In Search of Yummy-ness

A Canadian Food Blog

bliss bowl with fresh mushrooms


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An Interpretation of the Freshii Bliss Bowl

Homemade version of Bliss Bowl

I was trying to think of something healthy I could eat for lunch today, and since I had some leftover brown rice from last night I decided to try making a version of the Bliss Bowl from Freshii. Of course, it didn’t taste exactly the same as the dish from the restaurant, but it was still good. Oh, and I don’t order tomatoes or red onions in my Bliss Bowl, but you certainly could add those ingredients if you want to be more authentic.

Ingredients:

– 1 cup cooked brown rice

– 1 roasted bell pepper, chopped into bite-size pieces (I used a jarred version)

– 1/4 cup sautéed sliced button mushrooms (I used pickled mushrooms because it was all I had. It wasn’t great.)

– extra virgin olive oil (to drizzle)

– 1/2 an avocado, chopped into bite-size pieces (good luck with that…)

– crumbled chèvre goat’s cheese (to taste)

– balsamic vinegar (to drizzle)

– salt and pepper (optional)

Warm the rice in your serving bowl if using leftovers. Add the bell pepper, mushrooms, and a drizzle of olive oil. Heat in the microwave for about 10-15 seconds. Add the avocado and goat’s cheese, then drizzle with the balsamic vinegar. Be light-handed with the vinegar or it will overpower the other ingredients. If you choose to use pickled mushrooms, use less vinegar or your dish will be too acidic. Add salt and pepper if desired.

Enjoy!~

EDIT 09/04/13: I made it for lunch again today, this time with fresh mushrooms. So much better…

bliss bowl with fresh mushrooms


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A Change from Mac ‘n Cheese

Macaroni Pie Recipe

 

Every Caribbean household seems to have their own version of this cheesy baked dish. It’s a comfort food staple in the West Indies, and it’s pretty easy to make. This sweet version is my mother’s recipe. If you prefer a more savory pie, omit the sugar and add a pinch of salt to the mixture.
Prep Time: 15 minutes
Cooking Time: 30-40 minutes
Serves 4
2 cups uncooked dry elbow macaroni
1 ½ tsp salt (for cooking water)
2 eggs
2 ¼ cups grated cheddar or marble cheese (reserve ¼ cup for topping)
1 ½ cups evaporated milk (approx. 1 can)
¼ tsp white pepper
1 tbsp granulated or brown sugar
Method:
  1. Preheat oven to 350°F.
  2. Boil macaroni in salted water until tender, then drain.
  3. In a large bowl, beat eggs until fluffy.
  4. Add milk, pepper, and sugar and stir until combined.
  5. Stir in 2 cups of cheese, and the cooked macaroni.
  6. Pour into a greased, 8 x 8, baking dish and top with reserved ¼ cup of cheese.
  7. Bake until firm (aprox. 30-40 minutes).
  8. Allow pie to rest for 10-15 minutes before serving, so it can set.
Variations: There are so many ways you can make this dish your own. You can try different types of cheese, add grated onion to the mixture or top with fresh herbs, breadcrumbs or ketchup.
Tips:
       Cold cheese is easier to grate.
       The older the age of the cheese, the more “cheesy” it will taste
       If the cheese begins to brown too quickly, add a piece of foil over the top of the baking dish.
       This dish can be made ahead of time and kept in the fridge, but it does not freeze well.
Serving Suggestion: Serve with stewed or barbequed chicken and a salad of leafy greens.
Enjoy!~