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  1. Curry Tomatoes

    1T butter (can substitute olive oil)
    2 cloves garlic
    Small onion, chopped, about 1 cup
    2 large tomatoes (you can substitute 16 oz. can diced tomatoes)
    1T curry
    1/8 C brown sugar
    Black pepper
    1/4 C heavy cream or half-and-half (optional)

    Gather up all your ingredients

    Warm butter in a medium-size pan. When melted, add chopped onion and garlic. Sauté over a medium heat, stirring occasionally.
    While the garlic and onions are sautéing, prep the tomatoes. Quarter them and remove the center core. Removing the seeds will make the final product not as thick. Next, dice the tomatoes, leaving the pieces fairly large.
    Just as the onions start to turn translucent add the tomatoes. Cook mixture for about 3-5 minutes until the tomatoes are soft, but not mushy.
    Stir in the brown sugar and ½ T of the curry. Let mixture cook for about a minute, then stir in cream. Add the rest of the curry and pepper to taste. Adding dairy will mellow the flavors a bit,

    cooking time approximately 25-30 minutes

  2. Spicy Vegetable Gumbo

    3 tbsp flour
    1/4 cup vegetable oil
    1/2 cup chopped green pepper
    1 clove chopped garlic
    1/2 cup chopped onion
    1/2 tsp sugar
    1/2tsp salt
    1/4 tsp thyme
    1/4 tsp oregano
    a pinch of cayenne pepper
    10 oz. of okra ( can be used from a frozen pack but thawed)
    2 1/2 cups vegetable juice (V8 is great!)
    1 cup water

    Blend flour and oil in large saucepan. Stir over medium-ow heat till mixture is dark golden brown apprx 10 min. Set aside to col for about 5 min

    Add remaining ingredients except water. Bring to a boil over medium heat. Reduce fire to low and continue to simmer uncovered until okra is tender about 10-15 min. Cool another 5 min.

    Pour half cooled vegetable mixture into blender and stir for about 15 seconds. Add remaining mixture and puree for about 30 seconds. Scrape sides and continue to blend mixture till completely fine texture is visible. Return mixture to saucepan and add water. Cover and simmer for about 5 minutes. Serve warm

    Yields 4 servings

    Equal amounts of:
    Red Beans, Black-eyed Peas, Lima Beans, Garbanzo Beans, Corn (not cream), Petit Pois and Pink Beans. One small Beet, diced, 3 table spoons small Cocktail Onions, 4 Dill Pickles, 1 Cucumber diced. Add Raisins and/or your favorite Nut as well as Mayonaise (to taste).
    Enjoy !

  4. Amazingly delicious Gazpacho Soup

    This is great as a light dinner with a healthy salad


    3-4 stalks of celery
    3 large ripe beef tomatoes blanched cored and seeded
    (San Marino stewed canned tomatoes work really well as well)
    1 onion quartered
    1 large English cucumber peeled and seeded
    1 tsp of fresh garlic
    2 tbsp red wine vinegar
    3 cups tomato juice or V8 which adds its own flavor
    1 tbsp olive oil
    1 tbsp horsradish
    1 pinch of sugar
    crusty bread for dipping


    Bring a filled 6 quart pot of water to a quick boil. Place the tomatoes into the boiling water for 3 minutes. Take them out and place them into a bowl of ice-cold water for about 1 minute while it cools. Core tomatoes and deseed. In blender place tomatoes, onion, garlic, red wine vinegar, horseradish, cucumber, tomato juice and olive oil. Blend until pureed. Chill in fridge overnight in an airtight container. Add slices of cucumber for garnish if used as a soup in a bowl. If used in a glass add stalks of celery or pickled green beans. Serve with crusty bread and Enjoy!

  5. great tasty finger foods

    Fried Cucumbers

    what you will need:

    1/2 c veg oil
    2 cucumbers sliced not too thick
    1 cup cornmeal and seasoned breadcrumbs mixed

    what to do:
    roll cucumber slices in cornmeal/breadcrumb mixture
    fry slices in hot oil until golden brown-about 2 min each side

    dry on paper towel lined plate
    salt to serve

    Enjoy with ranch dressing or horseradish

    heat vegetable oil

  6. Pureed Cucumber Soup

    2 cucumbers peeled seeded and chopped
    2 tbs scallions
    2 tbs margarine
    1 tb red vinegar
    1 tb farina
    a pinch of salt
    1/8 tarragon
    1/2c sour cream
    3 tbs parsley
    4 c chicken broth

    You will need a deep soup pot , a blender, and whisk

    Cook scallions and tarragon in margarine till soft adding and mixing in chopped cucumbers and vinegar slowly.Stir in farina as you pour in chicken broth and continue to stir. Allow the mixture to simmer on low for about 20min.
    Pour soup into blender and start puree process.

    Pour puree in bowl and whisk sour cream together. Garnish with cucumber slices and parsley. * you can add tiny diced tomatoes for a more colorful presentation.

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