Baby Bok Choy

Bad news, readers. I'm getting old. And boring.

I get more excited about Meyer lemons, black sesame seeds, and baby bok choy than I do about M&Ms and 7-Eleven slurpies.

When I spotted a container of baby bok choy at Costco, I did a little jig. Well, not really, but I think I bounced (a little) and gave (a little) yelp.

These bok choy were so fresh and beautiful they barely needed anything added to bring them to perfection. I heated up my cast iron pan and gave them a quick saute with some ginger and scallions. Then I added some liquids and cooked the whole thing up for a couple of minutes.

The dish was so perfect I made it again the next night. And I've been dreaming of it since. That's how old and boring I am.

Baby Bok Choy 
Serves 2-4; 10 minutes prep

2 lb. baby bok choy (about a dozen heads)
1 tablespoon canola oil

1/2 teaspoon grated fresh ginger

3 scallions, white and light green part only, sliced thinnish

1 teaspoon toasted sesame oil

1 tablespoon soy sauce
2 tablespoons sake rice wine
sesame seeds, optional, for garnish

First, clean the bok choy. Remove all the leaves from the core and discard the center portion. Rinse the leaves (leave them whole), drain them, and pat them dry.

Combine the oil, ginger, and scallions in a large wok or cast iron skillet. Turn the heat to medium-high (yes, after you've added the foods - this keeps the delicate ginger from burning) and cook for 2-3 minutes till the pan is warm and the oil is beginning to sizzle and get fragrant.

Add the bok choy and toss with the oil. Cook for 2-3 minutes, stirring frequently, till the bok choy begins to soften and brighten.

Add the sesame oil, soy sauce, and sake. Cook uncovered for another minute or two, stirring frequently, till the sauce is bubbling and coating the bok choy.

Transfer to a serving dish, garnish with sesame seeds if desired, and serve.

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Coconut Lentils (and Eat. Live. Be. WEEK 13)

Pretty early on in my career as a working mom, I realized that lunch would have to go. Sure, I love a balanced lunch as much as the next person. And I know that slowing down for a healthy meal in the middle of the day is good for the body and soul. But, come on now. Are there really any working moms out there who have time to make themselves lunch? Who are we kidding?

My usual lunch consists of a foil wrapped protein bar. A Kashi Go Lean protein bar in one of three flavors. They come in boxes of 25 at Costco and I buy a new box every five weeks. I have one of those along with a medium Dunkin Donuts coffee, with a tiny bit of skim milk. And I call it lunch.

If this is sounding sad to you, it shouldn't. I enjoy my Kashi bars, and what I enjoy even more is not having to think about what I'm eating for lunch before I zip off at 7AM. The box of protein-packed-miracles sits happily in my desk drawer, ready and waiting for the moment hunger strikes, just like the nice folks at Dunkin Donuts are (ready and waiting, I mean, not sitting in my desk drawer). It's a very comfortable arrangement.

Once a week, though, I get to work from home. Working from home has a few perks. First, I get to stay in my comfy clothes. I keep makeup to a minimum. I get a LOT of work done without the distractions and chit-chat of the office. I also get to eat a lunch that is not made on an assembly line and not wrapped in shiny stuff. Before you get carried away, I better tell you that my work-from-home lunch usually consists of leftovers. No fresh cooked food, no customized meals. Just leftovers.

If this is sounding sad to you, it shouldn't. I usually have a container of really enticing leftovers in the fridge. And, compared to my Kashi bars (which I really do enjoy!), anything warm and served on a pretty plate seems luxurious.

Last week I was fortunate enough to have some leftover Coconut Lentils. This was a recipe I concocted one evening, when faced with a very bare fridge. It's wonderful because it uses mostly pantry ingredients, plus an onion (and who doesn't have onions at hand at all times?). It's inexpensive, nutritious, and really fantastic as leftovers. I paired it with tortillas and some leftover Coconut Roasted Sweet Potatoes (yeah, I have a thing for coconut). It was a lunch any working mom would kill for.

Coconut Lentils
Serves 4 (or 2, if you want leftovers); 1 hour prep

1 tablespoon canola oil
1 yellow onion
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1/2 teaspoon curry powder
1/8 teaspoon cinnamon

1/8 teaspoon cardamom

1 teaspoon salt 

1 cup black lentils
1/2 jar coconut milk
toasted coconut, optional, for garnish

Heat the oil in a medium pot. Add the onion and saute, on medium heat, for a few minutes till softening. Add the spices and salt and continue cooking for a few minutes longer, till your kitchen smells wonderful and the onions are nice and soft.

Add the lentils, coconut milk, and 1 cup of water. Cover, turn the heat to high, and bring to a boil.

Lower the heat and cook, covered, for about 45 minutes. Check the water level occasionally and add more water if needed. Serve warm, garnished with toasted coconut if you're feeling fancy. If you have any leftovers, put them away for up to three days. Reheat in the microwave.

Here's a list of other bloggers participating in the Eat. Live. Be. Challenge: Sarah, Cate, Maris, Chris, Faith, Kristen, Emily, Jenna, Joanne, Casey, Patsy, Tri-Fit Mom, Claire, Allison, Jen and Leslie.

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Cookbook Review: In the Kitchen with a Good Appetite

I'm nearing my 35th birthday and I finally know what I want to be when I grow up. I want to write a cookbook like this one. This book is everything a cookbook should be. The recipes are appealing, delicious and very do-able. And it's written like a work of fiction. A fantastic work of fiction.

You see, when I read a cookbook, I don't read it for the recipes. Or at least not only for the recipes. I read it for the narrative and the stories. I love the morsels that the author throws in giving the history or background of the recipes she's sharing. I know, I'm weird, but I have cookbooks on my night table. I read cookbooks for pleasure.

Whether you're weird like me, or just looking for a good source for easy new recipes, please buy this book! It's just wonderful to read, and the recipes are lovely.

Favorite Recipes

I've only tried a few, but couldn't wait to blog about this amazing addition to my collection. The Zucchini with Mint and Garlic is a classic and the Roasted Spiced Cauliflower is wonderful. I'm looking forward to trying the Creme Brulee French Toast soon. (I'll let you know when I do.) 

What I like about this book

I love a cookbook that reads like fiction. This one really does. While the recipes are the focus of the book, each one is prefaced by a beautifully written story that tells you how the recipe came to be. Delightfully written. 

What I don't like about it

I don't have much to criticize. I'm a real stickler for food photos, so it was disappointing not to have any.

My ratings

	1	2	3	4
How’s the food?	Yuk.	Nothing to write home about.	Good enough to make again.	Wow. I’d eat it every day.
Are the recipes easy to follow?	Nope.	Pretty much.	Yes, the instructions are clear.	Terrifically written, even for a novice cook.
Is it a good read?	Yuk.	Readable but nothing special.	Sure.	Great reading. I’d keep it on my night table.
How do you like the design of the book?	Yuk.	Alright.	Good.	Flat out fantastic.

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Simple Garlicky String Beans (and Eat. Live. Be. WEEK 12)

If you've been following my other blog, you know that I ran out of onions last week. I know, I know. You just don't run out of onions. Milk, maybe. Eggs, maybe. But onions, never.

Well I did, and it sparked some creativity in my kitchen. Almost every savory dish I make starts with a sliced or diced onion.

This dish was a product of my poor organizational skills. (So was the Garlicky Vegetarian Stew over on my other blog.) And it was quite a delicious accident!

Now to move onto my "Eat. Live. Be." theme. This week on "Eat. Live. Be," we're giving concrete examples of how we are tackling our healthy living goals. For me, it's clearly not by staying organized and making lists. It's mostly about making a point of enjoying a wide variety of simple healthy foods. This week, it was string beans and garlic. Next week, it'll be something else easy and healthy. I find that if I keep it simple, eating healthy really isn't very hard. And it's lots of fun!

Simple Garlicky String Beans
This recipe uses just four ingredients. As with all really simple recipes, the quality of your ingredients matters. Use a good quality sherry (not a cooking wine, please). I use Tio Pepe extra dry light sherry. Don't skimp on the olive oil, either. 


3 tablespoons olive oil
3 cloves garlic, chopped
1 pound French beans
2 tablespoons soy sauce
1/4 cup good dry sherry

Heat  the oil in a heavy bottomed skillet. (I used my good old faithful cast iron skillet. Can't live without it.)

Add the garlic and cook over medium-low heat, stirring, for about 2 minutes, just till fragrant. Be sure not to burn it.

Add the string beans and cook, stirring from time to time, for about 5 minutes, until the beans are warm and nicely coated with the oil and garlic bits.

Add the soy sauce and wine and cook, stirring from time to time, for another 5-10 minutes or so. The beans should be heated through but still nice and green. (Try one if you're not sure.)

Here's a list of other bloggers participating in the Eat. Live. Be. Challenge: Sarah, Cate, Maris, Chris, Faith, Kristen, Emily, Jenna, Joanne, Casey, Patsy, Tri-Fit Mom, Claire, Allison, Jen and Leslie.


Linking this up to Weekend Bloggy Reading.

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Hamantashen

For those of you who also follow my Kosher Cooking blog, I apologize. And for those of you who count on seeing only super healthy recipes here, I apologize too. But I just couldn't resist posting these photos here.

We have been busy making hamantashen for the upcoming Jewish holiday of Purim. If you have never made these, you should. Now. Read about their history and meaning on Wikipedia.

And then hop on over to my other blog to check out the recipe - either this one (especially for Nutella lovers), or this one (if you want a fun, happy version).

Have you ever made Hamentashen? What do you like to fill them with?

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Creamy Sauteed Daikon

It's rare in the life of an ordinary cook. Especially one who works full time, has a family, and is usually Very Hassled.

But every once in a while I come up with an inspired new recipe. One that uses common ingredients in a new unexpected way. Jackpot!

This recipe starts with an ordinary daikon. I buy daikons from time to time. We enjoy them raw, sliced up and eaten cold. This time, though, I decided to try it sauteed and cooked up with some cream. (To be honest, the daikon was getting a little soft and I didn't think it would taste very good raw.) If you have never had cooked daikon, you are in for a treat.

It completely loses its bite and is transformed into a mild, delicately flavored dish. The texture is almost creamy, with a hint of crunch as you bite in. Even the kids enjoyed it, which is saying a lot.

Creamy Sauteed Daikon
This recipe is super quick and simple. Serve it as a side dish with a fish- or bean-based dish. Be sure the butter doesn't brown, or the daikon will look muddy (it'll still taste good, but just won't look as pretty!).

1 tablespoon butter

1 scallion, white and light green part only, sliced thin
1/2 a large daikon, cut in matchsticks
2 tablespoons heavy cream
salt to taste

Heat the butter in a medium, preferably cast iron, skillet.

When the butter is warm but not yet browning, add the scallion and cook, stirring, for a minute or two, over medium-low heat.

Add the daikon and saute for a few minutes, stirring from time to time. The daikon should be heated through and through and beginning to brown.

Add the heavy cream and salt. Cook for another few minutes, stirring to remove the glazed bits from the bottom of the pan. The dish is done when it's bubbling and letting off a wonderful buttery aroma. Serve hot or warm.

Submitting this to Kitchen Belleicious.

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Baking with Dorie: Honey Nut Scones

I'm pleased to join the Baking with Dorie group, a small group of bloggers who post about recipes from Dorie Greenspan's Baking: From my home to yours. Thank you for welcoming me in!

I know I should be ashamed to admit this on a blog that is supposed to be both healthy and ordinary. But every once in a while, when I'm feeling particularly relaxed (or hungry) I do enjoy me a good buttery breakfast of biscuits or scones (preferably accompanied by tea with milk to make it feel authentically British). I've posted my favorite biscuit recipe over on my other blog.  And I think I have found a favorite scone recipe too!

Scones are a wonderful, luxurious, special occasion breakfast. These are unusual because they have - you guessed it - honey and nuts. (I used pecans instead of walnuts.) They also call for regular milk instead of buttermilk.

This recipe appears on page 31 of Baking: From my home to yours. For those of you who don't own the cookbook, I've copied my version of it below, adapted from the original.

Honey Nut Scones, from Baking: From my home to yours
The original recipe calls for walnuts, which I don't care for. I substituted pecans and they were wonderful. Feel free to use walnuts if you prefer. 


1 large egg
2 tablespoons honey
1/2 cup cold whole milk (or use part skim milk and part cream, which is what I did)
1 1/2 cups flour
1/2 cup whole wheat flour
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 stick cold unsalted butter, cut in pieces
1/2 cup chopped pecans


Preheat the oven to 400*. Line a baking sheet with foil.

Mix together the egg, honey and milk.

Combine the flours, baking powder, baking soda and salt in a large bowl. Add in the butter and use your fingers to rub it into the dry ingredients. (I love this part! Enjoy the texture of the butter and the coarseness of the grains. It's like a personal massage!)

When the butter is in pea-sized pieces, pour in the liquid ingredients. Mix briefly and then add in the nuts. Gently knead the dough for just a minute or two till it all comes together. Turn it onto a work surface and divide it in half. Flatten each piece and pat it into a circle. Cut each circle in 5 or 6 wedges and put on the baking sheet.

Bake the scones for about 20 minutes till golden. Cool for at least a few minutes before devouring with jam, cream cheese, or simply plain.

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Winter Salad

Winter is drawing to a close and I decided it was high time to come up with a new cold weather salad. This is a salad that looks and tastes like winter. It's almost enough to make me stop longing for tomatoes and basil. Almost.

This salad features three classic winter ingredients: pears, pecans and maple syrup. The cheddar and Boston lettuce complement them beautifully.

Like these photos? I should mention that I won this set of five hand-carved bowls from Theresa over at Food Hunter's Guide. Doesn't this beautiful salad highlight their magnificent wood grain?

Winter Salad
Substitute crumbled goat cheese for the cheddar if you like. 

DRESSING

1 tablespoon olive oil

1 teaspoon balsamic vinegar

1 teaspoon maple syrup

juice and zest of half a lemon

salt and pepper to taste

SALAD
1 head Boston or butter lettuce
1 pear, chopped or cut in wedges
a handful of toasted pecans (or use candied pecans if you have any handy; I always do)
2 oz. orange cheddar cheese, cut in cubes

First, prepare the dressing. Combine all the ingredients and mix well with a fork.

Combine the lettuce and pears in a large bowl. Toss with the dressing. Serve the salad into individual salad bowls and then garnish with pecans and cheese cubes.

Serve immediately.

Linking this up to Weekend Bloggy Reading!

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Curried Cauliflower Soup (and Eat. Live. Be. WEEK 10)

One of the reasons I prefer cooking to baking, aside from the fact that I can usually eat my creations without any guilt, is that there's room for creativity and innovation. Improvise when you're baking, and the results could be catastrophic. But cooking is easy to ad lib as long as you have some common sense and a decent set of taste buds. 

I'm proud of this soup because I thought it up myself, and the flavors really work well together. Cauliflower and curry are a classic combination, but the addition of cheddar really put this over the top. I'm also proud of this soup because it reflects my healthy eating goals. It's light, made of 100% natural ingredients, and showcases fresh vegetables and spices. Natural eating at its finest. 

This week on "Eat. Live. Be," we're talking about recommended reading - books and resources we rely on for inspiration. Ironically because I am the one who suggested this topic, as I thought about the resources I rely on, I realized that for me, healthy eating is not so much about a particular style of cooking or set of cookbooks. I go through phases where I'll eat nothing but a particular cookbook author's style food. A few weeks ago it was Mollie Katzen, now I'm on to Dorie Greenspan, and soon when the weather gets nice it'll be Bobbie Flay.  

For me, the key to healthy eating is getting in the kitchen and cooking! I rely on almost nothing ready-made. I buy fresh produce and whole grains, and I prepare my own salads, soups and breads. They taste good, have nothing added, and are good for me and my family. 

Now that I've rambled for too long, I will share my current list of favorites. Please share yours too! What cookbooks or resources do you look for healthy eating inspiration? Here are my favorites: 

• Food Rules: An Eater's Manual: If you don't own it, buy it (for under $10). Read a page a day. It'll change the way you think about food. 
• The 150 Healthiest Foods on Earth: a great compendium of the most important foods to include in your diet. (I also recommend the companion cookbook, The Healthiest Meals on Earth.)  
• Healthy eating cookbooks: I have a ba-zillion of them, but here are my current top picks: Moosewood Cookbook, Enchanted Brocolli Forest, Moosewood Restaurant New Classics, How to Cook Everything Vegetarian, and The Art of Simple Food. 
• Vegetarian Times: This magazine is great, even though I'm not a vegetarian. It has healthy eating tips and recipes for any healthy eating lifestyle. 

And finally, the recipe. 

Curried Cauliflower Soup

I make almost all of my soups with vegetable stock, but this one works really well with water. The spices are so intense that you don't need the richness of stock. 

1 tablespoon canola oil

1 onion, chopped

1 clove garlic, minced

2 stalks celery, chopped

1 carrot, peeled and chopped

1 teaspoon salt

1/4 teaspoon chili powder

1/8 teaspoon curry powder

1/8 teaspoon ground cumin

1/8 teaspoon ground coriander

1/8 teaspoon ground cinnamon

1 16-oz. bag frozen cauliflower, defrosted

1 potato (I used Idaho), peeled and cubed

Shredded cheddar cheese, for garnish (use orange cheddar for color, if possible)

In a medium pot, heat the oil and then saute the onion for a few minutes, till softening. Add the garlic, celery, carrot, salt and spices. Saute for about 5 minutes, mixing frequently, until the vegetables are soft and letting off wonderful aromas. 

Add the cauliflower and potato to the pot. Add enough water to cover the vegetables.

Bring to a boil and reduce to a simmer. Cook for about 45 minutes and then puree with an immersion blender. 

Ladle the soup into bowls and garnish with cheddar.  

Here's a list of other bloggers participating in the Eat. Live. Be. Challenge: Sarah, Cate, Maris, Chris, Faith, Kristen, Emily, Jenna, Joanne, Casey, Patsy, Tri-Fit Mom, Claire, Allison, Jen and Leslie.

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