Vegan Avocado-Tomato Toasts...for #greenslove

Not too long ago, my 5 year old grandson Luca, asked me what my favorite color is...and I answered "green." He immediately answered back, "no, you can't have that for your favorite color; that's my favorite color!"...well, I just laughed about that, which he did not think it was funny, and told him...then we must have the same "likes"...since he would translate "taste" if I would have said that, to FOOD!

"Green is the color of nature, fertility, life. Grass green is the most restful color. Green symbolizes self-respect and well being. Green is the color of balance. It also means learning, growth and harmony. Green is a safe color, if you don't know what color to use anywhere use green.

Green is favored by well balanced people. Green symbolizes the master healer and the life force. It often symbolizes money. It was believed green was healing for the eyes. Egyptians wore green eyeliner. Green eye shades are still used. You should eat raw green foods for good health. Friday is the day of green. Green jade is a sacred stone of Asia."

Oh, yes...FOOD...who would want to turn down glorious fresh, and green vegetables, especially when you have a "hum drum" just everyday kind of dish, wouldn't a nice bright green salad brighten up a dreary, or otherwise too rich of a dish, yearning for something fresh, and green? That's my kind of dish, anytime. a nice dish of fresh baby green spinach salad with red onions, sliced mushrooms and topped with a simple red wine vinaigrette...a side of fresh cucumber salad with cherry tomatoes, and a simple extra virgin olive oil, and fresh lime topping, or fresh green beans, steamed to perfection, still crunchy and to preserve the bright green color, just rinse it in cold water and throw some ice cubes on it!

The list goes on-and-on, and I'm not even mentioning the health benefits of the GREENS. We can probably all hear our mothers saying: "eat your vegetables!"...as boring as it seemed in our childhood days, we all benefited from that in our adulthood...so, may I remind you to EAT YOUR VEGETABLES?...It's so good for you...the fresher, the greener; the better!
I was so inspired by this healthy, simple, and totally delicious vegan open-face sandwich, and after a short trip to my local Whole Foods market I got some specialty items, and a few organic vegetables. I wanted to make a salad with avocado, and organic sprouts, organic tomatoes, but instead, I decided to try this sandwich from the fresh ingredients only because I bought a loaf of their amazing San Francisco Sourdough bread...get this; a whole entire beautiful round loaf of bread for only $3.99. I could not have baked a better loaf of sourdough bread myself. So here's the recipe!

Linking to: #greenslove @ cake duchess

Full Plate Thursday @ Miz Helen's Country Cottage
Thursday Favorite Things @ Katherines Corner


Vegan Avocado-Tomato Toasts
inspired, and adapted from: WholeLiving.com

4 slices Rustic bread toasted
2 avocados peeled and sliced
1 ripe tomato cut into slices
(I used 2 slices, saved the rest for salad)
a handful of organic sprouts
(I used organic clover sprouts)
1 lime cut into wedges
freshly ground black pepper
sea salt
extra virgin olive oil, for drizzle

Top toasted bread with avocado slices, some sprouts
salt and pepper and squeeze with some lime, and drizzle some extra virgin olive oil on it, lightly. Top with the tomato slice and some more salt and pepper, and drizzle some additional extra virgin olive oil on it, and top it with some extra sprouts. Have some extra slices, or wedges of lime!
This is a very satisfying sandwich, high in high in calories, carbs, protein, low in cholesterol, and and you get the "good" fats; also, I did the math with my WW calculator, and it came to a high point: 12

note: not to worry for the high point of a single slice of a very healthy and delicious sandwich, it is very filling, highly satisfying, and is a well accepted Weight Watchers choice,  from my vegan choice addition!

...and now, click over to some more interesting facts, and #greenslove photos...and for the winner of the LENOX candy dish giveaway!

Alaska Surimi Seafood Lettuce Cups

Alaska Surimi Seafood Lettuce Cups, from Taste Pavilion, in San Francisco

With more holidays just around the corner, how does anyone find the time to do all the cooking, baking, Christmas shopping, taking photos, uploading them, and  posting stories, and recipes? As for myself, not easy! I have not baked any cakes, cookies at all for awhile, but did make hearty soups, and seafood dishes, but just did not want to post about them, although they were delicious, and totally my creations...just off the "top of my head" recipes! Sometimes, I get into these moods where I think, "why should I even bother to take photo, try to remember the ingredients used"...why?...who really even cares, other than my family, or friends!?...well, obviously they do/did care, or I would have leftovers! Just not feeling up to "par"...must be the "holiday blues"...when it should be the most joyous occasion!

Alaska Surimi Seafood Lettuce Cups

12 oz. Alaska Surimi Seafood
1 1/2 cups cooked rice (preferably short grain)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled, and chopped
1 cup Asian style salad dressing, bottled (preferably with ginger and wasabi)
1/4 cup pickled ginger chopped, for garnish
1/2 cup toasted seaweed (nori) for garnish, (optional)
3 Tablespoons toasted sesame seeds for garnish
1 head iceberg lettuce

Lettuce cups:
Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes-this will help separate the leaves, one at a time to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for chopped lettuce salad.

Salad:
Combine Alaska Surimi Seafood, cooked rice, cucumbers and avocado in a large bowl. Add salad dressing, toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional,) nori (optional) and sesame seeds to serve.
Makes 4 servings, ( 8 lettuce cups)

Israeli Couscous Salad

Even though you are not a vegetarian, and for sure not a vegan, have you wondered lately that what you are consciously cooking might be...could be vegetarian, or vegan?...well it happens to me a lot, without even thinking or planning it, do to the fact that I always have fresh veggies on hand and like to use them up with whatever I happen to think of making. Same goes for the dry beans, and for the canned beans, rice, lentils, and couscous that I like to prepare to have around as a snack, or a side dish!

Israeli couscous is made of small, round pearls of pasta. Similar to regular couscous, it resembles a grain but is made of wheat flour. Because of its large surface area, it holds sauce well and is very versatile; Israeli Couscous can go in soup, be baked, served as a pie, or made into a risotto. It is widely used in the Middle East, and in Portugal, Spain, and Italy. So delicious with cooked vegetables or used as a side dish with stews. It has a nutty flavor, and it does not get a sticky texture when it is cooked properly. I love to eat this as a cold salad, but you can eat it warm as well!

Watermelon and Feta Salad and Giveaway Winnings!

It's summertime, and we need to spend less time in the hot kitchen as much as possible. Who wants to spend a long time cooking, and baking and heating up your kitchen when you have other options? A nice refreshing salad, or a "no bake" dessert...but then again, a simple pasta dish is always a favorite, which we have almost every day, and not worry about exctra fat and calories, if it's a light simple fresh tomato sauce. This salad has it all, watermelon, feta cheese, cucumbers, and baby watercress, red onions, and a drizzle of a refreshing, fresh lime, white wine vinegar, and extra virgin olive oil.
I'm linking this to Cookbook Sundays,  @Mom's Sunday Cafe

The recipe calls for baby arugula, but since I could not find it at my supermarket, I did find baby watercress, which is not bland, by far! It has a "kick" to it of a slight spicy-bitter flavor, as does the arugula has. You can substitute mesculon if your don't like the sharp flavor of either of the two.

I've been totally MIA all day yesterday, and came home late. All I did was heat up some leftovers and plopped down on my sofa to watch the missed season 3 of the TRUE BLOOD series which I've got hooked on, thanks to my son, and wife...LOL it's definitely "bloody" and scary at times but I love this series. They are on the 4th season now....and I don't want to miss out on any episodes!

I am so happy to win this beautiful healthy recipe cookbook by Joy Bauer...the giveaway hosted by Claudia, @Blog's Got Heart  and What's Cookin' Italian Style.  Thank you, Claudia!

I still haven't mentioned about this amazing Macaron book by the author, Jill Colonna, such a generous giveaway hosted by Marsha, @The Harried Cook  I have never made macarons, and I'm so excited to learn from the best!

Thank you, Marsha, and Jill!

Salmon Burger...a Winner, and Blogaversary!

First things, first...I have so much to share with you today. !st. is the winner of my giveaway!. On Random.org, the #18 came up which is Lizzy, from That Skinny Chick Can Bake!!!
Congratulations Lizzy! Hope you will enjoy this fabulous book and I know you will find some really nice dishes in there to make. Will contact you for the mailing address.

Just would like to let you all know, that yesterday, on June 3rd, 2011 was my 1st. Blogaversary...my First Anniversary of my blog, which really started out as just a few foods, and more thrift finds.I came a long way since last year, making friends with other food blogger around the world, and locally.

I do appreciate the support and friendship from my fellow blogger friends, and follower who have supported me throughout this past year. Without your support and kindness, I would never have made it this far. It's a lonely place out there in "blogsphere" when you have no one commenting, and for that, I do have the Foodbuzz community to thank for and all the members who have befriended me. So, I just want you to know that I'm planning, and hoping to hang around here for another year longer at least...and who knows how long after that! So just bear with me, I will take you along on more of my food and life adventures.
Love to all! ...
Do check out my first post!
Also, I did want to announce that I am attempting to make my first...ever...homemade garlic rolls, filled with delicious garlic and herbs. This should have been my post, showing of my homemade delicious (hopefully)...garlic rolls, with "dry active yeast" 125 g. that comes in the cutest little canister, sent to me by my new and sweet friend, Suhaina, living in Singapore, and at this moment, on vacation to her homeland in Kerala, India.

I was so inspired by her homemade garlic rolls, that I was so determined to make it... so she sent m the yeast that she uses, all the way from Singapore. I was totally in "awe" but mostly shocked, because not very often do we find such amazing good hearted people who do not know you from "Adam" that would want to do something like this for you. Please check out Suhaina's fabulous Garlic Rolls and be sure to click on the HOME...to get you back to the current page of My Singapore Kitchen. She is such a talented cook, and baker, and she makes the most amazing breads, and rolls, as well.
Truly a blessing from this gracious and beautiful lady, who became my dear friend:DDD

Gingered Soba Noodles with Spicy Tofu...and friends!

In my previous post, I posted my Soba Noodle Salad photo and mentioned to you that I would post the recipe later.

Well, there's more to it than that. On the day I made my Noodle Salad...actually the reason it would be called a salad is because you can it it at room temperature as well. I made a lot of these noodles. Six ounces will serve 4, but if you double the amount it will serve at least up to 8-10 servings of portion with added broccoli, and the tofu, which I also doubled. Two 8ounces of water-packed extra firm tofu.

The recipe for my Soba Noodle Salad, or the proper name for this is Gingered Soba Noodles, because you just make the dressing for the noodles, or salad, and make double or triple amount and see how far it takes you to use it for something else, as a marinade for roasted chicken...or chickens...as in 3....and why?...because when you want to show your appreciation to a friend, not just what they have done for you, but because you appreciate and love them.

This is the least you can do to make them a home cooked meal knowing they too have a busy schedule and it will last a family of 4 for 2 meals at least, and lunch as well.

A triple portion of the Gingered Soba Dressing goes a long way...I used one portion for the noodles, and two extra portions, including for a third chicken which we kept for us. Leftover roasted chicken goes a long way for sandwiches, and delicious chicken salads, or for chicken soup.

Our dear friend, and neighbors to my daughter and hubby...Eric and Marisa, and their two beautiful children and their family are extended adopted family...by choice. Eric is our veterinarian as well and takes such good care of our pets as well. He also takes good care of my beautiful kitty, Prince and doing beyond what is his duty, by personally checking his progress, since he is old and his health is failing.

When you want to buy the best organic whole chicken, you can find it at Costco, or Sam's or BJ's food club whichever you are a member of. We have a membership at Costco and they have such a huge selection of the best of everything.

I'm going to show you a step-by-step direction and recipe for both the Soba noodles, and the roasted chicken...so hang on!

Egg Salad in Pita Pocket.... and a Winner!

With all the activities and preparations for my daughter Lora's upcoming surgery on Thursday, I've been in a "daze" and have not been able to concentrate on making anything that would be worthwhile to post about. Although, I did make a huge pot of simple fresh vegetable soup yesterday, and literally cleaning out my refrigerator of all the veggies I have, that included cabbage, carrots, sweet potatoes, tomatoes, celery onions and garlic cloves, parsley, and I just chopped up everything and sauteed it, and added vegetable broth in the pot, seasoned it brought it to a boil and just simmered till it was a gorgeous vegetable soup. Oh, I even added a can of corn I had in my cupboard. Also added home made spaetzle to the soup. Took the entire pot, wrapped the pot up in a large towel, placed it in a small laundry basket and took it over to my daughter's.

Nothing like a nice, light, comforting soup. (No photo of it)...didn't think of it. In the meantime, while the soup was cooking, I made myself a simple egg salad. What do you do when you have extra eggs left over? Well, you can make a nice frittata, or a batch of eggs salad, which I did with 8 leftover eggs. The best part is, if you have one of those cute little plastic "egg slicer" gadgets, that slices and chops eggs perfectly. You just place the hard boiled eggs in the slicer, slice it, then turn it around making sure not to mess up the slice, and press the blades down again and it will dice your egg.

Egg Salad
my recipe

8 hard boiled eggs chopped coarsely
1 Tbsp. Hellman's mayonnaise
1 teaspoon stone ground mustard
salt and pepper to taste


Cook eggs for approximately 13 minutes for perfect hard boiled eggs. (the best way to cook is to place the eggs in water, bring it to a boil, shut the heat off, cover than pot, and leave it on the stove. Time it for 13 min. and take it off the stove, run cold water and keep running water, while you are peeling the eggs. Will not stick, comes out clean
every time.)
In a medium bowl, chop the eggs coarse, lightly mix mayo, mustard, salt and pepper. You can add chopped onions, chopped celery, and chopped pickles if you like, but simple is the best. Serve all those additions on the side.
I personally like mini dill gherkins, sliced jalapeno, tomatoes, and lettuce, and of course chopped onions, that I mix in the salad just for my own serving. Serves 4. Yumm

I'm linking this to: Full Plate Thursday, @ Miz Helen's Country Cottage

Tilapia 3 ways-and I'm a Winner!

I've been on the tilapia fish kick lately, simply because it's a simple white fish, delicate and takes practically no time to prepare, and also very affordable at your local supermarket's fresh fish department. Also, in order to eat fresh spinach, I like to pair it with the tilapia, or just have the salad separately. Such an easy, comforting dish that not only tastes delicious, but it's healthy, and definitely works when you are trying to lose weight, or just want to eat light.
My friend invited me over for dinner, and for some reason, I love to use this friendly and happy platter she has...love the "inscription"...Life is what you make it!...yes, my friends, it's so true! If you decide to take charge of your life, you have to decide which direction to take.

You can't always be worrying about tomorrow...can't use the quote from the old song..."Let's forget about DOMANI=tomorrow...tomorrow may never come". That thought scares me, it really does. I do want tomorrow to come, and many tomorrows after that. Do take care of yourself, your health, exercise, eat right, and remember. Life is GOOD, it really is, what you make it. (Now, if you can figure out what the bottom line says, let me know, somehow I never paid attention to it.) It is a nice platter though!

This is the same salad...I call it Greek style, with feta cheese, crumbled, sliced scallions, garlic croutons, olives, chopped roasted red peppers, over fresh baby spinach...drizzled with extra virgin olive oil, and balsamic vinegar.
I seasoned it with freshly ground sea salt, and fresh ground mixed peppers. The tilapia was halfway baked, and last five minutes topped with a crumbled feta cheese, and topped with a slice of fresh tomato.

Cook Book Sundays-Crab Cakes

We're having such lovely weather here in S. Florida, I really feel bad for everyone else in the Mid West, and in other areas who are still dealing with all the snow, icy roads, and the horrible cold. Sunday is Super Bowl Sunday, and I thought these crab cakes would be ideal for 4, or if you'd like to double or triple the recipe, you can serve it up to at least 12, and if you wish to make it mini crab cakes, you can feed a crowd up to 2 dozen excited, and hungry friends, who will thank you, and love you for it.

Although, crab meat is a little expensive, buying a large container of it at Costco will make plenty to pass around, as a gourmet appetizer. I don't know about you, but I love to eat it just simple, with maybe little baked sweet potato wedges, and a beautiful mixed spring salad, with home made authentic Classic French Dressing, from Lora...( and remember, you can substitute the vinegar to your choice) ....drizzled over the crab cakes, and the salad...and still have room for chicken wings, pizza, party meat balls, you name it. Games on! ...Hope your favorite team wins. Mine is the Packers!...Go Packers!!!

I'm linking this post to:
Brenda-@Brenda's Canadian Kitchen

Three in One Salad

After all those ooey-gooey cheesie comfort food dishes, it's time to get down to real serious salad eatings. I created this salad at my daughter's (you can see, the blue plates are hers, not a thrift find,..a perfect lunch, yet comfortably pleasing with Greek pita bread she purchased, and the wonderful Greek yogurt from our local Middle Eastern market. The avocado was from the local Cuban produce market, so is this Greece, meet Cuba, in South Florida. Not too shabby!

Three in One Salad

Top Layer: Tzatziki

1 large cucumber peeled, halved, and cut into thirds,

 insides scooped out and  cut into 1/4 inch small slices. 

1/2 cup Greek plain yogurt

small amount of fresh snipped, or dried mint, or dill, or oregano (I used dried oregano)

salt and pepper to taste

a dash of rice vinegar (very mild)

Mix all the ingredients together, and serve it on top of the salad, (or on the side if you prefer)

Serves 2

Middle layer: Avocado and tomato salad

2-4 small mature, just ripe avocados,

skin removed, split in half and diced into cubes

2-4 plum tomatoes, cut in half and cubed

1 bunch scallions, sliced thin

2 cloves garlic chopped

2 jalapeno peppers diced

juice of 1 lime 

2 Tbsp. extra virgin olive oil

salt and pepper to taste.

Mix together all the ingredients, in a medium bowl, and save it for the middle layer of the salad, along with the dressing in it. No additional dressing needed.

Bottom layer: 1 bag of European mixed salad

1 6 oz can of imported Italian light  tuna in olive oil (or your favorite brand)

Start out on a dinner plate, with a nice portion, or half of the bag of salad, next, divide the tuna into nice chunks and scatter it evenly on 2 dinner plates, with oil in it..(don't drain liquid, or oil)...next, divide, and layer the avocado tomato salad including the dressing. The top portion is the tzatziki, just scoop that on the top, and serve it with pita bread, or naan, or bread of your choice. A hearty, healthy, satisfying lunch. Serves 2-4, if smaller portions are to be prepared.

Can you believe it? 12 limes for $1.00. Can't beat this price!

Just look at these beauties, for 99 cents per pound!

Shrimp with Tomatoes Feta and Ouzo

Here we go again! ...yet, another shrimp dish...my bag of shrimp goes a long way!  This one is with fresh tomatoes, feta cheese, and fresh mints, laced with a 1/2 cup Ouzo...all I can say is, OPA!

 Shrimp with Tomatoes, Feta, and Ouzo

1 1/2 lbs large raw shrimp, peeled, deveined, with tails on

2 Tbsp extra virgin olive oil

1 Tbsp unsalted butter

10 plum tomatoes diced

1/2 cup tomato sauce

a pinch of snipped fresh mint (or dry)

a pinch of snipped fresh oregano (or dry)

salt and pepper to taste

a pinch of red pepper flakes

1 onion chopped

2 cloves garlic chopped

1/2 lb Greek feta cheese, crumbled

1/4 cup Ouzo (Greek liquor)

In a large heavy skillet, over medium high  heat, saute onions, garlic, pepper flakes, (the dry herbs) in the olive oil, and butter, till onion is nicely transparent. Add the shrimp to it and saute only, until they turn pink.. Now, add the ouzo, and let the alcohol cook down, for just less than a minute. (Don't ignite it, unless you have experience.)

Remove shrimp to a platter, and keep on the side. Add the tomatoes, the tomato sauce and cook for about 15-20 minutes, till it gets nicely thick, but tomatoes not overcooked to a mush. Season with salt, and pepper, and add the fresh herbs, now, at the end of cooking. (Actually, you can use fresh, and dry, together, but dry has to be added in he beginning.)

Add the shrimp back into the skillet, gently mix it together, and sprinkle with the feta. Put under the  broiler, till the cheese melts, and sauce gets bubbly for about 3 minutes, being careful not to burn the cheese. Serve over spaghetti, or just by itself, with nice crusty bread, and a mixed salad. Serves 4.

Light "Prime Filet" Tuna Salad

The most welcomed tuna salad...ever!

Light "Prime Filet" Tuna Salad

1 5 oz. Solid White Albacore Tuna (I use Bumble Bee)

1 Tbsp. Hellman's Real Mayonnaise

salt and pepper to taste

a squeeze of a fresh 1/2 lemon

Sm. handful of Italian parsley, chopped

1/2 of a large sweet onion, chopped

1/2 teaspoon Dijon mustard

In a small bowl, break up tuna with a fork, but keep it chunky. Mix all the other ingredients in there, and mix it lightly. The entire amount packs into 2 halves of a toasted pita, accompanied by your favorite sides. Serves 2, or 1, if you're really hungry.