Dear Reader.  Please meet my new best friend.  (I'm sorry KT but you've been sidelined.
I feel that it will only be brief however.  If you'll take me back that is.)


This is my new best friend, my new 'I'm-going-to-stand-over-this-eating-it-forkful-by-forkful-until-it's-half-gone-and-I-feel-guilty' dish.  You know that kind of dish.  The one that keeps you at the table even after eating to continue picking away at it until there is ridiculously little of it left and the only reason that you stop picking is because you were hoping that there would be leftovers for a few days... No this totally didn't happen or anything.  This dish knocked my socks off, and a couple of other articles of clothing too.  I mean Holy @*%! who would believe that these ingredients could taste this good.


As I recuperate myself I have to tell you that D wasn't nearly as overwhelmed as I was.  In fact, he was quite underwhelmed with it.  So, it just goes to show you that everyone's taste is different and you might not like it.  I don't often get attached to food in this way but when D told me that it wasn't completely changing his life I found myself getting angry at him and defensive for my BFF!

Sometimes, I like to think that I could go totally whole hog (no pun intended) and be totally vegan but when I eat something like this I just can't imagine it.  Either that or I totally (albeit briefly) forget that the word 'vegan' even exists.
Yeah, so my new best friend and I had some time together yesterday after school (I'm hungry when I come home you know).  Oh yeah, and today after school too.  I'm thinking about not sending any tomorrow with Kid #1 for lunch so that I can sneak in another day with my new BFF.  We really love each other.


Chard, Broccoli and Cannollini Bake
inspired by 'Great Greens' cookbook
serves 6

2 tbsp oil (olive or whatever)
1 bunch of chard cut into thin slices
1 bunch broccoli cut into florets
1 small fennel bulb cut into thin slices
1 rib celery cut into small pieces
1 small onion sliced thin
2 cloves of garlic, minced
1 can Cannellini beans (with liquid as long as it's not excessive)
2 organic bouillion cubes (I used low sodium vegetable)
1 tbsp Worcestershire
2 tsp each parsley, oregano
1 tsp thyme
1 tsp salt
1 tbsp sugar
2 tsp smoked paprika
4 dashes nutmeg
a couple of dashes of pepper sauce (optional)
1/4 cup plus 2 tbsp cup unbleached all-purpose flour
2 cups milk (plus a little extra if it gets too thick)
1 cup cheddar, shredded
parmesan for topping

Get a large baking dish ready.  Preheat the oven to 375 degrees F.
Heat a large pot or dutch oven and add the oil, onion, broccoli, fennel, celery and chard.  Cook it all together for about 7 minutes or so.  Keep the heat lowish so that nothing burns.
Add in the garlic and swish around for a minute or two.
Add in the Cannellini beans, the bouillion cubes and the Worcestershire.  Let that cook together for just a few minutes.
Add in the herbs, salt, sugar, smoked paprika, nutmeg and pepper sauce.  Mix well.
Add in the flour and mix well.
Pour in the milk, slowly - mixing the whole time.  You might need a little extra if it thickens too quickly. Once the consistency is right then add in the cheddar (save a little for the top).  Once the cheese is melted, transfer everything to a baking dish.  Top with a little of the cheddar and some parmesan.
Bake for about 25 minutes or until everything is bubbly and golden...
serve however you like...