Tonight through Friday, I will be unplugging myself from the internet. The Holidays are a time for celebrating with Family and Friends.
Technology is great, don’t get me wrong, but I think many people are way too attached to their phones and/or computers or other devices.
I DO have posts ready to go for the next couple of days, so I have NaBloPoMo covered. 🙂
To show my family that they are uppermost in my life, I will be turning off my technological toys more often.
More reasons to UNPLUG:
7 Important Reasons to Unplug
National Day of Unplugging (NDU) About Page & Events
A lot of my recipes are made as I go. I don’t usually measure things out when I cook–so measurements are guess-timated. I go by flavor & texture. I only measure when I bake. So my advice to you is go with your taste buds. If you like Chinese cashew chicken/pork/beef, you’ll like this.
6 cups water
2 beef bouillon cubes
2 chicken bouillon cubes
1 1/2 tsp Toasted Sesame Seed Oil
3 stalks celery, sliced (if large, slice lengthwise & chop)
1/2 cup crunchy peanut butter (you may use creamy–it’s just to add flavor)
3 dashes low sodium soy sauce
1/2 cup mild chunky salsa
Leftover “Spicy Curry Rice” (recipe here)
1/2 to 2/3 cup long grain white rice, uncooked (depends how much rice you want in your soup)
1/2 tsp poultry seasoning
fresh ground black pepper, to taste
In a 2-qt saucepan (med-high heat) bring water, bouillon, oil, & celery to boil; reduce to medium heat.
Add celery & peanut butter stirring to blend & melt peanut butter.
Add soy sauce & salsa.
Add leftover curry rice & uncooked rice and bring soup back to a boil to cook rice & celery.
Stir in poultry seasoning & black pepper.
I don’t usually measure my rice (sorry), but here’s the recipe anyway.
Using a 2-qt saucepan:
4-6 cups of water
1 1/3 cups long grain white rice (4 cups cooked–estimated from 1/2 pan full)
8-10 dashes McCormick (non-spicy) Curry powder
1/2 (14.5 oz) can diced tomatoes with green chilies, partially drained
Salt & Pepper to taste
Cook rice as directed making sure it’s not totally dry, but not too wet. (Water should be mostly absorbed into rice).
Add curry powder and stir well; rice will turn yellow.
Add tomatoes & mix well. Add salt & pepper to taste.
NOTE: This recipe is used in another recipe I made.