Lemony Bulgur-Stuffed Swiss Chard Leaves

Emily and I were having this conversation via Skype, and she said, “why don’t you take a 30-day vegan challenge?”  huh??!!  Well, I’m not sure I am ever, ever going to give up steak, or cheesecake, but I’m willing to try to add some new vegan recipes to my menu planning.  She sent this one above this past week, and I was anxious and happy to try it out.  I so enjoy cooking now, so gathering the herbs and spices and ingredients was lots of fun for me.  I was really stepping out into new territory with some of the ingredients.  I’ll give you the answer to the question up front:  yes, it was delicious!!

ImageBlanch chard leaves.  Drain and set on paper towels and blot dry.  Add 1 cup of bulgur to 2 cups boiling water.  Turn off heat, cover and let sit for 15 minutes until absorbed.  Chop 1 medium onion andImage 1 poblama pepper (chop finely).   (Please take note of my Pampered Chef chopper!).  Heat 3 TBS of olive oil in pan, and add onions.  Cook until translucent.  Add peppers and cook until soft — about five more minutes.   Image

ImageAdd 1 TBS turkish red pepper paste and stir.


ImageTo make herb mixture, chop a mixture of dill, parsley and mint to make 1/2 cup.  This is the best part, because all of it smells wonderful!





Juice one lemon, and add 3 TBS of the juice to the pan.  I bought this lemon juicer at an estate sale for 50 cents, and I love it! I don’t know why I waited until I was 57 to get one.  🙂  


Chop one roma tomato and add to mixture in pan.  Add herbs and bulgur to pan and mix very well.





 Lay out chard leaves one at a time, and put 3 TBS of bulgur mixture on each leaf. Image 

Roll tightly.  Drizzle with olive and serve!  Deliciousness!!  Thank you Emily!


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Autumn Sabbath Reflection

Autumn Sabbath Reflection.

I am terribly biased about this wonderful blogger!  Love you Em!!

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June 23, 2012

29 years ago today a precious little girl was born….Happy birthday Emily!!

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This photo says it all!  🙂   Well, not quite all.  If my daughter and son-in-law were here as well, that would say it all for sure, for sure!




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Cooking away…

In honor of Tom and Molly arriving in just two weeks (!) – homemade strawberry jam!  (I just realized I used their real names.  I don’t think they mind.  The Other Sibling has a preference, but not sure these two do.  I suppose I’ll find out.)

Irregardless…I went out to pick strawberries, but alas, the fields were bare.  I did purchase some that were very fresh from the stand at Frisch’s though, and as you will see from the finished product, they will do quite nicely!    I haven’t made freezer jam in a number of years, so I was very excited to get started again.  I found these adorably small jam jars at Heinen’s in Avon.  One batch made six jars and they’re just the perfect size.

Strawberry Freezer Jam
1 2/3 cup fresh strawberries
2/3 cup sugar
2 TBSP instant fruit pectin

First, wash and hull the strawberries.  Put in bowl and mash with potato masher.  I’m including a photo of this because this is my grandmother’s potato masher, and I’m quite fond of having it.  It’s very old!!

Fresh strawberries!

My grandmother’s potato masher

Add 2 tbs pectin to 2/3 cup sugar.  Mix in a small bowl.  Add sugar/pectin mixture to the bowl of mashed strawberries.   Stir for three (3) minutes.

Pectin – 2 tbsp

Sugar 2/3 cup

After 3 minutes, pour into clean freezer jam jars.  Let set for a few hours, and then freeze!   Delicious!   All you need are homemade scones, and you’re all set for a nice treat.

Strawberry Freezer Jam!

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On my bike again…

Probably heading out today again as well….but these are from Memorial Day last weekend.  Started out at Station Rd Bridge Trailhead, but this time I headed south to Boston Store.  9.5 miles approximately, round trip.  Have I mentioned that I absolutely love biking, and in particular biking in this glorious park?  The thing about the trails in the CVNP is that they are in the woods….no road nearby, so it’s blissfully quiet and serene.  I cannot get enough of it.  If I lived closer, I would bike there 3 times a week, at least.  But, it’s always worth the 35-40 minute drive to get there.

Cuyahoga Valley National Park. 5.28.12

Love this place!! Stopped for a rest near here.

American Goldfinch – Female. On my patio this morning. 6.2.12

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I Love Spring Part II

Mostly I’m writing this because I have more updated photos of the baby robins. I have no idea why in the world I am so excited about these baby birds, but I most definitely am!  They’re getting cuter and cuter, and it must be any day when they’ll take to flying, because it’s getting rather crowded in there.  And with four babies, the mother and father bird are keeping very busy feeding them.  One worm, two worm, three worm, four.  🙂  I’m exhausted watching them flying in and out!

Enough chit chat — here are the most current photos:

Baby Robins 5.22.12  getting crowded!!



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