Bok Choy Macaroni and Cheese

Jun 01 2015

Bok Choy Macaroni and Cheese recipe!

The garden season began months ago (officially with seeds) but when the hot and humid weather hits then it really seems like it’s garden time. That time is now! The garden is in full bloom right with all of our Spring and many of our Summer plants growing (cucumbers and cantaloupe seeds inside).

Every year we grow a few heads of bok choy. Do you remember the size of last year’s bok choy? This year is no exception. We decided to plant the bok choy in the long kale and onion box this year instead of the usual container. I was worried they wouldn’t grow as big, but they always like to show how great they are… and here they are:

Jul 23 2014

Easy, healthy Bok Choy and Garlic Over Pasta recipe that you can throw together in minutes! The bok choy tastes great in this olive oil and garlic sauce!

Bok choy was another one of those plants that we really discovered this Spring on a new plant getting to know you level. Over the past few Winters we experimented with a few bok choy plants under a greenhouse and it worked pretty good, so we thought to start making it a permanent garden fixture.

This Spring we planted a few more bok choy plants and they grew massive. Want some size comparison?

So after we had such great luck with that we wanted to try to see if it would grow in the heat in the Summer too. So now there are about 10 bok choy plants growing happily alongside the kale. Right now they’re about 8 inches in diameter so hopefully in about a month we’ll see some more bok choy ready to harvest! Bok choy freezes great so it’s nice to be able to put some aside to enjoy on Snowy January days too!

Jun 20 2014

Can you freeze bok choy? Yes, you can! Learn how to freeze it without it turning into mush in today’s post.

This is part of a ongoing series on how to freeze and preserve your vegetables. For more freezing instructions on other vegetables, check out the entire list here.

May 06 2014

CHINESE Bok Choy and Mushroom Noodles is DELICIOUS! This healthy recipe is made in 15 minutes and makes Asian cooking easy! These noodles are vegetarian, spicy and simple! We love this dinner in our house!

Lately I have really been in the mood for a big bowl of Chinese noodles full of vegetables so I cooked this Bok and Mushroom Noodles dish one night and now it’s a official staple for dinner. I love that I can use both fresh bok choy and kale from the garden making this a healthy vegetable dish too!

This Chinese dish will only take you 15 minutes to make so it’s a easy meal to make on weeknights! The red pepper flakes and ginger add a little spice that goes a long way for flavor. These noodles are not soupy as the broth will boil off and the rice noodles will soak them up.

Hope you enjoy these simple and healthy Bok Choy and Mushroom Noodles!

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Looking for more easy Chinese recipes? Try:
10 Minute Vegetable Lo Mein
Chinese Fried Rice With Lettuce
Chinese Takeout Chicken and Broccoli
Chinese Pork Wonton Soup

Chinese Bok Choy and Mushroom Noodles

Ingredients

2 tablespoons olive oil
1 teaspoon crushed red pepper flakes
1 teaspoon ginger
1 large head bok choy - chopped
1/2 cup kale - chopped
8 oz sliced mushrooms
4 cups chicken broth
12 oz rice noodles
salt + pepper to taste

Instructions

In a pot heat olive oil over medium high heat. Add red pepper flakes, ginger, bok choy, kale and mushrooms. Stir to combine them while cooking for 2-3 minutes until the greens wilt.
In a large pot bring chicken broth to a boil. Once boiling add rice noodles, cooking as instructed on noodle package. When the noodles have 4 minutes left, add vegetables and stir.
Season with salt + pepper if needed.
Enjoy!

Hot and Sour Udon Noodle Soup

Mar 11 2014

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

I made this soup a few nights ago and I loved every bit of it, especially how long it takes to make. Want some delicious Chinese soup in less than 15 minutes? Done. You just throw in your soft doughy udon noodles, your vegetables (want more vegetables? pile them in!), your broth and some seasoning and your soup is done.

Can we also talk about how delicious udon noodles are? I found this pack of noodles in my local grocery and immediately knew they were destined to be in a soup.

Enjoy this soup, let me know how you like it!

Hot and Sour Udon Noodle Soup

Servings 4

Ingredients

6 cups vegetable stock
1 1 ⁄3 cups snow peas ends trimmed and cut (can also use frozen peas)
1 can baby corn
1 bunch chopped bok choy
3 green onions white and green parts coarsely chopped
1 ⁄4 cup low-sodium soy sauce
1 ⁄4 cup rice wine vinegar
2 1 ⁄2 teaspoon sesame oil
freshly ground black pepper to taste
1 lb udon noodles

Instructions

In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste. Bring to a boil over medium-high heat. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
Add noodles. Increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.

Recipe Notes

For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu. Add this when you add the bok choy.

Adapted from 125 Best Vegan Recipes Cookbook

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Chinese Takeout Chop Suey

Mar 07 2014

Do you love Chop Suey in the can? I’m totally guilty of loving it. I’m also totally guilty of eating that sauce by the spoonful. Goodness, it’s delicious.

If you love it you can probably agree that it’s not the most healthy for you. Low in calories, sure, but not exactly the best homemade ingredients that a dinner can offer you, so I set out to make a homemade version of La Choy’s Chop Suey.