Hey there chick

More often than not, I under estimate the benefits of legumes. Recently, I researched for other ways to intake nutrients, proteins, fiber and minerals. Finding healthy and quick choices was easier than I thought.
Garbanzo beans (chickpeas) contain all of the already mentioned sources of energy PLUS they lower cholesterol due to the dietary fiber which helps to lower cholesterol levels. Also, promotes digestive health, good source of iron and this legume contains folic acid which is important in preventing neural tube birth defects. How about that for a super food?

Here are two quick ways of preparing chickpeas for the next time you want to open a can of garbanzo beans and feel wonderful about it.

Salad 1

1 can of Garbanzo beans (rinsed)
1/2 avocado
1/2 lemon
Feta
a hand full of arugula
Olive Oil
S&P


Salad 2
1 can of Garbanzo beans (rinsed)

1/4 of purple onion (cut very fine)
1 avocado
1/2 lemon
Feta
Fresh Dill
1 corn on the cob (cooked or 1/2 can of whole kernel corn)
Olive Oil
S&P


The best thing about these salad is that you can mixed all the ingredients together without taking any instructions! You can also warm up a pita bread and 'add salad 2' on it for your guy for a quick lunch.

Enjoy  

Less stress, More enjoying ...Holiday gifts

I am usually the person who is late to a party because I am waiting for last minute to get a gift for the host or birthday gifts etc. Now, after 10 years I think I learn to start now with my holidays shopping list. Here are some gifts to help you to spend more time catching up with your friends.

1. Crown Ring from Lilac Bijoux ($5 flat shipping) 
2. His & Hers pillow covers from Etsy  
3. L’Oreal Infallible Le Rouge in Bold Bordeaux  
4. Josie Maran Argan Sugar Scrub 
5. Popbar Hot chocolate on a stick! (or you can make them yourself- recipe to come) 
6. Mingle Decanter 
7.Bentwood Breakfast Tray   
8.Chipper & Sprite Serving Set  
9. Limited Edition Golden Monogram Mug 

Mom's Cooking

Going to my mother's house for dinner with Andrew is never a poor experience, instead is a long 4 hour dinner with appetizers, wine, desserts, cocktails and a lot of laughing. This is why I feel like Thanksgiving is, actually, everyday at my mom's home.

Now, she does not take two weeks, two days, or two hours planning for a fabulous dinner. She spends 45 minutes. Between thinking what she 'feels' like eating, what does she has at home, and what she needs to get at the store. And she is fast! While she cook the salmon in the over, she already stared the rice/polenta or potatoes. While the rice and the salmon are cooking; she places broads, cheeses (the exotic kind) fruits, and some kind of meat (smoked salmon, salami, prosciutto) When I arrive to her house, she is gracefully putting together a salad. 

How she does it? I am still trying to figure our her secrets.

Our secret to Salmon

Salmon might be the protein that I like to experiment more than any others. With that said, I have found a way to accomplish a great taste that never goes wrong.
No matter how big or small the piece that you will be cooking is, try this next time you are going to cook salmon;

• Warm up the oven at 350 degrees while you do this next step.
• In a non-sticky pan cover it with a thin layer of olive oil and place on a medium heat. When oil is warm (not hot) place the unseasoned salmon (face down, meaning pink side down and gray side facing up) on the pan and let it sear for about 45 seconds or until it is slightly golden ( you don't want to cook it!). Make sure the salmon doesn't stick to the pan, that way it wont loose its form.
• Have a oven safe dish ready to place the seared salmon and any spaces that you want to put on top. In the image below I coated the salmon with finely cut cilantro, green shallots, salt and pepper and lemon.
• Cover the dish with thin foil and let it cook for 12-15 minutes (the time really depends on the salmon thickness, rule of thumb is 10 min per inch of thickness) 

Enjoy!

Caramelized Turnips and Dill

I have been gone for a while...but I am back, and I hope not to abandon you again. Between school, work, our dog Lucy, the change of season, and lack of intensive of my part by not believing on my blogging abilities. I got a  raise of 'hope' and decided to keep documenting my recipes.

Listening to Jamie Cullum (who I met a few years ago) talented musician, piano player, excellent English accent, etc. Got me into the groove of fall and what the nature has to offer in this gorgeous season.

You'll need:

-Turnips (peeled and washed)

*think of turnips as potatoes, so if you are cooking for 4 people, use 2 medium size turnips per person.

-Fresh dill

-4 tablespoons of organic brown sugar 

-Sea salt (optional)

- 1 tablespoon of olive oil

In a medium saucepan, add the tablespoon of olive oil and warm up the oil with a medium heat. Add the clean, peeled turnips cut in cubes or diced and let them golden. When turnip have acquire this crisp and golden outer, carefully sprinkle the brown sugar. I start with small amounts so the sugar sticks to the turnip not the pan. 

When you have used all the sugar make sure you keep turning the turnips, let them sit on the pan and in a beautiful plate for serving, place the turnips and add the dill. 

Optional sauce for turnips: In a mixing bow, put 3 tablespoons of plain Greek yogurt, add a little drops of lemon juice, mix well and add a few capers for a burst of flavors. Sour and sweet is always a good combination! 

Enjoy!