7 results for tag: spinach


These are a Few of My Favorite Things

Who doesn't love a green bean casserole made with canned cream of mushroom soup and canned fried onion rings? We all grew up with some version of cream-drowned green beans at Thanksgiving. We love the old recipes because they remind us of family, happy times and traditions. Growing up, our family had a large Thanksgiving Day meal. Mama cooked for days, we scarfed it all up in less than twenty minutes, and then Mama washed dishes for days. She was a kitchen saint. These days, Vince and I celebrate Thanksgiving with some of our dearest friends. The hosts prepare the turkeys and ham and all I have to do is take a “dish.” My contribution to our annual ...

Baby, It’s Cold Outside

February is a great month for making soup. We've been lucky to have an occasional warm day in Beaufort lately, but those cold, grey days are no fun. All three recipes this week are for hearty, tummy-warming soups. The first two recipes are my concoctions. The third recipe is an Alabama treat from my friend, Janelle Proctor. All three soups freeze beautifully. Stay warm, my friends, spring is coming!Hamburger Taco Soup2 pounds ground beef½ large red onion, chopped2 (14-ounce) cans beef broth1 (15.25-ounce) can corn, undrained1 (15-ounce) can black beans, rinsed and drained1 (14.5-ounce) can diced tomatoes, undrained1 (10-ounce) can tomatoes with green ...

Cooking with the Movies

Photography by Susan DeLoach PhotographyRoll out the red carpet! The 10th annual Beaufort International Film Festival is in full swing with film makers, directors, screen writers, movie stars and lots of film-loving fans. Food has always been a key ingredient on the big screen. The recipes this week feature a taste of five of our favorite films including Interwoven, a new film from Beaufort's own filmmaker, VW Scheich. It's not too late to purchase your golden ticket! For more information about the Beaufort International Film Festival and to purchase movie and event tickets visit www.beaufortfilmfestival.com. See you at the movies!p.s. Thank you, ...

Let Them Eat Quiche!

Are you looking for a few new and easy brunch recipes? Try these! There's something for everyone – including ham, bacon, salmon, spinach, mushrooms, jalapenos and a variety of cheeses. Each quiche feeds six people. If you serve a variety, I suggest that you cut the slices a bit smaller so that your guests can try more than one offering. Happy Cooking!Ham and Cheddar Quiche1 (9-inch) deep-dish frozen pie crust, thawed3 large eggs, beaten1 cup milk1 cup chopped cooked ham1½ cups shredded sharp cheddar cheese½ cup sliced green onion1 teaspoon Dijon mustardPrick bottom and sides of crust with a fork. Follow directions on package and bake until pastry ...

Fabulous Feta!

If variety is the spice of life, then feta is the cheese – at least in this week’s recipes! Feta is a brined curd cheese that's traditionally made in Greece. It's an aged crumbly cheese, commonly produced in blocks and has a slightly grainy texture. The Greek word "feta" comes from the Italian word" fetta" which means "slice." Feta was introduced into the Greek language in the 17th century. Opinions vary whether it refers to the method of cutting the cheese in slices to serve on a plate or slicing the cheese to put it into barrels. Traditionally, feta is made in the lower Balkan peninsula from sheep's milk. Goat's milk has been used in recent ...

Luck of the Irish

Everyone's a little bit Irish on St. Patrick's Day! There's no better time to sample a few favorite Irish recipes and raise your glass to all things green. Erin go braugh! Ireland forever!Spinach Salad The piquant flavor of the vinaigrette makes this beautiful salad a show-stopper! For the vinaigrette: ¼ cup red wine vinegar 1 tablespoon Dijon mustard ½ cup ketchup 2 tablespoons sugar 1 tablespoon Worcestershire sauce 1/3 cup vegetable oil Salt Freshly ground black pepper For the salad: 1 (6-ounce) package baby spinach leaves 8 ounces fresh mushrooms, sliced 1 pint grape tomatoes, halved 6 boiled eggs, diced 12 slices bacon, cooked and crumbled 1 ...

Ricotta and Spinach Crepes Lasagna

A show-stopping and elegant vegetarian hors d'oeuvre or entree! Ricotta and Spinach Crepes Lasagna Purchase crepes from a local gourmet food store or use your favorite recipe. 15 (6-inch) crepes 1 cup ricotta or cottage cheese 1 cup jarred tomato-basil pasta sauce 4 to 5 ounces fresh spinach leaves Spray a foil-lined baking sheet lightly with cooking spray. Place a crepe on the baking sheet, top with 2 tablespoons ricotta and spread evenly over crepe. Add a thin layer of spinach leaves. Add a second crepe, spread with 2 tablespoons tomato-basil sauce; top with a thin layer of spinach leaves. Add third crepe and repeat layers continuing to alternate ...