Hearty & Healthy Frittata


Hearty, Healthy, and Simple! I love to throw together a dish like this, nothing fancy, yet when you take that first bite…you feel like ” Oh, Captain Crunch, I’m not trading cereal in completely …..but this is to good to pass up !”

Very much like my grandmother, Sittu, she would never pass up the chance to cook & tell stories. Especially when I’d come home with the boys after being out to a football or hockey game. As for the boys they jumped at the chance to get to drop me home safe and sound because they knew something good was going on in the kitchen. We would try to stay out later than my grandfather, only I think he was able to sneak a nap in the afternoon allowing him to play cards til the wee hours!
As we teenagers sat about the table, Sittu set us to task, like chopping onions. The aroma units begin to fill the air as she begins the interrogation; “where are you from, who’s your people” You see, for her it was important that you know where you come from, who you belong to, that way you know where you are going, and what your made of.
Whether she was putting a plate of meatballs in front of you, or a plate of eggs, she filled your soul with a comfort and a sense of belonging.
This recipe is really as easy as;
8 eggs, whisk in a bowl
2 Tablespoons of oil in a skillet
Add 1 cup of veggies ( onion, potato, spinach, broccoli ) ( bacon is optional )
Sauté veggies 5 minutes, add eggs, salt & pepper
Stir gently about 3 to 5 minutes
Place in oven at 350 for about 8 -10 minutes.



Churros Cups with Lime Cilantro Ice Cream




Eggplant Caponata


A classic way to keep healthy eating in your routine. Eggplant, peppers, couscous & chicken sausage!

1 ratituie   2 ratitouie

Step 1. Slice peppers & onion, heat olive oil in a skillet with crushed red pepper, oregano, salt & pepper. Add peppers and cook 3 – 5 minutes.

3 ratitioue              4 ratitiouie

Step 2, Add the cubed eggplant, simmer for 15 minutes ( add water or beef broth if needed ) After the eggplant is tender, add crushed tomatoes, let simmer,

Serve over pasta, rice, or couscous. Enjoy !

Brussels Sprouts Au Gratin

sprouts au gratin

Even Picky eaters can’t resist! Perfect side dish that is easy to assemble.

sprouts 1       sprouts2

Step 1 : Slice Sprouts, place in baking dish.

Step 2 : Drizzle olive oil add salt & pepper then roast on 375 for 20 minutes

sprouts 3         sprouts4

Step 3 : Whisk 2 Tablespoons of flour with 1 1/2 cups of milk, pour over roasted sprouts.


Add your favorite cheese, mozzarella or Gruyere or cheddar. Bake additional 15 minutes. Enjoy !!

Broccoli Rabe

Gypsy Soup


A healthy, spicy, twist to dinner. Keeping those winter colds far, far away, by sneaking in the greens again.

Broccoli Rabe is a little bitter, we can fix that! In a large pot, melt 2 tablespoons of butter, add 3 cloves of garlic, 1 Tablespoon crushed red pepper flakes, 3 Tablespoons of olive oil. Now add your washed, cleaned and trimmed broccoli rabe.  Sauté for about 4 minutes, then add 1/2 cup white wine and 1 cup of chicken broth.
While this simmers, about 10 minutes, boil your fresh pasta.
Serve the bed of pasta with the broccoli rabe poured over the top, and enjoy!

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Coconut & Raspberry Cake

Gypsy Soup


Aah yes, just like a little bunny on Easter, fluffy and irresistible. Before we had lots of restaurants and grocery stores and bakeries, we had family gatherings where everyone took part in bringing a dish or two.
In my family, it would begin the week prior to a holiday. We took turns going to each of the Auntie’s houses. Uncle Joe made the best sausage, and I loved being in the kitchen with the guys. They let me sit on the counter, as they swapped stories and smoked cigars. I was treated like the princess, til it came time to do the dishes!
The next day we’d be at Auntie Mabel’s, she had the desserts duty. All the cousins were set to task, except me. I would dodge them by hiding out with my Uncle’s and learning how to play cards.
Yes, each home had a part in the meal…

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Healthy Carrot & Apple Muffins

Gypsy Soup


Satisfy that sweet craving!! Another swap-able ingredients recipe for you to play with your food. Add oats, or raisins, sunflower seeds, you earth-biscuit folks 😉
Back in my vegetarian days, I was on a carrot kick. Carrot juice, carrot cupcakes, carrot salad. I set up table at the town fair, and my folks came to visit me. First thing my father asked was why my lips were orange! Seems to many carrots can create an orange tint around your mouth. Second thing he said was that it surprised him how delicious these little muffins are.

Feeling proud to pass along the recipe; It is under breakfast

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