Tag Archives: vegetable

Baby Bok Choy with Cashews

It’s a gloomy day today in NYC, so I’m taking advantage of being inside by writing up this yummy recipe for baby bok choy with cashews.  This is a really simple, healthy recipe that’s great as a side dish.

Bok Choy is essentially a Chinese cabbage.  There are a few varieties of bok choy, but I tend to gravitate towards buying the baby bok choy.  Like most leafy greens, you want to make sure you do a very good job washing this prior to cooking it.  The layers of leaves make for good hiding spots for bugs and dirt.BokChoy1

When preparing this dish, I usually break the outer leaves off and wash each individually (I know; tedious) and then leave the center as a piece of it’s own.  Depending on the time of year, the baby bok choy can even vary in side.  If your outer leaves seem too big and inconsistent with the cooking size you’re going for, just chop them into large pieces (that’s what I did in this recipe).

I love how quick this dish comes together.  After prepping the ingredients, cook time takes no time at all.  I hope you enjoy this…. If you master this side dish, you’re only a pot of white rice with steamed Chinese Sausage and Pork Wontons away from what my family considers traditional Chinese dinner.

10 Baby Bok Choy
2 garlic cloves chopped
3-4 green onions chopped
1 tsp. sesame oil
1 T soy sauce
1 tsp. canola oil
¼ C cashews chopped

Directions:  In a large pan (or wok) heat on med to med-high heat.  Add canola oil; allow to warm then add green onion and garlic and cook for 1-2 minutes.


Next, add in the cashews, and cook for another minute.  Add cleaned baby bok choy, soy sauce and sesame oil; stir then cover with lid.  Covering the pan will help the bok choy wilt and steam.  Keep a close eye on and it make sure to stir it a few times.




Once bok choy has achieved desired doneness (I like it wilted, but with a crunch when you bite it; not mushy) remove from heat.  Top with reserved chopped cashews and serve.


Enjoy and have a fantastic day!


Roasted Broccoli

Yep, that’s right! I’m bringing you yet another roasted veggie with today’s blog post.

One of my favorite veggies is broccoli.  A great source of fiber and high in vitamins, see here for nutrition facts.  This is a great way to salvage some broccoli if it’s been sitting in your fridge too long.  It works wells with brand new, fresh broccoli as well.  It takes very little time to prep and not long cook time either.  This can be an easy side dish or snack when you’re running a little short on time.

This flavor combination is oddly addicting.  I’m sure this season combination would also be good on roasted cauliflower or brussel sprouts.

No need to keep building anticipation… here you go!

1 lb. broccoli florets
2 Tbsp. olive oil
1 tsp. lemon pepper
1 tsp. Mrs. Dash Spicy Blend
1/2 tsp. turmeric
2 cloves garlic (fresh, finely chopped)

Directions: Preheat oven to 450.  Toss broccoli florets with spices and garlic.  Lay out evenly on a cookie sheet. (I lined mine with parchment paper to make clean up easier.) Roast for 8-10 minutes and serve.



Too easy… what other veggies does this make you want to roast?

Grilled Artichokes with Lemon Dill Dipping Sauce

If you haven’t noticed by now, I really like grilling vegetables (see Grilled Sweet Bell Peppers and Grilled Romaine Salad with Bacon and Bleu Cheese).  I think I’m drawn to doing this because roasting and grilling gives veggies another dimension of flavor you can’t achieve in other cooking methods.  It also is a low fat way to give your veggie more flavors.  With very little seasoning (if any at all) you can transform a bland vegetable into a vegetable with slightly more flavor.

I’ve always been a fan of eating artichokes.  I know some people have never even picked one up at the grocery store because they wouldn’t know how to go about cooking it or eating it.   Hopefully if you’re an artichoke virgin, this blog post helps alleviate some of those fears about artichokes.

First things first – prepping the artichoke:


Each leaf on the artichoke has a little thorn at the tip of it, which makes them undesirable to handle.  Before steaming the artichoke, these spiky tips should be removed.  I use a serrated knife to cut off the tops of the artichokes.  I recommend a serrated knife as opposed to a regular knife because the leaves are rather tough when raw, and the serration help cut through the leaves easier.  I also trim up the stem at this point.  My only motivation behind it is so that it fits in the pot easier when I steam them.  Next, you should use a pair a scissors to remove the remaining spiky tips around the rest of the artichoke.

Once that is completed, place them in a pot with some water and steam them anywhere from 20-30 minutes.  The artichoke is ready when you can easily pierce the stem with a fork.


Grilling the artichokes:
I started doing this about a year ago, and now that I’ve tried it, it’s my preferred method of cooking.  The ‘chokes are ready after being steamed, but I like taking it one step further and grilling them.

To do this, cut the ‘chokes in half and remove the heart.  Drizzle olive oil, salt and pepper and make sure the flat surface of the ‘choke is covered (the part that will be touching the grill).  Put them on a grill with medium to medium-high heat for about 2-3 minutes.  This part is to your own preference on how grilled/charred you like them.

Artichoke3 Artichoke5

Traditionally, artichokes are served with some sort of dipping sauce.  Usually it’s a mayonnaise or aioli of some sort, or melted butter.  I wanted to change it up and make a healthier dipping sauce with flavors that compliment the artichoke well.

Lemon Dill Dipping Sauce:
Plain Greek Yogurt
Juice from ½ lemon
1 tsp dill
salt & pepper

Mix the ingredients above to desired consistency.  The lemon juice is meant to add flavor as well as thin the yogurt a bit so it’s not so thick and easier to dip into.



There you have it, I hope you enjoy.  What other veggies do you like grilling?

Green Onion Condiment

Hiya Everyone!  Well, today I’ve got a quick and easy recipe for you that may or may not blow your mind.  I know… the name is lame-o, but I did not know what else to name it.  In my family, we literally refer to it as “the green onion stuff.”  Since it’s essentially a condiment to add as a topper to different proteins and tasty nibbles like egg rolls, I gave it the ever-so-appropriate title of “Green Onion Condiment.”  Sometimes I lack imagination…GreenOnion3

This recipe is really easy – three ingredients.  Be warned, if you decide to double or even triple this recipe, the ratio of ingredients may not necessarily be the same.  The onion can double, triple and so on, but I caution you to use your best judgment in increasing the salt and oil ratios.  You’d probably be safe keeping the onion to salt ratio consistent, but there is no need to double and triple the oil.  A little oil can go a long way and this condiment isn’t meant to be overly oily.

8 green onions (thinly sliced)
1 tsp salt
2 T canola or vegetable oil

I do not recommend substituting extra virgin olive oil or regular olive oil in this recipe.  These oils have different smoking points than canola and vegetable.  I cannot guaranty the results if you make an oil substitute.

Thinly slice green onion.  Heat oil in a pan/pot until smoking.  (Yes, until it is smoking, that’s when you know it’s hot enough.  If not hot enough, you won’t get a flash cook on the onions.  You’ll just have greasy onions.)  Add salt to onion.  When oil is smoking, immediately pour it on the onion and mix.

Ta-da!  All done.  Fast. Easy. Flavorful.  Did I just make a new acronym?  FEF.  Move over Rachel Ray.

While this is something we usually only eat on Chinese food, I’m sure it’d be a yummy topping to many other things.


What can you think of that this would be a great topping for?

Chili-Garlic Almond Crusted Green Beans

It’s baaaaaacccckkk.  Ever since the Almond Flour Debacle a couple months ago, I’ve been keeping this little treasure in my freezer for just the right moment.  I had hoped an unsuspecting houseguest would inadvertently find it in my freezer while going to get some ice, but no such luck.AlmondFlour7

So, what does one do with homemade almond paste?  I really didn’t know.  The consistency was thicker and not as creamy as peanut butter.  It was really only by mistake that my sister and I made it in the first place.  The positive side of it all is that it packs a strong flavor.

I ultimately decided on trying what I called, “Almond Crusted Green Beans”.  This recipe was cooked up somewhere in the back of my brain, totally experimental and I was unsure even as I was cooking it if it would be worthy of sharing with you all.  I’m happy to report it turned out well enough to be worthy of bloggy-world.  But I will admit – the name is misleading.  The paste does not form a crust. I thought it would, but it really stays mostly moist and does not crisp up, but it appears to look like a crust and naming it “Almond Crusted” was better than “Sloppy Almond Paste.”  Oh the power of using the right words….

I make this confession because if anybody does try this recipe they will realize that it doesn’t get crunchy or crusty at all.  But it tastes good and that’s all that matters.

3-4 T of Almond paste (I used half of what was in my baggie, this measurement is an estimation)
2-3 tsp of chili garlic paste
½ lb fresh green beans (cut into 2-3 inch pieces)
1 T canola oil
Chicken broth

**Wash and dry the green beans thoroughly.  The method of cooking used is called “dry fry.”  Any water on the bean-beans will cause your oil to spit and may result in injury aka burns**



Directions:  Combine the chili garlic paste with the almond paste; set aside.  Heat a non-stick pan on the stove on high heat.  You know the pan is hot enough when you flick a bead of water on it and it evaporates immediately.  Add canola oil, it should heat quickly.  Add in clean, dry green beans and start stir-frying.  Keep them moving allowing the outside skin to blister and cook.  Once the beans look cooked, remove them from the pan.  Put the pan back on the heat (you can turn it down to a med to med-high) and add the paste.  I let the paste toast a bit.  I added back in the green beans and started tossing.  To thin the paste and make it more “sauce like” I slowly added chicken broth.  I would guesstimate 1/3 cup of broth was used.  Once the paste covers the green beans evenly you’re done.



Some variations I considered in cooking this dish… you can blanch the green beans prior to stir-fry, but I caution you doing this with the frying method because of the water-oil no-no.  It’s hard to completely dry blanched veggies.

I hope you enjoy!  Let me know what you think.