Wednesday, June 16, 2010

Kale & Chickpea Soup

Thank you Sarah for this wonderful recipe, incorporating kale from the CSA, Chorizo & chickpeas (& other items marked **) from Mill Valley

Kale and Chickpea Soup
1 medium onion, chopped (1 cup)**
2 garlic cloves, chopped
1 Turkish or 1/2 California bay leaf
1 teaspoon salt**
1/8 teaspoon black pepper**
2 tablespoons extra-virgin olive oil**
1 large boiling potato(3/4 lb), peeled and cut into 1/2-inch pieces
3/4 lb kale, stems and center ribs cut out and discarded, then leaves very finely chopped in a food processor (4 cups)**
3 1/2 cups reduced-sodium chicken broth (28 fl oz)
2 cups water
1 (14-oz) can chickpeas, rinsed and drained**
1/4 lb Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice (1 cup)**

Cook onion, garlic, bay leaf, salt, and pepper in oil in a wide 4- to 6-quart heavy pot over moderate heat, stirring frequently, until onion and garlic are softened and beginning to brown, 5 to 7 minutes. Add potato, kale, broth, and water and cook, partially covered, until potatoes are tender, 15 to 20 minutes. Reduce heat to low, then add chickpeas and chorizo and gently simmer, uncovered, 3 minutes. Discard bay leaf and season with salt and pepper.

Enjoy!

Gourmet
November 2004
2004-10-21 16:22:57.0

Wednesday, June 9, 2010

What to do with Bok Choy

Bok choy is healthy and tasty. It can be a terrific substitute or addition to peppers, onions and other vegetables in your favorite recipes.
Bok choy

About bok choy

Bok choy, oftentimes called Chinese cabbage, is largely associated with Chinese cooking. And while its name suggests classification as a cabbage, it bears little resemblance to the western cabbage we in America have come to know so well. The plant has dark green, crisp leaves and crunchy white stems as well as a mildly spicy flavor that hints at the relationship to mustard.

Bok choy has been around in Western culture for hundreds of years and yet it hasn’t really been widely embraced into other types of cuisine. You won't find bok choy in an Italian, Greek or Mexican dish. However in the Philippines, it is probable to have bok choy replacing cabbage in a lot of popular recipes, namely in the Pancit and the Kimchi.

Most people are not aware that there are twenty different varieties of bok choy in the Asian market, every one with a different size and flavor. While Westerners tend to value size when it comes to Chinese vegetables, in China the opposite is true. The smaller, the more tender it is.

Bok Choy Sum, also known as Chinese flowering cabbage, is easy to tell apart from the rest due to its light green leaves and tiny yellow flowers. Bok Choy Sum is usually sold with trimmed leaves and in stalks, sort of like celery hearts.

Cooking bok choy

Bok choy is liked due to its light sweet flavor, crisp texture and good nutritional value. It is high in Vitamin A, C and calcium while being very low in calories.

You will find bok choy is quite adaptable in the sense that it can be boiled, stir-fried and steamed. When cooking bok choy, separate the leaves from the stalk as the stalk takes longer to cook.

Bok choy

Bok choy and chicken stir fry

Ingredients

  • 2 1/2 Tbsp sesame oil
  • 16 oz boneless, skinless chicken breasts
  • 4 heads baby bok choy
  • 1 large clove garlic (grated with juice)
  • 2 Tbsp sesame seeds
  • 2 Tbsp soy sauce

Directions

  1. Cut chicken into 1/2-inch wide strips.
  2. Clean and trim bok choy.
  3. Heat oil in large non-stick skillet or wok over medium heat until oil shimmers.
  4. Add strips of chicken and stir-fry for 5-6 minutes.
  5. Add remaining ingredients and continue stir-frying for another 5 minutes or until bok choy begins to wilt.
  6. Serve immediately with rice.

Chicken recipes

What to do with Napa Cabbage

Looking for a healthy crunch? Need something to wrap, wok or roll? Have you tried napa cabbage? Napa cabbage is an Asian vegetable that resembles regular green cabbage, but is longer and oval-shaped. Napa cabbage has slightly more protein and fewer calories than regular cabbage and a unique taste like a mild celery or bok choy. Here are eight things you can do with this very versatile veggie.

Kimchi

8 Things to do with napa cabbage

1. Napa Cabbage Rolls

Instead of using green cabbage, try some of the larger outer leaves of napa cabbage. Cut them in half and steam or boil them until they just turn soft and then fill with a mixture of cooked white rice and browned mild sausage or hamburger. Top with tomato sauce and bake until bubbly.

2. Quick Kimchi

Kimchi is a spicy Korean side-dish, sort of like the hottest cole slaw you’ve ever eaten. Traditional kimchi can take several days to make. However, for a quick at-home version, combine a few cups of chopped napa cabbage, a tablespoon of sambal olek (an Eastern hot sauce), 3 tablespoons of rice wine vinegar, 4 sliced cloves of garlic, and a healthy pinch of salt. Stir well, chill overnight and then eat right out of the bowl!

3. Napa Cabbage Stir-Fry

If you have eaten a Chinese dish with vegetables, you have probably eaten napa cabbage. Typically, they are white squares that look like they should be onions, but have not turned clear. To do your own napa cabbage stir-fry, peel off 20 to 25 leaves and cut off the leafy green sections until all you have is the firmer white stems. Cut the white stems into two-inch pieces. Heat some peanut oil in a wok, cook the napa cabbage for 3 to 4 minutes until it starts to soften, and then add your favorite stir-fry sauce. Cook until the sauce starts to bubble. Serve hot over rice.

4. Napa Cabbage Slaw

Got a favorite cole slaw recipe? Try it with shredded napa cabbage. Napa cabbage slaw has a subtly different flavor and texture than classic cole slaw and is particularly tasty if you add fruit. For your next slaw, combine 2 cups diced mango, a finely diced jalapeno, 1 cup mayonnaise, 2 cups shredded napa cabbage, and 4 tablespoons rice or red wine vinegar. Refrigerate for a couple of hours or overnight and serve.

5. Braised Napa Cabbage

For a quick and easy side-dish, add the cut up white stems of the napa cabbage to a skillet and cover them half way with vegetable broth, ground ginger, garlic powder, and a few teaspoons of soy sauce. Cook over medium heat for 8 to 10 minutes or until the napa cabbage becomes soft.

6. Napa Cabbage Spring Rolls

Napa cabbage has a great crunch that’s perfect for spring rolls. Simply slice napa cabbage into thin strips and roll with cooked shrimp, rice noodles, and fresh basil in a spring roll wrapper. Serve with a dipping sauce of soy sauce, chilies and fish sauce.

7. Napa Cabbage Taco Topping

Traditionally, tacos are topped with a healthy handful of lettuce. A better choice is napa cabbage, which is more flavorful and totes a crisper texture, which contrasts nicely with the taco fillings.

8. Napa Cabbage Soup

Warm up with a hearty bowl of napa cabbage soup. Add a few cups of chopped napa cabbage to your favorite vegetable, chicken or beef soup; it will give your soup a lot of body and for fewer calories than most other ingredients.

Napa cabbage recipes