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Pan-Fried Baby Bok Choy

30 Apr

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A quick, easy preparation that yields delicious results.

Time: 10 minutes              Serves: 2

Ingredients


  • 2-3 heads baby Bok Choy, quartered
  • 1/2 tsp sriracha, or to taste
  • 1 tbsp tamari/soy sauce
  • 1 tsp honey
  • 1 tbsp vegetable oil
  • 1 tsp toasted sesame oil
  • 1 tbsp toasted sesame seeds

How to make it


  • Heat oils in a skillet or wok over medium-high heat. Add bok choy cut sides down. Saute for 3-4 minutes.
  • Meanwhile, combine sriracha, tamari, and honey. Add to bok choy during the last minute of cooking.
  • Remove from heat and sprinkle sesame seeds over top.

Grilled Baby Bok Choy

6 Apr

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One of the farmers I buy produce from grows lovely baby bok choy. This is a great way to enjoy it!

Time: 15 minutes             Serves: 2 

Ingredients


  • 3 heads baby bok choy, well cleaned between leaves @ root, cut in half length-wise
  • 2 tbsp soy sauce (I used low-sodium)
  • 1 tsp Sriracha
  • 1/4 tsp toasted sesame oil
  • dash freshly ground black pepper

How to make it


  • Preheat grill to medium-high heat. Oil lightly.
  • Combine soy, Sriracha, sesame oil and black pepper in a small mixing bowl. Whisk to combine.
  • Place bok choy cut side up on a plate. Brush with soy mixture, reserving half for other side.
  • Place bok choy cut side down onto grill. Cook for about 2-3 minutes.
  • Brush with remaining soy mixture and turn. Cook for an additional 2-3 minutes.

Middle Eastern Sautéed Spinach

19 Feb

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Simple ingredients and preparation yield delicious results. I learned this recipe from an Israeli woman several years ago. She told me that this is a traditional way to cook a variety of greens, so feel free to experiment – just adjust cooking times accordingly.

Time: 10 minutes               Serves: 4

Ingredients


  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 pound baby spinach leaves
  • sea salt, to taste
  • crushed red pepper flakes, to taste
  • 2 tbsp lemon juice

How to make it


  • Heat oil in a skillet over medium heat. Add garlic and cook, stirring, for 1-2 minutes being careful not to let it brown.
  • Add spinach and toss to coat with oil & garlic. Cook, stirring occasionally, for about 2 minutes until all of the spinach is wilted. Season to taste with sea salt and red pepper. Add lemon juice and stir to incorporate.
  • Remove from heat and serve.

 

Chicken Veggie Casserole

7 Feb

A rich, comforting dish chock full of vegetables.

Time: 30 minutes               Serves: 6

Ingredients


  • 8 oz pasta (I used Rotini)
  • 1/2 medium onion, chopped
  • 2 garlic cloves, diced
  • 6 oz spinach, steamed lightly (about 3 minutes)
  • 8 oz mushrooms, sliced
  • 1 medium zucchini, cut in quarters and sliced 1/4″ thick
  • 4 oz. tomato puree, divided
  • 1 cup chicken stock, divided
  • 1 cup milk
  • 2 cups mozzarella cheese, shredded
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 1/2 tbsp corn starch
  • 2 1/2 tbsp cold water
  • 1 boneless skinless chicken breast (about 6 oz)**
  • 1/4 tsp pepper + more to taste
  • 1/4 tsp salt + more to taste
  • 1/2 tsp Emeril’s Essence
  • 1/3 cup panko bread crumbs

How to make it


  • I cooked my chicken in advance in the Crock Pot so I could shred it up. You could use store-bought rotisserie chicken or cut the breast in cubes and cook it in the pan with the vegetables, following the onions. In this case, you’ll only need half the amount of tomato puree & chicken stock. If you want to cook chicken in the Crock Pot, rinse chicken & pat dry. Spray inside of crock with non-stick cooking spray. Cut in half and place at bottom of crock. Pour 1/2 chicken stock over it and top with 2 oz. tomato puree, distributing evenly across the two pieces. Cook on high for 4 hours. Transfer from pot to another dish and shred using two forks. It should come apart easily. Season with salt & pepper to taste & set aside.
  • Preheat oven to 350F. Spray a 8x8inch casserole dish with cooking spray.
  • Cook pasta for about 4 minutes. Drain & set aside.
  • Heat olive oil over medium heat in a large skillet. Add onions and saute until they begin to brown slightly, stirring occasionally. Turn heat down to medium-low, add garlic and cook for about 2 minutes, stirring occasionally. Add zucchini and cook for about 5 minutes, stirring occasionally. Then, add mushrooms & cook for another 2 minutes. Finally add the spinach, season with salt & pepper, stir well and remove from heat.
  • Heat butter in a medium stock pot over medium heat. Once melted, add chicken stock, milk, and remaining tomato puree. Season with pepper & Essence.
  • In a small mixing bowl, combine water & corn starch and whisk until smooth. Add to stock pot. Turn heat to medium-low and add 1 1/4 cup cheese. Mix well then remove from heat. Add vegetables, chicken, and pasta. Stir well. Spoon mixture into casserole dish.
  • In a small bowl, combine bread crumbs & remaining Essence. Top casserole with remaining cheese & bread crumb mixture. Bake in oven for 30 minutes. Cool for about 10 minutes & serve.

Sugar Snap Pea Caesar Salad

6 Feb

Extra sugar snap peas found their way into my salad bowl.

Time: 5 minutes             Serves: 4

Ingredients


  • Salad


  • 2 heads romaine lettuce hearts, washed & trimmed
  • 2 cups fresh sugar snap peas, trimmed & halved
  • 1 cup croutons
  • Dressing


  • 4 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 3 tbsp Worcestershire sauce
  • 2 tbsp shaved, crumbled Parmesan cheese(or grated)
  • 3 garlic cloves, minced
  • 1/4 tsp mustard powder

How to make it


  • Salad


  • Toss lettuce with peas. Top with croutons.
  • Dressing


  • Combine ingredients and shake well. Pour over top of salad.

Cheesy Spinach Stuffed Tomatoes

1 Feb

As I often do, I studied some recipes & put my own spin on them. The results were just downright delicious. This makes eating your veggies rather enjoyable.

Time: 30 minutes              Serves: 4

Ingredients


  • 4 whole medium-large red tomatoes
  • 6 oz. fresh spinach, chopped fine
  • 1 tsp minced garlic
  • 1/4 cup (or a bit less) water
  • 1/4 cup white wine
  • 1/4 cup Parmesan cheese, grated
  • 1/4 cup feta cheese (garlic & herb)
  • 1/4 cup bread crumbs (Panko), plus a couple pinches
  • 2 tbsp extra virgin olive oil
  • a couple pinches of salt
  • cooking spray

How to make it


  • Preheat oven to 375F.
  • Cut the tops off whole tomatoes. Carefully scoop out inside of tomato leaving wall about 1/2 inch thick. Sprinkle with salt and turn upside down on a dish.
  • Heat oil in a saute pan over medium heat, be sure to coat entire pan. Add spinach and garlic. Mix well & allow to cook for about two minutes. Add water & wine and let simmer for a few minutes.
  • Prepare baking dish by spraying cooking spray.
  • Remove spinach & garlic from heat and pour into small mixing bowl. Add Parmesan, Feta, and bread crumbs (all but the extra pinches). Mix well. Add extra cheese and/or bread crumbs as needed/desired.
  • Spoon mixture into tomatoes til they are past the brim and round the tops. Sprinkle with remaining bread crumbs. Bake for 20-25 minutes. Keep an eye on them so they do not brown too much. Allow them to cool a bit as they pack a lot of heat just out of the oven.
  • These can be made into appetizers using smaller tomatoes such as the cherry variety.

Collard Green Won Tons

31 Dec

I adapted this recipe from one by Paula Deen to incorporate my Collard Greens recipe. Another lovely treat for New Years day but equally as delicious and unique any time of year.

Time: 30 min         Serves: 6

Ingredients


  • 4 cups cooked collard greens
  • 2 oz. cream cheese, softened
  • 30-40 won ton wrappers
  • vegetable or peanut oil for frying

How to make it


  • Squeeze out excess liquid from greens. Combine greens with cream cheese and mix well. Place a spoonful of mixture in the center of a won ton wrapper. Using fingertip, rub edges of one side with water, then fold in half into a triangle pressing to seal. At this point you can become creative and try different shapes with the way you fold. Repeat with remaining wrappers.
  • Heat several inches of oil in a heavy deep pot to 350F. Fry in batches until golden brown for about 2-3 minutes per batch, turning occasionally to brown evenly. Drain on paper towels.