Dum, dum, dum, dum, dum … CHARD!

Number three (of my meal of “and three“): Sauteed Rainbow Chard With Garlic and Lemon

INGREDIENTS
1/2 cup extra-virgin olive oil
3 large garlic cloves, thinly sliced
4 pounds rainbow or ruby chard—thick stems discarded, inner ribs removed and cut into 2-inch lengths, leaves cut into 2-inch ribbons
Salt and freshly ground pepper
1/2 teaspoon finely grated lemon zest

DIRECTIONS
In a large pot, heat 1/4 cup plus 2 tablespoons of the olive oil. Stir in the garlic and cook over moderately high heat until lightly golden, about 1 minute. Add the chard leaves in large handfuls, allowing each batch to wilt slightly before adding more. Season the chard with salt and pepper and cook, stirring, until the leaves are softened and most of the liquid has evaporated, about 8 minutes. Transfer the chard to a bowl. Wipe out the pot.
Add the remaining 2 tablespoons of olive oil to the pot. Add the chard ribs and cook over moderately high heat, stirring occasionally, until crisp-tender, about 5 minutes. Stir in the wilted chard leaves and season with salt and pepper. Transfer to a bowl, sprinkle with the lemon zest and serve right away.

MY COMMENTS:

What I did differently: Nothing, aside from using a lot less chard (that was all I had), and a lot less oil.

Kid factor: We had a lot going on in this meal. I am not sure how they felt about the chard.

Adult factor: I would make this again.

Time factor: Pretty easy, once you get the greens trimmed.

What else: It was a good balance with the sweet squash casserole and the hearty colcannon.

Meat & Three – minus the meat

In these parts, the “meat and three” is well known, well loved (except by waistlines). For me, though, the best part of the meat and three is the “and three.” I do love sides. In one of my first jobs, for lunch in the company cafeteria, I used to often order just the veggies. My favorite was to get a dollop of mashed potatoes, plus (to balance the buttery deliciousness) a serving of steamed vegetables.

So, tonight, in an attempt to use some of the fabulous veggies from our farm share, I made an “and three.”

Number one: Summer Squash Casserole, as per my previous post.

Number two: Smashed Colcannon

When I lived in London, my favorite convenience food was the mashed potatoes I used to buy in the refrigerator section of my local supermarket, Waitrose. While I tend to steer away from packaged, pre-cooked food, this was an exception. There was nothing funky in the ingredients. Just potatoes, butter, salt pepper, and in my favorite variety, Colcannon, cabbage.

I perused the internet for a perfect recipe, and then decided to make my own.

4 small-medium potatoes, cut in 1-2″ chunks, peel on
1 small cabbage, chopped in 1/2″ pieces
salt & pepper
1 Tbsp butter (to taste)
Milk (to consistency)

1. Boil potatoes until getting soft. Add cabbage, and boil until soft.
2. Drain and place in large bowl. Add butter, season and mash with potato masher.
3. Stir in a little milk (1/2 c?), to make consistency desired.

Yum!

Squash Casserole: I’m slowly becoming southern.

[NOTE: I found this recipe in my draft posts. However, I had no comments with it. I must have made it last year, but don't recall anything about how it turned out. So I tried it again. Here are the results:]

Squash Casserole

A squash casserole with pecan or bread crumb topping, along with cheese and onions.
Ingredients:

* 2 pounds yellow squash, cut in 3/4-inch cubes
* 1 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon freshly ground pepper, or to taste
* water
* 4 tablespoons butter
* 1 cup saltine crackers, crumbled
* 1/2 cup milk
* 1 cup shredded Cheddar cheese
* 1/2 cup pecans, finely chopped, or buttered bread crumbs

Preparation:
Place the squash, onion, salt, and pepper in a large saucepan. Add a small amount of water. Cover and cook the squash until tender, stirring occasionally and adding more water if necessary. Drain the squash and onions; return to the pan and stir in the butter. Taste and adjust seasonings, adding more salt and pepper to your taste.

Butter a 1 1/2-quart baking dish well. Stir the crumbled crackers into the squash mixture, and turn into the buttered casserole. Pour the milk over the squash and sprinkle with the cheese and chopped pecans or crumbs. Bake at 350°, uncovered, for 20 minutes, until the milk is absorbed and the squash casserole is bubbly. Serve hot. Serves 4 to 6.

MY COMMENTS:

What I did differently: I cooked the squash and onions forever. I love butter, but I try to keep it to a minimum. I only used one Tbsp in the squash. And rather than buttered bread crumbs, I used panko. The Cheddar has to be super sharp.

Kid factor: One apparently didn’t like it. The other seemed to.

Adult factor: Amore mio said, “I used to not like squash casserole until now!” I had seconds it was so delicious.

Time factor: If I had started earlier, it would have been better, as it still needs 30 minutes after the squash cooks. But there is very little hands-on time required.

What else: I wonder what happened last time I made this. I don’t recall it being so remarkable, but now I know!