New Bed, new recipe, cool day

by Alison on May 24, 2010

The morning began with a quick cross training workout, the bike just was annoying after 5 minutes so I walked on the treadmill then did the bowflex.  It was an okay if boring workout.  For breakfast I had a latte and a blueberry smoothie.  Then our new bed came!!!!! We got a new Tempur-Pedic Cloud Supreme and once it arrived I had to walk on it for 30 minutes to help break it in.  OMG what a workout it was like walking on sand the way I sunk in, my calves were so sore.  For lunch I had some of the leftover creamy thai carrot soup, a piece of toast and spinach salad with vinagrette. I worked on dinner, working on an idea for my swiss chard recipe.  I decided to adapt a recipe that I made a couple years ago with spinach.  I think it actually turned out better with the swiss chard.  I added vinegar to give it some brightness and acidity and I would probably add more next time.  This dish was tangy, savoury, bitter and sweet with nice texture.  The colour was awesome.  The currants clumped up a bit too much giving too much sweetness to one bite and not enough to another but I have no idea how to fix that.  Even Ben liked it and finished it before his penne!  All in all a keeper.

Four Cheese Baked Penne and Swiss Chard with Currants and Pine Nuts

May 24th

Ate 22 of 23 points. Earned 3 activity points.

  • Breakfast (6) –non fat latte(3), blueberry blast smoothie (3)
  • Lunch (5)–Toast with Butter (3), Carrot soup (1), spinach salad with vinagrette (1)
  • Snack (2)–Black Licorice (2)
  • Dinner (10)–Four Cheese Baked Penne (7), Swiss Chard with Currants and Pine nuts (2)

Running Weekly totals used 28.5 of 35 weekly points, earned 16 activity points.

Weekly Mileage Count 9

Swiss Chard with Currants and Pine Nuts

Swiss Chard with Currants and Pine Nuts

Ingredients

  • 3 tablespoons currants (or raisins)
  • 6 cups Swiss Chard, cut stems off, dice them and set them aside
  • 2 tsp olive oil
  • 4 cloves garlic (to taste), minced
  • 3 tablespoons pine nuts
  • Salt and freshly ground black pepper
  • 1 tsp balsamic vinegar

Directions

Place the currants in a bowl and pour on hot water to cover. Soak 10 minutes and drain.

Fill a bowl with ice water. Bring a large pot of salted water to a boil and add the chard. Cook for 1 to 2 minutes, until just tender. Transfer to the bowl of ice water and let sit for a few minutes. Drain and squeeze out as much water as you can. Chop coarsely.

Heat the oil over medium heat in a large, heavy nonstick skillet. Add the chard stems and cook 3 to 5 minutes, until tender. Add the pine nuts and cook, stirring, until they begin to color, 2 to 3 minutes. Add the garlic and cook, stirring, about 1 minute or just until the garlic begins to smell fragrant. Add the chopped greens and currants and toss together until they are well coated with oil and heated through, 2 to 3 minutes, add balsamic vinegar, stir to combine. Season to taste with salt and pepper, and serve.

Yield: 4 servings

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{ 6 comments }

Robin/Orlando Turtle Runner May 25, 2010 at 2:54 AM

Oh, how we want a NEW BED!! Lucky you guys! And what a work out – ha ha! The swiss chard looks really yummy. I like adding pine nuts, peanuts or slivered almonds to recipes. Crunchy is good. 🙂

HUGS from Orlando!

Nicole, RD May 25, 2010 at 8:17 AM

The swiss chard looks beautiful! I love that you added the crunch of the pine nuts! They are so savory and delicious!!

Biz May 25, 2010 at 11:38 AM

Hooray for a new bed! We had slept on my OLD king size bed (that was 20+ years old) the first few years of our marriage ! We sadly bought a queen size posture pedic with pillow top, and while comfy, we miss the room the king size bed gave us!

I need to think about swiss chard – I am not sure I’ve ever had it, so I can’t say I don’t like it!
.-= Biz´s last blog ..So hot and a tiny giveaway . . . =-.

Alison May 25, 2010 at 12:01 PM

Alot of spinach recipes can be converted to chard, give one a shot 😛 It is a bit more bitter than spinach, and larger stems that I cook a bit longer than the leaves but it’s pretty yummy 🙂

Sarah June 2, 2010 at 10:14 AM

Made this last night for Lindsay. Didn’t have enough chard leaves for all the accoutrements, and my hand slipped as I splashed in the balsamic, but there’s promise in these here greens! I love chard — and was surprised Lindsa has never really eaten it!

Alison June 2, 2010 at 2:30 PM

I’m glad you liked it but what do you mean you didnt’ have enough chard leaves for the accoutrements?

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