Posted on August 20th, 2010 by sanaacooks
So what is the difference between nuts and seeds? I am glad you have asked. A seed is defined as a “plant structure capable of producing a new plant.” So a seed is anything that can produce a new plant. A nut is defined partially as a “hard-shelled dry fruit (as a peanut in the [...]
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Posted on July 21st, 2010 by sanaacooks
This easy appetizer makes a wonderful side dish, take-along for a summer picnic or a party. Best of all, it can be eaten cold. Ingredients 2 large eggplants 4 tablespoons olive oil 1 cup crumbled feta cheese 1 cup ricotta cheese 2 cups finely chopped parsley 3 cloves garlic, mashed 2 red bell pepper, or 6 [...]
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Posted on July 7th, 2010 by sanaacooks
Anyone who has planted zucchini squash will know what the “abundant” means. It is one vegetable that, once planted, resembles Jack’s beanstalk. That is, the zucchini vine never stops growing, so the question now, “what do we do with them all?” And we might wonder why such a plethora of vegetables doesn’t exist with hard [...]
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Posted on June 28th, 2010 by sanaacooks
It is officially summer which means the opening season for picnics. Whatever the menu in any picnic, there is always a potato salad on the table. I pride myself of trying every dish that someone bring to a gathering, the only exception is the potato salad. Don’t misunderstand me, I like potato salad like most [...]
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Posted on April 21st, 2010 by sanaacooks
More gluten free flour choices for your cooking: Arrowroot flour: Arrowroot flour is ground from the root of the plant. It is tasteless which make it an excellent thickening in any recipe. Buckwheat flour: The kernels can be pulverized in a food processor to make flour. This flour has strong nutty flavor and it is [...]
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Posted on April 15th, 2010 by sanaacooks
Growing up I knew of two kind of flour; dark-whole wheat flour- or white flour -bleached-. For me wheat flour was the only choice because wheat was the grain that planted there. In Latin America, corn is easier to come by that wheat. The result is that cooking with corn flour is a staple in [...]
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Posted on April 7th, 2010 by sanaacooks
when I grew up in Syria, my mother would bring home 20 artichokes at a time from the market so she could prepare them to store over the winter. All of us in the family had to help her by peeling the outer leaves and cleaning the Achoke@ (the fine, silky hairs near the heart [...]
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