Daddy Memories – Butter Bean salad

As a little girl, I vividly remember my dad preparing what I think was his favourite salad, which in turn became my all time favourite of course!

So today I decided not only to re-live that memory, but to take it to another level in honor of  the great guy that he was, ❤ and I am sure that instead of being insulted by the changes, he would be proud of his little girl.

The original salad was very simple, below is a list of the ingredients:butterbeans

  • Butter Beans
  • Sliced Tomatoes
  • Thinly sliced onions
  • Salt and Pepper
  • Olive oil and vinegar
  • Dusting of oregano

As you can see, it’s pretty simple, just mix the above ingredients and it’ oh sooooo tasty, and the best part was dipping  pieces of a fresh baguette into the leftover juices!

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In those days there was no fancy vinegar, no cilantro and goodness know’s what else, especially in Uruguay.

But nowadays, with the available ingredients, new flavours, fancy vinegars, etc…. I decided to take this salad to the next level.

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Not too many changes, just a few additions, so here it goes………

  • Butter Beans – stayed the same I used 2 cans
  • Sliced Tomatoes – stayed the same, used 2 medium tomatoes
  • Thinly sliced onions – stayed the same, used 1/2 medium onion
  • Salt and Pepper – stayed the same, tsp of each
  • Olive oil and vinegar – used olive oil but replaced the vinegar with same fabulous Lemongrass Mint infused White Balsamic vinegar from Mount Dora Olive Oil Company
  • Dusting of oreganoreplaced this with some chopped cilantro
  • Added a can of sliced Hearts of Palm that are easily available nowadays but when I was a kid they were an expensive commodity!

Hope you enjoy this salad as much as I do, and I do recommend that you try both versions, they are both great 🙂

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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.

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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.

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

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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.

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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.

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Red Snapper, Couscous and Broccoli

The time has come to cook that lovely Red Snapper I purchased over the weekend.

I asked the fishmonger to clean it for me and he actually decapitated it too which made it easier to handle without it staring at me, but made it lose that je ne sais quios whole look!

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I decided to make a nice concoction of garlic, onions, cilantro, red pepper flakes, lemon juice, and sesame oil. I cut a few  deep slices on each side of the fish, seasoned it with salt and pepper and then proceeded to stuff each cut with my concoction.

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Preheated my oven to 425 Deg F and let the fish roast for aprox 30 minutes.

In the meantime I quickly prepared some garlic and olive oil couscous……


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And tied it all up with some handy dandy microwavable steamed broccoli. Love those steam in a bag last minute saviors!

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Hubby got back from work late but walked in just as I was taking the fish out of the oven.

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Fish was really tasty, flaky and moist and paired wonderfully with the couscous and broccoli. Happy Monday everyone!

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Mahi Burgers and Veggies

Rainy evening in South Florida calls for a nice home cooked dinner…..

Sticking to our healthy regime and after biking in the rain today we get to treat ourselves to some oven cooked mahi burgers and roasted vegetables.

For the Mahi Burgers I used:

  • 1 lb mahi mahi fillet, cut into chunks
  • 1⁄4 cup fresh chopped cilantro
  • 2 tablespoons hoisin sauce
  • 2 tablespoons low fat mayonnaise
  • 1⁄4 cup sliced green onion
  • 2 teaspoons minced fresh ginger
  • 1 garlic clove, minced
  • salt and pepper

Placed all of the above ingredients into a food processor and let it whiz away until all the ingredients were nicely blended. Shaped into 4 patties and baked in the oven at 400 deg for about 20-30 minutes.

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For the veggies I used:

  • Baby New Golden Potatoes
  • Red, Yellow and Orange peppers
  • Onions
  • Green Onions
  • Cabbage
  • Baby Carrots
  • Garlic cloves

I gave it all a quick seasoning with salt, pepper, oregano and a little drizzle of sesame oil. Gave it all a toss and into a 390 Deg F oven it went for about 40 minutes until everything was nicely caramelized.

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I plated the veggies, topped it with a Mahi Burger and topped it with a drizzle of my fave Sriracha Mayonnaise ❤

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Dinner is served 🙂

Juicing with Beets…….

This weeks juice consists of everything that was in the fridge, well not everything but nearly……Click on the highlighted words to read about the benefits of each ingredient.

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Healthy meals can be tasty too……

I acquired a special respect for Tofu a few years ago. Coming from what I call cow country (Uruguay), I never thought I could enjoy a dish if it didn’t have some kind of meat on it. Don’t get me wrong I still LOVE my meats but I have come to appreciate and really enjoy a lot of vegetarian meals too!

So tonight for dinner I made some Honey Sesame Tofu baked sticks on a bed of Vegetable Quinoa.

For this I used:

  • Extra Firm Tofu
  • 3 Tablespoons sesame oil
  • 1 Tablespoon soy sauce
  • 1 Tablespoon honey
  • 1 Tablespoon sesame seeds
  • 1/2 Tablespoon rice vinegar
  • 1/2 Tablespoon corn starch
  • 1/2 teaspoon salt
  • 2 minced cloves of garlic
  • 1/4 teaspoon onion powder

Preheat your oven to 350 degrees.
Slice the tofu into even sticks and mix the rest of the ingredients together in a small bowl. Dip the pieces of tofu in the sauce and lay them out on a non-stick baking sheet. Pour any leftover sauce on top of the tofu.
Bake for 40 minutes until the outside is golden and the edges brown. Turn once halfway through baking.
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Then I made some Quinoa with mushrooms, onions and carrots and served the tofu with it.

Juicing is the way to go……

Yeah I know, juicing is currently the “IN” thing to do, but I have to say that I have now gotten into the habit of juicing at least 5 times a week and replacing meals with it.

Some combinations are quite frightening but somehow they always turn out good, and when I mean good, I mean that you can actually enjoy the taste without cringing! lol

Also don’t let the color fool you, sometimes they are not too appealing to the eye! I get a lot of comments like “OMG you are going to drink that”!

Something a nutirtionist  friend of mine who runs a Wellness Program pointed out to watch out when juicing is:

  • Keep a good balance of the food chain colors
  • Watch out for fruits and veggies that contain sugar
  • Never have more than 8oz
  • If its green, its good for you
  • oh and here is my 2 cents on this one, if it tastes too good, there is some naughty ingredient in there! haha

Anyway, here is my weekend juice for your enjoyment.

Quantities vary as it depends on which veggies and fruits are living in my fridge, but todays juice consists of:

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  • 4 Celery Stalks
  • 1 cucumber
  • 1/4 fennel bulb
  • 2 green apples
  • big piece of ginger
  • 3 turmeric bulbs
  • 1 lime
  • 3 skinny carrots

I place all of the above except for the limes in my lovely Juicing machine and then hand squeeze the lime into it at the end.

I keep my juices in Mason Jars for up to 4 days with no problem!

If anyone out there gets to make it, send me your feedback!

HAPPY JUICING!