____________________________________________________________________
On an unrelated note I made an interesting dish last night it was supper easy too.
Stuffed Swiss Chard with Yogurt-balsamic dressing:Ingredients:
-10 leaves of swish chard
Stuffing:
-3 cups cooked left over or boxed long grain wild rice mix any kind
-1 cup Mixed frozen veggies or fresh
-Garlic Salt (to taste)
-Black Pepper (to taste)
-Crushed Red Pepper (to taste)
-Or any seasonings that are desirable to you (to taste)
- 1 cup Cottage Cheese
-3 Tablespoon Cream cheese optional
-1/4 cup Cheddar cheese
-1/4 cup Graded or power Parmesan Cheese
Dressing:
-2 cups Vanilla yogurt preferably Brown Cow
- Balsamic (to taste)
Cooking:
1. Cook the rice as normal
2. Cook frozen veges as normal
3. Wash chard and soak chard in warm water while you preform the next step
4. In a large mixing bowl combine Rice, veggies, garlic salt, black pepper, crushed red pepper, cottage cheese, cream cheese, cheddar cheese and Parmesan cheese. Mix all ingredients until evenly combined.
4. Cut the midrib and stem off the chard (if big leafs cut in half, if small leafs keep as much soft midrib as possible so that your stuffing won't fall out)
5. Place a tablespoon to 3 tablespoons of stuffing on the top-tip of the leaf roll like a burrito use a toothpick to hold edges together or place folded edges on the bottom of the steamer or backing pan
6. Steam for 15-20 minutes or bake in the oven until leaves are tender but sill a little firm
7. Mix yogurt and balsamic together in a small bowl. add enough balsamic to get rid of most of the sweet yogurt taste.
8. When chard is cooked remove and serve with yogurt-balsamic dressing on the top
4. In a large mixing bowl combine Rice, veggies, garlic salt, black pepper, crushed red pepper, cottage cheese, cream cheese, cheddar cheese and Parmesan cheese. Mix all ingredients until evenly combined.
4. Cut the midrib and stem off the chard (if big leafs cut in half, if small leafs keep as much soft midrib as possible so that your stuffing won't fall out)
5. Place a tablespoon to 3 tablespoons of stuffing on the top-tip of the leaf roll like a burrito use a toothpick to hold edges together or place folded edges on the bottom of the steamer or backing pan
6. Steam for 15-20 minutes or bake in the oven until leaves are tender but sill a little firm
7. Mix yogurt and balsamic together in a small bowl. add enough balsamic to get rid of most of the sweet yogurt taste.
8. When chard is cooked remove and serve with yogurt-balsamic dressing on the top
**** Note none of the measurements are based on reality since I just made it on the wing, you can change size of servings to what ever you want/
No comments:
Post a Comment