Swiss Chard Dumplings in Chive Broth

Natalie — Fri, 29 Apr 2011 14:52:00 +0000

It’s been quite a month over here. Lots of vegan and vegetarian recipes, some personal, vegan-related drama and some probably not veganize-able (what?) Nutella cookies. I’m closing out all of this nonsense today with a recipe that can work for all diets; carnivores, vegetarians and vegans alike.

I’ve made this recipe twice in the recent past. If you asked, my husband would tell you that’s pretty rare around here. I like to experiment.. almost too much, sometimes. These dumplings were so good and such an excellent use of our garden chard that I had to do a repeat. They’re also very popular with the little guy.

The directions look horrendous and long, but I think it’s worth the effort. This would be a good weekend meal, or something to make when you have extra hands to help in the kitchen. When you bite into the dumplings, what you taste most is the bacon/pancetta. You’ll never know you’re getting all of those vitamins and minerals from the chard. I haven’t tried making them vegetarian or vegan, but I believe they’d still taste excellent that way. Please let me know if you try it and how it works out.

This dish has a garden/fresh feel to it that I think you’ll enjoy during the warmer temperatures.

And if you don’t remember, May is all about pies in the Great Food Adventure! I can’t wait to dig in, find the perfect crust, and share all of those luscious summer pie recipes with you. If you have any favorites from around the web, feel free to link to them in the comment section!

Swiss Chard Dumplings in Chive Broth

Prep time

45 mins

Cook time

20 mins

Total time

1 hour 5 mins

Author: Eating Well Magazine

Recipe type: Soup

Serves: 6

Ingredients

Dumplings: 1 bunch Swiss chard, leaves and stems separated
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
¼ cup water
2 oz capicola, pancetta or thick-cut bacon, finely chopped (remove for a vegetarian meal)
2 cloves garlic, minced
Zest of 1 lemon
¼ teaspoon crushed red pepper
⅓ cup dry white wine
¼ cup part-skim ricotta cheese (remove for a vegan meal)
⅛ teaspoon salt
36 wonton wrappers
Broth: 6 cups reduced-sodium chicken or vegetable broth
2 cups water
1 cup thinly sliced fresh chives or scallion greens
8 teaspoons finely shredded Parmesan cheese (optional)

Instructions

To prepare dumpling filling: Finely chop enough chard leaves to measure 3 cups; set aside. Finely chop enough chard stems to measure ¼ cup. (Reserve any remaining leaves and/or stems for another use.)
Heat oil in a large skillet over medium heat. Add onion and the chard stems and cook, stirring often, until beginning to brown, 2 to 3 minutes. Add water and cook until the liquid has evaporated, 2 to 4 minutes. Stir in meat, if using, and cook until the mixture is golden brown, 3 to 5 minutes more. Stir in garlic, lemon zest and crushed red pepper (if using) and cook, stirring, until fragrant, about 30 seconds. Stir in wine and the reserved chard leaves and cook, stirring, until the liquid has evaporated and the mixture is somewhat dry, about 5 minutes more. Transfer the mixture to a bowl and let cool for 5 minutes. Stir in ricotta (if using) and salt.
To prepare dumplings: You’ll need a clean, dry work surface, a baking sheet lightly dusted with flour and a small bowl of water. Cut the wonton wrappers in half on the diagonal. Cover them with a clean kitchen towel to prevent them from drying out. Lay 6 wrapper halves on the work surface. Spoon about ½ teaspoon of the filling in the middle of each. Moisten a fingertip and run it along the edges of the wrapper. Fold in half to contain the filling, forming a smaller triangle. Press the edges to seal. Pinch the 2 farthest ends together, making a tortellini-like shape. Place the dumpling on the prepared baking sheet; cover with a damp paper towel until ready to cook. Repeat with the remaining wrappers and filling.
To cook & serve dumplings: Bring broth and water to a lively simmer in a Dutch oven or soup pot. Stir the liquid while carefully adding half the dumplings. Cook, stirring once or twice, for 4 minutes. Remove the dumplings with a slotted spoon and divide among 4 soup bowls. Repeat with the remaining dumplings, dividing among 4 more soup bowls as they are done. Ladle about 1 cup of the broth into each bowl. Serve immediately, sprinkled with chives (or scallion greens) and Parmesan, if using.

Part-Time Vegan, Day 3

Natalie — Wed, 13 Apr 2011 02:28:00 +0000

Today didn’t start out as hungry as yesterday.

Maybe I’m starting to get used to it.. maybe?

Breakfast was an avocado smoothie and jelly toast.

Snack was wheat crackers and a strawberry popsicle.

Lunch was asparagus soup and a slice of leftover tart.

Dinner was chickpea saute with onions and kale, served over rice.

I have to tell you, I was so excited for the avocado smoothie! People have really talked it up. I don’t know if it was just this recipe, but I really wasn’t a fan. At first I just didn’t like it at room temp, but I didn’t like it cold either. The flavor combo just wasn’t for me. Boo for a wasted avocado!

On a good note, I really liked lunch and dinner. Both were quick. Lunch was quick because I roasted extra asparagus while I was cooking the tart from last night, and dinner was just quick by nature. I love a veggie saute and this one hit the spot!

Things I learned today:

Beans make all the difference in a meal- praises for God’s genius, protein-packed creation.

I need to plan better snacks.. I keep eating carbs! Maybe fruit and PB tomorrow.

I still feel like something is missing in my diet.. maybe that will wear off, maybe not.

Enjoy the day’s recipes!

Avocado Smoothie

Whole Family Fare

1 avocado

1 banana

1 kiwi

1 cup almond milk (or milk of your choice)

agave nectar or honey to taste

Begin by cutting into the avocado and scooping out the flesh. In the pitcher of a blender, place the avocado, banana, kiwi (peeled), 2 teaspoons of honey or agave and about 1 cup of almond milk, to start. Blend it up, adding a little more almond milk until your desired consistency is reached (I like mine super thick). Divide between two glasses, and serve.

(serves 2.)

Lemony Roast Asparagus Soup

adapted from A Foodcentric Life

1 tablespoon olive oil

1/2 onion, chopped

1 garlic clove, chopped

1 pound previously roasted asparagus, a few tips reserved for garnish, the rest roughly chopped

1 cup vegetable broth

salt and pepper to taste

juice of 1/2 lemon, or more (to taste)

Heat olive oil in a medium saucepan over medium heat. Add onion and saute until translucent. Add garlic and cook a minute longer. Add the asparagus and broth and bring to a simmer. Remove from the heat and season with salt and pepper. Puree with a stick blender or in a stationary blender. When pureed smooth, add lemon juice and puree once more. Taste and season to your preference, adding more broth if you like your soup smoother (or cream, for a non-vegan option).

Chickpea Saute with Onions and Kale
by Oven Love, inspired by Ezra Pound Cake
serves 4

1 tablespoon olive oil
2 onions, thinly sliced
1-2 teaspoons sugar
1 bunch kale, chopped
1/4 cup raisins
1 can chickpeas, rinsed and drained
water, as needed
salt and pepper to tase

In a large saucepan, heat olive oil over medium. Add onions and cook until soft, about 10 minutes. Add sugar. Cook, stirring, another 10 minutes or until the onions begin to carmelize and turn golden brown. Add kale and raisins, cooking until kale wilts, 3-5 minutes. Add chickpeas and warm through. Add water at any time if the vegetables being to stick. Add salt and pepper to taste and serve immediately- alone or over a bed of pasta, rice, or even crusty bread.

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Go see what it’s all about!

broth – Oven Love

Swiss Chard Dumplings in Chive Broth

Part-Time Vegan, Day 3