Recipes, Salad Series 1 comment on Salad Series: Easy Beef Salad For Weekdays

Salad Series: Easy Beef Salad For Weekdays

Last July and after two years of freelancing, I took the life-changing decision of going back to a full-time job. Naturally, I thought about all the possible consequences. Only one of them escaped me: weight-gain. The main reason I slightly gained weight once I started spending time in an office, was peer pressure. Those who know me well are aware of my unconscious and continuous fear of rejection. In a work environment, one must make a huge effort to fit in, make friends and have everyone on their side. Being the ambivert that I am, the only solution to me fitting in, is to be extremely nice. Needless to say this has consequences on its own.

I am not necessarily a candy person, but where I work, it’s apparently the thing. Instead of coffee breaks, they have candy breaks that involve munching on the most calorific chocolates and having ice cream or a nutella sandwich after lunch (depending on the season). These things don’t mean that much to me but getting weird stares when I said no added pressure to eat. That’s how I gained the extra weight that I’m working on getting rid of now. I simply learnt to say no and to stop pleasing people.

So it’s been 3 weeks and my packed lunches mostly consist of protein salads. This beef salad, which literally takes 10 minutes to make is my favorite. Here’s how to make it for a healthy and filling weekday lunch.

What you’ll need:

  • 120 g of lean beef, sliced
  • 5 fresh white mushrooms
  • Freshly washed rocket leaves
  • Pink peppercorn

For the dressing:

  • 1 Tbsp champagne vinegar
  • 1 tsp balsamic vinegar
  • 1 tsp cider vinegar
  • 1 tsp honey
  • 1 Tbsp Grape seed oil
  • 1 pinch of salt

How to make it:

  1. Heat a grilling pan then throw in the beef slices. Cook to your preference. I like the beef medium rare.
  2. In your lunch container, place the rocket leaves, top them with the mushrooms and beef. Sprinkle pink peppercorn on top.
  3. In a separate container, prepare the dressing: mix the 3 kinds of vinegar, add the honey and mix, add the oil then mix, add the salt and mix again.

Enjoy!

Recipes, Salad Series 0 comments on A Fresh and Healthy Roasted Pumpkin Salad

A Fresh and Healthy Roasted Pumpkin Salad

Pumpkins are not just for Halloween. They’re in fact one of the lowest calories vegetables to make a meal with, and the most recommended by health professionals for lowering cholesterol and losing weight. Full of antioxidants, they’re the perfect addition to your salads. Pair them with spinach and you’ll be on your way to the Popeye effect.

Here’s a fast and delicious pumpkin salad to make with the two ingredients.

What you’ll need (for 2 persons)

pumpkin salad | breadonbutter

For the salad:

  • 4 cups pumpkin cubes (i.e. fresh pumpkin, diced)
  • 1.5 Tbsp olive oil
  • 5 cups fresh spinach leaves
  • 3 Tbsp Pumpkin seeds

For the dressing:

  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar
  • Salt and Pepper, to taste

How to make it:

1) In an oven dish, place the pumpkin cubes on aluminum foil, sprinkle with the olive oil and place in the oven for 10 minutes or until golden.

pumpkin salad | breadonbutter

2) In a bowl, place the spinach leaves, then top them with the roasted pumpkin cubes and pumpkin seeds.

3) Make the dressing by mixing the oil, vinegar, salt and pepper. Pour it over the spinach and pumpkin cubes.

pumpkin salad | breadonbutter

pumpkin salad | breadonbutter

Enjoy this fresh meal!

Anyone here a pumpkin addict?

 

Recipes 0 comments on 7 Fresh Salads For Hot Summer Days

7 Fresh Salads For Hot Summer Days

For no apparent reason, I became the go-to person for friends and colleagues when they need advice on healthy but enjoyable eating. For the past month and mainly because of the excessive heat, I’ve been basically recommending salads. All types of salads, containing all types of proteins and creative ingredient combinations.

I admit this requires a lot of careful and time-consuming shopping and a lot of washing and prep-ing, but it’s worth it. You’ll feel full, not so bloated, fresh and healthy.

In my opinion, a nice fulfilling salad for lunch should contain the following components:

  • Any type of lean protein: my favorites are turkey breast, grilled chicken breast, grilled calamari, eggs and tuna (raw or canned)
  • Greens: my favorites are rocket leaves, french lettuce, lollo rosso and chives – my advice would be to mix all kinds of greens together
  • Healthy fats: my favorites being avocado, almonds, and black olives
  • A type of fruit: generally tomatoes, but it can also be kiwi (surprisingly good), cherries, strawberries or oranges
  • A simple but delicious dressing: my favorite being dijon mustard, melted in lemon with olive oil
  • Pepper: I might be leaving salt aside because it’s already present in most of the ingredients above, but pepper is a must for me
  • Chili flakes or Chia seeds: these are defintiely optional but I’ve been sprinkling them everywhere lately as they’re healthy and full of fibers

Without further ado, here are 7 salad recipes to inspire you. I suggest you make one for every day of next week.

1) This refreshing Strawberry Spring Salad Mix with Sweet and Sour Dressing

spring salad mix | breadonbutter

2) This full of flavor Lentil Salad with Zucchini and Sumac

lentil salad

3) This Marinated Cherries and Goat Cheese Salad

marinated cherries and goat cheese salad | breadonbutter

4) This Corn Salad as a side dish

corn salad

5) This Watermelon and Greens Summer Salad

watermelon salad

6) That Halloumi and Nigella Seeds Salad tossed with a vinaigrette

halloumi and niglla seeds salad

7) And that Summer Peach and Feta Cheese Salad Topped with a Basil Vinaigrette

peach and feta salad

You can always discard the fruity part if you’re not a sweet and sour type of person!

So there you go! 🙂

Which salad is your favorite?

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Recipes, Salad Series 0 comments on Marinated Cherries and Goat Cheese Salad

Marinated Cherries and Goat Cheese Salad

I’ve been abiding by specific recipes for quite some time. In the process, I’ve acquired new tastes and techniques that gave me the confidence to be creative when I cook my own dishes. Needless to say, I’ve been having so much fun with this new sway. Yesterday, given the huge amount of cherries in our fridge, I decided to make a special salad I think you’ll love and adopt. It’s simple and forms a delicious mix of sweet and sour that is guaranteed to satisfy your palate. It can be served as a starter and can also be a healthy lunch or dinner choice. The chia seeds sprinkled on top are an excellent source of fiber and energy. Here’s the recipe.

Breadonbutter’s Marinated Cherries and Goat Cheese Salad

 

marinated cherries and goat cheese salad | breadonbutter

What you’ll need (for 4 persons – as a starter)

marinated cherries and goat cheese salad | breadonbutter

  • 200 g cherries, pitted
  • 6 small round pieces of goat cheese
  • 6 small round pieces of brown bread
  • Mixed lettuce
  • 3 spring onions, sliced
  • 1 Tbps balsamic vinegar
  • 1 Tbsp lemon juice
  • 4 Tbsp olive oil
  • 1 Tbsp Chia seeds

How to make it:

marinated cherries and goat cheese salad | breadonbutter

  1. In a bowl, mix the balsamic vinegar, lemon juice and olive oil. Add the pitted cherries and toss to combine. Set aside for 30 minutes to 2 hours, depending on how early you’re making it.
  2. In an oven dish, place the bread and top each piece with a piece of goat cheese. Place them in the oven for around 10 minutes or until the cheese and bread are slightly golden.
  3. Just before sitting down to eat, place the lettuce and the spring onions in a serving bowl. Top with the marinated cherries and their sauce, then decorate with the bread and goat cheese. Sprinkle chia seeds on top and enjoy the delicious flavors!

marinated cherries and goat cheese salad | breadonbutter

For those who would like to add some extra dressing, you can mix the same proportions of balsamic vinegar, lemon juice and olive oil in a bowl and pour it on top of your salad.

marinated cherries and goat cheese salad | breadonbutter

Thoughts? 🙂

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and HERE to get your daily Breadonbutter news on FACEBOOK

Don’t forget to tag us if you try our recipes and tips: #breadonbutter

 

Product of the Week, Recipes 0 comments on Product of the Week: Carob Honey Straight from the LIVCD Program

Product of the Week: Carob Honey Straight from the LIVCD Program

A few weeks ago, USAID (U.S. Agency for International Development) invited a few bloggers at their stand at the Horeca Exhibition 2015 to explain a bit more about the LIVCD Program (Lebanon Industry Value Chain Development).

The goals of the program are to “enhance economic opportunities for small businesses, women, and youth”, “improve Lebanon’s economic stability, focusing on rural priority areas”, and “upgrade Lebanese value chains to increase their competitiveness in domestic and export markets”.

To achieve the above goals, an analysis was made and 8 targeted value chains were chosen: processed foods, rural tourism, floriculture, grapes, olive oil, apples, pears, avocados, cherries, and a basket of rural agricultural products including thyme, pine nuts, honey, and free range eggs.

At Horeca, we were lucky to have a guided visit of all the exhibitors of the above products and we got to meet them all and taste their products.

I especially liked this Carob Honey for many reasons.

carob honey

Carob is full of health benefits, including being an antioxidant, an antiseptic, improving digestion and lowering cholesterol levels in the blood, regulating blood pressure and helping prevent lung cancer, treating flu and anemia, and fighting against osteoporosis. Apart from all those benefits, it acts as a substitute for cocoa powder or chocolate in cakes and helps thicken baked goods. Add honey to it and you have the most natural sweetener you can ask for. I loved adding it to my balsamic salad dressing.

Just add a tablespoon of Carob Honey to 1.5 tablespoon of balsamic vinegar and 1 tablespoon of olive oil, and add it to a simple lettuce, cherry tomatoes and goat cheese salad. You’ll have a delicious meal ready in minutes!

carob honey

You can find out more about the USAID initiative on their facebook page .

Any thoughts on this wonderful initiative?

 Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and don’t forget to tag us if you try our recipes and tips #breadonbutter

Recipes, Salad Series 1 comment on Strawberry Spring Salad Mix With Sweet and Sour Dressing

Strawberry Spring Salad Mix With Sweet and Sour Dressing

Spring is definitely here, which means it’s time for salads and freshness. For those who like a nice mix of fruits and vegetables in the same bowl, this recipe is pure satisfaction. You can have it on its own as a light dinner or coupled with any type of protein you prefer. Our favorite Chef Jean made it a few weeks ago and I can tell you it was healthy and delicious. The dressing is quite special as it contains loads of vitamins, healthy sugars and high levels of nutritious benefits that are all found in poppy seeds (also potentially an anti-cancer source). We love experimenting with different kinds of dressings and this one was one of the top ones in taste and benefits. Here’s the recipe of this zestful salad.

Colorful Strawberry Spring Salad Mix 

spring salad mix | breadonbutter

What you’ll need:

spring salad mix | breadonbutter

For the salad

  • Mix of greens (our choices: butter lettuce, rocket leaves, and lollo rosso)
  • 1.5 cups sliced strawberries
  • 1 cup sliced and peeled oranges
  • 1 large red onion, sliced thinly

For the dressing

  • 1/2 cup orange juice
  • 1/4 cup olive oil
  • 2 Tbsp lemon juice (preferably freshly squeezed)
  • 1 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 1 Tbsp poppy seeds
  • 1/2 tsp salt
  • 1/4 tsp ground pepper

How to make it:

  1. In a large bowl, mix the lettuce and onion slices, then decorate with the oranges and strawberries
  2. In a smaller bowl, mix all of the dressing ingredients and pour over the large bowl of salad

Serve and enjoy the mix of flavors and freshness!

spring salad mix | breadonbutter

For other fresh salad ideas, click here.

What’s your favorite ingredient to put in your salad?

  Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

and tag us if you try our recipes and tips #breadonbutter

 

Breadonbutter Guests, Fadsfood 0 comments on Fadsfood’s Adventures Weekly Picks: Fresh Salad Choices

Fadsfood’s Adventures Weekly Picks: Fresh Salad Choices

Never eat alone. Always share what you eat. There is no bigger pleasure in life than giving.

– Fadsfood

This week, Fadsfood’s picks are all about salads! Protein, greens, or healthy grains, it’s your choice! Check it out and follow him on instagram for mouthwatering pictures and food inspiration: @fadsfood.

Here are this week’s Fresh Salad Picks

Casper and Gambini’s – Beirut, Lebanon – Instagram: @casperandgambinis

fresh | breadonbutter

Dawawine – Gemmayze, Beirut, Lebanon

fresh | breadonbutter

Garden State – Sin el fil, Beirut, Lebanon – Instagram: @gardenstatebeirut

fresh | breadonbutter

What’s your favorite salad in Beirut?

Breadonbutter Guests, Fadsfood, Guest Writers and Interviews, Places, Places 0 comments on Fadsfood’s Adventures Weekly Picks: Going Light Before Sunbathing Season

Fadsfood’s Adventures Weekly Picks: Going Light Before Sunbathing Season

Never eat alone. Always share what you eat. There is no bigger pleasure in life than giving.

– Fadsfood

This week, Fadsfood’s picks are all light and healthy choices you can pick at restaurants not to ruin your diet before the Summer.  Check it out and follow him on instagram for mouthwatering pictures and food inspiration: @fadsfood.

Here are this week’s Light Picks

Margherita Pizzeria – Saifi, Beirut, Lebanon – Instagram: @margheritapizzeria

light | breadonbutter
#bresaola #rocca with #parmigiano #slices at @margheritapizzeria #saifi #beirut #downtown #food #fadsfood #margueritapizzeria #lebanesefoodies

L’avenue du Parc – Downtown, Beirut, Lebanon

light | breadonbutter
Huge #Grilled #Salmon at #LAvenueDuParc #Beirut #Food #Fadsfood

Orient Express – Badaro, Beirut, Lebanon – Instagram: @orientexpressbeirut

light | breadonbutter
What a #tasty #salad.. At @orientexpressbeirut #Spinach #BlueCheese #Walnut #MustTry #Food #fadsfood #orientexpress #Beirut

Anyone else trying to keep their meals light lately? 😉

Click HERE to follow our foodie and travel journey on INSTAGRAM @breadonbutter_

Recipes, Salad Series 2 comments on The Salad Series: Cucumber Sesame Salad

The Salad Series: Cucumber Sesame Salad

We often get home tired and hungry during week nights. The only things we bring ourselves to cook, or sometimes even order from our favorite places, are really fast things that could easily be grilled or eaten all at once. We often forget our vegetables, which are essential to our health. Today, I bring you another side salad that is so simple, fast to make, and full of flavors. That way, you’ll be able to have a well-balanced meal 🙂

What you’ll need (for 2 persons):

cucumber-and-sesame-salad-ingredients

– 3 to 4 medium-sized cucumbers, sliced thinly

– 1 teaspoon of salt

– 2 tablespoons of baked sesame seeds

– 2 tablespoons rice vinegar

– 2 teaspoons wasabi paste

– 1 teaspoon soy sauce

How to make it:

1) In a bowl, place the sliced cucumbers with salt and mix

sliced-cucumber-with-salt

2) Sprinkle with sesame seeds and mix

cucumber-and-sesame-salad-with-wasabi-sauce

3) Prepare the dressing: Mix the rice vinegar, soy sauce and wasabi paste

cucumber-and-sesame-salad

Mix and enjoy the Asian freshness!

Recipes, Salad Series 0 comments on The Salad Series: Corn Side Salad

The Salad Series: Corn Side Salad

This week has been the hottest week this whole summer. Something fresh and not so hot is the only thing you wish to have as a meal. So here’s the corn flavored salad that can keep you satisfied and light at the same time.

This side salad goes with absolutely everything. From barbecued meat and chicken to hot plates on a dinner table, or even as a single salad for lunch or dinner, it will add so much taste to your palate. To make it tastier, we preferred grilling corn on the cob rather than just opening a can of already cooked corn.

So here’s what you’ll need (for 3 persons):

The-Salad-Series--Corn-Side-Salad

For the salad mix:

– 2 corns on the cob

– Paprika to taste

– Cumin to taste

– Fresh coriander leaves, cut

– 2 small red onions, diced

– Olive oil

For the dressing: 

– 1.5 tablespoons Olive oil

– 2 tablespoons Red wine vinegar

– 1 tablespoon Lime juice

– Salt and pepper to taste

How to make it:

1) Coat the corn cobs with olive oil, paprika and cumin and place them in the oven or on a grill until they look golden

The-Salad-Series--Corn-Side-Salad-corn-on-the-cob

2) Let them cool, remove them from the cob and place them in the serving dish

3) Cover the corn with the onions and coriander leaves

The-Salad-Series--Corn-Side-Salad-with-corn-on-the-cob

4) Make the dressing by mixing all the dressing ingredients and pour them over the salad

The-Salad-Series--Corn-Side-Salad-1

Mix and enjoy!

View other salad series here: Watermelon and Greens, Halloumi and Nigella seeds, Peach and Feta Cheese, Lentil, Zucchini and Sumac.

Recipes, Salad Series 0 comments on The Salad Series: Halloumi and Nigella Seeds Tossed With Vinaigrette

The Salad Series: Halloumi and Nigella Seeds Tossed With Vinaigrette

It’s getting hotter and hotter by the minute. Windows are open, dinner is served outside, fresh ingredients are on the table, and cold drinks are poured over and over. We have just reached the middle of summer without even knowing it. So this week, I bring you a new summer salad. Very simple to make, full of flavor and screaming fresh summer dinner, it’s the ideal meal (or accompanying meal) for a hot summer day.

Here’s what you’ll need (for 2 persons):

nigella-seeds-and-halloumi-salad-ingredients

– Frisé lettuce

– Halloumi, sliced thinly

– 2 thinly sliced Pears

– Green Grapes, halved

For the dressing:

– 2 tablespoons White wine vinegar

– 3 tablespoons Olive oil

– 4 crushed Garlic cloves

– Nigella seeds

– Salt and Pepper

How to make it:

1) In a dish, place the lettuce, and layer all of the ingredients on top

nigella-seeds-and-halloumi-salad-step-1

halloumi-and-sauce

2) Make the dressing: Mix the vinegar and oil, add the crushed garlic then pour the mix over a handful of nigella seeds then toss on top of the salad

Nigells-seeds-and-halloumi-saladEnjoy as a meal or as a side dish! 🙂

Breadonbutter Guests, Guest Chefs 1 comment on Guest Chef of The Month: Jean Fares and his “Veau Blanc au Miel”

Guest Chef of The Month: Jean Fares and his “Veau Blanc au Miel”

Last Sunday was a special one. For lunch, I had a guest chef in my kitchen.
His name is Jean Fares, he works in business, has an overly creative mind, and surely knows how to use it in the kitchen! He prefers cooking salty dishes rather than desserts (despite that having previously tasted his sweet creations, I can say his desserts are excellent).
JF
On sunday, Jean’s menu consisted of:
– A Noodle soup (previously posted in my blog, you can find it by clicking here), enhanced this time by adding Shitake Mushrooms to it
– A vegetable salad
– THE “Veau Blanc” with honey
– Broccoli and Baby potatoes as accompaniments
We started by properly choosing our ingredients at the supermarket. For the “Veau Blanc”, Jean carefully chose a Dutch one (a Dutch White Calf), with a lot of fresh vegetables for the rest of the ingredients.
For the Soup, refer to older post “A Tasty Soup of Healthy“, but this time, add Shitake Mushrooms instead of fresh mushrooms.
Noodle Soup with Shitake Mushrooms
For the Salad:
– One big fresh eggplant
– 200 to 300g of zucchini
– Fresh Basil leaves
– Halloum Cheese
– Fresh Raspberries (1 pack)
– Cherry tomatoes (1 pack)
– Olive oil
– Salt, Pepper
Jean’s Vegetable Salad
1) Dice the eggplant and zucchinis, place them in a pan with some olive oil on top, and sauté them until they are gold-ish
2) Dice the halloumi cheese and do the same
3) Crush the basil leaves until they become a paste and add enough olive oil on them to make enough sauce for the salad, add salt and pepper
4) Put all ingredients in a bowl and pour the basil and olive oil on top and there you go!
Now for the Veau Blanc!
You will need:
– Green pepper (crushed, you can crush them just a bit like in the picture below)
– Dijon mustard
– 20 g of butter (melted)
– Fresh Cream (a small pack)
– Honey (Approximately 4 to 6 tablespoons)
– Sea Salt
1) Remove the Veau (i.e. calf) from its pack and knead it (massage it, “le malaxer” – quoting Jean) with a mix of 20 g melted butter and mustard (see below) – leave it to rest
2) In a large Tefal pan, throw some sea salt and place the Veau on top. Leave it on high fire 7 minutes on each side (NOT in the oven, but on the top, on a normal fire – see below).
3) Add the honey on each side of the Veau and leave for 3 to 4 minutes

4) Add the crushed green pepper and turn until it reaches the roasting that you and your guests prefer (on Sunday, all of the guests preferred it rare so the roasting didn’t take a lot of time). Take it out of the pan and place it on the serving plate

5) On the pan, you will see that a lot of the Veau’s juice is there. What you have to do next is just add half of the small pack of fresh cream to the juice in the pan and mix. This will be the sauce to serve on the side of the Veau

For accompaniments, you will need:

– Baby potatoes
– Fresh broccoli
– Olive oil
– Sea Salt

Cook the potatoes and broccoli in the oven with olive oil and sea salt on top for approximately 30 to 35 minutes. Click here and scroll to the bottom to see how.

Jean’s Veau Blanc
served with baked baby potatoes and broccoli
AND SERVE!