We all loved that Cooking without Looking. Cooking styles and nutrition recommendations have changed a bit since then. But those of us of a certain age still owe a lot to Esther Knudson Tipps. I am grateful that I was in her class for a couple of years.
-----Original Message----- From: Cookinginthedark <[email protected]> On Behalf Of Linda S. via Cookinginthedark Sent: Thursday, August 20, 2020 5:12 PM To: [email protected] Cc: Linda S. <[email protected]> Subject: Re: [CnD] Yesterday's nostalgic lunch Oh, this sounds so so good! You started out to be a great cook. Over time it just got better and better. I don't know what I would have done without that "cooking without looking book, and to think when I got the job of teaching cooking to people who are blind, I didn't know what I was doing. I just kind of made it up as I went, until someone came along and gave me some structure. Thank god for that book though! On 8/20/2020 2:08 PM, meward1954--- via Cookinginthedark wrote: > Yesterday for lunch, I went back to something I did when I first > started cooking, back when I was new to cooking and too broke to buy > expensive stuff like meat. Yeah, meat was expensive those days. So > my version of curried rice was about as far from authentic as you can > get, but this is what I did yesterday to recall old times. > > Mary’s inauthentic curried rice > > 1 or two ribs celery, chopped > > 1 carrot, peeled and chopped > > ½ onion, chopped (or more) > > 3 cloves garlic, minced > > 1 cup rice (I had brown jasmine rice) > > Olive oil > > Curry powder, to taste > > > > Sautee vegetables in olive oil over medium heat until almost tender, > stirring occasionally. Add rice and continue cooking, stirring > frequently and making sure there is enough oil, until the rice is browned and > coated. > Ad curry powder to taste, stir and cook another minute or so, making > sure it doesn’t burn. Lower heat and ad enough broth or water to cook the > rice. > Bring to a simmer and then lower heat again. Cook, covered, till the > rice is done. It might take a little more liquid than the rice would > if you just cooked it without frying or adding the vegetables, so check it > occasionally. > Yes, in this dish, it is fine to check the rice. > > > > Variations: I have put the rice and vegetable mixture into a baking > dish after it is fried and cooked it with pork chops over the top. > This could be done with chicken as well, or maybe any other kind of > meat. I have never tried hamburger, but that would have to be cooked first! > > Yesterday, I did not know that the rice was brown, but it just kept > not getting cooked and stayed chewy. I had to add more water, and > boiling water would have ben better than the cold I ended up adding. > > > > This would work with any rice except minute, which I never use anyway. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
