I find that the first day back at work after a long weekend is a bit of a bummer. I managed to make it through the work day, but didn't have much of a desire to make a big mess in the kitchen when dinnertime rolled around. I looked in my cupboards for inspiration and came upon a can of Amy's Organic Thai coconut soup (Tom Kha Phak), and from there I figured I'd make some sort of rice bowl with the soup providing the majority of the flavor.
To put together my dinner, I cooked up some forbidden rice in the rice cooker (1 cup rice per 1 3/4 cup water, use the brown rice setting; it took just over an hour), then added about 1/2 cup of freshly oven-roasted diced sweet potato and sweet dumpling squash, and topped the whole thing with a serving of the soup, thickened slightly with corn starch, and a small handful raw cashews.
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