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.