Auf eigene Gefahr.
The ameowzing thing about cat posts is that they’re a carte blanche for me to use as meowny puns as I like. And for that, I’m eternally grateful to our feline overlords who let me know what they desire by meowing at me until I get things right.
I have never done this before, and I'm quite bad at digital, but here??? I know some things are in weird places, but you can adjust them using the arrows and such. Also, this is a work in progress so please don't vore me-
Bow down.
Image 5 of 16 from gallery of Melt House / SAI Architectural Design Office. Photograph by Norihito Yamauchi
I'll be the first one to admit I'm not a huge lover of Swiss chard. I can't put my finger on exactly why it's not my favorite BUT, that being said, when you use it instead of cabbage to make cabbage rolls, it is heavenly. I find it sooo much more tender than cabbage. I've made it a couple of times not blanching the leaves and a couple of time blanching the leaves and I have to say - it takes a few more minutes but you should definitely blanch the leaves. It makes things even more simple. I use lean ground beef but you can also make these with ground turkey or ground pork. Swiss Chard Rolls Ingredients 1 lb lean ground beef 1/2 cup uncooked basmati rice 3 cloves garlic, minced 1/3 cup onion, finely diced 1/2 tsp paprika 1/2 tsp garlic powder sprinkle cayenne pepper salt & pepper 1 Tbsp fresh parsley, chopped 2 tsp fresh dill, chopped 20 Swiss chard leaves 1 (15oz) can tomato sauce Directions Preheat oven to 350. Lightly spray a 10 inch pan with cooking spray. Cover the bottom with 2 or 3 spoonfuls of tomato sauce and set aside. In a mixing bowl, combine the beef, rice, garlic, onion, and spices. Mix well and set aside. Bring a pot of water to boil. Quickly blanch each Swiss chard leaf in the boiling water for 30 seconds and then place the leaves briefly in ice water to stop the cooking. Pat dry. When all the leaves have been blanched and patted dry, carefully trim the large, middle vein in each leaf. To prepare the rolls - Lay a leaf on a flat work surface. Place a generous scoop of the meat mixture (amount will depend on the size of your leaves) at the larger end of the leaf and carefully roll it up, tucking in the sides as you go. Place the roll, seam side down, in the prepared pan. Repeat until all the leaves and meat have been used up. I was able to get 15 rolls using medium sized leaves. I had a space left in my pan so I just stuffed some extra Swiss chard leaves in there to fill the space. Pour the tomato sauce over the rolls. Lastly, place a few more Swiss chard leaves on top of the sauce. This is optional but I find it helps prevent things from drying out. Cover with tinfoil and bake at 350 for 45 minutes. Uncover and continue to cook for another 15 or so minutes, until everything is bubbling. Remove from heat, remove the top leaves, and let sit for 5 minutes before serving. Serve hot. Not only are these very filling, they are also fairly healthy, and are a complete meal on their own. How about a close up of all that tastiness? If you are not serving anything else with these then I would say this makes 3 servings. If you are using these as a side dish then I would say it would be more like 5 servings. FYI - These also freeze great after being cooked and can just be reheated in the microwave or oven. We're sharing at Carole's Chatter. Be sure to stop by and say hi.
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