today marked my first non-stir fry experience with bok choy. i must say, i am pleasantly surprised.
this recipe is super simple and takes less than 20 minutes from start to finish.
2 salmon filets
1 bunch of bok choy
1/2 cup unsalted cashews, finely chopped
2 tbsp stone ground dijon mustard
2 tbsp honey
2 tbsp olive oil
1 clove garlic
line a baking dish with tin foil. preheat oven to 350F.
mix mustard and honey together. lay salmon skin down on foil. brush mustard honey mix on salmon. coat salmon with cashews. bake for 15 minutes.
while salmon is cooking, wash and shred bok choy. heat olive oil in skillet over medium high heat. add garlic. cook for 1 minute. add bok choy and cook for 2 minutes.
remove salmon from oven. plate with bok choy and serve.
something i realized earlier this year with my csa is i love zucchini bread. love it. love it. love it. so i was super bummed when my doctor put me on a low glycemic diet earlier this year because i thought i would have to give up things like zucchini bread. but alas – some simple modifications yielded this great recipe!
1 3/4 cup whole wheat stone ground flour
2 tsp baking powder
1/2 tsp baking soda
1/2 ground cinnamon
1/4 tsp salt
3/4 cup sugar (or sugar substitute)
1/2 cup applesauce
1 tsp vanilla
2 medium zucchini, grated
1 cup blueberries
preheat oven to 350F.
in a bowl, combine flour, baking powder, baking soda, cinnamon and salt.
in another bowl, use an electric mixer to mix eggs and sugar. stir in applesauce and vanilla. stir in zucchini.
add dry mixture to wet mixture. stir until just combined. add blueberries.
fill mini muffin pans and bake for 10 to 15 minutes. let cool in pan.
yields 42 mini muffins.
we got some roasting peanuts in our csa box this week. NOM! i’ve never had raw peanuts before or known what do to with them. so i googled it. turns out roasting peanuts is pretty simple.
preheat the oven to 350F. spread all the peanuts evenly out on a shallow baking dish. bake for 20 minutes. remove from oven and let cool. then break them open and eat them!
i roasted mine in the shell. if you shell yours before roasting, you’ll need to leave them in the oven for 10 more minutes. the shells hold heat, so mine technically kept cooking after i took them out of the oven.
watermelon, sweet corn, bok choy, mesclun mix, arugula, tatsoi, tomatoes, grape tomatoes, yellow squash, peanuts
i didn’t have much food in the house this morning, so i left without packing a lunch. which brought me to a typical lunch-time predicament: i’m hungry. it’s 12:45. everything around me is fast food. what do i do.
thanks to a suggestion of a coworker, i made an impromptu csa salad! our veggie boxes had arrived an hour or so earlier. so i went and picked up some chicken strips so i could get some protein, pulled some arugula apart, cut up some grape tomatoes – and BOOM! NOMS! bonus: i asked for ranch as a side instead of the usual dipping sauce, so i also had a dressing ready to go. delicious.
no fancy story behind this one. i got corn and green beans in the veggie box this week. did some googling. went to the store. made some modifications on the fly. and viola.
3 ears of corn, cut off the cob
2 cups of green beans, snapped
1 lb of salmon
4 tbsp shaved parmesan cheese
3 tbsp butter, melted
2 tbsp stone ground dijon mustard
salt and pepper to taste
preheat oven to 375. toss green beans in 1 tbsp of butter with salt and pepper. place green beans in a baking dish and roast for 10 minutes.
while green beans are in the oven, combine 1 tbsp butter, salt, pepper and corn in a bowl. set aside.
brush remaining butter on salmon filets. then brush salmon with mustard. sprinkle parmesan over top.
after 10 minutes, remove green beans from oven. combine green beans and corn. if your baking dish is large enough, push the vegetables to the side and place salmon filets on other side. if your baking dish is not large enough, place salmon in separate baking dish.
place dish(es) back in oven and bake for 20 minutes.
pie pumpkins, arugula, okra, bell peppers, bok choy, sweet corn, tomatoes, grape tomatoes, cherry tomatoes and green beans.
spaghetti squash! my new favorite nom! not only was this in my veggie box this week, it is SUPER gi friendly! i used a recipe from the food network. i ended up modifying it because it had me roast it at 450, but that caused the oil on it to smoke. so i scaled back the heat. worked out just fine.
1 spaghetti squash
1/8 cup of olive oil
salt & pepper to taste
marinara sauce (i like earth fare brand)
preheat oven to 300F. cut ends off of spaghetti squash and then in half. scrape out seeds. brush on olive oil. salt and pepper to taste. line a baking sheet with aluminum foil and place squash on it flesh side down. bake for 40 minutes. when done, remove from oven and let rest until it is cool to the touch.
in the meantime, heat the marinara sauce on a pan.
when squash is cool, scrape out flesh with a spoon. then place it in the pan with the marinara sauce. stir just until squash is thoroughly heated. serve with parmesan on top.
right now, i am roasting spaghetti squash in my oven. i will post a blog about this nom either tonight or tomorrow. but – to the point – in this process, i have found something that will very much help me in my cooking endeavors: A TABLE TELLING YOU THE SMOKING POINT OF OILS! per the recipe from the food network, i am to roast my spaghetti squash at 450 after putting extra virgin olive oil on it. within 10 minutes, there was smoke all over my kitchen. why? because the smoking point of evoo is 320! that’s why! ugh – food network, you have failed me. for future reference, i will be choosing my roasting oils based on this chart.
quinoa and i have decided to be friends. mainly because quinoa kinda reminds me of rice and it’s low carb. so off to the google i went! this is my first quinoa recipe. overall, i’d say this recipe is a keeper! delicious, nutritious and gi-friendly. yay!