Way back (and I mean WAY back), I used to write a vegetarian food called Meatless Mouthfuls. It was mostly a way to share basic vegetarian food (and my ramblings) with my friends, as well as a way for me to not go insane with a 1.5 year old Pants at home and to force myself to cook. I eventually let the blog fall by the wayside for many reasons: Pants went to preschool, I started translation jobs, I started teaching Zumba, and life just got in the way. Friends have asked me for years to revive the blog, so here we are.
I'm going to share some of my favorite posts with you here, but please remember that I'm not a chef. I'm not even a cook. I'm just a mom who needed a semi-creative outlet with a small child at home and a husband who worked 16 hour days. The photography is mostly terrible, but I still make these recipes (or variations thereof) to this day. So I'm going to share old posts with you. Unedited and just as they first appeared WAY back in 2010, 2011 and 2012. You're not wrong to be afraid, but you will most definitely be entertained.
I was scrolling through the old blog this morning, and this post made me giggle. Most of them make me giggle, but this one seemed so apropos. There is no Swiss Chard taking over our garden these days, but we are rich in beet and turnip greens. What is taking over your garden these days, and how are you inspired to use it?
This post originally appeared on Meatless Mouthfuls on April 23, 2012
I seem to have a neverending supply of Swiss chard in my garden. It didn’t die during the truly freezing temps this winter or during the freak Spring snowstorm that hit a few weeks ago after many days in the 70s and 80s. Yeah, so I can’t manage to grow tomatoes under perfect conditions, but chard?? Sure. Whatever. Good thing it’s so good and will obviously still be around to feed us all when the Zombie Apocalypse* finally rolls around.
Apocalyptic chard: saving you from zombies since 2011.
Swiss Chard with White Beans and Tomatoes Ingredients: *1 bunch of Swiss chard (or whatever other hearty green you might have) *1 can (or equivalent) white beans *7 oz grape tomatoes, halved *2 tbsp olive oil *5 cloves garlic, minced or grated *Splash of white wine or vegetable broth *Salt and pepper, to taste To Make: *Heat oil in a large pan & add garlic. *When garlic is just barely fragrant, add the greens & saute until they cook down. *Add beans & tomatoes, salt & pepper and incorporate thoroughly. *Here’s where you can splash in your wine or stock to make sure the mixture isn’t too dry. *Simmer until heated through & you’ve achieved your desired consistency. (I usually let mine go for at least 25-30 minutes while I work on getting Gemma to bed)
Survey Says: This has turned out to be a fantastic way to use up the Swiss chard! Gemma asks for seconds every time she has leftovers for lunch. *Some people think that having boats or weapons or huge stashes of food or toothpaste or deodorant or gold or power washers is going to save them from zombies. I, however, believe Swiss chard is the key. You can thank me later by not tearing me to bits when you turn into a zombie. Is it that obvious that I’ve been immersed in The Bloggess’ book “Let’s Pretend This Never Happened”? Seriously. We should probably just pretend that this blog post never happened.