Tag Archives: green onions

Sweet Soba Noodles with Baby Bok Choy

2 Aug

Baby-Bok-Choy-Soba-2

For some reason I’m really into asian food lately. I recently learned that Michael LOVES asian cuisine so it’s been a win-win over here. This bowl of deliciousness was born from a side dish that I have been trying to make for about 6 months. Every time I would buy the baby bok choy, it would wind up going bad and my plan was foiled. Very sad.

This time I scheduled the meal for early in the week so the baby bok choy would be fresh and perfect. Mission accomplished!

Baby-Bok-Choy-Soba-1

Ingredients
1 package of Soba Noodles
1 lb baby bok choy, bottoms trimmed
1 cup chopped green onions, white and green parts
3-4 cloves garlic, minced
1/41/2 cup cashews
4 tbsp olive oil
1/4 tsp. dark sesame oil
1/4 cup of A Taste of Thai Sweet Red Chili Sauce

Directions:

  1. Cook noodles according to package.
  2. Heat 2 tbsp of olive oil over medium heat. Add the onions and cook for about a minute, then add the bok choy and garlic. Cover, lower heat and cook until the bok choy is wilted.
  3. Add the noodles, 2 tbsp of olive oil, sesame oil sweet red chili sauce and cashews to the pan and toss well.
  4. Split equally into bowls and top with chopped green onion.

As always, enjoy!

Spanakopita

20 Mar

Spanakopita

While at the gym a while back the Barefoot Contessa was on one of the TVs and she was making individual spanakopitas. They looked delicious but I had completely forgotten about them by the time I got home. It dawned on me while planning my meals for the week, that I should make spanakopita. So, I powered up google, did a little research and came up with this amazing mess!

Ingredients:
11/2 lbs spinach
1 large onion, chopped
2 bunches green onions, chopped
2 eggs, beaten
1 tsp nutmeg
8 oz crumbled feta cheese
24 sheets of phyllo dough (half for the top and half for the bottom)
2 tbsp olive oil
salt and pepper to taste

Directions:

  1. Preheat the oven to 375o.
  2. Heat 1 tbsp of olive oil over medium heat. Saute the onion until clear, about 5 minutes. Add the green onions and spinach and saute until the spinach is wilted.
  3. In a bowl, beat the eggs and add the spinach mixture, feta cheese, nutmeg, salt and pepper. Mix well.
  4. Lay 1 of the phyllo sheets out on a flat surface and carefully brush olive oil across the top. Lay the sheet into the baking dish and repeat with the remaining 12 sheets.
  5. Pour the spinach mixture into the baking dish.
  6. Lay 1 sheet of the remaining phyllo dough on the flat surface and brush olive oil on the top of each sheet and layering them to form the top.
  7. Bake for 30-35 minutes or until the top is golden brown.

As always, enjoy!