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Fast & Easy Dinner: Gnocchi With Chard and White Beans

partysugar — Thu, 29 Oct 2009 06:50:38 -0700

If you think gnocchi is a dish that can only be enjoyed in restaurants, think again! These days most grocery stores offer packaged gnocchi in the fresh or regular pasta sections. Why not make this staple a part of your busy-cook pantry? Then when you're in the mood for a comforting Italian-style meal, make this dish! The gnocchi is combined with hearty chard, stewed tomatoes, and white beans. The recipe calls for a topping of mozzarella and parmesan cheese, but if you are trying to eat healthy, simply omit them. Sound delish? Wait till you read the recipe.

Fast & Easy Dinner: Polenta With Chard

partysugar — Thu, 02 Oct 2008 07:45:30 -0700

A member of the beet family, Swiss chard is a dark, leafy green that's in season now. Chard's somewhat bitter taste can be neutralized by cooking.

In this vegetarian recipe, chard, the stellar ingredient, is sautéed with garlic. Placed on a bed of creamy polenta and topped with tangy blue cheese, this dish is filling and soothing. Bring Fall into your kitchen with this recipe when you read more.

Polenta With Chard
From Real Simple

Ingredients

1 tablespoon olive oil
2 cloves garlic, thinly sliced
1 bunch Swiss chard, stems trimmed and leaves cut into 1-inch strips
Kosher salt and black pepper
1 cup instant polenta
1/2 cup crumbled blue cheese (such as Gorgonzola; about 2 1/2 ounces)

Directions

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, until golden, 2 to 3 minutes.
Add the chard, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing occasionally, until the chard is tender, 4 to 5 minutes.
Meanwhile, in a medium saucepan, bring 4 cups of water to a boil. Add 1 tablespoon salt. Slowly whisk in the polenta. Cook, whisking constantly, until the polenta thickens, 3 to 4 minutes.
Divide the polenta among bowls and top with the chard and blue cheese.

Serves 4.

NUTRITION PER SERVING: CALORIES 278; FAT 11g (sat 5g); CHOLESTEROL 16mg; CARBOHYDRATE 36g; CALORIES FROM FAT 35%; SODIUM 1039mg; PROTEIN 11g; FIBER 5g; SUGAR 3g

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Do You Like Chard?

YumSugar — Mon, 12 May 2008 08:45:00 -0700

Seasonal Side: Chard with Green Olives, Currants and Goat Cheese

YumSugar — Sat, 01 Mar 2008 04:18:31 -0800

I used to dislike chard; I thought it was too bitter and potent for an everyday meal. However, I've recently learned that when prepared correctly it can be wonderfully delicious. In this seasonal side, the sometimes overbearing chard melds with tangy green olives, plump currants, and creamy goat cheese in order to create a very refined dish. Sound delicious? Get the recipe, just read more.

Chard with Green Olives, Currants and Goat Cheese
From Eating Well

1 tablespoon extra-virgin olive oil
1 pound chard, stems and leaves separated, chopped (see Note)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup chopped pitted green olives
1/4 cup currants
1/2 cup crumbled goat cheese (2 ounces)

Heat oil in a Dutch oven (or heavy stock pot) over medium heat.
Add chard stems, salt and pepper and cook, stirring often, until softened, 3 to 5 minutes.
Stir in chard leaves and cook, stirring constantly, until wilted, about 2 minutes.
Stir in olives and currants.
Dot goat cheese over the top, cover and cook until the chard is tender and the cheese is melted, about 2 minutes more.

NUTRITION INFORMATION: Per serving: 97 calories; 5 g fat (2 g sat, 3 g mono); 4 mg cholesterol; 10 g carbohydrate; 4 g protein; 2 g fiber; 360 mg sodium; 504 mg potassium.

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Stuffed Chard Lamb is Delicious for Dinner

YumSugar — Mon, 06 Oct 2008 16:15:18 -0700

Whenever I take a trip to the store, a couple of items that aren't on my grocery list make their way into my cart. When I spotted a California-raised lamb shoulder at the meat counter, I couldn't stop myself from sliding it into the shopping cart.

I was eager to experiment with lamb because of a recent disappointing experience with imported Australian lamb. Ironically, I found an Australian recipe that I decided to try. If I made it with a local piece of meat, the dish might taste better.

And taste better it did! The lamb is filled with a rich stuffing of eggplant, onions, bell pepper, wine-soaked dried currants, and toasted pine nuts. The bold flavor of the lamb balances out the sweetness of the stuffing and the bitterness of the chard resulting in a dish that is succulent and scrumptious. To try this rewarding lamb dish, read more.

Roasted Stuffed Lamb With Swiss Chard
Gourmet Traveller

Ingredients

Currant and pine nut stuffing
1/3 cup dried currants
1/3 cup Merlot
1 tbsp extra-virgin olive oil
1 small onion, coarsely chopped
1 clove garlic, thinly sliced
4 anchovies, finely chopped
1/4 cup toasted pine nuts
1 small eggplant, peeled and chopped
1 red bell pepper
2 tsp brown sugar, or to taste
1 tsp fresh or 2 tsp dried Greek oregano
1 lemon, finely grated rind only
For the lamb:
1 1/2 pounds boneless lamb shoulder, butterflied
1/4 cup extra-virgin olive oil
2 cloves garlic, thinly sliced
1 bunch Swiss Chard
1/2 tsp nutmeg, or to taste
1 tsp fresh Greek Oregano
1/2 cup Merlot wine

Directions

For stuffing, combine currants and wine in a bowl.
Chop eggplant, garlic, onions and red bell pepper.
Heat oil in a large frying pan, add onion, garlic, anchovy, and nuts and sauté for 5 minutes over medium heat or until soft and nuts start to brown. Add eggplant and bell pepper, cover and cook, stirring occasionally, for 10 minutes or until soft.
Season to taste with sugar, sea salt, and freshly ground black pepper. Add, wine-soaked currants, oregano and lemon rind and cook for another 10 minutes or until liquid is absorbed. Cool.
Preheat oven to 390°F. Place lamb skin-side down on a bench, spread over stuffing, roll up tightly, rather than use twine to secure the lamb, I used these stretch hot cooking bands! Combine 2 teaspoons of olive oil, salt, nutmeg, Greek oregano season to taste and rub over lamb. Place lamb in the baking dish and pour 1/2 cup merlot in the bottom of the pan.
Roast for 20 minutes, then reduce heat to 375°F and roast for 1 hour for medium. Cover with foil and rest for 10 minutes.
Heat remaining oil in a large frying pan over medium heat, add garlic and cook for 1 minute or until golden. Add chard and cook for 5 minutes or until tender, then add leaves and cook for another 5 minutes or until wilted. Slice lamb thinly and serve on a bed of chard topped with any extra stuffing.

Serves 6.

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Fast & Easy Dinner: Gemelli With Sausage and Swiss Chard

partysugar — Fri, 15 Feb 2008 06:03:31 -0800

Pasta is an obvious choice for a super swift yet delicious meal. Why? Because an easy and tasty sauce comes together while the pasta cooks. Sautéed Italian sausage, garlic, and swiss chard are delicious when tossed with cooked gemelli. Raisins, pine nuts, and Parmesan round out the hearty dish.

Fill free to get experimental with the recipe. Use arugula instead of chard, or dried cranberries instead of raisins. For the recipe, please read more.

Gemelli With Sausage and Swiss Chard
From Everyday Food magazine

1/3 cup pine nuts
1 tablespoon olive oil
3/4 pound mild Italian sausage, casings removed
1 pound Swiss chard, tough stems removed, leaves cut into thin strips
2 garlic cloves, minced
Salt and pepper
1 pound gemelli or other short pasta
3/4 cup raisins, plumped in boiling water and drained
1/4 cup freshly grated Parmesan cheese, plus more for serving

In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.
In the same skillet, heat oil over medium-high heat. Add sausage, and cook, breaking it up with a fork, until browned, about 5 minutes. Add chard, garlic, and pepper; cook, tossing, until chard wilts, 2 to 3 minutes. Cover to keep warm.
Meanwhile, in a large pot of boiling salted water, cook pasta until al dente, according to package instructions, about 12 minutes.
Drain pasta, reserving 1 cup cooking water. Return pasta to pot.
Add sausage mixture to pasta with 1/2 cup reserved cooking water, raisins, toasted pine nuts, and Parmesan; toss to combine. Add more cooking water if pasta seems dry.
Serve with more Parmesan.

Serves 4.

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Fast & Easy Dinner: Bulgur With Leeks and Swiss Chard

partysugar — Thu, 04 Dec 2008 10:15:31 -0800

Bulgur, the grain common to tabouleh, makes a scrumptious staple in this quick vegan recipe. Leafy green Swiss chard provides nutrients, while mushrooms add an earthy heartiness to the one-pot dish. Although the recipe is simple, the flavors are rich and filling. Pair with a glass of red wine and some cheese for a luxurious weeknight meal. To look at the recipe, read more.

Bulgur With Leeks and Swiss Chard
From Vegetarian Times

Ingredients

2 Tbs. olive oil
2 medium-size leeks, white and tender green parts chopped
1 lb. Swiss chard, stems cut into 1-inch pieces, leaves torn into large pieces
2 cups sliced mushrooms
4 cloves garlic, minced (about 4 tsp.)
2 3/4 cups low-sodium vegetable broth
1 cup bulgur

Directions

Heat oil in large pot over medium-high heat. Add leeks and chard stems, and cook 4 minutes, or until softened, stirring often.
Add mushrooms, and cook 5 minutes, or until softened, stirring occasionally.
Add garlic and chard leaves. Cover, and cook 5 minutes, or until leaves are wilted, stirring occasionally. Season with salt and pepper.
Stir in broth and bulgur. Bring to a boil, reduce heat to medium low, cover, and simmer 10 minutes, or until liquid is absorbed and bulgur is tender. Remove pan from heat, and serve.

Serves 4.

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Today's Special: Halibut with Swiss Chard, Leek and Pepper Stew

partysugar — Wed, 28 Feb 2007 08:53:12 -0800

I was pleasantly surprised to see that in a recent poll, the majority of you guys said you enjoyed eating fish. We all have heard how fish is really important to incorporate into our weekly diets, due to its myriad of health benefits, and I'm glad to see that most of you have turned this information into action. Tonight I propose we have fish and vegetables for dinner, seriously could it get any healthier? The vegetables are sautéed until tender, the fish is placed on top and the dish gets baked quickly in the oven. This is a great everyday dish and an easy entertaining meal for a small impromptu crowd. To make your grocery list, read more

Halibut with Swiss Chard, Leek and Pepper Stew
From Food & Wine magazine

1 tablespoon extra-virgin olive oil
1 large Spanish onion, chopped
4 large garlic cloves, thinly sliced
1/2 cup dry white wine
1/2 medium butternut squash, peeled and cut into 3/4-inch dice
1/2 pound Swiss chard, stems discarded, leaves torn into large pieces
1 red bell pepper, cut into 3/4-inch dice
1 yellow bell pepper, cut into 3/4-inch dice
1/2 teaspoon fennel seeds
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper
Salt and freshly ground pepper
Four 6-ounce skinless halibut fillets
1/2 cup shredded basil leaves

Preheat the oven to 425 °.
Heat the olive oil in a large enameled cast-iron casserole. Add the onion, leek and garlic, cover and cook over low heat, stirring occasionally, until softened, about 10 minutes.
Add the wine and cook until almost evaporated, about 3 minutes.
Add the squash, Swiss chard, red and yellow bell peppers, fennel seeds, thyme and crushed red pepper. Season the vegetables generously with salt and pepper, cover and cook over low heat, stirring occasionally, until the squash is tender, about 15 minutes.
Spread half of the vegetable stew in an 8-by-11-inch glass or ceramic baking dish.
Season the halibut with salt and pepper and nestle the fillets in the stew; cover with the remaining vegetables.
Bake for about 15 minutes, or until the halibut is just cooked through. Sprinkle with the basil and serve.

Serves 4.

NOTES One Serving: Calories 334 kcal, Total Fat 7.9 gm, Saturated Fat 1.1 gm, Protein 39 gm, Carbohydrates 26 gm

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Today's Special: K's Purple Pasta with Sausage, Cranberries, and Chard

YumSugar — Tue, 19 Dec 2006 08:57:32 -0800

Have you ever tried cooking your pasta in wine? Sounds crazy, I know, I thought the same when first hearing of the concept. But what a great way to make things more exciting, right? Test it out with this purple pasta with sausage, cranberries, and chard. The pasta takes on the color of the red wine and all together with its greens, purples, and reds it screams Christmas. If you are feeling adventurous and want to make this tasty treat (I went back for a second helping the first time I made it!), read more

K's Purple Pasta with Sausage, Cranberries, & Chard

1 lb pasta (recommended: spaghetti or angel hair)
2 extra large bottles of table wine (get the cheap twist off kind, like Carl Rossi)
2 tbsp extra virgin olive oil
1/2 lb hot Italian sausage, casings removed and broken into chunks
1/2 lb sweet Italian sausage, casings removed and broken into chunks
3 cloves garlic, chopped finely
1 medium yellow onion, chopped
1 cup dried cranberries
3/4 cup cranberry juice
1 large bunch chard, stems removed and chopped
1/8 teaspoon nutmeg
1 cup Pecorino Romano cheese, grated
salt and black pepper, to taste

Fill a large pasta pot with the red wine. Bring to a boil, add spaghetti and cook according to package's instructions.

While wine boils and pasta cooks make the sauce. Heat the extra-virgin olive oil in a large deep skillet over medium heat. Add the sausage, breaking and crumbling it into pieces with a wooden spoon. Brown for 5 minutes.

Add garlic and onions to sausage and cook for 6 minutes until tender.

Add dried cranberries and cranberry juice. Stirring to combine. Let reduce a minute.

Add chard in batches and stir to wilt down. Once all has wilted in, season with salt, pepper, and nutmeg to taste.

Using tongs or a pasta spoon, scoop the cooked pasta from the boiling wine and add to the pan with sausage and chard. Do not drain the wine because you may want to add some to the mixture to thin the sauce. To do so add up to 2 ladles of the red wine to the pasta.

Top pasta with the cheese and toss thoroughly with the sausage/chard mixture.

Serve immediately with extra cheese for topping.

Serves 4.

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Fast & Easy Dinner: Cannellini Bean and Sausage Gratin

partysugar — Wed, 06 Feb 2008 06:18:31 -0800

I'm ga-ga for gratins - especially at this time of year - and got really excited when I found this recipe for a dinner gratin. Usually gratins are served as a side dish because they highlight the flavor of one ingredient. However in this case, beans, greens, and sausage are tossed with fennel, onions, and fresh sage before being baked in the oven. Plus, this recipe uses chicken broth instead of cream making it a lighter version. Bread crumbs and Parmesan cheese give the gratin a crisp, gorgeous finish. To discover a new gratin, read more.

Cannellini Bean and Sausage Gratin
From Real Simple magazine

3 tablespoons olive oil
4 sweet Italian sausages (about 1 pound), casings removed
1 small bulb fennel, chopped
1 small onion, chopped (½ cup)
5 cloves garlic, minced
2 tablespoons chopped sage
1/2 cup chicken broth
2 15-ounce cans cannellini beans, drained
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 head swiss chard, coarsely chopped
1/2 cup seasoned bread crumbs
1/3 cup grated Parmesan

Preheat oven to 350° F. Lightly coat an 8-by-10-inch baking or gratin dish with 1 tablespoon of the olive oil.
In a large skillet, over medium-high heat, crumble the sausages and cook, breaking up, until golden brown, 5 to 7 minutes. Remove the sausage from skillet and set aside.
Add the fennel and onion to skillet and cook until translucent, about 5 minutes. Stir in the garlic and sage and cook 1 minute more. Add the Swiss chard, a handful at a time, stirring until slightly wilted. Stir in the broth, beans, sausage, salt, and pepper. Spoon the mixture into the baking dish and set aside.
In a small bowl, stir together the bread crumbs and Parmesan with the remaining olive oil. Sprinkle the bread-crumb mixture on top and bake until golden brown and bubbly, about 30 minutes. Serve warm.

Serves 4 to 6.

NUTRITION PER SERVING: CALORIES 495(42% from fat); FAT 23g (sat 7g); PROTEIN 25mg; CHOLESTEROL 31mg; CALCIUM 232mg; SODIUM 896mg; FIBER 10g; CARBOHYDRATE 47g; IRON 6mg

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