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SSBBW / FA Quote of the Moment

"Why do I love SSBBWs? I don't know! Why do some people prefer blondes and some people prefer red heads? Why do we find sunsets beautiful? I just don't know. All I do know is that for all my life the sight of a VERY large woman, with wonderful blonde hair and beautiful eyes has always melted my heart. I gave up trying to explain it long ago..." ~ Jerry [FA]


Winter Greens, Asiago, and Anchovy Pizza


1 cup purple onion (sliced, about 1 medium)
3 tbsps raisins
3 garlic cloves (minced)
2 anchovy fillets (canned, minced)
3 cups baby spinach (loosely packed, about 3 ounces)
3 cups turnip greens (chopped, about 5 ounces)
1/4 tsp salt
1/4 tsp crushed red pepper
10 ozs thin pizza crust (cheese-flavored, such as Boboli)
3/4 cup part-skim mozzarella cheese (shredded)
1/2 cup asiago (grated)

1) Preheat oven to 400 degrees.

2) Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add red onion, and cook for 10 minutes or until tender, stirring occasionally. Add 3 tablespoons raisins, garlic, and anchovies; cook for 2 minutes, stirring frequently. Add spinach and greens; cover and cook for 4 minutes or until spinach and greens wilt. Uncover and cook for 3 minutes or until liquid evaporates. Stir in 1/4 teaspoon salt and pepper. Cool slightly.

3) Place crust on a baking sheet. Sprinkle crust evenly with mozzarella; top evenly with spinach mixture. Sprinkle Asiago evenly over spinach mixture. Bake at 400? for 12 minutes or until cheese melts and begins to brown. Cut pizza into 8 wedges.


Quick Paella

1 tablespoon olive oil
6 ounces Spanish chorizo, thinly sliced
2 (3.5-ounce) packages boil-in-bag brown rice (such as Uncle Ben's)
3/8 teaspoon salt
1/2 teaspoon hot smoked paprika
1/4 teaspoon freshly ground black pepper
1 1/2 cups water
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 1/2 cups frozen shelled edamame
2 dozen mussels, scrubbed and debearded

1) Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chorizo to pan; saut? 1 minute or until lightly browned, stirring occasionally.

2) Remove rice from bags. Add rice to pan; sauté 1 minute, stirring frequently. Stir in salt, paprika, and pepper; sauté 30 seconds. Add 1 1/2 cups water and tomatoes; bring to a boil.

3) Cover, reduce heat to medium, and simmer 10 minutes or until rice is tender and liquid is almost absorbed.

4) Stir in edamame. Nestle mussels into rice mixture. Cover and cook 4 minutes or until mussels open and liquid is absorbed. Remove from heat. Discard any unopened mussels.


Quick Chicken Tikka Masala


4 teaspoons garam masala (see Note)
1/2 teaspoon salt
1/4 teaspoon turmeric
1/2 cup all-purpose flour
1 pound chicken tenders
4 teaspoons canola oil, divided
6 cloves garlic, minced
1 large sweet onion, diced
4 teaspoons minced fresh ginger
1 28-ounce can plum tomatoes, undrained
1/3 cup whipping cream
1/2 cup chopped fresh cilantro for garnish

1) Stir together garam masala, salt and turmeric in a small dish. Place flour in a shallow dish. Sprinkle chicken with 1/2 teaspoon of the spice mixture and dredge in the flour. (Reserve the remaining spice mix and 1 tablespoon of the remaining flour.)

2) Heat 2 teaspoons oil in a large skillet over medium-high heat. Cook the chicken until browned, 1 to 2 minutes per side. Transfer to a plate.

3)Heat the remaining 2 teaspoons oil in the pan over medium-low heat. Add garlic, onion and ginger and cook, stirring often, until starting to brown, 5 to 7 minutes. Add the reserved spice mix and cook, stirring, until fragrant, 30 seconds to 1 minute. Sprinkle with the reserved 1 tablespoon flour and stir until coated. Add tomatoes and their juice. Bring to a simmer, stirring and breaking up the tomatoes with a wooden spoon. Cook, stirring often, until thickened and the onion is tender, 3 to 5 minutes.

4)Stir in cream. Add the chicken and any accumulated juices to the pan. Bring to a simmer and cook over medium-low heat until the chicken is cooked through, 3 to 4 minutes. Garnish with cilantro.

* Note: Garam masala, a blend of spices used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin and coriander. It is available in the spice section of most supermarkets.


Black-Eyed Pea Patties with Garlic Pepper Salsa


3 garlic cloves, minced
2 serrano chiles, seeded and finely chopped
2 (16-ounce) cans black-eyed peas, rinsed and well drained
1/3 cup finely chopped red bell pepper
6 tablespoons chopped fresh cilantro, divided
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt, divided
1 large egg
1 tablespoon olive oil, divided
2 cups chopped tomato
2 teaspoons fresh lime juice


1) Combine minced garlic and chiles in a large bowl. Place 1 teaspoon garlic mixture in a small bowl; set aside. Add peas to remaining garlic mixture in large bowl; mash mixture with a potato masher. Stir in bell pepper, 1/4 cup chopped fresh cilantro, cumin, 1/4 teaspoon salt, and egg, stirring until well blended. Divide mixture into 12 equal portions (about 1/4 cup each), shaping each into a 1/2-inch-thick patty.

2) Heat 1 1/2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add 6 patties; cook 4 minutes on each side or until browned. Repeat procedure with the remaining 1 1/2 teaspoons olive oil and 6 patties.

3) Add remaining 2 tablespoons chopped fresh cilantro, remaining 1/4 teaspoon salt, chopped tomato, and fresh lime juice to the reserved garlic mixture in bowl; stir well. Serve with patties.


Banana Oatmeal Walnut Cookies


2 medium ripe bananas, mashed
1 cup quick oats
1/4 cup chopped walnuts


1) Combine mashed bananas with oats in a mixing bowl, then fold in the nuts.

2) Place tablespoon-sized scoops on a baking sheet and bake for 15 minutes in a 350-degree oven. Makes about 10 cookies.


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