Dinner is served! Falafel Scotch Eggs with Radicchio

Here in Houston, TX it's been a lovely What's for Dinner? Wednesday!  This week's meal, Falafel Scotch Eggs with Radicchio, was inspired by a recipe I found while visiting my sister down under and it was delectable!  

I hadn't heard of scotch eggs until finding the recipe that inspired this meal in MiNDFOOD magazine. If you read the magazine or have eaten this dish before you know that a true Scotch egg is fried.  The version I shared HERE>> cut out that step and still resulted in nicely browned and tasty eggs.  Instead of using meat as the egg's coating, this version uses a homemade falafel mix so the entire dish is vegetarian friendly!

If you haven't tried this dish, I highly recommend it. Plus, it's a great way to hide your eggs from the Easter bunny when he comes hopping through next month!

Would you try this meal? Have you ever heard of Scotch eggs? Share your thoughts with a comment below: 

Dinner is served! Swiss Chard and Spinach Tart

Dinner is served! This little slice of goodness is a piece of Swiss Chard and Spinach Tart.  At the Fit Armadillo household it was served over a bed of salad for even more nutritious goodness.

By combining the Swiss chard and spinach with ricotta and feta cheeses and eggs, the veggies are slightly masked making it easy to trick a picky eater into enjoying loads of healthy vitamins and nutrients.  If you haven't tried Swiss chard yet, this recipe is a great way to do a trial run of the healthy green (and red and orange if you count the colorful stalks).

Want the full recipe? Visit the link HERE>>

Did you know I share the ingredients lists for every What's for Dinner? Wednesday meal with my newsletter subscribers? It's true! Get in on the fun by signing up HERE>> and also enjoy my free goal setting eBook.

What do you think of this savory tart? Share your thoughts with a comment below:

What's for Dinner? Wednesday: Swiss Chard and Spinach Tart for Your Sweetheart!

Happy What's for Dinner? Wednesday! Last week my husband asked if I could please find a recipe that used Swiss chard.  It might sound like a weird husband recipe request, but his leafy green veggie is one of the last survivors of our balcony garden.  In response to his request, I found a recipe on Eating Well for a Swiss Chard tart and adapted it slightly to make it more healthy.  The result is the vegetarian-friendly recipe for Swiss Chard and Spinach Tart for Your Sweetheart that I'm sharing with you today!

Ready to make your own tart? Here are the ingredients you'll need:

Crust:

• 3/4 cup whole-wheat pastry flour

• 3/4 cup all-purpose flour

• 1 tsp thyme

• 3/4 teaspoon salt

• 3/4 teaspoon pepper

• 1/4 cup extra-virgin olive oil
• 1/3 cup + 1 tablespoon cold water

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Filling: 

• 4 cups chopped Swiss chard

• 4 cups baby spinach

• 2 tablespoons minced garlic

• 2 large eggs

• 1 cup part-skim ricotta cheese

• 1 teaspoon lemon zest

• 1/8 teaspoon freshly ground pepper

• 1/3 cup crumbled fat free feta cheese

How to Make Your Dinner Tart for Your Sweetheart:

Step One: Make your crust.  Start by preheating your oven to 400 degrees.  Then gather your crust ingredients.  In a bowl mix together your flours, thyme, salt, and pepper. Once these dry ingredients are mixed, you're ready to add in the wet ones. Continue to stir all of your crust ingredients together until you form a mix of dough consistency.  Knead your dough into a ball and then place it in the freezer for 5 minutes so it's easier to work with.  

Step Two: While your dough is enjoying it's cool-off period, organize your filling ingredients. Separate the stems of your Swiss chard from the leaves and chop up the greens from the chard and your spinach.   Mince your garlic and zest your lemon. Measure out your ricotta and feta cheeses.  

Step Three: By now your crust should be ready to roll out.  Use a rolling pin to make the crust thin enough to fit in a 9 x 9 inch pan and have enough extra length to cover the sides of the pan.  Then spray your tart pan with cooking spray and press the dough so it fits along the bottom and sides of the pan. Pop your pan in your preheated oven and keep it cooking unit the crust is firm and lightly brown (about 20 mins).  

Step Four: Finish up your filling! Spray a large skillet with cooking spray and allow it to warm up to medium heat.  Add your chard stems and cook them until they are tender (about 2 mins will do).  Next, add your garlic and mix it in with the chard stems for about 15 seconds before you add the rest of your green leaves.  Add the spinach and chopped chard along with 2 tablespoons of water to your skillet and continuing cooking for 3 mins so that the leaves are tender.  When you're done, drain out the water from your greens.

Step Five: While your greens dry out a little, combine the remaining filling ingredients.  Whisk together your 2 eggs, cheeses, lemon zest, and a pinch of pepper in a large bowl.  Then add your greens to the mix.  By now your crust should be done cooking.  Pour your filling into the crust and bake the tart until it is lightly browned (about 30 mins). 

Step Six: Serve up your Swiss Chard and Spinach to your Sweetheart! It goes great over a bed of greens.

Are you going to try this recipe? Have you ever had your husband ask you to cook with an ingredient you never thought he cared about? Share your thoughts below.  To see the recipe when it's finished, don't forget to stop back by tonight!

Dinner is served! Greens, Eggs, and Spaghetti

 

Dinner is served! Tonight I made Greens, Eggs, and Spaghetti.  I didn't have to persuade my hubby to try it them, but I almost wish I did because I would have loved the excuse to go on a train, boat, and more while trying to encourage him Sam I Am style!

This meal features three greens: Swiss chard, parsley, and spinach.  The second two greens are used to make a pesto sauce with some walnuts.  The egg is a fun way to incorporate some protein with your spaghetti.  The entire meal is chock full of nutrients!  To see the full recipe click HERE.

Did you try this dinner? We'd love to see your photos or hear your thoughts! Post a comment below to let us know what you're thinking:

What's for Dinner? Wednesday

Happy What's for Dinner? Wednesday! This week I'm cooking up a recipe Dr. Seuss would have loved: Greens, Eggs, and Spaghetti.  This recipe was inspired from one I found at Health Magazine when looking for a way to use up the extra Swiss chard in our garden.  Grab your greens, eggs, and spaghetti and get ready to cook!

Here's what you'll need to serve six people:
  
1 16 oz box of whole-wheat spaghetti
1 bunch Swiss chard 
1 cup packed parsley 
1/2 cup packed spinach 
1/4 cup walnuts, toasted 
1 garlic clove
2 teaspoons olive oil
Olive oil cooking spray  
1 teaspoon lemon zest 
1/2 teaspoon salt 
1/2 teaspoon black pepper 
6 large eggs

Prep Step: Toast your walnuts while you read over the recipe!

Step One:  Boil up a pot of water and cook your spaghetti.  For the exact amount of water and time you'll need to get the job done, check the package directions.

Step One point Five: While your pasta is cooking, grab your greens.  Chop up the parsley, spinach, and Swiss chard.  Set aside the Swiss chard. This will be added directly to the pasta.  The other greens will be used to make a pesto sauce.  By now your walnuts should be toasted.  Throw  them, the parsley, spinach, garlic, olive oil, lemon zest, 1 tablespoon of water, and a pinch of salt  and pepper into your food processor.  Process until you have achieved a chunky consistency. Proceed to step two to check on your pasta.

Step Two: Once your noodles have successfully achieved your preferred firmness, drain out all but 1/4 of the water in your pot and set them aside.  Add your chopped Swiss chard to the warm water and boil it for about 5 minutes.  When it's done, pour out the excess water and add the Swiss chard back and your pasta to a serving bowl. Mix in the pesto sauce you made.  Add extra water if the sauce is too thick.

Step Three: Egg time! Heat a skillet over medium-high heat and coat with olive oil cooking spray.  Cook your eggs so that the whites are firm, but the yolks are only partly cooked (or to your liking).  As you cook each egg, season it with salt and pepper.  

Step Four: It's dinner time! While each egg is cooking, dish out a serving of pasta and then top it with your cooked egg.  Enjoy your Greens, Eggs, and Spaghetti!  

If anyone says they don't like greens and eggs in their pasta, pull a few phrases out of your old Dr. Seuss book and challenge them to try them in a tree, in a car, anywhere or you won't let them be!

Are you planning on cooking with us tonight? Share your thoughts with us by posting a comment below: