Recipes....Part #1 forum: More uses for Chard...NYT

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AlohaHoya
May 10, 2011 8:18 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Good Ideas here....

http://well.blogs.nytimes.com/2011/04/01/going-green-for-spr...
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AlohaHoya
May 28, 2011 10:27 AM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Here's another recipe from the NYT...gonna try it tonight.... Chard and Quinoa Burgers....

By MARTHA ROSE SHULMAN
I’d been thinking about making a sort of “burger” with quinoa and vegetables when I saw a recipe for chard cakes in the Dining section of The Times. I combined the two ideas and came up with these quinoa and chard cakes, which you can serve as a main dish or a side. A few days later, I made the same recipe but used spinach, which is lower in sodium, instead of chard (see variation below). Top these cakes with yogurt spiked with puréed garlic.

1 1/2 pounds Swiss chard, washed and stemmed (do not discard the stems)

2 tablespoons extra virgin olive oil

2 plump garlic cloves, minced, or 2 teaspoons minced green garlic

2 teaspoons cumin seeds, lightly toasted and ground

Salt and freshly ground pepper

1 cup cooked quinoa

1/3 cup freshly grated Parmesan (1 1/2 ounces)

1 egg, beaten

1 tablespoon canola oil

For serving:

1/2 cup plain yogurt

1 garlic clove, puréed with a generous pinch of salt

1. Fill a bowl with ice water. Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch for two to three minutes until tender, then transfer to the ice water. Drain, squeeze out excess water and chop medium-fine. Add the chard stems to the water, and cook four to five minutes until tender. Transfer to the ice water, then drain and cut in 1/4-inch dice. Measure out 3/4 cup of the stems, and reserve the rest for another purpose.

Alternatively, steam the chard leaves, then the stems, above an inch of boiling water until tender. The leaves will take three to four minutes, the stems five minutes.

2. Heat 1 tablespoon of the olive oil over medium heat in a medium or large skillet. Add the garlic. When it is fragrant, in 30 seconds to a minute, stir in the chard leaves and stems and the cumin. Stir together for about a minute, and season to taste with salt and pepper. Transfer to a large bowl, and add the quinoa, Parmesan and egg. Stir together.

3. Heat the remaining tablespoon of olive oil and the canola oil together over medium-high heat in a large, heavy skillet. Moisten your hands, and shape the quinoa and chard mixture into four hamburger-size patties (or make smaller, fritter-ish patties). Carefully place the patties in the hot oil, taking care not to crowd them in the pan. Press down on the tops of the patties with the bottom of your spatula to prevent them from falling apart; if they are thick enough, they should stay together. Cook for four to five minutes on each side until nicely browned. Remove from the heat and serve.

Variation: Substitute 2 pounds bunch spinach for the chard. Stem and wash the leaves (discard the stems) and wilt, in batches, in a large frying pan in the water left on their leaves after washing. Proceed as instructed.

Yield: Serves four.

Advance preparation: The cooked chard and cooked quinoa will keep for four days in the refrigerator. The mixture will keep for a day.

Nutritional information per serving: 242 calories; 2 grams saturated fat; 3 grams polyunsaturated fat; 9 grams monounsaturated fat; 53 milligrams cholesterol; 18 grams carbohydrates; 3 grams dietary fiber; 485 milligrams sodium (does not include salt to taste); 11 grams protein


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AlohaHoya
May 28, 2011 11:49 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
A real bomb!!!! I even used 2 eggs to keep them from falling apart in the pan!!! I think that next time...I like the concept...I will try chopped up broccoli or mixed vegetables with a more predominant flavor...and top them with a strong cheese sauce...or a stronger flavored sauce. Tomorrow I am having the broken up patties for breakfast with a shirred egg....and lots of hot sauce!!!!! Thumbs up
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Imagestormyla
Jul 13, 2011 3:54 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Not to be a party pooper Carol, but the recipe didn't appeal to me anyway. Hilarious!
AlohaHoya
Jul 13, 2011 11:50 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Big Grin
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Imagestormyla
Oct 17, 2011 4:10 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Here's a chard recipe that sounds like a meal in itself. I think that it needs some seasonings though. It's from Allrecipes and it's called Quinoa Chard Pilaf.

http://allrecipes.com/recipe/quinoa-chard-pilaf/detail.aspx
AlohaHoya
Oct 17, 2011 8:35 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Looks good...gotta try it. Had some chard/onion/potato pakoras yesterday at the market...flour holding it all together is chickpea flour. VERY tasty!!!
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Imagestormyla
Oct 17, 2011 8:48 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
Carol, I've never heard of a Pakora. What ethnicity is that? I like anything made from chickpeas.
AlohaHoya
Oct 17, 2011 8:52 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
OH...Pakora are East Indian...usually deep fried. I like to make them like pancakes...they work wonderfully. Made some with cauliflower and DH actually liked them!!!! The cumin and spices covered up the cauliflower taste!!!! Big Grin
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Imagestormyla
Oct 17, 2011 8:56 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
I like cumin in most dishes. I don't tend to use it as much as I should. Do you usually serve a condiment with the Pakora?
AlohaHoya
Oct 17, 2011 11:05 PM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Yes....I like a chutney/riata made with yogurt,cilantro (or mint) and greenchile pepper...it is cooling while adding spiceyness. The yogurt makes it light... I'll look up some recipes and post them...makes for a really light supper!!!
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Imagestormyla
Oct 18, 2011 1:23 AM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
I thought that something yogurt based might go well with it. Mint and Chilies make for an interesting combo.
Imagebitbit
Oct 18, 2011 7:05 AM CST
Name: bit
Eastern VA and NC
Zone 7b/8a
Those pakora sound great, Carol! I'll have to try something similar since we have so many greens right now.

I love Indian food, and we just had an Indian market open in town, so now I can get ingredients like the chickpea flour and cheap spices. Hurray!
AlohaHoya
Oct 18, 2011 11:41 AM CST
Name: Carol Noel
Hawaii (near Hilo)
It's all about choices.
Hurray! Hurray! Hurray!

So....what I do so I don't have to deep fry them, is that I use the same spices as the Pakora recipe calls for, but I take about 2 or 3 cups of cooked veggies (ANY and ANY combinations of them) 2 T of flour and one egg (up the egg and the flour for consistency and qty. of veggies, drop a blob on a hot skillet with some oil (not much) and cook them like pancakes. Serve with any chutneys or riatas...the lighter the better....

Big Grin
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Imagestormyla
Oct 18, 2011 4:07 PM CST
Name: Stormy
Valley Forge Pa
I Love MAM ~ So Happy Together
I'm beginning to wonder if most of the stuff that we fry couldn't be cooked in a very hot oven similar to the differences between fried crabcakes and broiled ones. I have made them both ways using the same recipe. I found that doing them in the oven requires starting with considerably colder raw cakes.

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