What have I done...
Now don't get me wrong. I kind of enjoy the frenzy of it, the not knowing for sure what's going to happen or who's gonna show. The crazy amounts of cooking and baking. The days of prep and cleaning. As much as I say that I hate the last minuteness that Derek and I do so expertly - well, there's a reason that we're expert at it, right. Somewhere deep down, I kinda like it.
As usual some people came who weren't expected and others didn't make it. AND as usual we had too much food. Better too much than too little. I suffer from not being able to sit back and truly enjoy my own parties though. I'd love to get some pointers on how to do that exactly - without owning a mansion or having hired help. Any ideas???
Anyway, I made a slew of stuff and my Mom-in-law too. My Mom would have helped out too but her kitchen was getting tiled and you can't cook in a kitchen which is being tiled - ya know?! My contributions were cake (another post), multiple cakes actually, BBQ's chicken, roasted potato's, greek pasta salad and a curried rice (salad???) that is one of my faves. I actually love adding chick peas to this recipe too. It's pretty interchangeable. You could use couscous instead of rice, you could use whatever veggies you have in the fridge. You could use raisins or no. You could serve this warm or cold. You get the idea, this is largely free-form. It is also very yummy and can easily make huge quantities. I made 4 cups of the rice - so probably 6 cups of salad altogether but you could easily half the rice. It's a pretty colour, it has yummy stuff in it and you can keep it outside without worrying about anything going bad. Win, Win, Win.
Curried Rice Salad
serves 10
1 onion, diced small
1 small to med. zucchini, sliced thin
2 small to med. carrots, sliced thin
2 ribs of celery, diced small
1 green pepper, diced small (optional)
2 1/2 cups uncooked long grain rice
5 cups of broth (veg or chicken)
2 tbsp curry paste (more to taste)
3 tbsp Worcestershire sauce
3 tsp soy sauce
2 tsp salt
1 tbsp garam masala
2 tsp coriander
2 tsp cumin
2 tsp turmeric
3/4 - 1 cup raisins
In a large dutch oven heat some oil for frying. Once the oil is ready, saute the veggies until they are a little wilted. Add in the rice and coat thoroughly with the veggies and oil. Add in the broth and let it come to a boil. Once boiling, reduce the heat to a simmer and let the rice simmer for about 15 - 20 min. Until the rice is almost done.
In a bowl mix the curry paste, Worcestershire, Soy Sauce, spices and salt. Add a little water if the paste is too thick. Once the rice is almost done, add in the spice mixture. Mix well. Let the rice finish and check for taste. Adjust seasoning if necessary. Once everything is done cooking, add in the raisins.
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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2 comments:
show me the cakes woman!
Didn't you check the post before! Cake girl - and dedicated to YOU! XOXO
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