Ah, my weekend is almost over and tomorrow back to work..again (gotta bring in those paychecks otherwise won’t be able to afford those groceries to make yummy and healthy food).

Today I finally got a chance to cook another “exotic” veggies: Swiss Chard!

The first thing came in my mind was: stir fry. Yup, I’m very Asian and stir frying is usually fool proof, especially cooking a new type of veggies for the first time. So I gathered the usual stir fry staple ingredients: onions, oil (I used Applegate bacon), some protein (I used my pre-cooked grass fed ground beef) and salt.

It has a slight earthy taste of beet, wasn’t quite a fan but not hate it either. I might not cook it long enough because the stems were still pretty chewy. Next time I should cook the stems first before dumping the leaves. But regardless, I packed these as part of my lunch for tomorrow

Anyway, wanna know what else I had for today? Ok here we go.

Post workout meal: baby food pureed butternut squash – one of my stash from the freezer. I’m glad this one wasn’t spoiled unlike last time!

Veggies with Beef Roast topped with Mushroom Gravy Sauce = delicious! Hubby K loved it as well!

I marinated some lamb shoulders for tomorrow (recipe coming soon if they turn out yummy) and I was wondering what should I do for another package of lamb shoulders. Then I remembered this:

I haven’t made Masala Lamb for a while so today I decided to make it again. But as usual, I could never even follow my own recipe to the T.

Some adjustments I did for today’s Masala Lamb:
– I added 3 tomatoes

– No coconut milk & jicama
– Used 1 cup beef broth
– 3 whole cloves
– Mashed the garlic, onions and shallots in mortar and pestle

– I blanched the lamb shoulders to remove the impurities

– Next I saute the mashed garlic/onions with masala paste and the cloves in low heat until fragrant

– Afterward I poured in 1 cup of beef broth, the lamb and chopped tomatoes

– Season with salt to taste, cover and let it cook on medium low for 30 minutes

The result? It tastes even MUCH BETTER than the first time I made this! The tomatoes added some slight tartness to the sauce. Plus since I didn’t use coconut milk, the sauce wasn’t that rich and thick. The lamb meat was super tender that it even pulled away from the bones very easily.

I was doubting if I should add the tomatoes in, fearing it’ll dilute the whole taste but it turned out not.

Any other idea how to cook Swiss Chard?

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