Posts Tagged ‘light lunch’

Stuffed red peppers with baked sweet potato and swiss chard

More a summer dish this, with ripe tomatoes–but I had the chevre [goat’s cheese], needed to use it and it’s already the “Ides” of March today.

for the stuffed pepper

1 red pepper–carefully halved through the stem

2/3 tinned tomatoes for each half

1 garlic clove–thinly sliced

1 soft goat’s cheese–halved or quartered, depending on its size (it should fit snugly in the pepper half)

olive oil

salt and pepper

heat the oven to 180C/375F–medium

Place the pepper halves on a shallow oven tray–covered with foil.

Put three tomatoes, slivers of garlic, and half the chevre in each pepper half.

Drizzle over some olive oil and season well with salt and pepper.

for the sweet potato

1 medium sweet potato–pricked to avoid it bursting!

for the swiss chard

8oz/250gm swiss chard–leaves only, separated and washed

see post-Light lunch for one–for how to cook it

Bake both the pepper halves and the sweet potato in the oven for about an hour.

When ready halve the sweet potato–one half for each plate.

A pepper half for each plate (careful not to spill too much of the juice).

Add a serving of the swiss chard.

Divide any  juice left in the pan between the the plates.

Bon Appetit!

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Two poached eggs on Swiss Chard or Spinach

Mid-week Meredith went out to lunch with a friend, so I looked in the fridge and found a handful [4-6oz/100-150gm] of Swiss Chard [see below] and a couple of eggs. This is what I did then:

Peeled a garlic clove, sliced it thin and deseeded a small dried red chili.

Poured two tablespoons of olive oil into a sauté pan, added the garlic and chili and let the garlic colour lightly.

Roughly cut up the chard and added it to the pan with a little salt, turning it in the garlicky oil.

I covered the pan and cooked the chard on a low flame turning it now and then to prevent it burning for about 5 minutes until it was cooked through.

Spooned off the excess liquid before making a nest of the chard on a plate ready to receive the eggs.

I poached the two eggs, drained them well and placed them in the nest and hey presto!–a light lunch.

I could have had a small salad with it but I didn’t.

To prepare the chard or spinach

First separate the leaves from the stalks of the chard or spinach, wash them and shake as much water as possible from them, before chopping and adding them to the pan.

Solo light lunch

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