martha came through once again;
i'll admit my skepticism, but this recipe was a hit.
i've had three pretty squash staring at me from the counter for the past week
on saturday, i moved them into the dining room for a centerpiece,
but then decided i needed to use them throughout the week.
butternut squash has been a favorite of mine for the past five years or so.
on sunday, i began looking for a butternut squash recipe & came across
this one
butternut squash risotto
ingredients
1 T butter
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Coarse salt and ground pepper
1 cup arborio rice
1/2 cup dry cooking white wine
28 oz. reduced-sodium chicken broth, mixed with 1/2 cup water and heated
1-2 diced shallots
1/3 cup grated Parmesan sharp cheddar cheese, plus more for garnish
1 tablespoon chopped fresh sage, plus more for garnish
directions
in a medium heavy-bottom saucepan, melt butter over medium heat
add squash; season with salt and pepper
cook, stirring often, until edges soften, 6-8 minutes
add rice; stir to coat
add wine; cook until almost all liquid has evaporated, 1-2 minutes
reduce heat to medium-low; add 1/2 cup hot broth mixture
cook, stirring, until almost all liquid is absorbed
add remaining broth mixture, 1/2 cup at a time, stirring until liquid is absorbed before adding more, 35-40 minutes total
about half way through the adding liquid process, i added the diced shallot (i'd probably add two diced shallots next time)
finally stir in cheddar and sage
serve immediately, garnished with more Parmesan and sage, if desired
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rice added and first half cup of broth, love the bright orange |
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finished risotto, after about 40 minutes of stirring & adding broth |
while standing at the stove to make the risotto and stirring it repeatedly,
i thought about how to prepare the pork chops we planned to have for dinner.
i had only ever prepared pork chops by 1- grilling them on an outdoor grill
in tonight's rain storm (and we don't own a foreman grill).
after perusing a few websites, i came up with the following...
pan + oven fried pork chop
ingredients
2 pork chops
1/2 c. bread crumbs
1/4 c. whole wheat flour
2 tsp. lowry's seasoning
1 egg, beaten
1/4 c. milk
extra virgin olive oil (1-2 T)
directions
preheat the oven to 425 F
combine bread crumbs, flour, lowry's seasoning in a bowl & mix thoroughly
combine egg and milk, mix and set aside
dip each pork chop into the egg/milk, then dip into flour/bread crumb mixture
heat ~1 T olive oil on pan over medium heat
pan fry each pork chop for 2 minutes per side, then transfer to greased, glass baking dish
bake for 15 min in preheated 425 F oven
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butternut squash risotto & pan + oven fried pork chop |
this was one of the best meals i've had at home in a while.
the creamy texture of the risotto was perfect with the crisp yet tender pork chop.
looking at this image reminds me we should have had a green veggie or something...oops!
warning: this meal takes a while, plan on at least an hour of prep + cook time
i'm linking this recipe here