quick update on comments and an award

hey, everyone! i've been informed by commenter Goofball that some readers were having trouble posting comments. i've changed the settings and hopefully it works for everyone now. thanks to Goofball--we're new at blogging and don't understand how all this stuff works. and thanks to all our readers--if you like this blog, definitely stop by and leave a comment, we love reading them! while i'm at it, is there a consensus on the best way to reply to comments? i've been replying on this blog, or stopping by the other persons blog to leave a reply, but i could also e-mail responses. i'm always happy to answer questions or clear anything up.
also, thanks much to Jen at a2eatwrite not only for pointing out this problem, but for giving us a lovely blog award.

i don't know how many people i'm supposed to pass this award on to, but here's a random sampling of some new blogs i found that i really enjoy:
deglaze me
rachel's road
jess likes it hot
the bite me kitchen
pham fatale
menu maniac

Shrimp Ceasar Salad + Zucchini Soup

So, I didn't end up meeting El Vez yesterday. I'm very sad. I was supposed to be helping out interviewing the Zeros, which is the band El Vez was in before he realized his true calling as an Elvis impersonator, but only one member of the band showed up. I did get to see the Zeros play though, and they were awesome.
Anyway, to the food!
I made caesar salad from cooking light, but added some shrimp for more protein. I also made zucchini, potato, and cilantro soup from Bon Appétit. Both were very good, but the soup came out the texture of mashed potatoes. I probably should have added a bit more broth.
-Rita
p.s. i'd also like to point out that we have a whisk shaped like a squid. observe:

the "el vez"

we were first introduced to el vez, the mexican elvis while browsing the discount racks at a local used bookstore, unaware that we were about to stumble upon the greatest book ever! what was this glorious discovery?, you ask. I am Elvis! as the amazon page points out, a guide to 60+ Elvis impersonators, with contact information!

and at a price of only 50 cents! how could we resist? anyway, this lead to us discovering the fantastic el vez. rita and the parents have now seen him perform 3 times, and i have seen him once. it is quite a show, let me tell you. he does elvis songs as well as his own originals, all with mexican touches. as a side note, rita now has an internship with a publishing company and will get to sit in on their interview with El Vez this very weekend. we are excited.

so for some reason rita and i were talking about spicy peanut butter or fried plantains or something, and all of the sudden, it just came to me. "i just had a great idea!" i exclaimed, "the El Vez sandwich!"
after some discussion, we decided on the proper formula for the translation of Elvis' famous peanut butter and banana sandwich into an El Vez sandwich. white bread=tortillas, peanut butter=spicy peanut butter, and banana=fried plantains.
without further ado, the recipe, followed by some notes.
the El Vez
makes 1
spicy pb (idea from peanut butter boy)
*1/4 cup peanut butter (i used homemade, if you use store bought get a smooth kind with no added sugar)
*1/2 teaspoon chili powder
*1/2 teaspoon cayenne pepper
fried plantains
*about 1/2 a plantain, thinly sliced
*2 Tablespoons peanut oil
other stuff
*2 small flour tortillas
1. mix all the spicy pb ingredients in a small bowl. stir to combine.
2. heat up oil in frying pan. oil should coat bottom of pan in a thin layer. add plantains. fry until dark brown, about 3-5 minutes each side.
3. remove plantains from heat, place on paper towel and pat off excess oil.
4. spread pb on one tortilla. top with plaintains. add second tortilla.
4. place sandwich on pan used for frying plantains. fry each side about 2 minutes.
5. use paper towel to pat off excess oil. slice into fourths and enjoy!
notes: this turned out good, but the recipe will still be developed further. the spice of the pb was mostly in the aftertaste. perhaps if i let the pb sit for longer after i mixed it, as peanut butter boy suggests, the flavors would have combined more.
the plantain flavor could come through more. next time, i would slice the plantains thicker.
also, this was pretty rich. i ate 3 of the 4 slices for lunch, but i think i would prefer just one slice as a snack or appetizer.
edit!
we've entered this recipe in peanut butter boy's great peanut butter exhibition #7.

two easy lunches

these are two easy,quick recipes. they're the type of thing we throw together when we're at home for lunch and want to use up some random leftover ingredients. obviously you could make them for dinner too, i just liked the sound of "two easy lunches" as a title.
first up, we have black bean soup, created and eaten by Rita.serves 1
*2 cups already made black bean soup (the smooth, pureed kind, she used trader joes)
*1/4 cup salsa verde
*2 tablespoons cilantro, roughly chopped
*2 teaspoons cumin
*1 teaspoon chipotle powder
*2 cloves garlic, minced
*olive oil for frying (about 2 tablespoons)
*1/4 cup green onions, sliced
*cheddar cheese to grate on top
*2 teaspoons lime juice
1. heat oil up in a medium pot.
2. add garlic and green onions. saute, stirring frequently, until onions start to get soft and garlic starts to brown, about 3 minutes.
3. add everything else except cheese to pot, stir and cook until thoroughly heated, about 5 minutes.
4. grate cheese on top.

and next we have pasta with tomato sauce and mussels, by yours truly, Lola.
not really a recipe, more just an idea and list of ingredients. also, its good without the mussels. we just happened to have leftover mussels, but they're not an ingredient we often have on hand.
serves 1
*1 serving of pasta (i used 3/4 cup whole wheat bowtie pasta)
*enough tomato sauce to coat pasta (the sauce i used also had garlic and basil)
*mussels, cooked and removed from shells (i used 10)
*a small handful of walnuts
*half an onion, sliced
*olive oil for cooking onions, about 2 tablespoons
1. cook pasta according to package directions.
2. meanwhile, heat oil in a small frying pan.
3. add onions to pan and saute, stirring occasionally, until onions are soft and translucent, about 10 minutes.
4. add sauce, onions, mussels, and walnuts to pasta. stir.

i'd also like to thank Molly Jean at the rookie chef for our first ever blog award!

so how does this work?
These are the rules of this award:

* 1. Accept the award, post it on your blog together with the name of the person who has granted the award, and his or her blog link.
* 2. Pass the award to 15 other blogs that you’ve newly discovered.
* 3. Remember to contact the bloggers to let them know they have been chosen for this award.
ok, who to pass this prestigious award on to? these are all people we've just discovered since we started blogging
the ordinary vegetarian
coffee beans and curry leaves
veganize it, don't criticize it!
latest addictions
peanut butter swirl
chick n' pastry
cake, batter, and bowl
veggie num nums
um, that's all i can think of right now. i hope the blog award police won't come after me for not having 15. and i'm sorry if i've left anyone off. i love you all, really!

father's day extravaganza! mussels+fries+parsley aioli+french bread+strawberry granita

many years ago, we made a father's day card for our dad, promising him a "leon de bruxelles style meal". leon de bruxelles is a chain of belgian restaurants specializing in mussels, which we visited while in paris.
anyway, yesterday, we finally provided him with the promised meal. only 10 years too late. but worth the wait!
we started with this recipe:mussels and fries with mustard mayonnaise

very tasty! we doubled the recipe to serve four, but ended up with many leftover mussels. probably 3 pounds would be enough to serve four if its part of a many course meal like ours.
the recipe called for frozen french fries, but we decided to make our own.

we used this recipe: garlic fries, but halfed it.
instead of using the mustard sauce the mussel recipe called for, we made our own parsley aioli.
since this was a special occasion and we were making everything from scratch, we also had to make our own bread to go with. again, the recipe is halfed.

the first stage of baking took about 20 minutes, instead of the stated 35. also, we used about 2/3 white flour and 1/3 wheat, just because we ran out of white. french bread
all this was served with a lettuce salad.
and the grand finale...

strawberry granita
served in margarita glasses. we're hella swanky.
everything was very tasty.
and finally...

...the end!
or is it? stay tuned for our next post to see what we made with the leftover mussels.

happy birthday! also, pumpkin soup

in honor of john taylor's birthday--the blog's namesake song!
hungry like the wolf

yes, i am a nerd. in my defense its not like i knew in advance that it was his birthday. i just happened to see it when i went on facebook this morning. yes, i am a fan of duran duran on facebook. i'd also like to point out that if you go to john taylor's wikipedia page (link above), you will learn that he was in a movie called Sugar Town in which he played Clive, whose "life is thrown into upheaval when a cult member shows up on [his] doorstep to drop off a surly 12-year old "love child" that she claims Clive fathered." hmm, interesting.
but you didn't come here to learn fascinating facts about 80s band members, you came here for delicious recipes...

...and delicious recipes you shall get!
i liked this recipe because it used things we had on hand, either leftover from other recipes or because they're just general things that we usually have around. that always makes me feel like i'm getting the meal for free, which makes me happy.
curried pumpkin bisque with cheddar cheese

changes: since we were serving this as a main dish, we made the full recipe although there were only four of us. we also added 1 can kidney beans (don't forget to drain and rinse!), substituted vegetable broth for the chicken broth, and left out the tomatoes because we didn't have any.

yum! served with crackers (trader joe's multigrain entertaining crackers, in case you were wondering. and they're very entertaining, haha.)

soba with pesto and mascarpone

whenever I can't think of what to cook, I always end up making some variation of pasta with pesto and cheese. Today for lunch, I decided to change it up by using soba instead of regular pasta. I also used the mascarpone we had left over from our ravioli. I know the picture isn't very attractive, but my soba was delicious. I think it would be great with some sun-dried tomatoes too, so add those if you happen to have some. I don't remember the exact quantities, so this recipe is just an estimate.
Soba with pesto and mascarpone
serves 1

-a handful of soba noodles
-1/2 a tomato, chopped
-about 1/4 cup pesto sauce
-about 1/4 cup mascarpone cheese
-1 roasted red pepper, jarred in olive oil, chopped
-1 leek, chopped
-olive oil for frying
-1 teaspoon red pepper flakes
cook the soba according to package directions. while it's cooking, heat olive oil in a nonstick skillet, then add leek. saute until leek begins to soften, about 2 minutes. Remove from heat.
Once the soba is done cooking,turn off the stove, drain the pasta and return it to the pot you cooked it in. add leek, tomato, pepper, pepper flakes, and pesto sauce. turn the heat back on to a very low temperature and add the cheese gradually, while stirring it to coat pasta. Once the pasta is coated with cheese, turn the heat off and serve.

Pumpkin Gnocchi

I came home today to find Lola already in the middle of making some pumpkin gnocchi (using a recipe from Cooking Light magazine) Since I'm writing this, I could claim that I took over and was responsible for how delicious and pretty they turned out. But actually Lola did most of the work while I made a salad and our dad sauteed some mushrooms in olive oil and garlic. While we were doing that, Lola made a gratin with the gnocchi, butter sauce, and some Parmesan cheese (also following the Cooking Light recipe). The pictures don't exactly capture it, but the gnocchi were a lovely orange color.
-Rita
the recipe
a little bland (not really that pumpkiny), but good and a nice texture. we ate the whole recipe between the four of us even though it says 6 servings. probably would be 6 servings as a side to meat or something heavier.
also, my dear sister is so modest. she was very helpful in making this.
-Lola

falafel sandwiches

one of the great things about new york city is that no matter where you are, no matter what time it is, you can pretty much always get falafel. i've walked by street vendors and seen people buying falafel at 9 in the morning. i've accompanied people to midnight mamoun's runs. now that i'm back in san fran, i can find good falafel, but not without venturing at least half an hour away from home (i recommend truly mediterranean and yumma's). luckily, i do have a kitchen and can make my own falafel!


this is the first time i've ever made falafel, and it turned out quite tasty. falafel is usually deep fried, but several recipes call for you to bake it. we usedthis one, from cooking light which instructed us to fry the falafel in 1 tablespoon of olive oil.
recipe was followed as is, except for the fact that i accidentally bought vanilla yogurt (non-fat, btw) instead of plain. there was a slight vanilla flavor to the sauce, but i don't think anyone would have noticed if i hadn't pointed it out.
not as good as mamoun's, but definitely worth making!

phyllo triangles with kale, pinenuts, and currants

the filling

from lorna sass's the new vegan cookbook. i'm assuming i can't reprint the recipe since its from a cookbook? from this cookbook, one recipe i've tried (tortilla stacks with corn and black beans with silken cilantro sauce) has been quite good, and the others have been pretty good but needing a little extra excitement. this recipe definitely falls into the latter category, although perhaps its just because we left out the brewer's yeast (couldn't find any). we tried dipping it in a variety of sauces, with seeds of change madras simmer sauce being the most successful. this recipe took a while, but was not too hard except for the phyllo dough.
note the ones where i got frustrated and just crumpled them into giant balls. phyllo is a bitch to work with.
served with grilled scallops in romesco sauce, made by my talented dad, which defeated the vegan-ness but was delicious.
moral of the story: if you have this book already, try this recipe, because it was good, just nothing amazing. if you don't, find it at the library and photocopy the tortilla recipe (or just the cilantro sauce, that stuff was good). and always hire someone to do your phyllo folding for you.

easy curry

first of all, thank you to anyone who has commented here. i love reading all your nice comments! also thanks to anyone who followed us over from wordpress. sorry for switching it up on you like that.

anyway, today's recipe is pretty simple, but its delicious and its one of those things you can pretty much throw whatever left over vegetables you have into.
without further ado,
easy curry! serves 1
as i said, you can use almost any leftover veggies. i used:
*1 cup leeks, the dark green parts only, sliced
*about 1/2 a small red onion, sliced
*1 smallish tomato, chopped
then you've got your legumes. i used:
*about 1/2 can chickpeas, drained and rinsed
you can also use lentils or kidney beans
last component is the sauce. any kind of indian curry/simmer sauce will work. trader joe's has a bunch of great ones. i used:
*1/4 cup seeds of change madras simmer sauce
*1-2 Teaspoons olive oil
1. heat oil in a nonstick pan.
2. add leek and onion, saute until soft, about 10 minutes, stirring frequently
3. add tomato, continue to saute for 3 minutes, stirring frequently
4. add sauce, stir to coat ingredients
5. add chickpeas, stir in mix in. cook 1-2 minutes, until thoroughly heated.
6. add sriracha to taste (some sauces are spicy already, so you might not need any hot sauce). serve with warm naan, if desired.

goat cheese ravioli with bell peppers and brown butter + spicy fried pb wontons

the first recipe in this post is very classy and gourmet, not something we would likely make in a tiny dorm room kitchen or on a college student's budget. the second recipe is somewhat ridiculous and would probably make good drunk food, except that it would be a very very bad idea to shallow fry anything while drunk. don't do it.

from bon appetite,the ravioli

because we did not have the time to make our own ravioli, we used wonton wrappers this time. definitely worked, but next time i would go all out and use homemade pasta.

seriously, make this. it was delicious and family members proclaimed it "one of the best dinners you've ever made."
we served it with a salad of lettuce, blackberries, and our sweet lemony dressing.

while we were cooking, we contemplated what to do with the extra wonton wrappers. for some reason, we decided that we had to put peanut butter (homemade--just throw a bunch of peanuts in the blender or food processor and blend until you get the right texture) and sriracha (asian chili hot sauce/best condiment ever) in the wonton wrappers and deep fry them. except we both have a fear of large amounts of hot oil, so it was really shallow frying.

we are culinary geniuses

the photo caption does not lie. epically delicious.

spicy fried pb wontons
makes 1 wonton

* 1 (square, not round) wonton wrapper
* 2 teaspoons peanut butter
* 1/4 teaspoon sriracha
* oil for frying
* warm water

1. put peanut butter in center of wonton wrapper.
2. top peanut butter with sriracha
3. pour oil in frying pan to a height of about 2 inches
4. gather wonton wrapper around peanut butter. dip fingers in water and use wet hands to seal top of wrapper.
5. when oil is hot, put wonton in pan.
6. fry until golden brown, about 2 minutes. using slotted spoon, carefully remove wonton from pan and place on a paper towel.
7. let cool about 15-30 seconds and enjoy!

kitchen staples + soba with peanut sauce

If you cook a lot, it's important to always have certain things around that you can use to throw together a quick, delicious meal. Here's a list of what we consider to be kitchen staples:

* couscous
* pasta
* Asian noodles of some sort, could be soba, udon, or cellophane noodles
* jarred sauces. some of my favorites are peanut sauce, thai green curry, and pesto sauce (or whatever pasta sauce you like best)
* sriracha
* canned beans or chickpeas
* canned stewed tomatoes. these are good for making quick soups, since you can use the tomato liquid as a broth
* jarred veggies, such as artichoke hearts and roasted red peppers
* peanut butter
* spices and dried herbs. I find we use cumin, chili powder, basil and oregano the most, but it depends what kind of food you like most.

Using some of our staples, we made some soba noodles with peanut sauce (as you may have gathered from the title), various left over veggies, and sriracha sauce, which is amazing and pretty much makes everything better. I have heard that peanut butter and sriracha sandwiches are delicous, although I have never personally tried one. I guess this is a less odd version of that. It was great, and included 3 of our "kitchen staples", asian noodles, sriracha, and jarred sauce. This is also a good recipe for using up leftovers, since you can just throw in whatever leftover veggies you have.


anybody want a peanut?


Soba Noodles with Peanut Sauce (Serves 2)

Ingredients:

* about 2 cups soba noodles
* sriracha sauce to taste
* about 1/4 cup peanut sauce
* 1 cup green onions, chopped
* 1/4 cup roasted peanuts
* 1/2 onion, diced
* 1 cup carrots, sliced
* about 2 tablespoons olive oil

1. cook soba noodles according to package directions. meanwhile, heat olive oil in a large nonstick skillet
2. saute onions, 3/4 cup green onions, and carrots in olive oil until onions are soft and translucent
3. Remove soba from heat, drain, return to pot, and stir in onions, green onions, and carrots
4. Add peanut sauce and stir until coated, adding more if neccesary
5. Add siracha to taste and stir
6. Put in 2 seperate bowls. Sprinkle with peanuts and remaining green onions

veggie pizza+strawberry salad

I've only been back home for two weeks, and I already miss dorm life. I miss the random crazy-ness of it, like being surrounded by people to hang out with on weeknights, the guy who spent his entire life pacing back and forth down the hall talking on his cell phone, and finding my neighbor passed out drunk in the stairwell.

one big difference between the dorms and home is, of course, the food. At school, pizza means "a one dollar slice from the place you go when half the group is drunk and you're about to start an ill-advised 2 am showing of Lord of the Rings." At home, pizza means, "homemade wheat dough topped with portabello mushrooms, onions, cilantro pesto, and fontina cheese, served with a salad of strawberrys, pinenuts, homemade dressing, and lettuce fresh from the garden." both have their merits, but i think you'd prefer a recipe for the latter.

pizza, from cooking light via myrecipes.com
we replaced half of the all purpose flour with wheat, and we both agreed if we made it again, we would make more of the cilantro pesto, as the cilantro flavor didn't come through the other ingredients. overall, the recipe was a success.

lettuce and strawberry salad serves 4

* about 4 cups lettuce, roughly chopped into bite sized pieces
* about 1 cup strawberries, sliced
* about 1/4 cup pine nuts
* 1 tablespoon butter (or margarine, or smart balance, or whatever buttery thing you like)

1. melt butter in a small sauce pan over medium heat.
2. add pine nuts, stir constantly until pine nuts are toasted, just starting to blacken but not burnt.
3. top lettuce with strawberries and pine nuts, toss.

sweet lemony dressing all quantities are estimated, we weren't really measuring. i recommend starting with small quantities, than adjusting to taste

* 1/2 cup olive oil
* 1/4 cup champagne vinegar
* 1 teaspoon mustard powder
* 1 Tablespoon lemon juice
* 2 teaspoons celery seed
* 2 teaspoons poppy seed
* 2 Tablespoons honey

1. combine all ingredients
2. stir, or place in a covered container and shake
3. toss with salad. start with about half the dressing, add however much you need to coat salad.
4. serve immediately.

why cheap food: a history of my employment + dim sum!

We here at "hungry like the wolf" are dedicated to cheap food. Why? Because, like most college students, we're broke. I, Lola, am the twin with the more impressive resume, and to show you just how pathetic that is, and how necessary cheap food is, i'd like to offer a brief history of my employment. bear with me, i promise it'll be entertaining.

We'll start with my high school days, when became a poll worker. this was a one day job, allowing students to take election day off from school to wake up insanely early and sit in someone's garage all day for aboug $100 pay. If you are a poll worker, you should know that every single person--i am not exaggerating at all here, seriously EVERY PERSON--with a dog will make a joke about how the dog is going to vote too. you should also know that you will get a lot of papercuts from the ballots, and old ladies may try to stick their ballots into the lamps instead of the voting machines.

Next, my most lucrative position yet, which also happened to last one day. So I went to my mom's office to help out. They were hiring me for deliveries for the day. I'm having a good time, walking around in the sun, dropping off packages, when all of the sudden, a car comes out of nowhere and hits me. Don't worry, I was fine, just some stitches in my head. We settled with the driver and I made $4000. Most of which is now going to pay for my ridiculously expensive education.

Now, my current position. Intern at an office. I file. Sometimes I put address stickers on envelopes. Its not even an office for an industry I'm remotely interested in. I make $30 a week. Although, my boss is nice, so I do like it.

I applied for a job to be a costumed character at Chuck E. Cheese's a while back. I applied to work at Hot Dog on a Stick, known for it's hideous (their website calls them "iconic") hats. Neither called me back.

So that is why I need cheap food. Like Good Luck Dim Sum on Clement Street between 8th and 9th ave in San Francisco. There may be a line, and no open tables to eat at, but it is worth it. A delicious dim sum feast for about $2.50 a person. We had potstickers, pork buns (i've been eating "pescetarian" and honestly i never crave meat but dim sum is the exception), fried taro, and a lotus bun. i also highly recommend the shrimp and chive dumplings and the peanut coconut buns.

vegan quesadillas

Como frijoles? (how've ya bean?) haha i crack myself up.

I've bean good because I had vegan bean and cheese quesadillas! (i'll be here all week, folks)

anyhoo, this was the first time either of us had ever eaten or cooked with soy cheese, and it surprised us by tasting and melting just like the real thing. definitely much better than the strange low fat cheese my mom is prone to buying.

this recipe is easy, vegan, and delicious. enjoy!

Vegan Quesadillas serves 2

* 1 cup shredded soy cheese (we used Lisanatti Soy-sations, a brand that obviously shares my passion for puns)
* 4 medium tortillas (we used Mission whole wheat tortillas)
* 1 cup prepared corn and black bean salsa
* 1/4 cup cilantro
* 1 garlic clove, chopped
* 1 tablespoon olive oil
* 2 slices pickled jalapeno, chopped and with seeds removed

1. In a small skillet, heat olive oil. When it's hot, add the garlic and saute until browned.
2. Get 2 plates and put 1 tortilla on each 1. Use a spoon to spread 1/2 cup salsa onto each tortilla
3. Sprinkle 1/4 cup cheese onto each tortilla. Then add the cilantro, garlic, and jalapeno, distributing each evenly between the 2 tortillas.
4. Sprinkle 1/4 cup cheese onto each tortilla and top with remaining 2 tortillas. Microwave each quesadilla for 2 minutes on medium heat.

mother's day dinner: huevos rancheros + flan

los huevos con avocado

now that the whole family had arrived back home, it was time for a belated mother's day dinner.

Since the mom loves mexican food, and we are big fans of brennar (breakfast for dinner), we decided to make huevos rancheros.

the egg came out overcooked, so it was more hard boiled than the intended poached, but on the whole, a delicious and easy dish. next time, i would serve it with warmed tortillas, but i forgot them this time.

note: "huevos"=eggs, "jueves"=thursday. just so you don't, as the mom once did, order "scrambled thursdays" when in mexico.

and for desert, flan! this was our first time making any custard type thing--ie flan, creme brulee, creme catalan, etc.

while we panicked a bit about the time, and the fact that we had to make them in individual dishes instead of one big one, we decided to go ahead with it.


note the one perfect one in the middle of the messed up ones

they all came out weirdly flat, yet delicious. the one pictured is the least flat flan, so the rest of them were like flan pancakes, or perhaps mini frisbees. but they tasted good, which is the most important part.

and now, the moment you've all been waiting for, recipes!

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=521440

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1036057

squid fried rice

Some parents send care packages with home baked cookies. My mother sends dried squid.

"Do you wanna try some?" I asked my roommate as I hesitantly lifted a piece to my mouth. "No, I'm good" she told me.

So I gave it to my lovely sister, who has the luxury of a kitchen in her dorm room. A few months later, I trooped over to her room and we created some squid fried rice. Delicious!

Squid fried rice (serves 2)

• 1 package dried squid (find in Japanese grocery stores)
• 3 cups cooked rice
  
• half an onion, sliced
• 1/2 cup mushrooms, sliced
• 1 cup bell peppers, sliced
• 2 tablespoons olive oil
• 2 eggs
• 2 teaspoons curry powder

1. heat up olive oil in a skillet. once it's hot, add mushrooms and onions. cook for one minute, add peppers. cook until all veggies are soft.
2. add curry powder and rice. saute for 1 minute.
3. crack the eggs into a bowl and whisk until mixed. add to skillet and stir together quickly so egg gets incorporated into rice.
4. cook until egg is nearly done. add dried squid and a splash of olive oil. cook 1 minute more, or until egg is done and everything is heated.

et voila! le fried rice extraordinaire!