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ck to basics…
I haven’t cooked properly in soooo long. I work with food so by the time I get home, I have no desire to cook. Add exhaustion from work and school to the mix, and I definitely have no intention of cooking when I get home. However, I was tired of eating Mr. Noodle every night and missed having a home cooked meal; so I decided it was time to step back into my kitchen. I was in the mood for something quick, easy and delicious.
Easy as one, two, three 🙂
I loving snacking on peppers, and I enjoy cooking with them even more! A little minced garlic and onion… *lips smacking* delicious!
Your choice of pasta and…
Voila! A simple and easy pasta dish made in less than 20 minutes. Perfect for people that are always on the go, and still enjoy a delicious meal. Even though I used parmesan cheese, the alfredo sauce was made with soy milk. YUM!Happy Cooking!peace, love and health♥Bella♥*HeyDoYou is for the cute, clever and connected*
- Uncategorized
Frushi
Started my new job today and overheard my co-worker talk about the amazing Fruishi he had last weekend in Chicago.
I did some digging and found out Orange – The Contemporary Brunch Resto is responsible for such a medley and savory delight. Since I am in NY and the fruishi is in CHI… I am going to make my own! Now so can you…
Frushi, or fruit sushi, is one of Orange’s most popular items and makes a beautiful and unusual breakfast addition. Serve it as a side to poached eggs and Canadian bacon or ham. We’ve used oranges and raspberries for the topping, but any fresh fruit will work. If the fruit won’t adhere to the rice, apply it with a dab of honey.Yield: 5 servings (serving size: 4 frushi pieces and about 2 1/2 tablespoons yogurt)Ingredients
- 1 1/4 cups water
- 1 cup uncooked sushi rice or other short-grain rice
- 1/4 cup sugar
- 1/4 cup light coconut milk
- Dash of salt
- Cooking spray
- 10 orange sections
- 20 fresh raspberries
- 1 (6-ounce) carton vanilla fat-free yogurt
Preparation
Bring water and rice to a boil in a medium saucepan. Cover, reduce heat, and simmer 15 minutes or until water is almost absorbed. Remove from heat; let stand, covered, 15 minutes.
Place rice in a large bowl. Add sugar, coconut milk, and salt, stirring gently until well combined. Cover and let stand 20 minutes.
Lightly coat hands with cooking spray. Divide rice mixture into 20 equal portions, shaping each into a ball (about 1 rounded tablespoon each). Lightly press each rice ball into an oval between palms; place ovals on a baking sheet lined with wax paper. Top each of 10 ovals with 1 orange section, and press gently to adhere. Top each of the remaining 10 ovals with 2 raspberries. Cover and chill frushi until ready to serve. Serve with yogurt for dipping.(via http://www.myrecipes.com)*HeyDoYou is for the cute, clever and connected* -
HCB #53: fried rice loving!
I loves me some celery and adore sweet peppers, and sometimes I love them with my rice. So I put 2 and 2 together… or 3 and 3… Whatever, I was feenin’ for some fried rice, so I did the damn thing!
You know I had to have some craisins in there!Why is fried rice so damn good?!
Happy cooking lovelies!
peace and love
♥Bella♥
*HeyDoYou is for the cute, clever and connected* -
HCB #52: Cococococonut Curry Rice!
I was feenin’ for some rice and peas… but I also wanted some curry rice. So I brought the two together, and mmm mmm mmm! So GOOD. I love making spice blends, so it was fun bringing my rice and peas spice blend and curry spice blend together. T’was a good move.
This was delicious. And the raisins? oh… my… gosh… the raisins. They just make everything extra tasty! The coconut milk offered a delicious delicateness that I simply couldn’t put into words.
My rice and peas/curry rice craving was WELL satisfied.
Happy cooking!
peace n love
♥Bella♥
*HeyDoYou is for the cute, clever and connected* -
HCB #51: put that carrot in my coconut…
There are many great things that I learned during my time in chef school, and one of the many things that I learned and keep so close to my heart, is the art of making A DAMN GOOD SOUP. For some this doesn’t sound like anything special, but believe me when I tell you that there is an art to making a GOOD soup.
I cooked the carrots in soy and coconut milk, along with some garlic, onion and other special ingredients, then brought them together…I used to HATE soup, and dreaded ANY and EVERY occasion that involved soup… until I went to chef school.
Anyway, this soup was the BOMB! It was like Christmas in Heaven… only in your mouth! Yes.peace and blessings
♥Bella♥
*vegan friendly 🙂
*HeyDoYou is for the cute, clever and connected* -
HCB #50: keep it in check!
Tis the season of those weird cravings… you know, the ones you get once the weather starts getting a little colder, and your appetite get’s a lil uh… CRAZY… I know you know what I’m talking about.
some like it naked…Anyway for those of us that find ourselves wanting to indulge a lil more during the cold months, BUT are determined to keep the health and shape in CHECK during the cold season; might I suggest we reach for more delicious and nutritious options, versus “delicious” i-will-fatten-you-up options that just leave you so damn disappointed that you gave in. I’m just saying.
but a lil balsamic dressing ain’t never hurt nobody… mmm this was GOOD!!I know a lot of people only associate having an appetizer when they’re dining out, but I find having a yummy salad before my meal usually fills me up, thus preventing me from um… over indulging… *eeek!*
Happy Cooking Lovelies and have a lovely weekend!
♥Bella♥
*HeyDoYou is for the cute, clever and connected*
