Pork Chop Stewed Rice

Lately I've been experimenting with stewed rice. I'm not usually a big fan of rice. I'll eat the ones cooked by me, my mother, or my grandmother. My husband on the other hand loves it and begs me to make it, so I promised I'd start making different versions of this dish. Last night I decided to begin my experiments so I took some pork chops I'd left seasoned in the fridge, remove the bones and chopped them up to incorporate them into the rice. The recipe isn't difficult, but at least for me, it's important to have everything chopped and measured ahead of time so everything goes smoothly. I must admit it was delicious and my hubby and my kiddo loved it. Hope you guys enjoy it too! Until the next one!

Ingredients:

Cooking ham (to taste)
Bacon (to taste)
2 large pork chops
1 tbsp. of salt
2 cups of white rice
3 cups of water
1 tsp. of tomato paste
1 tsp. of olives (dressed in capers)
2 tsp. of Sofrito
Sweet red peppers (to taste)
Olive oil


Procedure:

Preheat the pot to medium. Cut the ham, bacon, and pork chops.

Put the chopped ham and bacon into the pot.

When they begin to cook and change color add the pork chops.

Stir the meats with a spoon and add 1 tbsp. of olive oil.

When the pork chop looks almost cooked add the Sofrito.

Stir to combine well.

Add the sweet red peppers and the olives and stir again.

Add the tomato paste and stir again.

Add the 2 cups of white rice.

Mix it until combined.

Pour 3 cups of water and season with salt. Stir to combine.

Let it cook over medium high heat until the water begins to steam and evaporate. Once the water has evaporated stir the rice again and drop the heat to low. Allow it to cook for another 20 minutes on low heat.

After the 20 minutes take off the lid, and stir all the rice one last time.

Final product, ready to serve. Enjoy!

Crockpot - Korean Ground Turkey

I found a korean beef recipe on the internet about six or seven years ago. I printed it out and saved it. The original version used ground beef, but I switched it for ground turkey. In our house this is a must! I doubled the recipe and stored some in the freezer, for those days when you just don't want to cook. We eat it with pasta, rice, in lettuce wraps (like in the photo) and burritos. Hope you guys enjoy it! Until the next one! 

Ingredients:

1 lb. ground turkey 

1/4 cup brown sugar

1/4 cup soy sauce

1 Tbsp sesame oil

1 tsp garlic powder

1/4 tsp ground red pepper

1 tsp minced ginger

1 Tbsp tomato paste

Procedure:

Put the ground turkey in slow cooker and break it up into small chunks with a spoon.

Put the brown sugar in a small bowl.

Add the soy sauce.

Add the Sesame Oil.

Add the garlic powder.

Add the ground red pepper.

Add the minced ginger.

Add the tomato paste.

Stir everything together until well mixed.

Pour the mixture over the meat.

Cover all of the meat, put the lid on and cook on low for 3 to 4 hours.

Stir, breaking the meat up into chunks.

Serve or freeze it, as desired.

Basic Marinara Sauce

This is my basic version of a marinara sauce. I prefer making it with fresh tomatoes but sadly I couldn’t find some good-looking tomatoes to bring home. I made this one with canned whole tomatoes. The sugar in the recipe is to cut out the acidity of the canned tomatoes. If you make a big batch you can freeze it and use it later, having the amazing taste of fresh marinara sauce even in winter. So hop on and try something new! Hope you guys enjoy it. 

Ingredients:

1 large yellow onion diced

2 Tablespoons of olive oil

6 cloves of garlic, minced

2 Tablespoons of Italian Seasoning

½ cup of wine

56 ounces of whole tomatoes

14 ounces of tomato paste

4 Tablespoons of white sugar

Salt and pepper to taste

Procedure:

In a large pot heat the olive oil.

Add the onions and cook them slowly.

Until caramelized.

Add the garlic.

Add the Italian Seasoning. 

Let it cook for 5 minutes.

Add the red wine to deglaze.

  Cook for 2 minutes.

   

Add the tomatoes.

Add the tomato paste. 

Add the sugar.

Mix and crush until combined.

Bring to a simmer and cook on low for 2 hours.

Add salt and pepper to taste.