Jambalaya

Jambalaya

 1 lb. boneless pork, chopped

1 lb. boneless, skinless chicken, chopped

1 lb. sausage, chopped

oil

1 onion, diced very fine

½ head garlic, peeled and diced

2 C. rice

5 C. water

Cajun seasoning to taste

Pepper to taste

In a large pot heat a small amount of oil and sauté pork, chicken and sausage over medium heat until very brown and cooked through. Add sausage towards the end because it will brown quicker than the other meat. Add onion, garlic and seasonings and cook until tender. Add water, cover and cook over low heat for 45 minutes. Add rice and cook for 20 minutes more or until rice is cooked through. Stir meat and rice; remove from heat and let sit with the cover on for 15 minutes before serving.

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Chinese Pork and Fried Rice

Chinese Pork
3 lbs. country style pork ribs
Oil as needed
Adobo to taste
2 med carrots, sliced
2 med onions, cut into wedges
2 green peppers, chopped
2 C tomato juice
1 ½ inch piece fresh ginger, grated
1/3 C. vinegar
1/3 C sugar
4 tsp cornstarch

Place ribs in a roasting pan. Season to taste with adobo. Drizzle a small amount of oil on top of ribs. Place in a 325 degree oven an cook for 1 hour. While the ribs are cooking prepare the vegetables. Place all the vegetables in a pot with the tomato juice, ginger, vinegar and sugar and simmer for 45 minutes. Remove 1 C. of sauce from the pot and mix in cornstarch, then add back to the pot. Cook 15 minutes more, stirring frequently while it thickens. When ribs are done remove from oven and add sauce, return to the oven and bake for10- 20 minutes more in a 300 degree oven.


Fried Rice
4 C. cooked rice
1 cup diced green onions
1 package frozen stir fry vegetables
2 whole eggs
pinch of salt and black pepper
1 Tbsp soy sauce

Heat wok or large skillet, add 3 Tbsp vegetable oil, add eggs and scramble in wok. Add green onions, stir fry one minute. Add rice and frozen vegetables, fry until rice is hot. Add soy sauce, salt and pepper Mix thoroughly.
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