Here in Montreal, it’s been hot and humid for the last 2 days. This salad is perfect with this heat. It’s cold and refreshing. And the colors are great.
It’s great how our tastes can change as the years go by. A few years ago I tried hearts of palm and artichokes and didn’t like that. Now I like both in recipes. I can’t say I’d eat hearts of palm and artichokes only plain. Not sure yet.
Is there something you learn to like that you didn’t like before? You can share recipes in the comments😉
Here is the recipe for the salad :
Costa-Rican Hearts of Palm Salad
- 2 (16 ounce) cans hearts of palm
- 1/3 cup choppedred bell pepper
- 1/3 cup chopped yellow bell pepper
- 1 tablespoon choppedparsley
- 1 tablespoon fresh lemon juice
- 1 tablespoonDijon mustard
- 2 tablespoons low sodium chicken broth (remove fat)
- 1 tablespoonolive oil
- ground pepper
- very small amount salt (optional) (I omitted it)
- lettuce leaf
- Drain the hearts of palm, cut them into ½-inch pieces, and put them into a large bowl.
- Stir in the red pepper, yellow pepper, and chopped parsley.
- In a small bowl, whisk together the lemon juice, mustard, chicken broth, and olive oil. Drizzle the dressing over the hearts of palm mixture and toss gently.
- Season to taste with salt (optional) and pepper.
- Line a serving bowl with lettuce leaves, spoon the salad on top and serve.
This salad would be perfect with a burger on the bbq :) This recipe I made it 2 times in the last week. It’s very simple and it had a really good taste.
Barbequed Cheddar Burgers
- 3 1/2 lbs lean ground beef (I used 1 lb for 3 people)
- 1/2 cup barbecue sauce, purchased (since I used 1 lb of lean ground beef, I used only 1/8 cup of barbecue sauce)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- cheddar cheese, grated
- Mix first 5 ingredients and form into patties. Cook by preferred method and melt cheddar cheese on top.
I wish you all a nice summer. Enjoy!
I have to share with you that even in this heat, I’m knitting a hat with 100% wool. I’ll be ready for winter😀
If you like macaroons or anything with lime then you’ll probably like these coconut peaks. You can add chocolate on top but I omitted it. It’s so yummy.
20 large peaks
- 1/4 cup butter, this is 3 tbsp of melted butter, I would say that you could get away with 2 1/2 tbsp melted butter (50 g)
- 2 eggs, if your eggs are very large I would recommend that you only use 1 egg
- 6 tablespoons sugar (85 g)
- 2 2/3 cups sweetened coconut (I used unsweetened coconut)
- 2 tablespoons lime peel (or lemon peel, I used 1 tbsp and added an extra tbsp of coconut)
- 2 ounces bittersweet chocolate (or your preferred chocolate type)
- Preheat oven to 350°F.
- Melt butter.
- In a bowl mix egg and sugar. Add coconut, lime peel and melted butter.
- Let the mixture set for 10 minute.
- Form the peaks using 2 spoons (or one spoon and fingers) and place peaks on a cookie sheet lined with parchment paper.
- Large peaks – bake for approx 10-11 min or until golden.
- Small peaks – bake for approx 7-8 min or until golden.
- If using – melt chocolate of your choice and dip bottoms of the peaks and let cool or drizzle chocolate on top of peaks.
Hi everyone :) So sorry to have not written since January. I made so many recipes since then and great ones.
Like this wonderful dip. I prefer to eat fruits with a dip than without. And I love Kahlua😉
Kahlua Dip for Fruits
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons cream
- 2 tablespoons sugar
- 2 tablespoons chopped almonds, toasted
- 1/3 cup Kahlua
- Beat cream cheese until smooth, slowly add kahlua, cream & sugar; beating well. Refrigerate until ready to serve.
- Top with almonds when ready to serve.
I have a new hobbies since February. I’m knitting :) I love it. Each time I go shopping, I have to look for yarn and each time I buy a few. Last week I bough for 40 $ of yarn. I really must stop buying yarn.
For now I’m knitting dishcloth. But I still haven’t use them. They’re too cute to be used and get dirty. LOL
I’m now a member on Ravelry.com and I find so many free patterns. If you’re on Ravelry, feel free to add me :) I’m boomette1
Here is what I knitted lately :
Do you knit or crochet? I ordered crochets on ebay and should receive them really soon. I want to learn.
Do you read knitting blog? What is your favorite? Please share with me
I had some ricotta to use and I tried 2 wonderful recipes. If you like ricotta like I do, you really have to try that.
This one is with lemon zest and tastes really good.
Lemon Zest Ricotta
- 1/2 cup part-skim ricotta cheese
- 1/4 teaspoon clear vanilla extract (I used dark vanilla extract)
- 1/2 teaspoon grated fresh lemon rind
- 1 packet artificial sweetener
- Put all of the ingredients in an electric blender or food processor; cover, whirr until smooth.
If you want a snack or dessert, this one is also so easy to do. And you can do just a few or more. It’s really easy. No need to measure ingredients.
Quick Or Instant “Cheesecake”
- 4 whole wheat honey graham crackers
- 4 tablespoons part-skim ricotta cheese
- 8 teaspoons jam (I used reduced-sugar strawberry jam)
- Spread each graham cracker with 1 tablespoon part-skim ricotta cheese and 2 teaspoons jam.
Question for you :) Do you like ricotta? My boyfriend doesn’t like the taste and texture of it. Both desserts I posted, he didn’t like.
What recipes you like that use ricotta? I’m curious
Hi everybody! It’s been a while since I’ve written here. As a new resolution for the new year, I’ll try to write more often. After all, I try so many wonderful recipes.
By the way, I wish you all an Happy New Year 2011! I wish you health. After that, it’s easier to have something else.
Me and my son were sick from beginning of November through last week. I just hope that he’s going to be better really soon. He’s so fragile to catch a cold and viruses like that.
Last week, I bought the new magazine of Ricardo. When I saw his recipe of gratin onion soup with tomatoes, I knew I had to try it real soon. I’m so glad I did cause it’s really yummy. Very different with the addition of grape tomatoes and port wine.
Gratin Onion Soup with Tomatoes from Ricardo
- 8 cups vidalia onions or 8 cups red onions, minced
- 3 tablespoons butter
- 1/2 cup port wine
- 4 cups beef stock or 4 cups chicken stock (I used beef stock)
- 14 ounces cherry tomatoes or 14 ounces diced tomatoes (I used fresh cherry tomatoes)
- 6 slices baguette , lightly toasted
- 1 1/2 cups gruyere cheese, grated
- salt and pepper
- In a large saucepan, cook the onion slowly in butter until caramelized, about 15 minutes. Add salt and pepper. Deglaze with port wine. Add stock and tomatoes. Bring to boil and let simmer about 10 minutes. Add salt and pepper.
- Put the oven rack in the middle of oven. Preheat to broil.
- Put the soup in oven-proof bowls. Put slices of toasted bread on soup and sprinkle with cheese. Broil in oven until melted and golden.
I made this soup 2 weeks ago and unfortunately I made only half the recipe. It’s so good. I should have made the whole recipe.
It’s a great filling soup. It was perfect for lunch.
Italian Sausage and Eggplant Soup
- 1 lb Italian sausage (I used spicy italian sausage)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 medium eggplant, peeled and diced
- 8 large tomatoes, peeled and quartered
- 3 medium zucchini, diced
- 3 carrots, scraped and diced
- 2 stalks celery, diced
- 4 cups beef stock
- 1 teaspoon salt (no salt for me)
- 1 teaspoon sugar
- 1 teaspoon dried basil leaves
- 1 teaspoon dried oregano leaves
- 3/4 cup Burgundy wine
- 1/2 cup elbow macaroni, uncooked
- 1/4 teaspoon black pepper, freshly ground
- Parmesan cheese, freshly grated
- Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
- Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
- Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
- Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
- Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.
My son got 5 years old on October 24. We celebrated him at the daycare on the Friday.
And on Saturday my boyfriend’s father invited us to celebrate him. On this photo it’s my mom and me.
I have a cold since 2 weeks. I’m so tired of it. A friend at work tried oil of oregano and made us try it. It was great. My throat was aching and with it, it was better. So I had to buy a bottle of this fabulous product. It’s natural. And expensive. But it’s worth it. The next day, I was going back to buy 2 more bottles. One for my boyfriend and one for my mother as a gift. Two days ago, my son was coughing a lot while sleeping so I decided to put 2 drops of oil of oregano with maybe only 4 ounces of pineapple juice. He drank it. But the last sip was kind of strong. He made a funny face like it was disgusting. After that, he didn’t cough for the remaining night.
This week I tried 2 hot beverages. They’re so yummy that I wanted to share with you.
The first one is good to soothe a coughs, colds and indigestion.
The taste is great and it’s very comforting.
Soothes Coughs, Colds & Indigestion
- 8 ounces pineapple juice
- 2 teaspoons honey
- 1/4 teaspoon grated fresh ginger
- Combine 8 ounces of pineapple juice, 2 teaspoons of honey and ginger heat over low flame till warm.
- Sit back under a blanket and sip for soothing relief.
This one has a very good taste if you like the taste of molasses. I made it yesterday and drank it in only 2 minutes. It was too good. This morning I made another one instead of coffee. This is full of iron. So this is great!
Molasses – Iron Builder
- 1 tablespoon blackstrap molasses (I used regular molasses)
- 1 cup hot water or 1 cup milk (I used whole milk)
- Mix blackstrap molasses in a cup of hot water or milk.