Swiss Chard with Cranberries

I still am harvesting tons of swiss chard.

When I saw Racheal Ray do a swiss chard with cranberries on Food Network, I knew I had to try it. I loved it so much I am going to do it for Thanksgiving.

It just involves rendering bacon with onion.

Then adding the swiss chard and salt to wilt down.

You then get about 3/4 cup of dried cranberries and cover them with red wine. I used a Merlot.

Microwave these about one minute to plump up, and then pour over the wilted chard. For a final touch add a dash or two of nutmeg.

I loved it!
My family will enjoy this as another Thankgiving side for years to come, I hope!

Herbed Summer Squash and Potato Torte

I adapted this recipe from Bon Appetit – June 2001

I left the skins on the potato and inverted the tortes onto serving plates to serve. I also used cooking spray instead of a drizzle of oil.

I found that their original suggestion of cooling and reheating didn’t work well, but it could have to do with the potato skins since the original recipe called to peel them.

Hot out of the oven they were very good!

Herbed Summer Squash and Potato Torte – Adapted Bon Appetit – June 2001

1 cup green onions — thinly sliced
1/2 cup grated Parmesan cheese
3 tablespoons all purpose flour
1 tablespoon fresh thyme leaves
2 teaspoons salt
3/4 teaspoon ground black pepper
5 Yukon Gold potatoes — unpeeled,scrubbed and cut into thin rounds
4 yellow summer squash — cut into thin rounds
olive oil cooking spray

Preheat oven to 375°F. Spray two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.

Layer 1/2 of potatoes in concentric circles in bottom of pans, overlapping slightly. Layer 1/2 of squash in concentric circles atop potatoes. Spray well with cooking spray oil. Sprinkle with 1/2 of cheese mixture. Repeat with potatoes, then squash and cooking spray oil. Sprinkle with cheese mixture and press gently to flatten.

Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer.

Invert onto serving plates and cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.

Description: source from
http://www.epicurious.com/recipes/food/views/HERBED-SUMMER-SQUASH-ANDPOTATO-TORTE-WITH-PARMESAN105167petit

Texas Tarragon Crustless Zucchini Quiche – WHB

Weekend Herb Blogging is hosted by Pam from Sidewalk Shoes this week.

WHB is a great way to learn about herbs and recipes, so if interested please visit the rules at Kalyn’s Kitchen to participate.

Since I have never yet been successful growing tarragon, I adapted this recipe from recipezaar.com (link to original recipe at the end of this post) to use Texas Tarragon to implement some of our zucchini and using skim milk for diet purposes.

Texas Tarragon has a similar taste to Tarragon but is a little stronger in my opinion. You can read about Texas Tarragon here.

Since I turned down the ingredients, using skim milk from cream, it seemed to need more salt and pepper but still turned out well. I grilled the zucchini because I love the look of the grill marks.

Texas Tarragon Crustless Zucchini Quiche- 4 servings 128 calories each

cooking spray
4 each medium zucchini — sliced lengthwise
2 tablespoons chopped fresh texas tarragon
1/2 cup parmesan cheese — grated
1 cup skim milk
2 each eggs — beaten
salt and pepper — to taste

Directions
Preheat oven to 350°F degrees. Spray a 9 inch casserole dish.
Spray a stove top grill with cooking spray and preheat. Cut zucchini in long strips and place on preheated grill. Flip when grill marks are obtained and grill other side.

Place 1/2 zucchini in sprayed casserole and sprinkle with 1/2 the Texas tarragon and 1/2 the parmesan. Repeat layer with remaining zucchini, cheese, and Texas tarragon.
Season with salt and pepper.
Beat the milk with the eggs and pour over the zucchini. Bake until set in center, about 35 minutes.

Serve quiche immediately.
adapted from Zucchini Gratin (link) at recipezaar.com

Campanelle Salad – PPN

Link to roundup.

I am tickled to show pictures of our little dog Panda trying to emulate her new found idol “Kung Fu Panda”. Funny how cartoons can have such an influence on children.

AAAH YA

I am so glad I am no longer hindered with slow dial up connection. One reason I am tickled pink is I can now participate in Presto Pasta Nights the pasta loving event started by Ruth of Once Upon A Feast.

I got my post together and then realized it was the first time PPN would be hosted by a guest. Kevin of Closet Cooking is doing the roundup honors this week.

This recipe was simple and a great outlet to use up some of my homemade pesto. Link to Pesto Recipe.

I adapted this recipe from , Sheila Lukins, Farfalle Salad, but used Campanelle, roasted red peppers, and kalamata olives.

An even greater hit was the following night with the leftovers I added some browned smoked sausage and served it warmed. Sorry but I didn’t get pictures of it with the smoked sausage, but here it is in it’s original state.

Campanelle Salad

1/4 cup roasted red pepper — chopped
1 each red onion — chopped
1 cup cooked peas
3 each scallions — sliced thin
1/4 cup kalamata olive — chopped
1 cup pesto sauce — homemade or your favorite
1 pound pasta — Campanelle
1/4 cup parmesan cheese

Combine the peppers,onion,peas,scallion and olives in a large bowl.

Cook your pasta in boiling water according to package directions. Drain well but reserve 1/2 cup pasta water.

Toss the hot pasta with the pesto adding enough water to combine. Add this to the vegetables and toss well. Sprinkle with the parmesan.

Refridgerate and bring to room temperature to serve.

Mushroom Risotto

On a whim I threw some light italian dressing in a risotto recently. It is fast becoming my favorite way to cook risotto.

Serves 4 at 260 calories per serving

Mushroom Risotto

1/4 cup sliced mushrooms — baby portabella
cooking spray
1 cup rice, short-grain — Aborio
1/4 cup light italian salad dressing
water — hot
1/4 cup heavy cream
2 tablespoons parmesan cheese
salt and pepper — to taste
3 tablespoons chopped fresh parsley

Bring a large pot of water to boil and keep warm. Cook the mushrooms in the cooking spray on stovetop a bit to brown, then add rice and cook until barely golden. Start to add water 1/2 cup at a time and add italian dressing. Let boil down stirring and continue adding hot water 1/2 cup at a time and boiling down and stirring for about 18-20 minutes.

Test to see if rice is al dente then add cream and cheese. Salt and pepper to taste. Top with parsley to serve.

Serves 4 at 260 calories per serving