Tag Archive: Swiss Chard


I bought some fresh Mahi Mahi yesterday and brought it home and marinated it in Gourmet Warehouse Key Lime marinade, to which I added some lime zest and balsamic glaze.  I only used about half the bottle.  The other half is marinating some boneless chicken breasts for another night.  The sauteed Swiss chard, carrot, with Cannelini and Zatarain’s Cilantro Lime Rice mixed with brown and wild rice were the perfect accompaniments.

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Put the fish in the marinade as soon as you bring it home.  Start the rice about 40 minutes before you want to eat.

For the rice:

1 box Zatarain’s Cilantro Lime Rice

1 C. brown rice

1/2 C. wild rice mixture

5 C. Water

2 Tbsp. butter

Place ingredients in rice cooker and cook.

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For the fish:

1 – 1 1/2 lb. Mahi Mahi filet, skin removed

1/2 bottle Gourmet Warehouse Key Lime marinade

Drizzle balsamic glaze

Marinade fish at least 30 minutes.    Bake at  350F for 20-25 minutes depending on thickness.  So ideally, this gets put in the oven about 15 minutes in to the rice cooking.

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As soon as you put the fish in, start your veggies.

For the sauteed veggies:

2 Tbsp. olive oil

1 pouch frozen Swiss Chard (I used Cascadian Farms brand)

1 pouch frozen multicolor carrots (I used Cascadian Farms brand)

1 can low sodium Cannelini beans, drained

Saute frozen carrots over low to medium low heat, till thawed and beginning to cook, about 10 minutes.  Add in chard and cook another 5 minutes  Add in beans and stir.  Heat through about 5 minutes.

 

 

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I’ve been fighting a cold, and with Thanksgiving coming up, don’t want to wear myself down with meals requiring a lot of prep.  This meal definitely fits the bill of a meal that practically makes itself!

I was watching the television show Sunday Morning yesterday, and there happened to be an interview with the daughter of the man who invented the crock pot!  He was named Irving Naxon and he invented it in 1936, perfecting it to a “Beanery” by 1940, for the purpose of cooking a Jewish bean stew called cholent.   In the days before Naxon’s invention, they would heat the oven and place a dutch oven in it, so that they could turn off the oven during the Sabbath and have a meal ready to go that had cooked in the residual heat of the oven.  Rival bought the rights to his invention in the early 70’s.  Thank you Irving Naxon for making our lives easier!

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8 Skinless bone in chicken thighs

1/2 bottle Italian dressing (I used Drew’s – lower sodium and less sugar than most)

1 can low sodium Cannelloni Beans, drained and rinsed

1 Package frozen Swiss chard (I used Cascadian Farms)

1/2 c. seasoned Panko bread crumbs

Rice cooked in the rice cooker.

I pour the dressing over the chicken as soon as I get it from the market.  Sometimes I refrigerate it.  Sometimes I freeze it and then thaw it in the refrigerator (which takes longer than you think, depending on how you pack it in the tupperware).  This batch was laid out in a single layer, so it took about a day and a half to defrost in the fridge.  This way the marinade really flavors it well.

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Put chicken in the crock pot on low for 7-8 hours, until it’s literally falling off the bones.  Remove the bones using tongs, being sure to pick out those pesky knuckles too.  Shredding up the meat as you go along.  It’s a good idea to have a count on how many pieces there are, so you don’t miss any of the bones.

At this point, put on the rice cooker with rice of choice.  I had some yellow rice on hand, so I used it, and it was delicious with this.

Back to the crock pot – add in beans, and chard.  cook on high for about 10 minutes.  Add in bread crumbs to thicken, and place a paper towel under the crock pot lit to help absorb some of the moisture from the frozen chard, and cook until rice is done.

When the rice was done, not everyone was ready to eat, so I pulled the chicken aside in my crock and put the rice in with it, and set it to warm.  That way everyone could decide on their own rice/chicken ratio and eat at their own leisure.

Obviously, the variations are as voluminous as there are bottled dressings on the shelf!  Also, black beans and garbanzos work well.  Kale in the place of chard?  Add ins of onion, mushrooms, carrots, squash, etc.  You get the idea!  Great use of leftovers.  Eat it over noodles or quinoa instead of rice.  The list of what can be made this way is endless.

I’m thinking of trying a ginger miso inspired version of this and stir fry veggies for an Asian flair!

 

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1 package Trader Joe’s pearl cous cous

1 Tbsp. olive oil

Salt and pepper to taste

1/2 tsp. each rosemary and thyme

1 package Cascadian Farmsfrozen Swiss chard

1 package Cascadian Farms multi colored carrots

1 can Cannelloni beans

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Brown Cous Cous  in oil until golden.  Season.  Add in frozen veggies.

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Add water as per vegetable directions.  Add in beans.

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Simmer until vegetables are crisp tender.

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