Tuesday, October 28, 2008
Roasted Pork Loin with Chard and Leek Gratin
Roasts are so simple for weeknights because they are hands-off. The fact that the side dish can also be baked in the same oven at the same time makes this dish perfect.
-1 pork loin
-2 ts ground caraway seeds
-1 ts celery salt
-1 ts pepper
Mix the spices together and rub all over the pork loin. Bake on 375 until the internal temp is about 120. Let rest until the internal temp reaches about 140, then slice and serve.
-2 leeks, thinly sliced
-1 bunch chard, chopped
-1 and 1/2 cups grated cheese
-salt, pepper and nutmeg to taste
Sautee the leeks until caramelized. Blanch the chard and squeeze out as much water as possible. Then mix everything together and place in a glass baking dish. Bake for about 20 minutes while the roast is in the oven.
Labels: chard, dinner recipes, homemade, leeks, pork
Sunday, September 28, 2008
Lamb Chops with Fenugreek Cream Sauce and Bulgar Pilaf with Carmelized Fennel, Chard and Chickpeas
These lamb chops are a favorite, every since I got the Vij's Restaurant cookbook. I've finally perfected the sauce, in that it no longer breaks. This time we paired it with a pilaf of bulgar wheat, garbonzo beans, chard and caramelized fennel and onions. The sauce worked well with both the lamb and the pilaf.
Bulgar Pilaf
-1 cup bulgar wheat
-1 can garbonzo beans, drained
-1 bunch chard, chopped
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-salt and pepper to taste
Sautee the onions and fennel over low heat for a long time, in a large pan. In a sauce pot, boil water and cook the bulgar as you would pasta, for about 25 minutes, or until tender. Drain off excess water and set aside. When the onion/fennel mixture is carmelized, add the chard and sautee until tender. Then add the cooked bulgar and the garbonzo beans and stir to combine. Serve as a side.
-1 cup bulgar wheat
-1 can garbonzo beans, drained
-1 bunch chard, chopped
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-salt and pepper to taste
Sautee the onions and fennel over low heat for a long time, in a large pan. In a sauce pot, boil water and cook the bulgar as you would pasta, for about 25 minutes, or until tender. Drain off excess water and set aside. When the onion/fennel mixture is carmelized, add the chard and sautee until tender. Then add the cooked bulgar and the garbonzo beans and stir to combine. Serve as a side.
Labels: chard, dinner recipes, fennel, grains, homemade, Indian, lamb
Thursday, September 04, 2008
Hot Pot Soup
We made our standard hot pot for dinner, and then we made a soup by adding the rest of the broccolli, some rainbow chard, some thin noodles and an egg.
Labels: beef, brocolli, chard, dinner recipes, eggs, noodles, shrimp
Tuesday, April 08, 2008
Meatballs with Tomato Cream Sauce and Erbette Chard
Meatballs
-1 lb ground meat
-1 tb garlic powder
-1 egg
-salt and pepper to taste
-1 tb Italian seasoning
-1/2 cup grated parmasean
Mix everything thoroughly with you hands and roll into 1 inch balls. Pan fry the meatballs in a few tb of olive oil until crispy on the outside and done in the middle. Drain on paper towels.
Sauce
-3 cans diced tomatoes
-4 cloves garlic
-1/2 onion, chopped
-2 tb Italian seasoning
-salt and pepper to taste
-1 cup heavy cream
-1 bunch chard
In a saucepot, sautee the onions and garlic over medium heat until beginning to brown. Add everything except the cream and chard and stir to combine. Bring to a boil. Reduce to a simmer and simmer, covered for 45 minutes. In a separate pan sautee the chopped chard until tender. Set aside. When sauce has simmered for 45 minutes, remove from heat and puree. Then add the cream and the sauteed chard. Pour the sauce over the meatballs and serve.
-1 tb garlic powder
-1 egg
-salt and pepper to taste
-1 tb Italian seasoning
-1/2 cup grated parmasean
Mix everything thoroughly with you hands and roll into 1 inch balls. Pan fry the meatballs in a few tb of olive oil until crispy on the outside and done in the middle. Drain on paper towels.
Sauce
-3 cans diced tomatoes
-4 cloves garlic
-1/2 onion, chopped
-2 tb Italian seasoning
-salt and pepper to taste
-1 cup heavy cream
-1 bunch chard
In a saucepot, sautee the onions and garlic over medium heat until beginning to brown. Add everything except the cream and chard and stir to combine. Bring to a boil. Reduce to a simmer and simmer, covered for 45 minutes. In a separate pan sautee the chopped chard until tender. Set aside. When sauce has simmered for 45 minutes, remove from heat and puree. Then add the cream and the sauteed chard. Pour the sauce over the meatballs and serve.
Labels: chard, dinner recipes, homemade, tomatos, turkey
Thursday, October 04, 2007
Creamy Coconut Chicken Curry with Rainbow Chard
Alexis has been into cooking greens recently, and what better way to use hearty, multicolored chard, than in a creamy coconut curry. A one dish meal is perfect for weeknights and great for reheating the next day for lunch.
Creamy Coconut Chicken Curry with Rainbow Chard
-8 boneless, skinless chicken thighs, cut in bite size pieces
-1 can tomatoes
-1 onion
-8 cloves garlic
-1 can coconut milk
-2 tb curry powder
-1 large bunch rainbow chard, chopped
-salt to taste
Puree the onion, tomatoes and garlic in the food processor until smooth to make a simple masala. Heat a bit of olive oil in a large pan and simmer the masala for a couple minutes. Add curry powder and season with salt. Add chicken pieces and simmer for a few minutes, add the
-8 boneless, skinless chicken thighs, cut in bite size pieces
-1 can tomatoes
-1 onion
-8 cloves garlic
-1 can coconut milk
-2 tb curry powder
-1 large bunch rainbow chard, chopped
-salt to taste
Puree the onion, tomatoes and garlic in the food processor until smooth to make a simple masala. Heat a bit of olive oil in a large pan and simmer the masala for a couple minutes. Add curry powder and season with salt. Add chicken pieces and simmer for a few minutes, add the
Labels: chard, chicken, curry, dinner recipes, homemade, Indian
Saturday, September 22, 2007
Kielbasa and Chard Summer Soup
Soups are a great lunch item for bringing to work. They can be made in large batches ahead of time. They freeze and reheat well, and they can be made with almost anything you have in your refrigerator. This soup was a marriage of farmer's market veggies and frozen Costco kielbasa. It was slightly spicy, rich from the sausage and brothy enough to not feel heavy on a late summer afternoon.
Kielbasa and Chard Summer Soup
-3 kielbasa, diced
-1 large bunch dino chard, chopped
-4 hot peppers, de-seeded and minced
-4 cans chicken broth
-2 cans water
-1 onion
Sautee the onions in a bit of olive oil and season with pepper until beginning to soften. Add peppers and the kielbasa, broth and water and bring to a boil. Add chard and reduce heat. Simmer until veggies are tender.
-3 kielbasa, diced
-1 large bunch dino chard, chopped
-4 hot peppers, de-seeded and minced
-4 cans chicken broth
-2 cans water
-1 onion
Sautee the onions in a bit of olive oil and season with pepper until beginning to soften. Add peppers and the kielbasa, broth and water and bring to a boil. Add chard and reduce heat. Simmer until veggies are tender.
Labels: chard, dinner recipes, sausage, soup
Wednesday, August 22, 2007
Lunch at Work
Sausage Noodle Soup
A tasty take on chicken noodle soup, made with all the leftover veggies cluttering the fridge.
-3 kielbasa, diced
-3 large, white radishes, peeled and diced
-3 celery stalks, diced
-8 leftover rainbow chard stalks, diced
-1/2 onion, diced
-1 package kelp noodles, chopped
-6 cans chicken broth
Sautee onions, celery, chard and radish in a bit of olive oil until beginning to brown and soften. Add the broth, noodles and the kielbasa. Cover and simmer until veggies and noodles are soft.
-3 large, white radishes, peeled and diced
-3 celery stalks, diced
-8 leftover rainbow chard stalks, diced
-1/2 onion, diced
-1 package kelp noodles, chopped
-6 cans chicken broth
Sautee onions, celery, chard and radish in a bit of olive oil until beginning to brown and soften. Add the broth, noodles and the kielbasa. Cover and simmer until veggies and noodles are soft.
Leftover Farmer's Market Salad
Still satisfying and not wilted, since there's no lettuce in this salad.
Labels: chard, homemade, leftovers, lunch recipes, salad, sausage, soup, turnip
Sunday, August 19, 2007
Dinner at Home
Pan Fried Ribeye Steak with Sauteed Rainbow Chard
A tasty, quick dinner.
The steak is marinated in steak seasoning and worcestershire sauce and then pan fried in a 1 tb each of butter and olive oil for about 3 minutes on each side for medium rare.
Sauteed Rainbow Chard:
-1 bunch rainbow chard, roughly chopped
-2 slices bacon, but into lardons
-1/4 onion, diced
-squeeze of lemon
-salt and pepper to taste
Sautee the bacon and onions until brown and crispy and drain the excess fat. Add the chard and sautee until just wilted. Season with salt, pepper and lemon, and serve.
-1 bunch rainbow chard, roughly chopped
-2 slices bacon, but into lardons
-1/4 onion, diced
-squeeze of lemon
-salt and pepper to taste
Sautee the bacon and onions until brown and crispy and drain the excess fat. Add the chard and sautee until just wilted. Season with salt, pepper and lemon, and serve.
Labels: beef, chard, dinner recipes, homemade
Saturday, June 02, 2007
Dinner at Home
Pan Fried New York Strip Steak with Blue Cheese Butter and Balsamic Sauteed Red Chard
The steak is marinated in worcestershire sauce and steak seasoning for about a 1/2 hour, then pan fried on medium high for a couple minutes on each side, for medium rare.
The chard was simply chopped and sauteed on medium until wilted, seasoned with salt and pepper and then spritzed with with balsamic vinegar.
Labels: beef, chard, dinner recipes, homemade
Sunday, April 08, 2007
Dinner at Home
Steamed Artichokes with Garlic Butter
The artichokes were steamed for approx. 40 minutes and the we made some lemony garlic butter as a dipping sauce.
Short Ribs
We opted to use the broiler instead of the grill today and it was actually a bit better because these thick ribs drip a lot of grease and tend to cause flare-ups on the grill.
-1 inch nub of grated ginger
-1 tb garlic powder
-3 packets Splenda
-3 tb soy sauce
-1 tb sesame oil
-1 tb rice vinager
-1 tb chili powder
-6 thich cut short risb (3 bones each)
Thoroughly mix all of the marinade ingredients and marinate the meat for a few hours. Then place the ribs on a baking rack inside of a cookie sheet (to catch the drips) and broil until browned and crusty on each side.
-1 tb garlic powder
-3 packets Splenda
-3 tb soy sauce
-1 tb sesame oil
-1 tb rice vinager
-1 tb chili powder
-6 thich cut short risb (3 bones each)
Thoroughly mix all of the marinade ingredients and marinate the meat for a few hours. Then place the ribs on a baking rack inside of a cookie sheet (to catch the drips) and broil until browned and crusty on each side.
Swiss Chard with Garlic
Giao doesn't like chard because he finds it a bit bitter. This was pretty good though, lots of garlic.
-1 bunch swiss chard, chopped
-4 cloves garlic, minced
-salt and pepper to taste
Sautee the garlic in a bit of olive oil until beginning to brown. Add the chard and sautee until tender and green parts are wilted.
-4 cloves garlic, minced
-salt and pepper to taste
Sautee the garlic in a bit of olive oil until beginning to brown. Add the chard and sautee until tender and green parts are wilted.
Labels: artichoke, beef, chard, dinner recipes, homemade, ribs
Wednesday, March 21, 2007
Dinner at Home
Seared Scallops and Wilted Red Chard with a Warm Bacon Vinagrette
A healthy and tasty weeknight dinner.
Scallops
Season scallops with salt and pepper. Sear over medium high heat in a mixture of butter and olive oil for 2 minutes on each side.
Red Chard
-1 bunch red/swiss chard, chopped
-4 strips bacon, cut in lardons
-1/2 red onion, diced
-2 tb balsamic vinager
-2 tb olive oil
-1 tb whole grain mustard
Sautee onions and bacon together until brown and crispy. Drain fat and set aside. Sautee chard in the same pan until just wilted. Mix the balsamic, olive oil and mustard into vinagrette, add in the drained bacon and onions and then toss the chard with the mixture.
Season scallops with salt and pepper. Sear over medium high heat in a mixture of butter and olive oil for 2 minutes on each side.
Red Chard
-1 bunch red/swiss chard, chopped
-4 strips bacon, cut in lardons
-1/2 red onion, diced
-2 tb balsamic vinager
-2 tb olive oil
-1 tb whole grain mustard
Sautee onions and bacon together until brown and crispy. Drain fat and set aside. Sautee chard in the same pan until just wilted. Mix the balsamic, olive oil and mustard into vinagrette, add in the drained bacon and onions and then toss the chard with the mixture.
Labels: chard, dinner recipes, homemade, pork, seafood
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