Monday, December 31, 2012

Rainbow Cashew Stir Fry

I love stir fry! So much in fact I make it all the time. This is one of my favorites. The cashews make it awesome and trust me when I say that you won't miss the meat. This is kind of my take on my favorite Thai Restraunt's Cashew Nut. It's not as good as Sala, but it's pretty darn good. Give it a try, here is what you need:

Olive Oil
minced garlic
1 small onion, diced
1 red bell pepper
3/4 cup raw cashews
1 clove of garlic
1 cup chopped carrots
4 pieces of asparagus
1 hand full of sugar snap peas

Start with a drizzle of Olive Oil. Once it is heated add in garlic, onion, carrots and bell pepper. saute until tender about 6-8 minutes. Add in the rest of the ingredients and cook just a few minutes more. Be careful not to over cook the sugar snap peas or the asparagus. I like to serve it over Mahatma (no chicken pieces) Yellow Rice. The saffron in the rice gives the whole meal a great flavor. The only problem I have is not eating all of it at once.  Try it, trust me you'll be hooked. Who said eating veg can't taste awesome!

Sunday, December 30, 2012

Pasta Salad

So I need to apologize to anyone that has been looking for recent posts, but hasn't seen any. I have no good excuses. I have just been lazy. I am working on getting better. I have been told that I need to work on my photography as well, so one of my New Years Resolutions will be to be a better blogger. I am not going to say that I will post every day or even once a week, but I will try very hard to be more regular. This Pasta Salad was amazing. Here is what you need:
1 red bell pepper
1/2 onion, diced
6-10 garlic stuffed green olives sliced
1/2 cup sliced black olives
1/2 cup shredded cheese ( I used homemade Emmenter)
1/2 cup of cherry tomatoes, sliced
I cooked the whole wheat noodles. In a saute pan I put a drizzle of olive oil, onions, carrots, bell pepper, minced garlic. I added in some green and black olives and a little bit of the juice from my marinated garlic stuffed green olives.  Add in the cheese and tomatoes and toss it all together, the liquid from the olives makes this really spectacular. I prefer to eat it right away while the noodles are still a little warm, but is good cold as well. Enjoy.