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!