Tag: quick

Cooking Bok Choy

I went to the Copley Square farmer’s market on Friday afternoon, and although it was great to see so many fall vegetables, I was missing my greens. I almost bought some kale, but then I spotted a big bunch of bok choy. I’ve cooked both regular and baby bok choy before, but never felt very confident that I was preparing it properly. This weekend I found an excellent bok choy tutorial which takes you through the process step by step. One of the best tricks I learned is to put the garlic and ginger in the pan before it heats up.

I had such a large bunch of bok choy that I had to stuff it into the pan to get the lid on, and it took longer to steam than the one minute suggested. But I am sure things will go more smoothly if you’re not trying to cook so much at once! I served the bok choy on a bed of brown rice, topped with an egg. It was a delicious weekend lunch, and I’ll be sure to pick up another bunch soon.

Two-Cheese Pumpkin Spinach Pizza

I saw a Butternut Squash pizza with ricotta and spinach on Green Lite Bites the other day, and was thinking about it this weekend. I didn’t buy any butternut squash this week, but I did have 3 cans of pumpkin in my cabinet, just waiting to be used. I added a second type of cheese because when it comes to pizza, more cheese is always better, and the almonds added a little crunch.

Roni seasoned her pizza with sage and nutmeg, which I think would be an interesting combination. I tried allspice and cayenne, which also turned out to be interesting. I was trying to balance the sweet and spicy, and it worked pretty well. It’s fun to try new spice combinations, and you never know what you’re going to like until you try. So use this pizza recipe as a template, and make your own fall creation.

Two Cheese Pumpkin Spinach Pizza

1 Joseph’s Flax, Oat Bran, and Whole Wheat lavash
1/2 c. pureed pumpkin
1/4 c. ricotta cheese
1 T sliced almonds
1/4 t allspice
Dash cayenne
1 c baby spinach, chopped
1 T Parmesan cheese

Fold lavash in half, and place on a cookie sheet coated with cooking spray. Mix pumpkin, ricotta, almonds, and spices in a small bowl, and spread evenly on lavash. Place spinach on topping, and then sprinkle with Parmesan. Bake at 400F for 5 minutes.

Carrot and Chickpea Salad

When you’re craving a pot of chana masala but it’s way too hot to turn on the stove, this carrot and chickpea salad just might hit the spot. I was inpsired by this recipe with beautiful brightly colored carrots. The original dressing was a little too tart and spicy for me but adding some honey tamed things nicely.

I took a shortcut and bought shredded carrots from the grocery store, but don’t make this mistake. I know grating carrots is hard on your knuckles, but it will be worth it when you have sweet, tender, freshly grated carrot. Next time I won’t be so lazy, and that will make this salad even better.

Carrot and Chickpea Salad

6 oz. nonfat plain yogurt
1 T lemon juice
1 t coriander
1 t cumin
1/2 t turmeric
1/2 t garam masala
1/2 t ground ginger
dash cayenne pepper
2 t honey
1 (15 oz.) can chickpeas, rinsed and drained
1 c. shredded carrots
Romaine lettuce, cleaned and torn

Mix yogurt, lemon juice, spices and honey in a small bowl and season to taste. In a larger bowl, mix chickpeas, carrots, and enough dressing to coat.

Serve over a bed of Romaine lettuce, adding more dressing if needed.

-Lightly adapted from Caroline at “Surprised by Joy”

Fresh Herbs and Yellow Squash

The other day, a friend brought me fresh rosemary, thyme, and oregano from her garden. Everyone needs this kind of friend. Just like fresh vegetables taste best, so do fresh herbs.

You can get fussy and try to match certain herbs to certain foods, but I threw caution to the wind and used all three at once. I know, crazy, right? I had some yellow squash on hand, rice in the pantry, and feta in the refrigerator. This dish was quick, easy, and contained vegetables, whole grains, healthy fats, and dairy all in one bowl.

Fresh Herb and Yellow Squash Bake

2 yellow squash, cut into 2″ chunks
1 heaping T fresh herbs
Olive oil
1 bag instant brown rice, cooked according to directions (makes about 2 cups)
1/2 c. feta cheese

Place squash on baking sheet, and sprinkle herbs. Drizzle olive oil on squash, and turn to coat. Roast at 400F for 25-30 minutes. Remove from oven and mix in a large bowl with cooked rice and feta cheese. Season with salt and pepper as needed.

Chinese Eggplant and Goat Cheese Pasta

OK, I didn’t actually buy this eggplant at the Brookline Farmer’s Market, I got it later at a local produce market. Although I love traditional eggplant dishes like Eggplant Parmesan, these Chinese eggplants are perfectly sized for a quick weeknight meal for one, with no peeling required.

I don’t often have goat cheese on hand, so it was a special treat in this meal. The goat cheese made a rich and creamy sauce for the pasta, but it may not reheat very well, so this is a dish to enjoy in the moment.

Chinese Eggplant and Goat Cheese Pasta

1 t olive oil
1 Chinese eggplant, cut into 2″ chunks
3/4 c. dry medium whole wheat pasta shells
1 oz. goat cheese
2 t balsamic vinegar
Generous pinch dried basil
Salt and Pepper

Heat oil in a frying pan over medium heat. Add eggplant pieces and saute for 15 minutes, or until softened. In the meantime, cook pasta according to package directions and drain.

Mix goat cheese, balsamic vinegar, and basil. Season with salt and pepper to taste. Add cheese mixture to hot pasta and toss until coated. Add cooked eggplant and toss again.