So even after all this time, I still want this whole 'blogging' thing to happen. See attempt number three. One more make over, but I think this time it's going to stick.
I've recently decided to become a (mostly) vegetarian. This is also known as a 'flexitarian' but that word annoys me for some obscure reason. Basically, I will eat vegetarian meals for the most part, except when I can find locally sourced, free range meat. I just feel like there is a cornucopia of beautifully coloured recipes that lack meat that I'm missing out on. Plus, the extra fruits and veggies will be good for me ^_^
That being said, I've decided a regular feature will be to pick a new veggie/fruit/nut/food type item that I have never cooked with before and create a delicious meal. It will give me an excuse to get to know some new foods, practice my writing skills, and expose some of my friends and family to some amazing new food websites and recipes.
So, off we go!
A couple weeks ago I was at the Downtown farmer's market and bought a bunch of Swiss Chard. It was bright, it was green and it stared at me with leafy intensity, being all "what you gonna do about it, white girl?" and I was all like "challenge accepted mothaf--!"
But then I got home. I tucked the chard into my crisper and went "now what?". The next step was obvious.
TO THE INTERNETS!
After a lengthy peruse through tastespotting (the most amazing conglomeration of food blog recipes EVAR) I found this lovely number: Greek Swiss Chard Pie
Though a bit time consuming to prepare, what with all the layers of phyllo dough, it was actually really easy to make, and super healthy. A lot of spanakopita recipes call for so much cheese and butter my dairy sensitive intestines cringe at the first three ingredients. This one however replaces the butter with olive oil and uses significantly less feta than other versions. The swiss chard held up really well to the whole blanching/baking process and the pastry cooked up really nicely. Oh, and it was F*CKING DELICIOUS! I could have eaten the whole 10" pie myself.
Things I might try next time though:
- adding lemon zest to the egg/chard filling. I think it will give it some extra zing. Also, more pepper.
- baking the pie in muffin tins instead of a pie plate. I think you'll get a better filling-to-pastry ratio, and it will make it super easy for freezing/sharing. I have a theory that you could also do mini muffin tins and have them be appetizers. Soo cute!
I'll post something here again next week, so please check back! I'll give you a hint: it's radicchio.
