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. 

5 Minute Thai Cucumber Salad

OK. 5 minutes depending on your knife skills. But it's quick. And easy. And way cheaper than anything you'll get at a restaurant. For those who need their vegetables sugar-coated, this is a delicious and healthy way to get at least one serving a day.

At the very least, you can make this with 3 ingredients: cucumbers, vinegar, and sugar. With a couple more ingredients, it's fantastic. 

Clockwise from left: Shallots, radishes, cucumbers, bell pepper

Preparation

Very thinly slice one small shallot. Add to a medium-sized bowl. Drizzle with rice vinegar and sprinkle with a little sugar. Stir, and let sit while you prep the other vegetables. 

Slice a 2-3" piece of English cucumber in half lengthwise, then slice thin half moons. 

Slice a couple radishes as thinly as possible.

Dice a little red bell pepper. 

Stir the cucumber and radish into the shallots & vinegar. Adjust seasoning (if it's too acidic, add a little more sugar). Garnish with the bell pepper. Serve immediately. 

This salad is best made fresh, as the veggies will become limp if left sitting for more than an hour. Keeping rice vinegar in the pantry is a great idea. It's soft and balanced, makes great dressings, and adds dimension to all sorts of dishes. 

No Knead to Panic. Easy Buttery Dinner Rolls.

I've tried various recipes and techniques for yeast-based dinner rolls, and so far these are my top seed. The dough mixes up in minutes and requires no hand kneading after its time in the mixer. The only real "work" is dividing the risen dough into 24 equal pieces and shaping them into balls— and as I proved on the eve of Thanksgiving, this task goes quickly and is way more fun when shared with a friend. 

Store the shaped, unbaked rolls in the fridge overnight, then bake the rolls fresh just in time for dinner. As the dough rises whip up some compound butters. Fresh chive butter makes these already addictive rolls irresistible. 

Make the Dough
1 Packet Yeast (1/4oz, 2 1/4t)
1/3C Sugar
1/2C Warm Milk (heated to 110-115')

6 1/2C AP Flour
2t Fine Sea Salt
1.5 Sticks Unsalted Butter, softened (plus 1 stick melted for brushing)
1 Egg, lightly beaten
1 1/4C Milk, room temp 

Start the Yeast
Warm 1/2C milk in a liquid measuring cup. Gently stir in the sugar and yeast, and let it sit for 5 minutes until foamy. 

Mix the Dough
Add the yeast starter to a mixing bowl fitted with a hook attachment. Stir in the softened butter, half the flour, and half the remaining milk. Start slow, then mix until incorporated. Mix in the egg. Then add the rest of the flour and milk. Start slow, then mix for a few minutes until the dough comes together and pulls away from the bowl. It will be sticky. 

The dough before the 2nd batch of flour and milk are added.

Let it Rise! 
Dump the dough into a large oiled bowl, cover loosely with plastic, and let rise in a warm place (not hot) for about 2 hours until the dough has doubled in bulk.

The dough before rising.

Prep the Pans, Shape the Dough
Line a baking sheet with parchment. On a clean work surface (a floured wooden cutting board or clean counter top) dump out the doubled dough, and gently punch it down and give it a few light kneads to get the air out. Using a knife or bench scraper, cut the dough in half. Then divide each half into 12 equal pieces (24 total). Shape each piece into a ball by gathering the edges together, pinching them to seal. Then roll the ball in a tight circle cupped in your hand, against your work surface to create a smooth ball. Distribute the rolls evenly spaced on the lined pan. Cover pan with plastic wrap and store in the fridge for 8 hours or overnight.

To Bake
Remove pan from fridge and leave at room temperature for one hour or more before baking. Preheat oven to 375'. Brush the tops of the rolls with melted butter and sprinkle with kosher salt or fancy-pants salt flakes. Bake for about 20-25 minutes until deep golden brown. Turn the pans after about 15 minutes to ensure even baking. Remove the pan and brush the rolls (again!) with more butter. Cool on rack at least 10 minutes before serving. 

Rolls can be baked at least a day ahead. 

Storage
Store remaining cooled rolls in a ziploc bag or airtight container for up to 1 week. Rolls can also be frozen and reheated in foil at 300' until warm.

Chive Butter
Cream 1C (2 sticks, 1/2#) unsalted butter until soft.
Stir in 2-3T finely minced chives.
Season with a little kosher salt to taste.
Transfer to a small serving bowl or ramekin. Cover with plastic and refrigerate, or serve immediately. Store extra butter covered in the fridge for up to 3 weeks. Note: Compound butters that contain fresh herbs or vegetables can spoil faster than regular butter. If you don't need the extra butter for a while, wrap it tightly in parchment, then plastic wrap, then a Ziploc freezer bag. Thaw in the fridge or at room temperature before serving. Do not refreeze, or eventually it will turn gross.