Polly's Quick Stir Fried Organic Red Chard

Just as quick as I can dish up a stir fried fresh Kale, I tried it with Organic Red Swiss Chard.  Whether Organic or not, it is up to you, but make sure to wash and rinse vegetables carefully.   You will notice the color of rinsing water change from mirky color sometimes to fresh bright greenish tinted water, etc.  It won't hurt to sprinkle 1/4 teaspoon of salt while washing to clean the vegetables.   As they say, however the shape of the vegetables or fruits maybe, it is supposed to be good for that body part of yours.   So, I am guessing this Swiss Chard is good for my lungs.

 What do you see?

Ingredients:
2 cloves of large garlic, smashed, then, pilled
1 bunch of Organic Swiss Red Chard - Washed and chopped crosswise
2 TBsp EVOO
Pinch of salt
Large WOK to cook in
Two spatula to stir fry like a pro

 

Heat up the wok, then, add the oil.
When the EVOO starts to shimmer, Add the garlic, then, chopped Swiss Red Chard.
With both spatula/wooden flat spatula, stir fry to coat all chard is coated with vege oil.
Add Salt.
Keep stirring to cook until tender - about 7 to 8 minutes.  or Depending on your gas stove's BTU, maybe it's only 5 minutes for you.

 Serve with cooked Extra Long Basmati rice mixed with Quinoa.   Yum!

Polly's Lionhead Harissa Stew

This is a modified Chinese Lionhead stew with Harissa paste.   It actually turned out quite tasty.
Prepare the pork meat balls first - Mix the following ingredients.
Wash and Cut NAPPA Cabbage about 6 Cups full
Pre-Hydrate SHIITAKE Mushrooms - Qty 6 in a Hot boiling water in a bowl - set aside
Drain Firm or extra firm Organic TOFU.  Cut them into 1 inch cubes, approx. - set aside
Get rice vermicelli ready.   Cut into desired length with Kitchen scissors.  You can use Yam Noodle also (as shown in picture.)  Set aside

In a Large soup pot, with some EVOO 1 - 2 tsp,  fry them till dark brown.  Turn the heat low and transfer to a plate, set aside.
1 lb ground meat balls
1 can or fresh chestnuts, chopped
3 green onions, chopped
1 large egg
2 TB fresh gingers, chopped
1/4 Salt and Fresh Ground Black Pepper
For Soup:
2 TB Organic soy sauce.
8 C Chicken Stock or half half chicken stock and water.

 

When meatballs are nice and brown, Add stock.  Add liquid from SHIITAKE mushrooms and mushrooms.  If you would like, you can add large cut DAIKON as well.  (DAIKON - Japanese white long radish)

 Taste the soup.  Add salt and Blk pepper or white pepper.  Add 2 TB Organic soy sauce.
Add vermicelli. 2 minutes.

 Add Nappa Cabbage.   Stir.  
2 minutes

 Add TOFU last.

 ADD homemade HARISSA paste

 http://rockdavinci.blogspot.com/2012/04/pollys-harissa.html

 Cook to reduce liquid.

Serve!

Repurposing COCSTO's Roasted Chicken

Here is how I repurpose Costco's Roasted Chicken.   It's cheap, It's cooked, but I don't like its taste - too salty, and it's kind of stinky.
Whole fresh chicken is very good, but sometimes, I just don't have the time to go through the whole regiment of cleaning the sink, chicken, utensils, and you have a better choice chicken, etc.   It's actually no more or less time than what I am doing it here, but this is how I repurpose the Costco's roasted chicken.
So, first, get a large pot that would hold the chicken plus water.   Fill the pot with fresh clean water.   Set aside on the stove.
Take the roasted chicken out of the COSTCO chicken package and remove the truss thread/rubber band; chop off the tail, if you would like.   Then, place the chicken in a large clean bowl.  Run the Filtered tap water to rinse the chicken.
Add the chicken into the pot.  Bring the water to a boil.
In the meantime to bring the water to boil, fill the large clean bowl with fresh Filtered water.  Set aside.
Then, let the boiling water to boil for a couple of minutes, and then, dump the water that came to boil with the chicken - dump  just the water.
Fill the pot with the fresh Filtered water.  Bring it to boil.
Then, immediately place a lid and bring the heat to simmer (no bubbling of water).
Cook for 10 minutes.
Without opening the lid, Turn Off the heat.
When the pot is warm to the touch.
Open the lid, remove the chicken to a clean cutting board.
Remove the skins.  Remove the meat.  Cut into portion size that you will using it for.  Vacuum seal the meat for storage, for example.
Use as needed.