Swiss Chard Wraps with Egg & Swiss

Posted on July 9, 2012 by Chrystal
Swiss Chard Wraps with Egg & Swiss

In the Monday morning panic over what to cook for breakfast before work,…. The voluminous bags of swiss chard collected while ‘foraging’ my father’s garden stared back at me, challenging me to use them all up before they went bad. I grabbed two of the large pillowy bags, and continued to stare aimlessly into the refrigerator.

Swiss Chard Wraps with Egg & SwissI also pulled out a spring onion, some tortillas, and a wedge of unidentified cheese from the refrigerator, and started chopping.

 

 

Swiss Chard Wraps with Egg & Swiss

And kept chopping. And chopping.

 

 

 

Swiss Chard Wraps with Egg & SwissAnd finally some more chopping.

 

 

 

Inspiration struck midway through finishing (chopping!) the stems, and this recipe for Swiss Chard Wraps with Egg & Swiss was born. We’ve had these swiss chard wraps several times since, over toast, on it’s own in a bowl, and piled onto whatever fresh bread we happen to have on hand. Jim and I agreed that it satisfies our need for a healthy start to the day that fills us up until lunchtime. And they’re delicious, by the way.

Swiss Chard Wraps with Egg & Swiss
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Recipe type: Main Dish
Author: Chrystal
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
This recipe serves two but could easily be doubled (or tripled!) to feed a large family. The swiss chard provides a nice dose of fiber and vitamins and the egg has great protein, so we frequent this type of dish when we want to start the day off with a nutritious bang.
Ingredients
  • 1 spring onion, diced
  • 1 bunch swiss chard, chopped
  • 4 eggs, scrambled with a tablespoon of water
  • Pinch of grated nutmeg
  • Salt & Pepper to taste
  • 2 tortillas (we prefer the 8″ Comal Tortillas from Trader Joes)
  • 2 oz. mild french swiss cheese, like Gruyere or Emmental
Instructions
  1. Coat non-stick skillet with cooking spray, add the spring onions and chopped swiss chard and saute over medium heat until wilted through. Add eggs, reduce heat to medium-low and cook until eggs are just set, stirring frequently. Season with nutmeg, salt, and pepper to taste.
  2. In the meantime, heat two tortillas topped with 1 oz. of cheese each in the microwave, oven, or toaster oven until just barely melted and warm. Be careful here – you don’t want to cook the tortillas too much or crisp them – just warm them slightly so they are ‘foldable’.
  3. Place one tortilla on a plate and top with half of the swiss chard and egg mixture. Roll up like a burrito, cut in half, and serve warm.
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Quinoa Cake Parmesan w/Swiss Chard Saute

Posted on July 6, 2012 by Chrystal
Quinoa Cake Parmesan w/Swiss Chard Saute

This past Mother’s Day, in order to avoid the masses at brunch, we cooked brunch for my Mom at home. I had elected to make a quinoa cake eggs benedict (which was delicious! by the way).The recipe that follows for Quinoa Cake Parmesan is the result of needing to use up the remaining seemingly endless supply of leftover quinoa cakes from that Mother’s Day brunch. In the end this ’round two’ recipe ended up tasting better than the original! Jim and I ended up having this dish twice in one week, and knowing my distaste for repeat cooking that is about the best compliment I can give it.

Quinoa Cake Parmesan w/Swiss Chard Saute
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Recipe type: Main Dish
Author: Chrystal
Prep time: 30 mins
Cook time: 15 mins
Total time: 45 mins
Serves: 4
We utilized a tri-color quinoa found at Trader Joes for this recipe, but any quinoa will do. Just make sure to rinse, rinse, rinse!
Ingredients
  • Quinoa Cakes:
  • 1 1/2 cups dried quinoa, cooked per package directions
  • 1 cup breadcrumbs
  • 1/2 cup parmesan cheese, shredded
  • 1 small onion, diced
  • 2 garlic cloves, finely minced
  • 5 eggs
  • Water, as needed
  • Salt & pepper to taste
  • 1/4 cup chives, chopped
  • 1 bunch young swiss chard, washed, dried, and large stems removed
  • 1 cup of your favorite jarred marinara sauce, warmed
  • 1/2 cup shredded provalone cheese
  • 1/4 cup shredded parmesan cheese
  • Basil, julienned
Instructions
  1. Combine all ingredients for quinoa cakes in a large bowl. Shape into 20 patties, about three inches in diameter. Sautee quinoa patties in batches with cooking spray in a non-stick pan over medium-high heat. Set aside cooked patties on a plate covered in foil, to keep warm.
  2. Add swiss chard to a sautee pan sprayed with cooking spray and cook until wilted. Season with salt & pepper to taste.
  3. Divide swiss chard between four plates and top with two quinoa cakes per plate. Top with the provalone and parmesan cheeses, then the warmed marinara sauce. Sprinkle basil over everything and serve immediately.
Notes

This recipe provides enough quinoa cakes for this dish, and then some. I purposefully wrote the quantities so that there would be extra, as they refrigerate beautifully and taste great served a multitude of ways.

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Ramp pesto and a poached egg pasta toss

Posted on May 14, 2012 by Chrystal
Ramp pesto and a poached egg pasta toss

Last of the spring season - ramp pesto

My dad’s successful ramp foraging expedition led to a plethora of these finely flavored spring vegetables this year. After having made what seemed like every ramp dish on the planet – I decided to ensure we could enjoy the soft, leek-like flavor year-round by developing our own recipe for ramp pesto. What makes this special: the brightness of the lemon juice against the earthiness of the black walnuts brings a depth and character to this seasonal standby.

Ramp Pesto Recipe
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Recipe type: Sauce
Author: Chrystal
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
This recipe makes about two cups of pesto, plenty to use right away with some left over to freeze and use throughout the year (until next year’s ramps!)
Ingredients
  • 1 garlic clove
  • 1/4 cup parmesan, freshly grated
  • 4 cups ramp leaves only
  • olive oil, drizzled in
  • 1/3 cup walnuts
  • juice from 1 lemon
  • salt & pepper to taste
Instructions
  1. Combine all ingredients in a food processor, and blend until you have a fine, slightly saucy consistency. Season with salt and pepper, to taste.
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What to use it with: toss it with pasta, dollop on a hot pizza, stir into scrambled eggs, or make this with it: (Smitten kitchen stuffed tomatoes), substituting this ramp pesto for the lettuce pesto. We’ve tried all of them over the past few weeks, and still can’t get enough.

While poached eggs over pasta is seemingly ubiquitous these days, the addition of this ramp pesto makes for a hearty spring dinner that evoked slurps and yums from those at the dinner table. The creaminess of the egg is the perfect counterpoint to the spiciness of the ramp pesto, and they sing harmoniously when combined with steaming hot pasta. Top with shards of aged parmesan and some diced tomatoes, and your lips will practically sing spring.

Ramp pesto and a poached egg pasta toss

Ramp pesto with pappardelle, tomatoes, and a poached egg

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First of spring strawberries and an ode to our favorite blogs

Posted on May 10, 2012 by Chrystal

First of spring strawberries and an ode to our favorite blogsMy love for produce is almost an obsession. On Saturday mornings we head to the farmer’s market 15 minutes before they open, just in case there is a single bunch of ramps, the first basket of peaches, or, like this past week, the first few strawberries of the season. As soon as I snatched them up my mind was whirling with possibilities – do I make strawberry shortcake? Muffins? Strawberry pie? A quick freezer jam?

We elected to eat this batch simply – sliced fresh and layered between whipped cream, toasted walnuts, and steel cut oats. It was slightly sweet, creamy, and crunchy from the nuts and toasted steel cut oats. We browned the butter that we used to toast the nuts and oats, and this lended a delectable boost to the already incredible flavors. Bordering somewhere between breakfast and dessert, it was delicious and guilt-free (almost).

The inspiration for this concoction came from theKitchn, one of the food blogs we frequent. Their collection of recipes and links to other inspirational blogs serve as a daily touchpoint and continue to ground me in good food.

With that in mind, we wanted to give a little link love to those blogs that continue to inspire, motivate, and feed us (both mentally and physically!):

  • Smitten Kitchen – one of the reasons I started blogging. Having sites where you can get recipes that are consistently delicious and always impressive, regardless of how simple they are to prepare – kind of like having a reliable car. Or husband.
  • 101 Cookbooks – Heidi Swanson’s blog continues to make me salivate and her salad and side dish recipes are some of my go-to recipes for dinner parties.
  • La Tartine Gourmande - Stunning food photography that translates directly to the plate with her simple and oh-so-seasonal recipes.

A quick view of the strawberry parfait we quickly demolished this morning:

First of spring strawberries and an ode to our favorite blogs

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Charred Corn Tacos with Zucchini & Bell Pepper Salsa

Posted on May 9, 2012 by Chrystal
Charred Corn Tacos with Zucchini & Bell Pepper Salsa
Charred Corn Tacos with Zucchini and Red Pepper Salsa

This recipe for charred corn tacos was inspired by the bulging contents of my refrigerator vegetable drawers. Seriously, it’s not even summer yet and I’ve already maxed out our fridge with cute baby zucchini, crisp bell peppers, fresh corn, spring onions, and various tender green lettuces! In an effort to clear out some room for yet another trip to the farmer’s market this weekend, I pulled together this recipe for charred corn tacos with a ‘christmas’ veggie salsa in less than 10 minutes start-to-finish. Jim declared them delicious, and was seen licking the bowl (and his fingers) clean.

Charred Corn Tacos with Zucchini & Bell Pepper Salsa

The preparation is simple and took less than 10 minutes. It’s looking like a mexican fiesta on the chopping block! The salsa pulls together quickly with a bit of cilantro, some red wine vinegar, and lime juice.

Charred Corn Tacos with Zucchini & Bell Pepper Salsa

Charred Corn Tacos with Zucchini & Bell Pepper Salsa

Once the corn and onion are sufficiently sauteed, pile into two corn tortillas, top with the salsa, add whatever other taco toppers you have on hand (we used cotija cheese, more cilantro, limes, and hot sauce), and get busy eating.

Charred Corn Tacos with Zucchini & Bell Pepper Salsa
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Recipe type: Main Dish
Author: Chrystal, inspired by http://smittenkitchen.com/2011/07/charred-corn-tacos-with-zucchini-radish-slaw/
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Serves: 2
This recipe is incredibly healthy and filling at the same time. Serves two people perfectly for a light lunch.
Ingredients
  • 4 corn tortillas, warmed
  • 1 ear of corn, corn removed
  • 1 small yellow onion, chopped
  • 1/2 cup zucchini, chopped
  • 1/2 red bell pepper, chopped
  • 1/4 cup cilantro, finely chopped
  • juice from 1 lime
  • 2 Tbsp red wine vinegar
  • Crumbly cheese, such as cotija, queso fresco, or even feta
  • salt & pepper to taste
Instructions
  1. Combine corn and onion in a small sautee pan, cook over medium heat until onions are translucent, about 5 minutes. Season onion and corn mixture with salt and pepper.
  2. Meanwhile, combine zucchini, red bell pepper, cilantro, lime juice, and red wine vinegar in a small bowl, season with salt and pepper, and set aside.
  3. After corn is ready, top corn tortillas with corn mixture, veggie salsa, and whatever else you desire!
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Spring Vegetable Chicken Pot Pie Recipe

Posted on May 7, 2012 by Chrystal
This spring vegetable and chicken pot pie recipe was inspired by the first signs of freshness at the farmer’s market this weekend. Coincidentally, it was also Jim’s birthday, and chicken pot pie happens to be one of his favorite dishes of all time. I’ve developed this recipe through research and attempted to streamline as much as possible – I know everyone doesn’t have two days to prepare these so I’ve listed some notes at the bottom that may shave off some of the effort but keep all that deliciousness in tact.

Spring Vegetable Chicken Pot Pie Recipe

Chicken Pot Pie

Chock full of spring peas, ramps, turnips, new carrots, spring onions, and mushrooms, these chicken pot pies were hearty yet light enough for a spring menu. We served these with a Greenhouse Tavern Pinot Noir, and the bright fruity notes of the wine perfectly complimented the umami-notes of the mushrooms and the perfume-y perfection of the sauteed ramps.

 

Spring Vegetable Chicken Pot Pie Recipe
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Recipe type: Main Dish
Author: Chrystal
Cook time: 1 hour
Total time: 1 hour
Serves: 6 (generously)
Don’t be fooled by the list of ingredients and seemingly endless steps…they fly by quickly and you are rewarded with an absolutely perfect rendition of a classic chicken pot pie.
Ingredients
  • 3 whole (6 split) chicken breasts, bone-in, skin-on (we used 2 whole/4 split large ones; worked fine)
  • 4 cups chicken stock
  • 4 parsley sprigs
  • 1 bay leaf
  • 3 thyme sprigs
  • 3 black peppercorns
  • 2 large carrots, peeled and cut into 1/2-inch pieces
  • 1/2 pound turnips, peeled and cut into 1/2-inch pieces
  • 1/2 cup frozen peas, thawed (or fresh if you can find them!)
  • 1 1/2 cups frozen small whole onions or spring onions, chopped
  • 3 tablespoons unsalted butter
  • 4 ramps, white and pale green part, sliced thinly
  • 1 large shallot, finely sliced
  • 5 tablespoons all-purpose flour
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • Salt and pepper
  • 1/4 cup coarsely chopped parsley
  • 2 tablespoons fresh thyme
  • 5 strips bacon, cooked and crumbled
  • For the pastry: (double the crust if you want a top and bottom)
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
  • 1/2 to 2/3 cup ice water
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • Flaked sea salt and cracked black pepper
Instructions
  1. Preheat oven to 400F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. (We did this a day in advance.)
  2. Add herb bundle, carrots and turnips to the broth and cook until just tender, about 10 minutes. Transfer carrots, turnips, spring onions, and fresh peas to a bowl. Strain broth into a separate bowl. Melt butter in the same pot over medium heat. Add ramps and shallots and cook until soft. Add flour and stir for 2 minutes. Stir in broth and white wine. Increase heat to high and bring to a boil, stirring constantly. Cook until reduced slightly. Add cream and cook until sauce thickens enough to coat a spoon. Season with salt and pepper and add the parsley, thyme, and bacon. Pour the sauce over the turkey and vegetables in a bowl and mix.
  3. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. (This can also be made a day or more in advance.)
  4. Preheat the oven to 375 degrees F.
  5. Divide the filling equally among 6 ovenproof bowls. Divide the dough into sixths and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.
Notes

*We roasted our own chicken for this recipe, but time can be saved (and flavor won’t be sacrificed) by using two rotisserie chickens, skin removed and shredded
*We chop the veggies a day in advance, so when you’re prepping dinner things are a bit simpler
*This crust is flakey, buttery, and puffy. If you don’t want to make your own however, using a frozen puff pastry or refrigerated pie dough works just fine

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The finished product – six happy (and full!) campers, getting ready to forage these chicken pot pies on a cool spring evening.

Spring Vegetable Chicken Pot Pie Recipe

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Chicken Recipes – Chicken Noodle Skillet

Posted on April 30, 2012 by Chrystal
I was on the hunt for simple, delicious chicken recipes this weekend, and stumbled upon an an idea for a chicken-noodle-soup-meets-mac-and-cheese stovetop dish. I can’t stop eating the cold leftovers straight from the fridge!

Chicken Recipes – Chicken Noodle Skillet
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Recipe type: Main Dish, Chicken Recipes
Author: Adapted from Pinch of Yum – http://pinchofyum.com/easy-cheesy-chicken-noodles
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
Serves: 4
Looking for delicious, easy, yet flavor-packed chicken recipes? This recipe is perfect for a time-crunched weeknight, it took less than 30 minutes start to finish and tasted like a slowly simmered dish.
Ingredients
  • 1 tsp olive oil
  • 2 cloves of garlic, minced
  • 3 cups chicken stock
  • 1/2 lb Amish-style flat egg noodles
  • 1/2 Tbsp cornstarch
  • 3 Tbsp water
  • 1 rotisserie chicken breast, skin removed and shredded
  • 4 Tbsp whole milk
  • 1 1/5 Tsp dijon mustard
  • 1 cup shredded mild Cheddar cheese
  • Salt & Pepper, to taste
  • For crumb topping:
  • 1/2 cup dried breadcrumbs
  • 2 Tbsp unsalted butter, melted
  • 1 Tbsp minced chives
  • Salt & Pepper, to taste
Instructions
  1. Saute minced garlic and oil in a skillet and warm slightly over medium-low heat until fragrant. Add the chicken stock, and raise heat until a slow simmer develops. Add the egg noodles, and simmer for 8 – 10 minutes or until pasta is al dente. If you need to add more chicken stock – go ahead – we want a little in the pan to make the sauce (and you’ll want the sauce!).
  2. Mix the cornstarch and water in a small bowl and add to the broth noodle mixture in the pan, stirring to combine. Once slightly thickened, reduce heat to low and add the chicken, milk, mustard, and cheddar. After all ingredients have warmed through and cheese has sufficiently integrated in the sauce, give it a taste and add salt and pepper to your liking. This will likely depend on the type of cheddar used as well as whether your chicken stock was salted – err on the side of caution as you’ll also have seasoning from the breadcrumb mixture.
  3. Combine all crumb topping ingredients in a small bowl. Top each serving of Chicken Noodle Skillet Macaroni with a generous helping of the crumb topping, and serve immediately.
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Chicken Burgers by Tea Hills Farms

Posted on April 30, 2012 by Chrystal

We’re obsessed with these chicken burgers! We love all kinds of burgers, with all kinds of meat, stuffed with all kinds of good cheeses. Made of skinless, boneless chicken thigh meat and seasoned perfectly, Tea Hills Farms chicken burgers fulfill their burger destiny deliciously while also providing a guiltless outlet for our obsession.
Chicken Burgers by Tea Hills Farms

Most recently, we tried the Greek chicken burgers. Seasoned with red onions, roasted red peppers, spinach, kalamata olives, and feta, these chicken burgers rocked. Topped simply with lettuce, tomato, and a garlic aioli, these chicken burgers were incredibly flavorful and went perfectly with a side of “sunny spring day on the patio”. Moist and redolent of a great chicken souvlaki pita, the only complaint is that they were gone way too quickly.
Chicken Burgers by Tea Hills Farms
See that oozy gooey delicious feta cheese in the middle of the burger? Though relatively low in fat, these chicken burgers maintained a moist interior after being seared in a pan for several minutes on each side.
Chicken Burgers by Tea Hills Farms
(If you’re interested in the aioli recipe we used, it can be found here: http://www.realsimple.com/food-recipes/browse-all-recipes/oven-fries-garlic-aioli-00000000007561/index.html)

The chicken burgers come in a variety of flavors: Apple, Butter Garlic, Herbes de Provence, Country, Bratwurst, Porta-Pesto, Greek, and Tomato Basil. (and recently spotted Buffalo!) They are best cooked from a frozen state, making them especially convenient for a throw together meal on a warm summer night when you don’t want to deal with the throngs of people at Heinen’s all buying ground beef and buns.
Tea Hills Farms chicken burgers are sold at farmers markets around Ohio, and additional information can be found on their website:
http://teahillsfarms.com/Gourmetchickenpatties.aspx

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Espresso Machine – Our new toy – The Nespresso Citiz

Posted on April 25, 2012 by Chrystal

Having lusted after an espresso machine for a long time, we finally purchased the  Nespresso Limo Black Citiz & Milk Espresso Machine – D120.

This espresso maker will impress even the most vigorous coffee snobs. Opponents of an automatic espresso maker should give it a shot (pun intended!), as I’ve yet to discover a smoother mouth feel or luxurious crema to-date.

We’re just making our way through the sample pods that came with the espresso machine, but so far all have been tasty. Normally a darker coffee drinker, I find myself deviating and am strangely drawn to the lighter, fruitier espressos. They’re all full of flavor and nuanced at the same time, perfect for people who enjoy variety and who like to order wine or beer flights.

It is also simple to operate – if you keep the water reservoir filled you just pop in a new pod and press a button, and you have instant espresso deliciousness. This espresso machine can provide both single shots along with lungo (longer shots).

So pardon me if I seem a bit hyped up in the next few weeks – it may be all the espresso. Espresso Machine Our new toy The Nespresso Citiz

May 2012 Update: I’d also like to mention that the refill pods for this espresso machine are shipped very quickly from Nespresso. Our first order arrived at our door less than 24 hours after we placed the order! Nespresso also offers limited edition pods for this espresso machine on a regular basis, so far we’ve found all of them worth trying.

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Greenhouse Tavern – The highs (our expectations) and lows (our burgers)

Posted on April 25, 2012 by Chrystal

We want so much to love you. So much, in fact, that regardless of our constant string of disappointment, we once again thrust our hopes and dreams onto your plates.

Starters included the Shishito peppers, Fois Gras Steamed Clams, and the Confit Chicken Wings, all of which were delicious. Sure, the chicken wings could’ve used more ‘zip’ – but that may be a personal preference, or a lingering hankering for Noodlecat’s wingkingdom. Overall success, so we were anxiously hopeful for the rest of our meal.

We ordered both the lamb burger and beef burger for our entrees. I had requested rare/medium rare for the lamb burger, and Jim had requested rare for the beef burger. Our problems started immediately. When the lamb burger arrived I quickly confirmed with the server that it was rare/medium rare, only to be informed that the lamb burgers are usually served ‘medium well’. For what reason I can’t possibly comprehend. Had the server informed me of this prior to ordering, I wouldn’t have ordered it at all – to me an overcooked piece of meat is just a waste of time.

Sensing my disappointment and anticipating his own, Jim cut into the beef burger only to be greeted with perfectly grey, overcooked meat. Not a hint of pink was to be found anywhere within. Sigh.

It is important to point out at this point that we would have normally shipped these off with the server back to the kitchen. Unfortunately we were dining with companions from work and the situation just precluded pickiness, so we suffered.

Perhaps, PERHAPS, we could have overlooked the cooking flaws had the burgers been any good. Sadly, they just…weren’t. Both dripped grease onto the plate at an alarming rate. A JUICY burger doesn’t need to be a GREASY burger.

The toppings sounded glorious on the menu, unfortunately it was like a movie where the best parts are already highlighted in the trailer and you’re left waiting for the funny parts (or in this case the tasty bits). It looks better than it tastes, and it sounds better than it is. We just needed more of everything (funny parts and tasty bits).

We’ll keep loving you, Greenhouse Tavern, because we can’t help ourselves. But next time we won’t be ordering the burger.

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