Beach Eats, Meatless Any Day! Delaware Beaches, Southern Delaware

The gates are beginning to open…..Summer 2015 officially opens next week.  Yikes….a new way of trying to figure out when to go here or there.  Welcome to the Delaware Beaches!!

“The only real stumbling block is fear of failure.  In cooking, you’ve got to have a what-the-hell-attitude.”   julia child

Even though my recipes can, at any time, be begged, borrowed, or stolen….this recipe was given to me as a gift by my friend, Jody.  It is totally delish and you can serve it by itself for any meatless day; with a salad for a complete veggie meal.  Or, just let it sit by the side of beef, chicken or fish.

The main ingredient is a butternut squash.  This fruit/vegetable is full of Vitamin C, A, & E.  It is also a good source of manganese, magnesium and potassium.

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Butternut squash can be roasted, toasted, pureed for soups, or mashed and used in casseroles, breads and muffins.

2 new sauces for this recipe, and they are easily found at Peppers on 176 Coastal Hwy. #1 in Lewes, Delaware.  The Garlic Pepper Sauce made out of aged red peppers and garlic and the Peri Peri Pepper Sauce which is a blend of Moroccan flavors.

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ROASTED BUTTERNUT SQUASH WITH CORN, RED ONIONS & CRANBERRIES

1 2 lb. butternut squash, peeled with a veggie peeler

1 large red onion, chopped into bite size pieces, not diced

4 Tbsps. Olive Oil

2 Tsps. Garlic Pepper Sauce (Mountain Man)  Taste it and add more….I did.

2 Tsps. Peri Peri Pepper Sauce (Warrior’s Potion)  Taste it and add more…I did.

1 Tsp. Sea or Pink Himalayan Salt

1.5 Cups Frozen Corn or steamer bag of “honey roasted corn”

1/8 Tsp. Cayenne Pepper

1/2 cup dried cranberries

3/4 cup chopped cilantro

Pre-heat the oven to 400 degrees.

Chop the peeled butternut squash into circular disc pieces then cut in cubes from the discs.  Lightly toss the pieces in olive oil or in coconut oil and a bit of salt.  The smaller the pieces are, the faster they will roast in the oven.

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Put on a baking tray lined with parchment paper.  Bake in batches for about 10 minutes.  You want them tender but not mushy.

Heat the olive oil in a frying pan and saute onion.  Add corn, hot sauces, salt, and cayenne to the onions and stir for a minute or so.  Then add cranberries.

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Add the roasted squash cubes to the mixture and stir for a few minutes to allow the flavors to blend.  Then add the chopped cilantro.

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This recipe has a very good combination of flavors….a little heat, the sweetness of cranberries, and cilantro.  As usual, make it your own.

Enjoy.  Talk to you later.

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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March 15th, 2015

Fried Green Tomatoes, Love Them!, Fried Green Tomato, Fig, Bacon, Corn Stack, Merryman’s Green Tomato Pickle, Recipes, Restaurants Serving Fried Green Tomatoes, Rehoboth Beach, Bethany Beach, Delaware Beaches, Cape Charles, Virginia, Charleston, South Carolina, It’s All About Green Tomatoes

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I am crushed that Fried Green Tomatoes…..not a Southern dish.  That they, apparently, entered the American culinary scene in the Northeast and Midwest, with a link to Jewish immigrants.  I love them and when I see them on menus, I do order them.  Having been in Charleston, I tasted them everywhere I could.  But, let me tell you that, here, at the Delaware Beaches, we have some pretty awesome ones served at our local restaurants.

Looking forward to my fig tree this year.  Not just to eat figs off the tree but to also prepare my Fried Green Tomato, Fig, Bacon, Corn Stack….It is my own recipe; not begged, borrowed, or stolen.  You can get the recipe by clicking on the month of August of 2013 on the archives of AboutMyBeaches and scrolling down to the 11th.

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In Rehoboth Beach, Delaware:

FINS ALE HOUSE & RAW BAR on Coastal Highway.  I just had these the other day.  They were delicious and hopefully, they will keep them on the menu.

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BLUE MOON located on Baltimore Avenue in Downtown Rehoboth Beach.  This is a signature appetizer.  The fried green tomatoes are served with herbed sheep’s cheese, onion, compote, pesto and a balsamic drizzle.  Definitely, a blending of flavors.

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In Bethany Beach, Delaware:

PATSY’S RESTAURANT in Downtown Bethany Beach.  Her fried green tomatoes are topped with roasted red pepper/Vermont cheddar cheese spread with fresh basil pesto and balsamic reduction.

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Cape Charles, Virginia’s Eastern Shore:

AQUA AT KINGS CREEK MARINA in Cape Charles serves a Fried Green Tomato BLT Salad…smoked bacon and mixed greens, tossed with a roasted tomato vinaigrette.

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Historic Charleston, South Carolina:

TBONZ in Historic Charleston had these great fried green tomatoes….they went in my burger.

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SOUTHEND BREWERY & SMOKE HOUSE, located in Downtown Charleston had never had anyone topped their pizza with fried green tomatoes.  Of course, pimento cheese was included.  The pizza did not wow me here.  But, the combination of pizza and fried green tomatoes was pretty good.

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LOWCOUNTRY BISTRO, located in Historic Charleston has a great Ambrose Farms Spinach Salad….an addition of Fried Green Tomatoes made it just perfect.

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A.W. SHUCK’S – We stopped here with our Culinary Tour (post in the making)….the praline butter on the fried green tomatoes was delish.

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TOAST, located on Meeting St. had their fried green tomatoes with sweet pepper relish.

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The following recipe is soooooo good.  You can serve it with roast beef, chicken, or even in a sandwich.  It takes some time to make but once in the jars you can store them for a long time.  Give it as presents to special friends.

MERRYMAN’S GREEN TOMATO PICKLE

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1 peck (8 quarts or approx. 20 lbs of small green tomatoes

6 red peppers

12 large onions

5 tablespoons celery seed

5 tablespoons mustard seed

1/2 gal. cider vinegar

3 lbs. light brown sugar

1 cup salt

Slice the tomatoes and onions very thin.  Cut peppers into thin strips.  Place alternatively (some tomato, some onion, some peppers) in layers in a large bowl, sprinkling salt over each layer.

Let mixture sit for several hours or overnight to draw out liquid.

Squeeze the pickle dry and place in a large kettle.  Pour vinegar, sugar, mustard seed and celery seed over pickle.

Cook slowly until onion is clear and tomato is almost transparent.  One to two hours.  Check and stir often.

Place in sterilized jars and seal.

Note:  It is usually served in my house during the Holiday Season.  It is an old Merryman recipe.

Have a good one!!

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January 20th, 2015

Eat Meatless Sometimes…And Loving It! Barley Waldorf Salad, Pearled Barley, Easy, Nutritious, Delaware Beaches Eat!! Recipes Begged, Borrowed & Stolen

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My tiny bag of pearled barley is part of my decor….does not fit in any cabinet.  Barley has a low glycemic index.  It is also the highest in fiber of all the whole grains.

Check this recipe out!!  It is a Stolen Recipe…not my own, even though I usually try to make recipes my own…in this particular recipe the lettuce used was not the one suggested.  It worked out just fine.

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BARLEY WALDORF SALAD

3/4 cup pearled barley

1/4 cup plain low-fat yogurt (I used non-fat yogurt, instead)  Anything to help the battle of the bulge.

3 tablespoons light mayo

1/4 teaspoon of finely shredded lemon peel

1/4 teaspoon of lemon zest (This was an extra addition, it gave it a better lemony taste.)

1 tablespoon lemon juice

1/4 teaspoon sugar (I used Stevia.)

1/4 teaspoon of Sea Salt

1 1/2 cups seedless gred graves, halved (I bought the smaller seedless ones.)

2/3 cup corsely chopped red apple

1/2 cup finely sliced celery

lettuce….Any leaf lettuce will do.  The recipe called for 8 leaves of butterhead, Boston or Bibb lettuce.  I tore my lettuce leaves.

1/4 cup walnuts and walnut pieces….toasted

In a large saucepan toast pearled barley over medium to low heat for about 4 to 5 minutes or until golden brown, stirring.  Add 4 cups of water.  You can also cook it in unsalted chicken broth, like I did.  Bring to a boil, then reduce heat and simmer covered for about 40 minutes until tender.  Drain and rinse.  Set aside to let it cool off.

The rest of the ingredients are just an easy assembly.

In a large bowl combine yogurt, mayo, lemmon zest, lemon juice, sugar, and salt.  Stir in cooked barley, grapes, apple and celery.

Toast the walnuts in a medium heat over the stove, in a frying pan.

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To serve, spoon barley mixture over your choice of lettuce.  Sprinkle with walnuts and garnish with the shredded lemon peel.

I thought it was great….one of my sons thought it was okay!!  You decide.

Have a good one!!  Quiet day on Silver Lake in Rehoboth Beach.

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