Sticky Rice Recap

So the sticky rice dish turned out to be a success! Infusing the rice with butternut squash gave it a smoother flavor and added some pizzaz. The avocado and tomato was wonderfully comforting to my sick tummy, too. I just added a dash of salt and basil on top and it was perfect! I recreated it a few days later to bring for my lunch at work and got compliments on it. Here's the recipe for future reference:

Butternut Squash-Infused Sticky Rice

1 cup starchy or glutonous rice

1 cup Butternut Squash Soup (organic is best!)

1 cup water

1 avocado

1 tomato

salt and pepper to taste

basil, dried or fresh

Add rice, soup and water to a 2 quart saucepan and cook according to rice directions. Slice avocado and tomato and serve on top of rice. Add seasonings as desired. Makes 3-4 servings.

Stomachs, Flus and Soup Season

It's rather ironic that the exact time I begin blogging about food coincides with possibly the worst stomach flu I've ever had. After not even being able to think about food - let alone eat it - for about a week, I now am faced with re-introducing solid food back into my diet. I've always wondered what can be eaten when one is sick without it looking like gruel. Yesterday I tried a corn soup: simple, really, just turkey broth, corn kernels and rice noodles. To spice it up just a bit I added some ginger oil, salt and pepper. It was considerably plainer than what I'm used to, but much better than farina or drinking the broth on its own. Of course, the corn was a little intense, but I was happy just to have one of my favorite foods.

Tonight, I'm trying a rice dish. Butternut squash infused sticky rice with avocado and tomato. I'll let you know how that turns out...