Bok Choy or Pak Choi is a type of Chinese cabbage; in China it has been cultivated for over 5000 years. It is a cruciferous leafy green vegetable so it’s low in calories, carbs, and fat; it is also packed full of vitamins, minerals, and antioxidants. It has a long list of health benefits and some people consider it a “Superfood”.
Bok Choy is rich in flavonoids which are powerful antioxidants. While they don’t prevent illness like Vitamin C prevents rickets, they contribute to optimal health and chronic disease prevention. Antioxidants help your body get rid of free radicals and detoxify tissues. They are also anti-inflammatory and help the body fight inflammation and cell damage. They are associated with preventing chronic diseases including cancer, diabetes, and cardiovascular disease.
Bok Choy is a good source of non-dairy calcium and vitamin K, both of which help build strong bones.
It is also rich in Vitamin A and Beta-Carotene which along with the antioxidants it contains promote eye health and lowers the risk of age related macular degeneration.
Bok Choy is also rich in Vitamins C and B6; magnesium, manganese, iron, potassium and other minerals. All these vitamins and minerals help boost the immune system, reduce cholesterol, lower blood pressure, among many other health benefits.
It’s also very easy to use, you can eat it raw or cooked. It can be added to salads and stir fries. It’s mild flavor makes it a great addition to many recipes, and it’s tasty!
So with all the health benefits and it’s tastiness there’s really no reason not to incorporate Bok Choy into your family’s diet.
Here’s one of my favorite Bok Choy recipes, Stir Fried Baby Bok Choy. It’s super easy to make and can be served as a side dish with almost anything.
I use baby bok choy which I buy at Costco or Sam’s Club. I find the stalks more tender than the full size bunches of Bok Choy. But if you can’t find Baby Bok Choy you can use the full size ones as well; just cut it into smaller pieces.
The holidays are here! That means most of us are busy, busy, busy! This time of year planning and preparing daily family meals becomes yet another chore tacked on to our list of daily chores. I try to make my life easier and my family fed by having ready to serve or easy to prepare ingredients on hand. One of our family favorites is this Italian Beef Hoagie.
I make beef filling in the crockpot, so it cooks even if I’m out shopping. I use a large roast so that there will be lots of left overs to save for another day. It keeps for several days in the fridge, in fact the flavor gets better with age, just like beef stew! Or I can freeze it and heat it up when I’m ready to throw a sandwich together.
I usually pick up a loaf or two of french rolls on my way home for these hoagies, or if I have time I bake my own bread using Bridgeford frozen bread dough. Served with soup or salad this hoagie makes a delicious and hearty meal.
3-4 pound chuck roast
2 tsp. garlic powder
1 tsp. Italian seasoning
1 can Rotel – Italian flavored if you can find it
1 can Beef Broth
1/2 cup Balsamic Vinegar
1/2 cup Peperoncini
1/2 cup Roasted Red Peppers
1/4 cup pimiento
Jalapenos to taste – I usually don’t add this to the crockpot because my baby grandchildren have this too. I can spice things up, but I can’t unspice them, so we add the jalapenos when we assemble the sandwich.
Provolone Slices or other cheese slices
Place all ingredients except bread and cheese into crockpot.
Cook for 4-6 hours or until beef is falling apart.
Using 2 forks shred the beef.
You can now cool it off and store or make sandwiches.
If beef is cold, remove any solidified fat and warm it up a bit.
Split roll in half, but don’t cut thru.
Place one slice of cheese on the bread.
Add desired amount of beef, spoon some sauce over it.
Place another slice of cheese on the beef.
Add more pepperoncini, roasted red peppers, and jalapenos if desired.
Place sandwich on parchment covered sheet and broil on high until cheese melts. and bread starts to toast around the edges.
Remove from oven and serve.
You can serve this with a small bowl of the sauce (heated up) for dipping. Yummy!
Now that Halloween is behind us it’s time to think about the holidays ahead. I always feel that Halloween kicks off the holiday season, it does it my house. Once trick or treating is done and the Halloween decor has been put away I turn my attention to planning our Thanksgiving dinner and getting ready for Christmas. It’s a very busy time for me!
I think the weeks leading up to the holidays are busy for everyone, we need to shop, cook, bake, clean, decorate, and more along with all the daily work that we do. One this is certain holiday planning or not we still have to eat. Cooking and planning daily meals can be challenging during this season. I know many times we end up grabbing fast food on the way home or ordering in pizza just to have something to eat for dinner, but I really hate doing this. I get tired of eating out and I really do like my home cooking! So to make my life a bit easier I like to stock my freezer with pre-made dishes that we can pop in the oven on the days I don’t have time to cook.
One of the easiest things to work with are meatballs. I know, you can buy pre-made frozen meatballs at the grocery store, but my family hates them! I don’t like the spongy consistency, I find them very unappetizing. They don’t taste too good either. So I spend about 30 minutes one day and make my own meatballs which I freeze in ziplock freezer bags. They just need re-heating when I need them. Meatballs are great because they are very versatile; you can turn them into different dishes by adding just a few ingredients. I like to make meatball subs, Swedish meatballs, teriyaki meatballs, meatball soup, and of course spaghetti and meatballs. My grandkids love them with mac n’ cheese!
1 1/2 pound ground beef – don’t use the one that’s too lean, you need a bit of fat to hold it together and also give it a good flavor. I use ground sirloin or sometimes ground chuck which is a bit fattier.
1 tbls. minced garlic
1 tsp. garlic powder
1 tbls. Italian seasoning
1 tsp. fine sea salt
1 tsp. ground black pepper
1 cup Italian style breadcrumbs
1/2 cup freshly grated parmesan cheese – use the fresh cheese not the one in the green cardboard shaker
1. Place meat and spices in a mixing bowl.
2. Mix it all together using your hands. Make sure the spices are distributed through out the meat, but don’t over mix as it will get spongy.
3. Mix in cheese and bread crumbs.
4. Shape into ball. You can make any size ball you want, but don’t make them too big, they won’t cook in the middle. Try to make balls the same size so they cook evenly.
5. Place balls on a parchment covered baking sheet and bake in 400 degree oven for 20 minutes.
6. Remove from from oven and cool before place in ziplock freezer bags to freeze.
Makes 3 dozen 2″ meatballs
A warm and healthy Beef and Pumpkin Shepherd’s Pie loaded with so many beautiful flavors….where do I start? The beautiful beefy filling? The crispy Parmesan cheesy top? Or the creamy layers of pumpkin?
This recipe has been handed down to me by my one and only mother. I may only ever change a couple things, but really, this is perfection.
The beef mixture inside this Beef and Pumpkin Shepherd’s Pie is like beast mode a la Arnold Schwarzenegger. The Terminator of Shepherd’s Pie…or Cottage Pie. Whichever one rocks your socks. So much happening it may not be like your normal average Shepherd’s Pie, but since when are we normal anyway?
One slice of this mountain of glory and you’ll be so full and fulfilled in every way possible, you won’t want a nothing else after it.
- 1 kg | 2lbs butternut or kent pumpkin , washed, peeled seeded and cubed (I usually use 1/2 a kent pumpkin)
- 3 large potatoes , washed, peeled and cubed
- 2 tablespoons reduced fat butter/spread of choice
- 1 tablespoon olive oil
- 1 onion , chopped
- 2 medium carrots , peeled and chopped
- 1/2 red capsicum/bell pepper , seeded and chopped
- 3 garlic cloves , minced (or 3 teaspoons minced garlic)
- 500 g | 1lbs ground/mince extra lean beef
- 2 ripe tomatoes , diced
- 3/4 cup frozen peas
- salt to season
- 2 tablespoons vegetable stock (I use Vegeta)
- 2 tablespoons gravy powder , whisked in 1/4 cup boiling water (until free of lumps): or you can substitute the gravy
- powder with cornflour/corn starch.
- 4 cups baby spinach leaves , washed
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup finely grated parmesan cheese
- Preheat oven to 200C | 400F. Combine pumpkin and potatoes with just enough water to cover them, in a large saucepan/pot over medium heat, and boil until tender. Alternatively, microwave or steam them until soft. Drain well, add the butter/spread and mash until smooth and creamy. Season with salt to suit your tastes.
- Meanwhile, heat oil in a separate large pan over medium – high heat. Add onion, carrots and capsicum, and cook stirring for about 5 – 10 minutes, or until onions become transparent. Add the garlic and cook stirring again, for about 2 minutes. Add beef and fry until meat is browned on all sides (break up all lumps with your wooden spoon). Add the tomatoes, cover pot with lid, reduce heat and simmer until tomatoes soften. When tomatoes are soft, add the peas, salt and vegetable stock powder, and simmer again covered with lid for about 10 minutes, or until all vegetables are soft and cooked through. Add gravy powder or cornflour/corn starch mixture. Cook stirring to combine all ingredients together until a sauce forms, reduces and thickens. Stir the spinach and parsley through, and take off heat.
- Evenly spread half the pumpkin/potato mash into a large oven proof baking dish. Spoon the beef mixture over the top, and spread remaining pumpkin mash over the top of the beef.
- Sprinkle evenly with parmesan cheese.
- Bake until the top of the pie turns a golden brown and sauce is bubbling underneath (about 20 minutes).
Mechadong Baka (Filipino Beef Mechado) may be a lemony Filipino beef tomato stew with potatoes, carrots, and onions. Historically, the stew was created exploitation low cost and lean cuts of meat that had little or no fat/marbling. to assist add flavor, associate incision was created into every bit of meat and a strip of pork fat was inserted, as delineated at Kawaling Pinoy. This system is what gave the stew its name- Mecha that means wick for the strip of pork fat protruding of the meat sort of a candle. I served the Mechado over a bed of steamed rice; however Chad additionally likes it with Pandesal (Filipino Rolls).
While rummaging through recipes, I found varied amounts of condiment. Begin with 2 tablespoons and rise to four tablespoons supported style.
The instruction is well doubled to serve a lot of folks or create enough for leftovers. like several stews, the flavour is even higher future day.
Calamansi (Kalamansi, Calamondin Orange, Golden Lime, and Chinese Orange) may be a form of citrus native to geographic area. It’s a cross between the Mandarin Orange and Kumquat. The fruit has associate orange bitter flesh and a skinny, sweet rind that starts inexperienced, however turns orange because it ripens. The rind is commonly consumed with the flesh to supply a sweet bitter flavor. it’s normally found in Filipino Beef Mechado change of state, from garnishes to condiments. The fruit are often found within the manufacture department or the juice frozen in some markets that includes Filipino ingredients. If you’re unable to find it, substitute with lemon (I have seen mixtures career for one half fruit juice to three elements lemon juice), lime, or Meyer lemon.
Click here Mechadong Baka ( Filipino Beef Mechado) for recipes!