Stuffed Swiss Chard and Roasted Potatoes

Fan Drawing of Arya

You know those moments where you forget something really important? It could be something like a document you were supposed to send, or a bill you were supposed to pay. Then you sit there and wonder how you could've ever forgotten something that important.

I feel very much like that, because after all this time I only ever thought of basing my cooking around Eragon and Saphira during this venture with Eldest. Yet by being so limited I truly forgot about a very important character that has been introduced - Arya, the elf. 

This is why I decided to really focus on a vegetarian meal that was also wholesome and filling. A much needed thing after grueling battles and scouting. 

Stuffed Swiss Chard and Roasted Potatoes

The Stuffed Swiss Chard

• Swiss Chard (3 - 4 Well-Sized Leaves,Stalks Removed)
• Rice (1 Cup, Cooked)
• Celery Stalks (3, Finely Chopped)
• Marinara Sauce (3 Cups)
• Shredded Mozzarella Cheese (1 Cup)
• Water (1/4 Cup)

The Roasted Potatoes

• Potatoes (4, Chopped into 1/2 inch Pieces)
• Red Pepper (1/2, Finely Chopped)
• Scallions (Bunch, Finely Chopped)
• Butter (1 Tablespoon)
• Paprika (1/2 Tablespoon)
• Garlic Powder (1/2 Tablespoon)
• Onion Powder (1/2 Tablespoon)
• Salt (To Taste)
• Pepper (To Taste)

Instructions

• In a large pot, enough water to cook the Potatoes to a boil. Add in the Potatoes and cook until soft. Drain and set aside.
• Meanwhile in a large bowl mix together the remaining ingredients from the roasted potatoes section, and carefully add back in the Potatoes.
• Lay out in a roasting pan, and set aside.
• Preheat the oven to 375 Degrees Fahrenheit.
• Mix together the Cooked Rice and 2 Cups worth of the Marinara Sauce, and add in the Celery. 
• Lay down the Swiss Chard leaves, and add around 4 - 6 Tablespoons of the Rice mixture, and carefully fold in like a burrito.
• Lay seam side down in another rousing pan. Cover each roll with the remaining Marinara Sauce, and sprinkle with the Mozzarella Cheese.
• Carefully pour in water in the side of the roasting pan, and cover with tin foil. This will help keep the Swiss Chard leaves from becoming crisp on the bottom and sides. 
• Place in the oven both roasting pans, and cook for around 10-15 minutes.
• Plate and Enjoy!

Extra Cheese - Please!

Spuds!

I'm gonna throw this out there and say - by far my favorite recipe thus far! I made a lot of these hoping for leftovers, but Ricky and I ate them all. The best thing about that though is how healthy these are though. It's not empty calories, and how can too much swiss chard be a bad thing?! 

I don't know how the elves of Du Weldenvarden would feel about this as a meal, but I'm certainly pleased I remembered to cook based on the elves in Eldest.

Until Friday folks!