Sauteed Mushrooms and Swiss Chard

For a few months now I've been getting a weekly Bountiful Basket. If you want more information check here. Basically I get a basket full of fruits and vegetables every Saturday and the best part is I have no idea what I am getting each week. It's been fun trying out different things and I am amazed at how much the kids love it. This week we got swiss chard and it has been a long time since I made anything with it so I started out safe but if we get it again I have some great plans for it. I love swiss chard because it has a ton of nutrients and doesn't have a weird taste.

Sauteed Mushrooms and Swiss Chard
1 Tbs. Olive oil
1/2 Tbs. Butter
1 Bunch of swiss chard (usually about 5-7 leaves)
slice mushrooms
2 garlic cloves, diced
salt and pepper to taste

Wash swiss chard. Then cut off the stems and set the leaves aside. Chop up the stems. Over medium heat combine butter and olive oil. Once heated add stems. If it's sizzling a lot turn the temperature down. Take the leaves and slice them into 1 inch strips. After about 6-8 minutes add the garlic and the mushrooms. Let cook for about 3 minutes and then add the chard leaves and salt and pepper. Cook until leaves begin to wilt. The leaves cook done a considerable amount so it might seem like a lot of leaves but it isn't. Once leaves begin to wilt take off the heat and serve.

It was a great side dish to our Bountiful Basket corn on the cob and free pork chops from Albertsons.

Baked Kale Chips!! You Know You Want to Try Them.

On my quest to living a healthier lifestyle I have been reading tons of articles and for awhile now I've read about baked kale chips. Interesting right? Well we love kale in our soup so I figured it could be pretty good. Let me tell I like it but more than that it is SO easy!!

First off if you don't know what kale is it is a dark green leaf usually found by the cabbage in your produce area. It is full of nutrients and is said to be a natural detox, help protect from cancers, full of fiber, and six million other benefits. So if you haven't tried it... do!

Baked Kale Chips

One bunch of kale- I used the curly stuff because out here in no man's land it's all I can find but all varieties work.
1/2 Tbs. olive oil
Sea Salt to taste

Pre heat your oven to 300 degrees. Wash and dry your kale and remove the stem and the tough center ribbing. Cut in to large pieces and toss in a bowl with the olive oil and sea salt. Spread the kale out in a single layer on to a parchment lined baking sheet and bake for 20 minutes or until crisp. Take out of the oven and let cool. Dig in.

Creamy Garden Vegetable Soup

My roommate made me this when we lived in Utah and I loved it. It's a great way to use up zucchini because usually by this point in the season I've had enough zucchini whether it's grilled, deep fried, baked, or in some type of dessert but in this soup it gives great texture and AWESOME flavors. I forgot how much I loved this soup until I found it on Recipezaar. I was so excited I had to make it right away. We ate the whole pot!!

Bonus this soup is so easy even Sam can make it and he has very limited privileges in the kitchen due to the chicken-shrimp-pasta a roni debacle of '06. He actually made the soup tonight because I overbooked myself and it was delicious. He might even get his kitchen privileges back.

Creamy Garden Vegetable Soup

3 medium zucchini
1 tablespoon fresh basil, chopped (If using dried decrease to 1 tsp.)
2 tablespoons butter
1 medium onion, chopped
¼ cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 cups chicken broth
1 teaspoon lemon juice
4 medium tomatoes
1 (12 oz.) can evaporated milk (can use fat-free or low-fat)
1 ½ cups frozen or fresh corn kernels
1/4 cup freshly grated Parmesan cheese

Chop zucchinis and tomatoes to bite sized pieces. In a large pot, melt the butter over medium heat. Add the zucchini, basil, parsley and onion and saute for 2-3 minutes, stir occasionally. Add flour, salt and pepper and stir and cook for one minute. Gradually add the chicken broth, stirring constantly. Add the lemon juice; mix well. Bring the soup to a simmer, stir to prevent anything from sticking, and cook for 2-3 minutes, until the zucchini is tender but still has some bite to it (I always under cook it since it sits in the pot I really don't want it over done and mushy). Add the tomatoes, evaporated milk, and corn. Bring the soup to a boil and reduce the heat to medium-low. Cover the soup and simmer until the corn and zucchini are tender. Stir in the cheese just before serving.

* Notes- When it's just my family (Sam, Wesli, Kellen, and Myself) I halve the recipe because it's not as great to me the next day because the zucchini get a little too mushy.

I usually make rolls or breadsticks with this and it's delicious but I didn't this time.