Bonjour my Friends,
It’s beginning of January, time for good resolutions! Good resolutions mean eating healthy (at least for most people I know). “Eating Healthy” (or should I say “Keep Eating Healthy”) is on my husband’s list of New Year’s resolutions. Consequently, “Keep Cooking Healthy” is on MY list of New Year’s resolutions :).
I say “keep”cooking healthy because it is something that I already do anyway. It doesn’t mean I eat salads and carrots every day, I enjoy a good cheesy pizza just like anybody else, but I enjoy pretty much any type of food, which gives me endless possibilities when creating recipes. As a child, I was never the one to shy away from veggies; I don’t think I ever saw veggies as the “distraction” from the main course. For me, eating healthy was something that was cultivated by my parents. My grandpa use to call me a “rabbit” (Lapin) because I use to eat my lettuce with no dressing. Not sure why that was, I just liked it that way.
To stay in the spirit of “good resolutions,” I decided to share with you one of my latest discoveries: I call it: Bell Peppers Desert Sunset. I chose that name because this dish is so colorful it reminds me of the sunsets of New Mexico. I have lived in a lot of different places, but I still truly believe that New Mexico has the most beautiful sunsets I’ve ever seen (and sunrise for that matter) that inspires creativity, so why not create a recipe out of it.
Bell Peppers Desert Sunset
For 4 people:
- 2/3 cup of basmati rice
- 1 ½ cup of water
- 1 tbsp. of butter
- ½ of a red bell pepper, sliced thin in the length
- ½ of a yellow bell pepper, sliced thin in the length
- ½ of an orange bell pepper, sliced thin in the length
- ½ of an onion, chopped
- 2 garlic gloves minced
- 3 small tomatoes diced
- 1 tbsp. of cumin
- ½ tbsp. of paprika
- Salt, Pepper
- ¼ cup of crumbled goat cheese
- 1 tbsp. of chopped parsley
- Olive oil
In medium size pot, heat butter. Add rice and stir until rice is “golden” (about 2 to 3 min). Add water and let cook on low.
In the meantime, in a large skillet, pour some olive oil. Heat skillet over medium heat. Add chopped onions. 2 min later, add garlic and bell peppers. Cook for about 10 min, bell peppers should be “soft.” Add diced tomatoes, cumin, paprika, salt and pepper. Stir. Cook for another 5 min.
Make 4 little “wells” on surface of mixture (using the back of a spoon). Crack each egg into its own well. Cover skillet and continue to cook until eggs are set (about 5 min).
Put ¼ of mixture with one egg into each small bowl. Add some crumbled goat cheese and chopped parsley. Serve.
Secret Ingredient: Cumin
Radio Station: Bruno Mars
Movie to watch after dinner: Before Sunset (2004). What do you know, a movie about an American Men meeting a French Women, sounds familiar…
So Enjoy, Bon Appétit and C’est la Vie!
I am digging this web-site. I’m a stay at home dad always looking for new recipes. This one in particular looks really awesome. I’m going to keep coming back here for other ideas.
I’m living in France now but I like the idea that when we move back to the states we can still adapt some French recipes. thanks so much.
Thanks very much. I love reading about your experiences as an American living in France. You provide me with a different perspective and it’s always a pleasure to read about your adventures.
YUM!!!!! Anything with goat cheese…sign me up!
Maman a fait une version en ramequin hier soir… mais nous le soleil, on ne l’avait que dans l’assiette!!!!
Haha, ici on a le soleil, mais le froid avec! Bisous.
You’re making me homesick with your wonderful descriptions! Love the colorful Desert Peppers, looks so good and healthy too! I’m biased, but NM sunsets are the most beautiful!!!
Thanks, it’s a little bit of New Mexico in a bowl!
Great idea for keeping our healthy eating goals and delicious!
And easy to make, it has become one of my “classic recipes” now.