Bok Choy Stir Fry

 From Love and lemons  https://www.loveandlemons.com/bok-choy-stir-fry/

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

I took some time to season my new wok today, so I was excited to use it.  I had an abundance of large bok choy, and found this recipe.  It was very good, although I didn’t follow it closely.  The sauce is good, but makes just a small amount, so I suggest at least doubling it if you don’t stay with the exact amounts of veggies in the recipe.  It’s added at the end, so you can judge how much you need to use.

I also skipped the carrots but added a red onion and a red pepper.  The edamames were a good addition.  I happened to have a lot of leftover rice from other meals, so I used that instead of noodles, but I think the noodles would have looked and tasted good. I’ll try again with a different combo.  

From the website:

My favorite baby bok choy recipe! Plenty of veggies and a tangy ginger garlic sauce make this easy stir fry a delicious, flavorful weeknight meal.

Author: Jeanine Donofrio

Recipe type: Main dish

Serves: 2

Ingredients

sauce:

• 1 ½ tablespoons tamari
• 2 tablespoons rice vinegar
• 1 teaspoon fresh lime juice, plus extra lime slices for serving
• ½ teaspoon honey (or maple syrup if vegan)
• ½ teaspoon minced ginger. (Or more)
• 1 small garlic clove, minced
• ½ teaspoon sesame oil

for the stir fry:

• 1 tablespoon sunflower oil (or any high-heat oil)
• 4 ounces shiitake mushrooms, stems removed, sliced
• ½ small head broccoli, florets chopped, stems peeled into strips
• 2 scallions, chopped. (Or onion)
• 2 baby bok choy, sliced vertically into quarters
• ½ cup edamame
• 1 carrot, peeled into thin strips (or red pepper)
• 4 ounces brown rice pasta *(see note)
• 2 teaspoons sesame seeds
• sambal or sriracha, for serving

Instructions

1. Make the sauce by stirring together the tamari, rice vinegar, lime juice, honey, ginger, garlic, and sesame oil. Set aside.
2. In a pot of salted boiling water, cook the noodles according to the package directions until al dente. Drain, rinse and set aside (or leave them in cold water or toss with a little oil to prevent clumping).
3. Heat the oil in a large skillet over medium heat. Add the shiitake mushrooms and broccoli, stir to coat then let cook 1 to 2 minutes until the mushrooms begin to soften and the broccoli begins to brown. Give the pan a good shake and stir, then add the scallions, bok choy, and edamame. Cook, stirring occasionally for another 2 minutes, until the bok choy and broccoli are tender but still vibrant.
4. Add the carrots and noodles and toss. Add the sauce, toss again. Add a squeeze of lime. Taste and adjust seasonings. Sprinkle with sesame seeds. Serve with extra lime slices and sambal or sriracha on the side

Red curry lemongrass soup

 

Red Curry Lemongrass Soup  from loveandlemons.com

 

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This warming, versatile soup is inspired by some of my favorite Thai flavors - ginger & lemongrass. Mix in coconut milk for a creamier version, or add baked tofu to make it a meal.

I diced the ginger instead of using chunks, and after straining the soup, put the ginger/ zest back in - essential to making it taste Thai and delicious.  Served it over brown rice, and added tofu (cubed and microwaved for ~ 3-4 minutes with tamari and onion powder).  We loved it! 

Author: Jeanine Donofrio

Recipe type: Soup

Serves: 4-6

Ingredients

• 1 stalk lemongrass, outer part removed
• 5 cups vegetable broth*
• 1 2-inch piece of fresh ginger, cut into chunks (I diced it, and kept it in the final soup)
• 2 tablespoons tamari, more to taste
• 2 tablespoons cane sugar
• Juice and zest of 2 limes (about ⅓ cup juice)
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 4 cups shiitake mushrooms, de-stemmed and sliced** (see note) - used mixture shiitake and cremini
• ½ - 1 tablespoon red curry paste, more to taste
• 1 medium tomato, diced
• 5 to 6 cups chopped baby bok choy (2 medium bunches)
• Sea salt
• Cooked jasmine rice, for serving
• Optional: 1 cup full-fat coconut milk, for a creamier soup - used ~ 1/2 can lite coconut; would taste first then decide if needed.
• Optional: baked tofu or cooked protein of your choice - microwaved  tofu with tamari and onion powder, then added it to the soup - perfect for a full meal)

Instructions

1. Using the back of a chef's knife, bash the lemongrass which will help release it's flavor. Slice it in half and chop it into 1-inch pieces.
2. In a large pot, combine the broth, lemongrass, ginger, tamari, sugar, lime juice, and lime zest, and simmer for about 15 minutes. Strain the broth over a medium bowl, discard the lemongrass and ginger pieces, and set the broth aside
3. Return the pot to the stove and heat the coconut oil over medium heat. Add the onion and cook until translucent and soft, about 5 minutes. Stir in the mushrooms and a small pinch of salt. Stir and cook until the mushrooms are soft, about 15 minutes. Stir in the curry paste until well incorporated, then stir in the tomatoes.
4. Add the reserved broth and simmer for 5 minutes, then add the and bok choy. Simmer until the bok choy is tender but still vibrant green, 5 to 7 minutes.
5. Taste and adjust seasonings, adding more tamari or lime juice if desired. If you would like more spice, add more red curry. If it's too tangy, salty and/or spicy, add the coconut milk. Serve with rice and baked tofu, if using.

Chickpea ‘tuna’ salad

 From Rouxbe Task 38.  Very good. The mushroom powder definitely helps give a tuna taste.

Ingredients

• 3 cups cooked chickpeas (1-28oz can)
• 2 to 3 tbsp red onion, (or to taste) 
• 2 to 3 celery stalks (approx. 1/2 cup)
• 2 to 3 pickles (approx. 1/4 cup) (Used capers)
• 2 tbsp nori seaweed flakes*. (Used a sprinkle of TJs mushroom umami powder)
• 1 tsp sea salt (or to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 cup vegan mayonnaise or Cashew Sour Cream. (See separate recipe)

Description

For this recipe, you will need one 28-ounce can of chickpeas (also called garbanzo beans) or two smaller cans. Alternatively, you can cook your own, which is even better. If using canned, drain and place into a large bowl.

Using a pastry cutter, potato masher or a fork, mash the chickpeas to break them up.

Next, finely dice the onion, celery and pickle and add them to the chickpeas. Add the nori flakes, salt and pepper and mix to combine.

*NOTE: If you do not have nori flakes, you can grind up one or two sheets of nori (the kind used to make sushi) in a spice grinder. The mineral-rich nori adds a nice "from the sea" flavor and look to the mixture.

Lastly, add the vegan mayonnaise or Cashew Sour Cream. Mix to combine and taste for seasoning. Note: If mixture seems a bit dry, add a touch more vegan mayo or cashew sour cream.

Cashew Sour Cream

 From Rouxbe - Task 38.  This was very good - can use as dip or sour cream, to mix in a chickpea salad, also part of the same task.

Ingredients

• 1 tbsp fresh lemon juice
• 1/2-3/4 cup water, or as needed
• 1 1/2 tbsp apple cider vinegar
• 1/4 tsp sea salt, or to taste

Description

To make the sour cream, drain and rinse the cashews. Next, blend together the cashews, water, apple cider vinegar and lemon juice, until you reach a really smooth consistency. 

Add more water until you reach the desired thickness. For instance, for more of a cream-like consistency, add more water until you reach a thinner, but still smooth, consistency. 

Note: This is where a high-speed food processor is worth the investment. The higher the power, the smoother the outcome. Scrape the sides and continue to pulse until smooth. If needed, add a bit more water until you reach the desired consistency.

Use as you would any other flavorful sour cream.From 

Lemon Spinach

From Harvard 6-Week Plan for Healthy Eating

Simple; Jerry asked to decrease the garlic.  Might also add ginger powder or something.

6 oz of baby spinach would make about 2 servings as a side.

INGREDIENTS:  

1 Tbsp olive oil

1 Tbsp minced garlic

6 oz baby spinach (one bag usually)

Juice of 1 lemon

1/4 tsp salt

Pepper to taste

DIRECTIONS:

1) Put olive oil in a wok or 10" sauce pan over medium high heat.  Add minced garlic and cook for 20 seconds. 

2) Add baby spinach to garlic and oil.  Cook 2-3 minutes.  

3) Squeeze the lemon juice over the spinach while cooking. 

4) Add salt and pepper

Sautéed bok choy

Sautéed Baby Bok Choy

Prep Time: 10minutes mins

Cook Time: 10minutes mins

Total Time: 20minutes mins

Serves 4

ThThis is good, but can use something - keep trying! 

This sautéed baby bok choy recipe is a quick, easy, and delicious side dish. Serve it with any protein you like and a scoop of quinoa or rice.

Ingredients

• 1 tablespoon tamari or soy sauce
• 1 tablespoons water
• 1/2 tablespoon rice vinegar
• 1 teaspoon mirin or ½ teaspoon honey
• 1/4 teaspoon toasted sesame oil
• 1 garlic clove, chopped
• Pinch of red pepper flakes
• 2 teaspoons avocado oil
• 1 pound baby bok choy, 3 to 4, halved or quartered
• Sesame seeds, for sprinkling

Instructions

• In a small bowl, stir together the tamari, water, rice vinegar, mirin, sesame oil, garlic, and red pepper flakes.
• Heat the avocado oil in a large skillet over medium-high heat. Add half the bok choy, cut side down, and sear until browned on each side, 1 to 2 minutes per side. Remove, add more oil to the pan, if necessary, and add the remaining bok choy and repeat.
• Add all of the bok choy back to the pan along with the sauce. Toss, then cover and cook 1 to 2 more minutes, or until the bok choy is tender.
• Transfer to a platter, sprinkle with sesame seeds, and serve.

 

Roasted Tomato Soup

 

(Creamy) Roasted Tomato Soup - KindSoups 10/2/23

All the veggies can be roasted in one pan.  Then just slip the garlic cloves out of their skin.  Simmer with 4 cups of water for 30 minutes, then blend.  If you remove the skins after roasting, you can blend it less and leave it with more chunkiness.  Otherwise need to purée completely to break up the skins.  Very easy but takes a while to roast the veggies, then let them simmer.  Makes the house smell great ;-)

Ingredients

• 15 pounds of large tomatoes, seeded and quartered
• 3/4 cup oil, divided (1/2 cup and 1/4 cup)
• 2 heads garlic, just remove outermost skin, cut off top of head, roast whole or as individual cloves
• 3 large onions, peeled and quartered
• 4-6 cups water
• 3 teaspoons salt
• 1 1/2 teaspoon crushed red pepper flakes, optional - yes, use
• 1 1/2 cup heavy whipping cream (optional replacement:  1/2 and 1/2, whole milk or even non-dairy milk choices, and can mix them up too!) - I didn’t use any.  Taste was too good to dilute! 
• Optional – Fresh basil leaves - use! 

Instructions per original recipe (INSTEAD SEE INSTRUCTIONS BELOW:

• Preheat oven to 400°. Place tomatoes in large, greased baking pans. Combine 1/2 cup oil and garlic; drizzle over tomatoes. Toss to coat. Bake until softened, 15-20 minutes, stirring occasionally. Remove and discard skins.
• Meanwhile, in a Dutch oven, saute onions in remaining 1/4 cup oil until tender. Add tomatoes, water, salt and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer until flavors are blended, about 30 minutes. Cool slightly.
• In a blender, process soup in batches until smooth. Return to pan. Stir in cream and heat through. Sprinkle with basil if desired.

Chef Deb’s revised recipe for making this soup even easier, and perhaps a little lighter):

• Quarter tomatoes and onions, and separate but don’t peel garlic cloves – toss all with olive oil and sprinkle with salt and pepper.  Pour onto a lined roasting pan or cookie sheet.  Roast in a 400 degree oven for 40 minutes – your tomato and garlic skins should easily come off, and your onions should just be starting to brown.  Save the liquid that accumulates and include it as the broth.
• Pour it all into your soup pot and add 4 cups of water (use progressively less water with how low-fat your cream/milks are), salt, black pepper and red pepper flakes.  Let simmer for 30 minutes, covered. 
• blend with an immersion blender.  Stir in 1/2 and 1/2 (or can mix with whole milk or even a nut milk) and heat through.  Sprinkle with strands of fresh basil.   

Gluten-free savory pancakes

 Interesting - these were meant to be matzo balls, but since I couldn't get gluten-free matzo meal at the last minute, I used gluten-free flour.  Well, turns out that it doesn't have the same texture, and the batter never thickened enough to make balls.  So I made lemonade, in a sense.  I made pancakes from the batter - kinda good savory dill pancakes.  Served like latkes with sour cream and apple sauce with lunch on Rosh Hashanah.  Quite nice.  Will try again with gluten free matzo meal when I can.

• 1 cup gluten free matzo meal * see note
• ▢ 3 eggs
• ▢ 3 tablespoons avocado oil * see note
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 2 tablespoons fresh chopped dill.

INSTRUCTIONS

(For pancake adaptation, prepare in a non-stick pan as you would any other pancakes. )

 

• In a large bowl, combine the ingredients and mix well. Let the matzo ball dough chill in the refrigerator for 30 minutes.
• Bring a pot of water to boil.
• Roll small matzo balls out of the dough. Know they will grow in size as they cook.
• Drop them into the boiling water. As the matzo balls cook, they will puff up and rise to the top. Cook for an additional 8 minutes. Use a spoon to flip them over. Note that larger matzo balls will take longer to cook.
• Remove the matzo balls and add to my Grandma's homemade chicken soup.

Apple noodle kugel gluten-free

made this gluten free by using rice and udon noodles (NOTE that although udon noodles are buckwheat, mostly they are NOT gluten free so use other noodles) I only had one avocado, so mixed it with only half of the batter.  The avocado part made it creamy but kind of mushy, and diluted the taste.  It was interesting, but preferred the non-avocado part.  Would try again with all udon noodles.  The rice ones didn't preserve their texture as well. Saying prep time is 10 minutes is ... not true.   The apples and raisins make the dish! 

4.88 from 57 votes

Apple Noodle Kugel

This Apple Noodle Kugel Recipe is a dairy-free version of a classic sweet noodle kugel that totally satisfies without weighing you down. Parve apple kugel is sweet and creamy, easy to make and the perfect side dish for Rosh Hashanah.

Prep Time10minutes mins

Cook Time1hour hr

Additional Time6minutes mins

Total Time1hour hr 16minutes mins

Course: Side Dish

Cuisine: Jewish Holiday

Diet: Vegetarian

 

Servings: 12 servings

Calories: 199kcal

 

Author: Debra Klein

Equipment

• Box Grater
• Immersion blender
• Mixing Bowls with Lids

Ingredients

• 16 oz package wide egg noodles - look for gluten free to make this - udon noodles generally do have some wheat, even though buckwheat is gluten free.
• 4 large eggs
• 1/4 cup olive oil
• ⅓ cup honey
• 2 small avocados - would use one or none.
• 1/4 cup ground flax
• 2 teaspoons cinnamon
• 3 medium apples shredded
• ⅓ cup raisins

Instructions

• Preheat oven to 350. Grease a 9x13-inch baking pan with olive oil.
• Cook noodles: If using spaghetti or capellini (or any long pasta), break noodles in half and add to rapidly boiling salted water and stir well. Cook for 6 minutes. Drain and rinse with cool water to stop the pasta from cooking any further. Set aside.
• In a large bowl, mix together avocado, olive oil, eggs and honey. This works best with an immersion blender, but can also be done with a fork. If mixing by hand, first mash the avocado until there are no chunks, then whisk the eggs and add, then the honey until the liquid ingredients are very well mixed.
• Mix in the flax, cinnamon and cinnamon.
• Use a box grater to shred the apples into a large bowl. If they're firm, there's no need to peel them first. Then add the raisins and mix well. 
• Stir in the cooked noodles, and then pour on the avocado mixture. Mix well and then pour into prepared baking dish. 
• Bake for 45 minutes, until toothpick inserted comes out clean and top is golden. 
• Let kugel cool for at least 10 minutes before cutting into squares.
• Apple Kugel can be made in advance and stored in the fridge for 4 days or in the freezer for up to 3 months. Bring to room temperature before reheating for 15 minutes at 350. If you take the kugel straight from the fridge to reheat, it may take as long as 30 minutes for the center to warm.

Notes

Use 2 small avocados, or 1 large.

Use 3 medium sized apples or 2 large. 

It's important with gluten-free pasta not to overcook, or the pasta will become sticky and mushy. Test it 2 minutes shy of package directions for al dente pasta...and rinse in cold water immediately to stop the cooking process. 

 

Nutrition

Serving: 1square | Calories: 199kcal | Carbohydrates: 22g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 32mg | Potassium: 297mg | Fiber: 5g | Sugar: 13g | Vitamin A: 153IU | Vitamin C: 6mg | Calcium: 25mg | Iron: 1mg