A year of eating locally . . . mindfully . . . simply.
OK, seriously? I have eaten more soup since starting this project than I think I ever have in my entire lifetime. Did you know there are 40 soups and stews in Simply in Season. I’ve made 32. That means I have 8 more to go. With the weather in the upper 90s (that’s 35 celcius for my Canadian readers) I am starting to doubt my resilience to finishing this project. But for now, I’m carrying on.
I was a little leery about this recipe when I first saw it in Simply in Season. In fact, I had lots of radishes last spring but didn’t do this recipe because I just wasn’t sure about it. However, once I decided to try to cook all the recipes in this cookbook I knew I’d have to try it.
On Sunday we celebrated my mom’s birthday. My two sisters who live in the area and I usually cook on her birthday, so this year we found ourselves wondering what to make. My sister Mary reminded me that our mom loves shrimp. However, Mary’s husband is allergic to shellfish. So I decided to make Chicken or Tofu Stir Fry from Simply in Season, except I’d make one batch chicken and the other batch shrimp.
Oh, the lovely Swiss Chard. When I first started joining CSAs four years ago, the greens often went to waste. There were only so many I could chop for scrambled eggs. The second year, we split a share and I usually gave them to our share-ers. After cooking them for-ever, my friend decided they hated greens.
Then, this year, I took a “cooking with greens” class at my new CSA. Knowledge is definitely power. I discovered that you can substitute swiss chard for any spinach recipe (just leave out the stems or cook them for an additional time). Also kale and swiss chard can sometimes be substituted, it just takes longer for kale to cook. Oh, and most people don’t use the stems or use them for soup. That right there was a huge revelation! Here I had been chewing the kale stems all along, trying to make myself like greens.
Now that I know what to do with them, they are a regular part of our diet and much less has gone to waste. I still have frozen a few bunches this summer. A bunch of kale and a bunch of swiss chard (plus the occasional beet greens/kohlrabi greens) makes for a LOT of greens!
I tried this recipe from Simply in Season this morning, and I think it will go on my “to make again” list.
1 lb (or 1 bunch) cho
pped Swiss Chard or spinach (cook and drain. Or carefully saute on a dry pan)
4 eggs (beaten), 1 C milk, 1 C shredded cheese (I used colby jack), 1 C cubed bread (I used Ezekiel sprouted grain), 1/2 C green onions, 1/4 C parmesan cheese (I used the green can, that’s my flameworthy confession for the day. I couldn’t find my shredder).
Mix all up all of the above and bake at 375Â for 25-30 minutes until set. The recipe says to use a 2 qt baking dish.
Review: I liked the cheesy goodness, and DH said it wasn’t bad either. Next time he would omit the bread (he and his family have this weird thing about soggy bread.) I would like to add tomatoes and mushrooms (I”m a mushroom fiend). Either way, it’s a keeper.
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