Don't forget the extra cheese on top In the Spring, I put chard in All The Things. From one small chard area in the garden, I harvest a good-sized portion every few days. I was looking for a way to use up some chard, as well as potatoes and sour cream, and I came across this recipe from Smitten Kitchen . I'm not a big baked potato person, but this clearly was going to be delicious. I followed the recipe very loosely. Predictably, it was delicious. The Recipe: (based on the recipe from Smitten Kitchen) 2 potatoes 1 bunch chard 1-2 tb sour cream 1/2 c shredded cheddar cheese 1/4 onion, chopped finely 1 tsp olive oil salt and pepper to taste Cook the potatoes (I did this in the instant pot in 14 minutes, then natural release) Wash the chard and then place it, wet, into a pan. Cook until wilted. Cool the chard, squeeze out the extra water, and chop it finely. Saute the onions in olive oil until slightly browned. Scoop out the insides of
I cook often. Most of my creations are vegetarian or seafood-based. Most don't require measuring or any other degree of patience, because I don't have any. Most are fairly low in calories. Many have some kind of international flair. Here are the highlights.