Swiss chard and Beets


Swiss chard and Beets

 

I took a look at my garden this morning and decided to combine the two ingredients that are ready to be picked in the same dish.  What is great about having your own garden is being able to trust the food you prepare.  You know exactly how it has been treated.

Ingredients:

1 bunch Swiss chard

3 small beets

1 tbsp. coconut oil

Pinch of pepper flakes

Salt and pepper

Walnuts, handful, chopped

Directions:

Wrap the beets in foil and roast them  in a 350 oven until they are tender.  Let the beets cool then peel and chop the beets into bite size pieces.

In a skillet over medium heat melt the coconut oil then add the red pepper flakes and stir.  Add the Swiss chard and cook, turning often until the chard starts to wilt.  Add the beets and cook for about one minute.  Add walnuts and serve.

Tomato Soup


This is the first time I have ever made tomato soup and it will not be the last.  I am a humble man but this soup is out of this world.  Do yourself a favor, make it and make some croutons to add to it.  I love it when it comes together.

Tomato Soup

10 Roma tomatoes

Olive oil

1 Red pepper

1 Serrano red pepper

1 Zucchini, chopped in large chunks

1 Yellow squash, chopped in large chunks

½ Red onion, chopped

2 tsp. Cumin

2 tsp. Paprika

Salt and pepper to taste

2 tbsp. Coconut oil

1 28 oz. can Tomato sauce

1 can 13.66 oz. Coconut milk

Fresh oregano, parsley, and basil, chopped

Directions:

Coat the tomatoes, red peppers, and Serrano pepper with oil and place on a baking sheet.  Put under the broiler, stirring often and broil until the skins start to turn black.  Remove them from the broiler and let cool.  Remove as much of the skin from the tomatoes, red pepper and Serrano as you can.  Roughly chop the mix and put aside.

In a stock pot over medium heat place 1 tbsp. of the coconut oil in the pan and add the tomatoes and any juice, red pepper, and Serrano.  Season the tomato soup with salt, pepper, 1tsp cumin, and 1 tsp. paprika.  Cook until the tomatoes begin to break down.  Add 1 can of tomato sauce and simmer for 20 minutes.  Using an immersion blender blend until the tomato soup is smooth.  Check for seasoning, (if the soup needs some sweetness add a handful of raspberries and blend till smooth.  Let the soup simmer for 5 minutes while you cook the vegetables.  Add as much coconut milk to make a smooth soup (your preference on how much).  I used all of the coconut milk.

Vegetables

Heat 1 tbsp. of the coconut oil in a skillet over medium heat.  Add 1 tsp. of cumin and paprika and heat, stirring constantly for about one minute.  You should be able to smell the spice.  Add the red onion and cook until the onion is becoming soft.  Add the zucchini and yellow squash.  Cook until the vegetables are al dente.  Check for seasoning and add salt and pepper if needed.  Remove from the heat.

To serve, place a large ladle of soup in a bowl, top with the chopped herbs and the vegetables.  You could add croutons if you choose.

Chicken Stir Fry


Chicken Stir Fry

Cooking with a wok is a wonderful way to prepare food. The one thing you have to remember is to cut and chop everything in advance because once you start cooking you will not have time to cut and chop due to the speed of cooking with a wok. So do your cutting and chopping in advance and go for it. The other item to get prepared is the sauce you will use. Experiment with many ingredients to find your favorite sauce for your stir fry. I have included my favorite for you to try. If you do not have a wok you can use a large, deep skillet.

Ingredients:

2 tbsp. Coconut oil

½ Yellow onion, chopped

2 Carrots, sliced thin

½ Red pepper, sliced thin

1 Zucchini, sliced thin

1 Yellow squash, sliced thin

10 Green beans, chopped

4 Brown mushrooms, sliced

½ lb. Egg noodles

2 Chicken breast, skinless and boneless, sliced thin

½ Chili, chopped (I like Serrano)

2 Green onions, chopped

The sauce:

5 tbsp. Soy sauce, less sodium

1 tsp. Sesame seed oil

1 tbsp. Deli mustard

¼ tsp. Red Curry paste

1 tsp. Cumin

½ tsp. Ginger

½ tsp. 5 Spice Powder

Combine all ingredients and mix well.

Directions:

Cook the egg noodles in a large pot of salted water.

Heat 1Tbsp. coconut oil in a wok at medium high heat. Add the onions and carrots, stir fry until the onions begin to soften. Add the red pepper and stir fry for 30 seconds. Add the green beans and stir fry for one minute. Add the zucchini and yellow squash and stir fry for 30 seconds, season with salt and pepper. Remove the vegetables to a serving bowl.

Add 1 tbsp. coconut oil to the hot wok and add the chicken. Season the chicken with salt and pepper. Stir fry the chicken until the chicken shows no pink flesh. Add the chili and stir fry for 30 seconds. Add the sauce and stir fry until the chicken is cooked through. Add the cooked egg noodles and toss in the sauce and chicken. Return the vegetables to the wok and combine with the chicken and sauce. Add the mushrooms and green onions and serve.

Serves 4