Thursday, February 9, 2012

Left Over Pot Roast Tacos

We never finish a pot roast in one sitting, and I didn't really know what to do with it for another meal. Tonight, I made this taco filling (though it says it's for chimichangas). Easy, quick and tasty.,1726,146176-227196,00.html

Wednesday, February 1, 2012

Swiss Chard with Chickpeas

This is a recipe that is so much more than the sum of it's parts.  I don't know where the sweetness comes from, but it has just a hint of it.  Delicious and filling as a main dish for lunch.

Swiss Chard with Chickpeas
Gourmet Cookbook

2 small onions, thinly sliced
2 garlic cloves, thinly sliced  I chopped mine
3 tablespoons olive oil
2 small tomatoes, cut into 1/4-inch dice
2 cup rinsed canned chick-peas I prefer this with a can of Great Northern beans instead of the chickpeas
1 pound Swiss chard, stems discarded and leaves coarsely chopped
1 tablespoon fresh lemon juice

Cook onion and garlic in oil in a large nonstick skillet over moderately low heat, stirring, until softened. Add tomato and chick-peas and cook, stirring, 5 minutes. Add Swiss chard and cook, covered, until wilted, about 2 minutes. Add lemon juice and season with salt and pepper.