Anna Sultana’s Zucchini Dip, The Geminid Meteor Showers and December’s Full Cold Moon

We live in an amazing world!

Thanks to the internet I’ve been able to meet folks from around the world, including fellow food bloggers.

A blogger from New Zealand, Carole, recently posted about getting ready for Christmas.

She mentioned that it’s almost summer there.

We’re currently having a blizzard, which isn’t unusual for Winnipeg in December.

But Carole’s post reminded me that sometimes my posts aren’t very helpful to some of my readers.

Sorry about that.

I hope this recipe for a Maltese dip is handy for the fine folks south of the equator.

Hope you enjoy it during the holidays!

This recipe dates from the time the Knights were in charge in Malta. 

Most really traditional Maltese recipes are vegetarian, not because we were ahead of our time, or trying to be politically correct.

We just had more vegetables that meat to eat.

And we sure have a lot of courgette, also known as zucchini!

In the United States, Australia and Germany, the plant is called a zucchini, while in the United Kingdom, Ireland, New Zealand, the Netherlands and South Africa, France and Belgium it is called a courgette. 

In the United Kingdom, Ireland and New Zealand, a fully-grown, matured courgette is referred to as a marrow.

Trivia…

Mature zucchini can be as large as a baseball bat. The longest zucchini was 8 feet 3 inches long and was grown by Giovanni Batista Scozzafava in Niagara Falls, Ontario and measured on August 28, 2014.

The female flower is a golden blossom on the end of each emergent zucchini.

The male flower is borne on the end of a stalk and is longer-lived.

Hints:

If the water evaporates away while cooking, add a little more. 

Don’t overdo the water. You don’t want it to be soupy.

On the other hand, if it looks like there’s too much water, scoop out some.

Set the hot water aside just in case you need it to thin the dip.

You can also serve this as a side dish with steak, chicken or fish.

You can also add raw scrambled eggs to the zucchini mixture before you remove it from the heat. Then you can serve it as a brunch or a light lunch.

                        Zucchini Dip

Chop

1 fully mature zucchini, about 2 pounds

Place in a saucepan

the chopped zucchini 

1 Cup fresh flat parsley, chopped

1 Tablespoon minced garlic

Add 

1 Cup water

On medium heat bring the water to a boil, then reduce the heat and simmer 8 to 10 minutes, until the squash is tender.

Remove from heat.

Drizzle over the zucchini

2 Tablespoons extra virgin olive oil 

Mash the zucchini and seasonings together.

Season with

salt and pepper to taste

Serve with bread. Ma’s Hobz is best! 

A drizzle of oil is a nice touch. 

About the sky this week, thanks to the folks at The Farmers' Almanac…

December 8 – Earliest sunset of 2017 at 4º0 N. latitude. This comes two weeks before the winter solstice.

December 10 – Look to the east in the evening to spot the nearly-full Moon and Aldebaran, the reddish “eye of the Bull” (in Taurus) pair up in the sky.

December 11 – 13 – Bundle up for the annual Geminid Meteor Showers! These showers will peak on December 13, but that’s also the date of the full Moon so visibility may be hindered. They’re considered the best meteor showers of the year. The radiant — that spot in the sky where the meteors will appear to emanate — lies just below and to the right of the bright star Castor in the constellation Gemini (hence the name, “Geminids”).  Best viewing after midnight when the radiant point is high in the sky, until dawn, no matter where you are. You might even see an earthgrazer (meteors that last several seconds and often begin at the horizon). 

December 12 – The nearly-full waxing gibbous Moon is at perigee, its closest point to Earth in its orbit.

December 13 – December’s Full Cold Moon will be astronomically full at 7:06 p.m. It appears full for three days. Learn more how this month’s full Moon got its name in this short Farmers’ Almanac video.  

Safeway Tuscan White Bean and Zucchini Soup by Margaret Ullrich

Okay… the two big holidays for North Americans - July 1 and 4 - have passed, so we are now officially into summer proper.

And, if you live in Canada, tomorrow is Free Slurpee Day!

Here’s hoping all Winnipeggers do their bit so that we will continue to be the Slurpee Capital of Canada!

A brain freeze headache never killed anyone.

It just helps to prepare us for our -40º C winters.

it’s funny how we get used to things being done a certain way on certain days.

Not having fireworks at the start of July just wouldn’t seem right.

Traditions help us make a few memories, it’s a bit of fun to share, and what’s wrong with that?

Not a thing, because, as we all know, laughter is the best medicine.

Laughter and traditions aside, one can’t exist on slurpees.

No, really, the green slurpee does not count as a fruit or vegetable.

We do have to eat or drink a bit of the four major food groups every day.

And that means carbohydrates, proteins and dairy products, as well as real fruits and vegetables. 

Before Sobeys bought it, Safeway could be counted on to have a wide assortment of fruits and vegetables of all kinds and forms: fresh, frozen, canned, dried and juices.

And their food was carried in budget-friendly and family-friendly sizes.

The same considerate marketing plan carried through to their dairy department, which carried 2.5 Kg bags of Instant Skim Milk Powder.

It’s pretty easy for a family to drink 25 litres of milk.

Sobeys has made some changes in what can be found on the shelves, and their plans aren’t quite working the way they hoped.

The second quarter’s results have come in and, as of July 8, president and CEO Marc Poulin has gone out.

Francois Vimard, Empire's CFO and chief administrative officer, has been appointed interim CEO.

On June 8 Lyne Castonguay was named to the newly created position of chief merchandising officer.

Along with holding other jobs, she’s had twelve years experience at Home Depot. 

According to the news article:

"Lyne is a passionate and successful retailer who brings a wealth of experience and a proven track record for growing the businesses she has led", said Marc Poulin, president and CEO of Sobeys.

Yeah, the CEO who was recently replaced by Vimard.

I’m sure Castonguay is experienced, but marketing fresh apples is a little different from, say, stocking and selling door knobs.

As any housewife know, buy too much produce at one time and you could end up with a mound of compost.

The events at Sobeys reminds me of the 1983 movie, Mr. Mom.

What Sobeys needs is someone like the wife and mom, Caroline, played by Teri Garr.

Remember how her 'in the trenches' experience as a budget-conscious housewife saved the day for the tuna guy?

You don’t learn that stuff from selling screwdrivers.

Back to that bag of Instant Skim Milk Powder…

I posted these recipes which were on the back:

• Cinnamon Swirl Coffee Cake
• Popover Oven Pancakes 

There was a third recipe: Tuscan White Bean and Zucchini Soup.

On the bag it said:

This fat-free, emerald green soup is ideal for a family dinner, or dress it up for company by marbling it with sour cream.

I wouldn’t say you’ll end up with an emerald green soup, but it is delicious.

Hints:

Lima grands are also called butter beans.

The soup may be refrigerated up to 2 days or frozen.

Have dried beans? 

No problem.  It’s easy to use them in this recipe.

They'll need a little prep work in advance.

One Cup of dried beans will give you an amount equal to about 3 Cups canned.

If soaked for 12–24 hours, cooking time can be shortened by around 30 minutes.

Place in a bowl

2 Cups dried beans

enough cold water to cover by 2 inches

Let stand for 4 hours, or overnight, in the refrigerator.

If the beans appear above water level, add more water.

Drain the beans and place them in a pot with fresh water to cover by 1/2 inch.

Bring to a simmer over low heat.

Cover the pot and simmer about 1 hour.

If the beans appear above water level, add more water.

When the beans are soft, drain and use as canned.

Just a thought…

If you find yourself with leftover cooked beans, Ma had another soup that had beans: Pumpkin Black Bean Soup.

Of course, Ma usually served soup with Maltese hobz. 

You could also serve it with Crusty Italian bread or cornbread.

                        Tuscan White Bean and Zucchini Soup

Makes 8 servings

Thinly slice

1 1/2 pounds zucchini (about 5 medium)

Set aside.

Chop about 6 green onions.

You want to have 3/4 Cup chopped onions.

Set aside.

Place in a 3-quart saucepan

the thinly sliced zucchini

the chopped green onions

2 cloves garlic, minced 

2 Cups chicken broth

1/2 can ( 15  1/2 ounces) lima grands, drained

1/4 Cup instant skim milk powder

1/2 teaspoon dry basil

Bring to a boil.

Cover and cook over moderate heat until tender, about 10 minutes.

Puree in a blender for the smoothest texture or a food processor with the metal blade.

Season to taste with salt and pepper.

Ladle hot soup into bowls.

If garnishing, stir sour cream to soften.

Spoon a dollop into centre of each bowl and swirl with a knife to marble.

Garnish each serving with a sprinkling of green onions.

Anna Sultana’s Grilled Vegetables with a Garlic and Herb Spice Mix, Maltese Style

It’s been a really hot summer here in Manitoba.

We’re used to a dry heat, and the humidity is really getting to us.

On the bright side, folks with gardens are beginning to harvest their crops.

Our gardens have been doing well, even though we've had a few hazy days due to the forest fires in the western provinces.

If you’ve been using your grill for cooking meat it seems a shame to run into the kitchen to cook the vegetables.

And salads can get a bit boring.

Why not share the grill space with the veggies?

Add a bit of oil and spices and the grilled vegetables will wow your family and guests.

Don’t let the kosher salt discourage you from making this spice blend.

Kosher salt is just a big grained salt, so it gives a bit more of a salty flavour.

If you’ve ever eaten a pretzel, you’ve eaten kosher salt.

If you don’t want to buy kosher salt, you can use regular salt, just use less (maybe a quarter to a half of the amount in the recipe) since the smaller grains of regular salt fill the measuring cup more densely.

Taste and see if you’d prefer it saltier.

If it tastes too salty, add a bit more of the other ingredients.

Hints:

You can use other vegetables, too, just be sure to cut them the same size and allow the denser vegetables, such as potatoes, a longer cooking time.

Start with a very hot grill and keep the lid open to prevent them from steaming.

if the vegetables steam they will just get soft instead of browning.

Allow the vegetables to rest so that they will dry out and brown better.

While they are resting, give the grill a wipe so you'll have a nice clean grill top.

The grilled vegetables can be served as a side dish or added to a salad.

Store any leftovers in the refrigerator.

                        Grilled Vegetables

Serves 6

Cutting at an angle, slice into pieces 1/4 inch thick

2 zucchinis

Place the slices in a large bowl and set aside.

Split and remove the seeds from

1 red bell pepper

1 yellow bell pepper

Slice into wedges and add them to the bowl.

Drizzle over the vegetables

1/4 Cup extra virgin olive oil 

Toss the vegetables to coat.

Sprinkle over the vegetables

2 Tablespoons Garlic and Herb Spice Mix

Toss the vegetables to coat.

Allow the vegetables to rest for 30 minutes.

Preheat BBQ to 400º F to 500º F

Using tongs, place the vegetables directly onto the grill. 

Reduce the heat to medium-high and allow them to cook, uncovered, for 6 minutes.
Turn the vegetables, and allow them to cook, uncovered, for another 6 minutes.

Remove the vegetables from the grill and place them on a serving platter.

Sprinkle with a light dusting of Garlic and Herb Spice Mix.

                        Garlic and Herb Spice Mix

Makes 2/3 Cup

In a medium bowl combine

1/4 Cup dark brown sugar

1/4 Cup kosher salt

1 Tablespoon pepper

2 Tablespoons dried garlic

1 Tablespoon dried parsley flakes

1 Tablespoon dried basil

1 Tablespoon dried oregano

2 teaspoons dried thyme

1 teaspoon lemon zest

Stir with a wooden spoon.
The mix can also be used on meats.

Store in an airtight container in a cool, dry place for up to 3 months.

Anna Sultana’s Hot Zucchini Salad, Maltese Style

Okay, the garden is in its final stage.

Some items are fully ripe and large.

Some items are immature and scrawny.

As you'll find among the zucchini.

The thick zucchinis are perfect for Ma’s Qarabali Mimli - Stuffed Zucchini, Maltese Style.

The smaller sized ones are just fine for Ma’s Parmesan Zucchini.

And then there are the in-between ones…

No problem.  They can be delicious, too.

This recipe makes about six cups of salad.

Hints:

If you have a jar of sun-dried tomatoes, cut a couple of slices and add them to the oil before you start frying.

A red onion adds a nice touch of colour.

For the diced tomatoes you can use fresh or canned, drained.

You can substitute green beans for the peas.

                         Hot Zucchini Salad

                       

Slice into half length wise

3 fresh zucchini (about 1 pound)

Halve the slices, then cut into 1/2 inch thick pieces.                     

Pour into a large skillet

3 Tablespoons Extra Virgin Olive Oil

Heat over medium heat. 

Add

1 onion, thinly sliced 

1 clove garlic, minced 

1 teaspoon oregano

1 clove garlic, minced

1/4 teaspoon salt

1/4 teaspoon pepper

Cook 3 minutes, stirring occasionally. 

Add 

the prepared zucchini

1 Cup peas 

Cook, stirring occasionally, 4 to 5 minutes or until crisp-tender.

Add

1 Cup tomatoes, diced 

Cook, stirring occasionally, 3 minutes. 

Remove from heat and place in a large platter.

Sprinkle over the salad

3 Tablespoons parsley, chopped

4 Tablespoons grated Parmesan or Romano cheese (optional)

Anna Sultana’s Parmesan Zucchini, Maltese Style

We’re beginning to see results in our garden.

it’s been a bit of a hard slog.

First winter didn’t want to leave.

That was followed by more rain than we needed.

Well, whatever, the seeds know their business and we’ve got some home grown food to look forward to enjoying.

A garden has been part of my life since I was a kid.

While I was growing up, Pop had a garden.

Along with being a help to the budget, Pop found gardening to be a great way to relax.

Pop grew tomatoes, green beens and zucchini.

And that was just for starters.

Zucchini has a definite will to live.

In mid summer they are manageable.

But as the summer goes on, they can get very large.

A little neglect can be a very, very good thing.

In early Fall, when you have zucchinis the thickness of a baseball bat, they’re perfect for Ma’s recipe for  Qarabali Mimli - Stuffed Zucchini, Maltese Style.

But now, when they’re smaller, Ma’s Parmesan Zucchini is perfect.

                        

                         Parmesan Zucchini

                       

grease a 9 x 13 inch baking pan         

preheat oven to 350º        

Slice in half lengthwise                      

4 medium, fresh zucchini

Lightly brush both sizes of the zucchini with olive oil and place in prepared pan.

In a small bowl combine

1/2 Cup grated Parmesan cheese

1 Tablespoon rosemary 

1 Tablespoon thyme

2 Tablespoons olive oil

salt & pepper to taste

Sprinkle over the zucchini. 

Bake for 10 minutes.

Place under the broiler for 5 minutes until cheese is browned.

Anna Sultana’s Frittatas (Easy eggs / brunch recipe)

Father’s Day is next week.

We’re living in the twenty-first century.

Some Moms are also the Dads in their families.

And they deserve to be honoured for everything they do.

Frittata is an Italian dish similar to an omelette or crustless quiche.

It has additional ingredients such as meats, cheeses, vegetables or pasta. 

Frittata means "egg-cake”.

Cake - perfect for a celebration!

Frittatas can be baked the night before and refrigerated. 

Just reheat in the microwave for a quick breakfast and enjoy your day.

Frittatas are also great as a snack or appetizer.

                        Frittatas

Chop enough to make

3/4 Cup zucchini

1/4 Cup red bell pepper

2 Tablespoons red onion

Shred enough to make

1 Cup Cheddar cheese 

Grease 12 muffin cups

Preheat to 350° F 

Place in medium bowl  

6 eggs

1/2 Cup milk

1/4 teaspoon salt

1/8 teaspoon pepper

Beat until blended. 

Add the chopped vegetables and shredded cheese.

Mix well. 

Spoon about 1/4 cup each into muffin cups.

Bake 20 to 22 minutes. 

Cool on rack 5 minutes. 

Remove from cups.

Serve warm.

Anna Sultana's Kawlata - Vegetable Soup with Meat, Maltese Style

Some people are vegetarians.

And some people are not.

Some people are satisfied with a meatless soup.

And some people are not.

I posted the recipe for Ma's Brodu taċ-Ċanga a while ago.

It's a recipe for soup that uses beef.

But just like with Ma's Minestra or vegetable soup, Ma had another recipe.

This recipe uses cubed pork or sliced Maltese sausages.

Or any sausages you prefer.

Or were on sale.

Hint:

For this amount of vegetables, the recipe calls for 

2 pounds pork or 1 pound Italian sausages - cut into bite-sized pieces.

If you prefer more or less meat, no problem.

It's a fine line between a soup and a stew.

                        Kawlata

Chop and place in a large pot

2 zucchini

4 potatoes

2 onions

about a pound of pumpkin

1 small cabbage

1 small caulifower

2 turnips

2 tomatoes

2 carrots

2 pounds pork, cubed or 1 pound Italian sausages, sliced 

Add 

3 Cups water

1 teaspoon tomato paste

salt, pepper, oregano or basil - suit yourself

Bring to a boil, then let simmer 30 minutes.

Add 

2 tablespoons lard or butter or oil - your choice

1/2 pound small pasta

Simmer until the pasta is done, about 7 minutes.

Serve with Parmesan or Romano cheese.

Crusty bread also goes well with the soup.

Anna Sultana's Qarabali Mimli - Stuffed Zucchini, Maltese Style

While I was growing up, Pop had a garden.

Over the past forty years, I've usually had a garden.

It was just a given, a natural part of life, like having a toilet.

Pop wasn't the crunchy granola type.

I'm not the crunchy granola type.

A garden is just what one sometimes needs to cook Maltese style.

Take the ever popular zucchini.

Zucchini are usually available in grocery stores.

Yes, even here in the north end of Winnipeg, I can buy zucchini.

Skinny Sheldon Cooper sized zucchini.

And that just doesn't work for some Maltese recipes.

Nope, for a proper stuffed zucchini, you need need a Hulk sized zucchini.

You need a zucchini the thickness of a baseball bat.

And the best way to get those hefty big boys is to grow them in your garden.

A little neglect can be a very, very good thing.

                        

                         Qarabali Mimli

                       

grease a 9 x 13 inch baking pan         

preheat oven to 425º        

bake 60 minutes

Parboil for 5 minutes

2 large zucchini, which have been halved horizontally

Let cool and scoop out some of the pulp.

(Go easy - you want a firm boat-shaped container left)

Slice

2 large onions

8 large potatoes

Layer the slices in the greased baking dish.

Place in a dutch oven over low heat 

50 grams butter

Add

2 large onions, chopped

Brown the onions.

Add

200 grams ground pork

100 grams bacon, chopped

Simmer 5 minutes.

Add

the scooped-out zucchini pulp

1 Tablespoon tomato paste

1/2 teaspoon salt 

1/2 teaspoon pepper

1/4 teaspoon curry

1/4 teaspoon allspice

Fill the zucchini with the mixture.

Place them, filling side up, on the potatoes in the baking dish.

Bake 60 minutes.

Serve hot with your favourite sauce.

Carmela Soprano's Fiori di Zucca Fritti (Fried Zucchini (Squash) Flowers)

If you garden in Canada, September is a cruel month.

Plants, like tomatoes and zucchini, are still making flowers.

But you know darn well that there isn't enough time for them to ripen.

Another month, the garden will be compost fodder.

Still, there are those honking big yellow flowers on the zucchini plants.

It's a shame to just waste them.

So, don't...

In the Mia Cucina chapter of The Sopranos Family Cookbook there's a recipe for 

Fiori di Zucca Fritti, Fried Zucchini Flowers.

It's something like onion rings.

Well, not as tasty.

But it's a way to save a bad situation.

If you don't have a deep fry thermometer, drop a bit of the batter into the oil.

If it sizzles and quickly rises to the surface, start frying.

And don't crowd the frying flowers.

This recipe is for 16 zucchini or squash flowers.

If you have more or less, adjust.

Serve these with pride.

They are considered a treat... by non-gardeners.

                        Fiori di Zucca Fritti

In a small bow combine

1/3 Cup flour

1/3 Cup cornstarch

1/2 teaspoon salt

1/4 teaspoon pepper

Stir in

1/2 Cup sparkling mineral water

Let stand one hour.

In a deep heavy saucepan pour

2 inches of oil

Over medium heat, heat oil to 375º

Dip a zucchini or squash flowers in the batter, coating it completely.

Gently place it in the hot oil.

Repeat with a few more flowers.

Fry, turning once, 2 minutes or until crisp.

Remove the flowers with a slotted spoon.

Drain on paper towels.

Repeat with remaining flowers and serve immediately.

Would I make Fiori di Zucca Fritti again? 

Sure.

And a teaspoon of onion powder doesn't hurt.

Along with a few prayers for better gardening weather next summer. 

One recipe down.  Eighty-three more to go.  

Caraway (seeds and ground) - Margaret Ullrich

Caraway is another spice that I'm sure you've tasted.

Especially if you like German food.

But Caraway, just like Fennel, just doesn't get any respect.

Now is the time to respect Caraway by buying a bag or jar of seeds.

Trust me, they won't just sit there.

Some uses for those Caraway Seeds...

Add a few to meatloaf along with some dillweed and ground allspice.

Sprinkle a few on liverwurst and other meat sandwiches.

Add some to stews and hearty soups.

Add a few to the water for boiling potatoes for mashing.

Sprinkle over cabbage, sauerkraut or zucchini before cooking.

Stir some into coleslaw.  Gives a kick to that bland store-bought stuff.

Stir some into cheese-bread batter, muffins or scones.

Add to savory dumpling batter.

And just like Fennel, you can easily grind Caraway seeds.

Vegetarian Chili and Toppings - Margaret Ullrich

Like I said, the weather's been weird.

And cold!

Now's the time for something warming.

Bring on the stews, casseroles and chili.

Yah!!

I know what you're thinking.

I've gotten a bit of flack from some folks.

Vegetarians, to be exact.

I've had too many meat recipes.

I don't think so, but some folks do.

Before you vegetarians e mail me, read on.

This is a vegetarian recipe.

Happy?

Something for everybody.

(But, if you want to add some meat, I'll never tell.)

While the chili is simmering, prepare some bowls of toppings:

shredded Monterey Jack cheese

shredded Cheddar cheese

chopped red onions

chopped tomatoes

chopped cucumbers

And some shredded or chopped whatever else your family and friends like.

Keep warm...

                        Vegetarian Chili

In a dutch oven heat

2 Tablespoons olive oil

Add

6 garlic cloves, chopped fine

Cook until lightly browned.

Add

6 onions, chopped

1 Cup broth (chicken or vegetable)

Simmer over medium heat for about 15 minutes.

Add

3 medium zucchini, chopped

2 28 oz. cans tomatoes

2 12 oz cans tomato puree

Reduce heat to a simmer.

Add

1 Tablespoon cumin

3 Tablespoons chili powder

2 teaspoons oregano

6 Tablespoons lemon juice

1/2 teaspoon cinnamon

1 ounce unsweetened chocolate, grated

1/2 teaspoon ground cardamom

Simmer 40 minutes.

Add

6 Cups cooked kidney beans

Simmer 20 minutes.

Serve in bowls.

Corn bread and salad would round out the meal.

So would some chips.

Zucchini: Carmela Soprano's stew Googootz Giambotta and Anna Sultana's Minestra tal-Haxix (soup, Maltese Style)

Some vegetables, like potatoes, translate easily.

Carmela would call it a patate.  

Ma would call it a patata.  

Not very different from the English potato. 

Even A. J. could translate it easily.

Then there's the zucchini.  

Pity the zucchini.  If you've always just walked by them in the market, it's a summer squash of bushy growth with smooth cylindrical dark green fruits, which are also called zucchini.  They have a mild flavor and cook well in soups and stews.

Okay... Carmela would call it a googootz and, while she lived in Malta, Ma would call it a marrow.

I don't know why.

In Carmela's Entertaining with The Sopranos, there's a simple recipe for zucchini stew, Googootz Giambotta in the Adult Birthday Parties chapter.  Personally, I don't see it.  Maybe she dished it up for Uncle Junior.  After he shot Tony.

Chop 2 medium onions and cook them in some olive oil.

Finely chop a garlic clove, add it to the onion and fry another minute.

Add

6 plum tomatoes, chopped

4 zucchini, trimmed - cut into bite-sized pieces

2 potatoes, peeled - cut into bite-sized pieces

salt and pepper 

Cover and simmer 30 minutes, stirring occasionally.

Add water if it seems dry and before serving stir in

2 tablespoons chopped fresh basil

If you've never cooked zucchini, 'trimmed' means cut off the tips.  They are a bit nasty.  

Zucchini was a staple in Ma's kitchen.  I don't  know when she wised up, but she called them zucchini for as long as I can remember.  Pop grew them and Ma cooked them.  

When they were young and small - the zucchini - Ma would cook them in soups and stews.  When it got later in the season and Pop found a zucchini the size of a baseball bat, Ma would slice it in half, simmer it, scoop out the middle, mix it with crumbs and eggs, stuff the shell and bake it.

You never find the baseball bat sized one in the market.

Here's one of Ma's recipes Minestra tal-Haxix.
Wonderful, it uses some of the Halloween pumpkin!!

Chop and place in a large pot

2 zucchini

4 potatoes

2 onions

about a pound of pumpkin

1 small cabbage

1 small caulifower

2 turnips

2 tomatoes

2 carrots

-----

Add 

3 cups water

1 teaspoon tomato paste

salt, pepper, oregano or basil - suit yourself

Bring to a boil, then let simmer 30 minutes

-----

Add 

2 tablespoons lard or butter or oil - your choice

1/2 pound small pasta

Simmer until the pasta is done

Serve with Parmesan or Romano cheese

If you've just won the lottery and want some meat in there, 

leave out the pasta and add with the vegetables

2 pounds pork - cut into bite-sized pieces 

1 pound Italian sausages - cut into bite-sized pieces

or less if the winnings weren't that great

Would I make Googootz Giambotta again?  

No, it seems to be missing a lot.  A whole lot.

I sure wouldn't serve it to a birthday boy or girl.

Well, maybe if he'd shot my huband.

Would I make Minestra tal-Haxix?

Absolutely.

It's a meal in itself.

Another recipe down.  Thirty-eight more to go.