Happy healthy fast and low-cost cooking!
- 2 zucchini
- 1 eggplant
- 2 peppers
- Sprinkle breadcrumbs 40 gm 1/2 cup
- 1/2 cup parmesan 40 gm
- 3 cloves of garlic
- Olive oil
- 5 tomatoes
- Parmesan cheese
THIS IS HOW I MADE IT AND IT TASTED DELICIOUS!
The recipe Pizza Neapolitan is easy to make at home. When I speak of Pizza Neapolitan I mean the one with anchovies and capers. Although Italy is a very small country and where most people speak the same language, there is often confusion about this subject: a real Neapolitan pizza recipe is always made with strong flavors. In some Italian towns the Neapolitan pizza is rigorously cooked in oven wood and lots of buffalo mozzarella, but just travel a hundred kilometers north of Italy and you will find a Neapolitan pizza made with anchovies, black olive, and capers.
ADVICE: Try your real Neapolitan Pizza with Black Olive Oil, true Mozzarella cheese, fresh basil, and a glass with the wine of your preference.
ITALIAN PIZZA ORIGINAL NEAPOLITAN
NEAPOLITAN PIZZA IN THE OVEN
- 1 tsp Garlic powder
- 1 tsp Herbs, mixed
- 2 Eggs
- 1 tbsp Mustard powder
- 250 g Macaroni, very small
- 1/2 tsp Cayenne pepper
- 230 g Plain flour
- 1 Salt and freshly ground black pepper
- 1 Vegetable oil
- 200 g breadcrumbs
- 30 g Butter, unsalted
- 50 g Mature cheddar cheese, grated
- 200 g Mozzarella cheese, grated
- 50 g Parmesan cheese, grated
- 16 slices Provolone
- 400 ml 1 or 2% milk
Chayote, also known as choko, xuxu, chayote squash, custard marrow, and others. Chayote is a fruit, but it is eaten as a vegetable in soups, stews, and salads. It is outstandingly delicious, and healthy.
Chayote is an excellent source of folate, a nutrient required for proper fetal development. Therefore, the squash may have appeal for women who are pregnant or trying to become so.
CHAYOTE GROWING IN ABUNDANCE
SAUTEED CHAYOTE WITH GARLIC
MEXICAN NOODLE SOUP WITH CHAYOTE AND VEGGIES
CREAMY CHAYOTE WITH VEGGIES SOUP
Flowers are so beautiful, they look gorgeous in their natural habitat, in our homes. Flowers are given to show love, passion, compassion, celebration, happiness. But flowers are much more than that. Lots of flowers are edible, like these common petunias!
Goat cheese with petunias
Beef with Petunias
MOST DELICIOUS ORIGINAL GREEK SALAD
INGREDIENTS FOR DRESSING
2 tablespoons dried oregano
1/4 cup red wine vinegar
1 cup extra virgin olive oil
2 large garlic cloves, mashed
Freshly ground black pepper
INGREDIENTS FOR SALAD
2 teaspoons salt
1 medium red onion, halved and thinly sliced
3 tomatoes, cut into wedges
1 cucumber, peeled and cut into chunks (cucumber is great for your health)
1 green bell pepper, seeded and sliced
1 red bell pepper, seeded and sliced
1/4 cup chopped fresh basil
1/2 cup pitted and halved black or green olives (both are my favs)
2 tablespoons fresh Italian parsley (the one I prefer)
6 ounces feta cheese, sliced
6 lemon wedges
Combine all the ingredients in a jar, shake well, and let stand for 30 minutes. Leftover dressing can be stored in the refrigerator for up to 5 days.
For Greek Salad:
In a bowl, combine salt with 2 cups water and add the red onion slices. Let the onions soak for 15 minutes then rinse and drain well.
In a large bowl toss the tomatoes, cucumbers, and peppers with the basil and enough of the dressing to coat vegetables well.
Adjust the seasonings. Plate in a high mound on a large plate and garnish with olives, parsley, feta, and lemon wedges and serve.
Caesar Salad Was Invented in Tijuana, Mexico by…
Caesar Cardini had originally operated a restaurant in San Diego, California, but relocated to Tijuana, Mexico with the advent of Prohibition. Like many restaurateurs, Cardini believed that a fine meal in the town required cocktails before dinner and wine with dinner. In Tijuana, he could offer both.
THE AUTHENTIC CAESAR SALAD
Original Caesar Salad Table-Side Prepared
- 1 romaine lettuce, split into leaves (discard the outermost leaves)
- 1 egg (see notes)
- Juice of 1 lime
- 2 tsp Dijon mustard
- 6 anchovy fillets, minced
- 1 clove garlic, minced
- 1 tsp Worcestershire sauce
- Freshly ground black pepper
- 125ml high-grade extra-virgin olive oil
- 30g parmesan, finely grated
- 2 baguette slices, toasted