Skip to main content


Showing posts from March, 2012

#80 The Case of Braised Baby Bok Choy

Have you ever wondered how to prepare some of the less familiar vegetables on Canada's market shelves? Tender-crisp and juicy bok choy is a big hit!

Braised Baby Bok Choy

8 heads baby bok choy, trimmed, and halved lengthwise if large
1 tablespoon canola oil 3/4 rounded teaspoon (for 3/4 cup) vegetable bouillon powder
3/4 cup water

Sauté the bok choy in the canola oil for 2 min.

Add the vegetable bouillon powder and water. Cover and simmer 5 min.

Serves 4.


#78 The Case of Sautéed Rapini

There are worse things to be addicted to than a leafy green vegetable. So I can safely admit to being smitten with rapini. There's just something about its sturdiness and its complicated bitter taste that dares me to obsess over it.

I have this great recipe for Pizza with Rapini and Chillies, but you know, I most enjoy rapini as a simple side.

Sautéed Rapini

1 bunch rapini
2 tablespoons olive oil
vegetable seasoning (the seasoning I use for Grilled Veggies)

Trim 1/3 off the bottom of the rapini while still bunched.

Cut the remaining rapini in half.

In a colander, rinse the stem ends under cold, running water. Drop into boiling water. Bring the water back to a boil then drain the stems in the colander. Dry the bottom of the pot.

In another colander, rinse the leaves and buds under cold, running water and drain.

In the pot, heat the olive oil over high heat.

When the oil gives off its aroma, stir in all of the rapini. Sprinkle with vegetable seasoning to taste and sauté until three quarters wi…

#77 The Case of Orange Banana Smoothie

I doubled the recipe!

Orange Banana Smoothie

1/2 large orange (approximately 1/2 cup)
1/2 banana
1/2 cup light coconut milk
1/3 cup ice

Fill a high-speed blender with the ingredients in the order given then blend until smooth.

Serves 1.