Tag Archives: chard

Chicken and Swiss Chard Pasta Bake

13 Aug

Chard arrived in our fresh box! This came out yummy! The ricotta was a nice addition. It wasn’t soupy or creamy but just right!

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Chicken and Swiss Chard Pasta Bake
adapted from thekitchn

1 box pasta
3 bunches Swiss chard
3 tablespoons olive oil, divided
1 onion, chopped
2 to 3 cloves garlic, minced
1 to 2 cups cooked, shredded chicken
1 cup good-quality ricotta cheese
Splash chicken broth
1/4 cup grated Parmesan cheese
1/4 cup panko crumbs
Kosher salt and freshly ground black pepper

Preheat oven to 375°. Bring a pot of salted water to a boil and cook pasta to al dente. Strain and set aside.

Rinse the swiss chard well and pull the leaves off the thick stalks, discarding the stems. Tear leaves into large chunks and set aside.

Meanwhile, heat two tablespoons of olive oil in a large dutch oven or heavy stock pot over medium heat. Cook onions until translucent, about 5 minutes. Add the garlic and saute for another 30 seconds. Add the swiss chard to the pot and season generously with salt and pepper. Stir a few times to wilt the greens. Cover and reduce heat to medium low. Cook until greens are tender, about 10 minutes.

Add the cooked noodles, chicken, ricotta, and chicken broth to the greens, and season with salt and pepper. Transfer to a medium-sized baking dish. Combine Parmesan, panko, and remaining 1 tablespoon of olive oil. Sprinkle the Parm mixture over the top of the casserole and bake, uncovered, for 30 minutes or until the top is golden.

Couscous with Swiss Chard, Raisins, chicken, and Feta

1 Jun

I’ve made this once before, and we really liked it. This time I threw in some shredded rotisserie chicken to make it a meal instead of a side! It was really filling this way! Yum! Do not forget the feta!!

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Couscous with Swiss Chard, Raisins, chicken, and Feta
adapted from rachealraymag

ingredients
2 tablespoons extra-virgin olive oil
3 cloves garlic, chopped
1 1/4 cups israeli couscous
One 14-ounce can chicken broth
2/3 cup golden raisins
Salt and pepper
1 bunch swiss chard, stems and leaves chopped separately
One 15-ounce can chickpeas, rinsed
2 ounces crumbled feta cheese
1-2 cups shredded cooked chicken

Directions:

In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the chicken broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chciken, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.

Pasta gratin with Swiss chard

23 Apr

This recipe looked super yummy. Cheese chard pasta walnuts…. Eh didn’t turn out so hot. Won’t be making this again!

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spaghetti gratin with Swiss chard
adapted from bostonglobe

Butter (for the dish)
1 bunch Swiss chard, ends trimmed, well rinsed
¾ cup water
Salt and black pepper, to taste
1 box whole wheat pasta
4 ounces feta cheese, crumbled
1 cup grated cheddar
½ cup walnuts, chopped
2 tablespoons olive oil
⅛ teaspoon nutmeg
¼ teaspoon crushed red pepper, or to taste
½ cup chicken broth
½ cup seasoned bread crumbs

1. Set the oven at 375 degrees. Butter a deep 13×9 baking dish.

2. Chop the chard leaves coarsely. In a large pot, bring the water and a pinch of salt to a boil. Add the chard leaves and stems and cook over medium-high heat for 8 minutes or until they are tender; drain.

3. Fill the pot with water. Salt it generously and bring to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes, or until it is tender but still has some bite; drain without rinsing.

4. In a large bowl, combine the pasta, Swiss chard, feta, cheddar, walnuts, 1 tablespoon of the oil, nutmeg, salt, black pepper, and red pepper. Transfer the mixture to the baking dish. Pour the broth on top and sprinkle with the bread crumbs and remaining 1 tablespoon oil.

5. Bake the gratin for 40 minutes or until it is hot and golden on top. Jean Kressy

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Sesame Noodles with Wilted Garden Greens

2 Mar

I love when i come across a recipe that uses ingredients I need to use up! In this case i had Swiss chard and baby bok Choy to use up. This was really yummy! Even though I totally forgot the scallions!

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Sesame Noodles with Wilted Garden Greens:
adapted from bevcooks

* 1 box whole wheat pasta
* 1/4 cup soy sauce
* 2 Tbs. sugar
* 4 cloves garlic, minced
* 2 tsp rice vinegar
* 2 Tbs. toasted sesame oil
* 1 Tbs. sambal oelek
* 2 Tbs. oil
* 2 scallions, finely sliced
* 1 Tbs. extra-virgin olive oil
* 6 cups chopped winter greens (I used bok choy and swiss chard)

Bring a large pot of water to a boil. Cook the pasta until al dente. Drain and throw back into the pot.

In the medium bowl, combine the soy sauce, sugar, garlic, rice vinegar, sesame oil, sambal oelek and oil and whisk!

In the meantime, heat your olive oil in a medium skillet over medium high. Add the greens and sauté until slightly wilted, maybe 2 minutes. Season with a small pinch of salt.

Toss noodles with the dressing and wilted greens. Sprinkle with scallions.

Spinach and Tomato Chicken

13 Feb

I found this recipe on Pinterest. It looked easy enough and I had all the ingredients . This actually came out really good. It was easy to put together and stick in the oven. It had lots of flavor and was healthy 🙂

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Spinach and Tomato Chicken
adapted from my kitchen escapades

10 ounce bag of baby spinach (I used half spinach and half chard)
3 Tb chicken broth
4 boneless, skinless chicken breasts
salt and pepper
garlic powder
onion powder
italian seasoning
1 large tomato, cut into large chunks
5 green onions, chopped
1/3 C fresh parmesan cheese, grated

1. Heat oven to 350 degrees. Place the greens in the bottom of a 9 x 13 glass baking pan. Drizzle over the chicken broth and sprinkle the top with salt and pepper. Arrange the chicken over the spinach and season very well with the salt, pepper, garlic powder, onion powder and italian seasoning. Add the tomato and green onion then sprinkle on the parmesan cheese over the whole dish.
2. Take a piece of foil and loosely tent it over the top of the pan. Do not seal the edges of the foil to the pan. Bake for 15 minutes, remove the foil and continue to bake for another 20 minutes, or until the chicken is cooked through. Serve immediately, drizzling the pan juices over the top of each serving.

Lemon-Scented Pasta With Swiss Chard & Ricotta

16 Apr

my grocery store actually had chard that looked fresh this week 😉  so i bought some!   this recipe was good but definitely missing something!  i think it needs more than just lemon zest — some lemon juice would have probably been good!  and definitely need to season the veggies when they’re cooking!  the husband added more red pepper flakes to his servings!

Lemon-Scented Pasta With Swiss Chard & Ricotta
adapted from garden of eating
Ingredients
* 1 lb of pasta (use whatever you like)
* 1 large bunch chard, rinsed, dried, ribs removed, chopped and set aside, greens chopped into ribbons
* 1 large onion, chopped
* 4 cloves garlic, minced or pressed
* 1 tub (15 oz) ricotta cheese
* Zest of 1 large lemon
* A generous handful of pinenuts roasted
* A pinch of red pepper flakes
* Sea salt to taste
* Freshly ground black pepper to taste
* 3 Tbsps olive oil
Directions
1. Bring a large pot of water to boil for the pasta – once it boils add the pasta and cook until al dente.

2. Meanwhile, heat 2 Tbsps olive oil in a wide saucepan over medium heat. Once hot, add red pepper flakes, onions and chard ribs and sautee for around 4 minutes, stirring frequently until the onions become translucent. Add the garlic and sautee another 2 minutes or until the garlic becomes fragrant. Toss in the chard greens, stirring well to combine with the hot mixture in the pan, and sautee until wilted and bright green – another 2-3 minutes. Turn off the heat and set aside.

3. Drain the cooked pasta, rinse quickly with cold water, then return to the pot or place in whatever serving dish you plan to use and toss with a tablespoon of olive oil.
4. Add the chard mixture to the pasta and toss to combine. Top with the ricotta cheese, lemon zest, and pinenuts. Season with salt and pepper to taste and serve.

Cheesy Meat Loaf Minis & Couscous with Swiss Chard, Raisins and Feta

13 Mar

I saw this recipe in cooking light and thought i’d give it a try.  Meatloaf with cheddar cheese and parmesan?  What could possibly be bad about that?   I didnt have any horseradish so i used wasabi paste and really didnt taste it at all!  Next time i’ll definitely use horseradish and i think i’ll also switch out the cheddar with pepper jack cheese.

This is the second time I’ve made this couscous recipe and its still good 🙂  I didnt have feta on hand so i used goat cheese which was equally delicious in this!

 

Cheesy meat loaf minis

Ingredients:

  • 1/2  cup  fresh breadcrumbs (about 1 ounce)
  • Cooking spray
  • 1  cup  chopped onion
  • 2  garlic cloves, chopped
  • 1/2  cup  ketchup, divided
  • 3  ounces  white cheddar cheese, diced
  • 1/4  cup  chopped fresh parsley
  • 2  tablespoons  grated Parmesan cheese
  • 1  tablespoon  prepared horseradish
  • 1  tablespoon  Dijon mustard
  • 3/4  teaspoon  dried oregano
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  freshly ground black pepper
  • 1 1/2  pounds  ground sirloin
  • 1  large egg, lightly beaten

Preparation

1. Preheat oven to 425°.
2. Heat a skillet over medium-high heat. Add breadcrumbs; cook 3 minutes or until toasted, stirring frequently.
3. While breadcrumbs cook, heat a large skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Combine onion mixture, breadcrumbs, 1/4 cup ketchup, and remaining ingredients. Shape into 6 (4 x 2-inch) loaves on a broiler pan coated with cooking spray; spread 2 teaspoons ketchup over each. Bake at 425° for 25 minutes or until done.

Ingredients:
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, chopped
  • 1 1/4 cups israeli couscous
  • One 14-ounce can vegetable broth
  • 2/3 cup golden raisins
  • Salt and pepper
  • 1 bunch swiss chard, stems and leaves chopped separately
  • One 15-ounce can chickpeas, rinsed
  • 2 ounces crumbled feta cheese

Directions:

  1. In a saucepan, heat 1 tablespoon olive oil over medium heat. Add half of the garlic and the couscous and cook, stirring, for 3 minutes. Add the vegetable broth; bring to a boil. Cover, lower the heat and simmer until the broth has been absorbed, about 10 minutes. Stir in the raisins; season with salt.
  2. Meanwhile, in a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining garlic and the swiss chard stems and cook, stirring occasionally, for 5 minutes. Add the swiss chard leaves, chickpeas and 1/2 cup water, cover and cook, turning, until the chard is wilted, 2 to 3 minutes; season with salt and pepper. Serve on the couscous and top with the feta.