Category Archives: recipes

Sito’s Kitchen – “Hushweh”

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Hey friends.. how is everyone doing in your part of the world?  We are getting better weather.. for a duck.   Spring is trying to emerge here in Massachusetts, but it’s coming.  We’ve had a couple of tease days of summer.  So nice by the ocean.

Well, I have a new video with my mom up.  We made a rice stuffing called Hushweh.  We pronounce it “HUSHOO”.  This dish is amazing.  This is what we grew up on… as you can tell that I’m not a size 0.. haha.  I’m so happy that my mom, at 91, wants to still do these with me.  It’s what she grew up with since she was a little girl… cooking, sewing and just taking care of others. Lots of sacrifice.  I don’t know how she did it, but you just do.

Anyway, thank you for stopping by.  I love all your comments and support. Don’t forget to LIKE the video and subscribe.

We’ll be back soon with a few more recipes.  In the meantime, enjoy!!

Please let me know if you try this recipe and how it came out.  I could never get the rice right.  Secrets are the key.

Love yaz

Judy ♥♥♥

Sito’s Kitchen – Making Tahini & Hummus

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Friends… HELLO.

Here in Mass, the weather is cold and dreary. We are wondering where Spring is. I feel like I live in Forks, WA. You know.. where the movie “Twilight” took place? I think “Bella” and “Edward” are going to show up at my door.. LOL
Then, in July and August, we’ll be complaining how hot and humid it is, right?

Cooking and art is funny. Funny, as in “strange”. You know, I have to cook everyday.. everyday…. and I do enjoy trying to be creative in that department. BUT, art.. art… I have to make time for it. Some days, I don’t know why it’s hard to get in the studio. Anyone have that issue? Please say yes. 🙂 So much going on in my head.. thoughts.. always thoughts. Do you know we have THOUSANDS of thoughts that twirl around in our brains, everyday. Which ones to you take action on? Which ones do you ignore on purpose? Which ones do you forget? Many are negative, many are positive. Squirrel!! That’s me.

Art doesn’t have to be an all day process. They (who’s “they”?) say just do 15 minutes a day of art. I think for me it’s ALL OR NOTHING. I discussed this with a group of women this week. What does that mean to you.. all or nothing? If I’m going to get in my studio, I want it to be for a full out project. But.. it doesn’t have to be that way. A little more consistency with little visits than ALL or NOTHING. You with me??? Let me know what it means to you.

I’m trying to take advantage of my mom wanting to do these videos with me. She surely is fun to do these videos with. Even with her shyness and getting tired, she knows what needs to be done and wants to take over. The boss, the queen, the best!! I do so cherish the amazing stories (of family and survival) she tells me of the old country when we are together. Recently, we spent the weekend together, just her and I.  Those memories of that time with her, will always be forever in my heart.

I hope you enjoy this video as I attempt to make tahini from scratch and then hummus. I put so much garlic in. My mom tries to tell me to put more oil in the hummus to “kill” the garlic. As you can see, I try to ignore her and get through the video. It was really garlicky… no vampire visits today. Ha!!!

Thanks for being here. I do this for my readers and subscribers and at the same time, I hope you’ll love what I show you.

Would love it if you LIKED and SUBSCRIBED to my YouTube channel.

Happy Spring!!!

Judy ❤

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