It's big in Vitamins C & A and Calcium. And has cancer-fighting stuff, too. Sounds like cabbage, which I hate, but is super in a berry-laden smoothie. Can't even taste it. That's what I'd do with mine. (I guess we'll see come Saturday, won't we?)
I made a salad with Napa cabbage the other day - maybe you could use bok choy in place of that. Chop cabbage, crumble blue cheese (could probably use feta) over the top. On top of that ad a mixture of sauteed mushrooms (I used about 6 oz.), bacon (I use turkey bacon or venison bacon, about 6 oz) and dijon dressing (I used light honey mustard) - yes, heat the dijon dresing in the pan with the mushrooms and bacon. I used about a 1/4 cup of dressing. Pour the dressing mixture over the cabbage and blue cheese, mix and enjoy.
Just clean it, chop it up, and cook it in a skillet with a little oil of your choice (I like butter when I can afford the sat fat and cholesterol). Finish with a touch of fresh pepper and balsamic vinegar. It makes a great plain side dish and is also good in absolutely any kind of stir-fry.
Well, sure, Miss Amy. Toss bacon and sauteed mushrooms on a plate full of sticks and it would taste pretty good. Using bacon and mushrooms should be cheating. Tasty cheating, to be sure, but cheating all the same.
Yup...I said, "ba-zinga"!! ...and I say, just dip it in peanut butter and then chocolate, over and over--kinda like a big yummy pretzel. If you dip it enough times, you'll never taste the clippings buried deep inside!!
I love mom's suggestion. There's nothing wrong with a yummy salad with bacon and mushrooms, but chocolate and peanut butter, you can't go wrong with those.
Thank you for all the wonderful ideas. I now know what dinner will have to be tomorrow. A bacon and mushroom salad, with chocolate and peanut butter for dessert, and a nice berry smoothie to round out the meal. But I think for flavor reasons (and my gag reflex), I'll just leave out the bok choy. Maybe I'll take Heather's suggestion and go feed it to the cows down the street.
I have a friend with a chinese salad recipe that uses Bok Choy. I'll get it from her and send it to you. She says it's really good ~ but apparently so did your friend, so . . .
11 comments:
The cows must love it. (Without the Soy Sauce) and it must really be horrible for those like me that hate Soy Sauce. I think you need a new recipe!!!
I thought you said your friend ate this as a "favorite treat"??? She must be laughin' pretty hard...ba-zinga!!
First -- gross.
And second -- did mom just say ba-zinga? :)
http://www.epicurious.com/tools/searchresults?search=bok+choy&search=bok+choy
If you find a good use for it please share. I'm curious. (not enough to buy some of course...)
It's big in Vitamins C & A and Calcium. And has cancer-fighting stuff, too. Sounds like cabbage, which I hate, but is super in a berry-laden smoothie. Can't even taste it.
That's what I'd do with mine. (I guess we'll see come Saturday, won't we?)
OR you could try these:
I made a salad with Napa cabbage the other day - maybe you could use bok choy in place of that. Chop cabbage, crumble blue cheese (could probably use feta) over the top. On top of that ad a mixture of sauteed mushrooms (I used about 6 oz.), bacon (I use turkey bacon or venison bacon, about 6 oz) and dijon dressing (I used light honey mustard) - yes, heat the dijon dresing in the pan with the mushrooms and bacon. I used about a 1/4 cup of dressing. Pour the dressing mixture over the cabbage and blue cheese, mix and enjoy.
Just clean it, chop it up, and cook it in a skillet with a little oil of your choice (I like butter when I can afford the sat fat and cholesterol). Finish with a touch of fresh pepper and balsamic vinegar. It makes a great plain side dish and is also good in absolutely any kind of stir-fry.
Well, sure, Miss Amy. Toss bacon and sauteed mushrooms on a plate full of sticks and it would taste pretty good. Using bacon and mushrooms should be cheating.
Tasty cheating, to be sure, but cheating all the same.
Yup...I said, "ba-zinga"!! ...and I say, just dip it in peanut butter and then chocolate, over and over--kinda like a big yummy pretzel. If you dip it enough times, you'll never taste the clippings buried deep inside!!
I love mom's suggestion. There's nothing wrong with a yummy salad with bacon and mushrooms, but chocolate and peanut butter, you can't go wrong with those.
Thank you for all the wonderful ideas.
I now know what dinner will have to be tomorrow.
A bacon and mushroom salad, with chocolate and peanut butter for dessert, and a nice berry smoothie to round out the meal.
But I think for flavor reasons (and my gag reflex), I'll just leave out the bok choy.
Maybe I'll take Heather's suggestion and go feed it to the cows down the street.
Bazinga!
I have a friend with a chinese salad recipe that uses Bok Choy. I'll get it from her and send it to you. She says it's really good ~ but apparently so did your friend, so . . .
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