Monday, August 22, 2005

Kale woes

I love me some kale. I would also love me a variety of recipes on how to use this Superfood, but all I find are stews/soups & greens & beans. I think I might need to come up with some new recipes. I can only eat so many greens & beans.

I love the bounty of produce I can find at the farmer's market. The eats I get there make the stuff I get at Safeway & Trader Joe's look like plastic. It makes me want a farm. I sure do love my vegetables. This week, I picked up some broccoli, corn, chard and butter lettuce. The broccoli & corn will be consumed tomorrow night alonged with marinated, baked salmon. Some of the chard will be used for a fabulous apple chard quiche. The butter lettuce will be consumed in salad form.

We viewed a fabulous house on Thursday. It was so freaking huge! We hope to speak with a loan officer at WaMu this Friday. This Friday is also Tony's birthday. We are taking the day off of work (paid because our boss rocks) and getting stuff done before meeting with friends for dinner.

We went to a wedding this past Saturday. Alls i got to say is, "Damn. My man looks HOT in a suit". pics soon.

6 comments:

betsy said...

apple chard quiche? really?

Kiker said...

Uh, guys... what is chard?

Miss Kris said...

Apple-Chard Quiche 01-OCT-03 59
SERVES 6 --

Pairing cheese with apples becomes a gastronomic pleasure, and adding ruby chard simply embellishes the combination and amplifies the texture of this homey quiche.

1 Tbs. olive oil
1 Tbs. unsalted butter
1 large Vidalia or other onion, thinly sliced
1 cup (4 oz.) shredded ruby Swiss chard
1 cup (about 2 oz.) thinly sliced mushrooms
Salt and freshly ground black pepper to taste
1/2 cup chopped apple
2 Tbs. all-purpose flour
1/2 tsp. ground nutmeg
2 large eggs
1 cup shredded Jarlsberg cheese
1/2 cup skim milk
1 9-inch deep-dish pie crust, unbaked

Directions:
1. Preheat oven to 375F.
2. Heat oil and butter in large skillet over medium heat. Reduce heat to medium-low, and sauté onions until caramelized, about 15 minutes.
3. Add Swiss chard, mushrooms, salt and pepper. Increase heat to medium, and cook, stirring often, until mushrooms and chard are soft, about 7 minutes.
4. Combine apples, flour and nutmeg in mixing bowl, and toss to coat apples. Combine eggs, cheese and milk in separate bowl, and beat until ingredients are well blended. Fold in apple mixture.
5. Spoon chard mixture into pie crust. Pour egg-cheese-apple mixture over top.
6. Bake 35 to 45 minutes, or until cheese mixture is set and top is browned. Cool slightly before slicing, and serve.

Wine Suggestions
This slightly sweet, slightly savory quiche makes a nice addition to a brunch buffet, in which case break out the Champagne. Try Domaine Trouillard Non-Vintage Brut.

PER SERVING: 300 CAL; 11 G PROT; 19 G TOTAL FAT (9 SAT. FAT); 23 G CARB.; 105 MG CHOL; 200 MG SOD.; 1 G FIBER; 6 G SUGARS

Miss Kris said...

Picture of pretty chard

betsy said...

i am so trying this :)

Miss Kris said...

I always use more chard than the recipe calls for. Also, you can use regular swiss. Jarlesburg cheese is expensive!