Tuesday

Curried fried rice
Cucumber salad

Peppermint bark
Hot tea
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This is a really unusual recipe that was inspired by the first Moosewood cookbook we got actually written by the collective, rather than by Molly Katzen, called Moosewood Cooks At Home. It focuses on smaller scale, less heavy, easier preparation meals. It's PERFECT for us! We don't cook out of it as much as we once did, but some real winners come from this book. That said, for years this particular recipe has not been a complete winner. Why? Well, because J LOVES this recipe and M always felt it was only so so. J begs to put it on the weekly menu plan, M eventually capitulates, but then J feels bad because he doesn't love it. Well, a culinary miracle has occurred. Tonight, due to an oversight in preparation (we forgot to add the curry powder, a central part of a curried fried rice), we have totally reinvented this recipe and now BOTH think it's out of this world. Check it out - this isn't your standard take out fried rice.

Prep Notes
Difficulty: Easy
Chopping: Tomato, cucumbers
Time: 25 minutes for rice (best done ahead) + 25 minutes for stir frying.
Make ahead: It's best to make the rice ahead so it can chill, but the frying should be done last minute.

Reaction
J: "A rice revolution!"
M: "Cool Asian fusion"