Curried Rice with Shrimp


Original Recipe Credit:

I have adapted my recipe from the recipe listed above.

I used brown rice in my recipe… I’d actually recommend white rice, I just didn’t have any left, so I used what I had.

Step 1: Put 1 cup of rice into the rice cooker, and fill it with water until the water reaches the first crease on my pointer finger. That’s how my mom measured… so that’s how I measure it. Don’t even know how much water that turns out to be, but it works! Then, I add 1 tsp. of minced garlic and 2 tsp. of curry powder. I close the rice cooker, and press cook. (If you do NOT have a rice cooker, I recommend you following the original recipe link above.)

Step 2: Peel and cut 4 carrots. I cut the carrots into about 1 1/2 in to 2 inch pieces. Then, I chopped up 1/4 of an onion. I put the carrot and onion into a skillet w/1/4 cup of water and 1 TB olive oil and 1/2 tsp minced garlic and a dash of curry powder. I put the lid on and simmered on med-low heat. (15-20 min).

Step 3: While the carrots and onions are simmering, I put the shrimp, still frozen, on a tin-foil lined cookie sheet and drizzled olive oil over top. (2 TB?). I then sprinkled with salt, pepper, garlic powder and just a touch of curry powder (to continue with the theme). I baked them at 375 for 15 minutes.

Step 4: Assemble. All things should get done right around the same time. Carrots should be firm, but tender. Shrimp should not be translucent at all, and cooked through. Rice should be sticky and a nice curry-yellow. Put rice in bowl, then carrots and onions, toss, and add shrimp to top. Garnish with basil as desired.


Quinoa Tabbouleh


Original recipe:

Warning: I have learned that you ALWAYS rinse quinoa well. Rinse (just like rice) and then I cooked mine in my rice cooker.

My goal is to cook and post meals that are all 500 calories or LESS. That’s all inclusive, all sides, etc. (Not including a glass of wine that I may have with my meal.)

  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • Freshly ground black pepper
  • 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced

Rinse quinoa thoroughly, and put in rice cooker (or sauce pan) and add 1 1/4 C of water. Bring to a boil, and then reduce to simmer. Cook for approximately 10 minutes, or until the quinoa is tender. Let stand for 5 minutes after done, and then fluff with fork.
Meanwhile juice 2 lemons. Put the juice in a bowl with the minced garlic and whisk in olive oil. Add salt and pepper to taste.
** I added grated parmesan cheese at this time in the dressing. Not all tabbouleh has parmesan cheese.
Add the cucumber, tomato, herbs and scallions to the dressing and toss. (** I did not add mint, I just put extra flat leaf parsley)
Add quinoa and toss thoroughly.
Salt and pepper to taste. Then, either serve or chill tightly covered. Can be made up to 1 day in advance.