This is the easiest salad to make on the planet and it’s colourful, healthy and tasty.
I can black beans rinsed.
¼ Spanish onion finely sliced and diced
1 avocado (same as above)
I mango (same as above)
¼ cup finely diced cilantro
1 to 2 cloves minced garlic (only if you like garlic…it can be a bit strong for some people)
1 tsp chili powder
Juice of 1/2 lemon or one whole lime
Drizzle with olive oil and serve!
No week is complete for me without curry of some kind. This week’s curry was intended to bring extra flavour to white fish which I eat quite a lot of (mainly basa and tilapia). I followed the recipe for the most part…not an easy feat for me but I wanted to get as close to the intention of this recipe as possible. I served it with white rice and a medley of curry vegetables. Truthfully, two curries in one meal overwhelmed my fish a but it was still delish fish. I’d make this again in a snap. Continue reading
Dave and I recently had “Mexican night”. We tuned in to a Mexican radio station, made delicious margaritas, sat outside with a big blanket around us and mind travelled to a warm place.
The margaritas were an inspiration from some friends who came over and made them for us during the Olympics. Each margarita had 2 ounces tequila, 1/4 ounce triple sec, the juice of one lime, mixed together in a martini shaker with loads of ice. Pour into salt rimmed glasses, sit back and relax.
I decided to make Mexican ceviche using this recipe as a base.
2 pounds Cubed white fish or bay scallops, raw (I used 1.5 of scallops and prawns)
5 – 10 serrano peppers or jalapeño chiles(very hot), diced (I used two peppers)
1 Red bell pepper, diced
1 Green Chiles, diced(didn’t use this)
1 Onion, diced (medium spanish onion)
3 Ripe tomatoes, diced (okay I did do this)
1 – 2 cloves Garlic, minced (who just uses 1 to 2 cloves?? I used 5 cloves of garlic)
1 Large avocado, diced (I made guacamole so didn’t use this part)
1 bunch Cilantro, with stems removed and diced (I also included some parsely in my mix)
1 tsp sugar ( 1 tbs)
2 cups lime juice (I cup of lime juice)
1/2 cup Lemon juice
1 bag Tortilla chips or
Pinch Salt and pepper
Cut the scallops and prawns into smaller pieces, finely dice and chop everything else, add the sugar into the lime/lemon juice mixture, throw everything into a bowl and stir. Make sure the fish is completely covered by the citrus mixture. Stir from time to time. Allow to sit for at least 3 hours. Serve up with margaritas/guacamole and tortilla chips and have some good times!
This is a really yummy salad that a friend gave to me which I have adapted slightly. It has been Dave proofed and is therefore delicious because I heard him say yeah this is delicious. I guessed at the qty’s when I made it but it still turned out great. Here goes: Continue reading
Tessa: Here comes another recipe we tested. This one is TOO good to be true. It’s simple, easy and super delicious. I found it in Diane Clement’s cookbook Zest for Life. She calls it Vicki’s French Macaroni Gratin. It’s basically penne with loads of goat cheese baked to perfection.
4 cups penne
1/2 cup nicoise or any brine cured imported black olives pitted
5 tomatoes, peeled and coarsely chopped
1 tbsp. fresh thyme
2 tbsp olive oil
salt and pepper to taste
11/2 cups chevre cheese
1 cup fresh parmesan
I actually cheated and threw in some mozarella because hey, the more cheese the better.
Cook the pasta according to the directions on the package. Drain. Add all remaining ingredients except the Parmesan cheese. Spoon into 13x9x2 inch casserole. Sprinkle parmesan over top and bake at 400Fahrenheit for 25 to 30 minutes.