Category Archives: Appetizer
My mom’s latest obsession is baby bok choy. And so, I thought I’d hunt down some new and interesting bok choy recipes to try. I didn’t have to hunt very hard. I adapted this recipe from one I found on tastespotting.com. It was relatively easy to make although it isn’t the best on the second day; it gets soggy. Next time, if I plan on leftovers, I’ll keep the sauce and salad separate and dress it right before eating OR put some sauce in the bottom of one of my mason jars with salad on top and mix later. I love my jars.
2 medium cucumbers
1 bunch baby bok choy
1/4 cup peanut butter (natural – I use Justin’s)
2 tablespoons maple syrup
juice of 1/2 lime
3 tablespoons of water
1/2 teaspoon garlic-chili paste (add more for extra heat!)
1/2 teaspoon sea salt
cilantro chopped and chopped/crushed peanuts to garnish
1. In a small mixing bowl combine peanut butter, maple syrup, lime juice, sea salt, water and chili oil.
2. Chill in refrigerator while you prepare the noodles.
3. Chop baby bok choy into thin slivers.
4. Peel skin from cucumbers. Then, cut them julienne or continue using your peeler to yield strips or “noodles” of cucumbers.
5. Squeeze as much liquid out of the cucumber noodles as possible (you can wrap a paper-towel around them to do this), and combine with boy choy in a large bowl.
6. Add peanut sauce, a bit at a time, to cucumber noodles and bok choy (add more water to the sauce if needed, use more of less peanut sauce to taste).
7. Serve immediately garnished with cilantro and chopped peanuts
Adapted from A House in the Hills.
I feel like I’m on the Tour De Brussels Sprout. It’s like I’ve discovered a whole new vegetable. Andy absolutely loved these but I thought they were just okay – most because I’m not a huge ricotta fan. Other than that, they were great and I think the “stuffing” possibilities are endless so keep that in mind. The great thing about these are that they are healthy and filling. I had a few as an appetizer and then I could barely eat my dinner. These guys might also be great for a party as they are sort of one-bite wonders. The coring part is a bit daunting, I know. But, if my instructions don’t make sense, go see the video at Cooking Stoned (below). It’s actually not that hard and then you feel all accomplished afterward .
Adapted from Cooking Stoned.
8 very large Brussels Sprouts, cleaned and cut in half (the largest ones you can find)
1 cup part skim ricotta
1 cup Italian blend cheeses, shredded
½ cup Panko Bread Crumbs
2 Cloves Garlic, minced
1 tablespoon dried onion
1 1/2 tablespoon chopped basil
1/2 teaspoon dried Marjoram
1/2 Teaspoon dried Sage
1 Teaspoon Sea Salt
a pinch of pepper
2 tablespoons of coconut oil
1. Preheat oven to 400 degrees.
2. Fill a large deep pan with water, bring it to a boil and add the sprouts. You want to add them cut-side down to make coring them easier. Let them cook for 1-2 minutes (until bright green – more around 1 minute) and remove them and let them cool.
3. Coring: After they are cool stretch the outsides of each sprout to separate the core. Then, using a paring knife, make a small slit near the top of them stem (cut-side facing you) so you can fully release the core. Set the core aside. If this made no sense at all, watch this video: http://cookingstoned.tv/recipe/garlic-and-herb-stuffed-brussels-sprouts/
4. Finely chop the cored Brussels sprouts pieces.
5. Saute the pieces in your coconut oil along with the minced garlic and dried onion over a medium-high heat. Cook until the chopped sprouts are tender and the whole mixture is aromatic about 3-4 minutes.
6. Mix the cooked garlic, onion, and sprout mixture along with the ricotta, bread crumbs, parmesan cheese and herbs in a medium bowl.
7. Fill the cored Brussels sprouts with the stuffing. Over fill them if necessary!
8. Bake the stuffed Brussels sprouts for about 20 minutes or until the caps are crispy and burnt like the photos. Enjoy!