Oh la la: Okra Soup

I can’t believe it, I can’t believe I cook and eat okra soup -- it was only a few years ago that I would politely decline anything made with okra -- “ewwwwwww”. But now okra is a staple food in my house. It’s funny how some foods are an acquired taste and requires time to fall in love with. The taste of okra has really grown on me over the past couple of years -- so much so that I probably eat okra once a week. For those who are still wondering ‘what is okra?’ -- Okra is a plant with green pods, ridged skin and small white seeds inside. It originated somewhere in Africa and was brought to North America during the early nineteen hundreds. I think most people steer clear of this healthy vegetable because of the gummy fluid it exudes when you cook it -- but that’s what thickens the dish!! To top it all off, okra is rich in fiber, vitamin c, antioxidants and is a good source of calcium and potassium. Our Southern U.S. friends like to eat deep fried okra -- how do you like to eat okra?

Back and on Fire -- Ogbono Soup

My kitchen was getting cold and my hunger to cook was heating up. I know what you’re thinking: “where have you been Miss Lyn?” Let’s just say that I had something cooking in my oven...

My taste buds and Bruno’s were jumping for joy when I announced that I was making ogbono soup (pronounced O-BO-NO for my Canadian friends). I’ve been an ogbono soup virgin for many years now; I've always enjoyed eating it, but never attempted to concoct a pot of my own. I decided to cook like a scientist, first thing was to observe....to carefully observe my mother-in-law cook it (she cooks fast so you have to observe very well or else you will miss a step or two). I’ve been a scientist for many years so I knew that after careful observation that I was ready to leap into the procedure and experiment with my own pot.

Similar to egusi soup which is made from melon seeds, ogbono soup is made from wild mango seeds. Remember that everyone has their own way of cooking the same food; here is my version of ogbono soup.

Classic Mouthwatering Meat Lasagna

A rich Italian dish that brings together family and friends at every special occasion and holiday -- Lasagna! Growing up (and still to this day), we eat lasagna at every holiday, birthday and special occasion; it’s one of the most celebrated Italian dishes. You may wonder "what's so special about lasagna, why do people like it?" There are many reasons; it tastes good, its filling, is very nutritious, it can be made with fresh pasta, its inexpensive to make and it can be varied so it isn't boring as: with meat, without meat, with spinach as a vegetarian dish, with meatballs, with different cheeses, with onion, with mushrooms, with different herbs, etc. Making the best lasagna takes time, patience and a niche for good taste. Here is my recipe, you will LOVE it. I have two 'secrets' when it comes to cooking the best Lasagna, one I add red wine to the sauce (only the best Italian food is cooked with wine!), and second, you MUST allow the sauce to simmer on the stove top for 3 to 4 hours (this gives the sauce a rich and unforgettable taste).