Lemon Tahini Bok Choy & Peppers

Lemon Tahini Bok Choy & Peppers

This is a vegan recipe!  I know, maybe not that big a deal to some people but I’m sort of a carnivore.  This is so delicious it can be served alongside pretty much any dish you enjoy.  Truthfully, my carnivorous tendencies are changing, albeit slowly.  My mind set is still that I think of what meat or protein I want to cook, then I work the rest of the meal around that.  However …. I’ve noticed that ever so slowly, my meat or protein is shrinking.  Tonight I served this veg dish along with pork cutlet and tonkatsu sauce.  A 3 ounce pork cutlet served both my husband and I, without either of us feeling like anything was missing …. changes are coming and we are right on board.

SAUCE – serves about 4

  • 1 tsp toasted sesame oil (plus extra for cooking)
  • 2 tbsp tahini paste
  • 1 lemon, juiced (start with 2 tbsp)
  • 1/4 tsp chili flakes
  • 2 tbsp water
  • 1/2 tsp salt
  • 1 clove garlic, minced
  • bok choy, onion, red pepper
  • toasted sesame seeds for garnish

To make sauce, whisk together all ingredients until smooth, taste and adjust seasonings.  It is hard to correct if you have used to much lemon, so start with 2 tbsp and if you like it “lemony”, add a bit more.

Lemon Tahini Bok Choy

Wash veg thoroughly, (those bok choy have a tendency to hide grit).

Heat fry or sauce pan, add onion, and saute lightly, add bok choy and peppers, drizzle with a bit of extra sesame oil.  Cook for 4-6 minutes, just until crisp tender.

Remove from heat and drizzle sauce over top, then sprinkle with sesame seeds.

CREAMY THAI PEANUT PRAWN & NOODLES

Noodles 3

Creamy, tangy and full of crunch this Peanut Noodle Dish is really a one pot wonder.  One of the few peanut sauces I’ve liked, that didn’t require cooking!

My BFF Jean made a version like this when we met up in Osoyoos for wine tasting, and it was just perfect.  She made it into a one pot meal by using quick cooking Ramen noodles, which cooked in a large pot of boiling water, adding veg and shrimp at the appropriate times to get it all cooked.  Drain it in a colander and pour the sauce over – presto, deliciousness!!!
Ingredients:
These are really just suggestions.  Tonight I used broccoli and sweet coloured peppers.
  • 2 servings of rice noodles
  • 1 pound shrimp, peeled and deveined
  • vegetables, such as :
  • 1 carrot, peeled and shredded
  • ½ pound snow peas, ends trimmed and shredded
  • broccoli
  • cauliflower
  • sweet coloured peppers
  • onions
  • garlic

Peanut Sauce:

  • 2 tablespoons grated ginger
  • 2 cloves garlic, grated
  • 1 cup creamy peanut butter
  • 1/2 cup cilantro, chopped fine
  • ¼ cup soy sauce
  • 2 tablespoons lime juice
  • 2 teaspoons brown sugar
  • 1 teaspoon chili flakes (optional)
  • 1/2 cup of chicken stock
  • Toppings:
  • chopped cilantro
  • chopped peanuts
  • toasted sesame seeds
  • lime wedges
  • sriracha sauce (optional)

DIRECTIONS

  • Mix ginger, garlic, peanut butter, soy sauce, lime juice, brown sugar, chicken stock and chili flakes in a bowl, puree and set aside.
  • Soak rice noodles in very hot water until just al dente, drain and set aside.
  • Remove the ingredients from heat and drain with a colander.
  • In saute pan, stir fry vegetables until just crisp tender.  Remove and stir fry prawns just until plump and tender.  Be careful not to overcook them – that can happen in the blink of an eye.

Noodles 1Return all ingredients to saute pan and stir to mix.  Add in enough noodles just to get the balance right.

Noodles 2

  • Pour the peanut sauce over the noodles and mix well.
  • Top with cilantro, peanut, sesame seeds and lime wedges to serve.
You can use any noodle if you don’t want the rice noodles, just cook according to package directions.

Korean Bibimbap

Quick disclaimer here …. this is unapologetically inauthentic!  At Fat Boy Moves in Mexico City we ate Bibimbap a couple of times and this is my version of trying to replicate that in my own kitchen, minus of course the stone bowl to serve it in….

Bibimbap

What’s missing you say?  Any authentic Bibimbap will have a soft egg on top!

In terms of recipes, this is more of a guideline.  I’m sure you can find lots of real, true Korean Bibimbap recipes out there, but for my own preferences, in my kitchen, this was pretty delicious.  I think it is key to have either a cast iron frying pan or a stainless steel pan to get the rice nice and crusty.

First, make a sauce:

  • 1/4 cup soya sauce
  • 2 tbsp roasted sesame oil
  • 1 tbsp chile garlic sauce
  • 1 tbsp gojuchang

Taste the sauce, I can’t say that enough, make sure it is delicious …. each of those components will be slightly different by brand so hit a balance you like.

Second, make pickled cucumbers:

  • cut about a 4 inch piece of cucumber in half, lengthwise
  • scoops out seeds and slice very thinly

Put cucumbers in a bowl, and sprinkle with 1/2 tsp each of salt and sugar.  Sprinkle with 2 tbsp rice vinegar and mix well.  Set aside.

To assemble you will need:

  • cooked rice
  • protein (if you like, easy to just make it vegetarian also)
  • stir fried veg
  • pickled cucumbers
  • sesame seeds
  • cilantro
  • slivered chives

Thinly sliver nori sheet and toast until crispy

If you are using a protein, cover your steak, chicken or prawns with a light bit of gojuchang and allow to marinade for an hour.  Grill, and once rested, slice into bite size pieces.

Prepare the vegetables you are going to use, today I used coloured sweet peppers, onions, snow peas, bok choy and cabbage.

Heat fry pan until very hot, add neutral oil and sauce some ginger and garlic.  Add in vegetables and stir fry just until tender.  Set aside.

Reheat the pan, barely cover the bottom with sesame oil and then cover the bottom with the rice.  Allow to sit undisturbed until the rice is heated through and the bottom develops a nice golden brown crust.

Centre your cooked vegetables on the rice, scatter the protein around the edge and garnish with the pickled cucumber, toasted nori and sesame seeds.  Drizzle over the prepared sauce and enjoy!

 

Peanut Noodle Salad

Peanut Sesame Noodles

PLAY WITH YOUR FOOD, you won’t be sorry!

YES, I mean it, get in there … play with this noodle dish.  Experiment with textures and colours, and then when its time to mix with the dressing your hands are the best tools in your kitchen, a great time to get the kids to help ….. (after they’ve washed up).

  • 1/4 cup peanut oil
  • 1/2 cup raw peanuts
  • 1 small jalapeño, minced
  • 1 small garlic clove, halved
  • One 1/4-inch slice of fresh ginger, peeled and chopped
  • 1/2 tsp sea salt
  • 1/2  cup thinly sliced scallions
  • 2 1/2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon black bean sauce
  • 1 tablespoon sugar
  • 1 teaspoon Asian sesame oil

 

Heat peanut oil in sauce pan, and add peanuts.  Heat until golden brown and allow to cool slightly.

Grind garlic, jalapeno and ginger with a 1/2 tsp of sea salt with mortar and pestle.  (Yes, you can use a food processor if you have one and would rather!)  Add sliced scallions.  Pour warm peanuts (with oil) over top.  The warmth allows the flavours to bloom.  Add the rest of the ingredients and blend well.  I can’t say this strongly enough but taste it!  Taste, taste, taste.  Everybody has a different brand of each ingredient, and that will make the overall taste slightly unique in every household.  Get a balance that you like, in other words, when you realize you are still tasting just to eat it ……

Soften rice noodles according to package instructions.

Thinly slice coloured sweet peppers, celery and any other vegetables you are inclined to add – this is so forgiving and just allows you to express yourself.

Asian noodles

Toss everything together until well blended.  Serve warm or at room temperature.

This noodle dish is easy to turn into a main dish, or one dish meal by adding chicken or seafood.  Keep it the way it is for a vegetarian meal or add some cubed, fried tofu.

Hawaiian Pork Bowl

All the fresh vegetables in the garden inspired me to create this Hawaiian Pork bowl with a combination of raw and grilled vegetables.  The recipe originated from a Food and Wine magazine but I couldn’t resist tweaking it a bit, and definitely adding more vegetables.

Pork Bowl 4

  • 1 cup boiling water
  • 1/4 cup sugar
  • 2 English breakfast tea bags
  • One 1-pound pork tenderloin, butterflied and flattened
  • 4 slices cooked bacon
  • Three 1/2-inch-thick 
slices of fresh pineapple—peeled, quartered and cored
  • 1 red onion, cut through the core into 1/4-inch wedges
  • 1 red pepper, quartered
  • 1 small zucchini, quartered lengthwise
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • Kosher salt
  • Pepper
  • 1/4 cup fresh lime juice
  • 1 garlic clove, minced
  • 1/2 a jalapeno, seeds removed, minced
  • 2 tablespoons soya sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon raw sugar
  • 2 tablespoons minced cilantro, plus sprigs for serving

(I can’t say this enough, TASTE your jalapeno for spiciness, and add as much as you enjoy.)

 

  • Steamed rice, crisp bacon, diced avocado 
and thinly sliced 
jalapeño, for serving

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.

Pork bowl

Light a grill or preheat a grill pan. Drain the pork and pat 
dry with paper towels. Brush the pork, pineapple, zucchini and red onion with olive oil and season with salt and pepper. Grill 
the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let 
rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and vegetables, turning until charred, about 4 -8 minutes.

Pork bowl 2

In a small bowl, whisk the lime juice with the minced cilantro, sugar, garlic, soya sauce, minced jalapeno, sesame oil and the 1/3 cup of olive oil. Season the dressing with salt and pepper.

Serve the pork, and vegetables over steamed 
rice with crisp bacon, diced avocado, thinly sliced jalapeño 
.Drizzle with dressing and enjoy!

Pork Bowl 3

Oven Roasted Tomato Sauce

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At this time of year the tomatoes are plentiful, and I do not like to see any go to waste …. also don’t have quite enough time to can it all!  This is my go to, for whatever amount of tomatoes I have ripe at the time.

Fill a roasting dish with tomatoes, (roughly chopped, skin on), garlic, onion, sweet peppers and entire stalks of fresh herbs.  (I also sneak a few carrots in there) Drizzle over some good quality olive oil, salt and pepper.  Roast at 350 for 2-4 hours, very flexible.  This also works in the crockpot.

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Allow to roast until reduced by about half.  Remove the stalks of fresh herbs, they have done their job …..

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Puree with immersion blender or food processor (if you use processor make SURE you have left room for steam to escape or this can be a nasty experience).  Stir in 1 small tin of tomato paste and season to taste with salt and pepper.

img_9451

Depending on the acidity of your tomatoes, you might like to stir in a bit of sugar, but taste first.img_9396

It is easy to just put the cooled sauce in a marked freezer bag, and put it in the freezer to enjoy all winter long.

Wild Rice Salad with Kale, Pecans & Blueberries

This salad is so beautiful to look at, and packed with deliciousness in every bite.  The contrasting textures work so well together – a meal in a bowl but also an amazing side to pretty much any barbecue.  Take it to a potluck and watch it disappear!

We were delighted when Tory produced this deliciously colorful salad.

We were delighted when Tory produced this deliciously colorful salad.

1 1/2 cups wild rice
1 cup raw pecans
6 large kale leaves
3 T walnut, pecan or vegetable oil
1T brown rice vinegar
2t brown sugar
1/2 tsp fine sea salt
1/2 tsp freshly ground black pepper
1 red or yellow bell pepper, cored, seeded and chopped
4 green onions, finely chopped
1 cup fresh blueberries

Bring a large pot of salted water to a boil. Add the wild rice and cook until tender to the bite, about 45 minutes. Drain, rinse with cold water and set aside to cool.

Meanwhile, preheat the over to 350F. Lay the pecans in the single layer on a rimmed baking sheet and bake until toasted, about 10 mins. Watch carefully or set your timer – they go from golden brown to burnt in the blink of an eye! Let the pecans cool, then roughly chop them, set aside.

Trim and discard the thick stems form the kale, then chop the leaves.  Use your hands to massage and squish handfuls of the leaves until they soften and turn a darker shade of green, set aside.

In a large mixing bowl, whisk together the oil, vinegar, brown sugar, salt and pepper.  Add the cooked rice and toss to coat.  Add the kale, bell pepper and green onions and toss again.

At this point the salad can be kept, covered and chilled for up to 2 days.

Add the blueberries, and pecans just before serving.