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 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!!
March 12th, 2013
I really did not know that one had to have an excuse to eat meatballs. Call it National Meatball Week or Day, meatballs are one of those dishes that have been made forever. Everyone has a recipe and so do I. Come to think of it I have a few.
Converting traditional recipes to gluten free recipes is easier than you think. Nowadays, there are so many substitutions. This particular recipe called for panko bread crumbs. A company by Aleia’s makes a gluten free panko bread crumb. You can find it at most grocery stores.
The Woscestershire Sauce was gluten free and low sodium, as well. The Dijon mustard I used was Emeril’s. The ketchup I used was Heinz; no salt. And, the brown sugar could be either regular or the Splenda Brown Sugar Mix.
Hope you like it.
Pork Meatballs with BBQ Sauce
1 lb. ground pork
1/2 tbsp. olive oil
1 tsp. minced garlic
1 tbsp. minced onion or shallots
1 tbsp. Worcestershire sauce
2 eggs
1/2 cup panko bread crumbs
Salt (optional) and pepper to taste
BBQ sauce (follows)
Preheat oven to 375 degrees.
Saute garlic and onion in olive oil until nicely caramelized, about 4 minutes.
Place mixture in a large bowl and let cool for a few minutes. Add remaining ingredients and mix well.
Roll mixture into 3/4 inch meatballs and place on an ungreased cookie sheet.
Place in the oven and bake for about 20 to 25 minutes.
While they are baking make the BBQ Sauce:
1/2 cup chopped yellow onion
1 minced garlic
1 tbsp. vegetable oil
1/4 cup Worcestershire sauce
3 tbsp. brown sugar
3 tbsp. Dijon mustard
1 1/2 cups ketchup
Saute onions and garlic until golden in a large frying pan or saucepan. Add rest of the ingredients, bring to a boil and simmer 20 minutes. Cool a bit and blend in a blender until smooth. Taste it. I added a bit of apple cider vinegar…liked it better.
They say that we, Americans, eat our meatballs the wrong way. We should have the meatballs be the main event on the dish. The side dishes; pasta, rice, salad, should be just that…a side dish.
Well, I made this one my own by placing the meatballs over a coleslaw (traditional), and a mixture of veggie slaw.
Chit, Chat, & Chow!! Talk to you later…
January 27th, 2013
It’s 30 degrees at the Delaware Beaches. That calls for a homemade soup; comfort food.
A few yeas ago I was watching Rachael Ray on t.v. and she mentioned a recipe that her mother used to make all the time. Well known cooks do like those meals they grew up with. A well known chef from the Delaware Beaches told me that he still makes those green bean casseroles, etc. etc. during the holidays. They are recipes that are simple, nutritious and well seasoned…most of all, they bring good memories.
Most of the time I pick up a recipe, look at it, make it the way it says it should be done, then, a little bit of this and a little bit of that and it will be changed by adding or deleting ingredients…making it my own.
This recipe was not gluten free, but I have made it so by using ingredients that are gluten free. For example, gluten free flour, cider, and broth. I never buy shredded cheese. A lot of times they put a preservative that has gluten, therefore, I grate my own.
Hope you enjoy it!!
Cider Beef with Smashed Cheese Potatoes
3 tablespoons olive oil
3 tablespoons butter
2 lbs. top sirloin, cut in 1 1/2 inch cubes. (Any other preference of beef, you know what to do. I had some fillet and that’s what I used.)
Salt is optional…black pepper? Always.
1 chopped large yellow onion; the ones that make you cry.
3 medium carrots, chopped (I never peel them, but do so, if you want to.)
1 lb. turnips, peeled and chopped
4 tablespoons of all purpose flour (I used a gluten free flour; rice, almond.)
3 cups of good quality, dark and cloudy apple cider…check the ingredients if you are making this recipe gluten free.
1 1/2 cups of beef broth or stock (I usually buy low sodium. Plenty of them are gluten free.)
2 pounds potatoes, chopped (Again, if you want to peel them, you know what to do.)
1/2 cup sour cream
2 cups shredded sharp white Cheddar cheese (I did not have any so I used what was in the refrigerator…I think it was Colby.)
snipped chives for garnish
Pre-heat oven to 425 degrees.
Place an oven proof pot (make sure you have a lid) over medium high heat on the stove top. Add the olive oil and butter. Season the beef with salt and pepper and add to the pot once the butter and oil have melted.
Brown on all sides. It will take about 5 minutes or so.
Add the onions, carrots, turnips, and cook for about 5 minutes.
Sprinkle the flour and stir to combine and coat, about 1 minute.
Stir in the apple cider and the beef stock, or broth.
Transfer to the oven and braise it for about 45 minutes.
While braising, fix the “smashed” potatoes, by boiling potatoes in a large pot, about 15 minutes. Drain and return them to the pot.
Add milk, sour cream, and cheese. I used a mixer to mash them because it gives them a smoother consistency.
Serve the soup, top it with the mashed potatoes…garnish with the chives and extra grated cheese.
You want more potatoes than soup? You decide. Enjoy!!
Add a salad and you have a complete meal. That was easy.
Note: You can cut the ingredients in half to make it for just a few of you.
September 9th, 2012
The dark meat has always been more economical. Dark meat aficionados will tell you that it is low in carbs, moist, and, definitely, more flavorful. The only thing is that if you do not like dark meat, then skip this post. Because this post only uses leg quarters.
I will be the first one to tell you, that my preference is the white meat. Crispy fried chicken? I’ll eat either one. Barbecued? Yes, probably, the same. You can get these leg quarters nice and brown in the oven; the combination of the stuffing and the meat will win you over.
The leg quarters are stuffed with grated zucchini, grated Swiss cheese, your own spices, homemade breadcrumbs….and I am not kidding, they are good enough to serve at a party. Oh, and so easy make too. Assemble ahead of time, place in the oven. Enjoy your company and serve.
So, if you are looking for a tasteful and delicious dish, then, read on.
Zucchini Stuffed Chicken Leg Quarters
4 large chicken quarters (there were 5 in my package)
2 cups grated zucchini (1 or 2, depending on the size)
2 cups grated Swiss Cheese (grate your own)
2 eggs
salt (use your own judgement)
Pepper (same as salt)
1/4 teaspoon of garlic powder (optional)
1 tablespoon butter, melted
Paprika
1 1/2 to 2 cups of homemade breadcrumbs. Note: To make this recipe gluten free you need to use gluten free bread. I toasted the bread and crumbled it. Depending on the size of your bread, you might have to use 3 slices. If you do not have a gluten allergy or intolerance, you may use commercially prepared stuffing.
I really don’t like to touch raw chicken with my hands, but you really need to get your fingers on this chicken. Separate the skin, gently. You want to create a pocket so the stuffing stays in place. Get your fingers in there and work it. Set them on a lightly greased baking sheet.
Pre-heat oven to 350 degrees.
In a bowl mix the rest of the ingredients; the zucchini, the grated cheese, etc. etc.
Slowly, and in small amounts start stuffing the leg quarters. You want them full, but you also want the skin to cover all the stuffing.
Do you mind the skin? It turns a beautiful color and I don’t think there would be any other way to stuff them.
Once they have been assembled, melt one tablespoon of butter and brush the top of the quarters. Then, sprinkle a little paprika on top for added color and taste.
Place in the middle of the oven and bake for about 45 minutes to 1 hour. If you want them to brown even more after cooking, just turn the broil on and give it a couple of minutes; just a couple, though.
Take them out…add your sides…and enjoy!
My sides: asparagus, new potatoes, and…..canned cranberry sauce!!
Note: This recipe doubles easily. It is one of those that you can start adding different ingredients to the stuffing, making it your own!!
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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