A unique dish that makes wonderful side dish! Swiss chard is a great green to start adding more of into your diet.
- 1 ½ pounds Swiss chard (preferably rainbow or red)
- 1/4 cup pine nuts (2 ½ ounces)
- ¼ cup olive oil
- 1 medium onion, finely chopped
- ¼ cup golden raisins
- 1 cup water
- Tear chard leaves from stems, then coarsely chop stem and leaves separately.
- Toast pine nuts in oil in a wide 6- to 8-quart heavy pot over moderated heat, stirring constantly, until golden, 1 ½ to 2 minutes, then transfer with a slotted spoon to paper towels to drain and season with salt.
- Cook onion in remaining oil in pot, stirring occasionally, 1 minute, then add chard stems and cook, stirring occasionally, 2 minutes.
- Add raisins and ½ cup water and simmer, covered, until stems are softened, about 3 minutes.
- Add chard leaves and remaining ½ cup water and simmer, partially covered, stirring occasionally, until leave are tender, about 3 minutes.
- Season with salt and pepper. Serve sprinkled with pine nuts.
Enjoy this recipe with ingredients of your choice. That is the wonderful thing about making a Frittata they are very flexible and can be changed based on what veggies, meats and cheeses you choose to use.
- 2 Tablespoons olive oil
- 1 small yellow onion finely chopped
- 1 clove garlic crushed
- 1 medium zucchini, chopped (or other vegetable of choice)
- 6 eggs
- 1/8 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup grated parmesan cheese
- ¼ teaspoon dried oregano
- In a frying pan, heat the oil over medium heat.
- Add onion, garlic, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).
- Remove from heat and let cool slightly.
- Beat eggs lightly with, salt, pepper, and oregano.
- Stir in vegetables and cheese
- Pour into a greased 9-inch pie pan.
- Bake in a 350 F degree oven for 25 to 30 minutes or until puffed and brown.
- Serve hot or at room temperature.
One of the most perfect holiday cookies, but really it can work at any time of year. Give this ginger snap recipe a try.
Yields: Approximately 3 dozen cookies
- ¼ cup softened, butter
- 1 cup granulated sugar (you can leave out 1 to 2 Tablespoons)
- ¼ cup dark molasses
- 1 egg
- 2 cups flour
- ½ teaspoon ground cloves
- ½ teaspoon ginger
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1/3 cup crystallized ginger
- Preheat to 375 degrees F.
- Combine butter, sugar, molasses, and egg. Beat well.
- Sift all dry ingredients together. Add the dry to the wet mixture. Mix well. Add ginger chips and mix throughout.
- Chill mixture for one hour.
- Form 1-inch balls.
- Roll balls in granulated sugar (this is optional).
- Place on a greased cookie sheet, approximately 2- inches apart.
- Bake 8-10 minutes.
Submitted by Kristy at Eckert Seamans. Thank you Kristy! This sounds like a delectable side dish for a holiday feast.
- 1/2 cup butter
- 1 cup sugar
- 6 slices bread (I use white bread) – cubed & cut tops off (only the tops – leave the remaining crust on bread)
- 4 eggs
- 14 ounces (fresh or canned pineapple) crushed
Cream butter and sugar, beat in 1 egg at a time (not all eggs at once!).
Add pineapple and bread.
Mix and turn into a square baking dish (if doubling, a 9×13 rectangle baking dish).
Bake approximately 45 minutes at 350 degrees until lightly browned on top.
Serves 8 – May double, but baking time may take 1 hour
This side dish goes great with ham – a “keeper” for the holidays!
It’s a great idea to try out some recipes that you might want to serve at holiday gatherings. Give this one a try that was submitted by Linda B. Thank you, Linda!
- 3 tbsp. Butter at room temperature
- 2 tbsp. Sweet Paprika
- 2 tbsp. Fresh Italian Parsley Chopped
- 1 tbsp. Fresh Lemon Juice
- 1 tsp. Grated lemon Peel
- ½ tsp. Salt
- ½ tsp. Ground Black Pepper
- 4 (5 oz) Halibut Fillets
- Lemon Wedges
- Preheat oven to 400°F.
- Butter 13 x 9 x 2 inch glass baking dish.
- Combine butter, sweet paprika, 1-tablespoon parsley, lemon juice, lemon peel, salt and ground pepper in a small bowl and stir to blend.
- Spread seasoned butter mixture over both sides of the fish fillets.
- Sprinkle each with additional salt and pepper.
- Transfer fish to prepared baking dish.
- Bake fish until just opaque in the center about 10 minutes.
- Transfer fish to a platter and sprinkle with the remaining 1 tablespoon of parsley.
- Garnish platter with lemon wedges and serve.
Turkey, turkey, turkey… what to do with the extra turkey? Give this turkey recipe a try.
- 6 cups turkey stock
- 1 cup peeled apples, chopped
- 1 large onion, chopped
- ½ teaspoon salt
- 2 teaspoons curry powder
- ¼ teaspoon garlic powder
- 1 cup buttermilk
- 1 cup cooked turkey, diced
- Simmer stock, apples, onion, salt and curry for 30 minutes.
- Puree in blender. Return to pot.
- Add garlic powder, buttermilk and turkey to the stock.
- Heat just to the boiling point, but do not allow to come to a full boil.