Garlicky Swiss Chard

This recipe is from a website my job's wellness program uses.  It is one of the only ways I will actually eat swiss chard.

From website:

INGREDIENTS

• 1 tsp extra virgin olive oil
• 3 cups Swiss chard
• 3 cloves garlic, minced
• 1/4 tsp salt, kosher
• 1/4 tsp black pepper, freshly ground
• 2 tsp balsamic vinegar

INSTRUCTIONS

• Add oil to a hot pan. When oil is hot, add garlic and cook for 1 minute over medium-high heat.
• Quickly stir in Swiss chard and cook until wilted, about 4 to 5 minutes. Season with salt and pepper.
• Drizzle balsamic vinegar over chard and serve.

I sometimes add some other spices, like cayenne pepper and smoked paprika.  I also add the balsamic vinegar while it is still in the pan cooking so that it cooks into it a little bit.  Definitely worth a try because it's quick, easy, healthy and yummy!  And with Betsy's swiss chard from the garden, it's beautiful!!

Amazeballs!...I mean Meatballs

I made these last night with stuff I had on hand after browsing a couple recipes.  Until these, I haven't ever liked any meatballs I've tried to make.

• 1 lb. ground turkey
• 1 lb. ground chicken
• 3/4 cup Parmesan cheese (used mostly grated but some that comes with Italian seasons)
• 1 cup Italian seasoned breadcrumbs
• 2 eggs
• lots of minced fresh garlic (I definitely used a small handful)
• Seasonings to taste (I used liberally):  Italian seasonings in grinder (rosemary, salt, pepper, thyme, garlic, etc.), oregano, salt, onion powder, cayenne 
• Worcestershire sauce - a couple dashes
• Preferred oil (I used mix of olive oil and avocado oil...just olive oil smokes at temp. needed)

Beat eggs in large mixing bowl.  Then stir in garlic, spices and Worcestershire sauce.  Add Parmesan cheese and meat, mix everything together.  Lastly, mix in breadcrumbs.  Lay out some wax paper or similar to put meatballs on.  Start making meatballs using a small handful of mixture and rolling between hands until solid and rounded.  Mine were approximately 1 1/2" or smaller in diameter.  Coat bottom of skillet with oil with a little excess and heat to med-high. This makes a lot of meatballs, so I had to cook them in 3 batches.  Move meatballs to heated skillet.  Allow that side to brown, and then flip over.  Repeat until most sides are at least slightly browned.  Remove from skillet and either add to sauce and allow to simmer or something else to cool.  You may need to add some extra oil to skillet between batches. 

These are great with sauce, and even good by themselves.  This recipe could be cut in half, I made enough for multiple meals plus some to share.  I impressed myself with these...it must be the garlic! :)

Spaghetti Squash and Meatballs

Yes, it is good!

Spaghetti squash:

Many recipes call for microwaving for a couple minutes, then cutting in half and baking. Since we don't have a microwave, I just poke some holes in the squash with a fork and bake it whole for about an hour at 375.

Meatballs:

Meatball Nirvana on allrecipes...yum!

http://allrecipes.com/recipe/213742/meatball-nirvana/

Once the meatballs are done we put them in some sauce on the stove to simmer for just a couple minutes. While that is going, cut the spaghetti squash in half. Scoop out and discard the seeds the in the middle. Then fork the "meat" of the squash and it will come out in strands. Put on a plate, and top with meatballs and sauce, and add a little Parmesan cheese for a garnish. So delicious! 

Beef Stew

1 lb cubed beef
1/2 C Flour
3 C Beef broth
4 small potatoes
2 carrots
2 stalks celery
1/2 large onion
Black pepper to taste
Worcestershire to taste
Red wine to taste

Shake beef in bag with flour, salt, and pepper. Heat olive oil in pan, add beef, and brown. Remove from pan.

Add more olive oil, saute 1/2 of the onion. Stir in 1/2-1 tbsp flour. Stir in beef broth. Add veggies and beef. Add black pepper, Worcestershire, and some red wine. Let simmer for 1.5-2 hours. The stew will thicken as it cooks. For more thickening, simmer uncovered. For less thickening, simmer with stew covered.

Super Awesome Chicken Tortilla Soup

I started making this several years ago from a combo of recipes, and I absolutely love it!  It's packed with both smoky and fresh flavors, along with a good amount of optional spice.  It's probably never been the same twice because I tend to use a variety of ingredients, mostly peppers, depending on what I have and how much time I have.  So for the peppers, choose your favorites and spice level.

Ingredients:
1-2 chicken breasts (I use 1, Sadie uses 2)
1-2 limes, juiced
1 onion, diced
2 poblano chili peppers (or 1 large bell pepper of any color)
2 jalapeños, diced small (optional)
2 chipotles in adobo sauce, diced (more for more smoky/spicy)
1 can diced tomatoes
1 can black beans (optional)
4-6 cups chicken broth (I use low sodium)
cilantro bunch, chopped
shredded cheese (I use colby jack)
corn tortillas
avocado (optional)
extra virgin olive oil
chili powder
cumin
smoked paprika
salt, pepper

If I'm using poblano peppers, I generally roast them first.  Coat with olive oil and broil until starting to char, then peel them and chop up.  Set oven to 350, cover chicken breast with a little olive oil, salt and pepper and bake until cooked through.

While chicken breast is baking, heat soup pot, add olive oil, and sauté onions.  If not roasting the peppers, add diced peppers to onions and continue to sauté.  Then add diced chipotles in adobo until heated through.  Add beans (if using), then tomatoes and cook for a couple minutes.  Add chicken broth, stir well, and bring to a simmer.

Once chicken breast is removed from oven, let cool at least 5 minutes, then dice and add to simmering soup.

Also while soup is simmering, cut several corn tortillas into strips.  Then either fry them in oil on the stove or spray them with cooking spray and bake until crispy and slightly tan colored.

Season soup liberally with cumin, chili powder, smoked paprika, salt, some pepper, and any other favorites.  Stir and taste, adding any additional spices if needed.  Add lime juice, stir, and take off heat.  Ladle into bowls, top with shredded cheese, cilantro, avocado, and tortilla strips.

Party in Your Mouth Summer Salad

This salad has a wonderful mix of fresh flavors!  It could even be made into a chunky fresh salsa everything is chopped into mini pieces.  I originally found the description in a NY Times article maybe about 5 years ago.  The amounts of ingredients just depends on how much you want, I'll list what I used last night.

2 peaches or nectarines, not overly ripe
Similar amount of good tomatoes
Small handful of thin slivers of red onion (I used the white part of spring onions last night)
Juice of 1/2 - 1 lime (+ zest if you want)
Spice to taste- usually red pepper flakes, but have also used slivers of serrano chilis, and fresh chili paste
Olive oil
Large handful of chopped fresh cilantro

(Didn't get a picture of just the salad, but it paired well with tuna poke and coconut brown rice.)

Dice peaches or nectarines into bite size pieces and add to medium bowl.

Add slivers of red or other onion.

Zest some lime over peaches, then squeeze juice and set aside

Add spice, typically a couple dashes of red pepper flakes.  (Last night I used 2 tsp of the chili paste, which added a lovely bit of spice.)

Add cilantro and good swirl of olive oil.  Mix everything together.

Add tomatoes and sprinkle of lime juice.  Stir and taste.  Add lime juice and spice to taste.

And voila, you have a salad that has a party of flavors!

Healthy Homemade Ranch

1 large clove garlic
1/3 Cup fresh parsley
2 Green onions
1 Cup Greek Yogurt
2 Tbsp Mayonaisse
Worcestershire to taste
Apple Cider Vinegar to taste
Black Pepper to taste
Dried oregano to taste
Paprika to taste

1. Chop garlic, parsley, and onions. I used my fancy food processor :) I have also used cilantro instead of the parsley when I didn't have it. This recipe is very flexible.

2. Mix all ingredients together. Keep refrigerated. Additional ingredient options: dill, hot sauce.