I am now officially in an Indian food kick. I made Chana Masala, Aloo Gobi, and Chicken Butter Masala in the last week. Tonight, Chicken Tikki Masala, Riata, and Naan bread. And it was all actually pretty good, if I must say so myself. Even the kids liked it!
Bucket list item… Check.
I made pork fried rice tonight. I’ve always wondered if I could make decent fried rice at home. I had extra rice from last nights beef and broccoli, so it was perfect timing. It was delicious, but not quite as good as take out.
RECIPE:
Brown a few thin pork chops in oil. Set aside and dice.
Sauté 1/2 a large sweet onion, diced; slide onions to side of pan.
In a bowl, scramble three eggs the pout into center of hot pan, stirring until mostly cooked, then stir back in onions and the pork.
Add one reheated bag of frozen peas and carrots. Drizzle liberally with sesame oil and stir thoroughly, cooking until heated through.
Add about 8 cups of white rice (preferably leftovers that have been refrigerated overnight).
Stir the whole mess thoroughly and fry, stirring often for 5-10 minutes.
Drizzle with soy sauce to taste and take off the heat.
Made my Viking version of beef and broccoli in a crockpot today. Extremely easy and about a fourth the cost of take out – and 1/10th the grease. The boy had thirds, so apparently it tasted OK!
Most people don’t know that Vikings of old are big fans of Chinese take-out.True Story.
Recipe:
Thinly slice (1/4 in) a 2 lb chuck roast. Put in crock.
Stir together: 1 cup beef broth, 1/2 cup soy sauce, 1/2 cup brown sugar, 3 cloves garlic. Pour over meat, stir to combine.
Cook on low 3-4 hours.
Take out some of the liquid to separate bowl and stir in 2 tsp corn starch; return to crock and stir to combine.
Cover meat with fresh broccoli florets.
Cover and cook another 30 minutes and let broccoli steam above the meat.
Take off heat. Stir and serve over rice.
Very Vocal Viking 