Curry Rice

Ingredients
2 tbsp olive oil
1 chicken breast
chicken seasoning (optional)
6 carrots
1 onion
1 box curry sauce
Japanese rice

1. Dice chicken.

2. Warm up oil and cook chicken until no longer pink on the outside.
3. Add chicken seasoning (optional). I use Montreal Chicken spices.
4. Add 6 cups of water and bring to a boil.
5. Meanwhile, peel and dice carrots and onion.
6. Add to water once it's boiling.
7. Cook rice (see below). Once the rice is cooked, the carrots should be tender as well (about 25 minutes).
8. Add curry sauce and mix until smooth and thicker.
9. Serve over rice.

How to Prepare Rice

Using a rice cooker:
1. Measure 3 cups of rice using the cup that came with the cooker (Japanese cups are smaller).
2. Add water to between the 3rd and 4th lines.
3. Push the button and cook until the button pops up, about 25 minutes.
4. The rice will stay warm until the rice cooker is unplugged.

Using the stove:
1. Combine 2 cups of rice and 2 1/2 cups water in a medium saucepan.
2. Bring to a boil.
3. Reduce heat to low and simmer covered for 20 minutes.
4. Remove from heat and let stand, covered, for 10 minutes.
5. Fluff with a fork or rice paddle before serving.

Tofu and Vegetable Stir-Fry

Ingredients

3 tbsp olive oil
1 yellow pepper
1 onion
2 celery stalks
2 carrots
6 mushrooms
1/2 package of grape tomatoes
2 broccoli crowns
1 pack of firm tofu
Stir-fry seasoning (I used 1/2 bottle of Iron Chef Sesame Garlic sauce)
Salt and pepper, mixed herbs to taste

1. Warm up oil in skillet.
2. Cut vegetables and add to skillet.
3. Cook until tender, about 10 minutes.
4. Pat tofu dry, dice, and add to skillet.
5. Add stir-fry seasoning, salt, pepper, and mixed herbs.
6. Cook until tofu is warm, about 3 minutes.
7. Serve over rice or pasta.

Grilled Salmon, Rice and Veggie Dip

Salmon
1 lb. salmon
Montreal Steak seasoning
Soy sauce
1 tbsp olive oil

1. Warm up olive oil in skillet.
2. Add salmon.
3. Sprinkle with seasoning and soy sauce.
4. Cook until no longer dark pink inside, about 10 minutes.

Rice
3 cups rice
Water

1. Measure rice and add to rice cooker.
2. Fill up water until the three-cup line (I put a little more, somewhere between 3 and 4).
3. Cook until done, about 30 minutes.

Veggie Dip

Dressing:
1/2 cup mayonnaise
1 tbsp Worcestershire sauce
1 tbsp mustard
1 tbsp soy sauce
Garlic salt to taste

Vegetables:
Pepper
Mushrooms
Baby carrots
Celery
Grape tomatoes

1. Mix the dressing.
2. Rinse and cut vegetables bite size.
3. Enjoy!