Yesterday we came across a large leafy green vegetable with a white stem called Swiss Chard. I’ve heard of it, but personally never eaten it, much less cooked it myself. I immediately asked someone how I’d cook it and they didn’t know, nor did the next person. When we returned home with our new found vegetable, I of course went on the internet and researched recipes. to my surprise I found that it is cooked much like kale.
Swiss Chard is a relative of kale and beets. It is a wonderful source of vitamins A, C, and K, as well as magnesium, potassium, and iron. Harvesting season begins in late summer into fall. The most typical types of chard you’ll find in stores are the rainbow chard, ruby read (rhubard) and fordhook giant. Rainbow chard has colorful red, pink, yellow, or white stalks; Fordhook Giant is identifiable by crinkly leaves and thick, white, tender stalks; and Ruby Red (or Rhubarb) chard has thin, red stalks and slightly stronger flavors.
Here are some recipes I found:
first I apologize for not making any post whatsoever for last week. my internet is down at the house so I have no access to an actual computer. this post is actually being made from my cell phone. tonight I really wanted to get a pizza from Papa Murphys, but I know that many carbs for a diabetic is not a good thing. so I thought I would share my new recipe for turkey meatloaf that I made tonight.
1/2 Cup of Ketchup
1/4 Cup Worchester Sauce
Salt And Pepper
1Pound Ground turkey
1Cup Quick Oats
put all ingredients in a large bowl. mixed together with your hands. oil or butter a loaf pan. put turkey loaf mixture into the pan. took 45 minutes on 350 degrees in oven.
My husband and I picked up a pound of ground veal at Safeway a few days ago. It was originally $5.99, but was 75% off. We thought, why not? Yesterday I was racking my brain of what to do with it. I’ve eaten veal before, but never ground. Hubby doesn’t eat burgers at home and we just had meatloaf. I asked him, “what about meatballs? We could do spaghetti and meatballs with sauce tonight with a side salad.” Again the question was, why not? I knew the ingredients that usually went in, so I gave it a try. Ashley, my husband said it was one of the best things I’ve ever cooked. In the top ten at least, so for you and for me, here is the recipe. Serve them in sauce over pasta.
1. In a bowl add all of the following ingredients:
1lb ground veal
2 cloves garlic, minced
1/2 cup parmesan cheese
2. Mix ingredients with your hands. (It’s the easiest way I know)
3. Form small balls with your hands and place them on an oiled baking pan.
4. Cook 35 minutes in the oven on 375 degrees.
*notes: my meatballs produced a large amount of oil while cooking. You might need to pour it out half way though cooking.
This would qualify as something forgotten learned again. I used to make banana bread every month or so it seemed but haven’t made them in the last 6 months. I couldn’t remember the measurements when my husband asked me to make it for the 4th of July to bring to our friends house. Everyone said it was the best banana bread they ever had.This is how the recipe is ending up on here.
1 cup butter, softened
2 cups sugar
7 large ripe bananas, mashed
1 1/2 teaspoons vanilla extract
4 eggs, slightly beaten
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
Makes two loaves of banana bread.
1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs.
2. Whisk together the dry ingredients.
3. Add to the bread mixture and mix until just combined. Pour into two greased 9×5 inch loaf pans.
4. Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.