I am posting this so I don't lose this recipe! I found it on the back of the tag on my organic Swiss chard. I got my first fruit and vegetable delivery of the season and it was in the delivery...very good. And really, who knows what to do with Swiss chard unless someone tells you???
Ingredients & Prep: (Recipe from the tag on my Organic Swiss Chard bunch)
1lb Swiss chard
1 tbsp olive oil
2 cloves garlic, minced
1/4 cup onion, diced
2 large tomatoes, chopped
1/2 cup of low fat sour cream
1/2 cup low fat milk
1/4 cup Parmesan
8 oz fettuccine, cooked
salt & pepper to taste
Wash the chard and cut into small pieces (compost or discard stalks). Heat oil in large sauce pan over m-h heat. Add chard, onion and garlic and cook 1-2 minutes. Stir occasionally. Add tomatoes, sour cream, milk, Parmesan cheese and cooked fettuccine. Stir together. Add salt & pepper. Serve warm.
I served my pasta with fish last night. It was meant to be halibut but the woman at the fish counter must have picked up the wrong fish because it was actually cod. Equally as delicious!
While I don't think this recipe counts as either of these (panzarotti or calzone), it's a close representation. What's more important is how good these are to eat.
The following recipe was made by my husband on April 22nd 2009. Not only was it Earth day but it was also a historic day in our kitchen.
Ingredients & Prep:
Makes about 6-7 pieces
1 bag fresh pizza dough from your local deli (enough to make one 12" pizza)
Fillings of your choice: we used sliced turkey deli meat, red pepper and mozzarella
Flour for dusting
1 egg (for egg wash)
Pre-heat oven to 425 degrees. Prepare your dough as though you were making a rectangular pizza. Dust with flour so things don't stick. Once in the rectangular shape, slice it right down the centre (the long way) to make two long rectangular halves. Now, take a knife and score the dough in triangular shapes (think of the way a Pillsbury crescent roll looks before you roll it up). once the shapes look good, cut them with a pizza knife. Fill each triangle with your fillings and roll as you would a crescent roll. Use the egg wash to seal each pocket and then brush all over (it gives them a golden colour once baked). Repeat until the rest of the dough and filling is used.
Put in the oven on a pizza pan preferably one that has holes to get more even baking. I use parchment (cut in a circle to fit your pan) underneath the pockets to avoid any mess.
Bake for approximately 18-19 minutes.
Serve with dipping sauce of your choice (basic tomato or pizza sauce, garlic cream sauce etc.) Last night, I made a very quick, cheat's version of an artichoke caponata which was really great with the pockets. I suggest trying this one if you like artichokes. The recipe below is from memory and since I do not measure when I am doing something by taste it is an approximation.
Ingredients & Prep:
1 can Artichokes (quarters)
1/3 cup or so Olive oil,
1/4 cup or so Parmesan cheese
1 ½ tsps Capers
½ tsp Garlic, minced
Salt, small amount (if to taste, otherwise skip this)
Add all the ingredients to a food processor and whiz until everything is incorporated. You can make it as chunky as you like. This is a great dip for crackers or veggies as well. Enjoy!
I was cleaning out the freezer the other day and discovered 3 sad, old bananas. Not wanting to throw them out, I made the following recipe - and it was so good there was no time for a photo opp. It is also one of the easiest recipes I've ever made!
I used chunks cut from a huge milk chocolate bar instead of the chocolate chips and it was delicious. The recipe called for 40-50 minutes but it took my loaf about 1 hour to bake. Keep checking yours towards the end of the recommended time just to be sure it is cooked all the way through. It could have been because I used a silicone loaf pan instead of a metal one.
Ingredients & Prep: (Recipe from www.bestbananabreadrecipes.com)
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3 bananas
1/2 cup butter
2 eggs
1 cup chocolate chips or chunks
Heat oven to 350 degrees.
Combine and mix all ingredients together in a large mixing bowl.
Place batter in a greased bread pan (bottom only) or in muffin tins.
Bake 40 to 50 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes then remove from pan. Complete cooling on a wire rack.
