Stir Fry Bok Choy

Simply Stir Fried Bok Choy, perfect addition to an already tasty dinner.

  • 2-3 Cloves of Garlic, diced
  • 1/4 Medium Onion
  • 2 tablespoons olive oil
  • 2-3 Baby Bok Choy, diced
  • 2 tablespoons of low-sodium soy sauce

I used Habanero Pepper Flakes, but you can use red chili flakes. I like it spicy, but you may want to omit this all together if you don’t.

Stir fry the garlic and onion in oil, add the soy sauce to get a nice base. Add Chilli pepper if desired, then add Bok Choy. Takes like 5-10 minutes tops.

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Homemade Fried Chips and Guacamole

I had some avocados that needed to be used, so I wanted to make an easy guacamole that was simple. I didn’t have any chips, so I just made some myself. It’s really easy!

The “too easy” Guacamole
3 large avocados, diced
1/2 lemon or lime, squeezed
salt, cayenne and pepperEverything mushed in a bowl, don’t forget to leave the seed in the container. It keeps the guacamole fresher, longer.

The Chips
10-12 Tortillas, any kind you like
Olive oil
Salt (as desired)

Cut the tortillas in six pieces, usually I cut them in half – then 3 triangles. I used corn tortillas, but I can assume that you can get creative. I will try flour and maybe chipotle. 😉

I heat up a pan with a little oil in it. I usually keep the oil in the pan to one side, so I can fry the chips in oil and then move them over to the other side in the pan to let them fry while I start on more. 

Let them cook until they look like fried tortilla chips. Golden with some puffs. I take them from frying to a pyrex with napkins to soak some oil. You may not want to. When they are hot and oily, you can salt them.

mmmm, homemade chips and guacamole.

Fresh Pea Soup

I’ve made Pea Soup so many different ways but this was unique because these were fresh peas. I bought a package of fresh organic peas from the market for use in another dish but I forgot. I like to use up what I have so I made this on the fly.

It was REALLY different than cooking regular dried peas. Took twice as long. Try to have some patience, it’s worth it.

*Also, I use a lot of vegetable stock in my soups and that’s because I am allergic to MSG. If I don’t have time to make my own or buy organic broths, I use vegetable bouillon in water. I also thin out the flavor, since it’s about the ingrediants in it and not the broth.

1 medium onion diced
1/2 stick of butter, diced
3 cups of fresh peas
5 cups of water
1 cup of vegetable bouillon*, but chicken or meat stock is good too.
Salt, Pepper and Cayenne as needed for flavor

Sautee onion in butter until tender. Add peas then water, broth, spices and let simmer – like for an hour. You can tell when the peas are tender and mashable. I like to break them up while they are cooking to thicken up my soup. Since I removed a lot of water, I ended adding it back in the end. Patience is a lesson with this soup.

It was totally worth it and wish I had made more. Serves about 6 Bowls.

Chicken Tenders and Sauce

You can say I was on a roll, but as soon as I was done frying up those bacon wrapped jalapeno poppers, I had a fan full of spicy bacon grease – what did I do? I made chicken tenders. May look messy, but they are so good.

  • 2 large chicken breasts cut into 1″ pieces
  • 1 egg
  • 1/4 cup milk
  • Italian Spices, Cayenne, Salt and Pepper
  • 1 cup of bread crumbs and 1/2 cup flour

1.) In a small cup, mix milk and egg.
2.) In a dish mix, milk bread crumbs, flour and spices
3.) Dip chicken in egg batter then crumb mix
4.) Place in hot skillet over medium high and cook until crispy and golden.

The Sauce, basically my fridge door “secret sauce”

Little Mayo
Little Mustard
Little Ketchup
Little Tapatio
Pepper, Salt and Cayenne – as needed.

Stand in front of the fridge as you mix these together. Add some pickle relish if you dare.

Bacon wrapped Jalapeño poppers

So I was patiently waiting for my soup to boil, when I thought – I have cheese, jalapenos and bacon! I took small slices of Cotija (harder, salty Mexian cheese) and stuffed them inside jalapenos (make sure you de-seed them first), then wrapped them in bacon.

They were so amazing, but I learned that you should use thin bacon and consider pining it on with a toothpick, some unraveled in the process of frying.

Lentil Soup with Applewood Bacon

I am fan of Bacon Soups. That’s where I take bacon and use it to flavor the vegetables. I love baby lentils and never tried Umbrian Lentils. I purchased some at a local market (Canyon Market, Glen Park Neighborhood, San Francisco) and some Neiman Ranch Applewood Bacon.

It’s by far one of my favorites! It’s also gotten better after a day. I made about 16 cups of soup – so at about $1 per bowl, it’s pretty inexpensive for being fancy.

Ingredients

  • 2 tablespoons olive oil or butter
  • 1/2 package or 7 oz. of Applewood Smoked
  • 1 medium onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • Salt and freshly ground black pepper
  • 1 Bay leaf
  • 1 pound lentils (approximately 1 1/4 cups)
  • 11 cups low-salt chicken broth or veggie broth
  • 4 to 6 fresh thyme sprigs (Italian Spices work too)
  • 1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. Add bacon, then onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Simmer, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs or Italian Seasoning. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Season with salt and pepper, to taste. Ladle the soup into bowls. Sprinkle with the Parmesan, or drizzle with olive oil, and serve.