Creamy Curried Swiss Chard

So my

last recipe

led to some interesting conversations... and realizations.

Meeta

had commented that she finds it easy to cook with vegetables and it made me realise that vegetarian cooking in my repertoire definitely has room for experimentation and improvement. It isn't that I don't eat a lot of vegetables or fully vegetarian meals. It is just that I think I need more variety. Yes, there are tons of nice recipes with just vegetables on this blog. But, I still think I am not quite as versatile as I can be. I have indeed taken the excuse of lack of variety in the North East US as an easy way out of not flexing my mind.

Besides, a lot of what comes to mind when making a vegetarian meal is adding lentils or grains to supplement it. I feel now that in doing so, I am indeed doing a disservice! Now, I am one to believe that the carb element should be the completion or the carrier rather than the bulk item on the plate. Yet, a lot of times, I simply entwine everything into a complex equation in the hope to fooling everyone, mostly me!

Anyway, the good thing is that I am going to work more on creating more interesting whole meals that have the vegetable as the star rather than the supporting cast, like this

favorite one

or this

warming meal

. I look back on those and realize how satisfying they were in of their own. It is time I gave more credibility to their ilk. So, I'll keep you posted on how that goes.

In the meantime, here is today's recipe. Of course, it is vegetarian. But, I also want to pick beef with the idea of 'sides'. Technically, what I have for you would classify as one of those. But, I and the dish would take umbrage to that. And, here is why. A 'side' I define as something that is unidimensional in texture, flavor and most importantly nutrition. Lovely as they are, it does mean, mashed, fried, or dauphined potatoes are sides because they are fit the above description to a tee. As would mushy peas or wilted collard greens or sautéed green beans. Essentially, a side cannot be in the center and so, it is fine. I get it.

But, where I start questioning the line is when it comes to creamed spinach or loaded mac and cheese. How are those sides? They could be a lovely meal all by themselves! Is that because, there is no meat in them? Wait, how about sausages AND mashed potatoes. They are called two different sides but really they are Bangers and Mash.. Erm?!

So, I contend that this Curried Swiss Chard I have for you today is definitely, undoubtedly NOT a side. It is the front, middle and center and is bowl-licking good. You can of course, eat this with bread or any meat etc. but I say, eat it on its own and tell me you are not happy! Also, if you have leftovers, make lasagne with it. To die for and you vegetarian friends will be kissing you .. only in gratitude! ;-)

For more chard in your life, check out the recipes below -

Tomatillo, Swiss Chard and Jalapeno Quiche

Braised Swiss Chard

BLASTS FROM THE PAST

One year ago:

I was grumbling about the passing of Summer and indulging in this Dessert -

Roast Peaches and Hibiscus Cream

Two years ago:

A inauguration and celebration with these

Low Gluten Spiced Carrot Cupcakes

Three years ago:

Fried Okra Tarts

Four years ago:

Bouillabaisse

- Perfect as it is getting cooler

Creamy Curried Swiss Chard

{ The creaminess in this comes from melting cheese curds. This was a serendipitous chance to be honest. I was expecting it to hold firm like Indian cheese but it behaved more like fresh mozzarella with an oomph of flavor. It is lovely when warm as the strands ring through the greens to create that creamy flow on the palate.

I cooked this in peanut oil. I like the element of nuttiness it adds and I grew up with food cooked in that oil. But you can just as easily use olive oil or butter or ghee}

1 hefty bunch of swiss chard, chopped

1 medium red onion, diced

2 cloves of garlic, minced

2 medium tomatoes, diced

1 tsp turmeric powder

1 tsp cumin powder

1 tsp coriander powder

1/2 tsp chilli flakes

1 tsp cumin seeds

1 tsp fennel seeds

handful or cubed cheese curds

salt and oil as needed

Heat a little oil in a pan and add the whole spices until fragrant. Add the onion and garlic and sauté until soft.

Ad salt, and the ground seasoning and sauté for a couple of minutes to incorporate them.

Add tomatoes and Swiss Chard. Close the pan with its lid and cook on low for 15 minutes.

Check to see if the pot is running dry. If so, add a little water. Continue cooking for another 15-20 minutes until tender and flavorful.

The low and slow process allows the greens to cook slowly taking in the juices of the tomato and being infused by all the spices.

Add the cheese curds, close the lid and remove from heat. They will melt into the dish in the residual heat.

You can serve in 5 -10 minutes or store for later. While reheating, simply warm over low heat covered or in the microwave.

Me(al) Time: Absolutely Vegetarian

Recently, one of the amazing photographers I follow on Instagram, posted an image of a few books that she gets inspired from while cooking vegetarian. It struck a chord with me.

For one, there are fewer of us eating a vegetable heavy diet and fewer still of non-meat eaters. Even I am guilty of the same. A lot of times, it is simply convenience. The thing is, meat is so easy to cook. They are pick up flavors easily and in a lot of cases, their own flavors are so bold that you need little else to do. When you get a good piece of fish or a lovely leg of lamb, the simplest and easiest of preparations suffices. It can be almost mindless.

Another reason, I used to give for eating far fewer vegetables than what I grew up with was the much reduced selection of them I have to contend with. Over the recent few years, when I have been consciously eating more veg, I realize that while it is indeed true that my choices now are limited in comparison to living in a tropical country, say, it is by no means limiting.

I commented on the photo saying that eating vegetarian feels simply like luxurious dining and honestly, I do believe that. When I decide to cook a vegetarian meal I find that I am lot more involved in the creative process. I take more time to think about the flavors and composition. Sometimes, an idea begins, germinates and gets cooked over several days. I will see something on the tele or in a magazine or increasingly online and that may not even be a vegetarian meal. But it set my subconscious in motion and it then comes up with a composed dish of sorts. One I am always excited to try and test. Every time.

It certainly is more rewarding to make vegetarian. The thought that goes into it, connects me more to the food and brings me closer. And, the fact that I have less to work with means I am more focused and more creative to make the most and present them in interesting and inspiring ways. One can test the depth of creativity in being a vegetarian. Of course, you can cook the same few dishes and love it but I am a restless eater and I really do not like eating the same meal twice in a month, much less twice in a week! LOL.

Anyway, that long prelude was to say that today's recipe is entirely vegetable based to be point of not using any grains or dairy. It is gluten free, vegan, wholesome and absolutely delicious!

You may have seen zucchini noodles pop up around the webosphere, especially, those that post gluten free recipes. Before my predicament with wheat, I hardly ever gave that a second thought. Now, I know I was being rather silly! To miss out on something so delicious is plain myopia. They are really awesome. A few out there call for it raw. I tasted it that way and it did not do much for me. But, quickly blanched? Now, that was something to write a post about! Light, chewy and flavorful. What more need I say?! Just this. Even you love traditional pasta and no reason to not live your life without it, make this vegetable one. You will love it, even if for nothing more than variety and writing a song about being adventurous... ;-)

Also, I realized I had let the Me(al) Times series of posts with recipes for solo eaters hibernate for far too long. It is time to revive and shake out the cobwebs. So, here we go!

To see more vegetarian recipes, click here.

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Zucchini Primavera

{for one}

This is very much a Summer dish. The zucchini is best eaten in the season and I would highly recommend getting local as much as you can. The earthiness of it is a wonderful addition to the flavor profile

I used a cheap peeler to get my 'spaghetti'. Really you don't need a fancy machine for it. You can even use a knife but it takes too long unless you are a ninja in knife skills.

1 zucchini, julienned

1/2 small yellow squash, diced

1 radish sliced thin

1 small tomato, diced

1/2 head of small broccoli

1 shallot, diced

1 cloved of garlic, minced

1/2 avocado, sliced

basil to garnish

1 tsp of lemon juice

salt, pepper and olive oil as needed

Bring a pot of water on medium heat and salt it lightly.

In a pan sauté the shallot and garlic in olive oil until soft. Add the tomato and cook till water is released. Add the yellow squash and broccoli flowerlets and cook for a few minutes until soft but not mush.

Meanwhile, add the julienned zucchini to the boiling water and blanch for 1 minute. Remove and place aside. You don't need to use an ice bath to stop it cooking if you remove in a minute. If you leave it longer then plunge into ice bath to stop cooking.

Toss the 'pasta' into the quick vegetable sauce and transfer into bowl.

Top with the avocado, squeeze of lemon juice, basil and a drizzle of olive oil and serve immediately.

Unpretty

When I finished working on the photos for the recipe, last night, I nearly decided to not post it at all. I had high hopes for this recipe. I mean it is an awesome dish after all, elegance rooted in rusticity and very, very satisfying! You would think that something that starts with neatly arranged concentric circles of sliced, colorful Summer vegetables must turn into a gorgeous looking dish?

But, not so. The homemade tomato sauce that I so meticulously packed in between layers of carefully arranged vegetable, defied gravity and rose up and flooded my beautiful arrangement. Everywhere I saw, it ran red... my own version of a massacre in a bowl. I stared at the screen disappointed at how not-so-pretty it all looked and wondering how something that started so 'styled' ended up anything but!

Then I remembered the flavors. I had made this dish a few days ago. Yet, the tastes came back to me, as if I had just eaten it for lunch. I remembered how the house had filled up with the aromas of the juicy squashes baking in the herby tomato sauce I had made before. I remembered how when I took out the pan from the oven, the sauce was still gurgling around the edges and working its way to infuse flavor through the slices of vegetables. I remembered the slight resistance my serving spoon felt as it dug through the layers, reminding me that everything had cooked just right, soft but holding their integrity.

Most of all, I remembered how it felt to take the first bite. To taste every layer, every flavor unsullied. I remember how it reminded me that it was still warm outside, that Summer was here and was right there for me frolic in. I remember how it made me settle back into the couch, relaxing my whole body and how I gave in to the delight of sharing that bowl that I had baked with love. I remember how gratifying it felt to be appreciated for having cooked something so simple but so fulfilling.

And, then the next day, how thrilled I was to see a small slice still left over that would make for a perfect lunch with a nice fried egg. How I swirled the runny yolk into the sauce and had whole other experience. How, I knew I would nothing better that day and I did not! :)

So, I realized, it did not matter how unpretty it looked, I would be remiss in not sharing this dish with you. I would hate to have kept all these experiences from you. This is not a pretty dish when you place it on the table but what it lacks in aesthetics, you have my word, it more than makes up for in flavor!

This dish is inspired by the movie of the same name, one of my all time favorites. Not that I have any liking to the rodent species but if you for a minute (ok, 2 hours) forget that it is a rat, the story very heart warming and philosophical. Every can cook, and every one should know how to. Anyway, before the movie, I always made this dish as a hearty chunky stew. Tasty without doubt but it lacks the aplomb of seeing something come together so elegantly. Layering this way also allows you to have a deeper experience of what is by nature a peasant dish and reminds me that no matter how humble, any dish can be elevated to be worthy of company!

If you are serving this for dinner, I highly recommend a fried egg on top. Honestly, an egg is a soulful thing and it makes this dish so much more decadent than pairing with a salad.

Summer is nearly ending. I say make the most of the squashes in the market and make this dish this weekend!

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Classic Ratatouille

{serves 4 with a side or 3 very hungry people}

I made the tomato sauce at home. The fresh flavor of the homemade definitely adds to this dish. But, use what you have. If you would like my recipe, please leave me a note below.

______________________________

1 zucchini

1 squash

1 long eggplant (such as a japanese one)

handful sprigs of fresh thyme, leaves removed

handful of basil, julienned

1/2 pint of a tomato sauce

sea salt, pepper and olive oil as you need

Preheat the oven to 375F. Slice all the vegetables into about 1/4 cm thick rounds or simply use a mandolin.

Spread a few generous tablespoons of the sauce at the base of a deep 8 inch pan.

Arrange the slices of the vegetables alternating each other in an overlapping fashion around the edge of the pan. Fill the entire pan in concentric circles. Drizzle a bit of olive oil. Sprinkle a third of the thyme and basil, salt and pepper.

Pour a generous amount of tomato sauce to cover the vegetable in a nice thick layer.

Repeat the vegetable and tomato layers as many times as you can fit in the pan finishing with the vegetable layer.

Cut a piece of parchment paper to fit the baking pan just over the last layer. Place it on top and press gently so it sticks to the top layer. This will allow the vegetables to steam in vapors of the tomato sauce as it reduces.

Bake the ratatouille for 30-35 minutes until the vegetables are tender but not mush.

Rest for a few minutes for the juices to settle in and then serve.

The irony of grain free ..... and due credit

You have probably heard this rant before, even from me. About food being increasingly commoditized and 'corn' being the poster child of the industrialization of agriculture. Oddly though, corn, for all its versatility of use, processed or otherwise, and villifaction, is not the most traded food commodity. As a grain, wheat and soybean rank higher in volumes traded. Yet, perhaps it is same versatility, and omniscience of it in its various form in pretty much every processed food, that lends to the sorcery of it.

The irony here, as I have been finding out over the past week since I went on an elimination diet, is that corn has been the knight in shining armor in being a satisfying grain replacement.

When I recently found out that I am wheat allergic, I cut it out for the most part. But, I don't know exactly what I am allergic to. Is it the grain, the flour or only processed versions of it? I don't know. And, I suspect that it isn't the only food that troubles me.

One would automatically think to do a scientific test. Unfortunately, there is no single comprehensive allergy test that covers all the possible allergens. For example, I recently met someone who did the test because he was having reactions sometimes but did not know to what and the test came up negative. Only by a serendipitous allergic reaction, did he realize that he was allergic to sesame, a seed that is not normally tested for allergens. So, I figured the best thing to do, as with anything related to consumption of food, is to do it intuitively. The elimination diet was the way to go, for me.

Instinctively, it has a scientific base of eliminating all possible and suspected allergens and bring the body back to feeling normal, the Control group. Then by introducing one item at a time individually, it is easy to identify the villian that causes issue and then work on eliminating it with confidence.

So, in my case, I have eliminated all grains, except oats, dairy, except culture yogurt. So, this means, not only am I gluten free but all dairy free for the most part. Let me start by saying that I feel awesome! At this point, after a week, I have no gluten cravings. I even pass by the flakiest croissants with not even a second glance. It is of course opportune that it is Summer and the bounty of vegetables keeps my thrilled about my meals and satisfied. I eat a lot of fish and most often, protein with huge helping of vegetables stays me really well.

However, there are times that I do miss something that a grain can offer. This is were corn comes in front, middle and back. I have always been a fan of polenta and I am now eating it in more ways than before. It is my staple porridge like meal. I am baking it into bread, and I am scoring the web for more inspirations.

Speaking on the subject of food inspirations, you know the thing is, as much as we, food bloggers, keep creating 'new' recipes, I feel, it is rarely entirely new. This is not something that as bloggers creating 'original' content, we acknowledge often. The reality is that sometime, somewhere in our countless hours of being plugged into the world of food, we come across a recipe that makes itself noticed and wedges itself into our sub-conscious. And, then at the opportune moment, it comes to the fore and gets 'originalised' with a little personalization or even a major overhaul. Nevertheless, the creative moment, I argue is not entirely unique to the current creator and that it is in someway always borrowed from either peer or history.

My recipe today is an entirely free standing original. But, truth be told, I would scarcely have been led to it, if not for

this post

by Emiko that I had read months ago and squirreled away for posterity. Last week, posterity became the present. Of course, I made it my own. I used almond milk, incorporated cheese and thyme into it for flavor and cooked it for far shorter time and baked for far longer than that recipe. Also, my crostata is of flavors suited for the warmer season in the Northern Hemisphere. But, really, she gets first credit and I thank her for the inspiration, especially, since this crostata was a super hit at the dinner I served it at! :)

Thyme and Cheese Polenta Flatbread as Yogurt and Tomato Bruschetta

1 cup coarse corn meal

1 cup almond milk (I use homemade)

1/2 cup water

4-5 sprigs of thyme

1/4 cup of grated cheese (gruyere or aged cheddar works best)

1/3 cup strained yogurt, such as Greek yogurt

2-3 tomatoes, depending on size, sliced

handful of basil

4 T olive oil (for polenta) + 3 T olive oil (for the yogurt) + more for drizzling

a good aged balsamic vinegar for drizzling

salt and pepper as needed

Preheat oven to 375 F.

Bring the almond milk and water to a boil. Add the corn meal and season the mixture. Cook until most of the liquid is absorbed and it looks the consistency of thick porridge. It should be thick enough to hold shape but not crumbly or dry. Whisk in 4 tablespoons of olive oil.

Oil a 9x5 inch baking pan. Sprinkle half the thyme at the base. Spread the cooked polenta in an even layer and press in the remaining thyme on top.

Invert the prepared corn cake onto a baking sheet and sprinkle the cheese on top. Slice into desired shapes and bake for 30-35 minutes until crisp and browned on top.

Remove from oven and cool for at least 10 minutes.

Meanwhile, in a bowl, whisk together the yogurt, 3 tablespoons of olive oil and salt. The oil will loosed the yogurt, making it spreadable and adding flavor.

Spread each polenta flat bread slice generously with the savory yogurt. Top with tomato slices and basil.

Just before serving drizzle olive oil and balsamic vinegar on top.

Voila!

Baked Salmon with Basil Chimichurri and Rioja

This post is in collaboration with

Rioja Wines

. Thank you for supporting the sponsors of FSK.

Spanish wines, unless you are Spanish, is unlikely to be your first choice. The French and Italian have a longer and more popular courtship with this particular beverage. They are more popular, have a wider range and acceptance in the market. And, for those reasons, it is relatively easy to find gems amongst the Spanish compatriots at great value! Where the French wines are complex, earthy, rich and best appreciated with food; the Italian lighter, fruitier, mellower and easy to drink and laugh over, I find the Spanish wines offer a middle ground of being flavorful, punchy but without gravity. Some of them transition really well from cocktail hour to main course and through the between courses.

Yet, I must admit that despite my acknowledgement of the different note that Spanish wines bring to the table, I find fewer choices of reds that I am familiar with than compared to the other territories including the US. While, I continue to work on my portfolio of experience with the Spanish wines, one wine maker that does jump to catch attention is Rioja. For anyone who drinks any amount of red wine, the name is familiar. So, it was for me. I like their reds and the mild hint of spice I feel pairs well with some of the dishes I make. However, my favorites and hands on choice of drink for the warmer seasons is the Rosado line of wines.

The Rosado is comparable to the Provencial Rose except that the skins are left to ferment for longer, causing the red to deepen and flavors to richen. What I really like about them how full bodied they are, in that as cool as the wine flows on the palate, it still carries a distinctive punch of flavor. Roses I find are typically bland especially, especially contrasted with the richness of the full bodied red cousins. Honestly, I find there is nothing more refreshing than a glass of chilled rosado, whether you are simply unwinding with a friend on a hot day or nibbling over a plate of tapas. Even better, it pairs really well with fresh seafood as well as slow cooked heartier dishes.

As Summer is in full swing, my palate tends to run light during the season. I see myself shunning red meat more and drifting more to sea food. As much as fish feels light on the system, it lacks no weight in nourishment making it a great choice for quick and wholesome meals. Also, since I was asked to create a paired meal with Rioja Wines, I decided to take up this as a challenge to pair their non-white wines with sea food and showcase their versatility.

Lunch was to be

Salmon baked with basil chimichurri and served with baked potato and sweet potato thyme fries and roasted beets and carrots

. The meal had the notes of fresh herbs against the earthiness of the roasted vegetables. The beauty of this recipe is that while it is really 3 dishes, they are all baked and can be done together. That means, less hands on work and more time to yourself or with friends and it makes a fantastic meal for company. To pair, I chose a Rosado and a red from Temperanillo grapes that have a balanced note with lightly spiced finish.

Basil Chimichurri Sauce

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3 cups loosely packed fresh basil leaves

1 small red onion, diced

2 cloves of garlic

1/3 cup olive oil

2 T white wine vinegar

1 T honey

1/2 tsp chilli paste

salt and pepper as needed

Process all the ingredients to a smooth paste and reserve.

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Salmon Baked with Basil Chimichurri

4 filets of wild salmon

8 T basil chimichurri sauce (from above)

salt and pepper as needed

Preheat oven to 375F.

Spread a thick coating of the sauce over the flesh side of the fish and bake for 25-30 minutes until opaque and flaking.

Serve immediately.

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Baked Thyme Potato Fries

3 russet potatoes or sweet potatoes, sliced into 1/2 inch thick strips

few sprigs of thyme

2-3 T olive oil

sea salt and pepper

Toss salt and pepper over the potato slices and spread in one layer on an oven proof rack. Sprinkle thyme sprigs over. Place rack in a pan and drizzle the olive oil generously over.

Bake at 375 for 25 mins. Remove when crisp and lightly golden brown.

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Roast Thumbalina Carrots and Golden Beets

8 Golden beets, sliced vertically in half

8 thumbalina carrots, cleaned and tops trimmed

salt, pepper and olive oil as needed

Toss everything together and bake for 20-25 minutes.