In August of 2010 Teresa and I took an end of summer weekend trip to Montauk, Long Island with all of our girls. My youngest niece Lauren was also passing on the ‘clean-up’ torch to my granddaughter which she adamantly refused to accept! Our group of seven included me, my daughter Jennifer, granddaughter Stefani, Teresa, her daughters Tracy, Susan, Lauren and Kerri, her daughter-in-law. We were all crammed into a 2 bedroom rental for an end of summer weekend getaway with just us girls to relax & enjoy the sun and beach. Teresa bought matching whimsical nightgowns from Kohl's to commemorate the trip (as was her custom). Needless to say, it rained the whole time we were there! No sun, no beach, but plenty of food and laughs. We brought an abundance of groceries with us but forgot the couscous. When lunchtime came around we went to the only store close to our rental and purchased some. I originally came up with this dish for my son Jason's vegetarian friend when he was in college. It quickly became a favorite of mine as it was so quick and easy to prepare. The girls loved it and couldn't get enough of it so the recipe became known as Montauk Lentils & Couscous. When the rain finally stopped it was time to head back home. Although we were rained out for the entire weekend, we made our own sunshine & have the best memories of our girls trip.🌞🌞 The Rhode Island girls trip is another story...has anyone seen the Naval War College? Where's the token for the bridge, again? 😂 😂
2 cans lentils, do not drain (or 2 cups cooked brown lentils)
1 large onion, finely chopped
3 cloves garlic, minced
1 handful fresh spinach, torn into small pieces
1/2 tsp dried thyme
salt & pepper to taste
2-3 Tablespoons EVOO
1 Tablespoon butter
1 ½ cups cooked Israeli couscous (aka Pearl couscous)
Pecorino Romano cheese, grated
1/2 cup chicken broth if needed
In a large skillet heat EVOO & butter.
On medium-low heat, saute onion & garlic until they are translucent and start to carmelize.
Add salt & pepper along with the dried thyme & stir.
Add the torn spinach and continue to saute until spinach is wilted.
Add the lentils and stir well. Taste and add additional salt, pepper, garlic powder or thyme if needed.
Add the cooked couscous to the lentils and heat for a few minutes until hot.
Place in a bowl, sprinkle with grated Pecorino Romano cheese and enjoy!
Saute onion & garlic in EVOO & Butter
Add torn spinach & continue to saute
Add lentils and couscous
Notes: If too thick, add 1/2 cup chicken broth. To make this dish gluten-free use GF Couscous or GF Orzo pasta.
Now that Easter is over, what do you do with all the leftover ham? There's no better time than now to make my hearty, delicious, and comforting split pea soup using all the leftover ham including the bone. Jack looks forward to this soup so much that while it's cooking on the stove he's always asking 'is it done yet'....just like Barbara's dog, Lexi, barking while she waits to be fed! I think you get the picture!!! 🤣
1/4 cup unsalted butter
2 cups chopped yellow onion
1 cup celery, diced
1 cup carrot, diced
1/2 tsp kosher salt
1/2 tsp ground black pepper
3 garlic cloves, minced
1 lb dried split peas, rinsed
1 meaty ham bone (leftover from holiday dinner)
2 small bay leaves
2 tsp thyme, divided
7 cups Swanson Bone Broth Chicken or Swanson Low-Sodium Chicken Broth, both are gluten-free
1 cup water
1½ cups diced or shredded ham
In a large pot or Dutch oven, melt the butter.
Add the onion, celery, & carrots.
Cook the vegetables on a low flame until vegetables are soft and just starting to show golden color, about 8 minutes.
Add garlic and cook for 1 minute.
Add the split peas and stir to combine.
Add the ham bone, bay leaves, and 1 tsp of thyme.
Stir in chicken bone broth and water.
Bring to a boil and then reduce heat to low and simmer uncovered for approximately 90 minutes.
Stir often until peas are cooked down and soup has your desired consistency. (Add more water or broth if it thickens too much).
Add the diced or shredded ham 10-15 minutes before the soup is done.
When done, remove the ham bone and bay leaves. If any fatty chunks fell off the bone during cooking remove them as well.
Add remaining tsp of thyme and stir.
Ladle hot soup into your favorite bowl and enjoy!
Notes: This recipe does not contain any flour, and is naturally gluten-free if you use our recommended Swanson brands. It’s been my experience that other brands may contain wheat so please make sure you read the labels carefully.
We are so excited to share with you our chili recipe which today took first place for 'Traditional Chili' at Brunswick Forest Fitness & Wellness Center's '3rd Annual Chili & Mac n' Cheese Cook-Off'. We are especially excited that the chili was judged by several professional chefs & owner from our local area restaurants including Executive Chef Scott Euvrard from The Forest at Cape Fear National, Sous Chef Jon Michael Rehm from UNCW, Chef Garrett Swain from The Joyce Irish Pub, and Tom Mills, owner of Little Pond Catering. Thank you so much for voting for our chili.
2 to 2.5 lbs 80% lean chuck ground beef
2 lbs Neese’s hot sausage
2 large sweet onions, chopped
1 red bell peppers, seeds & ribs removed, diced
1 yellow or orange bell pepper, seeds & ribs removed, diced
In a large dutch oven brown the meat, using a slotted spoon remove the meat & set aside. Discard all except 2 Tablespoons of remaining liquid in dutch oven to sauté the vegetables.
Add bell peppers & onions to the dutch oven & cook about 10 minutes until onions start to turn golden. Add garlic, chili mix, mild green chiles, salt, pepper, cumin, harissa paste, and smoked paprika, combine well then cook another minute.
Return meat mixture back to the dutch oven and mix well.
Add Hunt’s tomato sauce. Mix well and cook for 1 minute. Add all the beans with their liquid. Bring to a boil, then cover with lid partially open & reduce heat to low, stirring regularly for 2 hours.
Remove cover and continue to cook on low 30 minutes or longer until chili thickens to your liking. (We love thick chili!)
Ladle into bowls. Serve hot with your favorite garnishes: Sour Cream, green onions, shredded cheddar cheese, guacamole and our Rustic Cornbread-Gluten Free. Enjoy!
Notes: To say that Jack & Gary love spicy food is an understatement. If it were up to them, we would be eating this chili every other night! The blend of beef, sausage, beans, & spices makes this a delicious hearty chili for any night of the week and oh so simple to make. Our recipe is for a crowd so if you’re just feeding a few, cut the recipe in half. Any leftover chili can be frozen for 3-4 months at zero degrees in the freezer. Serve with your favorite toppings. For those who like extreme heat like our husbands, add your favorite hot sauce, chili peppers or Sriracha.
Our chili recipe originated from Teresa’s daughter Tracy, a long time ago. Over the years we have adapted it to what it is today. Thank you Tracy. ❤️
Yesterday I saw codfish at my local supermarket's fish counter and thought how good that would be with some zucchini & chunks of San Marzano tomatoes that we both already had on hand. It was late Friday afternoon & both Barbara and I wanted to make a really simple & quick meal. This fish stew is naturally gluten-free...(My husband Jack has celiac disease so gluten-free cooking is a way of life for me.) We label it GF as a reminder that eating GF can be delicious and healthy.
2 large cloves of garlic, peeled & smashed, minced
1 tsp dried oregano
1 tsp salt (omit if salt sensitive)
6 Tablespoons EVOO, divided 4 & 2
dash of pepper to taste
dash of red pepper flakes, optional
12 large Green olives with pimento, cut in half
12 pitted Greek black olives, cut in half (Kalamata olives)
Pecorino Romano, grated for topping ( contrary to the old belief that you shouldn’t use cheese with fish…it’s delicious)
Minced fresh parsley for garnish
Using your hands, crush the San Marzano tomatoes, reserve liquid & set aside.
Pat the fish dry with paper towels then cut into 4-5 inch pieces.
In a large deep skillet heat 2 Tablespoons of EVOO on med-high heat. Add half the codfish and cook 3-4 minutes on each side. Remove from skillet & set aside. Repeat with second half of fish then remove & set aside.
In the same skillet, heat the remaining EVOO over med-high heat, add onions, oregano, zucchini, garlic, salt, and pepper until tender.
Add tomatoes and liquid to skillet. Bring to a boil.
Add the cod and bring back to a boil, spooning sauce over top. Reduce heat to simmer, uncovered just until fish begins to flake easily with a fork, about 5-7 minutes, no more.
Sprinkle with parsley and grated Pecorino Romano cheese.
Note: Serve with crusty bread. This also makes a wonderful meal served over your favorite pasta or rice.
Heavenly is the only way to describe this fabulous, hearty corn & crab chowder. My good friend, Nancy Baker, cooked this today for our bridge club gathering. Everyone loved it and Nancy was kind enough to share her recipe with me for our blog. Thank you, Nancy! ❤