Good Recipes from Friendly Eaters
Wilted Bok Choy with Cashews
1 tablespoon sesame oil
3/4 lb bok choy, sliced crosswise into 1/2-inch thick slices
1 tablespoon reduced-sodium soy sauce
1 teaspoon crushed red pepper flakes
Salt and ground black pepper
1/2 cup cashews
Heat oil in a large skillet over medium heat. Add bok choy and sauté 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving.
From www.foodnetwork.com, by Robin Miller.
| Print article | This entry was posted by Danielle on September 16, 2010 at 10:00 am, and is filed under Dinner, Entrée, Lunchtime, Paleo, Vegetarian. Follow any responses to this post through RSS 2.0. You can skip to the end and leave a response. Pinging is currently not allowed. |
No comments yet.
Tofu and Broccolini Pad See Ew
about 2 months ago - No comments
1 (14-ounce) package dried wide rice noodles 14 ounces firm tofu, drained and cut into large dice 2/3 cup soy sauce 1/2 cup water 2 tablespoons packed light brown sugar 1 bunch broccolini, sliced on the bias into 1-inch pieces 1/4 cup vegetable oil 6 medium garlic cloves, sliced paper thin 2 large eggs Place
Linguine with Broccoli, Pine Nuts, and Red Pepper Flakes
about 3 months ago - No comments
1 1/2 pounds broccoli, cut into florets 1/2 pound dried linguine 5 tablespoons olive oil 2 medium garlic cloves, minced 1/8 teaspoon dried red pepper flakes 2 tablespoons fresh lemon juice 1/3 cup freshly grated Parmesan cheese plus additional for serving 1/4 cup pine nuts, toasted Blanch broccoli florets in large pot of boiling salted
Winter Vegetable Crumble
about 3 months ago - No comments
Crumble topping: 2/3 cup rolled oats ½ cup cashews 2 tablespoons whole wheat flour 2 tablespoons oil 1 teaspoon dried rosemary Filling: 2 pounds root vegetables (rutabagas, carrots, parsnips, turnips, potatoes) Sauce: 1 medium onion, chopped 2 tablespoons cashews 2/3 cup milk 1 ¼ cup vegetable broth 2 tablespoons flour 1 teaspoon dried rosemary Salt
Wilted Bok Choy with Cashews
about 4 months ago - No comments
1 tablespoon sesame oil 1 lb baby bok choy, sliced crosswise into 1/2-inch thick slices 1 tablespoon reduced-sodium soy sauce 1 teaspoon crushed red pepper flakes Salt and ground black pepper 1/2 cup cashews Heat oil in a large skillet over medium heat. Add bok choy and sauté 3 minutes. Add soy sauce and red
Spicy-Sweet Turnips
about 6 months ago - No comments
1 tablespoon brown sugar 1/8 teaspoon ground ginger 2 teaspoons butter, melted 1/4 tsp crushed red pepper 1/4 teaspoon salt Dash of ground allspice 1 lb turnips, peeled and cut Cooking spray into wedges Preheat oven to 400°. Combine first 7 ingredients in a roasting pan coated with cooking spray;
Raw Kale Salad With Pecorino
about 7 months ago - No comments
1 bunch kale 1 thin slice country bread 1/2 garlic clove, finely chopped 1/4 cup finely grated pecorino cheese, more for garnish 3 tablespoons olive oil, more for garnish Freshly squeezed juice of 1 lemon 1/4 teaspoon kosher salt 1/8 teaspoon red pepper flakes Freshly ground black pepper, to taste Trim bottom 2 inches off
Mango and Red Onion Chutney
about 8 months ago - No comments
1/4 cup olive oil 2 medium red onions, cut into 1/2-inch cubes 1 red bell pepper, cut into 1/4-inch dice 1/4 cup minced peeled fresh ginger 4 mangoes (3 lb), peeled and cut into 1/2-inch cubes 1 cup canned unsweetened pineapple juice 1/2 cup cider vinegar 1/2 cup packed light brown sugar 1 tablespoon curry
Shrimp with Broccoli
about 9 months ago - No comments
2/3 cup bottled clam juice, or reduced-sodium chicken broth 1 teaspoon cornstarch 1 tablespoon minced garlic, divided 3 teaspoons extra-virgin olive oil, divided 1/4-1/2 teaspoon crushed red pepper 1 pound raw shrimp, (21-25 per pound), peeled and deveined 1/4 teaspoon salt, divided 4 cups broccoli florets 2/3 cup water 2 tablespoons chopped fresh basil, or
Sugar Snap Pea Salad with Ginger Soy Dressing
about 11 months ago - No comments
Salad: 1/2 lb sugar snap peas, trimmed 1/2 cup julienne cut carrots 1/2 cup sliced mushrooms 1/2 cup julienned cut red pepper 2 tsp toasted sesame seeds Dressing: 2 tsp dark sesame oil 1 tbsp peeled fresh ginger, minced 1 tbsp fresh garlic, minced (about 4 cloves) 1/4 tsp crushed red pepper 1 tbsp oyster
Cantaloupe and Celery Salad
about 11 months ago - No comments
1/4 cup fresh lemon juice 3 tablespoons chopped shallot (about 1 medium) 2 tablespoons Champagne vinegar 1 1/2 teaspoons finely grated lemon peel 1/4 cup olive oil 2 tablespoons chopped fresh mint leaves plus 10 mint leaves, thinly sliced 1 1/2 teaspoons tamari soy sauce 1 ripe medium cantaloupe or honeydew melon or 2 small
