My nephew's Birthday

Today's my nephew's Birthday. He went three and this afternoon was really filled with power. Oh my good He got power and never or almost never getting tired. Of course with all the presents he was so happy and everything had to be tryed out immediatly. At the end they were a little too much emphastic and they had to be calmed down.

 

 

My sister made he most loved food - cupcakes.

 

 

Some are carrot cupcakes and some are chocolate cupcakes.

 

Sorry I didn't have a recipe for them.

 

This are his parents

 

 

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Sauteed Swiss Chard

Makes 4 side servings

1 bunch Swiss chard, organic if possible (450 g)
2-3 cloves garlic
1 lemon
15 ml wheat-free tamari
15 g sesame seeds

Wash the chard and roughly chop the stems. The easiest way to do this is to put the largest leaf on the bottom, lay the other ones on top (with the stems to the right) and then roll them all up into a bundle. If you have a very large bunch, do it in two batches.

 

Slice the stems into about 1-inch pieces with your knife and set aside. Slice through the leaves as well. Then cross-cut the leaves once or twice.

 

Mince the garlic up. Slice the lemon in half.

 

Heat a large saute pan, then add olive oil. Add the garlic and sesame seeds and stir for no more than a minute. Add the chard stems for 3 minutes. then add the leaves. Keep stirring. As the chard wilts, splash on some of the Bragg’s or tamari. When the chard is fairly wilted (about 3 or 4 minutes), squeeze one lemon over it. Add sea salt or kosher salt (not much, as the tamari is salty) and a little cracked black pepper. Taste and adjust the seasonings.

 

Serve topped with a sprinkle of sesame seeds.

 

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 Swiss Chard and Mushroom Enchiladas with Tomatillo Sauce

Swiss Chard and Cremini Mushroom Enchiladas with Tomatillo Sauce
Sauce

• 3 cloves garlic
• 1 jalapeño, quartered (I used two since the jalapeños from my garden are really small)
• 1.5 pounds tomatillos (about 12), husked, rinsed, and quartered
• 3/4 cup loosely packed chopped fresh cilantro
• 2 tablespoon olive oil
• 2 cups vegetable broth

Filling (you can use whatever vegetables or beans you have)

• 8 ounces cremini (baby bella) mushrooms
• 1 large red onion, sliced (set some aside for a garnish if you’d like)
• 1 bunch swiss chard, roughly chopped
• Salt, to taste

Tortillas

• 12 corn tortillas

Directions

1. With the food processor running, add the garlic, jalapeño and tomatillos pieces one at a time, allowing each item to become well puréed. Add cilantro and process until smooth.
2. Heat a tablespoon of vegetable oil in a pan over medium-high heat. Add the purée and stir frequently until the mixture thickens to the consistency of thick tomato sauce. Add the vegetable broth. Reduce heat and simmer for 10 minutes.
3. Meanwhile, In a large pan, heat up 1 tablespoon of oil over medium-high heat. Add mushrooms and allow to brown. Then add the onion and the swiss chard. Continue to cook until the swiss chard stems are tender. Season filling with salt.
4. Heat tortillas over an open flame so they are pliable..
5. Check the consistency of the sauce. It should have reduced by half.
6. Spoon filling into tortillas. Arrange on a plate and top with tomatillo salsa and onion garnish if desired.