Tag Archives: food

Homemade Granola – Weight Watchers Friendly

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Hey friends, I’m back with another video.

I don’t think the New England weather knows what it’s doing this year. Hot as heck one day then so cool the next. I won’t complain, as I would rather have the non-humid days. Who’s with me on that?

Today, I’m sharing my granola recipe that is also Weight Watchers friendly.

This granola makes me happy.  I put it on top of my yogurt and/or fruit.  I used to be so afraid to make it, but it’s so easy as you can see in my video. Make it your own so you know what’s in it.

I hope you enjoy and share any recipes that you make or if you give any of mine a try. I love it when a follower tries one of my recipes and tells me how easy it was and they loved it.  That makes me so happy. It’s a win win.

If you’d like to follow me in other places besides my blog, here is where you can find me:
Instagram: judys_heart
Facebook: https://www.facebook.com/judy.shea.12

Thanks for all the support. It means a lot to me.I’ll be back soon with another recipe to share.

Judy ♥♥♥

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Sito’s Kitchen – “Mamooniyeh”

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Hey friends… I’m back with a new Sito’s Kitchen video with mom.  Today, we make a dessert that I grew up with called “Mammooniyeh” (not really sure of the spelling), but oh my gersh.. it’s so good.  Be the person who makes something different at home or to bring to a dinner party.

I hope you enjoy this one.

 

 

Have I told you how much I appreciate you lately???  Well, I do.. more than you know.

I love all the feedback I’m getting.

Please share and subscribe and like.  That keeps me creating food and art.

Love yaz

Judy ♥♥♥

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Blog: thekeytomyart.wordpress.com
Instagram: judys_heart
Facebook: https://www.facebook.com/judy.shea.12

Sito’s Kitchen – “Itch”

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Well, hello my friends and Happy Summer.

I sure hope you are all enjoying your weather wherever you are. We have had such a strange summer with lots of little thunderstorms and sunny, hot days.  It just feels good to leave the house without grabbing a jacket and walking in warm weather.  It doesn’t last long, so better enjoy it while we can, right?

Today, I am posting a video of Sito’s Kitchen with mom and I making a great dish called Itch (pronounced “eech”).  This simple dish is great alone, in a salad or as a scoop-able dip/appetizer.

As I write this, I realized you could replace the bulgar with quinoa.  Get creative, but the tomato paste is key here.  Take this to a party and you will be the talk of the town. LOL!!

I love hearing from you. Please leave a comment and like my post if you do enjoy it. Don’t forget to hit the thumbs up and subscribe.  I would love it if you shared with with your friends. 

I’ll be ready for an art video soon, so stay tuned for that.

“See” you soon

Judy ♥♥♥

 

 

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 ♥♥♥

Baklava -New Video

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Hey there, friends.   I hope this post finds you all doing super.

It’s been challenging to get any art videos done in the past few months… or for that matter, art time in general.  However, I recently went to a party and decided to make Baklava for our hosts.  Since I hardly make it, I thought I would capture it on video.  Of course, I had to call my mom a few times for some help.  So, instead of “Sito’s Kitchen”, this is “Judy’s Kitchen”.

Hope you enjoy this and make it, too.  It’s not as hard as you think. Holidays are here and this would be perfect to bring to a party. They will be impressed.

 

I’m hoping to keep up these videos by visiting my family’s homes in the future and creating their favorite recipes.  Well, that is, if they want to be on film. We’ll see how that all turns out.

I’m hoping to get some recent art posted soon.

Thanks, for all your patience, sticking by me and your lovely comments.

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 ♥ ♥