Make Something New Every Day
This blog is inspired by all those who love to cook, whether experienced or not, and who continue to experiment with new ideas & ingredients, and best of all, share their passion with others.
The first entries are recipes prepared by the students of Lionel Wilson College Preparatory Academy in Oakland, CA. Fifteen students with varying cooking experience participated in my weekly workshop (via Tutorpedia), and successfully prepared various meals, snacks, and baked goods as part of an after-school program.
Along with the recipes from that class, I will continue to add new seasonal items, spanning every genre of the culinary world, as well as a helpful list of links to recipes, instructional videos, and places to shop and volunteer in your area.
Feel free to ask me questions and share your recipes and ideas as well. I look forward to cooking with you.
August 11, 2015
Curried Rice with Avocado and Tomato
It occurred to me the other day when I posted my recipe for rice patties made from leftover curry rice, that although that post includes the recipe for the curried rice, that some folks may want the down & dirty simple recipe for the rice on its own. So as I sat down to eat my easy-peasy super-cheap delicious lunch, I snapped a photo before my first bite (that took will power!)
This meal is really satisfying but doesn't leave you in a food coma, so it's great for work. You can also make 4 meals for hella cheap (depending on where you buy that avocado!)
So here's the recipe (which is really just cooking rice with a little yellow curry powder & cumin). I like to top it with avocado, freshly picked cherry tomatoes, and a sprinkle of S&P. Enjoy!
To Make Yellow Curry Rice
Boil 1.5 cups of water and set aside (microwave for 3 minutes).
Measure 1 cup dry white rice (I find that jasmine, or any regular medium-grain rice works well)
Heat 1 teaspoon butter or olive oil in a quart-sized saucepan (one that has a lid)
Stir in the rice, & add about 2 teaspoons yellow curry (I like the Sun Brand Madras Curry), 1/2 teaspoon ground cumin, and 1/4-1/2 teaspoon kosher salt.
Pour the 1.5 cups of boiling water over the rice. It will come to a rapid boil. Stir, cover with the lid, & turn the heat all the way down. A gas burner should be barely going. On an electric burner, use the lowest setting.
Set your timer for 20 minutes. Do not take the lid off the rice during this cooking time.
Once the timer goes off, turn off the burner but LEAVE THE LID ON THE RICE FOR ANOTHER 5 MINUTES.
Remove the lid and fluff the rice with a fork, top with whatever, and eat.
If you prefer, omit or change the seasoning as desired. Just remember that salt it key. You can also use veggie or chicken broth for more flavor. Add onion, herbs, & almonds or pine nuts for a pilaf.
Store leftover rice in a container in the refrigerator for up to 5 days.