So I was gone from the ‘normal’ routine a few days while camping with my sons… and the Garden did very well while I was gone!
Today is the first chance I had to gather some of the items.
Of course, on the left is the Collard Greens. I lost an entire crop last year to the worms. I hope this year will be much better!
Collards are a staple in my ‘diet’ and if I can grow my own, that is even better. Especially since there has been another ‘e-coli’ event going on across the States. I know what is in my Garden Soil.
The picture also shows Swiss Chard. As with the other Leafy Greens, I consume the stalk with fresh or sauteed in vegetable broth. I never use oil.
I was introduced to Swiss Chard by my neighbor in Ralls, Texas. Kent could grow stuff like ‘crazy’. One year his Swiss Chard was producing all summer till the first freeze in the Fall. I hope to get Fresh Swiss Chard all summer here too!
And then the standard Spinach I choose to grow in my Garden…. New Zealand Spinach.
This Spinach does well in HEAT and in Dry Conditions. Unlike the Spinach we buy in the stores, which is usually ‘gone’ before we get through the check out line.
This is what I threw together for Supper tonight.
That is most often how I ‘create’ in the kitchen…. just start throwing stuff together and see what happens.
The key that method is Garlic. Fresh or Powdered, Garlic is always the binding force in my kitchen Events.
And as always, I never use Oil. NEver. I use Vegetable Broth or the drained liquid off canned beans or corn. Even just water. Or Low Sodium Soy Sauce….but NEVER OIL. NEver.
I started with the ‘harder’ items like the onions, broccoli, cabbage, orange slivers. They sauteed in the Veggie Broth first so they could soften before the delicate items were added to the WOK.
I want my Stir ‘Fry’ cooked just enough so that some items still have crunch!
Also notice the stalks of the broccoli, collard greens, Kale, Swiss Chard are in the mix too. I never throw these items away. I eat them either raw or cooked in the Wok. I choose to consume these for the fiber and nutrition.
Remember, food is my medicine. OH! It is a pleasure for sure! BUT MOST OF ALL…. Food is my MEDICINE!
After a few seconds in the WOK, I then add the Bell Peppers, Leafy Greens and basically everything else except the diced Garlic, Swiss Chard, and New Zealand Spinach. These are not added till I have turned off the ‘fire’.
I add these most delicate items only after the WOK is removed from the heat. The already cooked items serve as the ‘cooking’ for these items.
I also add the diced Apple and Orange at this point.
I also added to my bowl, Red Beans, Bulgur, and a spoon full of the Vegan ‘Cheese'(No Oil, No Dairy)
The ‘stroke’ of Genius on this plate of food was the silvers of Orange Peel. When they were sauteed in the first stage, they added a taste I enjoyed, and plan to use again!
It was a fantastic Supper, and there were leftovers I look forward to enjoying today!
Never count calories, never measure protein, never fear CARBS
and remember….
