Pasta with Chicken, Spinach and Feta; questions — 8 Comments

  1. Swiss chard, aka silverbeet in (some) Commonwealth countries, can be used in a way I found casually mentioned in my trattoria cookbook of Italian recipes. When using the leaves chopped or shredded in a pasta recipe, it seems some Italian cook slice the washed stems/ribs into short lengths, cook them in a little water for perhaps 20-30 minutes till well softened and then put them in an oiled casserole dish and liberally sprinkle with grated parmesan cheese, and bake – 10-15 minutes will do. I really like eating them this way.

  2. Down with “low fat” products! Tasteless, usually. Except Skinny Cow ice cream on a stick – both chocolate flavors are good.
    As to Swiss chard, I do cut off the ribs, then coarsely chop and saute the leaves in garlic and butter very briefly, until wilted. Then it makes a great side dish or substrate for chicken or fish. I have to admit I throw away most of the stem.

  3. I agree about magazines like this and so many other blogs. As a single person who lives in the South, I can usually get shrimp at a reasonable cost. But for several people or a family, forget it. The same goes for berries. Blackberries, raspberries even blueberries are almost four dollars a half pint. But what really gets my goats are recipes that call for unusual ingredients one can only find in a large metro area.

  4. I work 6 days a week at the moment so one day would be the same as the next, except my day off which is Sunday. Steak and shrimp are usually made for company but I should really splurge on myself once in a while.

  5. I used to get Cooking Light Magazine. They have some good recipe ideas, but I can’t find the ingredients they ask for and I don’t use light versions, like they ask for, either.

  6. Pam, I don’t cook the stems nearly that long – but I do pick them young, unlike the French who like them very mature.
    Tanna, thanks ;-))
    Zoomie, give the stem a try – and a head start.
    Gary, I can get strawberries, but I really miss blueberries and raspberries…. very expensive when I can find them. Shrimp very in price and size here with the really small and the really large being really expensive.
    Val, the odd splurge is always good – but we eat a bit cheaper for everyday.
    Meredith, I can’t find a lot – and don’t want to find a lot (non-fat cream cheese? Why bother?)