Posts Tagged ‘chard’

This was a fairly simple meal, everything was really yummy.  The sweet potatoes I found were local purple sweet potatoes.

olive oil

1 bunch swiss chard, washed and chopped

2 tsp grated fresh ginger

1 tsp diced jalapeno

salt and pepper

Heat the oil in a large skillet and add the ginger and jalapeno, cook about 2 minutes, add the chard, cover and cook until wilted. Season with salt and pepper.

Pan seared Pork Chops

Heat olive oil in a large skillet. Season pork chops with salt and pepper. Add pork to skillet and cook about 5 minutes on both sides (till internal temperature is at least 145F).

Roasted Sweet Potatoes

Pre-heat oven to 400F.

Scrub and dice sweet potatoes, toss with olive oil, salt and pepper. Roast 15-20 minutes, or until tender and crispy on the outside.

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Saturday: Turkey Kebabs with Cabbage Slaw, Brown Rice

Sunday: Braised Collards with Tomatoes and Black Eyed Peas, Brown Rice

Monday: Leftovers

Tuesday: Halibut with Chimichurri, Roasted Broccoli, Brown Rice

Wednesday: Leftovers

Thursday: Habitant Pea Soup

Friday: Spicy Chard with Ginger, Pork Chops and Roasted Sweet Potatoes

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Red Lentil Soup

This was a great warm, soothing, and yummy soup. I found this recipe on the The Whole Life Nutrition Kitchen blog.

1/2 onion

2 cloves garlic

1 tsp ginger

1 tsp curry

1 cup red lentils

4 cups vegetable stock

2 carrots, diced

2 cups chard, chopped

1 Tbsp lemon juice

1 tsp salt

Saute the onion in a large heavy bottomed soup pot until tender and golden, add the garlic and saute a few minutes more. Add the ginger and curry and stir around. Add the lentils, stock, and carrots, bring to a boil. Cover and reduce the heat and simmer about 30 minutes. Add the chard, cover and cook 5 more minutes. Turn off the heat add the lemon juice and season with salt.

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MMM beans

I love beans. We eat beans at least 3 times a week for dinner I would guess. We had a super yummy bean soup on Sunday. Smoky-Hot Pinto Beans, from the always wonderful Vegetarian Cooking for Everyone by Debra Madison. You have to buy this cookbook. So far every single recipe has been really good. Simple, good food.

Smoky Hot Pinto BeansSmoky Hot Pinto Beans

1 1/2 cups pinto beans, soaked overnight

1/2 chipotle chili in adobo sauce, pureed

1 tsp epazote (optional)

2 Tbsp safflower oil

1 onion, chopped

2 garlic cloves, chopped

1 tsp dried oregano

1 tsp toasted ground cumin

1 Tbsp hot paprika

Drain the beans, put them in a soup pot, cover with 6 cups fresh water, and boil for 10 minutes. Remove any foam that collects, then add the chipotle and epazote.  Lower the heat to a simmer. While the beans are cooking, heat the oil in a medium skillet over medium heat and cook the onion, garlic, oregano, cumin, and hot paprika for 4-5 minutes. Add this mixture to the beans.  Continue to cook the beans partially covered until they are tender, about an hour.  Add 1 tsp salt about halfway through.

Slightly altered from Vegetarian Cooking for Everyone.

I served this with gluten-free cornbread (I’m on an elimination diet), heirloom tomatoes and some garlicky kale and chard.
Smoky Hot Pinto Beans dinner
The gluten-free cornbread was from a mix by Bob’s Red Mill and it was really good.
GF Cornbread

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