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Craving! Bok Choy

basic bok choyMy bok choy cravings began when I was pregnant with my second child. I also craved chicken wings! Chicken wings of all things! I’ve been an off & on again vegetarian my entire life. The only time I have ever enjoyed a chicken wing is when I was pregnant with my little carnivore. I haven’t had a chicken wing since but the bok choy cravings, they stuck around….

I love this recipe! It’s fast, easy, and feels so healthy going down the chute. 

In a saute pan, over med-high heat, add:

  • a drizzle of toasted sesame oil
  • a handful of mushrooms, cut into bite size pieces

Let the mushrooms get warm and cozy. While they sauté, chop the stems of at least two heads of bok choy. This recipe reduces so much – you need to start with a lot. I never make enough. From now on it’s going to be one head of bok choy for each person. 

To the mushrooms, add:

  • the chopped stems and cook down a bit before adding the leaves
  • 1-2 cloves of minced garlic
  • 2 – 3 Tb. soy sauce
  • a small dash of red chili flake

That’s it! Fast, easy, delicious, and super healthy. Enjoy!

I like the recipe as is, but of course, would work well over a bed of toasty brown rice. I also serve a similar bok choy recipe with rice noodles and ginger peanut sauce.

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Tangy Tuscan Vegetable & Bean Soup

Tangy Tuscan Vegetable & Bean Soup

 

 

This soup is my perfect antidote to the rich & over-indulgent holiday food kick I’ve been on lately! This soup is light, refreshing, and deeply fortifying. 

 

Into a nice soup pot over medium heat, layer in* the following ingredients:

  • 2 tsp. olive oil
  • 1 small diced onion
  • 3 medium carrots, sliced into bite size rounds
  • 3 stalks of celery, sliced into crescents
  • 1-2 cloves minced garlic
  • 2 Tb. tomato paste (or a can of diced tomatoes)

*I’m grateful to have learned Rachael Ray’s “chop and drop” time-saving cooking method. Generally I drop ingredients in an order based on which will benefit from the longest cooking times. I like the onions almost melting away – so they always go first. While one ingredient is cooking, chop the next one. Just be sure to keep stirring the pot and add a little stock or water if the veggies start to stick and before they burn.

Once veggies are all in the pot, add:

  • 32 oz. of vegetable stock (you can also just use water to save a few $)
  • 1/2 tsp. to keep it light (add more to taste at the end)
  • 1 tsp. dried thyme leaves
  • 1/2 tsp. dried rosemary** (crumble needles before you drop in)
  • 1/4 tsp. dried chili flakes**

Raise heat and simmer until veggies are soft to your liking. If you are making soup ahead and will serve it later, stop here for now.

So that these ingredients don’t get “mushy” warm the soup jus before serving and add:

  • 2 small zucchini sliced first lengthwise and then across into crescents or half crescents (feel free to add any other veg. here – I was just really craving the light and lively quality of a summer squash;-)
  • 1 can of kidney beans
  • 1 can of white beans

** As a mom of growing children, I believe I can benefit them by helping to “build their palates.” I try to give them the opportunities to become accustomed to many flavors without over-whelming them. If I were making the soup for myself, I would probably add a bit more rosemary and chili flake to warm me up!

Winter was made for wishing. I wish you a clear path toward your heart’s desires in this coming New Year.