Ham Fried Rice

This is a favorite in our house and it's easy to throw together. It's also great for using a variety of ingredients you might have leftover in your fridge from other meals as far as veggies--peas, corn, carrots, beans, diced ham, scrambled egg, etc. It can be made in bulk or small amounts.

Ham Fried Rice

Cook rice according to package directions. I use basmati rice and cook 2 c. rice with 3 1/2 c. water and a little butter thrown in there, too.

In a wok or large frying pan add a small amount of oil or butter and throw in:
1 onion, finely diced
3 carrots, sliced thinly or cut in small, bite size strips (again--you can use whatever veggies you want)
1 c. corn (frozen or drained from can)
1 c. peas (frozen is what I always use)
Sprinkle in your favorite oriental sauce--soy sauce, teryaki, etc.

Cook together until onion is clear, but don't let veggies get mushy. Then add 1 c. diced ham. Add rice to pan with veggies and mix together. Add more sauce to taste. Make a small well in the middle where you can see through to the bottom of the pan. Add 2-3 eggs and scramble. Mix everything together and let cook for a couple minutes and it is ready to go! Add more sauce according to taste. We always add a little more when it's on our own plates, too.

I've also made this with chicken pieces or pork or you can make it vegetarian. We like to serve the rice with egg rolls.

Potato Corn Chowder

Last night I made some really yummy Potato Corn Chowder. I got the original recipe from my mother-in-law, who I think is a great cook, and I have tweeked it a little for my family. Here is my version. It makes quite a bit so cut it in half or else save it for leftovers if you don't need so much. It does not freeze well, though.

Potato Corn Chowder

1 onion, chopped
2 cloves garlic, minced
2 T. butter
*In the bottom of the pot melt butter and add onion; cook until translucent. Add garlic and cook for just a minute.

Add 6 cups water with 3 chicken boullion cubes or you can use chicken stock. Next add about 6 potatoes, peeled and chopped into bite-size pieces. While the potatoes are cooking cut up:
1 head cauliflower, 2 bunches broccoli (you could also add carrots or beans--whatever your family like). Then throw in 2 cups frozen corn (or you could use 2 cans corn, either--oh, creamed corn is absolutely yummy to add into this, too. I didn't have any last night, though). Last I throw in 2 cups diced ham and let this all simmer together for a little while (you would not have to add meat if you don't want to). To season add salt and pepper to taste and if you have a favorite seasoning salt you could use that, too. To thicken this to a chowder I add a little milk and then stir together some flour and cold water (probably about 1/2 c flour and the same amount of water, maybe a little less) and stir it into the soup. Honestly, I just do it by site and feel and don't measure much. ;) If it's not thick enough add some more thickening.

Top with grated cheese, small scoup of sour cream, chopped green onions, bacon bits, etc--whatever you have!