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SWISS CHARD RECIPES These Swiss chard recipes use mostly readily available and nutritious ingredients. Most of the ingredients are whole foods - vegetables, fruit, grain and grain flour, beans, nuts, seeds, and nut and seed butters. Flavor comes from the taste of fruits and vegetables together with sugar and salt to make gratifying and healthy food. Hardly any of the recipes use animal products. Some of the recipes can be prepared in 30 minutes or less, some take an hour. Almost all are for sinlge servings. Most require the use of a blender. A typical recipe is given below. Under that recipe is a PayPal emblem that you can use to purchase 50 more collard recipes for $2, if you choose to do so. The 50 recipes are in a text file that can be viewed in any word processing program including Notepad. That way it is easy to make changes to get the recipes to suit your taste. You can add notes, add other recipes - whatever. The search or find facility of a text editing program can be used to locate recipes that use a specific ingredient. If you have a computer in your kitchen, save the file on that computer and boot up the computer when you want to make a meal using swiss chard and other nutritious whole foods. |
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To go to a recipe, click on a title or scroll down. CONTENTS: Recipes For Garden Flavors - Collards Potato grain chestnut bean and Tomato swiss chard seed -- A batter is made in a blender. Ingredients in batter are whole grain flour, potato, beans, and chestnut flour or pecans. The batter is heated in a microwave until firmed into a biscuit consistency. Fresh swiss chard is boiled, and the water discarded to reduce bitterness. A topping is made in a blender from the swiss chard, tomato, and sunflower seeds. The chard/tomato/seed slurry is heat into a mash consistency. Both dishes are lightly salted and lightly sweetened. The two dishes are served as separate portions. 20071220ax
Potato grain chestnut bean and Tomato swiss chard seed: 20090514b
potato grain seed bean biscuit ring:
3 ounces potato
2 tablespoons chestnut flour
or 1 quarter cup pecans
or 1 eighth cup pecan butter
1 quarter cup boiled or canned beans (if salt added, reduce recipe salt from 3 pinches to 1 pinch)
plus 1 eighth cup water,
if using, 1 quarter cup green peas
2 tablespoon (.6 ounce) whole wheat flour
or 2 tablespoons flax seed meal
plus 1 tablespoon whole grain flour
or 3 tablespoons rolled oats
1 teaspoon canola oil
3 pinches salt
2 teaspoons (.3 ounces) sugar
total: 11 ounces, 7.6 ounces water
tomato chard seed pate:
3 ounces swiss chard
or 1 tablespoon fine powdered swiss chard
or 1 eighth cup (.3 ounce) coarse powdered swiss chard
or 3 tablespoons crushed dried swiss chard
2 tablespoons (.7 ounce) sunflower seeds
or 2 teaspoons olive or canola oil,
1 ounce tomato
or 1 teaspoon (.07 ounce) tomato powder
2 teaspoons (.3 ounce) sugar
2 pinches salt
5 eighths cup (5 ounces) water
Peel potato to yield 3 ounces.
Cut potato into 1 quarter inch thick slices. Put potato and 1 half cup water into a metal pan. Heat on a cooktop until boiling, reduce heat to low, cover, and heat 40 minutes on low. If using dried powdered swiss chard: [ Put 1 eighth cup greens powder and 3/4 cup water into a microwaveable container. Heat 2 minutes on full power and then 2 minutes on low. (boils over, next try using drip coffee maker) Drain through a paper coffee filter. Bring the edge of the paper up, gather together, and squeeze. Yield is about 1.5 ounces. ] If using fresh swiss chard: Cut 2 ounces swiss chard every 3 eighths inch. Put the greens and 3 cups water into a metal pan and heat on a cooktop until boiling, about 8 minutes. Press the greens down into the water. Heat on low for 20 minutes. Remove water from the greens by first pouring into a strainer. Dump the greens back into the heating pan. Add 2 or 3 cups water to rinse. Strain again. Use a bowl that is about the same size and shape as the strainer to press the water out of the greens.) Squeeze the greens in your hand to remove the water. Yield is 2 ounces or so greens. Into a 2 cup or larger blender put: if using, 1 quarter cup canned beans plus 1 eighth cup water, if using, 1 quarter cup green peas plus 3 tablespoons water, 1 teaspoon oil, 2 teaspoons sugar, and 3 pinches salt. When the potato has finished heating, set the pan in cold water to cool for a couple of minutes so heat does not damage blender. Add the potato to the processor or blender. Add 1 quarter cup water so mixture will flow while blending. Run blender until smooth, 2 to 4 minutes. Add 2 tablespoons grain flour and 2 tablespoons chestnut flour. Run until desired smoothness is achieved, perhaps 30 seconds. Place a 3- or 4-inch diameter casserole dish or similar utensil at the center of a 9-inch glass piepan. Pour/spoon the batter into the space around the center utensil. Heat for 12 minutes 40 seconds in a 1000 watt oven. ---------------------------------------------------- Math: (if using boiled beans, fresh chard, wheat flour, blender method) Add 20 seconds to heat dish. To raise to boiling: 11 ounces X 20 seconds per ounce = 220 seconds. Dry weight is total weight minus water = 11 - 7.6 = 3.4 ounces. Water to leave in: (30 parts water)/(70 parts water) time (dry weight) = 3/7 X 3.4 = 1.5 ounces. Water to remove: total water - water left in = 7.6 - 1.5 = 6.1 ounces. Plus to evaporate excess water: 46 seconds per ounce X 6.1 ounces water = 281 seconds. Plus to replace heat lost to air during boiling: 281/60 minutes times 14 seconds per minute = 66 pluc 66/60 X 14 = 15 for a total of 81 seconds. ---------------------------------------------------- Put into a 2 cup blender: the greens slaw, 2 tablespoons sunflower seeds, 1 ounce tomato, 2 teaspoons sugar, 2 pinches salt, and 1 half cup water. Run until smooth. Put the blender's contents into 3 3-inch diameter microwaveable bowls and heat in a microwave oven until thickened, 5 minutes and 45 seconds in a 1000 watt oven. ------------------------------ Math: Add 5 seconds for microwave to begin heating. Add 30 seconds to heat dish. To bring to boiling temperature: 20 seconds per ounce X 7 = 80 seconds. Dry weight is total weight minus water (7 ounces - 5.5) = 1.5 ounces. Water to leave in is 50/50 times dry weight (50/50 X 1.5) = 1.5 ounces. Water to remove is total water minus water left in (5.5 - 1.5) = 4 ounce. To remove excess water: 46 seconds per ounce X 4 ounce = 184 seconds. To replace heat lost to air during evaporation: 184/60 minutes X 12 seconds per minute = 37 seconds plus 37/60 X 12 = 7 for a total of 44 seconds. Assume .8 ounce greens slaw that is about .5 ounce water ---------------------------------- Serve the tomato greens pate separately. Makes enough for a medium to large meal. Chestnut biscuit, moderate chestnut flavor, mildly salty, slightly starchy, sweet; very slightly bitter; moist but firm biscuit texture/consistency. Swiss chard pudding, prominent swiss chard flavor, mildly: salty, bitter; slightly sweet; thick pudding consistency. back to CONTENTS
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