Tuesday, October 23, 2007

Braised Swiss Chard

How I wish I have all the time in my hands so I could focus more on writing my blogs. But I don't, so I just have to do with what I have.

Tonight's dinner was fried fish (my son cooked it) and Swiss Chard. I was not able to take a photo of the fish, they were eaten before I could grab the camera. My son and his girlfriend must be really so hungry. But here's a photo of the Swiss Chard which I sauteed in garlic, tomatoes, and ground beef.


Ingredients
4 cups Swiss chard
1 lb ground beef
1 tablespoon minced garlic
1 small onion, sliced 
1 big Roma tomatoes, chopped
3 tablespoon cooking oil
3 tablespoons fish sauce 

Procedure
Brown garlic, onion, and tomatoes in a wok. Add the ground beef. Cook until there's no more red meat or until done.  Add the chard and cook just until the leaves are wilted. 
Season with salt fish sauce 

*Serve Immediately
Kitchen Tested October 23, 2007

Lotus Beef Soup with Goji Berries






The weather is getting colder and I just want to cook comfort foods. Something that can soothe the throat and satisfy your cravings. Something simple, easy to cook, and yet comforting.

Yesterday, when I was at the Asian store on Hickey, I saw a rare kind of root (photo you can see above), a lotus root. There were three of the roots connected to each other (looked like a bannister) but I just took one root. It is enough to make my soup with my simple beef soup with lotus roots, lotus seeds and maybe I'll add some goji berries. I also picked up some beef neck bones (without fat) for my beef stock. It is very simple and yet very comforting. Good for a cold weather, especially if everyone at home is sniffling and nursing a cold. I miss the days when my mother-in-law (she was born in China) would make simple, delicious soup using herbs and some dried roots.


I will boil the beef neck bones with water for 30 minutes, then add the lotus roots, lotus seeds, goji berries, salt, and simmer for about 1 1/2 hours or more. The meat from the neck bones should easily separate from the bones when it's done. Discard the bones, top with cilantro, and serve the soup. I will try to post the recipe online, but first, I have to do some work. Will be back later.

Unfortunately, I was not able to take a photo of the cooked Lotus Soup. I became busy and by the time I was ready, the soup was gone. The above photo is the lotus root which I sliced to show the beauty of a lotus beside goji berries.

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