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?

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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Lenguado…..another home treasure

Lenguado or Turbot in English, is a fish that I don’t come across too often since I left Uruguay. It’s funny how when you are young you do not have the appreciation for what is around you and then you leave home and come to discover that the supermarket sells that lovely fish that you took for granted as a child at $14 a pound! Check out about fishing in Uruguay.

Irrelevant of the price issue, I went ahead and bought a nice healthy fillet for old times sake. The idea of taking that first bite and reminiscing about eating it way back when was irresistible ❤

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Tonight I indulged on my little Lenguado treat and I decided to keep in fresh and simple, just a sprinkle of salt and pepper and pan cooked it in a little bit of butter.

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I served it with a wonderful Lemon Zucchini Salad I had prepared over the weekend (if interested you can check the recipe out on my blog, just click here to be directed accordingly)

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I have to say that my memory served me right, the Lenguado (Turbot) turned out to be light, delicious and delicate and paired wonderfully with my Lemon Zuccini Salad 🙂

This was one happy memory reinactment!

Red Cabbage German style……..reminds me of home

When I was a kid, my mum used to make a delicious sweet and sour red cabbage that was just to die for.  This turned red cabbage into one of my favorite vegetables.

Glad to report that we are still on the wagon with our new healthy lifestyle, so after burning over 800 calories exercising today I decided we deserved a healthy, tasty and cozy dinner.

I had a whole red cabbage so I embarked on making my German Red Cabbage and here is how I made it.

  • 2 tablespoons butter
  • 5 cups shredded red cabbage
  • 1 cup sliced green apples
  • 1/3 cup apple cider vinegar
  • 3 tablespoons water
  • 1/4 cup white sugar
  • 2 1/4 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves

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Put all ingredients into a large casserole and bring to a boil, once its boiling, reduce heat down to low and let it simmer for about 1 1/2 hrs.

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In the meantime I prepared my favorite snack ‘Kale Chips” with Lemon Pepper. These are simple and easy to make and oh so good!

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8 dinosaur kale leaves, stemmed, rip leaves off and break into 2 inch pieces
1 tablespoon Olive Oil
Lemon Pepper Seasoning
1 lemon, for zesting

Cover a baking sheet with aluminum foil, preheat oven to 375 deg F.

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Coat each leaf with olive oil and place on prepared baking sheet. Bake in oven for 8 to 12 minutes (until leaves and nice and crispy)

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And finally while the Kale chips were cooking, I poached some salmon in White Wine, Lemon and herbs which was the final touch to tonights meal. I had some leftover mashed potato for the hubby as I don’t think he is the greatest red cabbage fan (which means there is more red cabbage for me 🙂 )

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Nice Dinner = Happy Hubby = Happy Wifey ❤

Crustless Quiche for a Carbless Dinner…..

Dinner variety and ideas are hard to come by, especially when you are trying to find healthy tasty options and time is never on one’s side right?

Tonight I decided to try something I had tasted before made by a lovely lady called “Maria”! Maria introduced me to her wonderful crustless Weight Watchers Quiche so I decided, why not give it a go and introduce it to the family?

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  • 1 cup liquid egg whites or 4 whole eggs, depending how healthy you want to go
  • 1/2 cup reduced fat 2% milk
  • 1 cup broccoli florets, cooked and coarsely chopped
  • 1/2 cup cherry tomatoes, chopped
  • 3/4 cup reduced fat sharp cheddar cheese, shredded
  • 1 tsp garlic powder
  • 1 tsp onion powder ( I used chopped green onions instead)
  • 1/4 tsp paprika
  • Salt and pepper to taste

Spray four 8oz ramekins with nonfat cooking spray and preheat the oven to 350 Deg F. Place ramekins on a rimmed baking pan.
In a bowl, whisk together the egg whites, milk, paprika, garlic powder, onion powder salt and pepper. Stir in cheese, tomatoes and broccoli.

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Spoon the egg mixture evenly into each ramekin. Bake until egg is cooked through, and golden brown, about 30-35 minutes.

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Serve with a salad, or extra veggies or just as a side dish for your protein or why not have it as a snack!