Swiss chard with golden beets

• rainbow Swiss chard, rinsed and dried
• golden beets, greens removed
• fresh garlic, chopped fine
• olive oil
• nutmeg
• coarse salt
• fresh pepper

Rinse outside of beets with cold water to remove any surface dirt. Place on baking tray or oven safe dish and drizzle with olive oil, bake at 350 degrees for 30 minutes or until tender. Allow to cool and simply remove the skin on them by peeling back and gently pulling it off. Cut into bite sized pieces and put aside until you make the chard (they'll keep for about a week in the fridge). Separate the leaves of the chard from the stem. Roughly rip the chard leaves and dice the stem into small pieces. In a large skillet over medium high heat cook garlic in a swirl of oil until fragrant, about 2 minutes. Add a little more oil and cook the chard stems with the garlic until both are just tender, about 3-5 minutes. Begin adding the chard leaves in batches, tossing in the pan to wilt down, adding a little more olive oil when necessary. Add the beets right before the final batch. Once all the chard has wilted remove from heat and season with a pinch of nutmeg and salt and pepper to taste.

The dish: An interesting side effect of keeping this blog is whenever I cook I find myself thinking about what I'll write for what I'm preparing. As I made this dish I was thinking back to a post about Ikea and how efficient they are at packaging items. This came to mind because Swiss chard is actually two veggies in one; a leafy green like kale or spinach and a stem like celery. Both have a distinctive taste and unless you want ultra soggy leaves or too crunchy stem they should really be prepared separately. Of course, the Swiss are so good at fitting things in that even their vegetables are double packed. It seemed like a great idea until a few days later when I remembered that Ikea is Swedish and not Swiss (a common mistake?). It didn't really matter though, because the chard and beets tasted great and Kim and I enjoyed all of it. I let our favorite farmers know how well the flavors worked together and they reminded me that I made this dish with more ingredients than necessary, as I could have just cooked the beet greens and had a very similar taste and texture to the chard. It seemed fitting as I had already goofed the blog entry, so why not discard the greens and add some nearly identical greens in their place? In spite of my best efforts to seemingly screw up everything about this dish, it worked out great and the colors of the chard played nicely with the hue of the beets.

Thai-style chicken pumpkin soup

• 1 large white onion, chopped
• 4 garlic cloves, chopped
• 1 tablespoon minced ginger (I used gourmet garden)
• 1 tablepoon chili pepper blend (gourmet garden again)
• 1.5lb boneless, skinless chicken breasts, cut into bite sized pieces
• 2 carrots, peeled and chopped
• 1 15oz can packed pumpkin
• 1/2 cup mango nectar
• juice of 1 lime
• 1/2 cup creamy peanut butter
• 3 cups good quality chicken stock
• 3 tablespoons rice vinegar
• fresh cilantro, chopped
• green onions, chopped
• roasted unsalted peanuts, roughly chopped
• cooked white rice (take out is best)

In a skillet over a medium flame brown onion, garlic and pepper for 3-5 minutes. Turn off heat and stir in ginger. In large crock pot combine onion mixture with chicken, carrots, pumpkin, mango nectar, lime juice, peanut butter, chicken stock and vinegar. Cover and cook on low for 6-8 hours. Place a mound of cooked rice in center of serving bowl and pour soup around it. Garnish with cilantro, green onions and peanuts.

The dish: I hate our local newspaper, and yet I've been a steady subscriber forever. One of my favorite things to do is to settle back with the Sunday paper and read through all the news and save the colored funnies for a grand finale. Somewhere in there I sort through the mountain of store circulars and coupons. Hiding beneath that yogurt coupon is page after page of useless crap, ranging from Yankee's Christmas ornaments and limited edition trains to elastic waistband comfort pants made from genuine polyester (accept no imitations). One day a few weeks back I saw an ad for a set of three crock pot cookbooks among all the other crap. Feeling a little adventurous I sent in my check and waited 3-4 weeks for my bounty to come in the mail. When they arrived I thumbed through them and was not shocked to see mostly recipes I had seen before. This soup was one of the few new ones that stood out. We decided to be daring and try something new at home. The result was phenomenal; this soup is a winner. It turned out to be not spicy or sweet, but rather very distinctive and comforting. It will most certainly grace the red room again. If you're reading this in the fall of 2009, please be aware that there's a shortage of canned pumpkin and you may have to drive to more than one store before you stumble upon some.

sauteed kale

• fresh kale, roughly chopped into bite sized pieces
• fresh garlic, chopped fine
• nutmeg
• coarse salt
• red pepper flakes (I use Simply Organic)
• 3/4 cup of vegetable stock
• sherry vinegar (or any red wine vinegar)

In a swirl of olive oil over a medium-high flame, saute the garlic and red pepper for 3-5 minutes. Add the veggie stock and stir for about a minute. Begin adding the kale in batches, letting each one wilt a bit before adding the next. Once all is added, season to taste with salt, vinegar and just a touch of nutmeg (thanks Rachael Ray). Reduce flame to low and continue to cook an additional 5+ minutes, or until kale is tender. Add more stock if needed.

The dish: I know a few posts back I promised you were reading what was the beginning of a long and exciting bbq phase of the red room. Turns out that Mother Nature has made a liar of me and my grill has sat under its cover for pretty much all of June, just as it did in the chilly winter months. If you're reading this from the lovely Empire State, then you're probably wet and not quite sure what the sun looks like anymore. As it happens in life, while I was in the middle of bitching about the impact the rain has had on my biking (or lack of), I bumped into someone far worse off because of this crazy weather. I was at the farmer's market and got to talking to a few of the vendors whose crops were rotting under water with no end to the rain in site. Couple that with low attendance at the markets because people are afraid of getting wet, and you've got a recipe for disaster. Farmer's don't have it easy anywhere, and in our region where land is in pretty high demand for the never ending suburban sprawl, disastrous weather can be the proverbial straw on the camel's back. The easy solution of course, is for all of us to do our best that when possible we eat something that was grown close to home. Check around for a farmer's market in your neck of the woods, if you're around Goshen on Fridays theirs is great (Bialas Farms is my fav, but all the farms are good). Not only will your food taste better and be better for you, but you'll be supporting an important way of life that's quickly vanishing. So with this crazy weather we've been having, go ahead and put on that sweater that you packed away long before June, stop payment on the check to the global warming folks and take that cash to your local farmers market and pick up some kale or any of the other delicious veggies they have.

penne with spinach and cannellini beans

• 1 lb penne
• 2 bags of fresh baby spinach
• 2 cans of cannellini beans, drained and rinsed
• crushed red pepper ( I prefer Simply Organic)
• ground nutmeg
• shredded Italian cheese (I had leftover Asiago)

In large pot of lightly salted water, cook pasta according to instructions on box, checking for doneness once a minute beginning 3 minutes before suggested cooking time. While that action is going on the left burner, warm a few swirls of olive oil over a medium high heat on the right burner (really, it doesn't matter what burner you use). Add spinach to oil a handful at a time, tossing every so often, allowing each batch to wilt. When about 3/4 of the way through the spinach, add beans and a little more olive oil to mixture. Season mixture with Kosher salt and fresh pepper and a healthy shake of nutmeg. Spinach mixture will be fully cooked by the time the pasta is al dente. Drain pasta and place serving on plate, drizzle with a little good quality olive oil, add mixture to top and sprinkle asiago cheese and red pepper flakes on top.

The dish: Popeye was right, spinach is something you should eat pretty regularly whether or not you'll be sparring with a brutish sailor thug over your emaciated beau. I can't imagine that I'd want to eat too much right out of the can, but when the fresh stuff is wilted you can eat more than you'd imagine. For a dish like this I count on one full bag per person, when just wilted as a side dish I use about one and a half. Just a point of reference there's about a bags worth on the pasta in the picture. The nutmeg trick is lifted straight from the one and only Rachael Ray; she advises to add a pinch to cooked spinach, and it really does work. The end result is nothing that tastes like Christmas, but rather it gives the spinach a seasoned flavor that plays well off its natural earthiness.