I went to my favorite farm stand in town and picked up some great greens. One particular green I bought was Swiss chard; the leaves were enormous and crispy and bright. I used some in salad and other dishes but I still had a lot of large leaves left so I decided to stuff them and bake them the same way you would for stuffed cabbage. They were a hit so I wanted to share my recipe with you. You can stuff pretty much any large enough vegetable leaf, so go ahead and create!
Stuffed Swiss Chard
- 1 lb. organic ground chicken ( you can substitute meatless ground protein)
- 1 med. Onion
- 1 cup cooked brown rice (you can use quinoa or other whole grains)
- 1 egg
- 1 cup Wheatabix cereal = 2 biscuits (you can use bread crumbs)
- Italian herb blend – oregano, basil, parsley, etc.
- Dash salt and pepper
- Cleaned and trimmed Swiss chard leaves or other leaf of choice
- 12 oz jar of crushed tomatoes – I used my home canned mixture from last year
Mix all in a bowl until well blended. Put about ¼ cup onto middle of a leaf and roll it up covering all meat and place seam side down in an oiled baking dish. Repeat until all leaves and chicken is used up. Pour tomatoes over top of all stuffed leaves. Bake at 350° for 30-40 minutes.
My desire to eat simply has persuaded me to spring clean the freezer by using the food that is stocked in it. While digging through it recently, I found some yellowfin tuna that I had bought a chunk of, cut into steaks and froze, so I took them out to defrost. I did a quick internet search for an easy recipe on seasoning the steaks and found a delicious one on AllRecipes.com which I will share with you.
I like fish, some types anyways, and knowing that fish is healthy for it’s omega 3 fatty acids which is healthy for our hearts and cholesterol levels, I try to eat it at least once a week. A positive thing that happens when I make fish is the fact that the whole meal ends up being very healthy and low fat; it must be a subliminal message – but I’ll take it!
This recent meal included the yellowfin with the recipe from AllRecipes.com, a quinoa with some mild herbs and *steam-boiled rainbow chard – (* boiling and draining the water from chard helps get rid of some of the oxalates which can cause kidney stones) I sprinkled a little lemon juice on the Swiss chard and on the quinoa since the yellowfin marinade had plenty of salt in it. The tuna was clearly the star of the plate.
Here’s the Grilled Yellowfin Tuna Recipe. Due to cold temperatures outdoors causing the grill to fluctuate in heat, I chose to cook the fish in a pan indoors and the results were still amazingly delicious.
Try this recipe out next time you plan to cook meaty fish steaks; I’m sure it would work nicely with swordfish, salmon and Ahi tuna as well as yellowfin.