Sunday, May 9, 2010

Red Chard On Wheatberries, Tofu Stir-Fry Two Ways.

Simple meals: Vegetables solo or combined with others are quick and easy to prepare and full of flavour. A little tofu or tempeh can provide an interesting contrast of texture. We try to eat lots of greens.


This was a lovely twist on steamed greens. For this I used red chard, because it's so pretty (and was available at the market, let's face it!), which I cooked very lightly and treated with Japanese seasonings - rice vinegar, light soy, a little wasabi, a touch of pickled ginger and a few drops of sesame oil - all to taste. The seeds are just a scattering of sesame seeds more for appearance than anything else (although I love sesame).

This was all tossed together while the chard was still hot and placed on a bed of previously cooked (and hot) wheatberries - in lieu of rice.

Most successful, and to be repeated :)

Stir-fried vegetables with tofu are a stand-by when there's not much else hanging around the refrigerator and I lack the energy or time to make something inventive.


Obviously the squash had been previously prepared and was waiting in the refrigerator to be discovered and made the centre of attention. While reheating the baked squash in the oven, I quickly chopped bell peppers/capsicums, onions, mushrooms, celery and whatever else I had lying around and stir-'fried' (okay, cooked in a little water) them together with cubed tofu, garlic, ginger and a little light soy sauce. These were kept pretty crisp, stuffed into the hollow part of the squash then returned to the oven while we had our salad course. This is tasty and the presentation, which is no trouble at all, makes it seem rather more special than just a plain stir-fry. You could serve this with rice or another grain, but we don't usually bother except to add sometimes some steamed spinach or kale.


Another simple meal. Left-over Chinese vegetables - bamboo shoots, water chestnuts, and if you have them handy some of those baby corn cobs (I didn't have them here), are added to green beans and some onion and quickly stir-'fried' (I try not to use oil, as you know) with the usual suspects - ginger, garlic, crushed chilies and light soy. There are a few walnut pieces on top for crunch and interest. Serve with rice, alone, or with some homemade bread (as below).


In our house, it goes with whatever we're serving, although we have it much less often than we used to do. I usually save it for one of those evenings when soup seems the simplest and most obvious choice.

Getting lazy you say? Too right! LOL.


Mike said...

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KamalKitchen said...

Nice blog! Do you post actual recipes? e.g the rye bread that you have here?


River said...

Hi KamalKitchen! Glad you like the blog. Yes, I have frequently posted recipes - have a look over the last few years. Don't know if I have posted a rye bread recipe yet. If not, the reason would be that I find I make bread according to the kind of flour, the humidity of the day, and the whim of the moment. Just changing the brand of flour can make things different, so sometimes exact amounts and timing aren't possible, humidity and temperature make a difference, since we don't usually live in a climate-sealed environment, and the whim of the moment always reigns supreme LOL. I also vary my quantities, size and shape of loaf, etc.

For rye bread, however, I usually use half wholewheat and half rye flour, and add a Tbsp of wheat gluten for every cup of flour used. One or two Tbsps. of molasses is added for one loaf plus a tsp or two of dark cocoa if I feel like it. Otherwise nothing goes into this bread except for the yeast (amount as appropriate for the amount of flour), a pinch of sugar and of salt, the water and - if I feel like it - either fennel or caraway seeds. The method is standard.

Good luck :)

River said...


Thanks for the compliment of asking - and thanks too to whoever it was who told you about this blog and flattered it so undeservedly. My hero (or heroine, as the case may be)!

But I haven't heard of your blog evaluation before and am rather a private person. What I wish to reveal about myself to the public is on my blog profile.

You warn in your questionnaire that single sentence answers may result in exclusion, which leads me to think that my wish for some privacy/security might mean I would have to be long-windedly reticent in my responses, a talent in itself but perhaps not a bloggable one.

So thank you for your interest, truly, but I respectfully decline. I will continue to trust that friends and family will continue to find my blog as will others by accident or because of word-of-mouth recommendations or indeed links on their own blogs. I especially like people who link to my blog :)

All the very best.

CuisineHOUzz said...

Hai,Very Nice blog and unique varieties of recipes.I have tried the red chard on wheatberries.It was amazing.Thank you