Swiss Chard and Onion Tart

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This delicious and filling tart is inspired by Smitten Kitchen’s French Onion Tart. I’ve made her French Onion Tart plenty of times and always enjoy it. This week, I had a bunch of chard I needed to use up and and thought covering it with dough, cheese and onions sounded about perfect!

Unfortunately this isn’t the most photogenic of dishes, but believe me, it still tastes great! I’ll be bringing this over to Angie’s Fiesta Friday party today and boy am I ready for the Fiesta this week!

Onion and Swiss Chard Tart Adapted from Smitten Kitchen’s French Onion Tart

Dough:
2 cups flour
1/4 teaspoon salt
1 teaspoon thyme
1 stick cold butter, cubed
3 tablespoons water

Filling:
1 tablespoon olive oil
1 tablespoon butter
1 large onion, thinly sliced
2 bunches swiss chard, chopped
1/4 teaspoon salt
1 tablespoon white wine (optional)
1 cup chicken stock (any kind of stock will work)
3/4 cup grated parmesan
1 egg
1/2 cup heavy cream

1. Preheat oven to 400 degrees and begin making your dough. In a large bowl combine the flour, salt and thyme. Work the cubed butter into the mixture with your fingers or a pastry cutter. Slowly add the water until you have a solid ball of dough.

2. Roll the dough out to about 1/4 inch thickness and place it over a baking dish.

3. To make the filling and the olive oil and butter to a pan on medium-low heat. Add the onions and cook for about 5 minutes. Add the salt and the swiss chard and continue cooking until the chard has wilted and the onions are translucent. Remove the pan from the heat and add the wine, if using.  Lower the heat and return the pan and add the stock.

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4. Allow the mixture to simmer until the stock as dissolved. Allow the mixture to cool a bit.

5. In a small bowl combine 1/2 cup of the cheese, the egg and the heavy cream. When the onion and chard mixture has cooled add them on top of the dough and add the egg mixture on top. Fold over any dough that’s off the pan to cover the topping. Sprinkle the remaining cheese on top. Bake at 400 for 35-40 minutes until the dough begins to brown and the cheese is brown and bubbly! Enjoy!

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Ina’s Eggplant Dip

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Each Summer I look forward to getting fresh eggplant to make this spread. As soon as I see some beautiful looking eggplants at the market I’m reminded of how delicious this dip is and immediately get excited to make it!

This recipe is not my own, though I usually make a few changes. I have to give credit to the lovely Ina Garten and her amazing ability to make simple ingredients so special and elegant.

I edited Ina’s recipe slightly to add a jalapeno for a bit of spice and some cumin and parsley. This dip is great with some freshly made pita chips, slathered over bread or honestly just by the spoonful! I’ll be sharing this with my friends over at Fiesta Friday today. If you haven’t joined us yet you should definitely stop by!

Ina’s Eggplant Spread from Ina Garten with a few changes

1 eggplant
1 red pepper
1 onion
1 jalapeno
1 garlic clove
3 tablespoons olive oil
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped
1 tablespoon tomato paste

1. Preheat oven to 400 degrees.

2. Cut the eggplant, red pepper onion and jalapeno into small chunks and place in a bowl with the garlic. Add the olive oil, cumin, salt and pepper to the bowl and toss it all together to coat the vegetables.

3. Place the vegetables on a baking sheet and bake for 35-45 minutes until soften and browned. Remove the baked vegetables and let them cool down.
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4. Place the cooled vegetables in a food processor with the parsley and tomato paste and pulse until combined and smooth. Enjoy!

Summer Veggie Mac and Cheese

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I know it’s not quite the season yet but I couldn’t pass up the zucchini and corn in the grocery store this week. Zucchini is probably my all time favorite vegetable, actually they might tie with tomatoes I’m not sure I can pick one over the other. Anyway, I had this idea of roasting all these vegetables together and adding them to a mac and cheese. You know me, I love a good mac and cheese so why not add some vegetables to it??

After roasting the vegetables they looked and smelled so good I was tempted to skip the rest and just eat them right out of the dish. I continued with the plan though and I’m glad I did. I debated over which cheese to use and ended up deciding on a cheddar and gruyere mix. The sweetness of the corn really makes this dish.  Now I have a feeling I’ll be making similar mac and cheese dishes for every season.

And of course I’m bringing this dish to Fiesta Friday! I had a great time co-hosting last week’s Fiesta Friday with Angie, Jhuls and Selma. I can’t wait to see what everyone else brings today!

Summer Veggie Mac and Cheese
2 ears of corn
2 zucchini
1 red bell pepper
1 onion
1 Tablespoon olive oil
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon black pepper
3/4 box medium shells pasta
3 Tablespoons butter
3 Tablespoons flour
2 cups of milk
1 cup shredded cheddar cheese
1 cup shredded gruyere cheese
1/2 cup breadcrumbs

1. Preheat oven to 375 degrees. Carefully cut the sides of the corn to remove the kernels and place them in a bowl. Cut the zucchini, pepper and onion into bite sized pieces and add them to the bowl with the corn. Toss the vegetables with the olive oil, salt, paprika and pepper. Pour the vegetable mixture into a large baking dish and bake for 35-40 minutes until the vegetables have softened.

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2. Bring a pot of water to a boil and add the pasta and cook until al dente. Drain the pasta into a strainer.

3. Add the butter to the pot on low heat. Once the butter has melted add the flour and whisk until combined. Next add the milk. When the milk begins to warm up, turn up the heat slightly, to about medium. Then add the cheeses and stir constantly until the cheese melts and you have a thick sauce.

4. When the vegetables are done take them out and add the cooked pasta to baking dish. Then add the cheese sauce on top. Combine the sauce with the pasta and vegetables until everything is combined. Add the breadcrumbs on top.

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5. Turn the oven down to 350 and bake the mac n cheese for about 25 minutes, until the top has browned. Enjoy!

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Cumin Roasted Carrots

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Oh carrots. They certainly are not one of my favorite vegetables. While I don’t exactly dislike carrots, I never find myself getting excited for them. Yet, somehow, they always manage to make their way into my shopping cart and my kitchen. When I’m wandering through the produce aisle I always think something like “oh I should probably pick up a bag of carrots in case I want to make some soup” but the poor bag usually ends up unused.

This week I had a bag of carrots from my grocery shopping, and also received more in my farm basket and I was determined to use them. I juiced some, threw some in a potato salad, but still had more carrots left so this is what I did with them. I wanted to give them lots of flavor that I knew I’d enjoy so I added cumin for a very distinct taste. If any of you have a favorite carrot preparation I’d love to hear it, I could definitely use the ideas!

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6-8 carrots washed and peeled
1 tablespoon olive oil
2 teaspoons cumin
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper

1. Preheat oven to 350 degrees. Chop the carrots into even bite sized pieces. I like to cut them in half lengthwise then cut them into smaller pieces.

2. Combine the carrots with the rest of the ingredients in a baking dish and toss to combine.

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3. Bake at 350 for about 40 minutes, until they’re soft when you stick a fork in them. Enjoy!

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Homemade Potato Chips and Goat Cheese Dip

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Phew, it’s finally Friday! I don’t know about you but to me this week felt extra long. I’m certainly ready for this Friday and Angie’s Fiesta Friday party! If you haven’t joined us yet for the Fiesta, you should certainly join.

This week I’m bringing some homemade potato chips and a delicious goat cheese dip to the party. Hope you enjoy!

Homemade Potato Chips with Goat Cheese Dip
Chips:
4 potatoes
2 tablespoons olive oilphoto(92)
salt
pepper

Dip:
4 oz goat cheese
2 teaspoons sour cream
1 tablespoon olive oil
1/2 teaspoon dried rosemary
1/4 teaspoon fresh ground back pepper

1. Preheat oven to 400 degrees. Slice potatoes very thinly, about 1/16th of an inch thick. Place the slices on a paper towel for about 10 minutes to dry out a bit, flipping them over after 5 minutes. The longer they dry the better, but I’m impatient!

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2. Add the potato slices to a bowl with the olive oil and toss to coat them. Place the slices on a baking sheet lined with parchment paper. Bake at 400 for about 12 minutes, then flip the slices over and bake for another 12 minutes. If they aren’t browned or starting to crisp leave them in the oven an additional 5 minutes.

3. Remove the potato slices from the oven when browned and season to taste with salt and pepper.

4. Combine all of the ingredients for the dip in a bowl and stir to combine. Serve the dips with the chips, enjoy!

Corn Dip

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I’m almost embarrassed to admit that in my household of only two people, who generally consider themselves to be pretty healthy, this dip barely lasts 24 hours. It’s that good. It’s the perfect mix of the sweet corn, creamy cheese and tiniest bit of spice. I’m a real whimp when it comes to spicy things so I usually only add a tiny bit of cayenne and add some paprika instead. But, if you’re a spice lover you can certainly up the heat or add a diced jalepeno. I also somehow only had about half an onion, so I added some green onion to to this batch. I used canned corn because that’s what I had, but fresh would be great!

I’m bringing this dip toAngie’s Fiesta Friday party! Hopefully everyone there likes it as much as I do (or maybe hopefully not so I can eat it all myself..eek)photo(83)!

Corn Dip
2 cans sweet corn
1 small onion diced
1 red bell pepper diced
8 oz cheddar cheese shredded or cubed
4 oz softened cream cheese
2 tablespoons sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne
1/2 teaspoon paprika

1. Preheat oven to 375 degrees

2. Drain the corn and place in a bowl. Combine the corn with the rest of the ingredients until it’s all mixed together well. Place in an even layer in a baking dish.

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3. Bake at 375 degrees for about 45 minutes, until it begins to brown on top, enjoy!

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Simit (Turkish Bagel)

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In the past week I’ve made kabobs twice, humus and now simit. Something tells me I’m really missing this time last year when I was enjoying these foods with tea by the sea in Turkey. Simit was basically everywhere in Turkey, we’d buy a bunch in the morning and snack on it all day long while we walked around.

I wasn’t totally sure how to go about making this myself. Traditional Turkish simit has grape molasses in it, something I didn’t have. I used a light maple syrup instead for the syrupy component. It wasn’t quite what I remembered but still a great snack that I’m sure will be all gone in the next 24 hours. These are best served with a glass of Turkish tea, but personally, I like to dip them in Nutella!

Simit
1/2 teaspoon yeast
1 cup water
2 cups flour
1 teaspoon salt
3 tablespoons water
3 tablespoons grape molasses (I used maple syrup)
1 cup toasted sesame seeds

1. Combine the yeast and 1 cup of water in the bowl of a stand mixer fitted with the dough hook. Let sit for about ten minutes. Then, add the flour and salt and combine. Let it mix for about 5 minutes, until you have a slightly sticky ball of dough. Transfer the dough to a bowl and let it rise for about an hour, until it doubles in size.

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2. When the dough has risen, divide into 12-14 even pieces. Roll each piece out into a thin log. Combine two of the logs and twist them around each other. Combine the ends together so it forms a circular shape.

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3. Combine the water and molasses in a shallow plate, and the sesame seeds on another.

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4. Dip the simit in the water and molasses mixture, let the excess liquid drip off, then dip them in the sesame seeds.

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5. Continue with each simit and place them on a baking sheet lined with parchment paper. Let the formed simit rise again for about 30 minutes. Finally, preheat your oven to 350 degrees and bake for 25 minutes, until they’re slightly browned. Enjoy!

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