As winter looms, there are chores to check off the list: hay, firewood, garden produce. The other day my brother was helping me harvest beets. “These are carrot-shaped”, he said, shovel in hand. “That’s because you’re digging up the swiss chard”, I replied. I managed to salvage enough chard for a meal. I made a dish from Recipes For a Small Planet. I cooked onions from the garden, no garlic because I don’t care for it, a bit of olive oil, the chard with the leaves and stalks chopped separately, a can of red kidney beans, cooked rice, soy sauce. Add some sharp cheddar. It’s a colorful dish for a colorful fall day. The chard I raised this year was the Bright Lights variety, a red, yellow and purple mix.
Posted tagged ‘rice’
This is my version of a recipe for Tanzanian soup that was in circulation a few Lents ago in Lutheran churches. In this area, Lenten services, at least the ones I know about, tend to focus on issues of social justice, world hunger, etc. One year there were suggested recipes for each of the weeks of Lent, featuring various world cultures. The idea was to have a soup and sandwich supper and to encourage self examination along with a church service. The ingredients are rice, beans, fresh tomatoes, onion, garlic, coconut milk, bell pepper, and curry powder (about a half teaspoon). It is very good and tastes good on a cool fall evening as well as early spring.