Bok Choy? Chew Bet!

Monday nights are not made for marathon dinner sessions. It's all about getting in an out of the kitchen with some nourishment to reward yourself for making it through another Monday.

In this spirit, I threw together a plate of Shanghai Pac Choi (or Bok Choy), Cauliflower Steaks & Quinoa with Basil and Pine Nuts. Mmmmm.....

The Boy Choy recipe was adapted from Greens Glorious Greens! by Johnna Albi & Catherine Walthers and literally takes less than 10 minutes (including prep time).

2 baby Bok Choy

2 t light sesame oil (or canola if you don't have any)

2 t dark sesame oil

2 teaspoons of shoyu (or soy sauce)

1 t rice vinegar

3 T toasted sesame seeds

1. Wash the bok choy & cut the leaves away from the stalks. Chop the stalks into 1/2" pieces.

2. Roll the leaves up together and cut into 1/2" pieces.

3. Heat a large skillet (or wok if you have one) on high. Add the oil & swirl around to coat.

4. Add the stems & leaves, coat with oil & cover. Cook until bright green (4 mins or so) while still nice and crispy.

5. Remove from heat & add sesame seeds.

The Cauliflower Steaks & Quinoa with Basil & Pine Nuts both come from The Kind Diet by Alicia Silverstone. I can't say enough good things about Alicia's book & encourage you to check out her website.

Since tonight's featured entree was Bok Choy, an oft overlooked green in North American diets, I'm interested to know what your YOUR favorite Bok Choy recepies are!

Go-To Snack

I will debate anyone willing to argue there is a better, easier snack than hummus.

There are as many recipes out there for hummus as there are days in the year, but this one was a personal fav before I ever even tasted it because it uses lots of yummy lemon flavor with a bit of heat from some hot sauce and only a tad of olive oil.

Got 5 minutes? Then you've got time to make this gem and eat it up with some tasty carrots or celery sliced peppers or pita bread! Let me know what you think & Cheerful Chewing!!!

This recipe is adapted from what is published in Easy Beans by Trish Ross.

4 garlic cloves

1 can chick peas

1/3 cup of FRESH lemon juice

2 Tbs olive oil

1 t ground cumin

2 Tbs warm water

7 dashes of hot pepper sauce

Dump all the ingredients in the food processor* & let 'er whirl until it's nice and creamy. I sliced a leftover lemon & placed in on top of each snack sized bowl to allow a little more lemon flavor to infuse into the delicious dip.

*If you don't have a food processor you can use a blender, but I don't reccomend it. I spent too many occasions fighting my blender to make hummus over the years and I feel pretty darn silly about it now that I see how easy it is with the processor.

I must admit I was licking the bowl after making this one.