September 24th, 2018
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!
August 11th, 2013
Using fresh ingredients makes this recipe one of my favorites. My fig tree is a colossal one. And I am patiently waiting for them to ripen. Then corn….we have great corn at the Delaware Beaches. You can use yellow, white, or a combination of the two. Tomatoes…summer is the season for tomatoes, except I will use green ones for this recipe.
I don’t know if it was the warm winter, the rain, or what, but my fig tree is huge. I will need a cherry picker to reach the ones on top. I think they still have a few more weeks, though.
Last year I made a stack using these favorite ingredients. I put it on my blog, but I am sure it is now in the blogosphere. This recipe served one, but you know what to do if you want to multiply it.
FRIED GREEN TOMATO FIG STACK
A couple of green tomatoes
1 ear of corn
4 slices bacon cut in half
Corn Starch
Pepper
Butter
honey
1 cup figs cut in half
Balsamic Reduction
The first thing I did was to reduce one whole bottle of Pompeian Balsamic Vinegar, slowly, until it had reduced to about 1/2 cup. If you decide to use a commercial balsamic glaze, then read the label because it will probably not be gluten free. If you do not have a gluten allergy, then, it is your choice.
Cook the bacon in a large frying pan. Once cooked, take the bacon out and place on paper towels to drain. Keep those drippings in the frying. I am afraid, this recipe is not low fat or low cal.
Peel corn husk and cut off the kernels. Set aside.
In a gallon plastic bag, place about 1 cup of corn starch and a teaspoon of pepper.
Cut green tomatoes in slices. Place in the bag to coat.
Heat bacon drippings in the pan, adding 2 tablespoons of vegetable oil. I used Canola.
Fry the tomatoes, turning them over after a minute or so. Fry them until they get that rich brown color.
Once done, take them out and place on paper towels to drain.
In a small frying pan, heat 1 tablespoon of butter and add the corn. Quickly cook, then take out and set aside.
Put another tablespoon of butter on that same small frying pan and add the figs. They will cook quickly. Add 2 tablespoons of honey to the pan. Turn it off and remove from heat.
ASSEMBLING THE STACK
On a dinner plate, spread some of the corn, then a fried green tomato, followed by a couple of slices of bacon, add the figs and repeat the process once again, ending with a fried green tomato.
The extra figs can be scattered around the stack. Then drizzle with the honey/butter left over from the pan.
Finish it off with the Balsamic reduction….a little bit goes a long way.
Enjoy!!
July 21st, 2013
My craving for short ribs started in the a.m. All it took was a look at a grilled cheese sandwich stuffed with the meat of a short rib. It looked so delicious that I started checking out my cookbooks for a good and, of course, easy recipe for dinner.
And, when the rain arrived…I knew it would be the perfect dish. I think this dish is full of flavor and the gravy incorporates the veggies making a complete dinner. Short ribs are larger, more tender, and meatier than pork spare ribs.
The recipe is not my own. It is a little bit of Barefoot Contessa and a little bit of that… my own. You will be able to put your own signature on it very easily.
At the market the butcher told me that he had just prepared the short ribs. So, they were very fresh. The recipe called for 6 short ribs but I think I had 11 of them. I wanted leftovers. The following recipe is for 6 short ribs, so just double it if you want to.
SHORT RIBS
6 beef short ribs (trimmed of fat)
Sea Salt (optional) I used a Cajun, salt free, seasoning.
Fresh ground black pepper
1/4 cup olive oil
1 1/2 cups chopped onions
2 cups diced celery
2 carrots, diced
1 small fennel, fronds, stems, and core removed, diced (I did not have fennel, so 1 tablespoon of Anise seeds went in instead.)
2 leeks, cleaned and only the white part only…diced
3 garlic cloves, finely chopped
1 regular size bottle of dry red wine
Rosemary sprigs
Thyme sprigs
4 cups beef broth (I used low sodium.)
1 cup of your choice of BBQ sauce (I used a gluten free one.)
1 tablespoon brown sugar
Apple Cider Vinegar
Cornstarch to thicken the gravy.
Pre-heat the oven to 400 degrees.
Place short ribs on a cooking sheet lined with foil, sprinkle with salt, seasoning, and pepper. Reduce the oven temperature to 300 degrees and roast for about 20 minutes.
In a large frying pan heat the olive oil. Add the onion, celery, carrots, fennel, and leek. I had Anise to add instead of fennel. Cook over medium low heat for about 20 minutes, stirring occasionally. Add the garlic and cook for another few minutes. Pour the wine over the veggies, bring to a boil, cook for a few minutes and then add the salt and 1 teaspoon of pepper.
Tie the rosemary and thyme together with kitchen twine and add to the pot.
Take the short ribs out of the oven.
In a roasting pan pour the veggies and broth and place the roasted ribs on top of the vegetables. Add the beef broth and brown sugar.
Cover with foil or top and bake for 2 hours or until the meat is very tender. I think I baked mine for about 2 1/2 hours.
After the first hour add the cup of BBQ sauce. This is when you might want to also add the Apple Cider vinegar. I like the tartness it offers, so I use it a lot. Your choice, though.
Once baked, removed the short ribs from the roasting pan and set aside. Discard the herbs and skim the fat off.
To make the gravy, just transfer the vegetables and sauce over to a pot or large frying pan, add about 1 tablespoon of cornstarch and stir until it thickens. If you like the gravy a bit thicker, add more cornstarch. Go a little bit at a time.
Serve with salad and new red skin potatoes. Enjoy!!
Note: In my household the meat was cut off the bone and served over rice for breakfast!! And, this recipe was gluten free!!
June 20th, 2013
This recipe is really good, if I say so myself. Even though it is not one of the most dietetic recipes, I think you will like it. Friends will be asking you for the recipe. It is the perfect recipe to take to a party, picnic or beach. It does travel well.
It is pasta, and it does have salami and cheese, but to tell you the truth, it is pretty light and I think it has to do with the dressing.
Don’t eat it all at once, but if you do eat more than you wanted to, then just increase you exercise routine by about 3 hours. That should do it!!
TORTELLINI SALAD
20 ounces cheese tortellini (any kind), cooked al dente and drained
1/4 cup minced fresh parsley
1/2 lb. salami, cubed
1/2 lb. Havarti cheese, cubed (I bought the one that had jalapenos.)
1 red or green bell pepper, chopped
1 cup sliced black olives
6 green onions, including tops, sliced
DRESSING
6 tablespoons red wine vinegar
1 cup virgin olive oil
2 teaspoons dried basil
2 teaspoons Dijon mustard
1/4 teaspoon of salt (I did not add any since the salami and cheese had plenty.)
1/2 teaspoon of pepper
2 garlic cloves, minced (optional)
In a large bowl, combine tortellini, parsley, salami, cheese, bell pepper, olives and green onions.
In a blender or food processor, combine all dressing ingredients; blend well. Pour dressing over salad and toss thoroughly.
Cover and refrigerate at least 1 hour. If making it over 3 hours ahead of time, reserve half the dressing and toss with salad just before serving.
Serves about 10 people.
Enjoy and make it your own.
June 2nd, 2013
I have to pinch myself….another gorgeous day at the Delaware Beaches!! We are on a roll.
I am not a breakfast person but I do have to agree that quiches are very versatile and easy to assemble. They can be eaten for breakfast, lunch or dinner. And, is a brunch favorite.
This Crustless Asparagus Quiche is so easy, low in fat, calories and gluten free! Guilt free eating at this time of bathing suit season! You can substitute seasonal veggies, but at this time asparagus are fantastic, so why not?
Guests at the beach? This could be a winner.
CRUSTLESS ASPARAGUS QUICHE
2 cups asparagus ends trimmed and chopped
1 can evaporated low fat or skimmed milk (I used low fat.)
3 large eggs, beaten
2 tablespoons all-purpose flour (I used gluten free flour.)
1/4 teaspoon salt (optional)
1/4 teaspoon black pepper
2 cups reduced fat shredded mild or sharp Cheddar cheese (I even used less than that, but make it your own.)
1/2 cup red bell pepper, chopped
Pre-heat oven to 350 degrees.
You can spray your pie pan with cooking spray, but since I am making it gluten free, I just lightly buttered the pan.
Blanch asparagus by placing in a pot of boiling water for about 3 minutes. Remove from the water and set aside.
After beating the eggs, whisk evaporated milk, flour, salt and pepper into the eggs in a medium bowl until blended.
Stir in asparagus, cheese (save about 2 tablespoons) and bell pepper into prepared pan. Sprinkle with the remaining 2 tablespoons of cheese.
Bake about 25 to 30 minutes until knife inserted near center comes out clean and top is lightly brown.
Run knife around inside of edge, then, turn over on a plate.
Cut and enjoy with your favorite side dish, depending at what time of the day you are serving it. Enjoy!
May 14th, 2013
Such a friendly smile; it said a lot. I loved it because it was Mother’s Day when my son and I chose Corner Grille in Downtown Rehoboth Beach for our special lunch. We could have had breakfast but we knew what we wanted; Greek food. We had been told what to ask for. Steve and Rene, local foodies, are customers of this restaurant that has been in Rehoboth Beach since 2009. Nothing better than word of mouth.
I kept thinking where have I seen her? It was Soula who owns Alterations by Soula on Coastal Highway. She is a friend of the family and was helping on Sunday. Great to see her.
Corner Grille is located at 11 South First Street, Rehoboth Beach, DE 19971. Tel. 302-227-7653. Website? http://www.cornergrillerehoboth.com. It is a family owned and operated restaurant. Corner Grille offers breakfast all day long, lunch, eat in our take out. Pretty soon, as the season opens, they will also be serving dinner. At present, it opens from 8 a.m. until 3 p.m. Catering is available and if you like it a lot, they have gifts certificates, as well.
Two dining rooms are available. The restaurant is casual. George showed us our table.
We decided to start with an order of Falafel. These well seasoned fritters or croquettes are made out of chickpeas, fava beans or both. They were delicious; crispy on the outside with a soft center.
We asked George to bring us an order of Tzatziki sauce with pita bread. I love this sauce. It is a blend of yogurt, sour cream, cucumber and garlic, incorporating at times, lemon juice, dill, parsley or mint. It is a versatile sauce, used as an appetizer or a side dish, and served cold. The pita was warm and the combination with the sauce was perfect.
My son and I, both ordered the same thing. The Gyro!! The correct pronunciation? “Yee-roh”. Known to be the best in town. I did not know that the Gyro is considered an American-Greek sandwich, originating in New York in the early 1970s.
To me the perfect Gyro is made out of lamb, sliced; not ground. The slices of the lamb are then served on the bread, topped with garnishes, Feta cheese, and….Tzatziki sauce!! That’s how it came out. It was so delicious!!
My son and I enjoyed every bite and we were totally satisfied.
Corner Grille has a full menu, from the traditional breakfast, to salads, burgers, and Greek specialties…they also have a kids menu.
George and Irene, and the rest of the family were great….they sent us home with some of their homemade rice pudding!!
Affordable, delicious, great service!!! What are you waiting for?
Note: The Board says a lot!
April 13th, 2013
Where to eat in Rehoboth Beach? Plenty of places to eat, being that Rehoboth Beach is a dining and vacationing destination in Southern Delaware. The town is looking great, expecting a very good 2013 Season!
We all have our favorite places to eat….GreenMan Juice Bar & Bistro is located on 12 Wilmington Avenue in Downtown Rehoboth Beach, on the ocean block. It is in one of those quaint cottages that abound in Rehoboth and define this coastal town.
You can find GreenMan on Facebook. Tel. 302-227-4909. They are open for breakfast and lunch Friday, Saturday, Sunday, and Monday; 8 a.m. until 4 p.m. They will be expanding the hours once the season gets going. Take-out available. Website? http://www.greenmanjuicebar.com
If the weather is warm try to sit on the porch; inside is just as comfortable.
My friend, Jody, and I started with a beverage. Me? A frothy capuccino.
There is so much to try at this popular restaurant in Downtown Rehoboth Beach. I keep saying that one of these days that French Toast is going to be mine. On Friday…well, we are trying to watch our figures, Jody and I had something simple.
She had the Homemade Quiche of the Day, the Quiche du Jour, made with organic free range eggs and organic fresh veggies. Organic greens and sesonal fruits on the side.
I decided on the GreenMan Tofu Scramble in a Wrap. Organic vegetables, sauteed with tofu and hearty red potatoes served with fresh tomato salsa in a whole wheat wrap. A little hot sauce on the side to spice things up.
We chatted a bit…and that was it….then, it was off to Morgan & Gower….Friday was National Cheese Day!!
Have a Good One!!
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