Bacon Swiss Meat Loaf

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Garlicky Swiss Chard and Chickpeas plus a Recipe Girl Cookbook Giveaway

There are few things I enjoy more than spending an afternoon cuddled up with:

A: A warm body I love (Smudge, G Dawg or one of the pups all take first place),

B: Either my iPad loaded with new online mags to scroll through or a fresh batch of my favorite print titles to savor,

OR

C: A new cookbook to glean tasty inspiration from.

Lucky me, I have exactly three of those reasons to make a fresh iced coffee, kick off my shoes, and steal away for some “me” time but this time it’s with the debut cookbook from one of the web’s most popular food bloggers, Lori of Recipe Girl, appropriately titled The Recipe Girl Cookbook. Well said Lori.

Lori was one of the first food bloggers I discovered after being introduced to her blog by a friend of a friend. I had just started FoodieCrush and after blogging for a just a few months I boldly asked Lori if I could interview her. She was probably wondering what she got herself into, but graciously said yes to this newbie.

I got to know her a lot better on a blogger’s trip to visit Harry & David, and in person realized this girl not only knows food, but she’s generous and creative, offering advice when asked and encouraging others to reach their goals. Plus she likes a nice glass of wine. I can totally get down with a gal like that.

So when Lori asked me to take a look at her new cookbook, and cook and eat and share one of her recipes, it wasn’t hard to respond with an “Absolutely!” Send over the echo-sign, I’m in.

Lori paired my post with one from Amanda, who chose to make Lori’s Cheese Ravioli with Brown Butter & Fresh Tomato Sauce. My plan was to choose a side dish that would work with her choice, creating a complete—and simple—dinner. Oh but which recipe was would it be?

I had the toughest time narrowing down my recipe creation choices, maybe because there are 195 of them.

Avocado and Pine Nut Salad (oh, what a perfect combo), Gorgonzola Smashed Potatoes (it’s not like I’d be caught without a fridge full of cheese so I had all the ingredients) or Cheese and Herb Beer Bread (my idea of two essential ingredients joined in perfect union.)

But my daring pairing skills took over and I finally decided Garlicky Swiss Chard with Chickpeas would be the perfect mate to the Cheese Ravioli. 

Luckily spring has produced some gorgeous ribs of Rainbow Swiss Chard that are populating one of my go-to grocery stores. Okay, you might be thinking, ew, swiss chard. What even is that? Hippie dippie food? No, it isn’t hippie dippie food, it’s delicious. And a veggie you really need to incorporate into your diet thanks to it’s many, many health benefits that offset our love of cheese and butter. It’s all about balance people.  And I think it might be one of my recently acquired and newly coveted veggies crushes.

A few notes about the recipe:

1. Follow Lori’s advice on the ingredient list and do not halve this recipe. It seems like a TON, literally a TON, of swiss chard, but like spinach, it cooks down a bunch, so if you’re serving for a crowd, plan accordingly.

2. There’s plenty of room for interpretation here by switching up the noted ingredients for what you have on hand, just like Faith did in her Recipe Girl Cookbook Review. You can always sub out kale or spinach for the swiss chard, parmesan or goat cheese for the feta cheese and regular onion for the shallot (which I had to go back to the store to get since I was out!) Be adventurous and play a little people. 

3. While this recipe lives in the “sides” section of the cookbook, I totally ate the entire thing for lunch. It was that good.

Garlicky Swiss Chard and Chickpeas

Ingredients

1 tablespoon olive oil, divided 2 bunches Swiss chard, center stems cut out and discarded and leaves coarsely chopped 2 cups low-sodium chicken broth (or vegetable broth) 2 medium shallots, finely chopped (about 1/2 cup)6 medium garlic cloves, minced 15.5 ounce can garbanzo beans (chickpeas), rinsed and drained 2 tablespoons freshly squeezed lemon juice Salt and freshly ground black pepper, to taste 1/2 cup crumbled feta cheese, optionalInstructions

In a larges skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add half of hte chard and cook, 1 to 2 minutes. When the first half has wilted, add the remaining chard. When all of the chard is wilted, add the chicken broth. Cover the skillet and cook the chard until tender, about 10 minutes. Drain the chard through a fine sieve (strainer) and set it aside. Wipe out the skillet and heat the remaining 1 tablespoon olive oil over medium-high heat. Add the shallots and garlic and cook, stirring, until they are softened, about 2 minutes. Add the chard and chickpeas and cook until heated through, 3 to 4 minutes. Drizzle the lemon juice over the mixture and season with salt and pepper, to taste. Sprinkle cheese on top just before serving, if desired. http://www.foodiecrush.com/2013/04/garlicky-swiss-chard-and-chickpeas/

Being a bit of a print junkie who happens to make online magazines because I can’t afford to print it, the first thing I noticed when I handled the The Recipe Girl Cookbook was the delicious cover stock. It has a velvet feel that is so soft to the touch it just begs to be opened. Okay, will do. 

After a few drool marks skirted the pages thanks to lush pics by another fave food blogger/cum photographer Matt Armendariaz (who I interviewed here) I noticed each of the recipes has an icon noting it to be gluten-free, dairy-free, vegetarian or a web favorite. Thanks for that awesome idea I may borrow for upcoming eBooks. Mwah.

The recipes are unique enough for skilled home cooks, but easy enough for the novice to pull off and just about each recipe features a ‘Change It Up’ idea suggesting how to get creative and use Lori’s recipes as a baseline to create your own interpretation. As a winger, I totally get that.

Congratulations on your new cookbook Lori, I’m betting it will leave plenty of people happy and belly-full.

Lori and KitchenAid want you to enjoy the book at home with a new blender to boot. One winner will win a copy of The Recipe Girl Cookbook and a 12-Speed KitchenAid Blender in your color choice. I of course like orange, but you get your pick. Please read the complete rules found on the widget. Valid for U.S. residents only.

a Rafflecopter giveaway

Good luck!

Thanks for reading and please keep in touch by subscribing to FoodieCrush and follow me on Twitter, Facebook, Pinterest. This site includes affiliate shopping links of which I receive a small percentage of sales to allow me to create new and special content like this for my readers, so thank you for your support. All opinions are my own.

Tagged as: beans, chickpeas, garlic, recipe, side, swiss chard

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Quiche Recipes: Asparagus and Swiss Cheese Quiche

Asparagus and Swiss Cheese Quiche

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 437
Calories from Fat: 283

% Daily Value * Total Fat 31.4g 48 % Saturated Fat 13.5g 68 % Cholesterol 204mg 68 % Sodium 423mg 17 % ** Potassium 272mg 8 % Total Carbohydrates 20.3g 7 % Dietary Fiber 2g 8 % Protein 18.7g 37 % Sugars 2.9g ** Vitamin A 22 % ** Vitamin C 6 % ** Calcium 47 % ** Iron 27 % ** Thiamin 21 % ** Niacin 41 % ** Vitamin B6 10 % ** Magnesium 12 % ** Folate 40 % * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Tacos, Burritos and Enchiladas: Swiss Enchiladas

Mar 17, 2006 This recipe is fabulous!!! I did change it a bit, and will probably change it more the next time I make it. I added 4oz cream cheese, nuked it to make it soft, then added the cream, salt and pepper. I also added spinach to the chicken mixture. Next time I will add additional veggies to the chicken mixture - this is a ton of calories, so I need to disguise some veggies for my family! Maybe some corn, bell pepper, and tomatoes. I used regular salsa (Kroger Premium Selection Restaurant Style - my FAVE!) and 2 4oz cans of green chiles, and used a rotisserie chicken bought at the grocery store, cut up. (I was not about to cook chicken when I had worked all day!) I used flour tortillas because I don't care for corn, and didn't fry them - I loved the texture of the flour tortillas, it was soft but where the cheese melted was crispy and bubbly! I also used 8oz of Jack cheese, who needs a little bit left over, it goes bad! ;) Overall this is fabulous, definitely the best enchiladas I've had! Thank you for sharing, it will definitely be used again!

—Brooke Summer 

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Quiche Recipes: Crab and Swiss Quiche

Feb 10, 2007 This was really good, with the following changes: I added one egg, about 1/3 cup of green onion, about a 1/2 teaspoon of lemon pepper seasoning, and about 1/4 cup of white wine. I also used closer to 2 cups of cheese--a mix of cheddar, mozzarella, and swiss. With all the additions, my quiche had to bake for about 50 minutes. Without the additions, I don't think it would have been as tasty, nor would it have filled the pie shell adequately.

—J9 

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Main Dish Casserole Recipes: Vegetable Swiss Chicken

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Meatloaf: Bacon Mushroom Swiss Meatloaf

"This meatloaf is full of flavor, and a delicious twist on an old favorite. Bacon, onions, mushrooms, and Swiss cheese are added to ground beef and baked to perfection." — NICOLETTE 

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Steaks and Chops: Swiss Steak Quick and Easy

Dec 20, 2010 Not like my mom used to make at all. Kids and husband ate it, but I guess they were expecting something different. Kind of looked like a mess on the plate. I did try this twice and had the same results, which is sad because usually swiss steak is easier.

—murphy13 

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Swiss Seafood Canapes

If you're the cook, you'll want to set a few of these aside for yourself because they won't last long. The broiled bites feature a cheesy mixture of crab and shrimp.

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