Tag: Rice

Peanut Pork Butt Steak Curry

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This Peanut curry is a nice twist to your classic curry. The peanuts perfectly compliment the flavors of the curry powder, and whether you like your curry spicy or mild, this curry with be a treat! When I made this recipe, I used half a bone in pork butt steak. Because of this, I had the bone and rim of fat, and so I added that with the veggies and cooked it with everything until I added the corn starch slurry, then I pulled them before the final ten minute of cooking. I also only used half my steak, because it is just my husband and I in our household, and I wanted to use the other half for the recipe I will be posting tomorrow. Finally, my curry powder is also very weak in flavor, so I tasted the curry at the end and added extra cumin, turmeric, and mustard powder at the end, to my taste. This curry recipe made 4 adult sized servings.

Peanut Pork Butt Steak Curry Recipe CardDownload
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What You Will Need

  • 2 tablespoons creamy peanut butter
  • 1/2 Cup chicken broth
  • 1 tablespoon cooking oil
  • 1 pork Boston butt steak
  • 2 Large potatoes, 1/2 in cubes
  • 1 large onion, cut into small wedges
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder (or to taste)
  • 1/3 cup water
  • 1 teaspoon cornstarch
  • 3 cups cooked rice

Directions

1. Make a peanut sauce by mixing chicken broth with peanut butter, then stirring until smooth. Add oil to a wok on medium high. Add pork and potatoes and cook until browned, then remove the pork from wok and slice. Reduce heat to medium-low. Add onions, carrots, garlic, and curry powder, then cook for 5 minutes until veggies are soft, add oil as needed.

2. Add peanut sauce to veggies and add steak. Simmer covered for 5 minutes. Meanwhile, make a slurry by mixing water with corn starch, and stir until smooth. Add your slurry to the wok, increase heat to medium, and continue cooking for 5-10 minutes while sauce thickens. Remove from heat. Serve curry over rice.

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Slow Cooker Stuffed Cabbage with Sausage and Rice

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Stuffed Cabbage, or pigs in a blanket, I’ve made before in the slow cooker. Last time, I used just beef, and that was very good. This time, to make it more traditionally, I added rice. Rice was originally added to stretch the filling to get more food cheaply. I also added some pork sausage. This added more spice to the stuffed cabbages. I also added beef broth to thin the sauce and cover the stuffed cabbages. It was another way to add more flavor than just water. I did make 10 stuffed cabbages with this recipe, but I made them very large, to the point where 1 to 1 1/2 stuffed cabbage was enough for 1 adult portion. These stuffed cabbages also freeze well. To freeze, transfer to a freezer safe container, cover with sauce, cover, label and freeze. Then they can be microwaved to reheat.

Stuffed Cabbage with Sausage and Rice Recipe CardDownload
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What You Will Need

  • 10 Large Cabbage Leaves with Middle Stem Removed
  • 1 lb of Ground Beef
  • 1/2 lb of Ground Pork Sausage
  • 1 Cup Day Old Cooked Rice, Cold
  • 1/2 Medium Diced Onion
  • 2 10.5 Oz Cans of Tomato Soup
  • 1 6 Oz can of Tomato Paste
  • 2 Cups Beef Broth
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Seasoning
  • Slow-Cooker
  • Strainer
  • Mixing Bowl
  • Large Dutch Oven of Water
  • Thongs and Wooden Spoon

Directions

1. Bring dutch oven of water to a boil. Add Prepared cabbage leaves and boil for about 2 minutes until soft. Transfer to strainer and let cool. Place burger, sausage, and rice in a mixing bowl, add onion, garlic, and Italian seasoning. Mix by hand. Add 1 can of tomato soup to bottom of slow cooker and stir in 1/2 can of tomato paste. Place Slow Cooker on High.

2. Once cabbage is cooled, form about 1/3 cup of meat mixture into an elongated patty. Place patty on cabbage leaf and roll, tuck under ends, then place into slow-cooker. Repeat for remaining leaves, or until out of filling. Place down first layer of pigs, then spoon each with a layer of soup from a new can. Mix remaining tomato paste with remaining soup. Place your second layer of pigs, then top with remaining sauce. Add beef broth, and carefully stir. Cook covered for at least 2.5 hours or until internal temp of 165 F is reached, best if cooked on high for 6 hours for cabbage to become fully tender.

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Fried Pork With Asian Stir-Fried Veggies Over Rice

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When I made this, I cut the pork before breading and frying, but that was a huge waste of time. I also added them once fried to the wok with the veggies, that was also very unnecessary. The pork gets no additional flavor from going back into the wok, and this can damage the nice breading you spent time making. Otherwise this was a very delicious meal. Also, sorry for the lack of pictures lately. I’ve been having trouble staying on top of that, so some of the next few post will also have the same pattern until I can form the habit again. Thanks for your patience!

Fried Pork With Asian Stir-Fried Veggies Over Rice Recipe Card Download
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What You Will Need

  • 2 pork chops
  • 2 eggs
  • 1/2 cup flour
  • 1/2 cup Panko bread crumbs
  • 1 Cup Vegetable Oil
  • 2 cups Cabbage, chopped
  • 1 cup Green Beans, cut to 1 inch
  • 1/2 cup Onion, sliced
  • 1/2 cup Celery, diced
  • 2 tsp Ginger paste
  • 1/3 cup Soy Sauce
  • 2 Tbsp Oyster sauce
  • Wok
  • 3 Cups cooked rice

Directions

1. Begin by cooking your rice, and placing each ingredient in it’s own bowl: Egg, Flour, and Panko. Coat your pork in egg, then flour, then egg a second time, then panko, seat aside and repeat with the second pork chop. Place your wok over medium heat and add oil. Once the oil is shimmering, add one pork chop. Fry on each side for 3 minutes, then strain on paper towels. Fry your second the same way.

2. In the same wok with oil, add your onion, celery, green beans, ginger paste, and cabbage and cook for 3 minutes. Add the soy sauce and the oyster sauce, then stir to coat everything. Cut your pork chops into slices, then remove vegetables from heat. Plate with 1/2 cup rice, when top with stir fried vegetables and 4-5 slices of fried pork.

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Omurice

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Omurice originates in Japan and is most popular among children. This dish starts with savory fried rice and is then topped with a fluffy omelet and ketchup. The recipe below is big enough for 1 adult sized portion. I really enjoyed this dish. The ketchup tastes very good with the savory rice. The omelet made this dish fun in appearance and more filling than just rice, offering protein to keep you full until lunch. I recommend you try this recipe at home!

Omurice Recipe CardDownload

What You Will Need

  • 1 Cup Rice
  • 2 tsp Oil
  • 2 tsp Soy Sauce
  • 1 Tbsp Oyster Sauce
  • (Opt.) Other veggies diced, i.e. Celery, scallion, etc.
  • 2 Eggs, Beaten
  • 1/2 Tbsp Butter
  • Small frying pan
  • Ketchup for serving

Directions

1. Heat frying pan over medium heat. Once hot, add oil, rice, soy sauce, oyster sauce, and any veggie chosen. Stir and coat all of the rice. Once hot, turn rice onto serving plate and form into a small mound in the center of the plate.

2. Return pan to heat. Add the butter and coat the bottom of the pan. Add your eggs. Using a spatula, push cooked egg into the center of the pan, and let the raw egg fill in opening on the bottom of the pan. Once most of the egg is cooked, remove it from the heat. Flip your omelet over on top of the rice mound. The heat from the cooked eggs will cook the remaining egg. Top with ketchup and enjoy!

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Beef Curry with Stir Fry Veggies

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Curry is a dish you can order out or eat at home. Curry is most common in Asian countries so it is layered with Asian spices. You can buy curry sauce or curry paste that has been simmered for hours, or you can make some at home like I did in the recipe below. Usually curry is also made with a piece of meat with a lot of fat to it, however, if you want to make a cheaper curry, you can just use some ground beef from the freezer. This is not authentic curry, however it’s still curry and can be made with what you can find at home. If you want extra heat in your curry you could add some peppers or some hot sauce. This recipe makes 6-8 Adult sized servings.

Beef Curry with Stir Fry Veggies Recipe CardDownload

What You Will Need

  • 1/2 Ground Beef
  • 1/2 Medium Onion, Diced
  • 3 Garlic Cloves, Minced
  • 3 Tbsp Tomato Paste
  • 3 Cups Water
  • 2 Beef Bouillon Cubes
  • 1 1/2 Tbsp Cumin
  • 2 tsp Ground Cayenne
  • 1 1/2 Tbsp Chili Powder
  • 1 Tbsp Curry Powder
  • 2 tsp Turmeric
  • 2 tsp Red Pepper Flakes
  • 1 (12 oz) Bag of Frozen Stir Fry Veggies
  • Dutch Oven
  • 3 cups White Rice, Prepared

Directions

1. Heat the dutch oven over medium high heat. Add beef, onion, and garlic. Break up meat and stir until fully cooked. Add spices, tomato paste, water, and bouillons. Stir and cook until thickened.

2. Once thick, add frozen veggies. Break up, and stir into curry. Cook until mixture is boiling. Remove from heat. Serve about 1/2 cup of rice with about 1/2 cup of curry.

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