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This is a simple recipe using more illustration work than wording. It features 1 green pepper chopped, 1 onion chopped, 1 lb ground beef cooked, 2 cans of chopped tomato, 1 can tomato paste, 2 jars of tomato sauce, salt, pepper, chili powder and bay leaves. Then 2 cans of kidney beans. The illustrations are original watercolors with a yellow plaid kitchen'y background with a red frame.
This recipe is from my sister Lourdes that lives in Mexico City. I love her cooking; she has the quality of adding that extra ingredient that turns an ordinary recipe into an extraordinary one.
A LITTLE BIT OF HISTORY
When European explorers came to Mexico squash blossoms were part of Aztecs’ diet.
Squash seeds have been found in Archeological digs in Mexico (between 9000 and 4000 B.C.).
Columbus brought squash seeds back to Europe in his explorations.
One cup of squash blossoms only has five calories, It also has one gram of carbohydrates and less than one gram of protein, they are high in calcium and iron and especially high in vitamins C and A.
Quiche is often my go-to dish when company stays with us and I want to make an easy brunch, lunch or dinner. It is always appreciated and not much work! This crustless version is light and delicious!
In a pinch: No broccoli? Substitute tomatoes, mushrooms, spinach, kale, or almost any green vegetable.