Skillet Bread with Chard, Mushrooms, and Onions

I am running extremely low on food in my house, like there isn't a can of beans or a box of pasta left. Yeah, I have a few zucchini left, but I think that mr might be getting a bit sick of it. (He has had zucchini noodles for lunch and dinner for the past few day). And I was going to go to the grocery store before dinner, but then I didn't. Why? well because I didn't really feel like it.

Turns out that I didn't need to go to the store for dinner.I had a few mushrooms, an onion, and a few stalks of chard left in the fridge. (but pretty much nothing else) I just bought a 25 lb bag of flour so I am all stocked up on that and last minute I found a avocado that I thought was a beet in the fridge. All I needed to make a dinner, and a quick and easy, and really tasty one to boot. Plus being so mother F*ing hot, it was perfect because there was no need to turn on the oven.

Now the question is,now that dinner was made and being that the fridge is so empty, should I clean and defrost it? Answer is yes, yes I should, but am I going to? Probably not. I just don't have it in me to stand in font of the fridge, hacking ice away with a large spoon and boiling water for an hour. It's to hot. I'll do it later.

The stuff. Flour, baking powder, olive oil, salt ans water for the skillet bread. A few humngo stalks of red chard, a couple mushrooms (I would have used a few more if I had them). an onion, and a few cloves of garlic.  Missing is the pepper and the avocado and lemon that I found while rummaging the fridge.

The bread is super easy. Just whisk together the flour salt, and baking soda then add in the oil. Mix until it's crumbly then mix in the water until it turns into a soft dough. Gather into a ball and stick in bowl then into fridge for a few minutes to let the dough rest.

After the dough has rested, take it and cut into 4 equal pieces. Roll each piece into ball and then roll out as flat as you can. Heat up a skillet to high heat and once hot, place rolled out flat onto (dry) skillet. Cook first side for about 3-4 minutes or until browned and cook, then turn heat down a bit, flip and cook other side until browned. Remove bread, turn heat back up, and repeat with remaining flats.

For the rest. Remove the leafy part of the chard and set aside .Thinly hop up the mushrooms, onion, and the chard stalk. Mince up the garlic. Toss it all (not the garlic yet)into a lightly oiled skillet , season with salt and pepper, and cook on medium heat until starting to brown. Now toss in a few splashes of water and the minced garlic, mix around, and cover wit a lid. Cook for another 8-10 minutes until the veggies are nice and soft.

Cooked and ready, but wait, chop up the chard leaves and toss them into skillet. Another splash of water and a few more minutes under a lid will wilt them up real quick.

Skillet beads are made, veggies are all nice and cooked up. The avocado and lemon where found, sliced.

Not bad for a last minute-lean out the fridge of all food-dinner. Not bad at all.

Don't melt

-C

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Skillet Bread with Chard, Mushrooms, and Onions

Make 4 flatbread

For the skillet bread

• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons olive oil
• 4-5 tablespoons cold water

For the rest

• 2-4 white mushrooms
• 2-3 large stalks of chard (any color)
• 1 sweet onion
• 2-3 cloves garlic
• salt and pepper
• olive oil
• water
• An avocado and a lemon (optional)

To make the skillet bread. Mix together the flour, salt, and baking soda in a large bowl. Pour in olive oil and mix until crumbly then add in 4 tablespoons of water (5 if it seems to dry) until a dough forms. Gather dough into a ball, stick in bowl and cover, and place in the fridge to rest for about 10 minutes. Once dough has chilled, remove and cut into 4 equal sized pieces. Roll each piece into a ball then, on a clean surface, roll out as flat as you can. Grab a skillet and place on high heat. Once skillet has heated up, place a rolled out dough on hot, un-oiled surface and let cook for about 3-4 minutes or until the bottom cooked with golden brown spots. Turn heat to medium and flip bread. Cook the other side for another 4-5 minutes or until browned. Remove flat and turn heat back up. Cook the rest of the bread like the first one.

For the rest. Remove leafy parts of the chard from the stalk and set aside. Take stalk and chop into pieces about 1/ 2 inch think. Slice onion and mushrooms up as thinly as you can. Mince garlic. Garb a skillet, stick on medium heat and drizzle with a little olive oil. Toss in chard stalk, onions, and mushrooms, sprinkle with salt and pepper and mix around until the stuff starts to brown a bit. Add in a few good splashed of water and the garlic and then place a lid on the skillet. Cook for about 10 minutes, giving the mixture a good stir every few minutes. Once the veggies are all soft and yummy, chop up the remaining chard leafs and place them into the skillet. Add another splash of water and place the lid back on. Cook until the leaves have wilted.

To assemble. Flat bread on plate. Scoop some of the sauteed veggie mixture on top. A few slices of avocado on top with a squeeze of lemon juice and a bit of cracked pepper...You are good to go.

Rhubarb Succotash

What a week, what a week. I have barely had time to think, let alone cook food. 

I had the rhubarb that was in need of cooking, the corn is all over the place all super fresh, and I had me a few minutes in between running around to make some food.

 I made this (what I now realize is succotash, which is such a fantastic word for food) a few weeks back, fell in love with it so I wanted to make it again. I also wanted to see if the mr would like it this time (he didn't so much the last time) Says he is not a corn fan. But I don't know, I still think he loves corn and just wants to be a pain in my ass and tell me he doesn't. I figured that this time I made it, he would finally declare his love of corn, I mean, there is butt load of rhubarb in it too. And big creamy lima beans and nice sweet onion, and tomatoes. Yes it has a lot of corn, but it has so much more.

Well, he didn't declare his love of corn.  He did have a big scoop on his dinner plate, ate a bite or two then, picked out all the lima beans and chunks of rhubarb then told me that corn love wasn't going to happen. He also aid that I should stop messing with the rhubarb and just make another pie.

What a butt face.

Whatever, more for me! And if you are awesome and you like sweet corn, tart rhubarb (corn and rhubarb together is the best) ,and are in need of a great summer side for any and all of your summertime food time needs, this is a winner.  Super fast and easy to make, eaten warm or cold, and keeps well. It screams BBQ time. (Or 10 o'clock at night, standing in front of the fridge, eaten with a big spoon) It's good whenever.

The stuff. Rhubarb, fresh corn, and some cooked lima beans. Also need a tomato, a sweet onion, red wine vinegar, salt ans pepper, a little olive oil and water (not pictured) and a few sprigs of fresh parsley.

The onion and rhubarb gets chopped up and tossed into a big skillet with a tiny bit of olive oil and a few splashes of water and place on the stove to cook a bit.

Corn needs to come off the cob. Do it the way you like, but I find holding corn vertical in a big bowl and cutting it down works best.

Slightly soft rhubarb and onions, ready for the other stuff.

Dump the corn, the tomato (chop it up first) the lima beans(drained) and a few splashes of vinegar into the skillet. Stir it all up and keep on heat for a few more minutes until the corn is just barely cooked and all the flavors have had a few minutes to meld.

Toss in some fresh chopped up parsley and season with salt and pepper.....

Into a pretty bowl for eating now or eating later.

This big ass bowl is all for me!!!!

Have the greatest weekend!

-C

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Rhubarb Succotash

• 2 ears of corn
• 4 fat stalks rhubarb (mine where about 10 inches long)
• 2 cups cooked lima beans
• 1/2 a sweet onion
• 1 tomato
• fresh parsley
• salt and pepper
• few tablespoons red wine vinegar
• olive oil
• a few splashes of water

Chop the onion into small pieces then chop the rhubarb into smallish chunks. Toss the rhubarb and onion into a skillet with just a tiny bit of olive oil and a few splashes water. Place on the stove on medium heat and cook until the onion and rhubarb are slightly tender, but not to soft.  If you need to, add a bit more water to the skillet to keep the stuff from browning or burning.

While the rhubarb is cooking, remove the corn from the cob and chop up the tomato into small chunks.  Toss the corn, the tomato, the lima beans (drained) into the skillet with the rhubarb and onion. Pour in about 2-3 tablespoons of vinegar and season with salt and pepper. Mix and cook for another few minutes just until the corn get slightly cooked and all the flavors have had a few minutes to meld.

Remove from heat and dump into a bowl. Chop up a handful of fresh parsley and sprinkle all over

Serve right away warm or stick in the fridge and serve cold later.

Pumpkin Black bean Enchiladas with Roasted Tomatillo Sauce

For a quite a while now (like at least a year)  the mr and I have had a standing Tuesday night dinner date with my sister Shannon. It's been great. We don't get to see each other as much as we would like so having a day where we can catch up and hang out is really nice. Plus, I get to make her dinner and I love to make her food cause she really likes the stuff I make.

 Well over the course of the past month we have not had our Tuesday dinners (always her fault… sick kids or some shit)

But last week, I was determined. I miss my sister and was real pumped to make her some food. So I sent her a text a few days before, saying dinner for sure no excuses! Then texted her again that Tuesday morning… just to make absolutely sure…. And she said yes Hooray! Sister time, I was excited.

But then sometime around lunch she sent me this  "I know I am really lame, but going to have to cancel tonight.".

Thoughts that ran through my head.. "That BITCH!.. and What the FU*K!.. and can she be anymore of a butt hole?"

But it ok, I get it. She is constantly working and taking care of monsters (the kids) and things happen.  I am really not mad, I just really miss my sister, So whatever, she canceled, but I still wanted to make what I planned on making and that's  what I did. These enchiladas, so freaking good, ! And it's really to bad that she ditched us cause I know that she would have been all up in these.

So it's Tueday again. I talked to her last night. She says we are on for dinner tonight… My hopes are high, but I think I am going to have a back up dinner plan. And if she cancels tonight, I am going to spray paint boobs on her front door.

I'll let you know how it goes.

Now to the enchiladas!

The stuff. Pumpkin of course!.plus the seeds in that pumpkin. We also need black beans, red onion, garlic and kale. Paprika, cumin, chili powder, salt pepper and olive oil  Thats for the filling. Now for the sauce we need tomatillos, another onion, jalaepnos, lemon, parsley (I wanted to use cilantro, but couldn't find any so you can use either) We are going to use salt, pepper and oil in this too. And some tortillas to wrap it all in!

First off, turn the oven on to 400.

Now grab the tomatillos and remove the outer skins. Chop up the white onion and the jalapeños and toss everything into a lightly oiled skillet. Sprinkle l with a bit of salt and stick it into the oven to roast.

Now we need the seeds from the pumpkin so slice the pumpkin in half and remove all the seed and guts. 

Gather the seeds, rinse and dry them and toss them into a lightly oiled skillet (or baking sheet) and stick those into the oven too.

While the stuff is in the oven roasting, grab a chunk of pumpkin (with skin on, or if you want you can peel it, but it really is pointless) and shred.. and shred until you have about 2 1/2- 3 cups worth or pumpkin. Also , small dice the red onion and mince up the garlic while you are at it.

Place the onion and garlic in lightly oiled skillet and cook for a few minutes, then toss in the pumpkin with a few splashed  of water. Cook a bit longer until the pumpkin is starting to become tender. Now toss in the spices and the beans and mix it all around.

And lastely, chop up the kale and mix that into the skillet as well. 

After the filling is made, the stuff in the oven is most likely done. When the tomatillos and onions are all soft and roasted and the seed are golden brown and crunchy remove them from the oven.

Pour the roasted tomatillos noon and peppers, the juice of the lemon, a handful of roasted seeds, and the fresh herbs into a blender with a drizzle of olive oil and blend until smooth.

Now all the stuff is ready to go.

A big scoop of pumpkin bean mixute in a tortilla. Wrap it up and stick into pan seam down (I used the same skillet that I roast the tomatillos in) . Repeat until stuff is gone (make sure the enchiladas are all nice and snug) then pour sauce all over.(you can use all the sauce or save a little for to serve with)

And into the oven goes!

After about 20 minute, the sauce is thick, the edges of the wraps are a little crispy, and it is all ready for eating

Garnish with more roasted seeds and some chopped up green stuff!

 And eat you heart out!

And this is why you don not want to cancel dinner plans with me!

Happy Tuesday People!

-C

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Pumpkin Blak Bean Enchiladas with Roasted Tomatillo Sauce  

• 1 small sugar pie pumpkin (only going to use about 3 cups shredded so you are going to have some left over,Maybe Pie?)
• 2 cups cooked black beans
• 1 small red onion
• 3-4 cloves garlic
• few kale leaves
• 1-2 teaspoons Paprika*
• 1-2 teaspoons chili powder*
• 1-2 teaspoons cumin*
• salt and pepper to taste
• 5-6 medium sized flour torilttas (or any kind you like)

For the Tomatillo Sauce

• 1 pint tomatillos  
• 1 medium yellow onion
• 1-2 jalapeños  (or none if you don't want them)
• 1 lemon
• handful of toasted pumpkin seeds 
• A bunch of fresh cilantro or parsley 
• salt and pepper to taste
• olive oil 

*Use a teaspoon of each, taste, then add more if you want… I like a lot of spice so I used a lot. 

Preheat oven to 400

Chop your pumpkin in half and coop out the seeds. Rinse them, dry them and toss them onto a lightly oiled skillet or baking pan and stick into the oven to roast until golden brown and crispy, giving them a little stir after about 15 minutes   Should take about 20-30 minutes. 

For the sauce ...

Grab the tomatillos, the yellow onion, and the jalapeños. Remove papery skins from the tomatillos and toss into a lightly oiled skillet. Cut the jalapeños in half (remove seeds and ribs) and chop up the onion into a few chunks. Toss that into the skillet too. Sprinkle with salt and stick that into the oven . Cook until tomatillos are soft, (stab them with a fork, if they kind of pop, they are done) and the onion iand pepper is tender.. about 25-30 minutes.   When done, remove form oven, let cool for a few minutes, then transfer to a blender. Add in a handful of toasted pumpkin seeds, the juice of the lemon,, and the pare sly or cilantro. Blend until smooth. 

For the filling... (I do this while the stuff is in the oven)

 Grab the red onion dice it small, and grab the garlic and mince it and toss into a skillet.  Drizzle with a tiny oil. and a pinch of salt and place on the stove on medium low heat to soften a bit.  Take a chunk of pumpkin and shred it until you get about 2 1/2- 3 cups of pumpkin. Toss the shredded pumpkin into the skillet with the cooking onion and mix in the spices and a splash or two on water. Let cook on stove for about 8-10 minutes, or until pumpkin is slightly tender. Now mix in the beans and chop up the kale leaves into little pieces and toss that in too. Mix it all around and remove from heat. .

To assemble. 

Take a big scoop of the filling and place in a flour tortilla. Roll up and place,seem down, into a skillet or roasting pan (I used the skillet I roasted the tomatillos in) Repeat until you have used up all the filling. The enchiladas should be snug.

Now pour the sauce all over eht op, spreading it over the sides. You can use all the sauce you made, or save little for serving)

Place into oven and bake for about 20 minutes or until the sauce is starting to become a lithe golden brown. Remove, let cool for a few minutes, and finsih with a handful of toasted pumpkin seeds and some pretty green stuff.

And eat. A fork an knife are handy.

Fennel Onion Kale and Carrot Salad

As I sit here writing this, mind you typing is not a terribly labor intestive activity, I am drip drip dripping sweat… It's just not right.

 And today will be as hot as shit fuck. But its support to get so much better tomorrow. So that's it, not more complaining. Everything is all good.

Now lets talk about this salad. This is such a fresh, clean, and full flavor salad made of just a few simple ingredients, the star being the fennel.  Almost licorice-y and sweet, yet still has a crisp earthiness, it pairs so well with onion and kale and dressed with just lemon juice. Simple, easy, and very much satisfying. Kind of the perfect salad to make when you don't want to make anything because the world is a sauna and nothing hurts you soul more then to think of turning on the oven.(full disclosure. Stove burn does go on for a few minutes.. but only a few)

Maybe you have never had fennel or think you don't like it, Well if you haven't had it, you must, and if you think you don't like it, you should try it again. Up until recently, I kind of discarded fennel as a mah veggie. I didn't hate it, but I never really cared for it, and I definitely did not seek it out. But this past year, for some odd reason (I blame/thank old age) I have really gotten into the yummy bulb. I have even gone out of my way to find it.  And last week I was much excited when I went to farm share pick up and found that there was crate of fennel. Woo HOO! 

Sweet fennel+hot weather and no desire to move = Fennel onion carrot salad

The stuff. A bulb of fennel (this was a big one so I use half of it),a medium onion , a big carrot, a bunch of kale, salt, pepper, a little olive oil and a lemon (I ended up using 2 smallish lemons)

Take you fennel and either with a mandolin or a knife, thinly slice the bulb. Do the same with the onion.

Toss the sliced fennel and onion into a lightly oiled skillet and sprinkle with a dash of salt. Place on medium low heat and cook jjust until the veggies are soften and starting to brown.

Cooked to perfection.

Chop the kale into pieces small enough to fit into your mouth and julienne or shred the carrot.

Compile the stuff. Juice the lemon. Kale into a bowl, dump most tot the lemon juice on that and sprinkle with salt and mix around (I used my hands). Dump the sautéed fennel onion onto of that and top with the carrot and the rest of the juice. 

TA DA! Now that's some pretty.

And toss it all around. I like to add a few thinly slices of raw fennel and lots of fresh cracked pepper.

Share with a friend. Or not. (a not for me)

Happy hump de dump day. Stay cool friends!

-C

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Fennel Onion Kale and Carrot Salad

Makes a big salad for one, or a few smaller sized side salads. 

• 1 small or half of a large bulb of fennel
• i medium white or hello onion
• 1 large carrot
• a bunch of kale (like 3-4 cups chopped)
• 1 large juicy lemon (or two small lemons)

With either a mandolin or using a knife, slice up the fennel and onion super thin. Toss into a lightly oiled skillet, sprinkle with salt, and stick on the stove on medium low heat. Stir and let cook down for 5-8 minutes or until the fennel and onion have soften and are starting to brown.

While thats cooking, chop up the kale into small pieces and julienne or shred the carrot. 

Place kale into bowl, juice the lemon and drizzle most of the juice all over the kale and give it a good mix. Dump on the cooked fennel onion and top with the carrots and a the rest of the lemon juice.. Sprinkle with salt and pepper to taste and give it a good toss. Top with a few fresh shaving of fennel.

Share with a friend, or eat it all to your self.