Chard Noodle Bowls with Fried Eggs

Chard has become my new favorite homegrown veggie. This late in the summer it's the only thing still happily growing. Last week was the first time swiss chard was cooked with stems. Oh, the lovely crunch. Another recipe had to be found with stems asap. Ocecchiette with Rainbow Chard, Parmesan and Lemon was the lucky winner.

Modifications Made:

Times to cook swiss chard stems was longer than the stated 1-2 minutes as the recipe stated but this was expected as stems were cooked last week. Total cook time for stems was 5-7 minutes.

Once the swiss chard had started to soften, one tablespoon of pre-chopped garlic was added. If added sooner, it burns.

Lemon juice along with the zest of one lemon was added as I had already added the juice when the instructions were fully read. Pasta water was omitted as it is heavily salted. Extra hot water added to create the saucy consistency desired on the chard mixture.

Pasta and chard were not mixed together. Instead each component was layered on the plate separately: pasta, chard, Parmesan cheese, two fried eggs.

Scaled for Likeness: Great

This whole meal can be summed up with this statement from the teen counterpart: "is their enough for seconds?" Really, what else needs to be said?

In case you don't have teens, the dish was the perfect amount of garlic and lemon for chard sauce to cover the noodles. Shredded Parmesan, instead of grated added another nice texture element. Red pepper was hit and miss but the piece de resistance was the two fried eggs. It has to be said, this might just be added to the T&T list.

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green beans and corn tossed in, heat t

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001. Yikes, twenty years ago makes this paper print out old, no wait, that makes me old. Eek. Sadly, my current living quarters do not allow for cooking of this cheesecake. In fact the last time this recipe has been made have been close to six or seven years. That is just too long. Too long. Luckily, we are spending Spring Break at family with a real oven. A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature. If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix. Excessive mixing creates air pockets resulting in split mi

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap. Every year I wish and wish for cold weather so this table can eat soups without melting. Well this year winter came and came with a vengeance. Two days below freezing with no water, no power, no internet/cell service. It's the dark ages. If you need more info just search for Texas Grid Failure 2021 . Yes, this tragic affair has its own wiki page. Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing? Well, they don't. And with 17℉ temps, this tables fridge contents froze. What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies. I did not want the veggies floa

Eating Waffles

Search This Blog