I teach a cooking class, usually once a month, to a small group. At least it started out small. It was supposed to just be my nephews' wives, young women who were newly married and now with small children, and had just not necessarily grown up in homes with Italian women who cooked and ate a lot. I'm not saying that non-Italians can't cook, I'm just saying that Italians eat more. Try to deny it. At least all the Italians I know do. We are always planning our next meal, even when we're sitting down to eat the present one.
I mean, I know people who forget to eat. I can't even comprehend that. I can't always remember where my keys are, my bank card password or the date of my wedding anniversary, but I never, ever forget to eat. Never. I have meals planned out days in advance. Cause I don't want to miss any eating.
From the original three invitees, cooking class expanded to include their sisters, and then their sisters-in-law, and finally other friends and family. There are about 11 or 12 people on the regular list and usually we have about 5 or 6 people in class each month. In January, two husbands showed up, as well. There's been talk of a couples cooking class. That could be fun, if I could get my husband to join us, but that's doubtful. He has little to no interest in taking cooking lessons from me. He does, however, love to eat.
The point of all this. Well, obviously, food. Since I've been typing up so many recipes lately, I thought I'd post a few in here.
So, for your eating enjoyment, here's the recipe for my fried rice which we made last cooking class as a side dish for Salmon with a sesame ginger glaze. You can make an entire meal of just this rice by adding cooked, chopped up chicken, pork or tofu and serving it with a side salad and crusty French bread.
1 large carrot, chopped finely
1/2 sweet onion, chopped finely
1 cup brown rice, uncooked
2 tbsps butter
1 tbsp soy sauce
3 cups chicken broth (or veggie broth or water)
1/4 cup frozen peas
2 eggs, scrambled
1. Saute chopped onion, garlic and carrot in butter. Add soy sauce.
2. Add rice and stir to coat. Allow to soften slightly. Slowly add 3 cups broth and bring to boil. Reduce heat and allow to simmer for about 30 mins, until liquid is mostly absorbed.
3. Add frozen peas and cooked scrambled eggs. Incorporate into dish and allow to heat through for remaining 5 minutes until all liquid is completely absorbed.