What I Made – Week 7

These week in reviews make me realize how often I make one-pot or bowl meals. Salads and stir fry were this week’s mainstays. (Still have a head of lettuce left over somehow, along with my cucumbers and a few scallions!) Here’s what I did use this week…

It doesn’t look so pretty, but I make this salad with beets very often. If you make the quinoa and roast the beets ahead of time, it comes together very quickly and stores great for leftovers.

This stir fry with brown sauce couldn’t be easier or more adaptable. Thinly slice the bok choy and stir fry the white parts in a wok until softened and slightly browned. (I also added in some frozen stir fry mix for more flavor.) Then stir in greens and cook until wilted. Stir in sauce and top with protein. (I used pan-fried tofu here.)

For as simple as this kale salad with farro is, it’s so flavorful! Besides the marinated kale and farro, we topped this with toasted pecans, Craisins, goat cheese, and scallions. It also kept very well for leftovers the next day!

I like the flavors of this beef and broccoli, but if I made it again, I would thicken the sauce in a separate skillet much like the bok choy recipe above. I would not choose to substitute elk again; I didn’t prefer that taste.

What I’ve Planned – Week 7

Even though there’s not nearly as much lettuce to eat this week, you’ll still notice a few salads in the mix this week.

Here’s what I have planned:

  • Beet quinoa salad, one of my very favorite beet recipes, although I might change up the dressing for a more simple citrus vinaigrette
  • Garlic tofu stir fry with Bok Choy and other frozen stir fry mix veggies that have been hanging out in the fridge for too long. I’ll top it with this easy but tasty brown sauce,
  • Kale and Potato Bowl. According to the original recipe, this is not a salad, it’s a bowl.
  • Farro salad with kale. Does it still count as a salad if it’s a grain salad? I’ll make this salad more summery than autumnal by tossing in whatever fresh cherries we have left by this point in the week.
  • Beef and broccoli. Although I will use very thinly sliced elk roast, I’ll follow a recipe similar to this one.
  • Blueberry muffins! I’m sure these will be delicious no matter what recipe you might choose to use. I might try the one from Bravetart.

Since I’m posting this a bit later than usual, I can shared that we’ve already enjoyed a paella with the peas both from our basket and from our backyard garden! I made a few changes to the original recipe, including swapping fish fillets in for the clams and cooking the seafood a bit longer at the end (closer to 20 minutes for the fish) to make sure everything was fully cooked. This overcooked the shrimp, so for future recipes, I’d probably simmer the fish and peas in the middle step when the rice was cooking, and then just steam the shrimp at the end for 5 minutes as directed.This enormous pan of paella (note that it almost stretches the full width of my stove) will keep us in leftovers for the week!

Paella enjoyed al fresco with a glass of white wine is a good way to chase away the Sunday Scaries.

What I Made: Sautéed Bok Choy

I got a lot of bok choy and baby bok choy in my basket this year, which was great because it’s a green that is easy to use in stir fries and soups. In this recipe, I tried something new with baby bok choy and sautéed it whole.

Heat oil, and quickly stir fry garlic and green onions.  Separate the larger outside leaves from the inner “core”, which can be left whole, and add to the pan. Cover the pan and let the bok choy steam for about 3 minutes, then cook with the cover off for another minute or two to let any extra water boil off. Not only is this veggie ready in under 10 minutes, serving the whole bok choy looks like it took way more effort than was actually required. That’s all there is to it, but if you want more details, click to read more.

SteamedBokChoy

Sautéed bok choy, with fried tofu and cellphone noodles.

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What I Made: Pork Stir-fry with Bok Choy

As promised, here’s a bok choy stir-fry recipe!  (No worries, folks, we’ll return to the soup theme tomorrow.)

The technique and sauce for this recipe are great bases for any stir-fry dish you’d like to make. The possible combinations of meat and vegetable are endless. First, the sauce is made by combining soy sauce, sugar, and vinegar with a bit of water. Then, the strips of meat are tossed in cornstarch and added to hot oil in a deep skillet after garlic and ginger are cooked. Lastly, the bok choy is wilted and all the ingredients are tossed with the sauce. Full instructions follow.

BokChoyStirFry

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What I Made: Udon Soup with Bok Choy

The week of soup continues! I’ve been using a lot of Asian flavors in my cooking, especially when I have lots of bok choy to use. Udon soup is a nice alternative to using bok choy in stir fries, although admittedly, you’ll be seeing lots of that as well.

The soup has minimal steps. First, chicken stock is simmered with some cinnamon and star anise for a rich flavor with minimal work.  Next, dried udon noodles are added before an egg is poached right in the broth. (Check out the original recipe for directions using fresh udon noodles.) The next steps are to cook the bok choy, then garnish with green onions, soy sauce, and garlic powder.

I’d strongly recommend using a low-sodium (or homemade!) chicken broth or stock for this recipe, because my soup turned out waaaaay too salty for my taste, even when using a low-sodium soy sauce.  If I were to make this again, I’d use a low or no salt stock and start with a half tablespoon of soy sauce and work up in dashes from there. If anyone tries this, I’d love to know how yours turns out.

Udon

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What I Made: Bok Choy Two Ways

I used up my bok choy with two simple recipes this week.  The first was a spaghetti with bok choy, poached egg, and Italian cheese, adapted from this Vegetarian Times recipe.  I left the egg in the water for two long, and it was definitely not runny and delicious like I had hoped.  Turns out, I should have cut the heat from the water once I added the egg, then removed it to dry off after the cooking time was up.

 

The second recipe made for lots of delicious leftovers.  The beef is a Beef with Lemongrass recipe from a random Wok and Stir Fry cookbook that I found in a box.  (The best thing about living in the city is boxes that say “FREE BOOKS”.)

BeefwithLemongrass

 

The bok choy recipe is adapted from Stir-Fried Bok Choy with Roasted Peanuts from my new go-to CSA cookbook, The New Vegetarian Cooking for Everyone. I didn’t have peanuts or peanut oil, so I left out the nuts and substituted vegetable oil that I had on hand.  My adaptation is below:

2 tsp vegetable oil
1/4 teaspoon red pepper flakes
1 1/2 pounds bok choy (stems sliced into 1 inch pieces and leaves roughly shredded)
2 tablespoons vegetable oil
1 tablespoon minced garlic
4 teaspoons minced fresh ginger
2 tablespoons reduced sodium soy sauce (note: this is plenty of salt for me, but the original recipe suggests adding more)
2 tablespoons cornstarch mixed with 3 tablespoons water

Heat oil and stir fry garlic and ginger for 1 minute.  Add bok choy and stir fry until wilted.  Add soy sauce and cornstarch/water mixture and stir fry until bok choy looks glazed, about 1-2 minutes.

Please enjoy a blurry picture of my leftovers, below.

Bokchoy_lunch

A decidedly unfancy look at lunch: stir fried beef and bok choy.