January 26th, 2023

Soup, Cozy Winter White Bean Soup, Recipe, Healthy, Vegan, Cold and Rainy Day, Comfort Food, Southern Delaware, Rehoboth Beach,Delaware Beaches

Every month I get a magazine, not one I had requested. In it they always put a recipe. To tell you the truth they all look pretty good.

What a rainy afternoon we had in Southern Delaware yesterday. The latest recipe in that magazine was Cozy Winter White Bean Soup. The recipe comes The Yoga Plate: Bring Your Practice into the Kitchen with 108 Simple & Nourishing Vegan Recipes.

The recipe has simple ingredients and it is very easy to make.

COZY WINTER WHITE BEAN SOUP

2 tbsp. olive oil

1 medium onion diced, about 1 cup

2 stalks celery, diced

3 cloves garlic, peeled and minced

2 cans white beans, drained and rinsed

2 medium potatoes, diced, about 2 cups

2 large carrots, diced

1 tbsp. Finely chopped parsley

1 tsp. Himalayan pink salt (use what you have)

6 cups vegetable broth (I used low salt and then adjust)

1 cup water

salt and pepper to taste

In a large soup pot, heat olive oil over medium heat. Add onion, celery, and garlic and cook until the vegetables are tender.

Add the beans, potatoes, carrots, parsley, salt, 6 cups of broth, and 1 cup of water. Bring to a boil. Reduce the heat, cover and simmer for about 1 hour. If necessary, add more water and salt and pepper to taste.

How easy is that? Serve it and enjoy??

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April 28th, 2014

Rehoboth Beach Eats, Meatless Monday! Golden Austrian Cauliflower Cream Soup, Recipe, Easy, Gluten Free, Delaware Beaches, Southern Delaware

This recipe is from the book called The End of Diabetes by Joel Fuhrman, MD.  A very interesting book…I have it on my Kindle.  Dr. Fuhrman says “When you eat a diet rich in healthy, natural foods from the earth, you give your body the nutrients it needs to heal and protect itself”.

It has started to rain.  This soup is tasty, filling and vegetarian.  The only thing I changed was that instead of water I used No Salt Vegetable Broth.  It gave it even more flavor.

It is up to you if you wish to use organic vegetables.

GOLDEN AUSTRIAN CAULIFLOWER CREAM SOUP

1 head cauliflower, cut into florets

3 carots, coarsely chopped (I bought the shredded carrots.)

1 cup coarsely chopped celery

2 leeks, coarsely chopped

2 tablespoons of your favorite no-salt seasoning blend

1 teaspoon Mrs. Dash spice blend

2 cups carrot juice, fresh or bottled

4 cups of No Salt Vegetable Broth

2 cloves of garlic, minced

1/2 teaspoon nutmeg

1 cup raw cashews

5 cups chopped baby spinach

Place cauliflower, carrots, celery, leeks, 2 tablespoons seasoning blend, Mrs. Dash, carrot juice, No Salt Vegetable Broth, garlic, and nutmeg in a large soup pot.  Cover, and simmer until cauliflower is soft; about 15 minutes.

Transfer 2/3 of the soup, (vegetables and stock) to a blender or food processor, add cashews, and blend until smooth and creamy.  You might have to do this in batches.

Return blended mixture to the soup pot, stir in spinach, and simmer until spinach is wilted.

Serve and garnish with a few cashews.

Note:  The cashews add thickening power, protein and fat to this delicious soup.

July 14th, 2011

K & H Hot Bagels, Breakfast, Lunch, Wholesale, Retail, Rehoboth Beach, Restaurant, Review, Delaware Beaches

 

Over a week ago, Trish said to me, as I was walking my neighborhood, that she was going to get bagels from the new place located at Midway.  I did not know there was a bagel place there. But, I did find out that they opened 3 months ago. Put it in the back of my mind as a possible post for my blog. 

I also have a friend that eats a bagel and a banana every single day.  I, on the other hand, hardly eat bagels.  Therefore, I am no expert.

Bagels were brought to the U.S. by immigrant Polish-Jews.  In 2008, Gregory Chamitoff, an astronaut, was the first person known to have taken 18 sesame seed bagels into space on his 2008 Space Shuttle mission to the International Space Station.

Today, I decided that K & H Hot Bagels was the place to check out.

First of all, K & H Hot Bagels is located at 18675 Coastal Highway, Rehoboth Beach, DE 19971.  It is the same shopping center where the Midway Movie Theaters are located, Rt. 1.  Tel. 302-645-1535, Fax 302-645-1570.  Plenty of parking available at all times.

They open 7 days a week.  Mondays to Saturdays from 5 a.m. until 5 p.m., Sundays from 6 a.m. until 4 p.m.

I spoke to Herberth Loaiza.  He told me that his alarm wakes him up every day at 3:00 a.m.  Yes, that early.  All bagles are baked in the premises.  No preservatives are added; everything is 100% natural, no fat, and no cholesterol.

They also make bialys, which are small rolls that are a traditional Polish dish.  They are similar to a bagel but instead of being boiled before baking, a bialy is simply baked and there is no hole in the middle; a depression instead.

Herberth told me that they also bake pastries and muffins.  Breakfast is served all day.  But, the restaurant also has homemade soups, which are never frozen.

Available are also gourmet salad sandwiches, premium cold cut and cheese sandwiches, wraps,and fresh salads. Some from the grill, like cheesesteak hero, chicken cheesesteak, tuna melt, grilled roast beef, onions, mushrooms and gravy, among others.

You can also call or fax your orders in and they will have them ready for you.

I bought an everything bagel, a roll and a sundried tomato bagel.  I decided to eat the sundried tomato bagel and I found it to have a nice crusty outside and a soft middle.  I even ate it plain.

K & H Hot Bagels have coffee and cold drinks.  Tables are also available in case you want to sit down and take a break.

It was time to go but not before I was able to take a peek at their kitchen which had bagels and other goodies resting until it was time to be baked.

Let me know how you like them.  And, remember that they do sale retail and wholesale.

 Note:  Information for this post was obtained from http://en.wikipedia.org.

Talk to you later….what a beautiful day it was….the visitors must be having a ball!!

December 12th, 2009

Soups…Recipes…Delaware Beaches…Ocean City, Maryland…

 

It has turned pretty chilly in the Delmarva Peninsula.  The following 2 recipes are good for cold weather; easy to prepare and double.

These recipes are perfect for someone on a gluten free diet.

 

Bean Soup

 

1 ham bone with plenty of ham on it

2 quarts water

1 onion, chopped

4 potatoes, diced

1 lb. dry lima beans, soaked overnight and drained

1 can tomatoes, chopped

1/2 tsp. leaf thyme

1/2 cup diced celery

Chopped parsley

Simmer all ingredients except the parsley in a large heavy pot for about 4 hours or until the ham is ready to fall off the bone.

Remove the ham bone, cut the meat into small pieces, and return the meat to the soup. 

Season to taste and serve sprinkled with chopped parsley.

Note:  You may also replace frozen lima beans for the dry ones.  It will save time.

Serves 8 to 10, depending how hungry your guests are and if you are serving this soup as a main entree.

A good crusty bread would be a great addition to this soup.

 

The following recipe is a favorite and it will be yours, as well, if you like onions:

 

Onion Soup Chablis

 

1 lb. white onions, sliced very thin

1/4 lb. butter

3 cups chicken broth

1 cup Chablis

1 tsp. salt (if you are on a restricted salt diet then omit)

pepper

2 cups medium cream (half and half will do)

Swiss cheese, freshly grated

Saute the onions in butter until soft and transparent but not brown.

Add chicken broth and simmer until the mixture is reduced somewhat.

Add the Chablis, salt, and pepper.  Bring to a boil.

Simmer for about 2 minutes.

Stir in cream, heat, and serve.

Garnish with plenty of Swiss cheese.

Serves 6.

 

As with any of the recipes, please make them your own and enjoy. 

See you…

October 12th, 2009

I Almost Forgot that at The Delaware Beaches, and Ocean City, Maryland is Monday Night Football…A Recipe for Foodies…

 

This is one of those recipes that is easy, filling , good and all you have to do is add a green salad, maybe some dinner rolls; sit back and relax.

 

Mexican Meatball Soup

 

2 tbsps. olive oil

2-3/4 cups chopped onion (divided use)

4 garlic cloves, minced (divided use)

2 small bay leaves

4 (14 1/2 oz.) cans beef broth

1 (28 oz.) can diced tomatoes in juice

1/2 cup chunky salsa (medium or hot)

1/2 cup chopped fresh cilantro (divided use)

1 lb. lean ground beef

1/4 lb. bulk pork sausage (Jimmy Dean’s is gluten free)

6 tbsps. yellow cornmeal

1/4 cup whole milk

1 large egg

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. ground cumin

1/2 cup long-grain white rice

 

Heat oil in a large heavy pot over medium-high heat.  Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.

Add broth, tomatoes with juice, salsa and 1/4 cup cilantro.  Bring to a boil, cover and simmer 15 minutes.

Meanwhile, combine ground beef, sausage, cornmeal, milk, egg, salt, pepper and cumin, then remaining cup of onions, 2 garlic cloves and 1/4 cup cilantro in a bowl.  Mix well.

Shape meat mixture into 1-1/2″ balls. 

Add rice and meatballs to soup and bring to a boil, stirring occasionally.

Reduce heat, cover, and simmer until rice and meatballs are tender, about 20 minutes, while still stirring once in a while.

Ladle into bowls and serve.

Note:  If you get ripe avocados you can chop them and garnish the soup with them.  Gives the soup even more color.

You can easily make this soup gluten free.  Check labels on salsa, beef broth and pork sausage.

Enjoy!!

October 3rd, 2009

At the Delaware Beaches?…In Ocean City, Maryland?…In Delray Beach, Florida?…These Recipes will be a hit on football week-ends…

 

Spinach Balls  (Thanks to Louise)

 

2 10 ounce packages chopped spinach, thawed and squeezed dry

2 cups herb stuffing mix

1 cup firmly packed freshly grated Parmesan cheese (5 oz. wedge)

1/2 cup butter, melted

4 small green onions, finely chopped

3 eggs

dash of nutmeg

mustard sauce – see below

Combine all ingredients, except sauce, in a large bowl and mix well.  Shape into 1″ balls.  Cover, refrigerate or freeze until ready to bake.

Preheat oven to 350 degrees.  Set balls on ungreased baking sheet and bake until golden brown, about 10 to 15 minutes.  Serve with the following mustard sauce.

 

Mustard Sauce

1/2 cup dry mustard

1/2 cup white vinegar

1/4 cup sugar

1 egg yolk

Combine mustard and vinegar in a small bowl.  Cover and let stand 4 hours at room temperature.

Note:  I would make the sauce ahead of time and then proceed to make the spinach balls if you are planning on serving them on the same day.

 

Chicken Tortilla Soup  (Thanks to Cindi)

 

2 14.5 cans diced tomatoes

2 cups chicken broth (I use the low sodium for dietary reasons)

1 1/2 diced cooked chicken

2 tsp. chili powder

1 box of Zatarain Red Beans and Rice (prepared-takes 30 minutes)

Monterey Jack cheese,  chopped jalapenos and tortilla chips for garnish

Combine the cans of diced tomatoes with the chicken broth in a large saucepan and boil.

Sprinkle the diced cooked chicken with the chili powder and mix well.  Add into saucepan, along with the prepared rice mix.  Heat through.

Scoop into bowls and top with the garnishes.

Note: I like foods with a little heat. For the garnish, put in the tortillas first, then the shredded cheese and then the jalapenos.  Or,  put the garnishes on the side and everyone can just add their own.  This recipe can be doubled  easily for a big crowd.  All you need to add is a colorful salad.  Very easy!!

 

Can you believe that I did not have any Key Lime Pie in Florida?  Well, with the above soup, you can have a sweet ending with the following recipe.

 

Key Lime Pie

 

Crust:

1 package Keebler, cinnamon graham crackers

3/4 stick butter, melted

Preheat oven to 325 degrees.  Crush graham crackers.  Combine with melted butter.  Press into a 9 inch pie pan.  Bake 5 minutes to set.  Cool.

 

Filling:

5 egg yolks

2 cans Eagle Brand sweetened condensed milk

2/3 cups Key lime juice

Beat egg yolks.  Combine with condensed milk.  Add lime juice.  Beat all ingredients together.  Pour into the 9 inch pan.  Bake at 325 degrees for 15 minutes.  Cool.  It will serve 8.

Note:  To serve you can use Cool Whip.  They have it even sugar free.  Or, you can make your own, which is  best.  Just use whipping cream (I use Lewes cream in Delaware) and whip it until peaks form. You may grate some of the lime in it while whipping and even add a little sugar, but you won’t need it.

Regarding the key lime juice.  The best is the fresh one; no question. Usually at the grocery store you can get a bag filled with the small key lines.  I would imagine that in Florida, you might even have a tree. If you don’t have anything fresh, then use the juice in a bottle.

I hope you like these recipes.  See you later.