Pickled Chard Stems

Pickled Chard Stems

adapted from Cook's Illustrated

When people prepare chard or kale, the leaves are usually pulled off and the stems are discarded. Blanching and pickling prevents food waste and creates a tasty condiment.

Makes about 1/4 cup                                                                      0 WW pts

1 oz. chard stems, cut into 1/2" - 2 inch pieces
1/4 cup rice vinegar
2 Tbsp. water
1/4 tsp. sugar substitute
1/4 tsp. Kosher salt

1. Blanch the stems in 2 cups of boiling water until tender crisp, about 2 minutes.
2. Drain stems and transfer to a water bath; When cool drain again and transfer to a heat proof container.
3. Place the vinegar, water, sugar substitute and salt in a small pot and bring to a boil.
4. Pour the liquid over the stems.
5. Let jar cool; Cover.
6. Refrigerate at least 2 hours or overnight.

Enjoy!

Sausage and Chard over Pasta

With the CSA farm share starting again, I am looking for lots of new vegetable recipes. There are days that I could just eat veggies and be happy but a day without meat is not a good day for my boys. They would prefer all meat and no veggies so I have to sneak them in whenever I can. This one isn't exactly a sneak but if sausage is involved so life is good.

Sausage and Chard over Pasta
adapted from Gourmet June 2006

1/2 lb Swiss chard, leaves only, chopped
1/2 lb sweet pepper chicken sausage or other fully cooked sausage i.e. kielbasa
1 teaspoon olive oil
1 garlic clove, finely chopped
1/4 cup water
1/8 teaspoon dried hot red-pepper flakes
1/2 lb pasta. cooked according to package directions
Salt & Freshly ground black pepper
Grated parmesan for serving

Cook sausage in oil until golden then transfer with a slotted spoon to a bowl. Add garlic to the pan and cook, stirring constantly until fragrant. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until the chard is tender. Stir in sausage

Add pasta to chard mixture and toss to combine. Season to taste with salt and freshly ground black pepper.

Serve passing the Parmesan cheese.

Quinoa Cakes, Bacon-Wrapped Scallops, Stuffed Pork Chops and Wheat Berry Pilaf

I love days when I can play in the kitchen.

Quinoa Cakes with Ham, Onion and Chard

1 1/4 cups quinoa

5 tablespoons olive oil

2 onions, halved and thinly sliced

1 teaspoon fresh thyme leaves

2 bunches Swiss chard,ribs discarded and leaves coarsely chopped

1/4 pound deli ham, cut into 1/4-inch-thick strips

Salt and pepper

3/4 cup panko

1 cup grated Parmesan cheese

2 eggs

In a saucepan of boiling salted water, cook the quinoa until tender, about 20 minutes; drain and let cool.

Meanwhile, in a skillet, heat 3 tablespoons olive oil over medium heat; add the onions and thyme and cook until the onions are softened and golden, about 25 minutes. Stir in the chard and ham; season with salt and pepper. Increase the heat to medium-high and cook, stirring, until the greens are wilted, Remove from heat but keep warm.

Place 1/2 cup panko in a shallow bowl. In a different bowl, combine the cooled quinoa, cheese, eggs, remaining 1/4 cup panko and season to with salt and pepper; shape the mixture into twelve patties.

Heat the remaining 2 tablespoons olive oil in a skillet over medium-high heat. Working in 3 batches, coat the patties with panko, place in the pan and cook, turning once, until golden-brown, about 8 minutes. Top each cake with the ham-chard mixture and serve immediately.

Bacon Wrapped Sea Scallops Wrapped in a Port Reduction

For Port reduction

2 cups Port

1/2 cup sugar

1 1/2 teaspoons whole black peppercorns

2 fresh mint leaves, torn into bits

For scallops

6 thin slices bacon, cut into thirds

18 sea scallops

Toothpicks

For Port reduction:

Bring Port, sugar, peppercorns, and mint to a simmer in a saucepan over low heat, stirring until sugar is dissolved. Simmer over moderately low heat until sauce

is thickened and reduced to about 1/2 cup, about 15 minutes. Transfer to a bowl

and cool to warm.

Cook scallops:

Wrap each scallop in a piece of bacon. Secure with a toothpick. secure. Broil until the scallops are cooked through.Transfer to a plate and serve with Port reduction for dipping.

Mushroom Wheat Berry Pilaf

2 teaspoons roasted garlic oil

1 1/2 cups onion, chopped

1/2 teaspoon salt

1 tablespoon butter

1 pound shiitake mushrooms, sliced (or any kind)

1 tablespoon soy sauce

1/4 cup red wine

1/4 cup chicken broth

1 1/2 cups cooked wheat berries

1 1/2 cups leftover, cooked rice

1/2 teaspoon fresh thyme leaves, chopped

1 teaspoon fresh rosemary leaves, chopped

Pepper and additional salt

Heat oil in large saute pan over low heat. Add onions and salt and cook until soft but not browned about 10 minutes. Increase heat to medium. Add butter, mushrooms, and soy sauce, and cook until mushrooms release their liquid about 5-10 minutes depending on the type of mushrooms you use. Add wine and chicken broth and simmer 5 minutes, until wine begins to evaporate. Add wheat berries, rice, thyme, rosemary, and to heat through. Adjust seasoning, to taste.

Pork Chops Stuffed with Sun-Dried Tomato Pesto

2 double cut pork chops, bone in, 2 inch pocket cut in the side

4 tablespoons sun-dried tomato pesto - I used a purchased Sun-Dried & Roma Tomato Dip with Cabernet that I had in the fridge. If it wasn't there I would have made my own.

1 tablespoon Tim Love's Wild Game Rub

Sprinkle the pork chops with the Wild Game Rub. Refrigerate for at least 2 hours. Stuff each pork chop with 2 tablespoons pesto. Grill until cooked through about 6 minutes per side.

Serve the pork chops on a bed of pilaf.

Soup and Quesadilla Dinner

Still working on those veggies from the Red Fire Farm CSA share last week and there are more to be picked up on Tuesday.

Vegetable Soup - Provençal  Style with Pistou

Soup

1 medium leek (white and pale green parts only), washed and thinly sliced

1 medium parsnip, cut into 1/2-inch pieces

1 small garlic clove, finely chopped

1 small  thyme sprig

Cooking spray

1 teaspoons extra-virgin olive oil

1/4 pound boiling potatoes, peeled and cut into 1/2-inch pieces

1/4 pound Swiss chard, leaves coarsely chopped

4 cups chicken stock

2 cups thawed frozen edamame (NOT in the pods)

1/4 pound zucchini, cut into 1/2-inch pieces

1/4 pound string beans, trimmed and cut into 1-inch pieces

1/3 cup orzo

Pistou:

1very small tomato

1/2 cup packed basil leaves

1/4 cup packed flat-leaf parsley leaves

1 garlic cloves, finely chopped

1 tablespoons extra-virgin olive oil

1/4 cup coarsely grated Parmesan

Cook leek, parsnip, garlic, and thyme sprig with oil in a pot coated with cooking spray until vegetables brown about 10 to 15 minutes. Add potatoes and 1/4 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add stock and bring to a boil, scraping up brown bits.

Stir in edamame, zucchini, beans, pasta, and chard leaves, and simmer, uncovered, until orzo is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.

Meanwhile make pistou:

Heat a dry small skillet heat until hot, then char tomato on all sides. Core tomato and purée with basil, parsley, and garlic in a food processor. Add oil and cheese until well. blended.

Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou.

Zucchini, Corn, and Black Bean Quesadillas

1/3 small zucchini  grated and drained on paper towels

1/4 cup corn

1/4 small onion  chopped

1/3 cups drained and rinsed canned black beans with jalapenos

1/8 teaspoon salt

Dash fresh-ground black pepper

1/4 teaspoon chili powder

2 oz reduced fat Mexican cheese blend

2 large flour tortillas

Cooking Spray

Combine the zucchini, corn, onion, beans, salt, pepper and chili powder in a bowl. Toss gently to distribute the seasonings and then stir in the cheese.

Preheat the oven to 200°. Put half of the filling on one half of each tortilla. Spread the filling to the edge and then fold the tortilla over the filling.

Place the quesadillas in a large nonstick frying pan coated with cooking spray. Lightly spray the top of each with additional cooking spray. Cook until the cheese melts and the tortillas are toasted. Remove from the pan and keep warm on a baking sheet in the oven while you make the next kind.

Smoked Sausage and Red Pepper Quesadillas
1/3 chicken andouille sausage link, thinly sliced
1 large flour tortilla
2 oz reduced fat cheddar cheese

1 Tbsp crumbled feta cheese
2 Tbsp chopped roasted red peppers, drained

Cooking Spray

Your favorite Salsa

Sauté sausage slices in heavy large skillet  until just brown, about 2 minutes. Set aside. Put the sausage, cheeses and peppers on one half of the tortilla. Spread the filling to the edge and then fold the tortilla over the filling. Place the quesadillas in a large nonstick frying pan coated with cooking spray. Lightly spray the top of each with additional cooking spray. Cook until the cheese melts and the tortillas are toasted.
Bake quesadillas until golden and cheeses melt, about 15 minutes. Cut into wedges; serve with salsa