The Baker Upstairs: June 2010

6.18.2010

bok choy noodle bowls

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Since we've been doing the Bountiful Baskets co-op lately, we've been getting a variety of different fruits and vegetables. One week we got about 20 heads of bok choy, and I had no clue what to do with it all. I used my trusty friend, the internet, and found this Rachael Ray recipe for noodle bowls.

Bok Choy Noodle Bowls

3 tablespoons vegetable oil, 3 turns of the pan
2 teaspoons crushed red pepper flakes
4 cloves garlic, chopped
2 inches ginger root, peeled and cut into very thin matchsticks or grated
1/2 pound shiitake mushroom caps, sliced, a couple of cups
1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise
Salt and pepper
1 quart chicken broth
1 cup seafood stock, available on soup aisle or, 1 cup clam juice
1 1/2 pounds medium peeled and deveined shrimp
1/2 pound vermicelli (thin spaghetti)
4 scallions, cut into 3 inch pieces, then shredded lengthwise into thin sticks

Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

Here are my thoughts on the recipe. It was pretty good, and it was definitely better the next day. I used chicken and an extra cup of chicken stock instead of shrimp and seafood stock because G hates shrimp.  The chicken was good, but it probably had less flavor than if I had used seafood. I also used linguini instead of vermicelli because that's what I had. Plus I love linguini. The bok choy was fantastic! Really, the only complaint I have is that you kind of have to add a lot of salt to make it taste good. I don't usually add much salt to anything that I cook, so I get a little bugged when I have to add any. The recipe probably could have benefited from a whole teaspoon of salt added at the end, which seems way over the top to me. On the whole, though, I would say it was good. I would make it again.

mango peach chicken

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Lately I haven't had much inspiration (or time) so I haven't done much in the way of new recipes. My friend Emma from nursing school, though, is totally creative and posted a delicious menu for last week. Of course I had to steal it. Emma contributes to the blog Just Cook Already (which I love!) and got this recipe from there. It is fantastic, and super easy to make!

Mango Peach Chicken

4 chicken breasts {thawed}
mix 2 T cumin & 2 T lemon pepper, pat on both sides of chicken breast
cook on low in crock pot for 3-4 hours until chicken can be shredded, shred chicken

add 1 can black beans {drained}
1 can corn {drained}
3 cup mango salsa with peach {from costco}
cook on low for 2 more hours

Coconut Milk Rice

2 cups of water
2 cups medium grain rice
1 cup coconut milk
1 T olive oil
1/2 tsp salt

combine ingredients and stir on high till it boils. put the lid on and turn to low for twenty minutes. turn the burner off and let it sit for another twenty minutes.
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