Swiss chard with potatoes and mushrooms, homemade refried black beans, and guacamole

The chard, potatoes, and mushrooms are cooked in a spicy tomato sauce. And this is why it doesn’t pay to wait to update the blog. I remember this was very tasty, but I don’t recall the seasonings.

That said, the key to the recipe not being a pile of mush is to cook the vegetables separately. First, pan sear the mushrooms until they release their juices, then set them aside. Cook the potatoes in the tomato sauce, then add the chard when the potatoes are very soft. Add the mushrooms back and cook about 5 minutes. Voila.

For the beans, cook the beans for a long time and season well with salt, pepper, and garlic.

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A post about SUMAC

Sumac, the best spice ever invented. Sumac is pretty hard to find in our area, so the one place had it in large bags. I am so lucky that I had to buy so much.  Tonight, we made Turkish lentil soup and stuffed Swiss chard rolls.

We followed the lentil soup recipe as posted, except that we only had fresh mint (thanks, Anna!) This soup is the best. Try it.

This roll looks like a frog.

Stuffed with hummus (with sumac!), sauteed mushrooms, green onions, and chard stems. Place in a lightly oiled dish with about 1/2 cup water, sprinkle tops with paprika and extra drizzle of olive oil. Bake at 400 for 20-30 minutes until leaves are cooked through.

Green curry with sprouted bean rice

For the rice: cook 1 cup rice with 1/2 cup fresh sprouted peas and lentils. We buy a mixture at the grocery store and usually eat them on salads, but it turns out they are great cooked, too.

For the curry: Toast in a dry pan 1 tsp cumin seeds and 3 TBL unsweetened coconut. Add the spices to a blender, and combine with 1 onion, 4 garlics, 1/2 cup cilantro, 2 TBL galangal (we bought this in a jar), 1 tsp 5-spice powder, 1 tsp cayenne, 2 TBL lemon juice, 1/4 cup vinegar, 12 Thai chilies, 1 tsp sugar, 1 tsp, and 1 tsp ketchup.  Set aside. Fry tofu with a little oil until browned. Add approximately 2/3 bag of frozen broccoli, 1/2 bag frozen peas, 3 chopped carrots, and 2 chopped celery stalks to to the tofu. Add the curry mixture and stir well. Add 1 can light coconut milk and cook on medium-low, covered, for 20 minutes. Stir occasionally. Do not boil, or over cook the sauce.

Serve with rice and steamed chard!

Curried rice with chickpeas

The title is sadly lacking in imagination, but the dish is full of flavor. It’s also a great quick meal to make when you are hungry.

Rice

1 3/4 cups dry rice, 1.5 TBL curry powder, 1/4 tsp salt,  1.5 TBL pine nuts, 2 cups water. Cook in a rice cooker, or on the stove. Allow to sit at least 10 minutes before fluffing.

Chickpeas

1 onion, finely chopped

4-5 garlic cloves, minced

2 TBL lemon juice

1 can chickpeas, drained

1 faux chicken bullion cube

3 large leaves swiss chard (stems included), chopped

1.5 TBL parsley

1 cup water

4 green onions, diced

For the garnish

1 medium tomato, chopped

1/2 orange, chopped

Saute onion and garlic for about 5 minutes on medium heat. Add other ingredients, except green onions. Cook covered about 10 minutes. Stir in green onions and simmer uncovered 5 minutes. Serve over curry rice and garnish with chopped tomatoes and oranges.  (We also had marinated olives on the side!)