De Ma Cuisine



August 2011



“Tasca Cacciatore” (Pocket Cacciatore)

Written by , Posted in Dinner, Leftovers, Low Carb, Meat, Poultry, Quinoa, Vegetables

“Tasca Cacciatore” (Pocket Cacciatore)
Recipe Type: Leftovers, Main, Poultry
Author: Rachel Oberg – De Ma Cuisine
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 2
I had a contest because I needed a name for this recipe. The winner was Angie. She won a free menu. Thanks for the clever name, Angie!
  • 8 swiss chard* leaves, stems removed (I didn’t cook them first, but you could steam them to make them easier to work with)
  • 2 small yellow squash**, chopped
  • 1/4 onion, chopped
  • 1/4 C daikon radish, chopped
  • 2 small carrots, chopped
  • 1 C cooked chicken, in small/medium chunks
  • 3 cloves garlic, smashed
  • 1/4 to 1/2 C spaghetti sauce (I used homemade, leftover from a few weeks ago, that I froze)
  • 1 C cooked quinoa (leftovers that I froze)
  • 1 1/2 C chicken stock (I used homemade, that I froze, from a chicken we had a few weeks ago)
  • pinch nutmeg
  • 1/4 t smoky paprika (my new favorite seasoning)
  • salt and pepper
  • extra virgin olive oil
  • Parmesan cheese, for topping
  • You could also use Kale, or another large green
  • You can substitute for other veggies – this is a great way to clean out the vegetable drawer!
  1. Lay 4 chard leaves on a plate so that they overlap and form a + sign (I hope this makes sense). Sprinkle with seasonings and oil. Pile 1/2 C chicken, half the garlic and onion in the center. Fold the leaves in, making a wrap/roll. Repeat with the second set of 4 leaves and remaining garlic and onion.
  2. In a greased loaf pan (I used a Corningware), pour stock, and mix in quinoa and spaghetti sauce.
  3. Place chard rolls in pan, on top of quinoa mixture.
  4. Place veggies around rolls (not on top, because they might burn). Drizzle rolls with olive oil.
  5. Bake at 375F for about an hour, or until the internal temperature of the roll comes to 165F.
  6. Top with Parmesan cheese. We had it with garlic bread and red wine.

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