BUSY WEEK and COLORFUL RICE

Yesterday has been a week since I was on the net! This was one hecktic looooooooooong week! Yesterday, I first checked FoodBuzz and buzzed off all the yummy creations I missed through the week and boy, was there some pretty tasty, wonderful food to admire! Just to mention few that really intrigued my taste buds: Warm and Cheesy Gnochi Salad @Welcome to Sandra's Easy Cooking , Chocolate Panna Cotta @The Cultural Dish , Ceviche @Baking and Cooking, A Tale of Two Loves , Skirt Steak with Stout Pan Sauce @The Cultural Dish , and my personal winner KEY LIME PIE @Cherry Tea Cakes ! Love it!!!

Now about the recipe. We cook rise pretty often (I always choose rice over potatoes), although potato is the most loved starch as far as my family is concerned! They could eat "any way" potato three times a day! Rice as rice, all white on the plate is not that inviting, so I always try to add some color to it: sometimes just by adding a dash of turmeric that will turned it light yellow, or some browned vermicelli pasta to give it some movement, but mostly I add colorful veggies that really bring the rice to life. And as far as the flavor busting, well: "Spices to the rescue!"

Colorful Rice

POTATO-MUSHROOM CAKES

So, today we had a fry day, which means that everything for dinner was fried: breaded zucchini (http://indulginglife.blogspot.com/2010/09/two-way-zucchini.html#more), spicy spheres (http://indulginglife.blogspot.com/2010/10/spicy-spheres.html#more), and potato-mushroom cakes, with side of marinara sauce and simple salad with tahini dressing (http://indulginglife.blogspot.com/2010/11/simlpe-salad-with-tahini-dressing.html#more). Not healthy at all, but so darn yummy!

Potato-Mushroom Cakes

TWICE BAKED POTATO

Potatoes are so versatile, one can cook them practically in every way: fried, baked, boiled, ... and this star ingredient can be served as a main dish, side dish, appetizer, snack, sweet or savory. You choose your way and I assure you, you won't go wrong!

Twice Baked Potato