Rebecca asked:
I found an excellent recipe for raspberry pork chops, but I am having difficulty with side vegetables for this. Any links to recipes, or suggestions would be appreciated!
I found an excellent recipe for raspberry pork chops, but I am having difficulty with side vegetables for this. Any links to recipes, or suggestions would be appreciated!
November 27th, 2009 at 9:59 pm
I would just steam some broccoli or cauliflower or green beans and then hope that some of the raspberry sauce happened to get on the veggies as well as the pork chops! And maybe some rice instead of potatoes or noodles.
December 1st, 2009 at 4:47 am
Green beans or snap peas would go well
December 2nd, 2009 at 4:14 pm
Your pork chop sounds yummy. I would add steamed asparagus, steamed baby carrots, and a hot roll.
December 4th, 2009 at 1:38 pm
I’d say Asparagus Parmesan,
Or grilled Asparagus with garlic YUM!
Or maybe even something like baked potato would be good..
Or grilled/steamed broccoli…
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December 7th, 2009 at 7:39 pm
Grilled Portobello Mushroom and Gorgonzola Risotto
Ingredients:
1 cup Arborio rice
1/2 cup white wine
3 cups hot chicken broth
small onion
clove garlic
2 T. olive oil
1-2 oz. gorgonzola cheese
1 large portobello mushroom
1 T. freshly grated Parmesan cheese
Saute chopped onion and garlic in oils until soft, add rice and stir 1-2 minutes. Add wine and stir until absorbed over medium heat. Add hot broth 1/2 cup at a time making sure it is absorbed before adding more stirring constantly, should take about 20 minutes. Add crumbled gorgonzola at end, stirring to mix.
While risotto is cooking coat mushroom with oil and grill on each side 5-8 minutes. Cut in slices and arrange on top of finished risotto – sprinkle with Parmesan.
Makes 2 servings.
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Green Beans
Ingredients:
6 pieces of Bacon
1/2 cup vinegar
Chopped onion
2 1/2 TBS sugar
1/2 tsp. salt
1 large can green beans
Directions:
Fry bacon and remove from pan reserving drippings. Add sugar, vinegar and salt to drippings and bring to a boil. Cook green beans and small amount of onion and add to the bacon drippings. Crumble bacon and add to green beans. Serve hot.
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Roasted Asparagus
1 1/2 pounds asparagus, trimmed
2 to 3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper to taste
Lemon wedges for accompaniment
Preheat oven to 375*F (190*C).
Place asparagus in a greased shallow baking dish and drizzle with the olive oil.
Bake asparagus until tender, about 10 to 15 minutes, depending on size of the asparagus. Transfer to serving platter. Sprinkle with salt and pepper.
Serve warm or at room temperature with a squeeze of lemon, if desired.
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Sweet Vidalia Onion Latkes
1 Vidalia onion, grated
1 large potato, grated
1 small carrot, grated
1 large egg, lightly beaten
2 tablespoons all-purpose flour
Salt and pepper, to taste
2 to 4 tablespoons vegetable oil
Sour cream for accompaniment
Place vegetables in a strainer. Rinse with cool water until water runs clear. Drain well. Squeeze out excess water and pat dry with paper towel.
Combine grated vegetables with egg, flour , salt and pepper.
Heat vegetable oil in large skillet over medium-heat. Working in batches and using 2 to 3 tablespoons of vegetable mixture per pancake drop mixture into skillet. Flatten slightly and cook until undersides are golden brown. Flip and brown on the other side. Serve with sour cream.
Makes 4 servings.
December 9th, 2009 at 10:49 am
Scalloped potatoes and canned beans.