Nutrition Discussion and Cooking Demonstration

SWAP OUT YOUR SIDES!Serve some new and exciting side dishes to wake up your meals.

Wild Rice Pilaf with Cranberries and Pecans

Savory Bread Pudding with Swiss Chardrecipes available at cancerperspectives.org

SWAP OUT YOUR SIDES

Serve some new and exciting side dishes to wake up your meals! Try my Savory Bread Pudding or my Wild Rice Pilaf with Cranberries and Pecan.

The mention of bread pudding often conjures up thoughts of a rich, comfort laced dessert. But this classic, frugal dish can be made savory too, with the same creamy texture and appeal that makes the sweet version so delicious. This hearty bread pudding works equally well for a weeknight or on a buffet table when entertaining. It is easy to prepare, can be made ahead, and can serve as a side dish or a meat free entree. You can even assemble it a day in advance and bake it the next day. The finished dish will emerge from the oven with a golden brown crust and a soft fluffy interior. I chose to demonstrate a savory bread pudding chock full of flavorful swiss chard.

Swiss chard is in the family of hardy leafy greens. It is high in vitamins A, K and C. It is also rich in minerals and dietary fiber. Fresh young chard can be used raw in salads. Mature chard leaves and stalks are typically cooked or sautéed; their bitterness fades with cooking, leaving a refined flavor similar to cooked spinach. Here are some of my favorite ways to enjoy this perhaps new-to-you vegetable:

• Sauté swiss chard with olive oil and garlic, and add red hot pepper flakes to taste. Toss with penne pasta, and sprinkle with grated cheese

• Use chard in addition to, or in place of, spinach in a vegetarian lasagna• Add zest and nutrition to omelets and frittatas by adding cooked chard

Wild Rice Pilaf with Cranberries and Pecans is another interesting side dish. It is pretty and pairs well with chicken, pork, beef or fish. It is rich in fiber from a variety of sources. You can use a single variety or a mixture of rice. I ended up using a commercial mix of wild, brown, and red rice. Stove top toasted pecans added just before serving added nice texture to this naturally low fat dish.

There is nothing wrong with mashed potatoes, but up the wow factor by trying some new side dishes. They just might end up elevating the whole meal!

Savory Bread Pudding with Swiss ChardAdapted from the NY Times “Recipes for Health”

2 Tablespoons olive oil3 cloves of garlic, chopped

1 large bunch swiss chard, cleaned well, tough stems discarded, leaves chopped

½ pound stale bread, in large cubes OR sliced 2 ounces Gruyere, grated (1/2 cup)

1 ounce parmesan cheese, grated (1/4 cup)2 teaspoons fresh thyme leaves

2 teaspoons fresh rosemary4 eggs

2 cups low fat milk¼ teaspoon pepper

Savory Bread Pudding Continued…

1. Preheat oven to 350 degrees F.2. Saute garlic and swiss chard in olive oil. Cook until wilted, stirring often.

Remove from heat. 3. Lightly oil a two-quart baking dish. Place half of the bread cubes or slices in

the baking dish. Top with greens. Then top with half the thyme, rosemary, and cheeses. Repeat layers.

4. Beat together eggs, milk and pepper, then pour over bread and greens. Let sit 10 minutes to allow liquid to be absorbed.

5. Bake for 40-50 minutes until set and inserted knife comes out clean.

Wild Rice Pilaf with Cranberries and PecansAdapted from Martha Stewart Living, November 2009

2 Tablespoons olive oil1 shallot finely chopped

1 cup wild rice OR mix of brown, and wild rice3 cups chicken or vegetable stock

1 bay leaf½ cup pecans

¼ cup cranberries¼ cup golden raisins

2 Tablespoons chopped parsleysalt and pepper to taste

Wild Rice Pilaf Continued…

1. Heat oil in a pan over medium heat. Add shallot, and cook, stirring occasionally, until tender, about 3 minutes. Add rice and cook for 1 minute. Add stock and bay leaf and bring to a boil. Reduce heat, and simmer, covered, according to package directions.

2. Toast pecans on stovetop or in oven until browned and fragrant. Chop pecans coarsely.

3. Add pecans, cranberries, raisins, and parsley to rice. Remove bayleaf. Season with salt and pepper to taste. Delicious warm or at room temperature.