What has become of me? I seem unable to get the right moment to sit and blog – Heaven knows, with the veggie garden producing hearty veggies, I have been cooking up a storm. Something to be said for the lazy hazy crazy days of summer! Kids around, chillaxing when we are not hustle around the garden or doing other “summery” things, like keeping up late and trying to sleep in late – an impossibility with my rooster husband who wakes up the sun! So much so, the layers of lethargy that has built up is so high, it needs super will power to knock it down and get down to being productive in the blog world. My interest in cooking remains alive and steady. And, my experiments continue, especially with the homegrown veggies. And it is with pride I present to you this super food in a most delectable stew or kootu
Beet greens (which are red, lol) and the ever so colorful and beautiful swiss chard together make for an excellent combination. Couple those with coconut and spices and man, have you made yourself a healthy dish that is a perfect combination with either rice or chapatis.
Here is my simple recipe
- 2 cups of chopped swiss chard
- 1 cup of Beets greens chopped fine
- 1 beet chopped fine (I threw this in since I had it)
- 1bay leaf
- 1/2 tsp of black pepper
- 1 red chili to grind and 1 to saute
- 1/4 cup coconut powder/ or grated coconut
- 1/2 cup of cashew, hazelnut, & almond milk (optional) (available in TJ’s)
- 1 tsp of coconut /sesame oil) for cooking and 1 for tempering
- 2 cup of water
In a saucepan, lightly fry the coconut, chili pepper and bay leaf in a tsp of oilPour a cup of water and grind and set asideTo the same pan, add the greens and stir for a couple of minutes Add 1 cup of water and allow it to cook for a few minutes At this point, add the salt and stir inNow add the ground coconut mix and allow all of it to come to a boil or two.Remove from flame and transfer to a serving bowlTemper with a tsp of oil some mustards seeds, cumin and 1 red chiliServe with couscous, rice or chapatis.