asian, baby bok choy, bok choy, cold salad, littlechefandi, noodles, pepper, sesame oil, sesame seeds, smoked tofu, tofu, udon, vegan, vegetarian
In entree, first course, pasta, salad, side dish, vegan, vegetarian on August 29, 2009 at 10:18 am
Photo from littlechefandi.blogspot.com
Last night, my husband cooked dinner for me. He used the baby bok choy that we received from Boston Organics to create a delicious noodle dish, Udon with Tofu and Baby Bok Choy, from the blog Little Chef and I. The smoked tofu had a firm and satisfying texture with a smoky peppery flavor. I renamed this recipe “Noisy Noodles” because I slurp them up and it makes a smack-y little noise! If you leave this in the refrigerator overnight, you can eat it as a delicious cold salad the next day, even for breakfast, like I did this morning!
What kind of recipe is this?
Vegan
Vegetarian
Main course
First course
Delicious!
butter, corn, first course, garlic, green pepper, mushroom, olive oil, onion, pepper, side dish, soup, summer squash, tomato, vegetarian
In first course, snack, soup, wheat-free on August 27, 2009 at 8:44 pm
What type of recipe is this?
Vegetarian
Side dish
Soup
First Course
Wheat-free
Delicious!
What do you use from Boston Organics?
1/2 onion
1 box of mushrooms
1 green pepper
3 ears of corn
1 tomato
2 small summer squashes
What else do you need?
olive oil
butter
1 chili pepper
8 tbsp. minced garlic or 1 head of garlic
seasoning (like Adobo Light)
salt
Prep
1. Mince garlic if you do not already have a jar of minced garlic.
2. Cut all vegetables into 1 cm pieces, and cut the corn kernels from the cob.
Cook
1. Heat 8 cups of water in a large pot on medium-high stovetop. Add minced garlic, spices, and chopped tomato and cover. Let simmer while you do everything else!
2. Put pan on medium heat. Add 1 tbsp. butter. Saute onions and chile pepper for about 5 minutes.
3. Add corn and summer squash to the pan. Saute for 5 more minutes.
4. Add onions, chile pepper, corn, and summer squash to boiling water. Cover and continue to simmer.
5. Rinse out the pan. Put 1 tbsp. of olive oil in the pan on medium-high heat. Saute green peppers and mushrooms in the oil. When the mushrooms begin to shrink, remove peppers and mushrooms from the heat, and add them to the pot.
6. Let everything come to a boil, and then reduce the heat a bit. Let simmer for 20 minutes or longer.
carrot, carrot coins, carrots, citrus, lemon, lemon juice, lemon zest, lime, lime juice, lime zest, olive oil, orange, orange juice, orange zest, pinot grigio, side dish, snack, vegan, vegetarian, wheat-free, white wine
In side dish, snack, vegan, vegetarian, wheat-free on August 14, 2009 at 9:12 am
Fun Fact: Who is Carina?
Carina is a fourteen year old nail technician who does my nails when I stay in Cabarete, Dominican Republic. This past July, I lived right about her work, Plaza de Uñas, so I saw her and her tía a few times each day. Carina has a great sense of humor, and we always liked gossiping about life (and especially boys) in the Callejon. If I had a working stove in DR, I would definitely cook this vibrant dish for her and her muchachas at the nail salon.
What type of recipe is this?
Vegetarian
Vegan
Wheat-free
Side dish
Snack
Delicious!
What do you use from Boston Organics?
6 medium carrots (about 1 lb.)
What else do you need?
1 lemon
1 lime
1 orange
1 cup of pinot grigio
olive oil
salt
pepper
Prep
1. Peel carrots and cut into coins.
2. Take a 1/2 tsp. or so of zest from the each of the fruit rinds.
3. Juice the lemon, lime, and orange.
Cook
1. Pour olive oil (count 1,2) into a saucepan. Heat on medium until shiny.
2. Add carrots, salt, pepper, juice, and zest. Heat until the juice bubbles a little.
3. Add wine and 1 cup of water. Heat on high until boiling.
4. Reduce heat to medium. Let simmer for 20 minutes, or until most of the liquid evaporates.
What’s poppin’ for tomorrow?
Pepper’s Mixed-Up Potato Salad
