One of our household favorite meals are rice bowls. They are so versatile (i.e. use up whatever veggies you have sitting in the fridge). And I loooove adding a lightly fried or poached egg to, well, pretty much everything. I know there are a lot of people who don’t like runny egg yolks, but I think they make a perfect “sauce” for so many dishes.
I often sauté my rice bowl veggies in a pan on the stove, but I decided to go a different route this time and roast them in the oven. If you have never had roasted bok choy before, you are missing out. The thicker parts get tender, but not soggy, and the edges of the leaves get crispy (almost like a kale chip).
As I said before this recipe it very versatile. I used regular bok choy because that is what came in my CSA box, but baby bok choy would work well too. Instead of separating all of the leaves, just cut the head in half vertically. If you don’t have bok choy, substitute with kale or chard (you may need to adjust the cooking time) or use ground turkey or beef instead of chicken if you wish. Be creative!
- 4 Large Bok Choy Leaves
- 1 Portabella Mushroom, sliced
- 1/2 lb Ground Chicken
- 1 1/2 cups Cooked Brown Rice
- Olive Oil
- Salt & Pepper
- 2 Sunny Side Up Eggs
- 2 tbsp Chopped Green Onion (optional)
- Sriracha (optional)
Simmering Sauce for Chicken:
- 3 tbsp Low-Sodium Soy Sauce
- 1/2 tsp Grated Fresh Ginger
- 2 Cloves Garlic, Minced
- 1/4 tsp Red Pepper Flakes
- 1 tbsp Honey
- 1 tsp Sesame Oil
- Preheat oven to 425°
- In a small bowl, mix together simmering sauce ingredients.
- Spread bok choy and mushrooms out on a baking sheet and lightly drizzle or spray with olive oil (I use my Misto). Sprinkle with salt and pepper.
- Bake for about 15 minutes, or until bok choy and mushrooms are cooked through and the edges of bok choy leaves are crispy.
- While the veggies are roasting, heat a frying pan over medium-high heat with 1 tsp olive oil. Add chicken and cook, stirring to break up pieces, until browned (about 5 min)
- Reduce heat to medium-low and add sauce. Simmer for about 5 minutes or until chicken is completely cooked through and sauce has slightly thickened.
- Divide rice into two bowls and top with bok choy, mushrooms, chicken and eggs.
- Drizzle with sriracha and sprinkle with green onions (if using)
I can’t believe it is Thanksgiving week already! Time has been flying by. If you are like me, and haven’t nailed down your Thanksgiving menu yet, these super easy green beans might be for you. They aren’t your “traditional” Thanksgiving green beans (i.e. none of the ingredients come out of a can), but the orange and dill are a great combo. They would be a great addition to your holiday table.
- 1 lb green beans
- 1/4 cup orange juice
- 1/2 tsp orange zest
- 2 tbsp honey
- 1 tbsp fresh dill
- 2 tsp olive oil
- salt & pepper
- Bring a large pot of water to a boil and blanch the green beans until tender but still al dente (2-3 minutes). Drain green beans and put them into a bowl of ice water.
- Drain green beans and dry well with a kitchen towel.
- In a small bowl, whisk together orange juice and honey.
- Heat the olive oil in a large sauté pan. Add green beans and honey/orange juice mixture until beans are warmed through and sauce has thickened slightly. Season with salt and pepper to taste.
- Transfer to serving dish and sprinkle with orange zest and dill.
Every other week we get a CSA (Community Supported Agriculture) box from a local farm in Austin. It is full of fresh, organic veggies and fruits and is always different, depending on what is in season. One of my favorite things about getting a CSA box is discovering new things and figuring out how to use them. Recently, I received an herb that I had never even heard of: papalo.
Papalo has a taste very similar to cilantro, with a little bit of a peppery bite like arugula and slight floral notes. I had no idea what to do with it! I did some research and there aren’t a ton of recipes out there. It is most commonly used in salsas in Mexico and South America, but I wanted to go a different route and decided to make a pesto.
Cilantro makes a great pesto, so I figured why not papalo? And I was really happy with the results! If you don’t have papalo (and most people probably don’t) you can use cilantro instead. I served this on fish, but it would also be great on chicken, pork, veggies, or pasta.
- 2 cups loosely packed papalo leaves
- 1 tbsp coarsely chopped garlic
- 1/4 cup almonds
- 2 tbsp lemon juice
- 1/4 cup olive oil
- 1/2 tbsp kosher salt
- pinch of black pepper
Combine the papalo, garlic, almonds, lemon juice, salt and pepper in a food processor and pulse until coarsely chopped. With the food processor running, pour oil in a steady stream through the tube and blend until smooth.