Benjamin Moore Swiss Coffee paint color review: Discover 120 handpicked real home interior & exterior photos, equivalents, undertone and LRV.
Pickled swiss chard stems are a great way to use all of this nutritious vegetable! These have a crunchy, spicy kick.
This Pioneer Woman Swiss Steak is one of the best and easiest recipes ever! Inspired by the Pioneer Woman herself, this homemade recipe is made with bottom-round beef, seasoned with salt and pepper, and dredged in flour. It's then baked in the oven in a rich sauce made from onions, garlic, celery, tomato paste, diced tomatoes, and beef broth for about 1 1/2 to 2 hours.
This quick and delicious Lemon Swiss Chard Pasta is bursting with flavor. Garlic, capers and green olives make a restaurant-quality sauce—with the perfect balance of flavor and acidity. Less than 30 minutes to make. Perfect for weeknights! (Vegetarian, with Vegan and Gluten-Free option).
Benjamin Moore Swiss Coffee paint color review: Discover 120 handpicked real home interior & exterior photos, equivalents, undertone and LRV.
Make a quick and easy single-serving crustless spinach quiche in 30 minutes! This healthy recipe is perfect for breakfast, lunch, or a snack.
An easy, creamy gluten free vegan potato Swiss chard soup recipe with leeks, vegan milk and nutritional yeast.
This recipe for my Easy Swiss Steak only calls for a handful of ingredients and is the perfect way to turn cubed steak into super tender Swiss steak with tomato gravy.
Pickled swiss chard stems are a great way to use all of this nutritious vegetable! These have a crunchy, spicy kick.
Spinach and kale usually occupy our green attention, but this fall, we’re adding some chard to our diets in the most delectable ways
Dfficult to pronounce, easy to eat, these little cheese tarts are an absolute Swiss classic.
Eine köstliche Bündner Gerstensuppe zusammen mit heissen Wienerli wecken unweigerlich liebevolle Erinnerungen an unsere Grossmutter, die die ganze Familie immer wieder spontan an Sonntagabenden zu diesem währschaften Dinner lud. Nun haben wir das leckere Rezept wiederentdeckt. Am besten kochst du gleich eine grosse Portion, denn die Resten werden mit dem Aufwärmen immer besser.
I'll be the first one to admit I'm not a huge lover of Swiss chard. I can't put my finger on exactly why it's not my favorite BUT, that being said, when you use it instead of cabbage to make cabbage rolls, it is heavenly. I find it sooo much more tender than cabbage. I've made it a couple of times not blanching the leaves and a couple of time blanching the leaves and I have to say - it takes a few more minutes but you should definitely blanch the leaves. It makes things even more simple. I use lean ground beef but you can also make these with ground turkey or ground pork. Swiss Chard Rolls Ingredients 1 lb lean ground beef 1/2 cup uncooked basmati rice 3 cloves garlic, minced 1/3 cup onion, finely diced 1/2 tsp paprika 1/2 tsp garlic powder sprinkle cayenne pepper salt & pepper 1 Tbsp fresh parsley, chopped 2 tsp fresh dill, chopped 20 Swiss chard leaves 1 (15oz) can tomato sauce Directions Preheat oven to 350. Lightly spray a 10 inch pan with cooking spray. Cover the bottom with 2 or 3 spoonfuls of tomato sauce and set aside. In a mixing bowl, combine the beef, rice, garlic, onion, and spices. Mix well and set aside. Bring a pot of water to boil. Quickly blanch each Swiss chard leaf in the boiling water for 30 seconds and then place the leaves briefly in ice water to stop the cooking. Pat dry. When all the leaves have been blanched and patted dry, carefully trim the large, middle vein in each leaf. To prepare the rolls - Lay a leaf on a flat work surface. Place a generous scoop of the meat mixture (amount will depend on the size of your leaves) at the larger end of the leaf and carefully roll it up, tucking in the sides as you go. Place the roll, seam side down, in the prepared pan. Repeat until all the leaves and meat have been used up. I was able to get 15 rolls using medium sized leaves. I had a space left in my pan so I just stuffed some extra Swiss chard leaves in there to fill the space. Pour the tomato sauce over the rolls. Lastly, place a few more Swiss chard leaves on top of the sauce. This is optional but I find it helps prevent things from drying out. Cover with tinfoil and bake at 350 for 45 minutes. Uncover and continue to cook for another 15 or so minutes, until everything is bubbling. Remove from heat, remove the top leaves, and let sit for 5 minutes before serving. Serve hot. Not only are these very filling, they are also fairly healthy, and are a complete meal on their own. How about a close up of all that tastiness? If you are not serving anything else with these then I would say this makes 3 servings. If you are using these as a side dish then I would say it would be more like 5 servings. FYI - These also freeze great after being cooked and can just be reheated in the microwave or oven. We're sharing at Carole's Chatter. Be sure to stop by and say hi.
A delicious kale and lentil salad packed with textures, flavors and healthy ingredients!
I'll be the first one to admit I'm not a huge lover of Swiss chard. I can't put my finger on exactly why it's not my favorite BUT, that...
I'll be the first one to admit I'm not a huge lover of Swiss chard. I can't put my finger on exactly why it's not my favorite BUT, that...
The city of Reggio Emilia is the birthplace of the most satisfying of snacks: erbazzone, a hearty, savory pie packed with tender greens. This pie originated as a peasant picnic dish called scarpazzoun, which used the stems of beet or chard greens (referred to as scarpa, which literally translates to “shoe”), since greens were always plentiful in gardens of the region. Eventually, the pie became commonly known as erbazzone (herb pie), which signifies that it's packed with greens, usually Swiss chard. The greens are cooked down, flavored with the region's famous pork and plenty of Parmigiano Reggiano cheese, and wrapped in a flaky crust. Variations abound—some call for egg in the filling, and some are shaped into rectangles while others are shaped into circles—but the one controversial ingredient is ricotta. Many recipes don't include it, while others claim it's not erbazzone without it. We liked the cleaner, earthier taste of the erbazzone without the ricotta, but if you prefer a cheesier filling we've provided the option. This dough will be moister than most pie doughs; as the dough chills it will absorb any excess moisture, leaving it supple and workable.
Are you looking for a lunch recipe? If so, then you should try Pioneer Woman Swiss Steak. This is a classic dish that is full of flavor and easy to make.It's perfect for busy weeknights or when you want a comforting meal without having to spend hours in the kitchen. Plus, it's made with ingredients that you likely already have on hand.
