For the Love of Food

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    • For the Love of Food
    This blog is a document of one family and their commitment to give more attention and focus to the food they eat. They seek to foster a better relationship with food and make increasingly better choices.
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    Crustless Swiss Chard Quiche

    Crustless Swiss Chard Quiche
    recipe courtesy Recipezaar

    1 teaspoon olive oil
    1/2 sweet onion
    1/2 bunch swiss chard
    2 1/2 cups shredded cheese
    4 eggs
    1 cup skim milk
    salt
    pepper

    Preheat oven to 375 degrees. Wash and dry swiss chard. Cut off the very ends of the stems. Roughly chop (leaving stems intact) the chard. Add onion and Chard to the oil and saute until stems are tender (do not overcook). Add salt & pepper to taste.

    Meanwhile, grate 2.5 cups of cheese. Use whatever varieties you want/have. Be creative! I used a Mexican 4 Cheese Blend (1 cup), Fontina (1 cup), and freshly shaved Parmesan (1/2 cup). Whisk eggs. Add milk and cheese. Fold in the onion/chard mixture. Add salt & pepper to taste, if necessary.

    Pour into a pie dish that has been sprayed with nonstick cooking spray. Bake for 35-45 minutes or until golden brown and no liquid seeps when you poke it with a knife. Serves 8.

    Made this the other night in a muffin pan so that we could customize some of the ingredients for the children. 

     

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    Spicy Stir-fry Chinese Cabbage

    Made this last night. Added some pork to it and it was great.

     

    Ingredients:

    • 1 pound Chinese Cabbage (also called Napa Cabbage or Sui Choy)
    • 1 large garlic clove
    • 2 green onion (spring onions)
    • 2 tablespoons vegetable or peanut oil, for stir-frying
    • 2 - 3 teaspoons chile paste, according to taste
    • 1 tablespoon Chinese rice wine, dry sherry, or white wine
    • 1/2 teaspoon salt
    • 1/4 cup water
    • 1 teaspoon sugar
    • 1 - 2 teaspoons soy sauce, optional
    • 1 teaspoon cornstarch mixed in 4 teaspoons water

    Preparation:

    1. Rinse the cabbage and pat dry. Remove the leaves and cut diagonally into 1-inch pieces. Finely chop the garlic. Rinse the green onion and cut into 1-inch lengths.
    2. Heat the wok and add 2 tablespoons oil. When the oil is hot, add the chile paste. Stir-fry for 30 seconds, then add the garlic. Stir-fry for a few seconds until fragrant, and then add the cabbage.
    3. Stir-fry the cabbage for 1 minute, splashing with the rice wine or dry sherry and stirring in the salt.
    4. Add the water. Turn down the heat, cover, and simmer the cabbage for 3 minutes.
    5. Turn the heat back to medium-high. Stir in the sugar and green onion. Stir in the soy sauce if desired.
    6. Push the cabbage to the sides of the wok. Give the cornstarch and water mixture a quick stir and add it in the middle, stirring quickly to thicken. Cook briefly to mix everything together. Serve hot.
    Via: http://chinesefood.about.com/od/vegetablesrecipes/r/spicy_cabbage.htm?r=et#

     

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    Pork Medallions with Parsnips and Grapes

    Ingredients

    1. 2 teaspoons extra-virgin olive oil (EEVO)
    2. 6 ounces pork tenderloin cut into 3/4 inch-thick slices
    3. coarse salt and ground pepper
    4. 3 small parsnips, peeled and sliced 1/4 inch thick
    5. 1 cup seedless red grapes
    6. 1 teaspoon fresh rosemary leaves, minced

    Directions

    1. In a large skillet, heat oil over medium-high. Season pork with salt and pepper and add to skillet along with parsnips. Brown pork and parsnips on both sides, about 5 minutes total. Add grapes and rosemary and cover. Reduce heat to medium-low and cook until pork is cooked through, parsnips are tender, and grapes have just burst, 3 to 5 minutes. Serv with parsnips, grapes, and pan juices.
    Search, share, and cook your recipes on Mac OS X with SousChef!
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    Warm Brussels Sprout Salad

    Warm Brussels Sprout Salad

    Ingredients

    1. 2 Tablespoon extra-virgin olive oil (EEVO)
    2. 3/4 lbs brussels sprouts; trimmed & shredded
    3. course salt & pepper to taste
    4. 3 Tablespoon fresh lemon juice
    5. 1/4 cup grated pecorino cheese

    Directions

    1. In a large skillet, heat 1 tablespoon EEVO over medium-high.
    2. Add 3/4 pound brussels sprouts, trimmed and shreadded.
    3. Season with course salt and ground pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes.
    4. Add 3 tablespoons fresh lemon juice and transfer to a large bowl.
    5. Add 1/4 cup grated pecorino cheese and 1 tablespoon EEVO; toss well to combine and season with salt and pepper.
    Search, share, and cook your recipes on Mac OS X with SousChef!
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    How to Make Blended Coffee Shakes for $0.40 and Other Cheap Summer Treats | MintLife Blog | Personal Finance News & Advice

    Fast Fruity Soft Serve

    Cost: $5.79, or $1.45 per serving

    Put away the ice-cream machine. This soft serve recipe from Deana Gunn and Wona Miniati of CookingWithTraderJoes.com takes just a few minutes and a blender. Use a food processor or blender to roughly chop one 12-ounce bag of frozen strawberries. Add about two cups of half-and-half and process until the mixture is smooth. Serve immediately, or freeze until hard. Can sub in mango or other frozen fruit as desired.

    via mint.com

    I nice bit of summer blender recipes from an unexpected source, mint.com's blog. Looking forward to trying a few of these soon, 'cause it is HOT out.

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    How to Use a Food Dehydrator to Preserve Your Harvest

    Zucchini_chips_ready_for_snacking

    via getrichslowly.org

    A nice little primer for getting started on dehydrating food.

    http://www.getrichslowly.org/blog/2010/07/24/how-to-use-a-food-dehydrator-to-...

    This is something that I have been thinking a lot about lately, but I have to get my hands on a dehydrator first. I owned one as a teen, but I am not sure wich of may parent's households usurped it from me.

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    Salmon with Green Beans and Capers

    Photo

    Serves 4

    Active Time 15 min
    Total Time 30 min

    • 4 Skinless salmon fillets, 6 oz each
    • 3/4 pound green beans, trimmed
    • a large lemon
    • 4 tsp capers
    • ground pepper
    • 4 tsp extra-virgin olive oil (EVOO)
    1. Preheat oven to 400℉. Place salmon fillets in the center fo four 16" long pieces of parchment. Top with green beans, two thin slices of lemon, and capers. Season with pepper to taste and drizzle each with one tsp of EVOO. Fold parchment into an envelope shape.
    2. Place packets on a rimmed baking sheet and bake until packets are puffed up and salmon is cooked through. 12 - 15 minutes. 
    Slightly modified from: 
    Everyday Food Magazine, Jan/Feb 2010, pg. 80  

    I have made this recipe several times since we received this issue. It has been splendid every time and my daughter loves it as well. That is a pretty solid testament to the quality of this entre. In fact, I have used this exact same recipe on Salmon, Halibut, and Tilapia with great success.
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    Posted from Columbus, OH
     

    Barbequed Cabbage Recipe

    Made this tonight on the grill… wonderful.

     

    Ingredients

    • 1/2 head cabbage, cut into thick shreds
    • 1/2 cup soy sauce
    • 1/4 cup butter
    • freshly ground pepper to taste

    Directions

    1. Preheat an outdoor grill for medium heat.
    2. Evenly divide the cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons of soy sauce over each pile of cabbage, and place a tablespoon of butter on top. Season with pepper to taste, and fold the sides of the foil over the cabbage, sealing to form a packet.
    3. Place packets onto preheated grill, and cook until the cabbage is tender, 15 to 20 minutes.

    Nutritional Information 

    Amount Per Serving  Calories: 156 | Total Fat: 11.9g | Cholesterol: 31mg

    Source: http://allrecipes.com/Recipe/Barbequed-Cabbage/Detail.aspx?src=etaf

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    11 Sinfully Easy Sangria Recipes

    I had sangria for the first time a few weeks ago. i must admit, it was a very nice choice for a hot summer evening. Here is a nice list of eleven recipes to help you get started on your sangria summer voyages.

    http://feeds.lifehack.org/~r/LifeHack/~3/ME9AuoB8wYU/11-sinfully-easy-sangria...

    This one sounds particularly intriguing to me.

    Grapefruit Sangria

    The zest of the grapefruit adds a special zing to this sangria. Use grapefruit soda in place of the ginger ale for added punch!

    Ingredients:

    • 1 bottle of juicy red wine
    • 1 orange
    • 1 lime
    • 1/2 grapefruit
    • 1/2 lemon
    • 3 tablespoons Grand Marnier
    • 1-2 tablespoons granulated sugar
    • Ice cubes
    • 6 ounces ginger ale

    Pour the wine into a large pitcher. Wash the orange, lime, and lemon. Cut them into thin slices and add to the pitcher. Add the Grand Marnier and the sugar. Marinate for a few hours. (The sangria will taste better if you leave it overnight.)

    When ready to serve, fill the pitcher with ice cubes, add the soda, and stir well. Serve with a wooden spoon in the pitcher.

    Serves: 3-5

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