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  1. #51
    Charting a course
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    Quote Originally Posted by oberon View Post
    Ham, cheese, onions, chopped tomatoes.

    Happiness.
    *drool*

    Okay... tomorrows breakfast shall be a full sized Omel.

  2. #52
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    Here's the deal: the fresher the better. Use the day you pick it! It's fantastic you are growing some. YUM!

    Swiss chard is used in lots of Sicilian cooking. Here are two good stand-bys:


    Basic Swiss Chard

    1 large bunch of fresh Swiss chard
    1 small clove garlic, sliced
    2 tablespoons olive oil
    2 tablespoons water
    Pinch of dried crushed red pepper
    1 teaspoon butter
    salt

    Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (like the below Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.

    Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the swiss chard to a serving dish.
    ---

    Sauteed Swiss Chard Ribs with Cream and Pasta Recipe

    1 lb. swiss chard, yielding 2 cups of chopped ribs
    1/4 cup (half a stick) butter
    3/4-1 cup heavy cream
    Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required)
    Salt and pepper

    Separate the ribs from the greens in the manner described here. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.

    Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.

    While the cream is reducing, cook up your pasta according to the pasta's package directions.

    Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.

    Serves 4.

  3. #53
    Oberon
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    Quote Originally Posted by maliafee View Post
    1 large bunch of fresh Swiss chard
    1 small clove garlic, sliced
    2 tablespoons olive oil
    You pretty much hooked me right there.

    Thank you!

  4. #54
    Senior Member
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    Surely Shirley!

  5. #55

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    When I make an omelette, I flip it and then turn the heat off and let the residual heat firm up the bottom while I add my fillings to the top. I hate how the inside stays runny.
    Everybody have fun tonight. Everybody Wang Chung tonight.

    Johari
    /Nohari

  6. #56
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    It shouldn't be runny if you make it right. But that method sounds good as long as it's not too dry.

  7. #57
    Diabolical Kasper's Avatar
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    Quote Originally Posted by maliafee View Post
    *For any vegetarians, I have some amazing recipes. I have really good lasagne.
    Awesome! Hook me up

  8. #58
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    Quote Originally Posted by Trinity View Post
    Awesome! Hook me up
    Okay, what types of flavors do you like? Or do you want me to... say... pick three random good vegetarian recipes? (And, are you vegan or vegetarian?)

    ~Malia

  9. #59

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    Quote Originally Posted by maliafee View Post
    It shouldn't be runny if you make it right. But that method sounds good as long as it's not too dry.
    Well, any liquid = too runny for me. This method would probably not work for someone who enjoys sunny side up eggs
    Everybody have fun tonight. Everybody Wang Chung tonight.

    Johari
    /Nohari

  10. #60
    Emerging Tallulah's Avatar
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    Hey, malia--I once had some incredible soup at an Italian place in Houston. It was Sweet Potato with Chorizo. Have you heard of such a soup, or run across a recipe?
    Something Witty

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