Minty Peas and Onions

2 large onions cut into 1/4 inch wedges 1/2 cup chopped sweet red pepper 2 tablespoons cooking oil 2 packages (16 ounces each) of frozen peas 2 tablespoons minced fresh mint or two teaspoons dried mint In a large skillet saute the onions and pepper in oil until tender. Add the peas. Cook uncovered stirring … Read more

Marinated Vegetable Salad

Dressing 1/2 cup salad oil 2/3 cup wine vinegar 3/4 cup sugar 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Salad 1 16-ounce can tiny green peas 1 12-ounce can tiny white shoepeg corn 1 16-ounce can french style green beans 1 medium onion, chopped 3/4 cup finely chopped celery chopped pimento to your … Read more

Persian Eggplant Stew

Translated (basic recipe I used)–authentic-recipe-for-khoreshe-bodemjoon-a364970


Firstly the meat does not need to be beef, it can be made with lamb as well (i personally prefer lamb, it has more flavour). The meat is usually boneless, lean, and is cut into pieces of about 2x3x1.5 cm.

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Bryan’s Hummus This is the result of Laura’s love of hummus while expecting. I combined about 5 recipes in an attempt to mimic the hummus served at a local mideastern restaurant. Ingredients 2 cans chickpeas / garbanzo beans (rinsed and drained) OR freshly cooked beans (see note) 2 or more cloves fresh garlic (or more … Read more

Pea Salad

1 can peas, heated and drained-home canned are best 1 or 2 boiled eggs, diced 1 small onion, diced ¼ to ½ cup soft cheese, diced such as American Mayonnaise as needed Combine and mix all of the above. May use additional egg slices on top.