Posts Tagged ‘mushrooms’


Bok Choy, a member of the cabbage family

I don’t have too much experience with this vegetable. I’ve eaten it in Chinese food, but I don’t have variations in my recipe box to whip out and whip up. Last year I made this recipe. When I was looking for another variation, I read that this veggie goes by many names: Bok choy, bak choi, paak choi, Chinese chard cabbage and Chinese mustard cabbage. It resembles celery although it is actually a member of the cabbage family. It has thick, white stalks and dark green leaves that have a round shape.

Cooks are embracing it because of its nutritional value. One half cup of raw bok choy contains only 10 calories. It contains no fat or cholesterol, is a good source of calcium, is low in sodium and high in vitamins C and A. Because both bok choy’s stalks and leaves can be used in salads, it also provides a delicious and healthy meal for those who are on a diet.

And it’s easy to prepare!  You need only wash and chop it and then quickly steam or braise with your favorite seasonings. I found this recipe which seemed easy enough, so I chopped up my bok choy and got after it!


2 teaspoons canola or olive oil

8-ounce package sliced mushrooms

2 shallots, minced

1 garlic clove, minced

1 1/2 pounds bok choy, rinsed and chopped into 1-inch pieces

2 teaspoons “lite” soy sauce

1 teaspoon lemon zest

Freshly ground pepper to taste


Wash bok choy and chop.



In a large skillet or wok, heat oil over medium-high heat. Add mushrooms, shallots and garlic and stir-fry until mushrooms darken, about 5 minutes. (I used a red onion and onion tops from Rose Creek Farms since that is what I had on hand.)



Add bok choy and stir-fry for about 8 to 10 minutes until tender.


Add bok choy to sautéed ingredients.


Flavor enhancers!

Sprinkle with soy sauce, lemon zest and pepper, to taste.


Lemon zest adds brightness!

I served this as a side dish with our supper of meat loaf and potatoes. It would pair very nicely with  some brown rice.


Mushrooms add a meatiness to bok choy.






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When I saw the head of cabbage in this week’s CSA ox, I was excited to use it as the main ingredient in an Asian stir-fry. i love the way this meal turned out! I just added onion to these main three ingredients and seasoned it all up Asian style. The chopped kale was also delicious in this stir-fry!


1 head cabbage chopped

1/2 Bunch of kale finely chopped

I Package of mushrooms sliced (any variety. I used baby bella)

1/2 Onion sliced

2-3 Cloves of garlic pressed

2 T Grape seed oil

2 T Tamari or soy sauce

2 T rice vinegar

1 tsp dried ginger or  2 tsp fresh grated ginger

1 T sesame oil

sesame seeds to garnish



IMG_4339 IMG_4340




Heat the grape seed oil in a large frying pan or wok and add the sliced onions. Cook them for a couple minutes and then add the cabbage and the kale. Let it cook down and add all the remaining ingredients except the sesame oil and the sesame seeds (i like to add those at the very end when serving).



Cover the cabbage and kale over low heat. In a separate pan, stir fry the sliced mushrooms with some salt and pepper and a splash of Tamari or soy sauce. Once they have cooked on med/high for about 8 minutes add them to the wok with the cabbage and kale. Allow them to cook together for a bit, and then remove from heat. Add the sesame oil and stir, and serve with seeds sprinkled as a garnish.



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These unseasonable and delightful cooler temps are the perfect incentive for meals out on the patio. Our daughter invited us over for supper and backyard games and served pizza topped with the most delicious veggies I’ve ever eaten. When I inquired, she said she followed this recipe.

I’ve roasted vegetables before, but I’ve always used large chunks and served as a side to the entrée. This version calls for smaller pieces roasted until almost charred. They are then used to top pizza or added to sandwiches or hot pasta. This is a great way to use up that lone yellow squash or eggplant you have in the refrigerator. I changed up the recipe and added yellow squash and mushrooms.


Use whatever veggies you have on hand.


1 medium eggplant, cut into 1-inch pieces

2 large bell peppers, cut into 1-inch pieces

1 yellow squash

1 medium onion, cut into 1 inch pieces

1 cup chopped mushrooms

3 garlic cloves, thinly sliced

3 tablespoons extra virgin olive oil

1 teaspoon kosher salt

½ tsp. freshly ground pepper

2 tablespoons chopped fresh basil

1 tablespoon white balsamic vinegar


Preheat oven to 450°.

Prepare vegetables for roasting. Here you see red bell pepper, green bell pepper, eggplant and yellow squash. Since mushrooms cook so quickly, I held them out until the last 15 minutes of roasting.


Uniform pieces make for even roasting.

Prepare the oil mixture. I nestled a plastic storage bag into a bowl and added the oil, garlic, salt and pepper.


A press easily crushes garlic.

Add the chopped veggies to the bag. Gently shake and massage through the bag to coat evenly with the oil mixture. My hands stayed clean,  and I tossed the bag when done.


Quick and easy clean-up!

Line a 15- x 10-inch jelly-roll pan with parchment paper and spread out vegetables.


Parchment paper helps in clean-up.

Bake 45 to 50 minutes or until vegetables are tender and slightly charred, stirring halfway through.  (Remember to add the mushrooms if using.)

I recommend that you check often during the last 20 minutes. Mine went from “almost ready” to “Oops! Almost too much!” very quickly!


Charring the veggies adds a smoky flavor.

Let cool slightly (about 10 minutes). Toss with basil and vinegar. I love balsamic vinegar! Coupled with the fresh basil, it adds a unique depth of flavor.

Use immediately, store in an airtight container in refrigerator up to 2 days, or freeze for later use. I used these for pizza, but I’m anxious to try them tossed with hot pasta and covered with a fresh tomato sauce like this one or Allison’s version here.

I hope you enjoy this version of roasted veggies!

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