Posts Tagged ‘Garlic’

Mr.CBB’s Tomato Salad With Potato,Green Beans and Chick Peas

Posted: September 9, 2012 in Mr.CBB's Frugal Kitchen
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Tomato Salad with Potatoes, Green Beans and Chick Peas is perhaps one of our favourite salads in the summer time. We always bring this as a healthy side yet frugal dish to any backyard bbq’s we may go to and it’s a hit. This tomato potato salad is a heart healthy dish and we like to serve it along side a protein such as lamb which we marinate and grill on the bbq.

If you don’t already know from my many garden posts we grow an abundance of varieties of tomatoes such as …..

  • Roma Tomatoes
  • Beefsteak Tomatoes
  • Cherry Tomatoes
  • Plum Tomatoes
  • Grape Tomatoes

Originating in South America the tomato often called a “vegetable” is actually a fruit although most consider it a vegetable. There is nothing better than organic tomatoes ripened on the plant for easy summer salads. Tomatoes are also popular in a myriad of other dishes and condiments such as …..

  • Tomato Soup
  • Sun-Dried Tomatoes
  • Tomato Juice
  • Pasta Sauce
  • Ketchup
  • Salsa
  • Pizza
  • Tomato paste
  • Beverages such as the Bloody Mary

Some people even enjoy slicing tomatoes, breading them and frying them in vegetable oil until crispy on the outside. You can top these little treats with fresh mozzarella and melt it under the broiler.

I always keep our tomatoes out of the refrigerator as I find it affects the taste and texture of the tomato. When we make a fresh tomato salad we always let it sit for about 30 minutes to absorb the spices and extra virgin olive oil. It also helps to build flavour and juices (great for dipping with my Olive Bread). If you pick tomatoes that are not yet ripe simply leave them on a counter at room temperature and eat with-in 2-4 days for optimal taste.

Believed to be beneficial for the heart tomatoes also offer carotene lycopene one of the most powerful antioxidants you can find. We take pride in our tomatoes and enjoy them while we can but if we have more tomatoes than we can eat we simply scald them in hot water, peel them and freeze them in a freezer bag for later use.

Other Variations of Tomato Salads you might enjoy are….

What types of tomatoes do you grow? What is your favourite kind of tomato salad?

Mr.CBB’s Tomato Salad With Potatoes, Green Beans and Chick Peas

Feeds: 6-8 side salad

Prep Time

  • 15 minutes to boil potatoes in salted water until cooked but firm
  • 15 minutes to boil the green beans then soak in ice cubes and water
  • Soak Dry Chick peas overnight then boil until cooked then chill in water in the refrigerator (or use canned chick peas)
  • 10 minutes to make salad
  • 30 minutes to let the flavours come together

Tools

  • 3 pots
  • cutting board
  • knife
  • 3 large bowls
  • strainer

Ingredients

  • 1 cup dry chick peas
  • 1/2 cup extra virgin olive oil
  • 1/2 cup of red onion minced
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • dry oregano
  • fresh garlic
  • fresh basil
  • 4 large tomatoes
  • 4-6 potatoes
  • 1/2 lb fresh green beans
  • 1/2 fresh lime

Preparation

  • 4-6 medium-sized potatoes peeled, cubed and boiled in salted water then chilled in the refrigerator
  • 1/2 fresh green beans boiled in salted water until cooked but still firm, drain then chill in the refrigerator
  • Boil in salted water 1 cup of  dry chick peas soaked over night until cooked then chill
  • On your cutting board cut 4 large tomatoes into wedges and put in a bowl, juices, seeds and all.
  • Add in 1 tablespoon of dry oregano
  • Add in 4 cloves of minced fresh garlic
  • Add in 6-10 leaves of fresh basil rolled and chopped (2 tablespoons)
  • Add in 1/2 cup of extra virgin olive oil
  • Add in 1 teaspoon of pepper to taste
  • Add in 1 tablespoon of salt to draw out the flavours and juices
  • Add in the juice of half a lime
  • Add in the minced red onion
  • Add in the cooled potatoes
  • Add in the cooled green beans
  • Add in the cooled chick peas
  • Mix the salad, taste for flavour
  • Let sit for 30 minutes
  • Serve you Tomato Salad!

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Mr.CBB’s Easy Beef Vegetable Stir Fry with Rice

Posted: August 19, 2012 in Mr.CBB's Frugal Kitchen
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Mr. CBB’s Easy Beef Vegetable Stir Fry with Rice

We love to make easy stir fry’s in the Canadian Budget Binder Kitchen and this frugal recipe is no exception. It’s one of those meals that is light and tasty but you can still walk when you’re done eating it. I grilled the steak for this one on the bbq as I find it has a better flavour that way. You can simply stir fry it if that’s what you prefer to do.

In order to make the pretty mounds of rice I used a small white bowl (you will see the picture of the garlic below, that’s the bowl I used) filled it, packed it then ran a knife around it and it easily popped out right on the plate. The rice mound just gives the dish that “restaurant allure” like you put lots of effort into this stir fry.

The splash of lime or lemon at the end is more of a palate cleanser. I find that after the taste of the broth and the sesame oil the acid cleans my palate and is then refreshed at the end of each bite. All around the flavours and crunchy texture of the vegetables  for us are perfect. I hope you enjoy this easy recipe and check out what else we’re knocking out of the Canadian Budget Binder kitchen every Sunday!
Cheers!

Tools Needed:

  • Wok or Frying Pan
  • Spatula
  • Rice Cooker
  • Spoon
  • Knife
  • Cutting board
  • Vegetable Peeler (for carrots)

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

  • 2 cups dry basmati or jasmine rice (or whatever rice you prefer)
  • 2 cups broccoli
  • 2 cups par-boiled green beans
  • 1 red pepper diced
  • 1 cup diced carrots
  • 4 cups fresh bean sprouts
  • 1 cup about 4 Spring onions sliced
  • 1 can sliced water chestnuts

  • 8 cloves of garlic chopped fine

  • 4 med-large boneless grilling steaks seasoned with salt and pepper
  • piece of fresh ginger finely sliced to make about 1.5 tablespoons
  • 1 cup beef broth
  • Extra virgin olive oil
  • Sesame oil
  • Soy Sauce
  • Fresh Lemon or Lime or both if you prefer
  • Fresh Chopped Chillies if Desired for heat

Method

  • Rinse 2 cups of rice until the water runs clear then put it in the rice cooker with 2 cups of water
  • Grill the steaks on the bbq to med rare (Let sit for 10 minutes)
  • In the Wok/Frying Pan heat it up hot add 1 tablespoon Extra Virgin Olive Oil,1 tablespoon Sesame Oil then toss in 6 cloves of garlic stir fry for 30 seconds, toss in all the vegetables, water chestnuts and 1/4 cup soy sauce. Stir fry for about 3 -4 minutes until the vegetables are cooked but still crunchy in texture then add the beef broth and simmer for 5 minutes. Taste for flavour- add more salt or soy sauce as needed.
  • Slice the meat length wise about an inch in length
  • Turn on your Wok/Frying Pan Until it is very hot with 1 tablespoon of extra Virgin Olive Oil and 1 teaspoon of sesame oil and toss in 2 cloves of minced garlic,chillies, the ginger, 1 tablespoon of soy and stir fry the bbq meat to heat up for about 2 minutes then add it to the vegetables and stir.
  • Meanwhile in a small bowl fill it to the rim with rice then invert onto a plate to make a rice mound, add your vegetables and meat beside it, squeeze fresh lemon or lime or both on top for some zing!
  • Enjoy!

Are you NEW to Canadian Budget Binder?

If you are new Start here!

Do you have a Question for Mr.CBB please click HERE to ask him!

Are you on Mr.CBB’s Blog Roll? Check HERE… if not and you want me to check out your blog and add you to my ever-growing blog roll simply click here and fill out the form. Introduce yourself and lets LINK UP!

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