SWISS CHARD AND TOFU STIR-FRY
This Swiss chard and tofu stir-fry is vegetarian, vegan, and gluten-free, making it a healthy dish that can be served to the whole family.
Provided by Jolinda Hackett
Categories Entree
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and heat for just a minute or two, until lightly browned.
- Add the cubed tofu and cook until lightly golden brown on all sides, stirring occasionally as needed.
- Once the tofu is almost cooked, add a splash of soy sauce or tamari, stirring to coat the tofu well.
- Add the mushrooms and cook with the tofu for another minute.
- Add the chopped Swiss chard. Drizzle with the sesame oil and stir.
- Sprinkle with a bit of sea salt and a dash of cayenne pepper.
- Allow the Swiss chard to cook down just a bit, until slightly wilted but still tender, rather than soft.
- Serve immediately over brown rice and enjoy.
Nutrition Facts : Calories 114 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 297 mg, Sugar 1 g, Fat 9 g, ServingSize about 3-4 servings, UnsaturatedFat 0 g
FARFALLE WITH CHICKEN, PORCINI MUSHROOM AND SWISS CHARD
Provided by Giada De Laurentiis
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Reserve the liquid.
- Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain and reserve about 1 cup pasta water.
- Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots mushrooms, 1 teaspoon salt and 1/2 teaspoon pepper. Cook until the shallots are soft, about 3 minutes. Add the chard in batches and cook until wilted, about 7 minutes. Sprinkle 1 teaspoon salt and the remaining 1/2 teaspoon pepper.
- Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and the reserved mushroom-cooking liquid to the pasta. Add reserved pasta water if necessary. Toss until all the ingredients are coated and serve.
PENNE WITH SWISS CHARD
Categories Dairy Leafy Green Pasta Sauté Quick & Easy High Fiber Fall Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Fill a 4-quart kettle three-fourths full with salted water and bring to a boil for pasta.
- Chop Swiss chard into 1/4-inch-wide pieces and finely chop separately red pepper flakes and onion. In a 12-inch heavy skillet cook onion in butter over moderate heat, stirring occasionally, until golden brown, about 5 minutes. Add Swiss chard and cook, stirring, 15 minutes, or until tender.
- While Swiss chard mixture is cooking, cook pasta in boiling water until al dente and drain in a colander. Add pasta to Swiss chard mixture with red pepper flakes, cream, and nutmeg and cook, stirring, 1 minute. Remove skillet from heat and stir in Parmesan and salt and pepper to taste.
PENNE WITH MUSHROOMS
Tiny, white button mushrooms make a delicious, simple sauce for pasta. Try them with penne or large shells.
Provided by pigmrtn
Categories Main Dish Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Place the penne pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
- Heat the oil in a large skillet over medium heat, and cook the garlic and mushrooms until mushrooms are tender. Season with salt and pepper, and mix in the butter.
- In a large bowl, toss the cooked pasta and the mushroom mixture. Sprinkle with Parmesan cheese and garnish with parsley to serve.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 47.4 g, Cholesterol 12 mg, Fat 19.5 g, Fiber 3.7 g, Protein 13.6 g, SaturatedFat 4.8 g, Sodium 104.6 mg, Sugar 2.7 g
SWISS CHARD AND PENNE SOUP
Make and share this Swiss Chard and Penne Soup recipe from Food.com.
Provided by Tonkcats
Categories Penne
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Steel knife: With food processor running, drop garlic through feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns.
- Remove leaves from chard and reserve. Cut stems into feed tube lengths.
- Ultra thick: Stand stems in feed tube; slice, using light pressure.
- Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes.
- Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
- Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan.
- Mix in beans, fennel seed, red pepper flakes, salt and pepper.
- Bring to boil and cook until penne is tender, about 3 minutes.
- Can be made ahead. Pass the Parmesan cheese.
PENNE WITH CHARD
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Rinse the Swiss chard and chop it fine.
- Heat the oil in a large skillet. Add the onion and saute until tender. Stir in the garlic and prosciutto. Saute briefly, then add the tomatoes. Cook until they soften. Add the Swiss chard and continue cooking over medium heat, stirring, until the Swiss chard is nearly tender. Season to taste with salt and pepper.
- While the swiss chard is cooking, bring a large pot of salted water to a boil for the penne. Cook the penne until al dente, about seven minutes. Drain.
- Transfer the penne to a warm bowl, add the Swiss-chard mixture and toss to combine the ingredients. Serve with grated Parmesan cheese.
PENNE WITH SWISS CHARD AND GARLIC
Categories Garlic Pasta Tomato Quick & Easy High Fiber Summer Chard Gourmet
Yield Serves 2
Number Of Ingredients 8
Steps:
- Rinse and drain separately the Swiss chard stems and leaves. In a large heavy skillet cook the red pepper flakes and the garlic in the oil over moderate heat, stirring, until the garlic is pale golden, add the stems and 1/4 cup of the water, and cook the mixture, covered, for 5 minutes, or until the stems are just tender. Add the leaves with the remaining 1/4 cup water and salt and pepper to taste and cook the mixture, covered, for 5 minutes. Stir in the tomatoes and cook the mixture, covered, for 3 minutes, or until the leaves are tender.
- While the chard is cooking, in a kettle of salted boiling water boil the penne until it is al dente and drain it in a colander. In a large bowl toss the penne with the chard mixture and 1/4 cup of the Parmesan and serve it with the additional Parmesan.
SAUTEED SWISS CHARD WITH MUSHROOMS AND ROASTED RED PEPPERS
Made this up when I had Swiss chard and did not know what to do with it. Added whatever I had in the fridge. Added some white wine and voila. Yummy. You can also use other veggies or seasoning you have on hand.
Provided by BramptonMommyof2
Categories Side Dish Vegetables Greens
Time 31m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until onion is translucent and mushrooms soften, about 5 minutes. Stir in Swiss chard, red pepper, oregano, basil, salt, and black pepper. Cook until Swiss chard is wilted, about 3 minutes. Stir in white wine; cook until Swiss chard is tender, 3 to 4 minutes more.
Nutrition Facts : Calories 149.9 calories, Carbohydrate 7.8 g, Fat 10.4 g, Fiber 1.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 204.9 mg, Sugar 2.8 g
PENNE PORCINI -- WITH TOMATO, PROSCIUTTO & PORCINI MUSHROOMS
Penne pasta tossed in porcini tomato red wine sauce with prosciutto di Parma. From Cafe Lucci :O) I will put in an estimate for the time.
Provided by MissTiff16
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Fill a 5-quart stock pot 3/4 full with salted water and bring to a boil for pasta. Pre-heat a 3-quart stock pot over medium heat and add olive oil, shallots and prosciutto. Stir with a wooden spoon and cook 2-3 minutes until shallots are translucent. Deglaze pot with red wine and reduce by half. Squeeze excess wine out of porcini mushrooms and add to red wine reduction. Add tomatoes and bring to a boil. Season with salt and pepper and add cream, stirring to incorporate. Bring to a boil and reduce heat to low, stirring occasionally.
- Add pasta to boiling water and cook al dente. Drain and return to pot. Add sauce, cheese and basil and mix well. Serve immediately and sprinkle with more cheese as preferred.
- Suggested wine: 2000 Frescobaldi/Mondavi Lucente
- (blend of Cabernet, Merlot and Sangiovese).
Nutrition Facts : Calories 1844.2, Fat 105.2, SaturatedFat 59.9, Cholesterol 340.5, Sodium 444, Carbohydrate 193.1, Fiber 26.3, Sugar 3, Protein 30.5
PARMESAN MUSHROOM PASTA WITH TRUFFLE OIL RECIPE - (3.7/5)
Provided by rossboys
Number Of Ingredients 14
Steps:
- Cook 1 lb pasta according to package directions, then drain, rinse under cool water, and set aside. While pasta is cooking, heat 1 Tbsp olive oil over medium heat in a large sautee pan, and sautee 1 large onion, sliced until translucent and starting to darken in color, about 15 minutes. Add 1 lb mushrooms, sliced and sautee until the mushrooms are dark and have released and then cooked off their juices, about 10 minutes. Add 3 - 4 cloves garlic, minced, and sautee until fragrant, about 30 seconds to 1 minute. Meanwhile, in a small saucepan over medium-low heat, melt 2 Tbsp butter, then whisk in 2 Tbsp flour, and cook, whisking frequently, for 5 - 10 minutes. Whisk in 1/2 cup cream, then 1/2 cup parmesan cheese, grated, and then more cream as needed for desired consistency. Pour the parmesan cream sauce over the mushrooms in the sautee pan, add pasta, and mix to combine. Add truffle oil and salt and pepper, to taste.
PENNE WITH SWISS CHARD AND CAULIFLOWER
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring 4 quarts of water to a boil.
- Heat the oil in a large skillet, add the onion and cook over medium heat until golden and beginning to brown, about 15 minutes.
- Once water is boiling, add cauliflower and some salt, and cook for 3 minutes. Remove cauliflower with a slotted spoon and set aside. Set aside 1/2 cup of the water.
- Add the penne to the boiling water, stir it and let it cook for about 8 minutes, until al dente.
- While the penne is cooking, add the garlic to the skillet and cook for 2 to 3 minutes, until lightly browned; then, add the Swiss chard and cook, stirring, until it wilts, another 3 minutes or so. Stir in the cauliflower and reserved cooking liquid and the red pepper. Season with salt.
- When the penne is done, drain it, add it to the skillet and toss with the vegetables over low heat. Serve at once, dusted with cheese.
Nutrition Facts : @context http, Calories 483, UnsaturatedFat 10 grams, Carbohydrate 68 grams, Fat 16 grams, Fiber 6 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 691 milligrams, Sugar 6 grams
PENNE WITH TOFU, PORCINI MUSHROOM AND SWISS CHARD RECIPE - (4.5/5)
Provided by GuidingVegan
Number Of Ingredients 12
Steps:
- Mascarpone Cheese : 7 oz raw cashew nuts, pre-soaked - or if using a high speed blender just rinse before processing 1 tsp nutritional yeast 2 tsp vanilla extract 2 Tbsp maple syrup or agave ½ cup cold water THICKENER INGREDIENTS 1½ tsp agar powder mix well with ½ cup boiling water Pasta: Boil the broth and mushrooms over medium-high heat in a small saucepan. Turn off the heat and allow the mushrooms to soften in the liquid, about 20 minutes. Remove the mushrooms and coarsely chop. Bring a large pot of salted water to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Drain and reserve about 1 cup pasta water. Heat the oil over medium-high heat in a large nonstick saute pan. Add the shallots, garlic, mushrooms, salt and pepper. Cook until the shallots are soft, about 3 minutes. Pour in wine (as much as you like) Add the chard in batches and cook until wilted, about 7 minutes. More salt and pepper. Remove the pan from the heat and add the mascarpone cheese. Stir until the mixture is smooth and creamy. Add the mushroom mixture, chicken and reserved pasta water if necessary. Toss until all the ingredients are coated and serve.
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