Hi!
Welcome to my kitchen!
I was
born in New York City and lived in or around
that multi-cultural mecca most of my life. As a
result, I've developed a love for ethnic cooking of
many different traditions. So-called "peasant
dishes" are usually the most healthy way of eating.
The staples of rice and other grains that comprise
the backbone of the diets of most non-western
cultures have kept people healthy for centuries.
Favorite
RecipesSandy's
Infamous 15 Bean Soup1 pkg. dried mixed beans 1
large onion 4 cloves of garlic 2 envelopes of ham
flavor soup and seasoning mix 1 eight
ounce can of tomato sauce 1 pound of potatoes, cut
up 1 pound of pumpkin or winter squash, cut up 6
quarts of water or chicken stock Soak the beans
overnight and rinse well. Use a large soup pot or
dutch oven. Add beans to water or stock. Set on high
flame and bring to a boil. Chop onion and garlic
fine and sautee them together in a small amount of
olive oil or vegetable spray until they are
translucent, but not browned. Careful! The garlic
will burn! Add the tomato sauce, and cook over
medium flame until heated through. Add this mixture
to the beans. Add in the ham flavored soup and
seasoning mix. You can substitute a real ham bone
here, or any other favorite seasoner you have on
hand. Let simmer over medium heat until the beans
are done. This will take about three hours. Add
potato and squash, and let simmer for another half
hour. Salt and pepper to taste. I like to serve
this with rice, or add a handful of barley to the
soup while it's cooking. YUM! One
large onion Three cloves of garlic One medium
eggplant One yellow or red bell pepper One large
yellow summer squash One large zucchini
squash Four or five plum tomatoes Sautee onion
and garlic in large skillet or wok until they are
cooked through, but not browned. Core but do not
peel remaining vegetables and cut everything into 1/4
inch slices. Add to the pan, and simmer on low heat
until everything is cooked through to your preferred
doneness. Salt and pepper to taste. This is a
really simple dish, very low in calories, high in
nutrients, and is one of my summer
favorites. YUM! Zucchini
PieAn unusual dish, but really
good! One large onion Three cloves of
garlic One large yellow summer squash Two cups of
Bisquick low fat baking mix Two cups of skim
milk Six eggs, or the equivalent egg
substitute Pour into a large cast iron
skillet, or a 10" deep-dish pie plate, sprayed with
vegetable spray. Bake at 350* for one hour, or until
a toothpick inserted in the center comes out
clean. You can also add up to a half cup of
pepperoni slices, shredded ham, or a combination of
both. Zucchini Pie is a one-dish meal in
itself. YUM! Shrinky
Dinks! Okay, this isn't exactly a
recipe, but it's a fun project to do in the kitchen
with the kids or the grands! Pre-heat the oven to
350*. It has to be fully heated, or it won't work
right! Get the kids busy decorating styrofoam cups
with permanent markers. Place the decorated cups on
a cookie sheet and pop them in the hot oven for a few
minutes. Watch carefully! If you have a window in
your oven door, the kids will love watching! The
cups will shrink to half thier original size, and
they'll harden. You can string them together to make
garlands, windchimes with a sort of clunky sound, or use in any number of ways as
decorations. They even make cute shot glasses!
LOL!! Thanks for taking the time to visit my kitchen! Please sign the guestbook so I'll know who was snitchin' stuff from the fridge!
RatatouilleThis is a wonderful savory
vegetable stew, with a Mediteranean flavor. It's
really good served over a bed of cous cous.
This link will take you back to my main page but it's severely under construction, so don't go there! LOL!
You can however, visit my other site, The GLBT Grafix Shop for the largest selection of GLBT related graphics on the internet. Go ahead! You know you want to!
