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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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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: 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

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: 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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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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Roasted Lamb with Swiss Chard

YumSugar — Mon, 06 Oct 2008 08:52:42 -0700

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The Next Food Network Star Recap: Episode One

YumSugar — Mon, 08 Jun 2009 11:45:53 -0700

A week ago, I introduced you to this season's contestants on The Next Food Network Star, and last night we saw the 10 competitors in action for the first time. They'd barely settled into their new digs before facing their first challenge: to cater the network's sweet 16 party for more than 75 guests, including Iron Chef Masaharu Morimoto and stars like Giada De Laurentiis and Alton Brown.

Although all 10 cast members appeared to bond right away, I wasn't experiencing the same connection to them on the small screen. Hopefully, I'll soon be convinced otherwise. Find out my thoughts on the show - and share yours! - when you read more.

Most of the contestants didn't seem comfortable speaking. Were you as stunned as I was to find that outgoing personalities like Brett and Eddie became awkward and flat in front of the camera?
I was surprised that dietitian Katie Cavuto, with her plain Swiss chard and stereotypical spinach salad, didn't wind up on the chopping block. What did you think of her dishes?
Debbie, with her awful leadership skills, also should have faced elimination. Although she jumped at the opportunity to take charge, she turned out to be an ineffective leader and poor judge of character. Shouldn't she have taken ownership of the atrocious angel food dessert?
I thought the judges were spot on to eliminate Jen. Her food looked bland, and I couldn't take her seriously at all. In fact, I felt like she set womankind back a few decades with some of her remarks. What makes her a "housewife 2.0" anyway? It's entirely de rigueur for women to work full-time and cook every night. And what was with the parting comment about "making babies"?
Who are you rooting for so far? I don't mind watching Michael, Jeffrey, and Teddy. I already can't stand Brett and Debbie.

What were your initial thoughts about the season? Share them with me below.

Source

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 11 Oct 2008 09:30:00 -0700

This Australian recipe for roasted stuffed lamb with Swiss chard knocked my socks off!
PartySugar plans a classy baby shower for one of the Sugar gals.
Want scrambled eggs to turn out perfect every time? I've got some tips for you.
Rachael Ray is opening her first restaurant, and it's going to be a burger joint!
Check out what we thought of the Food Network's new magazine.
Step up dinner with these five succulent pork dishes.
In as much time as it takes to make plain rice, learn how to make a cilantro-lime variation!
PartySugar got her hands on Giada's newest cookbook.