Archive for the ‘salad recipe’ Category

Six layers salad

6 layers salad

Six Layers Salad

1 (10 ounces) package frozen green peas

2 eggs

1 small onion

3 to 4 cups lettuce

2/3 cup fat free mayonnaise

1/3 cup Parmesan cheese

Thaw and drain peas. Boil eggs. Drain and set aside to cool. Chop onion. Grate eggs. Wash, shred, and place lettuce in bottom of large bowl or serving dish. Layer peas and onion over lettuce. Spread mayonnaise over the onion layer. Top with eggs and cheese. Refrigerate until ready to serve.

Layers salad

Layers salad, 6 beautiful layers, so good this salad!

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Cooking with herbs in Bernal, Mexico

Trust in Grandma’s Wisdom

Grab your favorite drink and relax as you enjoy the convenience of having Grandma’s Wisdom at your fingertips.

You’ll find a lot of old-fashioned home remedies, herbal advice, simple tips and easy tricks for your home, garden, family and pets.

This site is amazing and truck loaded with home-remedies, the kind of reading I could lost myself for hours doing!

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Tuna wedge


Tuna wedge is a breakfast food, basically. It is so simple to make and if you do not eat the whole thing in one seating, it is very easy to drop the rest in a small container and bring it to work with you.

If you are in a hurry in the morning, just mix everything in a small container the evening before, and cook it on the stove in the morning, while drinking your first cup of joe and reading the local paper.


2 egg whites plus one egg

2 oz of tuna fish (can of tuna in water) or salmon

Drain the fish, add to the eggs and beat well. Spray some ‘pam’ in a frying pan, drop the mix and let it cook, about 2 minutes, until done, flipping it only once.

Cut into wedges and eat!

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homemade mayonnaise

Recipe for the homemade mayonnaise:

In a blender, mix 2 eggs yolk and 1 tablespoon of mustard.  Mix well.

Take olive oil, and using the top opening in the lid of the blender, drip very slowly olive oil, while the blender is working, VERY SLOWLY.  As it mix all together, pay attention to the sound of the mix.

 It will mix, ok, making a liquid sound and the entire yellow mix  going all over the place against the wall of the container, so far so good.  Keep on dripping VERY SLOWLY the olive oil in the small opening on the top of the blender’liq (about a quarter of a cup now). 

All of the sudden, the sound of the mix will change from a splashing to an actual thickening of the liquid becoming a very thick liquid, not splashing anymore but sounding more and more like a hollow sound.  This means that the mayonnaise is taking form and is getting very thick.  Stop the blender, take a spoon and look at the thickness of the mayonnaise here. 

You can either keep on mixing and adding more oil or just stop here if you have obtained enough mayo.  All in all, you will need about half to one cup of olive oil, depending of the size of the egg yolks used in the recipe. 

Once you have obtained the desire thickness.  Pour it in a separate bowl; adjust the taste with spices, sugar, etc… to your taste.  I usually just put a random of my spices, any will do, and it all depends with which meat the mayo will be served.  This mayo will keep well in the fridge, for about one week.

Now, don’t despair if the first time you try this, the mayo never takes the form of a nice thick mayo.  If it doesn’t, discard the whole thing (yes, I know…) and start all over again.  Start very small rather than with a lot of olive oil, just in case you have to redo it and waste a very good olive oil!

There is always a way with food.

Homemade mayonnaise

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Salade au Chèvre Chaud

Salade au Chèvre, chaude

In 1997, a gentleman told me about this wonderful salad he was making himself every Friday night, a way for him to end a busy week and to start a wonderful wkend.  At that time, I did not know anything about Goat cheese, let along a hot salad!  But the way he was describing to me over my books while I was working, I could almost smell this divine creature…

Moving forward : Saint-Adèle, province of Quebec, Canada.  Little resto breton, a strange little woman as a cook.  About 8 tables in the main entrance of a very old house transformed into a resto, that was the place I first taste this wonderful creation of salade, the year was 2001. 

Moving forward again, I married this gentleman in 2006 and this salad has been present in our life ever since…

For two persons:

2 slices of bread, toasted and brushed with olive oil

3 ounce of round goat cheese, any flavor

Salad : any kind, mix together in a bowl, with this dressing :

half of teaspoon of red wine vinegar

olive oil to taste

dijon mustard to taste


ground black pepper

basil  & tomato pesto to taste

To put the salad together, mix the greens with the dressing and split it into two plates.  Broil the cheese in the oven until melted but still a bit firm.  Deposit the bread on top of each salad.  Put the cheese on top of the bread and drizzle a bit of left over dressing.  Enjoy with a good red wine!

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Little French crêpes are one plate that can be found in my fridge all the time. Very easy to put together and to keep, they are a time saver for me. I use them for breakfast, lunch on the go, trip on an airplane, late night snack, you name it…

They are very light and can be eaten as is or be filled up with left over of salad, meat, cream, and lots of butters. For myself, I would eat them filled with scrambles eggs in the morning.

In a big bowl, drop:

1 egg

1 tablespoon of grated cheese (a strong cheese is better)

1 tablespoon of almond meal (grounded almond with the skin on, use your coffee grinder for this and grind a big bag at a time, keep well in the freezer)

A pinch of salt

Mix together and fry in a pan by dropping big soup spoon in the grease, turning on both sides until well cook.

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Very simply put, I just cannot pay 12$US for about 3.5 oz of coconut oil here.  It goes again my principals of : ‘This is Mexico man, look up, there are tons and tons of coconuts waiting to fall on our head.  Why then, the oil from this fruit is so expensive here and so hard to find?’

So this morning, my ever quest to be homemade here in Mexico got me involved in making homemade coconut oil.

Search here and search there, drink more coffee.  Search more and switch to herbal tea now, I got to this site that explains it all, like magic.  I knew it was possible to be homemade with this stuff.

I am not going to repeat all the steps but rather to write about my final product : ‘The Coconut Oil’

Coconuts splited in half

Coconuts splited in half

Well, all in all, it is simple to make.  Not hard at all to crack open the nut and all.  I used the oven technic to soften the meat inside so I could get it out easier.  And because I did not removed all the brown skin around the white meat, my coconut oil has a kind of brownish color. 

The coconut oil is starting to form on top of the white milk

The coconut oil is starting to form on top of the white milk

 Two coconuts gave me about 2 oz of oil.  Not much but let me tell you, this homemade coconut oil is something out of the ordinary.  Very tick to the touch, very concentrated.  It would not take much of this oil to achieve results obtained with a store bought one.

Coconut oil, final product

Coconut oil, final product

I use my coconut oil primary for cooking, handmade soap and makeup.  One small drop goes a long way.  I will definitely make it again now.

And to answer my own question now : ‘It is expensive because it is a labor of love.  It takes time to do it and that person making coconut oil has to follow to the ‘T’ the process of it.  This coconut oil thing cannot be made if one step is not done properly and with accuracy.  That last word goes without saying that Accuracy is not a gifted passion for us all… so making the product expensive!

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