I think that means our recipes should be lazy rather than ambitious… So we can spend long, warm evenings star-gazing, of course..
This month I was sent to Sid’s Sea Palm Cooking – an interesting blog I was anxious to explore
Sid has lots and lots of great-sounding recipes on her blog, grouped into interesting categories.
I’m not sure but I’m guessing she might have a Danish heritage as one section is devoted to Danish Recipes. She hosts a Tapas Night once a month so there is 6 years of Tapas ideas (and Boat Club – we used to belong to a boat club….). There’s a Gluten-Free section for those so inclined, as well as Retro and International.
Like I said: lots and lots.
I was inspired by her Stuffed Grape Leaves.
And now for the usual disclaimers:
I’ve never seen grape leaves here (not a French dish) but I have lots of rainbow chard in my garden which is perfect for stuffing.
She made a lot of stuffed grape leaves (and she has an excellent pictorial on how to do it). I only wanted a few.
She ended up using rice but her photo of ingredients showed couscous and za’atar – which is what inspired me, so that is what I used.
I made a few changes – but kept the spirit. We were very happy with the results.
I heat water in a large skillet to blanch the chard leaves – just big enough so they can lie flat.
Stuffed Chard Leaves with Beef and Couscous
Total time: 45 minutes
- 8 medium – large chard leaves
- 6oz (180gr) ground beef
- 1 tbs couscous
- 1 tsp za’atar
- 1/2 tsp lemon pepper
- 1/4 tsp granulated garlic or garlic powder
- 1 cup (8oz, 240ml) beef broth
- 1 cup (8oz, 120ml) tomato sauce
- 1 tsp paprika
- 1 tsp chili powder
- Blanch the chard leaves in boiling water for 20 seconds.
- Remove and refresh in cold water, separating the leaves from each other. Drain well.
- Cut the stem out by slicing on either side of the stem, about half way up the chard leaf. Discard or reserve for another use.
- Mix the beef, couscous, za’atar, lemon pepper and garlic.
- Divide into 8 portions and form into small log shapes
- Place each portion on a chard leaf, about 1 inch from the tip.
- Roll the end of the leaf over, then roll the whole bundle over once.
- Tuck the sides of the leaf in, folding as necessary and continue rolling to make a neat bundle.
- Put chard bundles into a skillet, add beef broth and enough water to almost cover.
- Cover the skillet and heat to boiling. Reduce heat and simmer for 25 minutes.
- While they cook combine and heat the tomato sauce, paprika and chili powder
- To serve: spoon sauce onto 2 plates and add stuffed chard leaves.
Here are a few of the other things I plan on trying:
Broccoli, Cheddar, Quinoa Casserole: We love broccoli and quinoa and cheese. This will be perfect when we switch back to winter cooking in a few months.
Danish Potato Salad: This one is on the list to make before summer ends.
Leek Pancakes: I see these topped with smoked salmon for the holidays…. Or any days.
Messy Burgers: One more for summer.
Herbie Chicken: Finally, one for the crockpot when it comes out of summer storage.
Check out all the other great recipes from this months fun.