Red chard is excellent when sauteed with a bit of olive oil and garlic.
Ah! Thank you! That sounds easy, and tasty.
Thank you Jodi!
Oh, I love Gnocchi - that sounds really good!
So cute so far. The dog, so adorable.
asian-pear infused Sake sounds amazing...I'll have to try it:)
I don't like regular Sake much, but my sister suggested I try the fruit infused type - so that sounds tasty!
Can I have dinner at your house? I want some indian food but I don't want to actually go get it. :-)
Yep, I agree, sautee it in olive oil and garlic. Although I find canola sautees a little better. Or use sesame for some decadence.
I used to go to Indian restaurants so much it was getting expensive, lol, so about a year ago I decided to try to learn to cook it myself, hehe. It's fun!
2005-06-19 01:11 am (UTC)
Hi Jasmine. The painting thus far is beautiful. The animals are gorgeous. It's fun watching you paint! As for an answer to your specific veggie question...Red Swiss Chard is VERY good simply sauteed with olive oil or butter in a large fry pan, with fresh garlic cloves and some salt/pepper. Of course, first you should chop it up so that it "wilts" faster and won't be a pain in the butt to try and stir in the pan. You can even use it in quiche (instead of spinach or broccoli). I really love it, and I hadn't even tried it myself until this year. Hope the info helps some. Wish I had a Whole Foods or organic produce delivery in my area - I'm so jealous. :) Theresa
Thank you so much!
That sounds really good too!!!
This painting is beautiful! Love it!!!!!
Did the book get there yet? Just curious.
Thank you Kim! Nope - I haven't yet - did you send it to my PO Box?
ooo, The vegetarian potstickers from Whole Foods are soooo delicious!
If the store wasn't already closed, I might be tempted to run over and get some! ;)
Aren't they the best? I love them so much!!!!
2005-06-19 04:33 am (UTC)
I watched you work all night :} I feel like I am painting myself as its just what I wanted! I think its amazing that you took the vision and brought it to life. Looks nearly finished! there aren't many things you can buy with money that are truly satisfying but I think this is one.
Thank you so much Lorraine!!! It's kind of neat that you get to watch me while I work, hehe!!!
It's coming along wonderfully - I will be finished today and will scan it in to email you!
hi im a vege to but you no that if you eat to much quorn there is a higher chance of stomach cancer and then what would we do lol =)
Actually, that's not quite right - an urban legend in a way that started with a poorly worded email a long time ago. Quorn can cause stomach upset in people who have sensitivity to fungus/mycoproteins in general (just like any kind of mushroom based product - some people have allergic reactions to Quorn). Quorn can actually help prevent most cancers, particularly breast cancer.
Oooh, sorry, I've been off-line carting lumber.
Wash your chard carefully and remove the toughest portion of the stem. Chop it bite-sized, or if your mouth is small, a little bigger (it shrinks when cooked).
Then crush some fresh garlic--one clove will do for a small amount of chard, but increase to 2-3 for ginormic chard. Chop up some onion--about 1/2 a small onion or equal to about 1/4 cup once chopped and set loosely in the measuring cup. Saute the onion in a little olive oil until it starts to get clear, yellowy, and melty. Add the garlic and continue to saute on low. Within about a minute add a cube of veggie bullion and then slowly add water (just a smidge of water, enough that you kind of have a gritty paste) and smash up the bullion with a wooden spoon, then slowly add your chard and stir it into this mixture. The chard should release enough moisture to fully disolve the bullion, but if not you can add a few spoonfuls of water.
Then you can cook it to your taste--I like it quite crisp, so just about 2-3 minutes in the pan, but my parents like it soft, and so for them I cook it longer.
The portrait is so awesome!! I peeked at it the other day too. You are so good with animals, I think you really capture their personanilities!
Thank you Neva!
I think that sounds like a great way to cook it! I'll try it asap!!!
I've been using this stuff made by Superior Taste called "Better than Boullion" Vegetable Base. It comes in a jar and is a paste-like consistency. It's vegan (but does contain yeast) and it's amazing stuff. It blows away any boullion cubes I've ever come across - I stick it in everything! It's a little pricier than regular cubes or powder, but it lasts forever and is very concentrated. I might try it with my kale!
I love AllRecipes.com!!!
Oooh! That Quinoa Chard Pilaf sounds nummy!!!
You know what I like and CANNOT find anywhere because it must have a season is Escarole. It is nummy with some chicken broth, onion, garlic and beans with some chopped carrot and tortellini!!
Oh! That looks tasty too!!!