Mediterranean Style Bok Choy

Makes: 4 servings                    Time: 30 min.

Bok choy is, dare I say it, unique.  Not the greens; they’re about the same as those of many other cabbages.  But its fat, thick stems become creamy and tender during cooking in a way that you cannot duplicate with other greens.

1 head bok choy, about 1 ½ pounds

3 Tbsp. extra virgin olive oil

Salt and freshly ground black pepper

½ c. stock or water

2 Tbsp. capers

¼-1/2 c. pitted oil-cured olives, chopped

1 Tbsp. minced garlic

Lemon juice or balsamic vinegar to taste

Cut the leaves from the stems of the bok choy.  Trim the stems as necessary, then cut them into roughly 1-in. pieces; rinse everything well.  Put the oil in a large skillet over med.-high heat.  When hot, add the stems and cook, stirring occasionally, until they just lose their crunch, about 3 min.  Add the greens and about ½ c. water (or stock).  Cook, stirring occasionally, until the liquid evaporates and the stems become very tender, about 10 min. more; add a little more water if necessary. Stir in drained capers, chopped olives, and minced garlic.  Cook for another min. or so, stirring, then add lemon juice or balsamic vinegar to taste (start with 1 Tbsp.)  Cook for another 5 seconds and serve. Sprinkle with salt and pepper and serve immediately.

 

Advertisements

Bok Choy Salad

3 Tbsp. sesame seeds

½ c. sliced almonds

1 3-oz pack Ramen noodles, chicken flavor

3 Tbsp. raw sugar

¼ c. oil

3 Tbsp. red wine vinegar

4 cloves garlic, minced

½ tsp. salt

½ tsp. pepper

2 large bunches bok choy, chopped (greens and stems)

3 green onions, chopped

Toast the sesame seeds and almonds at 325 F until golden.  Crumble the Ramen noodles, saving the chicken flavoring packet.  In a container with a tight-fitting lid, combine the chicken flavoring, sugar, oil, vinegar, garlic, salt and pepper, and shake until blended.  Place the chopped bok choy and green onions in a large bowl.  Add toasted sesame seeds, almonds, and noodles.  Pour the dressing over the salad and toss to coat.  Serve immediately.  Outpost Exchange August 2010.

Bacon Topped Chicken Breasts

3 c. sliced fresh mushrooms (8 oz.) (optional)                               1 c. chopped green pepper

1 med. onion, chopped                                                                       2 Tbsp. cooking oil

1 bok choy or 1 package (10 oz) frozen chopped spinach, thawed and well-drained

2 c. white sauce                                                                                    1 c. (8 oz) sour cream

1 tsp. paprika + 1 tsp. = 2 tsp.

½ tsp. salt                                                                                                              ¼ tsp. pepper

6 chicken breast halves (bone in) or whole chicken                      4 bacon strips, cooked and crumbled

Hot cooked noodles, optional

In a large skillet, saute mushrooms, green pepper and onion in oil until tender.  Add spinach; cook for 2 min.  Add bechamel (white) sauce, sour cream, paprika, salt and pepper; heat through.  Spread in the bottom of a greased 13 by 9 by 2 in. baking dish.  Arrange chicken on top.  Bake, uncovered, at 350 degrees for 50 – 60 min.  Sprinkle with bacon and return to the oven for 5 min.  Serve over noodles if desired.  Yield: 6 servings.  Received by the Turba family.