Posted on July 28th, 2010 by sanaacooks
In my home tomatoes are one type of vegetable we can’t do without. We eat them raw, cooked, chopped, sliced, and whatever other way there is to ingest them. We eat them for breakfast, lunch and dinner, and for snacks when there is no meal on the table. The food literature I’ve been reading tells [...]
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Posted on July 15th, 2010 by sanaacooks
When The Zucchini reach the old world, you can say, it was magic. The Italian not only gave the squash variety its commonly known name, but they have developed dozen of ways to cook zucchini. Both the Italian and the French have created so many wonderful ways to eat zucchini it would be impossible to [...]
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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 May 19th, 2010 by sanaacooks
Some of the best dishes in every cuisine in the world has been developed from the creativity of ancient cooks who refused to throw away food that is not fresh either because of poverty orbecause the lack of access to plentiful ingredients. In the Mediterranean, bread was a basic ingredient that should never be wasted. Cookes used dry and [...]
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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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