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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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 🙂

 

Lemongrass and Kaffir Lime Leaves

By now my followers might have just picked up on the fact that I love love anything with lemon or lime. Of course I love me some good ole Key Lime Pie but I love the presence of lemon or lime in any of my savory dishes.

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Some lovely salmon got a bath in a lovely infusion of lemongrass, kaffir lime leaves and some white wine.

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The simplicity and clean flavors of cooking fish like this is wonderful, the fish has this refreshing flavor and of course I get my lemon and lime dose for the day 🙂

After I finished poaching the salmon I gave it a quick slap in the pan to crisp up the skin and give it some nice color! Skin was supposed to be in the picture but I ate it before it made it there ❤

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Out came some of yesterday’s left over lemongrass thai infused rice as well as some leftover Ratatouille from the day before and there we have it, dinner is ready yet again!

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!

Cauliflower……a Healthy alternative to Rice

Anyway who knows me well enough, knows that I love love love rice! White Rice, Wild Rice, Black Rice, Rice Salad, Fried Rice, Rice pudding and the list goes on and on!

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I blame it on my dad <3. Although he was born in northern Italy, he was raised in Tianjin, China and during our childhood, rice was always on the table!

People have a hard time giving up pasta, potatoes, chocolate, etc. I have a hard time giving up rice 🙂

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With that said, I am trying really hard so here is a replacement that I have been using to quench my “rice need”! Of course it makes it easier if you like Cauliflower which thank goodness I do, because my replacement is Cauliflower Rice……

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Its so simple and easy. Just grab a head of cauliflower, get rid of the leaves and stalk and chop the florets in to manageable pieces. Place in a food processor and give it a quick whiz! Not too long as you don’t want it to turn into a gooey paste!

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And there you have it, cauliflower rice is ready to use! Told you it was easy right 🙂

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Now its time to put it into good use. I chopped up some garlic, ginger, onions and cilantro. I sautéed the first 3, I found 2 Uruguayan Chorizos in the fridge that I had cooked a few days ago (leftovers) and I chopped them too and added them to the pan. Finally I added the cauliflower rice and cilantro and gave it all a quick toss.

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Seasoned in with salt and pepper and added some red pepper flakes and now it was time to taste it!

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My daughter walked into the kitchen claiming she was hungry just as I was serving myself so as a good mama, I gave it to her and guess what? She liked it!

Yes I know its not rice but it does the job and tastes very nice. This doesn’t mean I am giving up on my loving rice, just means that every once in a while it will get replaced by cauliflower rice 🙂

Another variation I made for tomorrow is Cilantro Lime Cauliflower rice, I think this is my favorite for now! Again simple and easy

1 lime
2 cloves of garlic
1 handful chopped cilantro

Place chopped garlic and rice in a pan and cook into nicely golden. Then add the chopped cilantro and juice of a lime. I added some more lime juice as I really like lime!

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