Today I picked up a massive amount of Swiss Chard from our local CSA farm. I took a look at a bunch of recipes and sort of chose what to do and add so I can’t really credit any one recipe, sorry. After washing and spinning dry (very important step) I separated the stems from the leaves. Next, I chopped the stems in small 1/4 or so pieces and sautéed in some olive oil, garlic, and some diced onions I picked up at the farm, too. After about 3 minutes I added some white wine… sauvignon wine. I don’t know how much, 1/2 cup or so; I just poured… LOL. Finally, I rough chopped up the leaves and tossed them in to wilt a few minutes. After that was finished I squeezed about 1 or 2 TBL fresh lemon juice and about 1/4 cup of grated parmesan cheese. If I had shredded I would have used that, but I was going on what I had. Yummy, yummy, yummy 🙂
Don’t be snobby, try kohlrabi… LOL. Kohlrabi, red potatoes and garlic scapes baked with a bit of parmesan. Each week I come home with so many yummy veggies from a local farm where we purchased a CSA share. If you don’t know what that is it is basically where you pay, up front, a set amount of money, depending on what size you determine is right for your family, and then you get to pick up fresh veggies from usually June until about the beginning of November. This week we got a vegetable I had never heard of before… the kohlrabi, which is a member of the cabbage family. I also was able to try garlic scapes, which are the tops of the garlic bulbs. I’m 47 and there are vegetables I’ve never tried, let alone even heard of. After peeling the kohlrabi (1 the size of an onion) and the red potatoes (6) and cutting up the scapes (about 1/2 cup), I threw them into a pot of boiling water for about 15 minutes. After draining I mashed them using a handheld masher and mixed in sea salt, pepper and onion powder. Put into an oven safe dish and top with some shredded parmesan and bake at 350 for 15-20 minutes, and garnish with parsley when done. It is an awesome way to have mashed potatoes. Enjoy 🙂
I can’t remember the last time I bought a fast-food meal for my kids. I pride myself on making almost everything homemade. I even make homemade cream of mushroom/celery/chicken in concentrate instead of using the canned stuff. My kids, ages 16, 20, and 21 have eaten almost every type of meat available, every herb and almost every spice. They’ve tasted pretty much most cuisines and don’t shy away from new things. I don’t make them eat something they don’t like, but I do insist that they at least try it. Tonight, it has all come back to bite me in the ass. Someone posted a recipe on Facebook that used the refrigerated crescent rolls (I usually make my own potato crescent rolls) and a mixture of shredded chicken, shredded cheese, cream cheese, green onions and bacon. I rarely, and I mean like twice a year, use bacon. I drove to the market and schlepped into the store, loaded up the few ingredients to make a simple dinner tonight so that I could go home and take a super-hot, epsom-salt bath, and read the end of my steamy novel. It’s okay taking the “easy way” and using shortcuts, right? I bought a rotisserie chicken, which I must say was really good by itself. As I’m mixing up everything in a bowl one son walked in and asked what kind of cheese I was using. SCREECHING STOP… what? “Well, I think swiss and cheddar would be good, but please don’t use American. I’m not fond of it, and I don’t think it will be good in it.” Well okay, sounds like good advice, but I already had some American cheese shredded, and surely he wouldn’t notice it, right? <biting nails>. A second son strolls into the kitchen and asks why I’m putting cream cheese in it. Reasonable question, but I don’t know, the recipe says so and that’s the story I’m sticking with. The kitchen is starting to smell really good at this point, really good. Damn good, actually.
The results: My kids are FOOD SNOBS.
They didn’t like it. It was too cheesy, too creamy. “Why does it all taste the same.” “What herbs are in here?” one son asks. Um, none, I reply. I hear a snort as feet shuffle out of the kitchen. This is a meal that they all would have loved a couple years ago. Every single one of them. But NOOOOOO, these are kids that are used to stuffed portobello mushrooms, prime rib, rack of lamb, stir-fried local veggies, roasted asparagus and cauliflower, and fiddleheads picked from a friend’s property. Next time they can make a peanut butter sandwich when I feel the need for a quick and easy dinner. All in all, I’m glad my kids have good taste in food and know the difference in quality of things. So, if I have to skip some of the great looking quick recipes I find on Pinterest, well, so be it. Here is the original recipe that I used. I’m sure it’s fine, but not for my budding Julia Child and Emeril Legasses. http://recipetipster.com/roasted-garlic-chicken-puffs/