Shrimp Bok Choy

Shrimp Bok Choy

Tonight I wanted something simple - something that didn’t require a lot of time to make and something that had an easy cleanup. So I made this meal which I often do when I have Bok choy. They are such wonderful greens but I only get them when I go to my local Asian market. I almost always have shrimp in the freezer so I defrosted some of them. Once defrosted I cut the shrimp in half and then sautéed it in s mixture of oil and butter. 

. 

 Then I washed the Bok choy and chopped it up. I washed it again to get out dirt from those nooks and crannies


Then I threw it into the pan with the shrimp pushed to one side and added salt and pepper and Braggs Liquid Amino Acids. And that was it. Simple meal, simple cleanup. Sometimes that’s what life calls for.

South Indian Breakfast Curry

When I woke up this morning I was so sick, I knew I needed soup for breakfast. So I went into Pinterest and found this recipe I had saved but hadn’t tried yet. 

https://myfoodstory.com/south-indian-style-egg-curry-recipe/

It’s hard to see in my photo but that is half a hard boiled egg in the middle of the curry. The recipe calls for 5 eggs but I only did one and had a half in each bowl. That way

I can have it for lunch or for breakfast. In any case it’s delicious and just what I needed.

Umenoshi Plums

Well I tried the Asian meal again tonight but with a few changes. I knew I needed color so I sliced the tuna so I’d see red instead of grey. I added edamame for a splash of greens and I finally found affordable umeboshi plums at my local Asian market. I wasn’t sure I’d like them but they are salty and make my lips pucker and have a taste of sweetness...an interesting addition to the meal.

Carrot Taco Shells

These are simple and unbelievably delicious! I like to juice and don’t always have a use for the carrot pulp (mixed with a little apple and ginger). I used my carrot pulp in this recipe so it was already a little dry. Then I put it in the microwave for 2 minutes and then used it in the recipe, adding a half cup more of grated cheese.  I feel good not having to waste the carrot pulp. Once cooked, I put the taco in the microwave for 30 seconds with a slice of cheese on top hoping I wouldn’t ruin it. Luckily, it didn’t affect it and the taco was delicious!

https://www.sweetashoney.co/healthy-taco-shells-recipe-baked/

Asian Extravaganza!

Today, for a change, I ate with an Asian flair. The truth is I went out looking for umeboshi plums to go with an Asian breakfast. When I found out they were $18.95, I was shocked, and decided not to buy them. However, I looked for substitutes. The umeboshi plums are described as tart, salty and sweet so I was going to marinate some prunes. However, before I figured out how I was going to do that, I was hungry and decided to make a meal out of it.

I defrosted some tuna and patted some salt and pepper on it and sprayed some Braggs liquid aminos on it (instead of soy sauce). I also marinated a hard boiled egg in apple cider vinegar for about 40 minutes and it gave it the appropriate tang. Since apple cider vinegar is one of my staples, I wanted to see how the egg came out. In Asian cooking, there are always interesting ways they mix sweet and sour and salty. I'm not an expert. I'm simply experimenting. These flavors are often alkaline and I have trouble with acid reflux so I may experiment more.

That black rice is called "Forbidden Rice" and it has a wonderful, nutty flavor. All you need is a little salt and pepper and it's a wonderful addition to any meal. The only downside is that it darkens the plate and food is supposed to look appetizing. The rest is tuna with horseradish sauce (since I didn't have wasabi), nori, and avocado. The tuna would be better a bright red!

It was a great meal and easy to digest. I am going to try to make something similar for breakfast, but with smoked salmon which will give it a real pop of color!

Butternut Squash Ravioli

At one time, I had a ravioli mold and I made all different sorts of fillings to put in it. I'd roll out the dough and then lay it over the ravioli mold while I added the fillings. I'd roll out another sheet of dough and lay it on top and then cut the individual pieces of ravioli. When I downsized I gave up the mold.

Then I tried using wonton wrappers since they were already cut in a square but the edges didn't stick together as well.

So last night I experimented with the gozleme dough recipe. I mixed mashed butternut squash with feta, salt, and pepper and put it inside the dough. I only sauteed it and it was unbelieveably delicious. Of course at the end I added sage butter.

I had the second one I made for a snack today and it was delicious and full of fiber. I made them because butternut squash ravioli is hard to find and when it does appear in the Fall, it is too expensive.

Turkish Eggs for Dinner

I needed a light meal tonight so I had eggs for dinner. I made Turkish eggs tonight with the real Turkish aleppo spice and they were the perfect blend of light spice and spicy paprika.

I accompanied this by ajvar (red pepper and eggplant) and homemade flatbread taken from the Gozleme recipe.