Last night I had a nightmare. Oh yes a doozie, at least in my oh so tiny world. You see, my DH looks after my blog. He maintains windows, updates, programing etc. Honestly, I am computer illiterate - truly I am. I can type out recipes, write up silly stories with my oh so poor writing skills, download pictures - such as they are, but that is about it.
Well, last night we had a discussion about saving things on the computer. I always, of course hit the save button for my recipes, but then I wondered, what about my entire list of draft posts? So I naively asked "do you save my recipes each week?" DH replied "I save a back up about once a month". My mouth dropped. What???
That night I had a nightmare that all my recipes were lost, gone, caput, nada, nowhere, nohow, out-a-here, disappeared into the heavens of techno world. At this stage of things, yes I know it is only one year,but, but... I have so many recipes on hand, I do not remember them all. I woke up horrified. I realized, I needed to have a serious discussion with my DH. This could not continue, this could not go on. Either he teaches me what I need to know, or he has to stay on top of this blog! Don't get me wrong, I am very appreciative of his work on my behalf....but when it comes to the computer, or even electronics for that matter, I have troubles. Give me a moment while I have my meltdown. Breath, Ina, breath....
Okay, I'm better now, I think. What if I entice him with chocolate cake, or pie, or brownies? It is worth a try, it might just work, they do say a man's heart is through his stomach. Don't they? Do they?? Mercy....
Ohhh, Lordy-Be.... maybe someone should send help fast!
4 bone in center cut pork loin chops
Olive oil, and a big knob of butter
1/2 an onion sliced
1 tsp. Sage, Garlic, Paprika, dried powdered Bay Leaf, salt and pepper to taste
Vegetables for Rice stir fry:
1 broccoli stem, peeled, and then cubed small
1 -2 carrots, diced small
1 large minced garlic clove
2 large crimini mushrooms, diced
1/2 an onion, diced
1 tsp. dry rubbed sage
1/4- 1/2 cup chicken stock
1 1/4 cup long grain Basmati Rice, rinsed
2 1/2 cups chicken stock
1/2 cup of organic plain yogurt
1 heaping tsp. Dijon Mustard
a good Tblsp. of butter
Salt and pepper
1 tsp. dried rubbed Sage
In a medium sauce pan, bring the chicken stock to a boil, adding in the rice, stirring, then lid on turn down to a low simmer. Cook until light and fluffy, about 15 minutes.
Meanwhile, heat up a frying pan on medium high heat with a good drizzle of Olive Oil and butter. Sprinkle the dry rub onto the pork chops rubbing into the meat well. Add the pork chops to the pan.
For the Vegetable Rice dish you want the vegetables to be roughly about the same size.
Heat up another frying pan with a good drizzle of olive oil and a knob of butter. Add in the mushrooms to saute until golden. Then add in the onions to sweat out, and season with salt and pepper. Add in the rest of the vegetables, and dried rubbed sage, sauteing another five minutes. Pour in a few dashes of chicken stock, cover and simmer about 5-8 more minutes or until the vegetables are tender, but still somewhat firm.
When the rice is done, remove from the heat. Once the pork chops are cooked on each side - mine took a good 4-5 minutes per side, then remove the pork chops to a platter. Reduce the heat to low medium, and add in another good drizzle of olive oil. Add the sliced onions to the pan, stirring to brown lightly, about 5-6 minutes
To the pan add in the yogurt and dijon mustard, sage, stirring well. Season with salt and pepper, another knob of butter, whisking well. Return the pork chops to the pan, and keep on a light simmer, about 5-8 more minutes
To the veggies, add a big knob of butter, the now cooked rice, stirring to combine. Fry the rice and vegetables for another 5 minutes or so. Check for seasonings. Serve hot, then to the pork chops spoon over a generous drizzle of the creamy dijon sauce.
Is help coming yet......???