In my family, the kitchen is where everything happens. It’s where the cabinets are worn and there’s always a random butter knife in the sink from a stolen mid-day snack. It’s where three generations have learned to cook. My Grandma learned from my Grandpa and his sister, my Mom and her siblings learned from their parents, and I learned from my Mom, my Grandma and my Tía. This kitchen is where we’ve passed down recipes of comfort food and tradition. Where it takes roughly a week to make enough enchiladas for Christmas dinner. It’s where we cook with our hearts and our hands.
This kitchen is seasoned. It’s not fancy or high-tech, but it doesn’t need to be. It’s where three generations have cried, laughed, shared secrets, and great success. This kitchen begs you to eat a cold spaghetti sandwich over it’s stainless sink in the morning and to make a batch of cookies close to midnight. It’s where the smell of whatever is cooking triggers memories of your childhood. It’s where Vin Scully and Chick Hearn could be heard on the radio throughout the year and where spontaneous dance parties with wooden spoon microphones still happen on a regular basis.
It’s where learning the hard way doesn’t have to be so bad and where every single inch is covered in memories. This kitchen is what reminds me what I love most about my family. We’re silly, feisty and stubborn, but we come together where food is involved. I know that one day, this won’t be my kitchen anymore. I won’t wander in with bare feet and pajamas in the morning, but I know I’ll be able to whip up recipes that remind me of my family wherever my bare feet end up.
2-3 zucchini or summer squash, depending on size
1-2 tomatoes, depending on size
1 medium to large brown or white onion
2-3 cloves garlic
½ cup shredded Monterey Jack cheese
1 Tbsp olive oil
¼ – ½ cup room temperature water
1 Tbsp Oregano
Salt, to taste
Pepper, to taste
Cayenne Pepper (optional), to taste
Sour Cream (optional)
Hot Sauce (optional)
- Peel and mince garlic. Slice zucchini into ½ inch medallions. Largely dice the onions and tomatoes.
- In a sauce pot, heat olive oil until warm. Add the onions and cook until soft, stirring occasionally.
- Add garlic and cook until fragrant.
- Add the zucchini, stir to incorporate with the onions and garlic.
- Add a pinch of salt, pepper, oregano and cayenne and enough water to cover about half of the veggies.
- Lightly simmer until zucchini is mostly cooked, roughly 10 minutes. Check for taste, add more salt and pepper as needed.
- Add tomatoes and stir. This only needs to be cooked a couple minutes more until the tomatoes deteriorate.
- Serve and sprinkle with shredded cheese, adding toppings as preferred.
Hi hi, I’m Angela! By day, I’m a desk job working minion, but by night, I’m a budding blogger at The Full Tummy who loves baking, cooking and Instagramming. I’m a card carrying feminist with a penchant for yelling while watching sports and laughing loudly whenever I can. Follow and say hi on Instagram or Twitter, I love new friends!