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Before you jump to Swiss Chard and Mushroom Polenta recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Spending less In The Kitchen.
Until fairly recently any individual who expressed concern about the degradation of the environment raised skeptical eyebrows. That has completely changed now, since we all seem to have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the specialists, to clean up the natural environment we are all going to have to make some changes. These kinds of changes need to start occurring, and each individual family needs to become more environmentally friendly. Read on for some ways to go green and save energy, generally in the kitchen.
Refrigerators and freezers use a lot of electricity, particularly when they are not operating as economically as they should. You can certainly save up to 60% on energy once you get a new one, when compared with those from longer than ten years ago. The right temperature settings for your fridge and freezer, whereby you'll be saving electricity and optimising the preservation of food, is 37F and 0F. Another way to save electricity is to keep the condenser clean, due to the fact that the motor won't have to go as often.
From the above it ought to be obvious that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Environmentally friendly living is not really that difficult. Largely, all it will take is a little bit of common sense.
We hope you got insight from reading it, now let's go back to swiss chard and mushroom polenta recipe. You can have swiss chard and mushroom polenta using 10 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Swiss Chard and Mushroom Polenta:
- Take 150 grams of Cornmeal.
- Prepare 800 ml of Water or thin soup stock.
- Take 1 tbsp of Butter.
- Take 3 tbsp of Parmesan cheese (optional).
- Get 3 large of leaves Swiss chard.
- Take 10 of Button mushrooms.
- Prepare 1 bunch of Pine nuts (or other nuts or seeds).
- You need 1/2 of Onion.
- You need 1 tbsp of Olive oil.
- You need 1 of Salt and pepper.
Steps to make Swiss Chard and Mushroom Polenta:
- Blanch the Swiss chard for a few minutes and then squeeze out the water. Cut into bite-size pieces..
- Slice the mushrooms and onions..
- Heat the olive oil in a frying pan and stir-fry the onion until translucent and soft..
- Add the mushrooms and pine nuts and stir-fry. Add the Swiss chard and lightly stir-fry. Season with salt and pepper..
- Boil the water (or stock) in a pot. Stir the cornmeal, a little at a time, into the boiling water..
- The cornmeal will thicken; stir constantly with a wooden spatula. Lower the heat and continue stirring..
- After it's simmered for 20 minutes, add the butter and parmesan cheese (if desired) and mix. Season with salt and pepper to taste..
- Polenta becomes firm once it cools. You can then slice it and grill it. (The photo shows firm polenta that I made with 600 ml of water)..
Spoon the polenta into a large serving bowl, top with the chard and mushrooms, and sprinkle with the remaining cheese. Swiss chard is fantastic because you can eat the stems and no need to worry about being bitter. The polenta was cooked in veggie broth. Because the polenta is soft, it tends to stick even with a good amount of oil in the bottom of some pans, and you lose what I think is the best part: the golden crispy outside. Swiss chard is sauteed in olive oil with mushrooms and roasted red pepper in this colorful vegetarian side dish seasoned with white wine.
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