Creamy Swiss Chard Pasta

swiss chard from csa box
all other items in fridge, believe it or not.

Verdict: ****1/2 (the 1 year old ate everything-with coaxing-except the pasta as she still has trouble with long noodles)

Comments: I made modifications to use up some of my ingredients in the fridge... the link below is to the original recipe.

Creamy Swiss Chard Pasta


Ingredients:

1 lb swiss chard
1 Tbsp olive oil
2 garlic cloves, smashed
1/2 cup onion, chopped
3 roma tomatoes, chopped
3/4 cup fat free sour cream or 1/2 cup plain yogurt
1/2 cup 2% low-fat milk
1/2 cup romano cheese
8 ounces whole wheat angel hair pasta, cooked according to package

Directions:
Prep Time: 15 mins
Total Time: 20 mins
1 Wash swiss chard, discard stems, cut leaves into small pieces.
2 Heat oil in large 2 quart saucepan over medium high heat, 1 to 2 minutes.
3 Add swiss chard, garlic and onion; cooking 1 to 2 minutes, stirring occasionally.
4 Add tomatoes, sour cream, milk, parmesan cheese, cooked pasta; stir well.
5 Serve warm.

Vegetable Potstickers and Oriental Cabbage Salad

Cabbage, carrot, and bok choy from CSA box
Also, I made kung pao chicken with some leftover bottled kung pao sauce... cheated there, but used up something in my kitchen. Also, added in the rest of the bunch of green onions used for other recipes, and a green pepper that needed to be eaten soon.

Verdict: ****

Comments: My 1 year old only liked the potsticker wrapper. The rest of us ate it all with grins. The kung pao was just spicy enough for my oldest to complain but he still ate it.... bottled sauce, though, so maybe next time I will opt for making it from scratch or make him suck it up again? The vegetable potstickers were kinda bland, so I might add in a bit more flavor -- perhaps some hoisin sauce, or more soy sauce, or maybe some spices???


Vegetable Potstickers

1 package firm tofu
1 large carrot, shredded
1 cup finely shredded baby bok choy
1/4 c finely chopped water chestnuts
1/4 c finely chopped bamboo shoots
1/4 c finely sliced green onions
2 cloves minced garlic
1 Tbsp soy sauce
1/2 tsp sesame oil
1/4 tsp salt
1 package potsticker or gyoza wrappers
2 Tbsp oil for frying dumplings

Directions:
Drain tofu, cut into cubes and mash. Wash and prepare veggies. Combine tofu and the remainder of ingredients. Lay out a wrapper in front of you and moisten edges with water. Place a heaping teaspoon of filling in middle of wrapper. Fold wrapper over filling and pinch edeges to seal. (I highly recommend the "heaping" as the ingredients cooked down and left a lot of noodle with little filling)

Heat 2 Tbsp oil in large skillet or wok. When ready, carefully add dumplings and cook on high heat until golden brown (approx 1 min). Without turning dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling, then uncover and continue cooking until most of the liquid is absorbed.

Oriental Cabbage Salad

1 package of chicken flavor ramen noodles
1/2 head of shredded cabbage
1/4 cup green onions, sliced
2 Tbsp sesame seeds

Dressing:
3 Tbsp seasoned rice vinegar
2 Tbsp canola oil
1/2 tsp ground pepper
1/2 tsp salt
1 cup slivered almonds, toasted

Directions:
Crush noodles slightly and place in colander. Pour boiling water over noodles to soften slightly. Drain well. In a large bowl, combine noodles, cabbage, onions and sesame seeds. For dressing, combine seasoning packet from noodles, vinegar, oil, salt and pepper. Pour over salad and toss. Cover and chill for several hours or overnights. Before serving, stir in almonds.

Mustard Chicken And Orzo Casserole With Dill And Capers

Celery and dill from csa box
chicken tenders used instead of breasts (from Sprouts)

Comments: I used more chicken and orzo to make the dish a two-nighter. :) Ground nutmeg was used instead of fresh (who has fresh nutmeg on hand, anyway?) Also, I found some whole wheat orzo, and used that instead. I had a hard time with the sauce part, but that could be that I had to leave part way through to pick my son up from school and the broth might have chilled too much, or that my butter was not unsalted... or something... Anyway, all turned out well in the end as far as I am concerned. It did take a long time to prepare due to all the steps, so I highly recommend making a large portion (as I did) so that you get multiple meals of enjoyment!

Verdict: *****(**)
My mom gave it a positive review as well as my daughter, who required 2 forks, so as to feed herself just as fast as she possibly could.

Mustard Chicken And Orzo Casserole With Dill And Capers
Gourmet | December 2002
Active time: 45 min Start to finish: 1 3/4 hr
Yield: Makes 4 to 6 servings
Active Time: 45 min
Total Time: 1 3/4 hr

3 cups chicken broth
1 3/4 lb skinless boneless chicken breast halves
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons coarse-grain mustard
3 tablespoons drained bottled capers, rinsed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
1/4 to 1/2 cup chopped fresh dill
1/4 cup sour cream
6 celery ribs, cut diagonally into 1/4-inch-thick slices
1 cup orzo (rice-shaped pasta)

Special equipment: a 2 1/2- to 3-quart flameproof gratin dish or shallow casserole dish (1 1/2 to 2 inches deep; not glass)

Bring broth to a simmer in a 4-quart heavy saucepan over moderate heat. Add chicken and simmer very gently, turning once, 6 minutes total. Remove pan from heat and cover, then let stand until chicken is just cooked through, about 15 minutes. Transfer chicken to a plate to cool and keep broth warm, partially covered.
Melt butter in a 2- to 3-quart heavy saucepan over low heat, then add flour and cook roux, stirring, 3 minutes. Add warm broth all at once, whisking, and simmer gently, whisking occasionally, 10 minutes. Whisk in cream and simmer, whisking occasionally, 5 minutes. Remove from heat and stir in mustards, capers, salt, pepper, nutmeg, and dill (to taste).
Transfer 1/2 cup sauce to a small bowl and stir in sour cream to make topping.
Shred chicken with your fingers and stir together with remaining sauce in a large bowl.
Preheat oven to 350°F.
Cook celery in a large pot of boiling salted water until tender, about 8 minutes. Transfer with a slotted spoon to a bowl of cold water to stop cooking and return cooking water to a boil. Drain celery in a colander and add to chicken mixture. Cook orzo in same boiling water until just tender, then drain in a sieve.
Stir orzo into chicken mixture, then transfer mixture to gratin dish, spreading evenly. Spoon sour cream topping over top and spread evenly. Bake, covered with foil, in middle of oven until heated through and sauce is bubbling around edges, 25 to 30 minutes.
Preheat broiler.
Remove foil from dish and broil about 3 inches from heat until top is speckled with brown spots, 3 to 5 minutes.

Cooks' note:
• Casserole can be assembled (but not baked or broiled) 6 hours ahead and cooled, uncovered, then chilled, covered with foil. Let stand at room temperature 15 minutes before baking.

Epicurious.com © Condé Nast Digital, Inc. All

Creamy Tomato Soup

An old favorite. My oldest son LOVES this soup! I make it a lot, so I wanted to include it here as a reference. Not a new recipe for me, but maybe for you!

Comments: I use reduced sodium soups and tomatoes with added spices. You can adjust spices as desired. I also use reduced fat cream cheese, but it does not melt as thoroughly, so you might have white bits in your soup. I have omitted the milk on occasion, and used vegetable broth, and is still quite yummy.

Verdict: *****

Creamy Tomato Soup
(Taste of Home's Quick Cooking -- March/April 2000 issue)

Ingredients:
1 medium onion, chopped
2 Tbsp butter
2 cans diced tomatoes, undrained
2 cans condensed tomato soup, undiluted
1 1/2 cups milk
1 tsp sugar
1 tsp dried basil
1 tsp paprika
1/4 tsp garlic powder
1 8-oz pkg cream cheese, cubed


Directions:
In a saucepan, saute onion and butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika, and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Serve immediately. Tastes delicious with grilled cheese sandwiches or bread from our favorite bread store.

Souplantation Broccoli Madness Salad

I found this recipe in a coupon book that came in the mail. I had not even tried the broccoli salad at Souplantation, but will the next time I go in. :)
Comments: I would add less sugar, it really isn't needed. Also, I have tried the recipe with Splenda... wouldn't recommend it!
Verdict: *****


Souplantation's Joan's Broccoli Madness Salad

6 to 8 servings

Ingredients:
1 bunch of uncooked broccoli, cut into florets
1/2 cup crumbled cooked bacon
1/2 cup cashews
1/3 cup raisins
1/4 cup chopped red onion

Dressing:
1 cup mayonnaise
1/3 cup sugar
2 Tbsp apple cider vinegar

Directions:
Mix the broccoli, bacon, cashews, raisins and onions in a large bowl. In a second bowl, beat dressing ingredients together gently until smooth.

About 10 minutes before serving, toss the salad with the dressing to allow flavors to meld.

Apple Stuffed Pork Chops

Pork chops from costco... I made this whole recipe and will freeze the second half for a later date.
Whole wheat panko bread crumbs purchased from Sprouts on sale.
Shallots left over from a previous dinner, and used instead of onions.

Comments: The recipe below includes my adjustments based on the original recipe. I felt there were too many bread crumbs and not enough apple. I had originally intended on including craisins, but forgot when making it. I would DEFINITELY add them next time for that extra punch of flavor. The finished dinner was just delicious... very tender.

Verdict: *****
(I must be on a roll)

APPLE STUFFED PORK CHOPS

Ingredients:
1/4 cup chopped shallots
1/4 cup butter
2 cups whole wheat panko bread crumbs
2 cups chopped apples
1/4 cup chopped celery
1/4 cup craisins
1 Tbsp dried parsley
1/4 tsp salt
6-8 thick cut pork chops
salt and pepper to taste
1 Tbsp olive oil

Directions:
1. Preheat oven to 350 degrees
2. In a large skillet, saute shallots in butter until just tender. Remove from heat and add bread crumbs, apples, celery, parsley, and salt. Mix all together. Cut a large pocket into the side of each pork chop. Season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
3. In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish (or two). Cover with aluminum foil and bake in preheated oven for 30 minutes. Remove cover and bake for 15-20 minutes longer or until juices run clear.

Multi-Grain Waffles

Okay, so this is a breakfast, but we often have breakfast for dinner, so here goes:

Ingredients: all on hand, except buttermilk, but we had powdered buttermilk, so worked out well.
Verdict: *****
Comments: I have modified the original recipe but the link is the original recipe. I would definitely make a double recipe next time as this fed our family of 5 perfectly, and I enjoy having leftover waffles for school mornings.

Multi-Grain Waffles

INGREDIENTS
2 cups buttermilk
1/2 cup old-fashioned rolled oats
1 1/3 cup whole-wheat flour
1/4 cup toasted wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs, separated
1/3 cup packed brown sugar
1 tablespoon canola oil
2 teaspoons vanilla extract

PREPARATION
Mix buttermilk and oats in a medium bowl; let stand for 15 minutes.
Whisk whole-wheat flour, wheat germ, baking powder, baking soda, salt and cinnamon in a large bowl.
Stir eggs yolks, sugar, oil and vanilla into the oat mixture. Add the wet ingredients to the dry ingredients; wisk ingredients until moistened. Let batter rest. Meanwhile, beat egg whites until stiff peaks form. Fold into batter.
Coat a waffle iron with cooking spray and preheat. Spoon in enough batter to cover three-fourths of the surface (about 2/3 cup for an 8-by-8-inch waffle iron). Cook until waffles are crisp and golden brown, 4 to 5 minutes. Repeat with remaining batter.

Chicken Apple Sausage with Cabbage-Apple Slaw

Chicken apple sausage from Sprouts
Cabbage from weekly csa box
Apples from vons (because we already ate through apples from csa box)

Verdict: *****

Chicken Sausages with Cabbage-Apple Slaw
Dan Roberts By: Erica Policow


INGREDIENTS:
3/4 pound green cabbage, thinly sliced (3 cups) 2 apples, such as granny smith and mcintosh, cut into matchsticks 1/4 cup cider vinegar 1/4 cup buttermilk 4 teaspoons grainy mustard 2 teaspoons sugar Salt and pepper 1 tablespoon extra-virgin olive oil 4 fully cooked chicken sausage links (about 9 ounces), halved lengthwise DIRECTIONS:
In a bowl, combine the cabbage and apples. In another bowl, whisk together the vinegar, buttermilk, mustard and sugar; season with salt and pepper. Toss with the cabbage.

In a skillet, heat the olive oil over medium-high heat. Prick the skin side of the sausages with a fork, add to the skillet and cook, turning once, until browned, about 5 minutes. Serve with the cabbage-apple slaw.

Twice Baked Spaghetti Squash with Pesto and Parmesan

Spaghetti Squash from Vons

Comments: Usually I will cook spaghetti squash and serve with marinara, but this meal gets 1.5 stars as I tolerate it and the husband will eat anything. All others dislike greatly. Thought I would try something new. I found this recipe online, but don't recall the source. I have modified it only slightly.

Verdict: *****

Twice-Baked Spaghetti Squash with Pesto and Parmesan

1 large spaghetti squash (6-8 lbs.)
1 T olive oil
1 tsp. Rosemary Garlic Rub (or use other seasoning of your choice)
2 T basil pesto
1/2 cup + 1/4 cup parmesan cheese
salt and fresh ground black pepper to taste

Preheat oven to 400F. Wash outside of spaghetti squash if it's dirty, then cut squash in half lengthwise. Use a sharp pointed spoon to scrape out seeds and stringy gunk that's around the seeds.

Cut ends off squash if desired, then rub inside surface with a small amount of olive oil and Rosemary Garlic Rub. Put squash on baking sheet and pour 1/4 cup water around bottom of squash. Roast squash, starting to check after about 40 minutes and removing when squash is still firm but strings apart fairly easily into spaghetti-like strands.

Let squash cool a few minutes if needed, then scrape out strands into a plastic bowl and discard skins. Gently mix in pesto and 1/2 cup parmesan cheese, then pour squash/cheese mixture into a gratin dish and top with 1/4 cup more parmesan cheese. Bake 20-30 minutes more, until mixture is slightly bubbling and cheese is melted. Serve hot.


Rosemary-Garlic Rub:
4 T sea salt
2 T dried and chopped rosemary
2 T granulated onion
1 T ground black pepper
1 T Mrs. Dash seasoning