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Croatian Chicken & Chard Pasta
Tonight I tried experiment 349857 to get my male cohabitant to eat vegetables. As he gets older, the effects of the severe vitamin deficiencies he subjects himself to with a bread and milk heavy diet are beginning to show - poor skin, spare tire, insomnia, moodiness, flatulence, and bleeding gums. I won a small victory with the introduction of a multivitamin, and he will agree to infrequent glasses of infused orange drink mix (he wont eat any other fruit besides bananas), but buttering up the carrots in the pot roast wasn’t going to be enough for me.A Non-Traditional Thanksgiving Dinner
I was given the honor of cooking Thanksgiving dinner for my family this year. It was only three of us so it wasn't a huge challenge, but still a fun project!
This meal is pretty similar to my Halloween Dinner, but the food was such a success I had to make it again.
Sauté up a storm!
Sautéing is by far one of my favorite ways to make dinner. It's easy, simple, healthy, and delicious. Tonight I sautéed some chard, red onion, and garlic in olive oil.
Gemelli With Sausage, Swiss Chard, and Pine Nuts
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
1. In a large skillet, toast pine nuts over medium-high heat, shaking the pan to toast evenly, 3 to 4 minutes. Remove from skillet.
This Year's Thanksgiving Dinner
I hope everyone had a nice holiday. I had the honor of cooking dinner for a small group of four people. The meal was vegetarian (actually vegan, except for one dessert), mostly organic, with no added sugar and nothing refined.
Salad Days for the Internet: Use the Internet to order locally grown produce
Great article in the NY Times: Salad Days for the Internet http://www.nytimes.com/2008/06/05/fashion/05cyber.html?ref=fashion By MICHELLE SLATALLA Published: June 5, 2008 THE other afternoon, my husband and I were drinking beer on the front porch and already feeling a little dirty about what we planned to do later — grill a big fat steak brushed with butter. Then a terrible thing happened. We saw a registered dietitian power-walking down the block.Beyond Beta Carotene: Health Benefits of Spinach
Spinach belongs to the same family as beets and chard. This broad, leafy vegetable is cooling and is jade green in color. It has the slight bitter taste of its sister, beet greens and the slightly salty flavor of chard.Apple Cider Braised Greens
Apple Cider Braised Greens
From Good Housekeeping Magazine November 2006
1 1/2 pounds mustard greens
1 1/2 pounds collard greens
1 1/2 pounds Swiss chard
2 tablespoons olive oil
3 large garlic cloves, thinly sliced
1 1/4 cups apple cider
1 tablespoon cider vinegar
Salt
2 red cooking apples such as Gala or Rome Beauty, unpeeled and cut into 3/4-inch chunks
Directions
1. Remove stems from mustard greens; discard stems. Trim stem ends from collard greens and Swiss chard; remove stems from leaves.
Vegemite UPDATE and a recipe!
Usually I don't like to get too personal in my groups, but sometimes I think maybe I should--so this isn't such a sterile and dry recipe submission group.
For those of you who don't know, I'm in the process of becoming vegetarian. It's not because of ethical reasons, more on the health aspect, as well as the weight loss benefits (or that is what I've been told).
Pink goes organic!
Pink has gone green after falling in love with cooking and gardening in Tuscany, Italy. The Trouble singer took a cooking course in Italy in 2006, but it was a trip through her chef teacher’s garden that really turned her on to living off the land. She says, “I’ve put in several raised beds of vegetables: swiss chard, kale, onions, tomatoes, grapes, broccoli, carrots.
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