>So Jessica Seinfeld wrote some book about hiding vegetables in your meals, and I guess there was some other book that was also about pureeing vegetables and hiding them in brownies and spaghetti sauce. I haven’t read either one because I subscribe to the parenting philosophy of preparing a well balanced meal and then saying, “Eat your vegetables!”
So I am still not over my grocery store boycott, and I am still getting my vegetables and fruits delivered and I am still the best pizza chef any of you have ever met, or anonymously read about. Where is this all going? Three words: Swiss Chard Pizza.
I don’t have a lot of experience with Swiss Chard, but it seems to show up in my box o’ veggies about every other week. I had been making a swiss chard and goat cheese frittata, which was delicious, but Luke doesn’t like it. He does like the zucchini frittata, and I have 18 cups of shredded zucchini in the freezer, so why not just make that one instead? Well here’s why: Because then I have to find something else to do with the swiss chard. So I was browsing epicurious, and I found a recipe for swiss chard casserole which all the reviewers said was terrible. Terrible, but would be good as a pizza topping or something. Light bulb! I cut the leaves off the stems, shredded the swiss chard, and microwaved it until it was wilted, stirring every 2 minutes or so. This is exactly what I did with the swiss chard when I was making the frittata, but all summer Dave read the paper on the front porch instead of in the living room. It was raining today so he was a lot closer to the action in the kitchen. And the smells. It smelled the same as it always smells. Dave described the smell like this, “That smells like poop.”
That didn’t deter me one bit. I made the crust with 1 cup of water, 1.5 teaspoons of yeast, 2 tablespoons of sugar, 1.5 cups whole wheat flour, 1.5 cups of white flour. As the flour was mixing, I tossed the swiss chard in. As it was all getting mixed together, I added a bit of flour to get the right texture. Toppings: Blue Parrot Tomato Sauce, Mozz, and Pepperoni. It was delicious. Luke had one piece, Dave had two. (Dave usually has 4 pieces, but I am still calling this a success.)
* Note: I made this yesterday and no one has eaten any leftovers. Hmmm. And I just got more chard today.
>Just throw your chard in a soup with a bunch of other veggies (carrots, sweet potato, onion….whatever you have lying around) and some chix broth, salt and pepper and other random spices. Cook until veggies are soft, blend in blender or with a magic-wand type blender stick, and voila! Instant soup. Of course, my own son won’t eat soup of any kind, but maybe Luke is more reasonable!
>What is chard?
>chard is when you leave your durn quesa-dilla on the griddle to durn long and it gets chard.
>good job anonymous1, anyone who has ever done a tortilla with ‘fixings’ on a griddle knows about chard. Cleaning impossible, new griddle possibleanonymous2