Swiss chard, onion and radish


Swiss chard, onion and radish

I have a good looking crop of Swiss chard growing in my garden so it’s time to make something with them.  I am combining the Swish chard with onion and radish.  The radish gives it a little kick.

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Ingredients:

1 bunch Swiss chard, trim from the stem

5 radishes sliced in small pieces

1 yellow onion, chopped

1 tbsp. coconut oil

Pinch of pepper flakes

Salt and pepper

Directions:

In a skillet over medium heat melt the coconut oil then add the red pepper flakes, onions and radishes and stir until the onion softens.  Add the Swiss chard and cook, turning often until the chard starts to wilt.  Season with salt and pepper.

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Asparagus Roasted with Garlic


Asparagus Roasted with Garlic

 

This is a very simple and delicious way to serve asparagus.  It takes minutes to prepare and it cooks in about 15 minutes.

Ingredients:

1 bunch of asparagus woody ends removed

2 cloves of garlic, chopped

Olive oil

Salt and pepper

Directions:

Preheat the oven to 375; place the asparagus in an oven safe dish.  Cover the asparagus with the garlic.  Sprinkle some olive oil on top, mix to coat all of the asparagus.  Season the asparagus with salt and pepper.  Cook for about 15 minutes, check often and remove when done to your taste.  I like my asparagus al dente.

Sautéed Zucchini and Yellow Squash


Sautéed Zucchini and Yellow Squash

This is a very simply dish to prepare and it goes well with so many other ingredients.  I like to cut the squash in half down the middle then again across.  This gives you a large piece to cook.  The large piece is less likely to get overcooked.  I don’t like mushy squash.

Ingredients:

2 Zucchini

2 Yellow Squash

Olive oil

Salt and pepper

Cilantro, chopped

Directions:

In a large skillet heat the olive oil until it is hot over a medium heat.  Place the squash cut side down and don’t turn until they begin to brown.  Turn and season with salt and pepper, remove to a serving dish and top with chopped cilantro.

Roasted Yams


Roasted Yams

Yams are the reddish looking sweet potato that has this marvelous caramelization when roasted in the oven.  I peal my yam before cooking to get this caramelization and to make sure I get every bit.  When yams get cooked in the oven whole a lot is wasted in the serving process.

Ingredients:

1 Large yam

Olive oil

Salt and pepper

Directions:

Peel the yam and cut it into ½ pieces.  Coat the yams with the olive oil and season well with salt and pepper.  Place in a baking dish and place in a 350 oven and cook for 60 minutes.  Half way through turn the yams in the baking dish.  When the yams are soft and browned they are done.

Corned Beef and Cabbage


Corned Beef and Cabbage

If you’re not familiar with corned beef you have been missing out on a great meal.  Corned beef and cabbage is a traditional Irish dish that should be enjoyed often by everyone.  I cook mine in a crock pot for six hours.  Yes, you can cook it on the stove top but I prefer the even temperature of the crock pot.  I also do not cook my vegetables with the meat.   I cook them along in a large pot of seasoned water.  The last thing I cook is the cabbage; I do not like overcooked cabbage.  So give this a try and let me know if I have converted you.

Ingredients:

2 corned beef

3 cups chicken stock

2 large potatoes cut in large chunks

1 rutabaga cut into large chunks

4 carrots cut into large chunks

1 green cabbage quartered.

Directions:

Put your corned beef in the crock pot and add chicken broth.  Cover and cook on high for 6 hours.

With about an hour left of cooking the beef place your vegetables, except the cabbage, in a large pot of boiling, seasoned water and cook until tender.  Remove

Remove the beef and let rest before carving.

Place the cabbage and vegetables into the water and cook until the cabbage is tender, remove to a serving bowl

Cut the corned beef across the grain and serve with your favorite mustard.

Pasta Primavera


Pasta Primavera

Ingredients:

¾ lb.    Pasta

1 tbsp. Olive oil

1          Yellow onion, chopped

1          Red pepper, chopped

Ground black pepper and salt to taste

1          Zucchini, chopped

1          Yellow squash, chopped

1 cup   Artichoke hearts, chopped

2-3       Garlic cloves, minced

1 jar     Pasta sauce

Directions:

Cook pasta al dente.

Heat olive oil in the skillet over medium heat.  Add the onions and red pepper, season with pepper.  Add garlic and cook for one minute.  Add zucchini and yellow squash cooking for one minute.  Add artichoke hearts and stir cooking for one more minute.  Check for seasoning.  Add pasta sauce, reduce heat to simmer and simmer for 10 minutes.  Add cooked pasta and serve.

Serves 4

 

Brussels Sprouts with Artichoke Hearts


Over the years my palate has gone through a robust education concerning foods.  Today I eat things that I vowed would never cross my lips.  From previous posts you may have discovered that I had an issue with green foods like asparagus and brocoli that I eventually got over.  One other green thing that always made me cringe was brussels sprouts.  Look at them, what are they?  They look like cabbage that forgot to grow up.  Why would I want to eat something that hasn’t matured yet?

Well like everything in life, I have changed.  I discovered brussels sprouts because my wife and I were dedicated to exposing our children to as many different kinds of foods as we could.  So one day we served brussels sprouts.  Not to my surprise, the children tried and hated them.  As a matter of fact, my wife was not fond of them either.  To my surprise, I liked them.

So my challenge over the years was to cook something that only one person in the family, me, likes.  For some time I discovered everyone in the family would eat anything if I pored a cheese sauce over it.  This worked for a  long time.  Now our children are grown into adults, two of which still live with us, and cheese sauce on top of vegetables just doesn’t do it anymore.

My next new discovery was artichoke hearts.  I have cooked whole artichokes before with really bad results.  Besides, it is a lot of work to get to the prize if you ask me.  A friend of mine introduced me to artichoke hearts marinated in olive oil.  This was a match I could live with.  The result of the match is brussels sprouts with artichoke hearts, enjoy.

Brussels Sprouts with Artichoke Hearts  

Ingredients:

15-20   Brussels sprouts, trimmed

½         Yellow onion, sliced

1 cup   Artichoke hearts, chopped

½         Red pepper, sliced in strips

Salt and pepper

1 tbsp. Butter

1 tbsp. Fresh chopped basil

1 tbsp. Fresh chopped oregano

Directions:

Steam brussels sprouts until just tender, remove and set aside.  Heat oil in a skillet over medium heat.  Add onions and peppers cooking until soft, stirring often.  Add artichoke hearts and cook for two minutes.  Season with salt and pepper to taste.  Add butter and stir until melted.  Top with chopped basil and oregano.

Serves 4