Swiss Chard with Raisins and Pine Nuts

This is a unique dish that can make a wonderful side dish! The colors of the dish are quite festive too!

You’ll Need

 

  • 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
Directions
  • 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.

 

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Angelic Deviled Eggs

An old time favorite, deviled eggs are always a welcomed treat at any summer meal. Try this angelic deviled egg recipe it might just become your new favorite.

You’ll need:
  • 12 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon French’s mustard
  • Salt and pepper to taste cayenne
  • Sliced olives
  • optional ingredients: Half-n-half (a petite splash), relish (a touch)
To Start:
Set the eggs in a pan of cold water, and then bring the water to a boil. Once it comes to a boil, set the timer. Here at home, the time to boil eggs is 13 minutes flat. Of course, if you’re at a higher altitude, you’ll have a longer boil time.
When the timer goes off, run cold water into the pan to cool the eggs. After about 2-3 minutes, take them out and peel the shells.
Next — the yolks:
Getting them out of the egg without destroying the white takes just a bit of care. First cut them lengthwise before gently separating the yellow around the edges.
Now press gingerly on the underside of the egg half and turn it over to pop the yolk out. Put all yolks into a small bowl and add the mayonnaise, mustard, salt, and pepper.
Tricks:
You can make these a bit more “devilish,” like I like them, by throwing in a conservative sprinkle of cayenne.
But the thing that really makes them silky and “angelic” is by adding one Tbsp half-n-half to the mix. Another suggestion is to throw in one Tbsp relish.
Taste and correct the seasonings with each addition.
Finishing up:
When the mix makes you moan out loud, you know you’ve gotten it right! Now take a small spatula and refill the tiny cups in the egg whites, one at a time.
Finally sprinkle it over with just a bit of cayenne and top it with a slice of olive.
Eating Instructions:
As always, our recipes come with eating instructions. Guilt-free eating only comes when you take small bites, make it last, and control your portions.

So have a half, two at most, as one luscious part of a great meal with your family and friends! That way you get the taste, you get the superb health benefits of eggs, and you don’t compromise your heart or pants sizes! Perfect.

 

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Beans and Greens

 Known as poor man’s food in Italy, this meal is fit to serve a king!

You’ll Need

  • 4 large garlic cloves, thinly sliced
  • 3 Tablespoons extra virgin olive oil
  • Pinch red pepper flakes
  • 1 can or 2 cups cooked cannellini beans (reserving 1/3 cup liquid)
  • 1 ½ pounds of chopped kale
  • Salt and pepper to taste
  • Freshly grated Parmesan cheese (optional)

Directions

  • In a medium pot, sauté sliced garlic and red pepper flakes in oil on low heat until the garlic starts to brown.
  • Add the beans including the liquid.
  • Add the chopped kale and simmer until they’re cooked but still firm.
  • Add salt and pepper to taste.
  • If you would like it to be a bit more like a soup you can add some additional water.
  • Drizzle a little extra virgin olive oil on the top of each bowl and serve with freshly grated Parmesan cheese.
  • Serve with a nice piece of bread. Enjoy!

 

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Moroccan Mint Tea

Are you trying to stop drinking soda? This drink is a nice alternative and is much lower in sugar and the perfect beverage for a picnic on a warm summer day.

You’ll Need

  • 8 cups water
  • 6 green tea bags
  • Approximately 1 1/2 cups (up to 2 cups) fresh mint leaves, slightly ripped (to help release flavor)
  • 3 Tablespoon of sugar (start with this amount and then the next time you make it see if 2 1/2 Tablespoons is sufficient). 
Directions
  • In a large pot, bring water to a boil. Remove from heat and mix in sugar until dissolved. Add the mint and tea bags and steep for approximately 8 to 10 minutes.
  • Remove tea bags and let cool. Once cooled strain out mint leaves and store in a container. Place in fridge.
  • Let chill for several hours. When serving,  serve over ice garnished with mint leaves.

 

Variations
  • Try using black tea
  • Add a splash of lemon
  • Use honey instead of sugar

 

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Greek Salad

Greek salads are so refreshing, and complement a variety of meals so well. In addition they are quite flexible so add or subtract ingredients based on what you have available. When tomatoes and cucumbers are in season, no doubt about it, it is Greek salad time!


You’ll Need
  • 3 vine tomatoes, cut into chunks
  • 1/2 small red onion, sliced (more if you like)
  • 1medium cucumber cut into ¼ inch pieces
  • 3/4 cup black Kalamata olives
  • Sliced feta cheese (as big or as small as you would like)
  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt
  • Pepper
Directions
  • Combine vegetables in a bowl.
  •  In a small bowl mix oil, vinegar, and oregano then pour over salad and season with salt and pepper to taste.
  • Before serving salad place feta slices on salad.

 

Play with Your Food
  • Add some pepperoncini peppers or red bell pepper.
  • Try using a white onion and/or add some green onion.
  • Leave out the olives.
  • Leave out the feta cheese and serve as a vegan salad.


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Couscous with Eggplant

Veggies and whole grains are great for cholesterol control. For extra fiber use whole wheat couscous. This is a great and quick dish to make for a potluck!

You’ll Need

  • 1 tablespoon olive oil
  • 3 tablespoons onions, finely chopped
  • ½ teaspoon turmeric
  • ½ teaspoon coriander
  • 1 cup eggplant, diced
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup couscous, precooked
  • 1 tablespoon unsalted butter
  • 1 tablespoon lemon juice

Continue reading “Couscous with Eggplant”

Avocado Salsa

 Avocados are super for our heart and overall health.

You’ll Need

  • 1 ripe avocado, coarsely chopped
  • 1 tablespoon finely diced red onion
  • 1 tablespoon minced jalapeno
  • 2 tablespoon fresh lime juice

It’s the easiest salad
Just mix them all together, salt and pepper to taste.

Note:
Another wonderful addition to this is coarsely chopped tomatoes and basil!

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A Healthy Taco Salad

I know, I know, taco salads are typically associated with bar food, horrible eating habits, and WAY too much beer!! 


But that doesn’t mean we can get all the healthy benefits of this super salad … you just have to control consumption. 

 
Try this at home … it’s delicious and a perfect quick spring time meal!

 

You’ll Need

  • 2 teaspoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 pound ground turkey
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 dash cayenne pepper
  • 1 (19 ounce) can kidney beans, rinsed and drained
  • 1 cup salsa
  • 2 cups shredded lettuce
  • 2 small carrots, julienned
  • 2 red bell peppers, cut into thin strips

Directions

  • Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. 
  • Add the turkey, and stir until crumbly and no longer pink. 
  • Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes.
  • Divide the lettuce, carrots, and red bell peppers among 4 serving plates. 
  • Spoon the turkey mixture overtop to serve.
 

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