I found this recipe on Simply Recipes. I’ve only made Swiss chard once before, when I tried out Blue Apron for several weeks. It’s very hearty!
- 1 bunch Swiss chard, stems and leaves chopped into 1-inch chunks, divided
- 1 T olive oil
- A dash of red pepper flakes
- 2 garlic cloves, thinly sliced
- Heat a skillet to medium heat. Add the olive oil and garlic and saute for 1-2 minutes.
- Add the Swiss chard stems and cook 3-4 minutes.
- Add the leaves and cook for 3 more minutes, or until leaves have slightly wilted.
If you want to stay away from milk, you can make these mashed potatoes with chicken broth and they will taste just as good.
- 7-8 red potatoes, scrubbed
- 1 T butter
- 1/4 cup chicken broth
- Place the potatoes in a pot and cover with water. Bring to a boil.
- Allow the potatoes to boil for about 15-20 minutes, or until they are soft when pierced with a fork.
- Drain the potatoes and mash them. Add salt, pepper, butter, and chicken broth.
These pork chops are ready in 10 minutes once you throw them on the cast iron skillet!
- 3 pork chops, about 3/4 inch thick
- Garlic powder
- Italian seasoning
- 1 T Olive oil
- 1 T butter
- Sprinkle the pork chops with salt, pepper, garlic powder, and Italian seasoning.
- Heat the olive oil and butter on medium high heat in a cast iron skillet. Add the pork chops.
- Cook pork chops 4-5 minutes per side, or until food thermometer registers at least 160F.
Eggplant is delicious when it’s roasted. I found this on Add a Pinch. Try it now!
- 1 eggplant
- 1-2 T olive oil
- Peel and slice the eggplant into 2-inch cubes. Spread the cubes out on a flat surface lined with a paper towel and generously salt them. Allow the cubes to sit out for half an hour.
- Preheat the oven to 425F. Pat the cubes dry and remove excess fluid. In a bowl, combine the cubes with the olive oil, more salt, and pepper.
- Line a baking sheet with aluminum foil and mist with cooking spray. Arrange the cubes in a single layer, making sure they do not touch each other.
- Roast at 425F for 25 minutes.
This cauliflower soup has a bit of spice to it from the pepper, and it’s very comforting on a rainy night!
- 1 3/4 cup chopped sweet onion (about 3/4 of an onion)
- 1 T olive oil
- 1 head cauliflower, cut into small chunks
- 3 minced garlic cloves
- 4 1/2 cups chicken broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- In a large stockpot, heat the olive oil on medium and add the onions. Saute for about 5 minutes or until onions are soft and translucent.
- Add the garlic and saute another 30 seconds or so.
- Add the cauliflower and pour in the chicken broth. Add the salt and pepper and stir well.
- Bring to a boil and then reduce heat and let simmer, covered, for 30 minutes.
- Once the soup has cooled, use an immersion blender to blend it into a creamy consistency. Serve with hot bread!
I’m trying out lots of new soup recipes. So far, I’m happy with the carrot soup I tried a few weeks ago, and I’ve been making it nonstop. Next step: sweet potato soup! I found this recipe on Greatist. I used 3 1/2 cups of chicken broth instead of 4, and the soup came out very thick. I might add the additional 1/2 cup next time. It has a very comforting autumn-like butternut squash soup flavor.
- 2 T olive oil
- 1 small onion, diced
- 1-2 tsp salt (I used 1 tsp)
- Black pepper (I used 1/4 tsp)
- 1 shallot, diced (I omitted this)
- 1/2 tsp cinnamon
- 2 cloves garlic, minced
- 3-4 sweet potatoes, about 2 pounds, peeled and cut into 1-inch cubes (I used 3 potatoes)
- 4 cups chicken broth (I used 3 1/2 cups)
- 1 tsp paprika
- In a large soup pot, heat the olive oil over medium heat and add the onions. Saute the onions until they are soft and fragrant, about 5-10 minutes. Stir in the salt and pepper.
- Add the minced garlic and saute another 1-2 minutes.
- Stir in the sweet potatoes, chicken broth, cinnamon, and paprika. Bring to a boil and then reduce heat and simmer, covered, for 30 minutes, or until potatoes are soft when pierced with a fork (this took about 45 minutes for me).
- Using an immersion blender, puree the soup. I found it easier to start off with the immersion blender and then pour the half-pureed soup into a large blender, since the potato chunks can be difficult to break up with the immersion blender.
It’s been raining for several days in Florida, and what better way to beat the rainy day blah feelings than by brewing up a small batch of sweet iced tea? The original Lipton recipe calls for 8 cups water, 2 tea bags, and 1/2 cup sugar. Stick it in the fridge for several hours. If you want a fast Lipton iced tea, steep 4 cups of water with 2 tea bags and stir in 1/2 cup sugar. Then, add 6 cups ice cubes! Here is the recipe I made today:
- 1 bag Lipton Iced Tea
- 4 cups water
- 1/4 cup white sugar + 1/8 cup more if you want it sweeter
- Boil 4 cups of water and pour into a large Pyrex with the tea bag. Let steep 3-5 minutes.
- Remove tea bag and stir sugar in. I like to add 1/4 cup sugar when I want a basic sweet tea but if I’m looking to have a really sweet drink I add the extra 1/8 cup in there!