Category Archives: recipes

Sito’s Kitchen – “Zahra”

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So happy to share with you Part 2 of Sito’s Kitchen. Join us as we make “Zahra”. This is a cauliflower casserole made with ground beef and tomato paste.. so easy and the results are delicious. Such a warm, comforting food for the big snow storm we are experiencing right now.

I hope you enjoy and please click the thumbs up and subscribe if you love it.

As always, thanks for stopping by and leaving your lovely comments.

Judy

Farmer’s Market Chunky Vegetable Soup

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Well, here I am.  Back again, but with culinary art this time.

You’d never know it was the first day of Fall, since it’s about 80 degrees and muggy out today

Every Sunday, our town has a Farmer’s Market that we walk down to. What a fun place to visit.  Live music playing, all kinds of pastries, produce, gifts, breads, cheeses.. you name it.   I wanted to buy some fresh veggies to make a big pot of soup; big and chunky. What a difference getting produce from the farms instead of the grocery store.  I also had some vegetables at home that I needed to use up.  From the market, I got fresh leeks (which I have never cooked with), green beans and carrots. Let’s go home and cook, shall we?

I feel like I’ve made this recipe before, but it always comes out different.  I chopped up all the vegetables to bigger chunks.. think stew size.  I don’t measure, but I probably used 1-2 cups of each. Leeks, summer squash, carrots, green beans, cauliflower, broccoli and a few white potatoes.  Add what you want, really, this is what I had.

In a big pot, drizzle some olive oil and start to saute all the veggies together, while stirring and tossing around. This will take about 20-30 minutes.  You want the veggies to start to soften a little.  Add whatever seasonings you’d like.  For me.. salt, pepper, granulated garlic, dash of allspice and paprika.

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Once you feel they are a little soft, add 4 cans of vegetable stock. I used College Inn, low sodium.  Let that start to simmer, then add a 1/8 of a cup of tomato paste.  Again, if you want more, then go ahead. I wanted a hint of tomato taste. You can tell by my spoonful of paste, I didn’t measure.  What can I say, I take after my mom. (visit us on YouTube; look for the “Sito’s Kitchen” videos).

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Let it all simmer for about 45 minutes or until the potatoes and carrots are soft and you’re done.  I added about a cup of frozen corn kernels toward the end.

Also, at the market, I got a loaf of fresh garlic herb bread from a local bread maker.   Serve a slice of that with the soup, topped with a little shredded parmesan cheese and oh my gosh, people.. it’s amazing.  I wish you were all with me around my table.  It’s all low fat.. well, except for the 3 slices of bread that I had.. shhhhh. Well, I had to test it, didn’t I?

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Note: If you don’t want to stand and cut up all the vegetables, get pre-cut ones from the market.  It’s a simple recipe, even for the kitchen challenged.  And… pssst.. if you really want it easier, use frozen veggies. Vegetables, spices, broth… BAH-ZING!  Done.

Well, that was fun and it’s great to “see” you all again.  I’m working on an art post now, as I get ready for the Art is You event in Stamford, CT that’s coming up.

Thanks for sticking it out and continuing to support me. I know I’ve been absent. We’ve had some illnesses in the family, so, Judy to the rescue… and of course that 4 letter word… W-O-R-K! Does it to me all the time.  I keep striving for balancing. That’s all I can do.

Judy ♥  ♥

 

Sito’s Kitchen – “Kibbeh”

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Well hello and Happy Mother’s Day to all you wonderful moms out there.

I thought I’d celebrate with my mom and you with a new video of Sito’s Kitchen.  This time we are making “Kibbeh.  This is baked ground meat that is mixed with bulgar, onions, allspice.. well, just watch and I hope you will be able to imagine the amazing aromas in the house.

 

Enjoy the recipe and thanks for stopping by and as always, I love hearing from you.

Judy ♥ ♥ ♥

Sito’s Kitchen – Shambooduc

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Happy New Year!  I can’t believe my last post was before the holidays and now it’s 2014. How did that happen?  Such a busy time of the year for me for work, plus the holidays and family stuff.  Well, you know what I’m talkin about, right?

Let’s get right to my cooking channel with my mom.  I’m so blessed to have my mom feel so well and be a great sport doing these videos.   They are tiring for her sometimes and can take all day.  My girls were with me for this video, so I was cracking up a bit.  You’ll see the blooper at the end.

So… it will speak for itself.

 

That’s a wrap!

I’ll be back this week with a new blog hop for StencilGirl Products.

Thanks for stopping by.  I love your comments and all your support.  Means so much to me.

Judy ♥ ♥ ♥

Healthy and Delicious Vegetable Chicken Chili – Repost

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I thought I would re-post this chili recipe since it’s cold out and we need some warming up… don’t you think?

Enjoy it!

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Today, I decided to make a chili with chunky vegetables and ground chicken.  If you are a vegetarian, you can completely leave out the chicken. It’s just as great without it.

Let’s go….

Ingredients:

1 pkg ground chicken
1 zucchini
1 summer squash
1/2 of a large onion or 1 small
1 red pepper
about 6 white mushroom caps.
1 28 oz. can of crushed tomatoes, plus 1/2 of another
2 cans of beans.  I used one kidney and one black.  Use what you want.  Rinsed and strained.
2 TBLSPN olive oil for pan

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Cut all the veggies the same size; about a 1/2 inch thick.  You want this chili to be chunky and full of love.

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In a large sauce pan, add a couple of tablespoons of olive oil, add ground chicken.  Medium high heat; Cook until no longer pink.

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Add all the veggies in the pan and stir and mix it all together.  Cook this on medium heat, stirring occasionally, about 15 minutes or until the onion and veggies have all softened.  Can you see the difference in the pictures, above?  CLICK FOR LARGER VIEW.

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Add your can and a half of the tomatoes, stir, then add the beans which have been rinsed in cold water through a strainer.  Incorporate all the beans into the sauce.  I started with one can of beans, but then decided to add another. Why not, right?

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Now, for seasonings:  Salt, pepper, granulated garlic, chili powder and ground cumin.  ALL TO YOUR TASTE.  Add more or less of what you like.  I end up with about a tablespoon or more of the chili powder and the garlic. Then add in the cumin as you like.  If you want some heat, then add a little cayenne pepper.. start small. Keep testing the taste to see what it may be missing.  It’s always better to under season, you can always add it.. but don’t over season, you can’t take it out.

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Now, if you can wait, let this simmer gently about 30 minutes.. if you can’t wait… GO FOR IT.. It’s your world.

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Serve this hot with some grated sharp cheddar cheese and some tortilla chips.  I used blue ones .   Just scooping the chili onto some chips with a little melted cheese just makes your mouth so happy.  The corn, crunch, cheese and chili together.. oh my.   I have issues.. I watch too much FoodTV Network. Guy Fieri would be proud.

Notes: Now, this chili is practically fat free.. the only fat in there is from the olive oil.  I also used Sargento Reduced Fat Cheddar Cheese, but only because that was my choice. I draw the line on completely fat free products, however.. no taste in my opinion.  This recipe will serve about 6 people.  Save the leftovers for another day or mix in some cooked pasta for another meal.  Freeze the rest, if you want.

I hope you enjoyed this recipe.  Stay warm if you are experiencing the cold like us.  This will do the trick.  ENJOY!

Thanks for stopping by. I love hearing from you. Let me know if you tried this recipe and how it came out.

Judy 

Butternut Squash Soup

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Time for some culinary art.

Any soup fans out there?  Well, this Fall, Panera Bread had a soup on there menu.  I believe it was called Autumn Squash Soup.  Let me tell you.. cuz you know I’m gonna anyway.  This soup was the best I have ever had.  If I could have licked the bowl and not looked like an idiot, I would have.  But, I digress.. I’ve heard it’s off the menu now. Very sad.  But, I’m happy again, cuz I made it myself.  I did some investigating on line and took some advice here and some there.  So, I put this concoction together and I must say, cuz you know I must.  It was fabulous.  Now, would I still play around with the tastes?  I may.  I think I would add a little coconut milk to it next time… cuz you know there will be a next time. The first time I made this, I roasted the squash.  The second time, I steamed it.  Here’s what I did.

Take one whole butternut squash.  Peel and clean and cut it into 2″ squares.  OR, you can get lucky and buy the ones already chopped for you.  So, you can either roast it in the oven or steam.  For this recipe, I steamed.

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In addition, you’ll need:

1/2 Cup Unsweetened Vanilla Almond Milk (this is where I would substitute Coconut Milk)
1 1/2 Cartons Chicken or Vegetable Broth (this can be varied, you can use less if you want a thicker soup).
1/2 medium sweet onion, chopped small
1 apple, peeled and chopped small (you can use whatever you want; I think mine was Gala)
Brown sugar to taste
Cinnamon and/or nutmeg to taste
Honey to taste
1 TBSP of healthy oil (olive/canola)

Steam the squash; mine took a good 30 minutes.

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Once the squash has steamed fully, put it aside in the steamer basket.  In that same pot, saute the onion and apple in the oil until tender. Then, add the squash to the pot. Add the broth and the almond milk and let this simmer about 30 minutes.

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Now it’s time to pull out your blender, or if you are one of the lucky ones, your immersion blender (much easier). I don’t have this, I used my old fashioned blender (I seriously got his for a wedding gift almost 30 years ago). Carefully ladle the hot squash mix into the blender, about 2-3 cups at a time and blend until smooth.  Put this in another pot or bowl until you blend the rest.

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Once you have finished blending, transfer it all back in the pot.  Now you can add your brown sugar and cinnamon.  I added a little bit of honey to sweeten it up a little.  This is where you can play with the flavors. Can you smell this? You can Google this recipe and find many variations. It was a lot simpler than I thought it would be.

I hope you try this and enjoy! Thanks for stopping by and for your support.

Judy ♥ ♥

Sito’s Kitchen – Making bread with mom

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I’m starting a series of cooking videos with my mom.  Both of my parents are from the Middle East.  Some of you know the story of how my dad went back to the old country to choose (yes, choose) a wife going from door to door.  When he brought my mom back to America, they started a family.  We had a busy household with my mom taking care of all 5 of the kids.  There are so many stories to be told about my parent’s life; especially with my mom coming to the USA, not knowing a word of English.

With all that said, I grew up with Sryian food and watching my mom make amazing food to not only feed the 7 of us in the family, but cousins, aunts and uncles.  Every holiday was at our house.  After I got married, I started to try to make a few of my mom’s recipes, but they never came out good.  Practice makes perfect.   So, as the years went on I kept on cooking and eventually, it all made sense.  Now, needless to say, nothing ever tastes like my mom’s food.  I don’t know what it is.  I guess there is a lot of pinches of love in it.

I thought it would be fun to cook with my mom and share it with you.

In our first premier episode, we are making a bread we call “Cleecha”.  This is compared to a bagel.  I started eating these when I was very young and my mom tells me that I used to eat them with my coffee at 2 years old. Yup.. that’s when I started drinking coffee.   AND.. I still dip them in my coffee after all these years.  The only way, in my opinion.

I hope you enjoy this episode.

Thanks for stopping by.  I love hearing from you and appreciate ALL the comments.  I read them all.

Judy ♥♥