I have been inspired by a certain meal for about a month and a half and still have yet to try it.
It all started when my dad walked in with a box of random foods from Trader Joe's. He always seems to gravitate to the clearance section ever since I was a little girl. I remember the bright orange stickers blocking the beautiful label that never made these packages look as good as full price.This is where I get my expensive taste, and now I have discovered where the resentment towards the clearance section comes from. Anyways, in the box there were whole wheat tortillas, flaxseed flatbread, 3 cans of french green beans, 2 boxes of mushroom-rice hamburgers and 4 cans of cranberry sauce. Out of all of these ingredients, I chose to grab the 4 cans of cranberry sauce and they are still in my pantry waiting to be put to use. I did not realize it but I have secretely been obsessing everytime I open my pantry when I am going to make this meal. "Tomorrow is the day..." It never happens. Well, this time...Tomorrow I am forcing myself to get into my car, and to get the staples for this meal. If you do end up making it before me, please let me know how it taste!
PORK CHOPS WITH CARAMELIZED CRANBERRY ONION SAUCE & MUSHROOM RISOTTO
4 Pork Chops
1 lg Onion
2 Cans of Cranberry Sauce
1 Can Beef Stock
1 Tbs Balsamic Vinegar
Bake Pork Chops in beef stock and set aside. In large sauce pan add a little butter and/or olive oil, add onions until translucent then add balsamic and caramelize. Add cranberry sauce and a 1/4 cup beef stock and simmer on low. Add to pork chops and put back in oven for 20 mins.
Mushroom Risotto (this recipe is from my ex-boyfriend's mother and it is to die for!)
2/3 cup dried wild mushrooms
1 qt. beef or chicken stock, warmed
3 tablespoons butter
1 cup mushrooms, sliced
2 tablespoons parsley or thyme, finely chopped
2 tablespoons olive oil
1 small onion, finely chopped
1-1/2 cups arborio rice
1/2 cup dry white wine
3 tablespoons Parmesan cheese, grated or shredded
salt and pepper
Place the dried mushrooms into a bowl and cover with warm stock; soak for about 20 min. or until the mushrooms are soft. Drain, reserving the stock, strain and return to the pan with remaining warm stock. Slice or chop the mushrooms and set aside.
Melt 2 Tb. of the butter in a sauté pan with 1 Tb. of oil, sauté the onions until lightly browned then add and sauté the mushrooms until they give up their juices and begin to brown.
Add a little more of the oil if needed. Add the rice and stir so that the grains are evenly coated with oil.
Stir in the wine and cook over medium heat until absorbed. Add the warm stock, one ladle at a time, making sure the liquid is absorbed before adding more. When all the liquid has been absorbed, remove the pan from heat, stir in the remaining 1 Tb. butter, the Parmesan cheese and salt and pepper, to taste. Cover the pan and allow to rest 3-4 minutes before serving.
Add a little more of the oil if needed. Add the rice and stir so that the grains are evenly coated with oil.
Stir in the wine and cook over medium heat until absorbed. Add the warm stock, one ladle at a time, making sure the liquid is absorbed before adding more. When all the liquid has been absorbed, remove the pan from heat, stir in the remaining 1 Tb. butter, the Parmesan cheese and salt and pepper, to taste. Cover the pan and allow to rest 3-4 minutes before serving.
Serve with steamed asparagus or a salad and enjoy!
