SWISS CHARD Best Recipe - Brazilian Farofa
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- เผยแพร่เมื่อ 24 ต.ค. 2020
- How to cook Swiss Chard. I have adapted the Brazilian Farofa recipe to use colorful swiss chard picked directly from my garden. This simple recipe goes from garden to table is a delicious variation to eating swiss chard.
Support the channel: / suburbanhomestead or buy my art www.etsy.com/shop/SiloeOliveira - แนวปฏิบัติและการใช้ชีวิต
Wow, you're an artist, a musician, a gardener, a cook... So glad I recently found your amazing channel, what a lovely window into your beautiful life!
Thank you so much
Everything you do is art. Thank you for living and sharing your life in such a unique way!
I'm glad you have enjoyed it.
So timely as I have a bunch of chard! Will Spelt flour or almond flour work in a pinch?
Martha, spelt definitely would not work, almond, I’m not sure. Even though it is ok to eat raw, it would be too fine a grain. Breadcrumbs might be the closest choice.
Was not expecting such a poetic cooking video but I'm here for it! Beautiful
I love that you made an intentional break in the video for the ad instead of having the jarring interruption that happens in so many other videos.
I used to like that approach as well, but recently I had to give up. I suspect youtube doesn't like if we limit ads because its whole business model is based on selling as many ads as possible. While I can't prove it, perhaps by limiting the ads I was causing my videos to be circulated less by the algorithm. So I have let youtube decide since and its been better. Sorry about that. I hope you understad.
I love it when you cook! This entire episode is art.
Can't wait to try it.
Omg those tall yellow stalked flowers look like mullein! Super medicinal. How pretty! 💛💛💛
Yet again, a piece of art. Thank you for sharing this with us, this is food to the soul.
Wow, thank you!
that is a beautiful recipe! I have over harvested my Swiss chard so I will need to wait until it puts out some fresh growth in the spring.
Looks really good. I just harvested some Swiss Chard today for the first time and looking for some ideas on preparing it. Thanks for sharing!
Que prato tão simples e tão cheio de cor e sabor Siloe! Sigo há algum tempo o teu canal e tenho aprendido imensas coisas contigo. Obrigada ❤️ Que continues sempre a inspirar-nos com a tua imensa criatividade e paixão pela Natureza! Beijinhos de Portugal
Very good timing! I will need to eat up my cold hardy greens over the next few weeks. And, trying out a new recipe sounds just about perfect
Love the poetic and alluring presentation❤️
Glad you enjoyed it!
This recipe is especially inspiring!
I love your house, it makes me feel being in a far way place with plenty in the garden! Love the recipe!
We all need a bit of escape here and there!
Love this video, man. Nice recipe and a fantastic home!
I love Mountain also I love Nature soo much too...thank you soo much for sharing us soo Beautiful place
Thanks for visiting
You closed your eyes and nodded, and I could imagine that feeling of a satisfying taste. Yum!
Bela ideia e assim aproveitas tudo da beterraba e ao mesmo tempo reinventas um prato tradicional. Parabéns pela receita!
Obrigado. E a foliagem do Swiss chard eh ainda mais macio do que as folhas de beterraba comum
Always enjoy your cooking videos and have adapted some ideas from them such as adding dates to my salads. Sometimes sauté Swiss chard like you did and right before it’s done add some cherry tomatoes. Serve it mixed up with pasta. Thanks for sharing.
Beautiful!
Thank you! Cheers!
I loved how this video looked. It has such a dreamy quality to it :)
I hope it provided a needed escape in this troubling year.
Wow ! What a beautiful video !!! Thank you 👍
really enjoy your videos where you harvest and cook a meal. those mulleins growing right along the roadside were spectacular. we always try and have a few scattered around the property.
Thank you. Mulleins sure greatly overlooked.
Thank you Siloe
You're welcome my friend!
You are an inspirational human being
Living the zen life.
Can't wait for my chard to come in so I can try this recipe.
Those beautiful roadside weeds you show look to be mullein. A very good plant with medicinal uses especially lung related. I would not use mullein along the roadway due to emissions but maybe if you can find it away from auto traffic, it will be good to use for teas and tinctures. We have it growing on our property and I hang dry the leaves to use for tea. I enjoy your content and learning from your videos. Thanks!
I hope you like it.
I use swiss chard in Indian daal (lentils) recipes instead of spinach. It's more soupy in texture and goes well with rice or flat bread. Thanks for the new recipe and love seeing your wonderful garden as always 🌺🥰
That does sound delicious. Thanks for watching!
Looks super tasty!
It was!
Thank you, my escape!!!
Happy to hear that
I have so much chard this will be great
Tht was awesome.......1
Nice You live in a beautiful area. I eat the tender leaves of the yellow Swiss chard as greens in my salad. I'll have to try that recipe. Thank you.
Thank you. I think you will like it.
Yay!! My favorite kind of video! Thank you for this. I have a ton of Swiss chard in my garden right now. I will have to try this. Not sure if I have a Brazilian market near me so I'll try Amazon for the flour. The beautiful heirloom tomato at the end made that dish look scrumptious!
Have you ever done a house tour or considered it? I love all the beautiful antiques and the gorgeous dark wood accents in your home. Another awesome video would be if you took your viewers on an antique shopping trip. Post pandemic of course for safety. Just a thought. I know I'd love it.
I'm glad you enjoy these videos. I'm planning to have more of these next year. I recommend searching for "Farinha de Mandioca" from the brands Julia, Amafil or Yoki. That way you will get the right traditional (sandy like) one, not the "whole food store/ trendy/ paleo" stuff that is most likely tapioca starch for gluten free baking.
@@suburbanhomestead thanks for the tip!
Nice! Love your music as well!
Thanks for listening
Are you a musician as well? You have such a nice voice! Thank you for sharing your music!
I’m an amateur. I just like to play around with music through intuition.
Oh cool
Thanks for watching
Looks delicious! I just got my greens planted about 2 weeks ago. Planting more today. I live in the south so it probably won't frost for another few weeks maybe a month.
I hope we have an extended growing season as well.
@@suburbanhomestead Last year I grew greens all winter. I have a feeling it's gonna snow here this year but we will see.
I want to try this recipe since I have everything growing in the garden to make it. I found the Yoki brand you recommended in comments on German Amazon and ordered some, so I'm looking forward to trying it.
Wow, that's a ton of mullein growing beside that road! It's great for coughs and respiratory illnesses, but of course not when cars drive by it all day.
I hope you like it. It does have a particular grainy texture, but I love it as it soaks up saucy beans or lentils. The more fat you add to it in the beginning the more flavor the dish will have. Also it kind of gets better with a bit more salt, even if the higher fat and salt may not be the best health-wise.
@@suburbanhomestead Thanks, and thanks for the tips! Olive oil is good for you, so I wouldn't worry about a little more than usual. And my blood pressure is low and my kidneys are healthy, so I don't worry about a bit more salt here and there either. I'm always excited to have something new to try, especially the "Farinha de Mandioca Crua", which I've never eaten or worked with before. :)
The best part of my Sunday mornings! I was inspired to go and harvest some Swiss chard today and make my take on it. Mine is more Asian. I really do want to try yours though. It looks so yummy! I am going to have to order some of that flour though because we don’t have a Brazilian market around here. Is Cassava Flour the same?
I hope you will like it. Cassava Flour is right, but if you buy from an American brand it can be the wrong type (basically Cassava Starch) depending where you buy it. I would recommend purchasing it as "Farinha de Mandioca" of the brands :Julia, Amafil or Yoki on Amazon. Those are the traditional Brazilian manioc/cassava flours. The Brazilian type has more of a sandy texture and is not fine like regular wheat flour, because it has fiber, and not only the starch.
I make something similar, but ive never used flour. Couscous or rice is usually at hand. And its so versatile. Whatever is available in my fridge really, cabbage and leeks are great to add too. Sometimes i grate potato in there as wrll, especially if im low on veggies, it helps fill up the pan
Those are all great delicious ideas. What I like about the Manioc flour is the drier textures that is great to eat to saucy beans or lentils.
@@suburbanhomestead ive never even seen it sold in my country. But im going to keep an eye out. It sounds interesting!
Great video! Where can I listen to Promised Lands in full? I checked out your bandcamp but doesn't look like it's on there yet. Had a search through your channel but couldn't find it. From the snip in this video is a banger!
Thanks. I have not released it yet. I had been waiting for the channel to reach 100k to release the new music in full, but I don't know if/when that will happen. So here is a secret unlisted link where you can listen to them, since you asked. Enjoy: th-cam.com/video/VX6XJWUO3GU/w-d-xo.html
Wow. Thank you for the recipe, I’ve only used Swiss Chard in my smoothies. I love how you built your garden. I want to do something like that in my garden. Does the chicken wire keep the white butterfly out of your garden? I get tons of them in the spring time 😥
Thanks. I hope it helps diversify options in the kitchen. The wire doesn't keep the butterfly out, but maybe I should put one with smaller mesh that could and also install it over the top, it would really help with the caterpillars.
😊👍
So delicious! You have inspired me to try harder growing the Swiss chard. Flea beetles are a problem when they are young. I have never used Cassava flour..what could you relate it to as in its flavour? Thank you!
It's worth trying. Cassava flour for farofa is really a different thing altogether. It has a grainy consistency but in a pleasant way.
when you mention how it's about to frost, I couldn't help but think how easy it would be for you to prevent that! (Especially with the beautiful structures that you already have in place) Mini greenhouse/cold frames! You could do this as inexpensively as hanging clear dollar store shower curtains to the more expensive (& more esthetically pleasing) polycarbonate panels... So half the year you could use the chicken wire panels(Spring to fall), and the other half (winter to early Spring) you could switch out & use the polycarbonate panels. I imagine you could cause the interior microclimates of your structure to be at least one zone hardier this way, if not even more if you added a source of heat. I tried to include a link, but my previous attempt to comment returned "an error"...so I guess that's not allowed? If interested, Lowes has this product under: "Tuftex Multi-Wall 6mm Panel Clear 4-ft x 8-ft Corrugated Clear Polycarbonate Plastic Roof Panel".
I have fresh swiss chard im going with the garlic and onions and adding fresh peppers and then mixing eggs and balsalmic vinegar and cooked it should be good wish me luck 😍👍
Could you give the recipe for the beans ? Also, a tour of your home? Can’t get enough .
What was the first spice you added, couldn't quite catch what you said. BTW, love yr channel
Благодарю премного. Захотелось посадить мангольд. :)
Que delicia esa preparación yo tengo la otra ka le de hoja larguita recién hice almaciga de la ka le crespa pero va algo lenta un gran placer comer lo que con esfuerzo hemos cultivado y cuidado muy rico todo saludo desde uruguay
Thank you! It certainly is wonderful to eat what we have grown ourselves!
Simply Wow! i never knew about that flour, what did you call it, mania flour? can i just use regular flour?
It is manioc flour. Or farinha de mandioca. It is not regular flour. Perhaps you could use breadcrumbs if you can’t find that flour, but i never tried that.
Hi there from Northwest Connecticut! I know this is an older video and I hope you catch this question. Is the flour that is used in the recipe gluten free? Thanks Carriann
Yes it is but it’s not what you find usually on stores except for Brazilian stores or on Amazon as farinha de mandioca. Usually in health store you find tapioca starch with the cassava flour name for gluten-free baking. That is not the right thing at all. Farinha de mandioca is grainy and contains the fiber and the starch
Look at all those mullein growing on the side of the road!!
👏🏻👏🏻👏🏻
:-)
Great video. I am excited to try this dish. I am proud to say I have all of the ingredients growing in my garden :) What is the name of the flour you used?
Awesome. I recommend searching for Brazilian Manioc Flour or for "Farinha de Mandioca" from the brands Julia, Amafil or Yoki in Amazon.
@@suburbanhomestead Thanks
How can I listen to this song every day
Both songs featured here are part of the new soundtrack album I have not released yet. I have been waiting for the channel to hit 100k to release as celebration.
Interesting that you had lentils on the side. Another video i saw on chard the guys recipe had lentils included. Swiss chard and lentils are both very high in iron which my mom has an iron deficiency in her blood. This should help. Thanks!
Would normal flour like all purpose flour or corn flour/starch do instead of the Cassava flour? I love your new house.
Not at all. Maybe breadcrumbs would be closer in texture. It also needs to be precooked, as this cassava flour is. Thanks
Você é brasileiro 😍😍😍😍😍😍
What happened to your etsy ad in the middle?
I didn't include it in certain videos because I don't want people to get tired of it. Next year I'll include it again, but the link is still in the description and there are new artworks available.
Greetings, Siloe! I hope all is well with you, and that you and your family are all healthy. :) I wanted to ask you if you would be so kind as to let me know how to prepare the beans and lentils that you served with the Farofa in this video? I happen to have some swiss chard that will die soon, as it has been quite chilly here in northeast PA, and the chard is not in my garden but is growing in a pot on my deck. Hence, it will not survive winter. :( But your meal in this video looks so delicious that I wanted to give it a try. I also happen to have some Casava flour in my pantry, so I can easily replicate your Brazilian Farofa recipe....but I am not sure how to make the beans/lentils? I don't have dried beans....only canned ones. If you are able to share the recipe, I would be greatly appreciative! Thank you for continuing with your amazing videos. I look forward to them every week, and can always learn something from you!
Gladly! If you are starting with canned beans, first stir fry in olive oil a few minced garlic cloves according to taste, and some finely chopped onion. Add powdered cumin, paprika, turmeric, celery seeds, a bit of black pepper or even curry powder( whatever you have or like) and then add the cooked beans. If you are doing lentils from dry, precook them first with enough water (no salt) garlic and bay leaf. Add enough water (or better yet vegetable stock) and so it the consistency of stew. when it is fully cooked, to the same stir fry process as described above to season it. A bit of tomato paste can also be added. As for the manioc flour make sure it is the grainy brazilian type. Nowadays you find cassava flour that is used as gluten free baking flour, but it doesn't have the same consistency as the Brazilian manioc flour. I don't think that would work. Think of it as very fine breadcrumb flour.
@@suburbanhomestead You are so kind to reply so quickly! Ok, I think I've got the gist. 😉 I will definitely pick up (or order on Amazon) some manioc flour, as I believe you're right - the cassava flour I have is very powdery; not grainy. Still, I'll be very excited to try recreating your entire meal. I'll let you know how we like it. Thanks again, Siloe! 👍😊
Try Croatian bletva … it just means chard but Croatian recipe is 👌🏾
Can you please tell me again what the flour is called?
It is Manioc flour. I recommend searching for "Farinha de Mandioca" from the brands Julia, Amafil or Yoki through Amazon
I’m looking for your brown rice recipe. Please where is that video?
If it is the kale brown rice salad recipe it is here: th-cam.com/video/HWYRtLN9A7E/w-d-xo.html
That does look delicious! I am a little behind on your videos, so I have to catch up, and this is a good start.
Hope you enjoy
Can one buy & download your music? I love them
I have my previous album on bandcamp.com search for suburban homestead taproot. The newer songs, such as these I wanted to release when the channel reached 100k, but it may take a while.
@@suburbanhomestead thank you 🙏 I wish you a huge followers soon 😊🤞🤞
I luv the vids u mk! No matter the topic, so aesthetic ❤. U need to find urself a wife! I’d luv to see little yous running around farming and cooking as a family!😊. Blessings to you!
❤🙋🏾♂️🇧🇷🇧🇷🇧🇷
Another of your excellently presented videos, but to maximise garden value, why bother with Swiss Chard when you could instead cultivate beets and use their leaves as a perfectly acceptable alternative?
You are more than correct with this. I’ve definitely stuck to growing beets this year, for the 2 in 1 effect.
Minha mente está presa na colher de pau de tucano, que coisinha mais fofa
Foi presente da minha irmã que ela trouxe do Brasil
I was enjoying you video until you put uncleaned swisschard on that beautiful white chair. you need to get yourself a harvest basket. You're lucky you didn't stain the chair.
I confess I didn’t think about it when I was filming it. I was lucky indeed.