I don’t really like to cook, but I have come to enjoy making soup.
We used to have a couple of places in town that made good soup, but when they stopped due to Covid, I realized if I wanted good soup, I was going to have to make it.
So now, usually on Sundays, I make a big pot of soup. Jon and I eat some and I freeze some. I try to make sure there is always soup in the freezer.
My soup menu includes Borscht, Lentil soup, Pea soup, Chicken soup, and Butternut Squash in season. My recipes are simple and basic. As long as I can chop it up and throw it in a pot, I’ll make it.
This time of year, I can still get carrots, beets and onions from Edwin and Debbie who own Long Days Farm, at the Farmers Market. And the Co-op always has bulk lentil and peas.
It took me longer than it should have to realize that the base for all my soups are basically the same, onions, carrots, celery. Although the last time I made pea soup I didn’t have celery and it still tasted good. I did notice that the more onions I use, the more tasty the soup.
Then, last week, I saw a recipe for Curry Rice on the bulletin board at the Co-op.
Like soup, all I had to do was add a bunch of ingredients together and dump them in a pot to cook. And the recipe made enough that I could store two more meals in a jar. All I had to do was add water and cook.
So now, thanks toBliss who posted the recipe from the Cambridge C0-Op Cookbook on the bulletin board, I’ve added a delicious rice dish to my easy-to-make healthy homemade meals.
I’ve shared the recipe because it’s too good to keep to myself.
Fruited Rice Curry Mix Recipe from the Cambridge Co-Op Cookbook
4C uncooked rice (I used brown rice)
1C chopped dried fruit (I used mango)
1C chopped almonds
1/2C golden raisins
1/4C dried onions (I used scallions)
2T +2t curry power
2T veggie broth or bouillon
Combine ingredients.
Put 1 3/4 C of mix, 2T butter, 2 1/2C of boiling water. Simmer for about 40 minutes. Makes 4C of cooked rice.
(I cooked up some veggie based sausage and added it to the cooked rice.)
