Tuscan Tacos
We have a Chard Situation developing over here. If I can negotiate a chard-for-oil deal, we won't have to buy gas for seven years.
Thankfully, Emily is helping address the excess. For a long time, she came for dinner the second Tuesday of every month. Then summer and other things interfered, and we've been off our routine. We've officially resumed, and now it's every third Tuesday--the same day I bake cakes for Recovery Cafe. Lots of cooking on third Tuesdays.
Well, sort of. My rule for having people over (and especially on weeknights) is that we eat like we would if they weren't here. Then we can spend our time talking instead of cooking. When Emily comes over, it really is a regular night--she checks her email, I fold laundry, her and Yancey do the dishes while I give the kids baths. (They like to talk architecture, which is way over my head--I don't think I've mentioned how spatially challenged I am).
Em is mostly vegan, so it gives me a little cooking challenge, and we eat better when she's with us. (Did you know that, Em?) Less cheese never killed anyone. Last night I knew we had to do our duty with the chard--at least two pounds per person to avoid our house being engulfed. The rest followed--a pot of white beans cooked up on Monday, some chewy corn tortillas, cherry tomatoes and herbs from the garden.
I bought the beans, labeled "Little White Beans," at a produce stand in Central Washington. They were grown and dried on an adjacent farm. Whatever their real name is (maybe that's it?), they were creamy and delicious. Wyatt had three helpings.
And about that chard--I cooked up a big batch for Em to take home (Sheesh. I'm worse than the mystery Zucchini Gifter). Yancey smelled them and said he wanted some for his lunch. Em called right after she got home and said she was standing in her kitchen, eating them with her fingers right out of the yogurt container. I can always count on her when I'm held hostage in Chard Affairs.
And tonight, more beans, chard, and brown rice, this time with roasted Hatch chiles and white cheddar. I had to eat 3 Tums directly afterward (I think I ate 5 whole chiles), but it was worth it.
Tuscan Tacos
Serves 4. This is a dorky fusion-foodish name. I wasn't sure what else to call them. Plus, I like the alliteration--TusCan TaCos. Anyway (yawn--those English majors are boring!), you can definitely just open a can of beans here. No need to go crazy with all the soaking and *&%. Your canned beans won't be creamy like mine were, but you'll survive. And you can use other greens--spinach, kale, collards--instead of chard. Better yet, come get some from my house. Bring a full gas can and we'll make a trade.
10 or 12 corn tortillas, warmed
2 cups cannellini or navy beans, from a can or cooked yourself (if they're from a can, warm them with a little of their liquid and mash them up a tiny bit)
2 c. hot brown rice
4 oz. chevre
handful fresh greens and herbs (I used arugula and basil)
8 cups chopped fresh leafy greens (kale, chard, spinach, collards)
4 Tb. olive oil
3 garlic cloves, minced
2 cups cherry tomatoes
1 Tb. chopped fresh rosemary
more olive oil
For greens: Heat a large skillet on medium heat. Add olive oil and garlic and saute garlic until soft (not browned), about two minutes. Add greens--you may need to do it gradually as they'll likely not all fit in the pan at first. Saute and add salt until they're wilted but still bright green, about five minutes.
For tomatoes: Quarter cherry tomatoes and toss with rosemary, salt, and a drizzle of olive oil.
To assemble tacos: Put all toppings in the middle of the table and wrap up little bites of Tuscan heaven. Talk about how much you're saving on your fuel bill.
September 16, 2009
Reader Comments (15)
Ha ha, you English-y types. Jazz has to analyze a poem and she rolled her eyes at least a dozen times when I told her to write three sample thesis statements. Anyway, I've never been a fan of chard until I went to Sue's. She made some fabulous something-something. Yum. I'll definitely take chard. (I've got green beans from Sue. OMG, btw, so fab.) I can't bring you gas though. I can smile and tell you how much I love free food, especially free veggies.
I LOVE how are always my first commenter. Right as rain, you are.
I really should be in bed, but am up watching the last season's finale of Grey's Anatomy. TOTAL tear-jerker.
Oh, you think that's a tear jerker - just watch the season sneak peak on Hulu. O.M.G. Am I always your first commenter? Nah. Depends on the time of day. If it's an evening post, I'm likely to be first. First thing in the morning though? "Oh hell to the no" - Glee.
I don't know what I love more: your fantastic prose ("Chard Situation" - hysterical), your amazing photographs (seriously, can I come to your house for dinner just to look at it? Your food is always gorgeous), or the sweet conversations that develop in your comments section! It's clear you have a lovely group of family & friends in the "real" world who love you very much. Your site makes me happy, thank you for sharing a glimpse of the good life w/ us-
Why, thank you, SG! Thank you for being a part of these conversations.
OK, this getting weird. I did a chard post yesterday! It's high time we meet Ms. Sarah. Absolutely love the look of these tacos. I got dandelion greens in my CSA box and had no idea of what to do with them until reading this post. Thank you for the great idea.
I wish I liked dark leafy vegetables - I tried making kale "chips" once - you bake them and toss with salt - I kind of threw up in my mouth a little after that one!
I actually don't know you but my husband and I know your parents from Bellingham. We live in Ballard now, but were long time Hillcrest go-ers. (your dad officiated our wedding). Anyway, I heard of your food blog from Facebook, and have loved the recipes! Thanks for the lovely posts. I can tell that you are a generous girl--and that you use food creativity as a way to give to others and be in community (love it).
~Julia (and David) Austin
This dinner was divine. So many ingredients from the MK garden - carrots, arugula, cherry tomatoes, basil, chard, chard to-go. And those beans from the roadside - I'm starting to think maybe soaking the beans is worthing all the &^*%. They were so delicious and creamy. And I would like to emphasize the MOSTLY portion of the mostly vegan statement. If I think back over the past couple of days I think ya, that's mostly vegan and then it's not. It's mostly vegan by body system preference and some things on taste, but I also have had a lamb burger this month that was to die for, I bake away with the eggs, love the chicken sausage. I consider myself a low dairy person now. I've fully integrated plain yogurt into my diet. Trying to stay away from too many soy products, keep the systems happy, and get the calcium. I had no idea that you eat better when I'm around.
I appreciate and savor the low-key, familiarity of our monthly dinners. Although, you've been known to "kill the fatted calf" on those nights too. I remember one Thanksgiving type meal that we had - mmm, my mouth is watering. Were those parsnip fries or ?
PDS - I love sampling all the cheesy things you bring to large events.
xo
This is actually a very very small world! Hi Julia!
What? You haven't met yet?
The Tuscan Tacos sound as good as their aliteration, which is never boring ;) But, I am an English major and professor, so I guess I am biased. :)
Love the creativity of working with the ingredients on hand, the fuss-free, fresh, and delicious food served for your meal.
funny, i just cooked up a batch of white beans with rosemary...now i know what to do with them! :)
love the name ;)
Oh to have Chard right now, the end of December. I made Swiss Chard pesto last summer, and it was wonderful. We ate it on everything as we would basil pesto. A great way to use LOTS of chard!