Showing posts with label Eat Your Rainboc Challenge. Show all posts
Showing posts with label Eat Your Rainboc Challenge. Show all posts

Saturday, March 11, 2017

Baby Bok Choy With Shitake Mushrooms, Garlic, Ginger and Sesame #recipe #mystery #giveaway @AbbottMysteries



This is the last post in our Eat Your Rainbow Challenge!  We have enjoyed our veggie posts and this time we wanted to choose something a wee bit different and opted for baby bok choy because they’re just so cute and shitake mushrooms because they are so intriguingly odd looking and they’re actually grown in our community!  We think you could use ordinary button mushrooms too.  

We hated to cook the bok choy because they were a) adorable and b) obviously terrified. Oh well.
 


Make sure you post a comment today to be on the list for the draw for this fabulous veggie serving platter.  All previous commenters' names will be in the draw.


 We’ll be choosing soon!  Let us remind you that you must leave your email addy in your comment. Disguise it to fool the trolls, by all means, but we’ll need it to let you know.

And now back to our baby bok choy. They look so lively and full of nutrition. The taste is mild and delicious. What’s not to love?

Baby bok choy are very popular around here. I have bought at least a half-dozen packages of them intending to experiment and they have mysterious vanished into soup and omelets. (MJ says: I don’t know who the culprit is but it appears that I’m married to him.)  

 
This time, we managed.  There are lots of nice recipes about for sautéing this lovely veggie, but we were looking for something like the Asian marinade we make for our favorite baked salmon.  After a bit of experimentation, we toned down the amount of sesame oil to ½ tsp. It has quite a powerful flavor.

The results were a big hit. Although the recipe serves six as a side, there was just enough left for one.
MJ had to promise to make it often.  That was good news!  We  hope you will also like it. You can fiddle with the ingredients and proportions. Let us know what you think!


WE'RE SO OUT OF HERE!

Baby Bok Choy With Shitake Mushrooms, Garlic, Ginger and more



2 tablespoons Canola or other vegetable oil
2 tsp prepared chopped garlic (or two cloves fresh garlic minced)
1 tbsp prepared ginger (or one tablespoon grated fresh ginger)
2 tablespoons soy sauce (regular or low salt)
1 1/2 tsp maple syrup
½ tsp sesame oil
½ cup chicken stock
6 baby bok choy with ends trimmed, chopped
8 oz shitake mushrooms, ends trimmed and sliced
S & P to taste

What to do:
In a large frying pan, heat the oil until hot but not smoking. Canola is better than olive oil for high temperature frying. Sauté the garlic and ginger for about a minute.


Add the boy choy and mushrooms and cook for about five minutes.


Combine soy sauce, sesame oil, maple syrup and chicken stock in a small bowl.  Add to pan.  Bring to a boil and cook until liquid disappears.  It won’t take long!  Add S & P to taste. We found it salty enough as is.



This is a highly flavored dish and we chose to serve it with plain roast roast chicken and Arborio rice, so there wasn’t a lot of flavor competition. We loved it! It would also be very good with baked fish. 



Do come by and let us know if you have any favorite seasonings for baby bok choy.  We’re looking forward to hearing from you.

If you are new to this blog, we’d like to point out that Victoria Abbott is a collaboration between the artist and photographer, Victoria Maffini, and her mother, Mary Jane, author of three other series.
Together, we write the award-winning Book Collector Mysteries. We love writing together and oddly enough, we have fun. 



We like to think our book collector mysteries have lots of flavor and surprise too. All five titles are available in print, ebook and audio format. Don't miss out!




 

Get in on more fun with  our email newsletter.  All you need to do to get on the list is ask us RIGHT HERE


We’re also on Facebook and love to hear from you.  Click to link to Mary Jane Maffini
and Victoria Abbott



Make sure you eat your veggies and don't forget to comment and leave your email addy to be in the draw. We're rooting for you!






Saturday, January 14, 2017

Rainbow Lentil, Black Bean and Veggie Salad #giveaway #vegetables @AbbottMysteries



Welcome back to our Eat Your Rainbow Veggie Challenge!  Despite our photo, the New Year is not all about partying on.  






Many of us are trying to put the holidays and all the extra celebration foods out of our minds and get back to healthier eating (and possibly looser waistbands).  Veggies can make all the difference in this plan so you can feel full and still meet your goals.  Today we are featuring a salad that is not only a rainbow in itself, but also can be a vegetarian meal or an excellent side for meat, fish or chicken. It's full of vitamins and minerals and is quite nice to look at.   It makes a lot and is even better on the second day.  We often take it as our contribution to a pot luck and we are usually asked to bring it to family events. You can add any other veggies that you want.  Have fun with it!  Don’t forget to comment today to be entered in our on-going veggie challenge to win this elegant and useful platter.



Every time you comment, your name goes in the hat.   Some of you have lots of chances already. 



Rainbow Lentil, Black Bean and Veggie Salad

1 can of lentils, rinsed and drained
1 can of black beans, rinsed and drained
1 red pepper or yellow pepper, seeded and chopped
3-4 green onions – thinly sliced
2 small tomatoes seeded and chopped
2/3  cup (or so) chopped celery
2/3  cup chopped carrots
1 tbsp finely chopped parsley
4 to 6 ounces of Feta cheese (crumbled)
1/3 cup extra virgin olive oil
1/4 apple cider vinegar
2 cloves garlic, finely chopped
Juice of one lemon or lime
1 tsp sea salt
1 tsp Dijon mustard
1 tablespoon maple syrup
½ tsp freshly ground pepper just before serving


Combine oil, vinegar, garlic, lemon juice, sea salt, Dijon, parsley and maple syrup in a small pitcher and whisk to combine until nice and thick.


Rinse and drain lentils and black beans. This gets rid of extra salt.




 Place in a salad bowl. Add tomatoes to beans. 



 Add green onions, pepper, celery and carrots. Mix well.







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Add dressing and combine well.  Mix in crumbled Feta.  Finish off with pepper.  

Enjoy!  Let the fresh flavors give you a boost on a dark winter night.




Speaking of boosting our spirits on dark winter days and nights, there is nothing quite like a cozy mystery to do that.  We hope The Hammett Hex, our fifth Book Collector mystery will do that for you.   We've done our best to get the flavor of Hammett's San Francisco into the narrative.





The Hammett Hex came out in October, but it's still nice and fresh.
If you don't have it yet,  here's your chance:


 CLICK HERE or ask your favorite bookseller

 And: 


CLICK HERE TO WATCH THE TRAILER


If you haven't read any of the others in the series, they're all available in print, e-book and audio.  Something for everyone!


  

Don't forget to come and visit us on Facebook!  CLICK HERE to find us.

Have a wonderful reading  January everyone!