Recipe: Swiss chard (or beet green) soup.

I have a question for all of you long-time bloggers!  Do you periodically go through past entries in your blog and do a refresh? (Fix broken links, add new updates, redo or add new photos etc.)?  Flowery Prose turned ten years old in March of this year and while I’ve tweaked a few little things here and there, particularly with the themes, I haven’t ever done a thorough clean up of old posts.  What is your process for doing this?  Or have you just left everything as is?

This recipe is from an old post that I’ve revised to better categorize the content.  Finding it again was a bit fortuitous, as this spring I decided to use up some old Swiss chard seeds I had kicking around – and had excellent germination rates with them. (Don’t chuck ancient seeds! The charts may “say” they’re not viable after a certain point but it never hurts to try. If you’ve stored them properly, you might have a chance at success).  The plants are still small – again, as with everything this year, I’ll just chalk that up to our wacky spring weather – so I’m not attaching a photograph.  No need to brag.  😉

Swiss Chard (or Beet Green) Soup

5 cups chopped fresh Swiss chard or beet greens (or a combination of the two)

2 cloves garlic, minced

1 small onion, finely chopped

2 tbsp olive oil

2 cups chicken or vegetable stock

2 tbsp milk (dairy or non-dairy, such as cashew)

freshly cracked pepper to taste

1/2 cup Havarti cheese, shredded (use a vegan substitute, if preferred)

Sauté the chard or beets, the garlic, and the onions in olive oil in a large saucepan until the greens are reduced.  Add the stock and simmer for 30 minutes over low heat.  Remove the soup from the heat, cool it slightly, then carefully purée it with a hand blender. Add the milk and cheese and reheat gently (do not boil).  Add pepper to taste.

Yield: 2 generous servings

What are your favourite ways to eat Swiss chard and/or beet greens?  Or do you dislike them entirely?

Recipe: Roasted pumpkin and lentils.

In lieu of photos of skeletal trees, interesting living sculptures, and a harrowing (!) trip to a ghost town, this year I’m offering up a Hallowe’en post with a recipe.  It’s a frighteningly good one, though, and it uses pumpkin, so it will hopefully meet with unanimous approval and gifts of tiny individually-wrapped chocolates.

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Roasted Pumpkin and Lentils

SPOILER ALERT:  Gratuitous pumpkin gore ahead*

1 small pumpkin

2 tbsp olive oil

1 cup red lentils, washed and drained

4 cups water

½ tsp ground turmeric

½ tsp salt

2 tbsp vegetable oil

1 tbsp cumin seeds

1 tsp ground curry

1 tbsp minced garlic

1 tsp fresh ginger, peeled and minced

1 large tomato, diced

1 tsp red pepper flakes

2 tbsp chopped fresh parsley

Metric conversion table here.

*First, prepare the pumpkin. Preheat the oven to 350 degrees Fahrenheit.  Carefully cut the pumpkin in half, and scoop out the seeds. (Save the seeds to roast later on).  Place the pumpkin, cut sides up, on a baking sheet lined with parchment.  Brush olive oil into the cavity of the pumpkin halves.  Roast the pumpkin in the hot oven for 45 minutes.  Cool, then scoop out the flesh into bite-sized pieces.

Using a colander, rinse the lentils under cool water. Into a large saucepan, place the 4 1/2 cups of water and lentils.  Bring to a boil.  Add the turmeric and salt.  Cover the pot and cook at medium heat for about 20 minutes or until the lentils are soft.

Heat the vegetable oil in a large frying pan over medium heat.  Add the cumin seeds, curry, garlic, ginger, tomatoes, and red pepper flakes.  Cook for 1 minute, stirring constantly.  Add the roasted pumpkin and lentils (including the liquid) to the pan.  Mix well.  Cook about 5 minutes, then add fresh parsley.  Serve over hot cooked rice or noodles.

I think it would be highly appropriate to chow down on this festive comfort food with a side of miniature chocolate bars while enjoying a recording of Vincent Price and Basil Rathbone reading Edgar Allan Poe stories and poems (the link may be found here; you’ll need a Spotify account to listen).  Freakishly fantastic!

Recipe: Lime and chili roasted pumpkin seeds.

I posted this recipe way back in 2012, but I recently made it again and updated the photography on the original entry (which also explains how to properly save pumpkin seeds, if you’re interested).  This is a really easy recipe, and it has just the right amount of spiciness (you can omit the cayenne pepper if you prefer a bit milder flavour).

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Lime and Chili Roasted Pumpkin Seeds

Seeds from one pumpkin

3 tbsp freshly-squeezed lime juice

1 tbsp olive oil

1/4 tsp salt (if you have coarse salt, use that)

1/2 tsp chili powder

pinch cayenne pepper (optional)

Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).  Combine all ingredients except seeds in a small bowl.  Carefully wash pumpkin seeds in cool water, removing all of the extra bits of pulp.  Dry the seeds thoroughly between several layers of paper towel and transfer to the bowl with the lime and chili.  Combine thoroughly and spread seeds in a single layer on a baking sheet.  Roast seeds in preheated oven for 10 minutes, then remove pan and stir the seeds, spreading them out once again in a single layer. Place in oven for another 10 minutes, then remove and allow to cool.  Enjoy!

What is your favourite recipe for roasted pumpkin seeds?