Pesto Is Not Just About Basil Any More - WSJ.com

Pesto Is Not Just About Basil Any More - WSJ.com

Swiss Chard and Chikpea soup

I adapted this recipe from: http://talesfromaveggiekitchen.blogspot.com/2006/10/chickpea-and-swiss-chard-soup.html

I had this soup at Oracle's Bon Appetitt restaurant and it was very earthy and tasty. I bought Swiss Chard from the Fremont farmer's market today. Here is the recipe for a big pot full of soup.

o 1 big bunch of swiss chard

o 2 large onions - diced

o 4 carrots cubed for soup

o 3 stalks of celery - diced

o 1 carton of veg stock

o 1 can of tomato paste (small can)

o 2 cans of garbanzo beans

o Clean the chard, trim the root end of the stem; then cut the whole stems into small pieces and the leaves into ribbons

o Saute the onions, carrots and celery along with the chard stems in EVOO for 10 mins in the soup pot with the cover on the pot.

o Add the chard ribbons and saute for 5 mins

o Add the stock and a lot of water in the pot and bring to boil.

o Add the whole can of paste to the pot and the garbanzo beans and boil for 10 mins

o Optionally take about 3 cups of the soups with veggies and beans and puree in blender gently. Then return puree to pot.

o Reduce the heat, add seasoning (oregano, thyme, parsley etc.) and simmer for 30 mins or more.

o Add pepper and salt to taste before serving.

Recipes — Cooking Ideas — Italian Farro & Beans— SFGate Food & Wine

Recipes — Cooking Ideas — Italian Farro & Beans— SFGate Food & Wine

Bitter Gourd ( Karela ) Curry

I adapted this recipe from a funny show from the Vahchef on youtube

o Bitter Gourd 1/2 pound

o Chilly Powder: 2 tsp

o Coriander Powder: 1 tbsp

o 1 inch ginger diced or grated

o 1 med onion diced

o 1 tsp mustard seeds, 1 tsp cumin seeds, 1 sprig curry leaves, 1 pinch Hing

o Cut Bitter Gourd into half, scoop out the inside white pith, but you can keep the seeds as they come out crunchy in this dish. Dice into small pieces

o Soak in hot water with salt and 1 tsp turmeric for 15 mins; then squeeze out the liquid and set aside.

o Fry mustard, cumin seeds, curry leaves, Hing in oil. When mustard seeds pop, add onions and sauté. Add Ginger to onions.

o Add coriander powder and chili powder

o Add bitter gourd; cover for about 10 mins until it is cooked

o Then uncover and cook in high until the veggies caramelize and become crispy

o When it is almost done, add Jaggery or Sugar and some lemon juice

o You can also substitute 1 tbsp of tamarind instead of the lemon juice at the time you cook the vegetable.

This curry is bitter, spicy, tangy and sweet at the same time. This is a fine accompaniment to rice dishes.

Bitter Gourd aka Karela that you can get from Indian markets is a spiky green vegetable. This link shows the differences between the various varieties of this vegetable.