Soup in the crock pot on a windy night. Can’t beat that! I can’t believe it is already the third week of Advent. The last few weeks have just flown by. I don’t usually use the crock pot on weekends, but it definitely helps on these busy days during the holiday season (AKA, finals week).
The inspiration for this recipe came from Allrecipes.com. I used a number of items from our last 2 boxes to create this nicely spiced soup.
We got some surprise Swiss chard in our box last week; substituted for lettuce. Not exactly interchangeable (especially when I was counting on that lettuce for lunch). Good thing we like chard! I wanted to do something different with the chard. I saw a recipe on Food.com for Enchiladas with Barbecued Greens. The recipe just didn’t say Mexican food to me, but the idea was genius!
I don’t make enchilada casserole very often, because of the calorie count. This is a really healthy way to make them!
I recently mentioned that I couldn’t make a frittata because I didn’t have a broiler-proof skillet. I have since shopped for one, and quickly decided I wasn’t spending $60 for a skillet I wouldn’t use that often. (Plus, my small kitchen doesn’t have room for another big skillet!) I decided to go at this another way.
I do have a skillet that can go in the oven at 400 degrees, so that was my work around. Certainly, if your skillet can go under the broiler, go for it! If you go the broiler route, you probably would only need to broil the frittata for about 2 or 3 minutes.
In keeping with our tradition of going meatless on Fridays during lent, I was looking for a Swiss chard main dish to serve last week. I found this recipe on Yummly for Soba Noodles with Swiss Chard-Miso Pesto. Unfortunately, our local grocery store did not have several of the Oriental ingredients I needed for this recipe, so I had to improvise.
Fill a large pot with water, generously salt the water with Kosher salt. Bring to a boil.
While the water is heating, cut the ends off the chard stems and discard. Cut the stems from the chard leaves at the base of each leaf. Cut the stems into ¼ inch pieces, set aside. Coarsely chop the leaves.
When the water is boiling, add the chard leaves and garlic. Boil until chard is wilted, about 2-3 minutes. Remove the chard and garlic from the water with a slotted spoon, leaving the water in the pot.
Place the chard leaves and garlic in a food processor with the tomato paste, soy sauce, and rice vinegar. Process until smooth, scraping the sides as necessary. Set aside.
Return the water in the pot to boiling. Add Mai Fun and cook until al dente, according to package directions. Drain Mai Fun and rinse with cold water. Drizzle with 1 teaspoon of oil. Set aside.
Dry out pot. Heat 1 tablespoon oil over medium heat. Saute chard stems and carrots until tender crisp, about 3 minutes. Remove from heat.
Add the Mai Fun and chard pesto to the vegetables. Toss to combine.