Do
not underestimate the impact and nutrition of spice. Store them very close to the stove so they
will be convenient to use. The spices
you need are garlic, and/or tumeric, pepper, cumin, ginger, oregano, rosemary,
parsley, sage, thyme, cinnamon, and dry mustard. Salt, sugar, soya sauce, apple cider vinegar,
rice vinegar and/or balsamic vinegar are also value components of appetizing
meals. Use spices liberally, except for sage and pepper, it is very hard to use
too much. Start with a teaspoon per meal
of each spice, then remember to add or reduce to suit your taste the next time
you use that combination. You won’t use
all the spices everyday, but each imparts unique flavors which allow you to
have a an appetizing, exciting menu.
Fried rice is an excellent nutrient dense entrée. Put one and one half cups of rice and three
cups of cold water in pot with lid. Cook
on high until steams, without taking off the lid, turn the burner down to low
and let cook for twenty minutes. In a
large frypan, on medium put dry spices like tumeric or curry, when warmed add
one quarter cup of olive oil, garlic, ginger, mushrooms and fresh or frozen
vegetables cut fine. Turn temperature to
high and stir vigorously. When the
vegetables are hot add hot or leftover rice.
Make three holes in the rice, and fill with raw eggs. Quickly stir into the rice, letting the heat
of the rice cook the egg. Then turn down
to medium and let cook without stirring for a few minutes. Add soya sauce, a pinch of sugar, pepper and
salt to taste, then stir vigorously with fork.
Turn off heat.
We don't buy rice anymore. It takes so much water to produce and has to come so far to our house. I use various beans and lentils for this recipe. In our house this recipe is always made with leftovers.
In California, rice is abundant and cheap. I don't eat it because it's too high carb and I'm diabetic, but it's the first thing I put on when we have company, it's easier than keeping potatoes or pasta around, which I also don't eat. I'll look forward to trying your recipe. I agree with your opinion of spices. My mom used to buy a small shaker of cinnamon and it would last several years. I buy two huge containers of it from Costco every year, and use it all! I have a low carb flaxseed meal muffin recipe that uses a whole teaspoon for each muffin. Garlic is probably the second most used thing around here, we love our garlic. And we keep a good supply of gum around, too.
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