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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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.

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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.

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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.

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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.

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

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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?

Light Tasty Bites

Grocery shopping all morning, came back home after noon quite hungry having skipped breakfast!

Time to put a light tasty bite together.

Pulled out a low carb flower tortilla and crisped it up a bit in a pan with a little olive oil spray.

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Topped it off with a loaded teaspoon of pesto sauce and evenly spread it all over.

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Then I sliced a tomato nice and thin and chopped up 3 artichoke hearts. Followed by a hearty handful of baby spinach and kale.

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Sprinkled some black pepper, red pepper flakes and lemon pepper for a nice kick and finally topped it off with some goats cheese.

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Placed it under the broiler for about 5 minutes and voila, nice, tasty light bite done in 15 minutes 🙂

 

“Lambage Rolls” – Lamb and Cabbage

I was in the mood for stuffed Cabbage leaves filled with a very aromatic lamb concoction!

So I embarked on my little journey of flavors and started by preparing the minced lamb that I had conveniently already purchased at Target 🙂

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I got all the ingredients lined up which consisted of:

  • 1/4 cup butter
  • 2 tablespoons olive oil
  • 1diced medium onion
  • 4 crushed garlic cloves
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp cayenne pepper
  • 1/2 tsp dried oregano
  • 1lb ground lamb
  • 1 cup white rice
  • 2 teaspoons salt
  • 1/4 cup chopped fresh cilantro and mint
  • 1 head cabbage
  • 3 cups of chicken broth, I used Swanson’s Thai Ginger broth
  • 2 bay leaves
  • 4 vine tomatoes
  • Bunch of fresh Basil
  • 1/2 onion
  • 2 garlic cloves

I melted the butter with the olive oil and cooked the 1 chopped onion and 4 cloves of minced garlic until they were nicely transparent. Took them off the heat and added all the spices. Put that to the side and let it cool down.

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In a separate bowl I mixed the ground lamb with the rice, added the salt, chopped mint and cilantro.

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Once the above mixture had cooled down I added it to the lamb mixture and put it in the fridge.

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Filled a big pot of water and brought it to a boil. Cored a big cabbage and boiled it for about 5 minutes. Took it out and peeled the first couple of leaves that came loose and then boiled it for a couple of more minutes till the other leaves became nice and tender.

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Placed my first leaf on my wooden board and took the middle core out and then stuffed it with about a 1/4 cup of my lamb mixture and rolled it tightly.

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After I was done with all the mixture, I placed some left over cabbage leaves at the bottom of my casserole and then placed my neat lovely lamb and cabbage packages.

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Sprickled some salt and pepper, added the chicken broth and covered everything with my homemade tomato and roasted peppers sauce which I made by:

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sautéing 1/2 onion, 2 cloves of garlic, 4 roughly chopped vine ripped tomatoes, a big bunch of basil, salt and pepper. Put it in a blender and added 3 fire roasted red peppers, checked the mixture for flavor and voila, sauce is ready!

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Covered my cabbage and broth with the tomato sauce, added the bay leaves and covered with more cabbage leaves and then cooked in a 350 Deg F oven for 1.5 hrs.

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Now its time to indulge in this wonderful flavourful delicacy! Happy Family ❤

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