A trendy food ingredient has emerged in recent years. This ingredient has caused some concern on our part and we could even go as far to say that we are disturbed by this trend. Pine nuts are taking over food. You see them topping salads, mixed in sauces, pesto is everywhere...Wait...Why is this disturbing?
Well it is only really disturbing if you are like Cassie and have severe allergy to pine nuts. One bite or drop of cross contamination sparks a pretty nasty reaction that can last for days and often leads to a trip to the Emergency Room. It also makes eating out at restaurants that use pine nuts slightly dangerous. Cross contamination is a big issue in those busy kitchens for people with severe food allergies. Plus there are so many really yummy looking recipes out there that call for pine nuts! At least with those recipes we aren't afraid to take them on and either omit the pine nuts completely or sub them out for another nut. That is the case with these really yummy Swiss Chard Lasagna Roll-ups that we made. We used walnuts in place of the pine nuts and it made for a really satisfying meal.
Swiss Chard Lasagna Roll-ups
Adapted from Leslie Sarna
12 oz. ground chicken
2 cloves garlic, minced
1/2 medium onion, chopped
12 Swiss Chard Leaves, washed and the stalks removed
3 c. prepared tomato sauce (jarred or homemade)
15 oz. part skim ricotta cheese
1/3 c. golden rasins
1/3 c. walnuts
1/2 c. Parmesan cheese, shredded and divided
1/2 c. mozzarella cheese, shredded and divided
salt and pepper
1) Preheat oven to 350 degrees. Prepare a casserole for your oven by spraying it with olive oil cooking spray. Spoon about 1/2 a c. of the tomato sauce into the bottom of the casserole dish to cover it.
2) Brown ground chicken in a medium skillet over medium heat with the onion and the 2 minced garlic cloves. When it is cooked through, drain the meat and set aside to cool slightly.
3) In a medium to large bowl combine the ricotta, raisins, walnuts, 1/4 c. of the Parmesan and 1/4 c. of the Mozzarella. Once the chicken has cooled a little mix it in with the cheese mixture. Season to taste with salt and pepper.
4) To prepare the roll-ups take 1 chard leaf and spoon about 1/3 c. of the mixture on to one end of the leaves. Roll it up in the leaves tucking the sides in (like a burrito) to keep the filling inside the chard leaves and then place into the casserole dish. Do this to all 12 leaves. You may have some filling leftover. Pour the remaining sauce over the roll-ups and then sprinkle the remaining Parmesan and mozzarella on top.
5) Bake in the oven about 20-25 minutes until the cheese is melted and beginning to brown.