January 20th, 2015
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.
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.
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.
January 14th, 2015
From the Delaware Tourism Office comes great news for those of us that have the ability to pass on information about our small state. Sought after by many as a place for retirement, for fun, and for relaxation, the Delaware Tourism Office is really campaigning so that when it comes to your vacation choices…..Delaware is It!!
It is the first time in the state history, that the Delaware Tourism Office has created a brand identity, a tagline and even television commercials designed to increase national awareness of Delaware as a desirable place to vacation. Many of us know that already, now we want you to check it out.
It is called the “Endless Discoveries” brand campaign. It aims to boost visitation and tourism revenue in Delaware by creating an image in consumers’ minds of the state as a destination that will surpass any preconceptions.
 
The Director of the Delaware Tourism Office states: “The challenge has always been to show others that Delaware is far more than just a place they pass through on I-95”. That, I have heard….receiving a call saying “We are on 95 going to such and such place…passing through Delaware….and, are you close by?”
I found this interesting…The brand campaign messages were specifically designed to resonate with female consumers, who have been shown to statistically more likely to take the lead in vacation planning decisions. The campaign is expected to reach hundreds of thousands of people in 16 East Coast states.
The new logo above shown, along with the words Endless Discoveries is hoping to spark the travelers’ curiosity and make them want to learn more……The Director of the Delaware Tourism Office, Linda Parkowski, goes on to state “The next step was to create words and images that fit that concept, and give travelers a sense that Delaware has treasures waiting to be found.” Some of us have found those already!!
To learn more, and to begin your journey, please visit http://www.visitdelaware.com.
NOTE: To see the 60-second Endless Discoveries commercial, visit the DTO YouTube page at https://www.youtube.com/watch?v=msCpCkUemoA.
Please also note that the information for this post was taken from the Delaware Toursim new brand campaign: “Endless Discoveries”
December 2nd, 2014
I just want a salad!! That’s all I want! Many times this is what we say at a restaurant, referring to having a lighter meal. Actually, some salads can pack those calories without us even knowing it. At this time of the year, after Thanksgiving, and looking forward to Christmas and New Year’s….I really only want a salad; the lighter side.
I have a friend….her name starts with S. When she goes to a restaurant she really deconstructs a salad. Take this out, no, I don’t want that either, don’t like olives, onion? not sure, the dressing….nothing with mayo….really why doesn’t she ask for lettuce?
In the past months these salads at the Delaware Beaches have been so good, refreshing. No more boring greens, or just a slice of tomato. These salads make a meal. Check them out!
AGAVE – Located in Lewes, Delaware at 137 2nd St., 302-645-1232, Agave offers a few salads. The Mango and Avocado Salad with Queso Crema is substantial, full of avocado and mango and you can get it plain and simple or top it with shrimp or something else offered on that day.
Served in a tostada bowl, this salad topped with salmon is also a winner.
THE PICKLED PIG – 18756 Coastal Highway (Rt. 1), Rehoboth Beach, Tel. 302-645-5444. Website? http://www.pickledpigpub.com. This gastro pub has spirits, pretty good food and salads. Their Roasted Vegetable Salad I would say is fairly new but I think it is a keeper. Asparagus, zucchini, red onion, tomatoes, carrots, spinach, quinoa, with a white balsamic-orange vinaigrette and parmesan….topped with grilled chicken, it is a complete meal.
Their Chopped BLT Salad has mixed lettuces, blue cheese dressing, smoked bacon, diced tomato, red onion and blue cheese crumble.
FINS ALE & RAW BAR – 19269 Coastal Highway (Rt. 1) in Rehoboth Beach. Tel. 302-227-3467. I thought this salad looked good and tasted even better. The Chopped Salad has romaine lettuce, mixed greens, carrots, tomatoes, bacon, corn cucumber, Jack and cheddar cheeses….all chopped and served with their buttermilk dressing. I topped it with Calamari.
Their Fins Bar Salad wih mixed greens, almonds, dried cranberries and gorgonzola cheese topped with tuna salad and their homemade whole grain mustard vinaigrette was delicious….nice serving of tuna salad, by the way.
CASA DILEO NORTH – Located at 18701 Coastal Highway (Rt. 1) in Rehoboth Beach. Tel. 302-644-8256. The Tricolore Signature Salad hit the spot. Arugula, Radicchio, Belgian Endive, Treviso and spring mix. To that mix chopped cucumber, tomatoes, and pine nuts. It is hand tossed with lemon juice, plenty of fresh garlic and olive oil.
PETE’S CHEESESTEAK SHOP – It is located at 19287 Miller Rd. Unit 1A, in The Food Lion Shopping Center on Coastal Highway, RT 1. Tel. 302-226-3000. Website? http://www.ultimatecheesesteak.com. This restaurant is impeccable…so clean. Fast service, and comfortable seating arrangements. Their Greek Salad topped withy Gyro Meat is very good. It is a garden salad with feta, Kalamata olives, and pita bread with a side order of a vinaigrette with a hint of strawberry…just a hint. The pita bread is grilled and warm making it extra special and definitely a full meal.
EDEN – Located on 23 Baltimore Avenue in Downtown Rehoboth Beach, Eden is really one of my favorite restaurants in Rehoboth. Consistently good with professional staff, it stands out. Open for dinner Tuesday through Saturday, starting at 5:30 p.m. Tel. 302-227-3330. Website? http://www.edenrestaurant.com Eden’s Grilled Caesar is awesome. Sun dried tomato/olive tapenade and pecorino romano cheese. The first time I had a grilled Caesar, it was many years ago at a restaurant in Hagerstown, Maryland. I never had any other good one anywhere else until Eden’s Grilled Caesar and it has become a favorite. Two views of this simple and delicious salad follow:
LILY THAI – Located at 10 N. 1st St. in Downtown Rehoboth Beach, Tel. 302-227-3348….I love Thai Food!! The Larb Gai Salad is spicy!! It is so good. Ground chicken breast tossed in lime juice, red onions and fresh mint….a gluten free salad!!
MODERN MIXTURE – Located at 62A Rehoboth Avenue. Tel. 302-227-0600. Website? http://www.modern-mixture.com. All salads are chopped at Modern Mixture. Their House Salad has romaine, onion, tomato, and fresh cactus called “Nopalito”, feta and lime juice topped with avocado….this salad is gluten free!
DOGFISH HEAD – Located at 320 Rehoboth Avenue. Website? http://www.dogfish.com In a mood for a Cobb Salad? Their version, topped with salmon or a crabcake is very good….but their basil vinaigrette dressing is a true keeper of this salad.
LOBSTER SHANTY – Located a few miles west of Fenwick Island. Address: 37310 Lighthouse Rd., Selbyville. Tel. 302-436-2305. It opens Thursday through Sunday for lunch and dinner. Great views of the marsh. A fantastic salad called the Seafood Tasters Duo has fresh lobster and shrimp salads over field greens, tomatoes, cucumbers, red onion and seasonal fruits with Nantucket’s Maple Vinaigrette. An awesome salad if you like seafood.
So as you are shopping and exhausting yourselves….a little salad!! Have a good one.
November 29th, 2014
 
I have written before about this restaurant that is all the rave in Coastal Delaware. It is located at The Village of Fenwick at 300 Coastal Highway, Unit #7. Tel. 302-581-0217. Website? http://www.flyingfishfenwick.com. It is open Wednesday through Sunday, at this time of the year, from 5 p.m. until 9 p.m. or so. Reservations are accepted and carryout is available. Check the website for more info. and details on their menu.
It was the perfect early evening to have something light to eat after the Thanksgiving dining etravaganza. It really did feel so good. Light, tasty, great atmosphere, fantastic service, small and intimate.
An order of sashimi black snapper. The sauce was a ponzu sauce that was awesome and different!! Craig, our server, suggested it and it really was that good.
An order of Avocado Roll, another order of The Bangkok Dangerous, which was flash fried tuna and salmon roll topped with a unique muddled pepper blend, lump crab, spicy mayo, and their sweet special and spicy Bangkok sauce, and an order of the Bermuda Roll…shrimp, toasted coconut, avocado, and pineapple roll with a miso drizzle.
My order consisted of the following: The Citrus Salmon Roll had shrimp, avocado, yuzu mayo, and bits rolled and draped with seared salmon toro, shiso, and tobiko. The other roll was The Eel Deal; flash fried avocado and tamago roll topped with spicy mayo, tobiko, and crispy BBBQ eel. Both delicious rolls and again, thanks to Craig for helping in the suggestions. Please note that the word shiso, which I did not know what it was, means an herb also known as Japanese basil. It has a mixture of flavors…hints of basil, mint and cumin.
An early evening, a carryout order and back to Rehoboth Beach….good food will travel!!
November 28th, 2014
 
A tradition in Southern Delaware, this is the 20th Annual Southeastern Delaware Artists Studio Tour. It covers the towns of Bethany Beach, Ocean View, Dagsboro, Selbyville, and Fenwick Island. So, are you awake? Because, today and tomorrow are the days where these talented artists open their studios. Get to know them up close and personal. Thirteen full time artists will be participating this year. Some you already know, but also there are a few new faces, as well.
The doors open from 10 a.m. until 4 p.m. This is a self guided free tour. You can visit http://www.artstudiotour.com for more detailed information.
Click on http://www.artstudiotour.com/artists.htm to see the participating artists, and also their bios.
“Art in the Hat Raffle” – In each studio you visit you can purchase raffle tickets for $4.99 each or 5 for $20.00 100% of the proceeds from the raffle will benefit art programs and education in the Indian River School District. Each particpating artist has donated a work of art. And, they will all be raffled. Put however many tickets you want on your favorite piece or try your luck and put a few in each one. To find out what work of art each artists is donating, please visit http://www.artstudiotour.com/raffle.htm.
Over the years I have crawled the tour, always stopping by to visit one of my favorites. His name is Fom Frey. He is a Woodturner, located in Dagsboro. Using mostly local woods he turns them into beautiful pieces of art.
His miniatures are just gorgeous and so delicate.
Meet Tom Frey, the Woodturner.
 
Shopping season has started in earnest…..the Rehoboth Beach outlets were packed on “Midnight Madness”….but these artists offer something unique…a piece of art; all from their heart.
Stop by check them out, have some cookies and refreshments….they offer that too.
Have a great week-end!!
November 5th, 2014
Two days after election day Southern Delaware gathers in Georgetown, Delaware, for Return Day. 2014 will celebrate 101 years of this tradition which is unique to Sussex County.
State Law in 1791 removed Lewes, Delaware, as County Seat. Georgetown became the new County Seat. Much more geographically centered was the reason. The State Law required that the voting take place in the new County Seat. Those same voters would “return” 2 days later to hear the outcome of the election….therefore the name Return Day began.
The celebration will have a carnival atmosphere….a celebration no less!! The Courthouse will shine during the festivities. And, The Circle will be crowded.
There are new traffic patterns in place. To find out information regarding this and schedule of events, please visit http://www.returnday.com.
Hungry? On The Circle…..
 
Great food and friendly service. On Return Day, exhibitor, award-winning folk artist Pamella Bounds-Seemans will be at the Coffee Shop. Check http://www.theuppercrust.info/current_artist_exhibit. The Upper Crust will be offering a court-themed menu. The Menu has been updated and a version in Spanish is included. Please visit http://www.theuppercrust.info/menu.
The Upper Crust is located at 7 E. Market St. Tel. 302-856-2300. Catering is available….everything is homemade.
 
The Brick Hotel is located at 18 The Circle, right in the heart of Georgetown. Tel. 302-856-1836. Website? http://www.thebrickhotel.com. They offer nightly specials. Open every day. Happy Hour is from 3 until 6 in The Tavern. Fridays from 4:30 p.m. until 5:30 p.m. complimentary appetizers. Tuesday through Saturday, they serve lunch from 11 a.m. until 3 p.m. Lite Menu from 4 p.m. until 9 p.m. Sundays the Breakfast buffet is $9 from 9 a.m. until 1 p.m.
Outstanding crab soup!!
The Classic Cheeseburger and The Pulled Pork I totally recommend.
The Pulled Pork!! And, if they offer the Grilled Portobello…then it will be a decision. Talk to the server. They are good with their recommendations.
 
Patty’s is located at 517 South Bedford Street in Georgetown. Tel. 302-253-8692. Website? http://www.pattys.comcastbiz.net. They cater and deliver, as well. Find them on Facebook.
I first became acquainted with Patty’s when they catered an event for Fund for Women. The small chicken salad croissants were outstanding.
Subs, sandwiches, salads, party trays, and gourmet foods. Patty has been in the business for so many years throughout the U.S. She is so friendly and the food is so good. The menu changes constantly but she is happy to tell you that Patty’s serves food from subs to the sublime.
Here is Patty at the counter.
During good weather you can take a seat on her picnic table, otherwise, I think people come in to order and then take out.
Chips from restauranteur Jose Andres!! Got some. You pay a bit more but worth it.
On the left is a Grain Salad with Quinoa tossed with Genoa Salami, hot and sweet sopressata, provolone, Goathorn peppers and tomatoes in an oregano vinaigrette. And, on the right is a Corn Salad tossed with scallions and cherry tomatoes in a smoked paprika vinaigrette.
 
Have a great day!!
November 3rd, 2014
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.
October 8th, 2014
I have a friend that every time I put a recipe for “Meatless Monday” she always comments on my Facebook Page “I rather eat a hamburger.” She rarely comments, but on that day she does. This recipe is for her because Stuffed Pork is what’s for dinner.
On this recipe I measured everything with 1/4 cup. As usual, you can make your recipes your own…..add a little bit of this or a little bit of that.
YUMMY STUFFED PORK
1 1/2 lbs. pork loin (This one was already seasoned…that’s does not matter with this recipe. That’s all the grocery store had that day.)
1/4 cup dried cranberries
1/4 cup raisins
1/4 cup dried figs
1/4 cup crushed pineapple, drained with juice reserved
pepper to taste
1 tsp. rosemary
1/4 cup whole cranberry sauce
1/4 cup of fig preserves
1/4 cup 100% Pomegranate Juice
Kitchen twine
Pre-heat the oven to 350 degrees.
The pork loin had a meat thermometer so I took it out and proceeded to make a slit on top not all the way to the bottom and not all the way (almost) to the sides. This is done to create a pocket for the filling.
In a bowl, mix the cranberries, raisins, figs, pepper, rosemary, and crushed pineapple. This is your filling…packed that loin up. Your fingers are the best tool for this.
Cut the twine in order to wrap the pork loin so that the filling stays put while cooking. Place in a baking dish. I inserted the meat thermometer on the side.
Bake for about 20 minutes. While it is cooking, make the sauce.
In a bowl mix the Pomegranate juice, the cranberry sauce, fig preserves, and reserved pineapple juice. Take the pork loin out of the oven and spoon the sauce on. Put back in the oven for another 25 minutes or so or until the meat thermomether pops.
Take it out and let it rest for a few minutes before slicing and taking the twine and thermometer out.
Slice and enjoy. This dish can go well with mashers, corn pudding or corn bread, green beans, a salad….Leftovers? Sandwich would be my suggestion…with some mustard, as well.
Note: When slicing just do it carefully. You might have to arrange it a bit if filling falls off somewhat. If you want more sauce just mix the ingredients on a small saucepan, heat and pour over.
Have a great day….gorgeous out there!!
 
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