Talk about what we call ‘sod’s law’ in England and Murphy’s in Canada, we had medications to collect on the way home. I had recently received a couple of refills with kid proof lids – you know, the push down and turn kind – I need a kid to open them. There used to be instruction on the drug store computer not to give me kid proof lids, anyway, knowing we were going in, I took my two refills in to change the lids. Once there, discovered I had picked up only one with a problem lid, the other being fine. Never thought to check and when I got home, found the new one I had just picked up had the same lid on it, grrr. Don’t know why I didn’t think to check. The pharmacist made the notation on their PC again, don’t know why it wasn’t still there. I still want to get the other lids changed though, they are a nuisance.
Having posted the story of Ben and his horrific medical bills, I bought the book by his dad – David Farland – called Nightingale. It's good and I am enjoying it. I`m actually reading two books simultaneously as one is on my laptop, the other on my Kindle so I read the Kindle with my lunch. Talking of which I just told my husband he was buying me a birthday present, (September in case you ask) an android computer, but I had to buy it now whilst available. $129 from Worldstart and in case you wonder, I have bought a lot of stuff from them over the years. I've wanted an iPad for a long time, why I don`t really know, just did, but could never justify it, still can`t, but at that price, I couldn`t pass it up.
This recipe came from Food & Recipes and I thought it looked good. One could always serve asparagus on the side.
Coconut Fried RiceWebMD Recipe
You can boost the yellow color of the brown rice by cooking the rice in low-sodium chicken broth instead of water. If you want to add some heat, add a tablespoon (or to taste) of chopped red chilies along with the tomato.
- 2 large eggs (use higher omega-3 fatty acid eggs if available)
- 1/4 cup egg substitute
- 1 tablespoon canola oil
- 1 sweet or yellow onion, finely chopped
- 2 to 3 teaspoons minced garlic (depending on your preference)
- 1/2 teaspoon salt (optional)
- 1/2 teaspoon black pepper
- 2 tablespoons catsup
- 1 cup finely diced tomato
- 1/4 cup low-fat milk (or substitute whole milk or fat-free half-and-half)
- one or two pinches saffron (available in small jars in the spice section of your market)
- one or two pinches curry powder
- 1/4 teaspoon coconut extract
- 4 cups cooked brown rice (use a rice cooker, or cook on the stove)
- 8 ounces or more shrimp (frozen, cooked, shelled and de-veined , thawed) or diced tofu; or cooked and shredded or diced chicken, beef, or pork)
- 1/2 cup chopped green onions
- 1/4 cup chopped fresh cilantro leaves
- canola cooking spray
- Add eggs and egg substitute to medium bowl and beat with fork until well blended. Coat a large, nonstick wok or frying pan with canola cooking spray and start heating over medium-high heat. Pour in the egg mixture and either scramble or cook like an omelet (your choice). Set cooked eggs aside. If you made an omelet, cut into shreds before setting aside.
- To the same wok or frying pan, add canola oil and heat over medium-high heat. Add onions and garlic and stir-fry until golden (a few minutes). Add salt (if desired), pepper, catsup, and diced tomato, and continue to stir-fry for a minute or two. Meanwhile, add the milk, saffron, curry and coconut extract to a 1-cup measure and stir to blend.
- Add the brown rice, shrimp and coconut milk mixture to the wok with the onion mixture and continue to stir-fry for a couple more minutes. Stir in the cooked egg pieces or strips.
- Arrange each serving of rice in a bowl and garnish with green onions and cilantro.