Bok Choy Virgin No More!

Before last Thursday, I was a Bok Choy Virgin--I had never cooked bok choy before. But, we got three heads of bok choy in our second installment of the fall CSA we're participating in. I knew I wanted to make a quick meal because we were heading out of town the next day, so I decided on a stir fry. I based the recipe on Simply Recipe's mushroom stir fry. The sauce part of the recipe is delicious!! Very good. I mixed the vegetables up, using broccoli, snow peas, and bok choy. I also added some beef and served it on top of brown rice. It was a delicious, quick meal using some of my CSA share. I have veggies coming out of my ears because of the CSA and am trying to find ways to use more!

A lot of chopping... is it worth it?

I chopped for almost two hours and got a blister on my index finger, with the following result:



I made this Cottage Pie to go along with the aforementioned brown bread. The end result was delicious! And the leftovers were even yummier. But, it was A LOT of chopping. A lot. I didn't mind it too much. I worked on it during an afternoon when I was working from home, so I really took my time with it and enjoyed myself. It wasn't until the very end, when I noticed my blister, that I'd realized just how much chopping there was (and also how I seriously need to get my knife sharpenned--or just get a better knife). But, it was really tasty, and a nice intensive project to keep my mind off of other things. So, I do recommend it. And the good thing about Shepherd's or Cottage Pie: you can put in whatever you have!

And, I promise, I will be back soon with some more knitting blogging.

Scalloped Turnips

As promised, here is a review of the scalopped turnips recipes from Simply Recipes. We only had two turnips--one was giant, though. We really needed probably one more, because the turnips turned out a little soupy. The flavor of the turnips was pretty good, though. They still had a lot of turnip flavor, so the scalloping doesn't take out all of the bitterness of the turnips. But, my husband loved them! I was a little on the fence, but probably because I may not love turnips themselves. I will try something different next time, to see if I like them prepared another way.

I served it with chicken breast stuffed with goat cheese and spinach. It's based on a recipe from Simply Recipes, but I made some changes. I pounded out two chicken breasts, seasoned them with salt and pepper, put a layer of spinach on the breasts, and sprinkled goat cheese on top. Then I rolled the breasts, secured it with a toothpick. I browned the breasts in a pan with hot olive oil first, then finished it in the oven at 425. It was delicious!