How to make Easy Sushi (No Raw Fish)

Biceps and I LOVE Sushi. We don’t however, love the price tag on restaurant sushi, or the empty stomach an hour later because tried to get by on two rolls a piece.
Making sushi at home can sound overwhelming-and I am by no means an expert. I am a sushi hack.

Sushi is super cheap to make at home, very low calorie and makes Biceps one happy man. Win-win-win.

It’s rather easy once you know what you are doing. Steering clear of raw fish in my sushi, I opt for either raw vegetables or cooked crab.

(ps-I shared this over at Curbly in January)

Here’s what you’ll need to make your own sushi:

Raw Vegies-1 cucumber, 1 avacado, 2 carrots
1 Package of Cooked crab sticks (if desired)
1/4 Cup Sweetened Rice Wine Vinegar
5 Cups Sushi Rice (I use Nori brand)
10-15 Seaweed papers
Rice Cooker

Measure out the amount of rice and water according to your rice cooker directions. (I use 5 Cups of rice with 6 Cups of water). Turn on the rice cooker and let it do it’s thing.

While the rice is cooking, thinly slice up the crab meat (if desired).

Peel the skin off of the cucumber.

Next, slice the cucumber in half.

Using a small spoon, scrape out the seeds from the center of the cucumber.

Cut the cucumber to length in reference to the size of the seaweed paper. Thinly slice the cucumber lengthways.

Once the rice is finished, transfer it to a non-metallic bowl.

Add about 1/4 C of Sweetened Rice Wine Vinegar per 5 Cups of rice. (if you can’t find sweetened, add a two packets of Splenda or 2 TBS of sugar).

After coating the rice with the vinegar, spread a thin amount of rice evenly on the seaweed paper.

Add the cucumber, crab, avacado, etc 1/3 of the way down on the seaweed paper.

Begin rolling the seaweed paper away from you, starting from the end closest to the contents.

Once the seaweed paper is completely rolled up, it should look like this-but prettier. I left some rice hanging out of the end so that you could see where the end of the paper was.

Using a bread knife, cut the sushi roll into 1″ slices. Occasionally, run the knife under cold water to keep it from sticking to the sushi roll.

Line the sushi up like a little army on your plate. I recommend soy sauce and wasabi to further enhance the roll’s flavor. Enjoy!

Linking up here, along with other parties:

DIY Organic Eye Makeup Remover

I’ve been having a blast this past month finding replacements for every day things I buy and use at home. My month long challenge of slowly ridding our house of nasty chemicals began several weeks ago.

My first item to replace was my face lotion. I created a Recipe for Facial Moisturizer. I moved on to replacing my dishwasher detergent-DIY Organic Dishwasher Detergent, face wash–Cheap, Organic Face Wash  and finally last week I shared several DIY Household Green Cleaner recipes.

I am concocting my own household replacements with little more than what I have on hand or what I can find at the organic market.

But the replacements must meet or exceed three important expectations for this frugal gal:
1. It must be easy to replace-no beakers or science lab experiments. Thank you.
2. It must be just as good or better than the current product I’m using and,
3. It must cost the same or less than the current product I’m using.

photo source unknown

If the product I create passes the final test-me using it for over two plus weeks to make sure it does its job-then I’ll be sharing it with you. I will break down the cost for you, provide you the recipe and give you my honest opinion of the final product.

Today, I’ll be sharing a tested and loved recipe for Eye Makeup Remover.

This recipe only requires two ingredients. And, it ends up costing $1.13 for 3.5 oz.

I have very delicate skin, and my eyes irritate pretty easily. I was skeptical making my own remover, but was pleased with the simple results.

Here’s all that you’ll need to make your very own Eye Makeup Remover:

(This recipe will make 3.5 oz of remover)
4 TBS Organic Extra Virgin Olive Oil
3 TBS Organic Sweet Almond Oil
Container

Use a funnel if needed and measure the 4 TBS of Organic Extra Virgin Olive Oil.

Next, add the 3 TBS of Sweet Almond Oil. Cap tightly and shake.

Squeeze out a little onto a pure cotton ball and gently wipe across your eyes to remove makeup.

I always wash my face first with my Cheap, Organic Face Wash before removing my eye makeup. This softens up the eyeliner and mascara, which will remove easier and it helps to avoid tugging at the delicate skin around my eyes.

It only takes a little of the Eye Makeup remover to go a long ways.

This recipe was very simple to make and super cheap. There’s no going back for this gal.

Here’s the financial breakdown of this Eye Makeup Remover Recipe (know that 1 oz = 2 TBS):

Organic Extra Virgin Olive Oil is $5 for 16 oz (or $.31 per oz). For this recipe, we needed 2 oz (or 4 TBS)=$.61.
The Sweet Almond Oil is $5.75 for 16 oz (or $.35/oz). For this recipe, we needed 1.5 oz (or 3 TBS)=$.52.

To make 3.5 oz of Eye Makeup Remover the total cost was=$1.13

(This recipe is replacing my 2 oz Physician’s Formula eye makeup remover which is $5.50.)

Linking up to this and other parties:
The Thrifty Home

Bread Pudding with Butterscotch Sauce

I love entertaining-there’s something wonderful about bringing someone into your home and fattening them up. It makes a weird lady, like me, feel good. In fact, if you are ever in the area-look me up. We’ll start off with my homemade Jalapeno Jelly, Cream Cheese and Crackers. Then, we’ll move on to a yummy Whole Wheat Pizza or maybe Sesame Almond Chicken for dinner.

Then, we’ll top off the evening with a warm, rich dessert that hits the spot-Bread Pudding with Butterscotch Sauce. This simple dessert can be made ahead of time and is so very delectable. I don’t use that word-“delectable”-lightly, mind you.

At the end of the evening, we will both be so stuffed that a lounge by the fireplace with a gas of wine will be the only remedy.

This recipe is similar to others-however, I found that increasing the amount of raisins, cinnamon and using Mexican Vanilla takes this over the top.

Here’s what you’ll need to make Bread Pudding with Butterscotch Sauce.

For the Pudding:
4-5 Cups of Sweet Breads
-toasted and cut into 1″ cubed pieces
-or cut into cubes and dried in the oven at 300 degrees for 10 minutes
1/2 Cup of Raisins or dried fruit of your choice
2 Slightly Beaten Eggs
2 Cups of Milk
1/4 Cup Melted Butter
1/2 Cup + 2 TBS Sugar
1 tsp (heaping) Cinnamon
1 1/2 tsp Mexican Vanilla (substitute with regular vanilla, if applicable-but add another 1/4 tsp)

For the Butterscotch Sauce:
1/2 Cup of unsalted Butter
1/2 Cup Half and Half
1/3 Cup Sugar
1/2 Cup Brown Sugar
1 1/2 tsp Mexican Vanilla (substitute with regular vanilla, if applicable-but add another 1/4 tsp)

Combine the cubed bread pieces and raisins in a large mixing bowl.

In another medium mixing bowl, slightly beat the 2 eggs.

Add the 2 Cups of Milk.

Add the melted butter.

Next, add the sugar and stir thoroughly.

Add the 1 tsp Cinnamon.

And the 1/2 tsp of Nutmeg.

Finally, add the 1 1/2 tsp of Mexican Vanilla.

Stir thoroughly until the spices are distributed throughout the liquid.

Add the liquid mixture to the cubed bread and raisins.

Gently fold the liquid mixture in with a spatula.

Pour the bread pudding into a greased 8 x 8 pan.
Bake at 350 for 50-55 minutes, or until puffy and a knife comes out of the center clean.

Now-for the Butterscotch Sauce! (Make this right before you serve the bread pudding.)

Combine everything, except for the Mexican Vanilla, in a medium saucepan and cook over a medium/low heat for 5-8 minutes or until slightly thickened. Once the liquid comes to a full boil, immediately remove from heat.
Add the 1 1/2 tsp Mexican Vanilla and stir.

Transfer the desired amount of Bread Pudding onto a plate and pour the hot Butterscotch Sauce on top.

Grab your socks (so they aren’t blown off) and enjoy!

Baked Apples-Guest Post at Trendy Treehouse

Today, I am guest posting over at Trendy Treehouse! Tara is the sweetest and has allowed my weirdness to infect her readers. That’s sounds weird, huh?

Today, I am showing you a tutorial on making a yummy dessert-Easy Baked Apples-that can be made at the last minute and with ingredients you probably already have on hand.

These Easy Baked Apples are one of my favorite go-to’s when last minute guests arrive. To really go over the top, add a little french vanilla ice cream and be crowned dessert queen of the year.

Go check out my entire tutorial and leave Tara a comment telling her she’s awesome!

But, make sure you come back here. Don’t leave me hangin’.

Love you-Rebekah