Food & Love, the perfect combination…

We have all heard the the way to a man’s heart is through is stomach! Well I tend to think of food as something that not only brings love into the equation, but it brings family and friends together, helps you make new friends and meet new people! The kitchen in every “foody” household is the heart of the house, the place to “be” ❤

Tonight’s dish is not only a favourite of mine and my hubby’s but also a fave of my daughters! Its simple, its elegant, its tasty and even kinda healthy!

I stopped by the store on my way back from work battling the bad weather and picked up some fresh salmon, avocados and some limes.


I chopped up my salmon tartare style and mixed it with some salt, pepper, grated ginger, sesame oil, Sriracha mayo and a squeeze of lime.

Whilst I was prepping the salmon I made about 1/2 cup of brown rice and let it cool down.


Sliced my avocado and now I was ready to put this special treat together.


I pulled out my heart shaped cookie cutter ( usually used for everything else but making cookies) and placed it in the middle of my plate, filled it with brown rice and neatly pressed it to the bottom.


Then I topped the rice off with my salmon tartare and finished it off with my sliced avocado and a sprinkle of black and regular sesame seeds.

In less than a flash, a wonderful meal is ready for my lovely family! Yep love is in the air, that’s for sure <3, now all I need is for the hubby to come back from dry-dock, in the meantime I will enjoy it and think of my family.


Cod Poached in Thai Ginger Broth

I have to say that today’s dinner was a meal fit for a King and guess what? It only took me under 30 minutes to make it and it does qualify as a healthy meal ❤

I started with some lovely fillets of cod that I had purchased at Trader Joe’s this weekend which I lightly seasoned with salt and pepper and put them to the side.


Turned my oven on to 400 Deg F, grabbed a roasting pan and placed some lovely Broccolini on it. Drizzled it with some Lemon infused olive oil from the lovely Sedona Olive Oil Company, garlic powder, salt and pepper and into the oven it went for aprox 15 minutes, make sure you turn them over every 5 minutes or so to ensure that they don’t burn.


Whilst the broccolini was cooking away, I chopped some scallions and garlic and gave it a quick sauté, then I added about 2 cups of Thai Ginger broth and some chopped cilantro and let it simmer away for a few minutes to infuse all the flavours.


I then added the cod, covered the pan with a lid and let it cook for a few minutes on each side basting it every now and then.


I removed the cod from the pan and poured about 1/4 cup of coconut milk into the broth.


Placed one of the cod fillets in a bowl, added about a cup of the broth, topped it off with some of the roasted broccolini and there you have it. A lovely thai spicy broth with some hearty cod and delicious broccolini. Don’t tell me that is not a meal fit for a King?

Kimchee Pork Fried Rice……

A very good friend posted a picture of something she was eating a few weeks ago! It looked so good and she made it sound like it was the best thing on earth, so of course I had to ask what it was and how it was made :-).

She kindly sent me the recipe that as a matter of honor I will not disclose but I put it into practice today and she was oh so right. It is to die for, well at least in my books! I was also missing a few ingredients which I substituted in Andy style.

Here are the basics of this dish which I would call, not your regular fried rice ❤

Started by making some white rice and putting it to the side (kept it warm by wrapping in a tea towel).


Seasoned an cooked the minced pork, drained and put to the side.


Cooked some eggs and put them to the side too and then chopped some onions, cilantro and kimchee. I didn’t make the kimchee, I just bought it ready made :-).


In wok, I warmed up some oil and then quickly sautéed the onions till they were nicely golden. I then tossed in the rice, followed by the pork, cilantro, kimchee, few other flavors and finally added the eggs.


Tossed it all together and served it with a drizzle of sesame oil.


Thank you Mo for sharing such a delicious dish, Phoebe and myself thoroughly enjoyed it, will inflict it on the hubby and son later on today :-).