When I am not busy taking care of my two energetic little boys, or working on an interior design project~ I play in the kitchen! For the last 15 years, I have been juxtaposing new flavors and ideas; it’s finally time to document my recipes...

I believe in fresh & affordable meals.

Monday, August 16, 2010

Sweet Sunday Curry

My usual Sunday fridge view...a few wilty veggies that need to be tossed but I am too cheap to throw them out- some old crusty brown rice from last week- and a belly full of hunger, so yet another random dish. I call it Sweet Sunday Curry.

1 Cup Cooked Brown Rice (you can get this at Trader Joe's in the frozen section)

Handful of Broccoli

Handful of Diced Carrots or Baby Carrots

1/2 Diced Onion

Handful of Raisins

1 Diced Green Pepper

Few Pinches of Yellow Curry powder

Pinch of Salt

Pinch of Pepper

Pinch of Cinnamon

1 Tablespoon Honey (optional, for extra sweetness- kids LOVE it!)

Olive Oil Spray

1 cup Water

2 Tablespoons Sour Cream

Handful of Your choice of protein- Tofu, Chicken, Eggs, Nuts...

Turn your pan on Med/High. Coat it with olive oil spray. Add diced onions (white is better, but I only had red). Let onions cook for 2 minutes. Add Carrots. Let carrots and onions cook for about 1-2 minutes. Then add the rest of the veggies, plus about a cup of water. Sprinkle in a few pinches of yellow curry powder- depending how strong you want the flavor. Cover, and let steam for about 2-4 minutes depending how crunchy you like your veggies. I prefer crunchy, but my kids prefer soft veggies- so I usually take some out for myself after a short steam. Take cover off and reduce temperature to low. Add a handful of raisins (for extra sweetness add honey- a few squeezes- this makes the dish extra yummy and the kids love it). Add cooked brown rice, a few shakes of the cinnamon jar and mix about. If the dish needs a bit of creaminess, add some sour cream. I find that my kids always eat veggie dishes if I add some sort of cream (1 or 2 scoops) or Vegenaise (a mayo sub sold at health food stores). Now taste it. If it needs pepper and salt, add them. I personally almost always add salt- seems to enhance whatever flavors are in the dish. Add your choice protein. All I had was nuts- so I added Almonds, which actually gave the dish a nice crunch.

I love to cook with cinnamon, not only for the taste, but health benefits too....

Studies have shown that just 1/2 teaspoon of cinnamon per day can lower LDL cholesterol.

Several studies suggest that cinnamon may have a regulatory effect on blood sugar, making it especially beneficial for people with Type 2 diabetes.

In some studies, cinnamon has shown an amazing ability to stop medication-resistant yeast infections.

In a study published by researchers at the U.S. Department of Agriculture in Maryland, cinnamon reduced the proliferation ofleukemia and lymphoma cancer cells.

It has an anti-clotting effect on the blood.

In a study at Copenhagen University, patients given half a teaspoon of cinnamon powder combined with one tablespoon of honey every morning before breakfast had significant relief in arthritis pain after one week and could walk without pain within one month.

When added to food, it inhibits bacterial growth and food spoilage, making it a natural food preservative.

One study found that smelling cinnamon boosts cognitive function and memory.

Researchers at Kansas State University found that cinnamon fights the E. coli bacteria in unpasteurized juices.

10. It is a great source of manganese, fiber, iron, and calcium.

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