May 28th, 2013
It should have been meatless Monday, but how could we have done that to Memorial Day? So, instead, meatless Tuesday it is. This recipe uses curry powder. If you are not a fan of curry, you might want to close this post now, or figure out a way to make it your own. I usually do. For example this recipe called for the addition of water, instead I added vegetable broth. It gave it more flavor and color.
The recipe is simple, takes no time to prepare and it is also good for you.
CURRIED EGGPLANT WITH TOMATOES & BASIL
1 cup white Basmati rice
Kosher salt and black pepper
1 tablespoon olive oil
1 onion, chopped
2 pints cherry tomatoes, halved (I only had one, and it was just fine,)
1 eggplant (1 lb.), cut into 1/2-inch pieces (Don’t worry about peeling them.)
1 1/2 tsps. curry powder (I used a bit more because I like it.)
2 cups of vegetable broth
1 15 1/2 ounce can of chickpeas, rinsed
1/2 cup fresh basil
1/4 cup plain low-fat yogurt (preferably Greek). It is optional.
Make the rice according to package directions.
While the rice is cooking, heat the oil in a deep frying pan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, for about 5 minutes.
Stir in the tomatoes, eggplant, curry powder, 1 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until fragrant, about 2 minutes.
Add 2 cups vegetable broth and bring to a boil. Reduce heat and simmer, partially covered, until eggplant is tender, 12 to 15 minutes.
Stir in chickpeas and cook just until heated through, about 3 minutes.
Remove the vegetables from heat and stir in the basil. Fluff the rice with a fork.
Serve the vegetables over rice.
And, it will be totally up to you if you want to garnish it with yogurt. Yogurt and curry…they do go well together.
Enjoy!
Note: To make the recipe gluten free, please make sure to read the labels. Plenty of canned veggies are gluten free, and some companies do use more sodium than others. Same with the broth.
April 29th, 2013
I will be the first one to tell you that when I first tasted “mole”, let’s say I was not that thrilled. Was it a sauce to cover otherwise a tasteless piece of beef or chicken? Over the years I have learned to acquire the taste. So many variations of this sauce…some nutty, sweeter, more cumin, less cinnamon. Mine just has a bit of unsweetened cocoa powder and brown sugar. Not traditional but it tastes good.
The pork mole is gluten free; so is the rice timbale and salsa. Make sure your store bought ingredients are gluten free. It also does not take long to make, either. Pretty easy and tasty, actually.
You can make both dishes at the same time or start with the pork mole, keeping it warm while making the rice. Make it your own, remember?
PORK MOLE!!
1 1/4 lbs. pork tenderloin. Cut into bite size pieces
1 teaspoon crushed garlic (store bought or your own)
1/2 cup chopped onion
1 can (14.5 ounces) diced tomatoes, no salt added (No salt added stewed tomatoes can be substituted.)
1 teaspoon chili powder
1/8 teaspoon chipotle chili powder
1/2 teasppon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1 tablespoon unsweetened cocoa powder
2 tablespoons brown sugar, lightly packed (Splenda has a Brown Sugar substitute that can also be used.)
Spray or lightly oil a large skillet with cooking spray and heat over medium-high heat. Add pork and cook until the pork is no longer pink. Stir occasionally.
Add garlic and oion and cook for a couple of minutes until tender and lightly browned.
Add remaining ingredients, bring mixture to a boil. Then, reduce and simmer for about 5 minutes, stirring occasionally.
SALSA & RICE TIMBALE
1 tablespoon olive oil
1/2 red pepper, seeded and finely diced
2 shallots, finely chopped
2 cloves garlic, minced (store bought or your own)
1 cup uncooked long grain rice
2 cups low sodium, chicken broth
1/2 cup chopped fresh cilantro
2-3 cups fresh salsa
In a medium sauce pan heat oil over medium-low heat. Add the red pepper, shallots and garlic. Cook for about 5 minutes.
Add rice and stir well. Add the stock, bring to a boil. Reduce heat to medium-low, cover and cook for about 17 minutes, until rice is tender.
Mix in the cilantro.
Spray or lightly oil (your preference), the timbales (tartlet pans), or ramekins. You might need 40 to 6 depending on size.
Once rice is ready, mix one cup of the fresh salsa into the rice. Then, spoon rice into the timbales, pressing down firmly with the back of a spoon. Turn one timbale on each serving plate to unmold and garnish with the rest of the salsa.
Place 1/2 – 1 cup of the pork mole on the plate.
I served mine with sauteed spinach….it gave it more color!! Cook your favorite veggie!
Note: I bought “fresh salsa” from the supermarket, by the vegetables…or, you can prepare your own.
Enjoy!!
April 17th, 2013
I have expanded my friends with an added group of individuals that get together once a week. Our goal is nutrition, lifestyle changes, health, and shedding some pounds along the way. That’s all I can say….what we say in our meetings, and we say plenty, stays in that meeting.
But, Pat did bring a recipe that is worth sharing. If I say Turkey Meatloaf in my house…the answer is hmmm. Nothing else. I decided to get some meatloaf history.
Meatloaf is usually made from ground beef, lamb, pork, veal, venison, poultry, or a combination thereof is often used, as well. With European origins; meatloaf of minced meat was mentioned in the Roman cookery collection, Apicius, in the 5th century. Apicius is the term that has long been associated with the excessively refined love of food.
It is a traditionally German and Belgian dish; a cousin to the Dutch meatball.
But, my biggest surprise was to learn that the American meatloaf has its origins in scrapple. Are you kidding me? That’s my favorite! Anywhere I find scrapple, I try it. I also cannot wait for the Apple Scrapple Festival in Bridgeville, Delaware. Scrapple is a mixture of ground pork and cornmeal. I can see the resemblance.
American meatloaf did not show up in cookbooks until the later part of the 19th century.
The reviews are good for this turkey meatloaf. I made this recipe my own by replacing the breadcrumbs with gluten free breadcrumbs made from scratch. I also used low sodium Heinz ketchup, and low sodium chicken broth.
So, he (my husband), asked tonight? What’s for dinner? He was so excited. Suddenly his face crumbled as I mentioned Turkey Meatloaf…ha ha.
Turkey Meatloaf
1 tablespoon oil
1 large onion, chopped to make 1 1/2 cups
2 garlic cloves, minced (I think I put 3)
3/4 teaspoon salt, divided (optional)
1/2 teaspoon ground pepper, divided
1 1/2 teaspoons Worcestershire sauce
1/3 cup fat free, less sodium, chicken broth (I used low sodium)
3 tablespoons ketchup, divided
1 3/4 pounds ground turkey, 97% lean
3/4 cup dry breadcrumbs
1 large egg, lightly beaten
1 large egg white, lightly beaten
Pre-heat oven to 375 degrees. Heat oil in medium skillet over medium heat. Add onions and cook, stirring frequently, until soft, about 5 minutes. Add garlic, 1/4 teaspoon salt, and 1/4 teaspoon of pepper; cook, stirring for about a minute. Stir in Worcestershire sauce, broth, and 1 tablespoon of ketchup. Transfer mixture to a large bowl to cool off.
Then, add turkey, breadcrumbs, egg, egg white, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to mixture in bowl. Mix well; the mixture will be very moist.
Cover a baking sheet with aluminum foil, and coat lightly with cooking spray. I used a little bit of oil instead because cooking sprays usually have gluten. Place turkey mixture on the baking sheet and form into a loaf. Brush the mealoaf with the remaining 2 tablespoons of ketchup.
Place in the oven and cook for about 1 hour or until the thermometer measures 170 degrees. Let it rest a bit, slice, and enjoy with your choice of sides.
My husband still was skeptical. He had acorn squash and greens beans as his sides. Once he tried it. he agreed that it was definitely moist and tasty.
I just wanted my meatloaf on top of broccoli cole slaw and plain acorn squash. Sort of boring, but that’s all I wanted..watching the calories!!
I will make it again, that’s a given…..I really enjoyed it. And, my husband? Well, he is having a gluten free meatloaf wrap tomorrow to take for lunch. He just does not know it yet.
Thanks Pat. Good choice!!
Talk to you later!!
December 10th, 2012
I was trying to come up with a heading that would be a little bit more attractive. The word “fried” turns some people off. Too much fat, too greasy….more calories.
No other way getting around it….the dish is fried fish. The batter is the center of attention on this particular post. It is gluten free!! Gluten free or not, this recipe is a winner for the ones that love a light crunchy batter, full of flavor. I have made the recipe a couple of times and it is still a winner.
Fried Fish Batter
1/2 cup gluten free flour (plenty of them at the grocery stores. I used a brown rice flour.)
1/2 cup cornstarch
1/2 tablespoon gluten free baking powder
1/2 teaspoon sugar
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt, optional (I did not use salt.)
Club Soda
Mix all the dry ingredients in a bowl. Slowly, start adding club soda, whisking, until a coating consistency is obtained. You want to be able to dip the fish pieces and have a thorough coating.
I was looking for cod today, but could not find any. Instead, I got fresh rock fish. Cut it in bite size pieces. A nice coating of batter, fried for a few minutes and served.
Broccoli was the vegetable I chose. Two sauces were made. One with ketchup and horseradish to taste. The other, mayonnaise, apple cider vinegar and relish.
This was sooo easy. Guess what? Like a beer batter better? Several gluten free beers are on the market. Substitute the beer for the club soda.
Note: This recipe can be doubled.
Like it a bit spicier? You know what to do…add more cayenne. Make it your own!! Enjoy!!
August 19th, 2012
It is just right that floral aroma, the softness of its skin; biting into its juicy flesh, is just delicious. Peach season is July and August. Stores and markets are showing their best.
This recipe, actually serves 4 if served as a side dish. I served it as an entree, so it served only 2 with a little bit leftover. You can also have a good artisan bread to go along. But, to tell you the truth, it is just perfect by itself. Hope you like it.
Grilled Peaches over Arugula and Prosciutto
Prepare your grill. I have a charcoal grill so I let the coals go to a medium level.
3 medium halved peaches, pitted.
1 tablespoon olive oil
3 to 4 cups arugula
3 ounces prosciutto, torn
4 tablespoons toasted pine nuts (To toast them, place on a medium dry skillet until lightly toasted.)
Dressing:
2 teaspoons Dijon mustard
4 tablespoons champagne vinegar
4 tablespoons extra virgin olive oi.l
Whisk the dressing ingredients and put aside.
Assemble arugula and prosciutto in a salad bowl.
Before grilling the peaches, use that 1 tablespoon of olive oil to smear the peaches so they do not stick. Grill them, turning here or there until golden, about 4 or 5 minutes. Cut into quarters. Toss gently with the salad, add dressing, finish it off by adding the pine nuts. Again, a gentle toss.
Serve and enjoy.
Remember to make it your own….a little bit of this a little bit of that.
Note: This recipe is gluten free!!
July 20th, 2012
The Spanish word “picar” means to “mince” or “chop”…..A picadillo is just that; everything is either minced or chopped. It is made with spices, tomato sauce, raisins, olives, garlic, and pretty much, beef is what it is used.
The plantains are so versatile. They are from the banana family; they are a starch, but they do have less sugar than the banana. When they are green they are used to make “tostones” and “mofongo”. But as they ripen, they can be stuffed and even made into a dessert.
Considered a comfort food for so many that have plantains available year-round.
So, there I was looking at two ripe but firm plantains with spots on them. They were not totally ripe, which is exactly how you want them when making Stuffed Canoes. Green plantains are my favorite but I was not going to let these ones go to waste.
The first thing you need to do is peel them. They are much easier than the green ones. A few slits here or there and the skin comes off.
Deep fry them until a golden color. Drain on paper towels and then put aside until ready to stuff.
As I was looking for items to make the picadillo I had to do with what I had on hand. So, basically, the picadillo was made with pork sausage. Actually, it turned out pretty good.
My recipe for Picadillo is called “What kind of Picadillo is that?
2 tablespoons Olive Oil
1/2 lb. pork sausage (I used Jimmy Dean, which is gluten free.)
1/4 cup chopped onion
1/4 cup sliced manzanilla olives with pimiento
1/4 cup chopped sun dried tomatoes in oil
4 ounces of tomato sauce
A few dashes of Tabasco (optional)
Pepper to taste
A couple of ounces of Velveeta Cheese chopped
Grated Parmesan (about 1/4 cup)
Pre-heat oven to 350 degrees.
In a frying pan, add the Olive Oil, heat and add the pork sausage. Cook for a few minutes and then add the onion. Continuing cooking until sausage is totally crumbled and the onion is soft.
Add manzanilla olives, sun dried tomatoes, and stir.
Add tomato sauce, pepper and Tabasco. Stir and remove from heat.
Add the Velveeta Cheese. Mix it in. (If you want to add another kind of cheese, you know what to do.)
Make a slit in each plantain from top to bottom but careful not to go completely through. You will find that the plantain is very pliable. It will give as you stuff it. Put enough picadillo, just like in the picture.
Then, sprinkle Parmesan cheese on top.
Bake for about 20 minutes or until completely heated through.
To serve you can do several things. You can give one to each person, which looks nicer, or just a half. You can serve it with a green salad. The colors would be really nice.
Make them your own. Remember I just kept adding ingredients that I usually like when cooking. I did not have raisins but I would add a couple of tablespoons, as well.
Enjoy them. It is a good combination. The sweetness of the plantains with all those other ingredients make them “deliciosos”.
Have a good one!!
July 7th, 2012
A scorcher, that’s for sure!! 101 degrees at the Delaware Beaches. I am not kidding when I tell you that a Gazpacho would be the perfect hot summer meal.
I was looking for some local vine ripe tomatoes; they burst with flavor. Our local tomatoes, at the Delaware Beaches, are coming in and one of the first to have them is Fifer Orchards. Even though their farm is in Camden-Wyoming, they do have a Fresh Market located on Rt. 1 North at the corner of Cullen Street, in Dewey Beach. They looked gorgeous!!
I feel that a Gazpacho is a liquid salad. It is so refreshing and it takes very little time to make. The ingredients are found most everywhere.
The Gazpacho is typically Spanish but it certainly has traveled the globe. Its origin is the South of Spain. From Andalusia, which is in the southernmost province of Spain.
We all have a variation of this delicious soup; mine is no different. I sort of borrowed the recipe from a friend, Sherrie. Then, I made it my own.
The garnish of jumbo Maryland lump crabmeat rolled on Old Bay seasoning, definitely says Southern Delaware!! Hope you like it.
Summer Gazpacho
3 ripe tomatoes (depending on the size you might need 4)
1 cucumber, peeled and diced
1/2 green pepper, diced
1/2 sweet onion, diced
1 cup Low Sodium V-8 Juice
2 tablespoons Olive Oil
2 tablespoons apple cider vinegar or red wine vinegar (I used Pompeian red wine vinegar.)
A couple dashes of Tabasco (or maybe more)
2 teaspoons of Worcestershire Sauce
Salt (optional)
Pepper to taste
Jumbo lump crabmeat rolled on Old Bay Seasoning (My crabmeat was from Jimmy Lynn’s Seafood on 18226 Coastal Highway, Lewes, DE)
Garnish: Diced vegetables; peppers, all colors, tomatoes, avocado, green onions, cilantro
Place all ingredients in the blender, except the crabmeat.
Cover and blend until smooth.
Adjust seasonings.
Chill
Garnish, serve and enjoy!!
This recipe serves 4. It can easily be doubled; just do it in batches.
Note: In many recipes, a slice of day old bread is also added. I have done it in the past but not this time. Please use a gluten free bread if you decide to do so, and have to follow a gluten free diet.
This gazpacho can be just your meal but it can also be the start of a great summer dinner, as well. Just use small bowls; it will serve about 6 people then.
Stay cool!!
May 8th, 2012
I cannot believe I am putting this recipe again on my website. It finds itself in the blog again, because it is sooooo good. Well, if you don’t like coffee or curry, then skip this post. You can probably make it without it, but, it won’t be the same.
So, I found myself in the mood for comfort food. It has been windy and cloudy this afternoon in the Delmarva Peninsula. The weather has been changing and a stormy night of rain awaits us all.
“Comfort foods may be foods that have a nostalgic element either to an individual or a specific culture.” They have flavor, color, and are easy to prepare. Comfort foods mofidy or affect our moods.
The recipe is not an original of mine. It was found on a Southern Living Magazine. I have claimed it my own, since I have changed it to be gluten free. To tell you the truth, not much needed to be changed. The cup of breadcrumbs was the main ingredient that needed some alteration. That was not a problem. Just crush gluten free crackers; enough to make crumbs.
Sweet ‘n’ Saucy Meatloaf
For the meatloaf:
1 pound lean ground beef
1 pount pork sausage (I used Jimmy Dean’s. It is gluten free.)
1 cup breadcrumbs (made with gluten free crackers)
1 large egg, beaten
1 medium onion, chopped
1/2 cup milk
2 garlic cloves, crushed
1 tablespoon fresh parsley (I forgot to get it, so I used dried.)
1 tablespoon curry powder
1/2 teaspoon pepper
Pre-heat oven to 375 degrees.
Combine all the above, 10, ingredients.
Shape into a loaf and place in a lightly greased baking pan.
Place in the oven and bake for 30 minutes. Make the sauce. After the 30 minutes of baking the meatloaf, pour 1/2 of the sauce over it and bake another 45 minutes.
Sauce:
2 tablespoons butter
1 small onion chopped
1/2 cup ketchup (Heinz is gluten free.)
1/4 cup packed brown sugar (I used Spenda Brown Sugar Blend)
1/4 cup water
1/4 cup beef broth
1/4 cup Worcestershire Sauce (It is gluten free.)
1 tablespoon instant coffee
2 tablespoons rice vinegar
2 teaspoons lemon juice
Melt butter in skillet over medium heat. Add onion and saute for 5 minutes. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer for about 10 minutes.
You see how easy this recipe is? If you think that the pan in the oven needs more sauce, then you know what to do. You can also add a bit of more beef broth to the pan.
You can dress up the mealoaf with greens and mashers. Or, do like I did and add a side of buttery acorn squash. Remember to save sauce to drizzle over the meatloaf.
This recipe serves about 4 people with leftovers.
Enjoy and make it your own…talk to you later.
 
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