Wednesday, April 23, 2014

Sauteed Bok Choy and Broccoli

Sometimes I just get bored with the same old, same old. You too? It just seems like there are only so many ways to steam broccoli.

A couple weeks ago I was feeling pretty down about the dip in produce intake I'd seen. I wasn't as excited as I used to be about having a plate that was half veggies, half everything else. I was... in a rut. So I went searching for new side dishes.

Let me tell you, this one is a keeper. Nice flavors, makes you feel like you've splurged on chinese take out. Serve it with any stand-by weeknight dish for a totally different spin.

I'm feeling a lot better about that half-plate of veggies now. :)

Sauteed Bok Choy & Broccoli. Fantastic vegetarian side dish for fish or anything you want to make feel like a chinese takeout indulgence.

Sauteed Bok Choy and Broccoli

from Martha Stewart


1 lb bok choy
1 lb broccoli
2 tbsp vegetable oil
1 clove garlic
1 tbsp finely grated fresh ginger
1-2 tbsp soy sauce


Slice white stems from bok choy. Cut into 1 inch pieces. Roughly chop greens.

Peel stalks of broccoli and cut into 1/4 inch pieces. Cut head into bite sized pieces.

In a large skillet, boil 1/2 cup of water. Add bok choy stems and broccoli and cover. Cook for 5-8 minutes, until broccoli is bright green.

Uncover, cook on high 2-4 minutes until water has evaporated.

Add leaves, oil, and garlic. Cook until garlic is fragrant, 2-3 minutes.

Mix in ginger and soy sauce. Serve hot with grilled chicken or fish and rice.

I served this a couple weeks back with that smoked sweet salmon, rice, and the mango cucumber tropical salad.... YUM. The tropical salad also has ginger, so the flavors married beautifully.

Your turn! What side dishes do you turn to when you are bored of the regulars? (Seriously, I need to know.)

Sunday, April 13, 2014

Red Skin Potato Salad

This quickly became my all time favorite potato salad recipe. Its got a little zing, so it stands out nicely from all of the others at a picnic table. Like all great favorites, it came from family. I do so love relaxing after a great meal with family and looking across the licked clean dishes and asking "So, can I have the recipe?" Lucky for me (and now you!), Aunt Joann always says yes.

We had a work picnic Friday night, and at 6pm Thursday night I realized I hadn't signed up to bring a food yet! Me, the food blogger!! Next time I'll probably make cupcakes... this group hasn't had my famous red velvet cupcakes yet! Sadly I was so rushed getting this one thrown together that I didn't get a pic snapped at any point. Oops. I love this one though, so I know I'll be making it again soon now that the weather is finally warming up. HOORAY! 

There was lots of potato salad to choose from Friday, but this was my favorite. Of course, I'm a little biased. ;) 

Red-Skinned Potato Salad 

from Aunt Joann


2 lb red skin potatoes
10-12 radishes
1/2 bunch green onions
1 tbsp yellow mustard
mayonnaise to taste
1/4 cup fresh dill (or to taste)


Boil the potatoes in salted water for 30-45 minutes or until soft. (Some sources say as little as 15 minutes, so consider the size of your potatoes.) If you have less time than that, consider cutting them down first.

Once potato salad soft, shock with cold water to cool enough to handle easily and comfortably. Cut into bite size pieces.

Meanwhile, slice the radishes into thin slivers and chop the green onions (thinner near the white part, thicker as you get to green) and dill.

Once the potatoes are cool enough to not do gross things to the mayo, combine potatoes, radishes, green onions, and dill. Mix in mustard and mayo. For the mayo, start with 1/4 cup and work up until it looks right. We probably settle near 1/2 cup each batch in this house, but this is highly variable by taste. :)

Your turn! 
What's your go-to picnic or bbq side dish? 


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