Still cooking

I apologize for lack of recent updates. If it isn't another project, it's probably just procrastination. I have been cooking now more than ever with our (husband and I) efforts to save money and not eat out. I think my main reason for not always blogging what I'm cooking is that I am what is known as an eyeballer kind of cook. If I'm not using a recipe, I am making things up which means I toss a little bit of this and a pinch of that into a bowl and get creative. Unfortunately this isn't too recipe sharing friendly, so when I go to blog it becomes abit of a challenge to recall measurements of my pinches and dashes lol. That is something I will definitely need to work on. I like to think this also gives you abit of freedom to adapt things to your liking also.

With that being said, I will post a yummy little rice dish that is great for leftovers and is a really affordable meal.

I believe I had some leftover boneless porkchops that I wanted to turn into something a little more substantial but you can use chicken too.

I first cooked some white rice in 1cup of chicken broth and 1 cup of water and I also added a dash of turmeric for color (optional). Once this was finished cooking I removed from heat and placed aside in a bowl to cool.

Meanwhile I cut up a piece of bacon into small pieces and sauteed in pan with some chopped onion on a medium heat. Once the onion was halfway cooked I added spices, (detailed below) shredded carrot, finely sliced mushrooms and shredded cabbage and let cook down.

Normally I add a pinch or 2 of kosher salt, ground black pepper, onion powder, garlic powder, 1-2 tbs of soy sauce and a pinch or two of Dynasty Chinese Five Spice Powder. You can feel free to spice to your liking. Once the mixture is near finished cooking down add the leftover (precooked) chopped up boneless porkchops or chicken and also add the rice back and combine together well until heated through. You can also scoot the rice mixture to one side of the pan and scramble an egg in the open side and mix into the rest of the rice once cooked. This is optional but makes for a typical fried rice dish.

The dish is really easy and works great for combing leftovers with inexpensive ingredients for a hearty warm meal. It's also easy to adapt for a vegetarian dish just omit the chicken broth when cooking rice, omit bacon and perhaps substitute tofu or grilled portobello mushrooms for pork/chicken. Enjoy! ~Cc