It’s icy and snowing. Love snow.

Here’s a recipe we worked up that’s dirt-simple if you like curry.
Needed: sour cream, curry powder, chicken strips or leftovers of chicken, pork or beef. Rice. Broccoli, raw, your discretion.

Cooking rice: One hour before dinner: put 1 level measure of rice into the pot. put 2 level measures of water. Bring to boil until froths. Remove from heat, let set for an hour. Doesn’t matter what measure of rice you use, teacup, measuring cup, etc. The ratio for white rice is always 2x the water as you have rice.

The sauce. Steam broccoli in small saucepan with chicken, pork, beef strips, leftovers, etc. (Omit broccoli if you have no broccoli. you can also use green beans or any ‘quiet’ green veggie like peas, snow chestnuts, etc)
Have a very little water (one tablespoon) left. You may have to pour some off. Add slightly heaping tablespoon of curry powder, any flavor; add half a cup of sour cream. Cook until bubbling. Pour onto rice in individual dishes.

Voila. Curried chicken, pork, beef, whatever. Curry comes in Vindaloo, Madras, yellow, red, green, etc. Take your pick. You can also add nuts, even citrus fruit, raisins, sky’s the limit.

Counting that rice cooks unattended, you can start with cooked rice, whip up the sauce in five minutes and have it ready in five more.