Fried Rice

This is a recipe that serves one, so I can make it for myself for lunch with leftover ingredients.    Of course, if you want more than one serving, you can easily double or triple the ingredients.

As always, you can change the vegetables and /or meats that go into this dish.  Add bean sprouts, ham, chicken, celery… you get the idea.

This is the recipe I use for a soy sauce substitute:  http://www.cherylsrecipes.net/recipe/soy-sauce-substitute/

Fried Rice
Print Recipe
Servings Prep Time
1 10
Cook Time
10
Servings Prep Time
1 10
Cook Time
10
Fried Rice
Print Recipe
Servings Prep Time
1 10
Cook Time
10
Servings Prep Time
1 10
Cook Time
10
Ingredients
Servings:
Instructions
  1. Heat sesame oil in a medium sized skillet on medium-high heat. Add onions and carrots and saute for a few minutes.
  2. Add peppers, peas, garlic and mushroom. Saute, stirring often, for a couple of minutes.
  3. Add eggs and stir. They will cook very fast.
  4. Stir in lobster, rice, soy sauce or soy sauce substitute, and lobster or shrimp. Stir and heat until warmed through.
  5. I like mine with toasted black sesame seeds added to the top.
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Pork Chops with Rice

There are many variations of this recipe out there.  I increased the amount of rice and soup because that was always our favorite part of this recipe.

Pork Chops with Rice
Print Recipe
Servings Prep Time
1 9x13" pan 5 minutes
Cook Time
2 hours
Servings Prep Time
1 9x13" pan 5 minutes
Cook Time
2 hours
Pork Chops with Rice
Print Recipe
Servings Prep Time
1 9x13" pan 5 minutes
Cook Time
2 hours
Servings Prep Time
1 9x13" pan 5 minutes
Cook Time
2 hours
Ingredients
Smaller Batch
Larger Batch
Servings: 9x13" pan
Instructions
  1. Put all ingredients, except meat into greased 9x13" pan. Lay meat on top of rice. Season meat as desired. Cover with foil. Bake at 350 for 1 1/2-2 hours. I like to take the foil off when it gets near the end, to brown the meat a little.
Recipe Notes

I make my own cream of mushroom soup because of food allergies, but also because it tastes much better!

If you are using jasmine rice, increase broth by 1/2 cup per cup of rice, so use 2 cups for the smaller batch or 3 cups for the larger batch.

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Porcupine Meatballs with Brown Mushroom Gravy

These easy meatballs are simmered in a rich brown gravy with onions and mushrooms.

Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Porcupine Meatballs with Brown Mushroom Gravy
Print Recipe
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Servings Prep Time
32 meatballs 30 minutes
Cook Time
45 minutes
Ingredients
Brown Mushroom Gravy
Servings: meatballs
Instructions
  1. Preheat oven to 400. Line baking sheet with heavy duty foil, then parchment paper. (The foil makes it so you don't have to wash the pan and the parchment paper prevents the meatballs from sticking to the foil.) Combine all ingredients for meatballs. Using a small cookie scoop, form meatballs and bake on baking sheet for 15 minutes.
  2. While that is baking, put oil in skillet and dice onion. Begin cooking the onions while you slice the mushrooms. Add to onions. When onions and mushrooms are nearly done, add beef base, black pepper and garlic powder. Add 2 cup of water to the pan. Bring to a boil. Combine cornstarch with remaining 1/2 cup of water. Gradually add cornstarch mix to pan and stir as you are pouring. Cook, stirring often, until thoroughly mixed.
  3. Add cooked meatballs to mushroom sauce, cover with lid and bring to a simmer. Simmer for 30 minutes.
Recipe Notes

Note that the meatballs will grow when cooking because of the raw rice in them.

Nutrition info on 5 meatballs with sauce:  258 calories, 11 g fat, 81 mg cholesterol, 581 mg sodium, 193 mg potassium, 20 g carbs, 1 g fiber, 2 g sugar, 20 g protein

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Hearty Stuffed Pepper Soup

I had never heard of this before we went to a hayride a few years ago and someone brought some stuffed pepper soup for the potluck.  I loved it!  She didn’t have a recipe, so I had to come up with one for it.  I like this even better than Stuffed Peppers, and it is super easy and fast!

Hearty Stuffed Pepper Soup
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Hearty Stuffed Pepper Soup
Print Recipe
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
8 servings 10 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. In a Dutch oven, brown beef with onion and peppers. Stir in the remaining ingredients. Cook until rice is fully cooked.
  2. This can also be made in a crock pot. Cook beef, onion, and peppers in a skillet first, then transfer to crock pot with all other ingredients. Cook about 4 hours on high, or until rice is cooked through.
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