Family favourites (old and new)

Month: August 2013

Linda’s Famous Granny Smith Apple Sauce

Linda’s Famous Granny Smith Apple Sauce

This recipe comes courtesy of my friend and fellow dance Mom Linda. Our daughters had a very successful year dancing together this past season and aside from some great dance memories, we got Linda to share her apple sauce recipe which my daughter insists is […]

Roasted New Potatoes with Rosemary and Garlic

Roasted New Potatoes with Rosemary and Garlic

This is a super easy recipe for roasted new potatoes. If they are out of season just cube larger potatoes into 1/2″ chunks. Ingredients: 1 lb of new potatoes (President’s Choice often has small 1 – 1.5 lb bags of red or yellow new potatoes) […]

Red Swiss Chard Sauteed with Garlic and Red Pepper Flakes

Red Swiss Chard Sauteed with Garlic and Red Pepper Flakes

My friend Laura gave me a lovely bunch of Red Swiss Chard from her garden today. After mucking about this afternoon doing the usual mundane Sunday chores I suddenly realized I was ravenous. I opened the fridge and there was the bag of chard so I thought I’d look up a recipe and do something with it. I’m a huge collard greens fan so I wanted something along those lines. What I found was a super easy sautee with garlic and red pepper flakes from the Food Network.

Note: Chard is considered one of the nutrient dense super foods. Click to read “What are superfoods?” on Livescience.com. This article has a good list of foods you can easily work into your diet without breaking the bank or having to go a grocery store safari to find them.

You will need:

2 Tbsp olive oil
2 cloves garlic sliced
a pinch of red pepper flakes (I don’t like it super hot)
1 bunch of swiss chard, washed and dried
Kosher salt
Red wine vinegar to finish.

Wash and dry the chard, remove stems (chop), then rough chop the leaves (I just cut them in 1″ ribbons).
In a big cast iron pan (or whatever large frying pan you have handy), heat the oil and add the garlic and the red pepper flakes. Sautee until the garlic browns. Remove the garlic. Add the stems and sautee for 4 minutes, add the leaves and continue sauteeing until the leaves wilt. Remove to a bowl and give it a liberal splash of red wine vineger…eat. It’s awesome.

I can see this being a really good accompaniment to fish or shrimp. It’s nice and tangy.

Quinoa and Veggie Salad with Fresh Herbs and Olives

Quinoa and Veggie Salad with Fresh Herbs and Olives

Here’s another yummy quinoa salad for a summer supper. Ingredients: 1 c. quinoa 1 1/2 c. water 1/2 tsp salt Juice and zest of 1 lemon Equal amount olive oil to lemon juice 1 clove garlic Salt and pepper to taste 12 marzano tomatoes cut […]

Orzo Pasta Salad with Chicken

Orzo Pasta Salad with Chicken

I thought it might be time for a summer dinner salad so here’s a variation of the Layered Orzo Salad in Company’s Coming Meal Salads that adds chicken for protein and substitutes delicious Bulgarian feta (hat tip to Jordan and Emma) instead of bocconcini cheese. […]