This a low fat version of this popular dish. I do not fry the eggplant slices which cut down on the amount of fat in this dish and make it more enjoyable. serves 4-6 3 large eggplants 2 large onions, julienne 1 red bell pepper, cut [...]
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serves 6-8 2 Acorn squash 1 butternut squash 1 12-ounce can pureed pumpkin 4 tablespoons olive oil 1 medium onion, finely chopped 4 celery stalk, chopped 4 carrots, peeled and chopped 1/4 teaspoon crushed red [...]
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I just got a box of fresh figs, other women get perfume and jewelry for gift and I get food and I LOVE THAT. A gift that I can enjoy and savor. I took the box of figs and hid them in the back of the refrigerator so my husband can not find them. In [...]
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Pomegranate Walnuts Sauce Makes 3 cups 6 tablespoons olive oil 1 large onion, finely chopped 4 cloves garlic 1 tablespoon fresh ground coriander seeds 1 tablespoon fresh ground cumin seeds 1 cup coarsely chopped walnuts 1/2 [...]
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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 problem is now, “what do we do with them all? Why we might wonder why such a plethora of vegetables doesn’t exist with [...]
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During my last visit to Spain I loved their wonderful cold soup, Gaspacho. Although many countries claim a cold soup as part of their national cuisine, the credit really goes to Spain for inventing the original. We now are blessed with cold potato soup, which the French call Vichyssoise, pureed potato and leek soup with [...]
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In my home tomatoes are one vegetables that we can’t do without. We eat them raw, cooked, grilled and whatever other way there is to ingest them. We eat them for breakfast, lunch, dinner and for snacks when there is no meal on the table. The food literature I’ve been reading tells me that tomatoes [...]
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