#swish chard

[eclecticedna]

Gluten-free herb baked chicken with lemon vinaigrette dressing on a veggie salad. Can be made vegetarian by removing the chicken. Salad includes, kale, swish chard, corn, celery, carrots Brussel sprouts, green beans, fresh chickpeas and avocado.

[farmobileo3]

Harvest time!

[lizlemondyke]

I love you swiss chard I love you kale I love you romaine lettuce I love you carrots I love you tomatoes I love you cucumbers I love you beans and corn and squash

[swallowed-inthe-sea2]

May 6th, 2020

Update:

Its surprisingly easy to grow your own produce in your own backyards. The lettuce I thought died when we had a late frost bounced back and is growing lovely. I have so much spinach I'm not sure what to make with it.🤔

In order:

Spinach, Radishes, Swish Chard, Parsely, Kale, Curley Simpson Lettuce and some red variety, Strawberries, Arugula, and Rosemary .

[amoua]

It's been a while since I've written. I'll attempt to do so at least once a week just to check in.

Today's July 5, 2020--10:46PM

It's been a long work week and another will start tomorrow. I've been doing helicopter work for MMCD through most of the last week in the heat. It's been a beating with this weather and it looks to be another one this upcoming week. Hopefully we won't get any major rain again like last week's

My garden at work has been coming along super well! I'm super excited needless to say. I've spent so many hours outside of work on this project that I'm just glad it's coming together well. This is only the second year since I've been gardening at work. I'll post up some photos of it later. This garden is a total expansion from our tire garden last year. Our garden have expanded almost 500-800% from last year. I even have it fenced off too! Many hours have been spent on this project like previously mentioned.

There's too many varieties of vegetables to list but here goes: bush and pole beans, sweet corn, Brussel sprouts, two varieties of kale, at least 8 varieties of peppers, almost the same amount of variety of tomatoes, purple and green cabbage, broccoli, blue berries, spear mint, oregano, lemon basil, Thai basil, rosemary, turnip, cucumbers, watermelons, lemon grass, yellow squash, zucchini, radish, carrots, strawberries, green and red rhubarb, 3 varieties of big bulb onion, garlic chives, buttercup and butternut squash, swish chard, garlic...i almost forgot my 4 varieties of potatoes and asparagus... A lot for a second year attempt at a garden I tell you. It's going very well though. If only you can see this garden in person, I'd think you'd be very surprised how much have been accomplished. A lot of learning is done on the go and from many hours watching YouTube gardening videos. I'm doing better at managing plant disease and hopefully cultivating more yield through pruning. I've recently been dealing with Peter rabbit but with better fencing, we are not worried about him any longer.

I always said at the beginning of the year especially because if covid19, that even if everything is a wash, the garden growing season goes on because of this, there's something to look forward to.

My part-time weekend job is going well too. It's been a year now since I've worked there. I'm still loving it.

I hope all have been well with you too.

[dizzysdomain]

Great Juicing Tips That Everyone Should Check Out

Great Juicing Tips That Everyone Should Check Out You can begin to make juices at home with just a few simple steps. The following paragraphs include the information you need to get started. Try a masticating juicer. These types of juicers utilize a gentler juicing method, which helps the juice retain more nutrients. In addition, the juice has a longer storage life. If you’re juicing leafy greens for health benefits, adding a cucumber is a great idea. These types the smoothie diet plan of greens generally have a potent and slightly disagreeable flavor. Cucumber helps neutralize the bad taste of other leafy greens, and adds a nice flavor of its own. Cucumber is also very nutritious, especially if you don’t peel it beforehand. The healthiest vegetables for juicing are greens such as: chard, spinach, kale, collard greens and broccoli, amongst others. You should aim for juices that are comprised of between 50 and 70 percent greens. The addition of other fruits and veggies is simply to add more flavor. Most fruits contain naturally occurring sugars which increases your caloric intake, so green vegetable juices are healthier. Enjoy your juice, and try to drink it slowly. Take some time to notice how good the flavors taste. Swish the juice back and forth in your mouth to speed up salivation, a critical part of digestion. You can use juice as a meal replacement. Once you are more experienced and know how much produce you’ll need for a glass of juice, it will be easier to do. Drinking fresh juice alone as a meal allows the juice’s nutrients to quickly enter your bloodstream. Use color as your guide. Highly pigmented fruits and vegetables are often brimming with nutrition, from gorgeous greens to radiant reds and all the colors in between. These differences give you a fuller nutritious experience, as well as a wide range of tastes. If your kids do not like vegetables much, then juicing is a great idea to help them have an easier time eating them. As many parent know, children usually avoid vegetables. Juice vegetables and fruits together. Your children should enjoy this tasty drink more than a plate of vegetables. Always keep your juicer in plain view on your counter. Doing this will ensure that you use it regularly. Using it every day will be easy, if you see it and not have to waste a lot of time getting it ready. Research your fruits and vegetables before you create. The nutrient and vitamin contents of different fruits and vegetables are significant. Each has a unique nutritional profile. Attempt to blend the fruits and vegetables which provide a wide variety of nutrients you need on a daily basis. In addition to fueling your body with natural ingredients, you will also discover a world of unique and delicious flavors. Use some cranberries in your juicer if you are having any bladder problems. Make sure to use them when you feel symptoms developing. You want to try to add sweets to your juice, like berries, carrots or citrus. One of the tastiest cranberry blends is a mixture of cherries, blueberries and strawberries. Find the perfect mix to complement your taste. Juicers that feature a masticating option are your best bet. These types of juices work by using a single auger to break down the walls of various plant cells in fruits and vegetables, allowing for extra pureeing. You can add some variety to your juice using these features. You can use vegetables and fruits that you do not really enjoy in your juices and add other ingredients to mask the taste. You want to do this so you’re filling your body up with the nutrients it needs. Apple juice is a great base for juices, and can disguise a multitude of tastes you may not like. Cucumbers are excellent for juicing because they have beneficial elements for your hair and skin. Cucumbers have a lot of silica. Silica is also known to bolster connective tissue, thus enhancing bones, muscle and ligaments. It is imperative to realize the differences among fruits when making juice. For example, citrus fruits like mandarins, tangelos and oranges may not be suitable for use in a low-end juicer. You’ll need to be cautious when using melons, as mixing their juice with other fruits can impair the taste. You should consume your juice prior to having your meals. You get more health benefits if you drink the juice upon an empty stomach. You are likely to eat less of your solid foods as you’ll already be partially fully, helping you to avoid overeating. Using a juicer generates quite a bit of pulp. The amount will vary, depending on which fruits and vegetables you’re juicing with at any particular time. You can add this pulp to thinner juices for extra fiber. Having your juicer nearby in the kitchen all the time can help you get in the habit of juicing. Every time you see the juicer, you will remember the yummy and nutritious possibilities. When you choose vegetables to use in juicing, take care to select the ones that you already like to eat in solid form. Your juice does not have to contain the best-known vegetable for a specific vitamin or nutrient if you hate the taste of the vegetable. Find other vegetables that you like to eat that offer similar nutrients and vitamins to the vegetable you don’t like to eat. Juicing vegetables you like to eat raw will allow you to truly enjoy the juice you create. When consuming juices that you’ve created, it can add to your nutrition if you reserve some pulp and stir it back into the drink. The pulp is good for you, so consider adding it back into your juice drinks. You may add more or less pulp depending on your own personal taste, but the more, the better. To get the most out of your fruits and vegetables, make sure you juice the entire item, skin, peels and all. Fruit peels and skins have lots of antioxidants, nutrients, and fiber. In fact, in fruits, such as the apple, there are more flavonoids in the peel than in the fruit itself. However, there are some fruit peels, like grapefruits and oranges, that you should avoid incorporating in juice. These peels contain toxic substances and may also have been sprayed with pesticides. Any diet can be made healthier with the addition of fresh, delicious juices. The juice you can make from healthy produce is perfect for helping you stay in shape inside and out.

[vwv7]

Almost done with the veggies

Corn

Tomatoes

Cherry tomatoes

Tomatillos

Cucumbers

Lemon cucumbers

Green beans

Long green beans

Zuchinni

Summer squash

Green peppers

Hot peppers

Jalepeno peppers

Lettuce

Spinach

Arugula

Snow peas

Swish chard

Kale

Chives

Herbs

Still have to plant...

Strawberries

Another zucchini plant

Onions

Eggplant

Celery

[poem-today]

A poem by Chard deNiord

This Ecstasy

It’s not paradise I’m looking for but the naming I hardly gave a thought to. Call it the gift I carried in my loneliness among the animals before I started listening to the news. Call it the hint I had about the knowledge that would explode. In the meantime, which is real time plus the past, you’re swishing your skirt and speaking French, which is more than I can take, which I marvel at like a boy from the most distant seat in the Kronos Dome, where I am one of so many now I see the point of falling off. There’s not enough seats for us all to attend the eschaton. This ecstasy that plants beauty on my tongue, so that if it were a wing, I’d be flying with the quickness of a hummingbird and grace of a heron, is so much mercy in light of the darkness that comes. Who would say consolation? Who would say dross? Not that anyone would blame them. All night I hear so many echoes in the forest I’m tempted to look back, to save myself in hindsight, where all I see is the absence of me. Where all I hear is your voice, which couldn’t be more strange. How to go on walking hand in hand without our bodies on the path we made for our feet, talking, talking?

Chard deNiord

More poems by Chard deNiord are available through his website.

[farmobileo3]

Mustard greens, kale, celery, cilantro, beans, parsley, chives, oregano, radish, swish chard going strong at Mercado la Paloma. Today I gave a brief community lesson on how to harvest. April 16th I’m going to have a professional chef demonstrate how to put together a simple recipe from what we’ve been growing!

[jshoulson]

Today’s Poem

This Ecstasy --Chard DeNiord

It’s not paradise I’m looking for but the naming I hardly gave a thought to. Call it the gift I carried in my loneliness among the animals before I started listening to the news. Call it the hint I had about the knowledge that would explode. In the meantime, which is real time plus the past, you’re swishing your skirt and speaking French, which is more than I can take, which I marvel at like a boy from the most distant seat in the Kronos Dome, where I am one of so many now I see the point of falling off. There’s not enough seats for us all to attend the eschaton. This ecstasy that plants beauty on my tongue, so that if it were a wing, I’d be flying with the quickness of a hummingbird and grace of a heron, is so much mercy in light of the darkness that comes. Who would say consolation? Who would say dross? Not that anyone would blame them. All night I hear so many echoes in the forest I’m tempted to look back, to save myself in hindsight, where all I see is the absence of me. Where all I hear is your voice, which couldn’t be more strange. How to go on walking hand in hand without our bodies on the path we made for our feet, talking, talking?

[kimetal]

My Harvest: Summer Squash, Cherry Tomatoes, Green Beans, Cucumbers, Swish Chard, Broccoli, Basil, and Malabar Spinach. Thank you, @lancasterfarmfresh for this beautiful bounty of organic and sustainably sourced produce and special thanks to @sstephni for the delivery.🖤🖤🖤 https://www.instagram.com/p/CCZ79uaAAKg/?igshid=10psj17fukb6j

[donaldflower00-blog]

Swiss Chard Eggs Benedict

4 Freestyle Points 244 Calories

I love this lighter take on Eggs Benedict made with Canadian bacon, Swiss chard and poached eggs on a whole wheat English muffin. Perfect for breakfast or brunch!

To lighten these, I skip the Hollandaise sauce which shaves off hundreds of calories, since the egg yolks are perfectly silky on their own! This is delicious, you won’t miss it!

Swiss Chard is a healthy leafy green vegetable in season in the Spring. It’s a great addition to this breakfast but you can also add chard to pasta, soups, salads, and more!

How To Make Poached Eggs:

Crack eggs into individual small cups or ramekins.

Bring a deep skillet filled with 2 to 3 inches of  water to a boil. Add vinegar and salt. Reduce to simmer.

Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.

Carefully drop eggs one at a time into the center of the pot.

Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.

Gently remove eggs with a slotted spoon and place on plate lined with paper towels.

What does Swiss Chard Taste Like?

The stems of Swiss Chard look a little like celery, and come in rainbow, red or green varieties. You eat the leaves and the stems. The leaves are similar to the taste of spinach, while the stems are crunchy and slightly sweet.

How To Select Swiss Chard

Select chard with fresh green leaves, avoid leaves that have turned yellow.

Swiss Chard Benefits

Swiss Chard is high in antioxidants and an excellent source of Vitamin C and A and a good source of magnesium.

You May Also Like:

Swiss Chard Eggs Benedict

I love this lighter take on Eggs Benedict made with Canadian bacon, Swiss chard and poached eggs on a whole wheat English muffin. Perfect for breakfast or brunch!

Ingredients:

1 teaspoon unsalted butter

1 teaspoon olive oil

1/2 bunch (6 cups) Swish Chard, washed well, stems and leaves separated

1/2 cup white onion, diced

1/2 teaspoon kosher salt and black pepper, to taste

4 slices Canadian Bacon

4 large eggs

2 light multi-grain or gluten-free English muffins, toasted and split

Directions:

Dice the stems of the chard, and slice the leaves.

Heat a large skillet on medium-low heat; heat the butter and oil until melted.

Add the onions with a pinch of salt and pepper. Cook, stirring occasionally until the onions become translucent, about 5 minutes.

Bring the heat up to medium-high, and add the stems with 1/4 cup water, cover and cook until soft, about 8 to 10 minutes.

Add the chard leaves with 1/2 teaspoon salt; cook until wilted, about 2-3 minutes. Set aside on a dish and keep warm.

To the skillet on medium-high heat, add the ham and cook until lightly browned on each side, about 1 minute. Set aside.

Meanwhile, for the Poached Eggs:

Crack eggs into individual small cups or ramekins.

Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.

Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.

Carefully drop eggs one at a time into the center of the pot.

Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.

Gently remove eggs with a slotted spoon and place on plate lined with paper towels.

Divide the muffin half among 4 plates.

Top each muffin half with a piece of ham, 1/4 of the chard and top with 1 egg.

Nutrition Information

Yield: 4 servings, Serving Size: 1 Egg Benedict

Amount Per Serving:

Freestyle Points: 4

Points +: 7

Calories: 244 calories

Total Fat: 9.5g

Saturated Fat: 3g

Cholesterol: 202mg

Sodium: 1136mg

Carbohydrates: 25.5g

Fiber: 10g

Sugar: 4.5g

Protein: 19.5g

All images and text ©Gina Homolka for Skinnytaste

posted March 24, 2019 by Gina

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Source: https://www.skinnytaste.com/swiss-chard-eggs-benedict/

[theunicorneffect]

#DinnerWithRain: Creamy Tuscan Chicken & Shrimp

Creamy Tuscan Chicken & Shrimp

*Please Note: Recipe serves 3 people for two nights dinner. 

What You Need

For Chicken & Shrimp:

4 Chicken Breast Fillets 

1 pound of medium size shrimp, tail removed 

2 cups Power Greens Mix (Kale & Spinach, Swish Chard if you life)

1 cup Heavy Cream and Grated Parmesan Cheese

Seasoning of choice 

1 cup Onions + 1 c Sun dried tomatoes required. Mushrooms and artichoke hearts optional

2 tbsp Butter + 1 tbsp olive oil (don’t ask)

For Sweet Potato Mash

4 Medium Sweet Potatoes

1 cup Bourbon + 1 c water + 1 c milk

2 tbsp butter

1/2 cup plain green yogurt

cinnamon sugar and garlic powder. (Light amount)

If no cinnamon sugar use a little cinnamon and brown & white sugar

What To Do

First things first, season your chicken and shrimp, separately and place in fridge to marinate for at least an hour to 24 hours. 

Wash your sweet potatoes, microwave for 12-15 mins or until soft. Once potatoes are soft - allow to cool (10 mins). Once the sweet potatoes have cooled down some cut in half long way and short way, peel off skin. Place deep saucepan on medium heat add milk, water, garlic powder and butter. Place sweet potatoes in saucepan 

In the mean time, place large skillet on medium high heat, add 1 tbsp olive oil. Once hot add chicken breast to the skillet and allow to cook for 10-12 mins,

[ericwsutrainer]

Beagle with pesto, apple, lettuce, swish chard and black beans!... . . Yum right! . Keep it healthy this week!!! 😀🤭🥗

[winkbooks]

The Bob's Burgers Burger Book: Real Recipes for Joke Burgers

The Bob's Burgers Burger Book: Real Recipes for Joke Burgers by Loren Bouchard and the Writers of Bob’s Burgers Universe 2016, 128 pages, 6.6 x 0.6 x 9.1 inches, Hardcover $13 Buy one on Amazon

I can’t cook.

A few years ago though, I had the semi-crushing revelation that it’s not that I don’t know much about cooking, it’s that I legitimately can’t cook. I’m terrible at it. No piece of chicken would go uncooked to a leathery dryness that couldn’t even be passed as “jerk.” No meat sauce could be made properly spiced, just prepared with the desperate hope that crushed red pepper and more tomato paste could cure anything. It was my wife that graciously brought me the knowledge that I wasn’t just not-so-great at cooking, but I legitimately cannot cook to save my life or the lives of whatever poor group I was cooking for. I thank her for coaxing out this revelation of myself (and for being an amazing cook).

I do, however, like cartoons. And the good news is that Bob’s Burgers isn’t a show about cooking, it’s a show about family and it’s quickly grown into one of the best shows on TV. Bob’s Burgers treads an amazing line between strange and sweet, highlighting the ridiculous exploits of the Belcher clan, a family of oddballs who love each other and are continually misunderstood by the rest of the world while running a small, boardwalk burger shop. Over the past few seasons each character has been fleshed out into people more real than anything you’ll find on your average lawyer or cop show. And it’s a lot funnier than most episodes of NCIS.

The show’s success has prompted a good sized following, and when one member of fandom created a Tumblr dedicated to creating or recreating the fanciful burgers listed in each episode as The Burger of the Day fans were naturally interested. The creators of the show were just as tickled and soon partnered with its creator to create this lovely book that’s perfect for any fans of the show or adventurous burgers in general. You only need to bring an appetite, some buns, and a very healthy love of puns.

The book contains Cole Bowden’s recipes for dozens of burgers, lovingly written up by creator Loren Bouchard and the writers of the show and featuring side dishes of show art and jokey asides that any fan can enjoy. The recipes run the gamut from the more ordinary (like the “Is This Your Chard? Burger” with Swish chard, caramelized onions, and creamy cheese), to the fanciful (such as the “Beets of Burden Burger” which features a dill-seasoned burger topped with a sautéed carrot and beet mix with smooth sour cream).

The recipes are fun to read and fun to make, even if my attempt to recreate the “Baby You Can Chive My Car Burger” looked more like a three car pileup than something anyone would like to eat. But that’s not the book’s fault; like Bob one must be willing to try and try again, no matter how much humiliation the Louises, Genes, Lindas, and Tinas in your life may pile upon you, like so much Sriracha mayonnaise. So next spring I’m prepared to break out the grill and spatula again and give it another go with this delightful cookbook, which I think would make a great addition to any cook’s library. The book is fun enough to read on its own, but it also may help some of us even attain the skills that only the Bob's in each of our lives have (both on the grill and in the ability to put up with a pretty crazy family and town).

So in conclusion, I’ll leave you with a bit of wisdom from the book itself that may help you along your culinary path: “Don’t have a fishmonger? Get one. Who are you going to trust to mong your fish if not a fishmonger.” Truly words that I and anyone who’s ever dressed up like a burger or written a song about zombie butts can live by.

– Rob Trevino

January 24, 2017

[forksflash]

Dropped the beet on dinner tonight. 😂 fresh fettuccine with beets, swish chard, walnuts, goat cheese & other components for flavor. #pasta #vegetarian #dinner #cooking #food #blueapron