How to Make Chard Pie

Known as Tourte de Blette in French, chard tart or chard pie can be made in two types: a savory salty version or a sweet version topped with icing sugar.  It can be paired with a simple salad to make a complete meal or served with tea or coffee for a tasty dessert. 

Ingredients:

2/3 lbs. pastry cream

1 lb. chard (or rhubarb or spinach)

1.8 oz. pine nuts

1.8 oz. grapes

vanilla

1/4 cup white rum

Cookie dough:

2/3 lb. flour

2/3 lb. butter

1 egg

3.5 oz. sugar

1 pinch of salt

Directions:

1. Prepare a classic pastry cream (creme patissiere) or confectioner’s custard with flour, eggs, sugar, and milk. Allow to cool down.

2. Prepare cookie dough or sugar crust pastry made of 50 percent butter. Use half for the bottom crust, arrange in a pie dish and keep in the refrigerator for one hour. Use the other half of the dough to make the cover for the pie. Flatten in a round shape and refrigerate for an hour.

3. Blanch the chard in hot water and refresh with cold water. Drain and mince. Mix blanched chard with the custard. Add the raisins and pine nuts. Mix it all together and add a small drop of rum.

4. Take the pastry in the pie dish out of the fridge and prick some holes in it using a fork.  Place the chard and custard filling inside. Cover it with the round pastry and remove the extra dough on the sides. Place in the oven for 35 minutes at 180 degrees.

5. Remove the mold and sprinkle with sugar. Place the chard tart on a serving plate and slice. It is now ready to serve.

Packing Healthy Lunches At Work

Dietitian Sonya Kaster discusses ways to incorporate healthy meals when packing a workplace lunch. These are very innovative ideas to have healthy lunches at your work area and also you can pack and carry along with you.

4-5 slices fresh apples

1 chicken sandwich

2 small cookies

1 serving of salad

Preparation Instructions:

You can start to plan your daily meal by making a list of items that you would need. This way when you feel hungry you can always grab something healthy to eat without going for unhealthy snacking. This can be done ever week so it does not get boring with the same lunch menu everyday. Interesting food can be packed in a very interesting way and you can portion control you meals as well.

How to Make Artichoke And Beef Fettuccine

This is a great recipe for using up leftover roast beef. In this recipe adapted from “Betty Crocker’s Fix-It-Fast Family,” fettuccine is tossed in a mixture of canned artichokes with its juice combined with half and half cream, onions, and cooked roast beef cut into bite-sized pieces. 

Ingredients:

8 oz uncooked spinach fettuccine

6 oz. marinated artichoke heats, cut in half (reserve marinade)

1 small onion, chopped fine

1 cup half and half

½ cup freshly grated Parmesan cheese

2 cups bite-sized, cooked roast beef

Directions:

1. Cook the pasta according to the directions on the package.

2. In the meantime, pour 1 tablespoon of the marinade in a large skillet place over medium heat. Bring to a boil. Add the onion and sauté until barely tender, about 4 minutes.

3. Add the half and half, stirring occasionally, until hot. Add the cheese, artichoke hearts, and beef. Cook, stirring occasionally, until hot. Stir in the cooked fettuccine and remove from the heat.

How to Make Roasted Chicken Thighs

Chicken thighs are coated in olive oil and covered in a spice rub of salt, pepper, granulated garlic, paprika, and lemon pepper in this one of the easy chicken recipes perfect for lunch or dinner anytime of the week. 

Ingredients:

8 chicken thighs (on the bone)

2 teaspoons salt

2 teaspoons pepper

2 teaspoons granulated garlic

2 teaspoons paprika

2 teaspoons lemon pepper

Olive oil to rub

Directions:

1. Preheat oven to 350-degrees.

2. Combine the salt, pepper, granulated garlic, paprika and lemon pepper in a bowl or shaker.

3. Wash the chicken thighs under cold water and dry.

4. Rub olive oil over the chicken thighs. Set the chicken thighs on a baking sheet. Generously sprinkle the combined seasonings over the chicken thighs.

5. Bake in a hot 350-degree oven for approximately 25-30 minutes or until a cooking thermometer registers the cooked meat to 165-degrees. Serve with rolls and a salad.

How to Make Flourless Chocolate Cake

Compared to regular chocolate recipes for cakes , flourless chocolate cake is heavier and moist. It is similar to brownies but lighter and more elegant. 

Ingredients:

7 oz. semisweet baking chocolate
2 oz. unsweetened baking chocolate
1/4 cup orange liqueur
Grated rind from 1 orange
16 tablespoons butter, cut into ¼ in. slices
5 eggs
1 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup cornstarch
For the Filling:
3 oz. semisweet baking chocolate
1/2 oz. unsweetened baking chocolate
3 tablespoons orange liqueur
4 to 5 tablespoons unsalted butter, cut into 1/4 in. slices
For Serving:
Whipped cream flavored with orange liqueur or pure vanilla extract OR chocolate icing

Directions:

1. Preheat the oven to 350 degrees F. Line 2 four-cup cake pans with waxed paper, and butter and flour.

2. Break up the chocolate and place it in a double boiler, along with the orange liqueur and orange rind until smooth and creamy. One slice of butter at a time, beat the butter into the chocolate mixture until smooth, creamy, and has the consistency of heavy mayonnaise. If the mixture is runny, beat it over ice water.

3. In the bowl of an electric mixer, beat the eggs and sugar on low speed. Increase the speed to high and add the vanilla. Beat until fluffy and doubled in volume. The mixture should form soft peaks when the beaters are lifted. Slowly and gradually beat the cornstarch into the egg mixture. Be careful not to over beat. Fold the chocolate mixture into the egg mixture a little at a time.

4. Pour the batter into the prepared cake pans, filling them about 2/3rds. Place in the oven, leaving 2 in. of space between the pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out looking oily. Remove from the oven and cool in the pans for 10 minutes.

5. In the meantime, prepare the filling by melting the chocolate and the liqueur in a double broiler until smooth and creamy. Beat in the butter pieces one at a time.

6. Once the cakes have cooled for 10 minutes, run a knife around the edges of one pan and remove the cake and waxed paper. Serve with whipped cream flavored with orange liqueur or pure vanilla extract or top the cake with chocolate icing.

How to Make Cappuccino

Bad espresso will make a poor cappuccino so before making cappuccino, better perfect making espresso breakfast recipes first since it is the base of the whole drink and many other coffee drinks or mixes.

Ingredients:

1 cup boiled milk

1 cup freshly brewed espresso

2 teaspoon white Sugar

½ teaspoon ground cinnamon

Directions:

1. Take 2 coffee mugs and pour the prepared espresso in them.

2. Pour the boiled milk evenly between the cups.

3. Add the sugar, and mix well.

4. Sprinkle with cinnamon to taste.

How to Make Buttermilk Biscuit Sausage Pinwheels

Buttermilk biscuit sausage pinwheels, adapted from Blue Ribbon Recipes from the Old Farmer’s Almanac by Polly Bannister, make a delectable breakfast recipes, snack or potluck party food. It is also prefect for picnics and lunch box treats.

Ingredients:

½ cup shortening
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon of salt
1 cup buttermilk
1 lb. pork sausage

Directions:

1. In a medium bowl, mix together the flour, baking powder, and salt. Cut in the shortening with a pastry blender. Stir in the buttermilk.

2. On a lightly floured surface, knead the dough for about 5 seconds, adding a little flour if the dough is sticky. Roll into a 9 x 12 in. rectangle. Spoon the sausage over the dough, leaving a 1 in. border on all side. Roll up the dough, beginning at one short side. Refrigerate for 30 minutes.

3. Preheat the oven to 425 degrees F. Lightly grease a baking sheet.

4. Cut the rolled dough into ½ in. slices. Place these slices cut side down on the prepared baking sheet. Bake 25 to 30 minutes, or until the biscuit is golden and the sausage is cooked through.