Sunday, August 21, 2011

The Case of Curry Fried Rice and Long-grain Rice

Curry Fried Rice

3 rounded tsps (for 3 cups) vegetable bouillon powder
1/8 cup boiling water
1 cup chopped onion
3 cloves garlic, minced
1 cup chopped red pepper
1 tbsp toasted sesame oil
1 tbsp canola oil
2 rounded tsps curry powder
2 tbsps soya sauce
2 eggs, beaten
1 recipe Long-grain Rice (see below), reheated in the microwave
1 cup chopped fresh cilantro

Dissolve the vegetable bouillon powder in the boiling water. Stir-fry the onion, garlic, and red pepper in the two oils. Add the curry powder, soya sauce, and the vegetable bouillon mixture. Stir-fry for 1 min. then push to the side in order to scramble the eggs, separating the eggs into bite-size pieces. Now stir in the rice with the fresh cilantro. Serves 4.

Long-grain Rice

3 cups water
1-1/2 cups long-grain rice

Bring the water and salt to taste to a boil. Add the rice, cover, return to a boil, and simmer for 17 min. Serves 4.

Sunday, August 14, 2011

#51 The Case of Green Basil

Black Currant Bay herb farmer/market vendor Al Roycroft looks like a former body builder but probably built his impressive frame working his farm. He wears a white cowboy hat every time I see him, and this last time as he passed me a beautiful bunch of basil, he drawled out, "Ma'am, most cut herbs you keep in plastic in the fridge. Basil is the only herb you store stems down in a glass of water at room temperature—just like a bouquet."

Thanks Al!


Monday, August 1, 2011

Case #49

My sister, Anne, was visiting Karl and me in our apartment above Beautiful Things and it was a hot, humid, summer evening, just like it's going to be again this evening...almost too hot to move...
"You know what I enjoy?" I said, pushing my middle finger against my thumb in preparation. "Pinging flying bugs off the window screen from inside."
"You enjoy that," Anne confirmed.
"Yes. Think how exhilarated they must feel when they find themselves launched out into open space." I flicked my finger and sent one rocketing off the kitchen screen.
Anne looked at me as levelly as possible with one slightly crossed eye.
"Really, you should try it sometime," I said. "It's therapeutic. Releases pent-up emotion."
"As liberating as that may be," she acknowledged, "here's hoping it's not genetic."
Wisely, Karl said nothing at all.
Pasta with Grape Tomatoes Greek Olives Green Onions and Pine Nut Parmesan

enough whole-wheat spaghetti for two people
enough regular spaghetti for two
2 cups grape tomatoes
2 rounded teaspoons (for 2 cups) vegetable bouillon powder
3/4 cup Greek olives, pitted
2 green onions, chopped
1/3 cup Pine Nut Parmesan

Cook the spaghetti (add the whole-wheat spaghetti to the pot first, bring back to a boil and cook for 1 min. before adding the regular spaghetti).

Just before the pasta is al dente, with a potato masher, smash the grape tomatoes in the bottom of a pot. Add the vegetable bouillon powder and Greek olives and bring to a boil. Simmer until hot.

Drain the pasta and toss in the tomato mixture with the green onions and Pine Nut Parmesan.

Plate and grind pepper on top to taste.

Serves 4.


PS Good enough to Tweet!