Bok Choy with Oyster Sauce

Here is a simply delicious, easy-to-prepare Bok Choy dish from twoplaidaprons.com

Try it today and let us know how it turns out!

Ingredients

• 2 lbs bok choy

• 2 tbsp neutral oil 

• 2 tbsp garlic minced

For a thin sauce:

• 3 tbsp oyster sauce

• ¼ tsp granulated sugar (opt)

For a thicker sauce:

• ¾ cup water

• 5 tbsp oyster sauce

• 1 tbsp cornstarch

• ½ tsp granulated sugar (optional)

Instructions

1. Bring a pot of water to a boil.

2. Meanwhile, trim away the excess root of the bok choy. Cut in half or quarters lengthwise. 

3. Blanche the bok choy by placing it in boiling water for about 30 seconds to 1 minute (longer if you prefer it more tender), until the leaves are bright green and the stems are just cooked. Drain and set aside.

Option 1 - Thin sauce

1. In a large pan over medium heat, add the oil. Once the oil is hot, add the garlic and cook until fragrant.

2. Immediately add the prepared bok choy. Toss and stir fry briefly to coat the bok choy with garlic.

3. Season the bok choy with oyster sauce and sugar. Stir fry until evenly coated with sauce and well combined. 

Option 2 - Thick sauce

1. In a bowl or measuring cup, whisk together the sauce ingredients until smooth. Set aside

2. In a large pan over medium heat, add the oil. Once the oil is hot, add the garlic and cook until fragrant.

3. Give the prepared sauce a good mix and pour into the wok or pan. Heat until it becomes thickened and glossy. Stir frequently, especially when the sauce starts to thicken, so the sauce can thicken evenly.

4. Once the sauce has evenly thickened, add the prepared bok choy and toss until everything is evenly coated with sauce. Serve and enjoy!

Check out twoplaidaprons.com for a lot more easy, yet super delicious, recipes.

Romanesco Gorgonzola Pasta

Sweet romanesco tangy gorgonzola makes an unforgettable flavor combination. Try this out today!

Ingredients (serves 4):⁣

• 8oz Mezze Maniche aka half-sleeve pasta

• (Rigatoni is a good sub)

• 9 oz Gorgonzola, diced

• (goat cheese is a good sub)

• Romanesco (2 small or 1 large head)

• A clove of garlic, minced

• Olive oil

• Butter / Ghee

• Kosher salt

• Black pepper, freshly cracked

• Nutmeg, freshly grated

• Parmesan, grated

Instructions:

1. Remove the leaves from the Romanesco and then cut off the stalk. Cut into small florets and clean under cold running water. The stem is edible, too, just like broccoli.

2. Fry the florets in a pan with some olive oil, a cube of butter, and a clove of garlic. Season with salt, pepper, and nutmeg and then add a cup of water and let it cook for 10-12 minutes uncovered.

3. Boil the pasta in salted water, and cook Aldente according to the instructions of your pasta.

4. Before the water in the pan has completely evaporated, add the Gorgonzola and let it melt.

5. When the pasta is cooked al dente, add to the Romanesco pan and mix well to coast with the Gorgonzola sauce. Adjust the consistency of the sauce with starchy pasta water as necessary.

6. Take the pan off the stove, add parmesan and mix to incorporate, and serve.

Enjoy!

Baked Feta Pasta

Check out this delicious, simple-to-prepare Baked Feta Pasta by @feelgoodfoodie.

Tip: Instead of a microwave, you can prick the squash all over with a fork and bake it whole at 400°F for 10 minutes to soften it before cutting it open.

Ingredients:

• 1 spaghetti squash split in half and seeds removed

• 1 (8-ounce) block feta cheese

• 1 cup cherry tomatoes, halved

• 2 cloves garlic, minced

• Salt and pepper, to taste

• 4 tablespoons olive oil

• 1 handful basil, chopped

Instructions:

1. Preheat oven to 400°F degrees. Line a baking sheet with parchment paper.

2. Cut spaghetti squash in half lengthwise, scoop out the seeds and discard. Place cut side up in the prepared baking sheet.

3. Break the feta block in half and place each half in the middle of each squash half. Add the cherry tomatoes on top, along with the garlic and olive oil. Season with salt and pepper.

4. Bake until the feta cheese looks melty and golden brown on the edges and the spaghetti squash is fork tender, about 45-50 minutes.

5. Stir it all together and scatter with with fresh basil. Enjoy immediately.

Head over to feelgoodfoodie.net for lots more great recipes! 

Green Bean Casserole

If you’re responsible for the green beans this year, here’s a delicious way to prepare them from skinnytaste.com

Ingredients:

• 2 lbs green beans, cut in half, trimmed and washed

For the green bean topping:

• 1 tbsp olive oil

• 1 cup shallots, finely diced

• 1/2 cup seasoned breadcrumbs, or gluten free panko

• 1 tbsp grated Romano or Parmesan cheese

• 1/2 tsp dried thyme, or 1 tsp fresh

For the green bean mixture:

• 1 tbsp olive oil

• 1/3 cup shallots, minced

• 16 oz sliced mushrooms, (I used cremini)

• salt and black pepper, to taste

• 1/4 cup flour, or gluten free flour

• 1 cup reduced sodium chicken broth, or vegetable broth for vegetarian

• 1 cup 2% milk

• 1/4 cup grated Pecorino Romano cheese

Instructions:

1. Boil a large pot of water, add the green beans to the boiling water and blanch for 2 mins (6-8 mins if you like them softer). Drain in a colander and rinse under cold water or an ice bath to stop them from cooking.

2. Make the topping, heat a medium-sized skillet over medium heat.  Add the shallots and sauté about 3-5 mins, stirring occasionally until golden brown.

3. Reduce heat to medium-low, add breadcrumbs, grated cheese and thyme; sauté until golden brown, about 5-6 mins, stirring frequently, careful not to burn.

4. Preheat the oven to 375F. Lightly spray a 13 x 9 inch baking dish.

5. Heat oil in a large sauté pan over medium-high heat. Add shallots and sauté 1 to 2 mins. Add mushrooms, season with salt and pepper and sauté 6-8 mins, stirring occasionally.

6. Sprinkle flour over the mushrooms, stir constantly for about a minute, then slowly add chicken stock, then milk.

7. Bring to a low boil, and cook stirring occasionally until thickened, about 3 mins. Stir in grated cheese.

8. Add blanched green beans and mix well, season with salt and pepper as needed; pour into prepared baking dish.

9. Top with toasted breadcrumbs and bake about 30 mins.

Enjoy!

Broccoli Fritters

Here's a fun and easy snack, appetizer, or side dish perfect for your holiday gatherings.

Ingredients:

• 3 cups of broccoli

• 2 cups of water -

• ½ cup cheddar cheese

• 1 egg

• ½ cup flour

• 4 cloves of garlic, minced

• Salt and pepper to taste

• 2 tbsp vegetable oil

Directions:

1. Chop up broccoli and steam with 2 cups of water for 5 minutes or until broccoli is tender. Drain and cool

2. Add cheddar, egg, flour, garlic, salt and pepper and mix well.

3. Put 2 tbsp of vegetable oil into a frying pan.

4. Scope mix and place into pan, shaping fritter. Fry and flip

5. Serve hot with your favorite dipping sauce.

Enjoy!