Flowfit

I woke up this morning to the sound of birds.  I love the sound of birds, especially in the morning.  Their happy little songs make me smile. I wonder what they are saying to each other?  ”Hello, good morning, hi there, oh hello….”?  I always peek out to see what they are doing.  I think the same three little birds hang out in the tree just below my bedroom window.

I wonder if they are related?  When I peeked out this morning, however, not only did I see my familiar trio, I saw SNOW!!

Wha-a-a-a-at?!

Even the super soakers left on my covered front porch are nearly burried in snow! That’s March for ya… a tease of spring, kids playing outside without coats – even using squirt guns and carrying out buckets of water to make their mud pies.  The bikes and scooters, footballs and bubble blowers were littered on our front lawn…. SPRING!!

We love the sound of the birds being back in town, the feel of the warm sun on our bodies and even the damp smell of compost that permiates the air.  And then – BAM!  Another snow fall.  Life is like that sometimes, isn’t it?  You’ve gotta laugh!

We all have our favorite comfort foods, ones we turn to on days like today.  For most (myself included), cold weather food is coated in gravy or spices or oooey gooey cheese!  Today, for me, I was craving colour… something green that reminded me of spring!!  My lunch was green indeed!  I made sauteed bok choy and mushrooms.  So totally yummy I had to share!!

Bok Choy with Mushrooms:

No amounts needed here, it’s all just to taste.  You really can’t go wrong…. get out a bowl and some chop sticks and enjoy!

• Baby Bok choy, ends cut off and washed
• Shiitake mushrooms (thank you Plan B – my new favorite!)
• fresh garlic
• fresh ginger
• Peanut oil
• Sesame oil
• Tamari Sauce
• sprinkling of Tom Yum seasoning
• Sea salt and fresh cracked black pepper
• 2 tbsp water

Heat oils in skillet.  Add garlic and ginger and mushrooms and saute for 1 minute.  Add tamari and bok choy followed by water mixed with Tom Yum seasoning.  Saute until bok choy starts to wilt.  Done!  Add sea salt and cracked black pepper to taste.

YUM!

I know the snow will once again melt away, and the newness of spring will shine through.  As I write this, lunch eaten and my belly full, I keep peering out at the falling snow. I am listening to Bob Marley – the man, the poet, the musical prophet.  I adore him, wish I was fortunate enough to see him live.  He is a legend that believed in peace, equality, living without judgement, spirituality and most of all love.

Sit back, take a moment and enjoy the feeling this song creates.  I hope it makes you smile ….

Three Little Birds – Bob Marley

Daylight savings.  Why do they call it that?  Do you feel saved?  Does it feel like you’re saving day light?  HARRUMPH!  I feel tired, a little grumpy and definitely out of sorts, including in the kitchen.  It’s amazing what a difference an hour can make – I want to fall asleep during dinner and wake up at 5am ready to go!  How is that possible?!

When slumps like this hit and infect my kitchen and culinary abilities, I turn to the easiest, quickest methods possible.  Where most people would do take out, I revisit the past – past recipes that is.  Flipping through my recipe folders, cook books and favorite blogs I realized I’m not alone.  Comfort foods always come up at this time of year.  Cravings such as cheesy, meaty and hearty are common.  I get those cravings too, but still, I needed something quick and easy.  Something I didn’t really need to think about.  This is what I call half cooking…. using something ready made and making it your own.  Thankfully there are some decent prepared foods out there.  This time it was in the form of Chinese Pot Stickers (from Costco – gasp!!) and wok fried veggies.  Two pans, 20 minutes and dinner is served!!

The Pot Stickers are Ling Ling All Natural and are available in large frozen bags at Costco. The ingredients are simple – (see below for specifics) and directions easy to follow.  Simply steam until water evaporates and gently brown in same pot – just leave them alone, they do all the work for you.  The nice thing is, you can control the amount of oil unlike the take out ones that can feel oh so greasy!  I have to say these were really good.  They had a clean taste, almost as good as my own!

I served them with Wok Fried Veggies:

• 2 cups chopped Chinese lettuce
• 1 cup snow peas
• 1 red pepper
• 1 yellow pepper
• 4 small bok choy
• 1 small red onion
• handful fresh cilantro rough chopped
• 1 clove garlic, finely chopped or pressed
• 1 tbsp grated ginger
• 2 tbsp peanut oil
• 1 tsp sesame oil
• 2 tbsp soya sauce
• sea salt and fresh cracked pepper to taste

Wash and prep veggies.  Set aside.  To hot wok add oils, garlic and ginger.  Stir fry for about 30 seconds.  Add onion.  Stir fry for 1 minute.  Add remaining vegetables.  Using two spoons, keep veggies moving in wok.  Cook for 2 minutes or until greens of bok choy look bright green and wilted.  Add in soy and cilantro.  Salt and pepper to taste.

YUM!

FILLING: CHICKEN, CABBAGE, GREEN ONIONS, EVAPORATED CANE JUICE, VEGETABLE OIL (SOYBEAN AND/OR CANOLA), SALT, CHICKEN BROTH, GINGER, SESAME SEED OIL, GARLIC, SPICE.

WRAPPER: ALL NATURAL WHEAT FLOUR, WATER, CORN STARCH, VEGETABLE OIL (SOYBEAN AND/OR CANOLA).

Monday night football anyone?  Not that I’d serve this up at a Superbowl party, but it sure does make a great quick and energy packed dinner for an 8 year old football player!  And all in about 10 minutes – swear!

Clean Green Asian Soup:

• 1 medium sized head of broccoli
• 1 large head bok choy
• 2 green onions
• large handful baby spinach
• large handful fresh cilantro, rough chopped
• 1 tbsp grated ginger
• 2 cloves grated garlic
• 1 mushroom bullion (or broth or bullion of choice)
• 4 cups boiling water
• 1 package rice noodles (mine had four separate “cakes” of noodles in package – we used one for 4 of us)
• 1-2 tbsp good quality soy sauce (I use Shoyu)
• 1 tbsp peanut oil
• 1 tsp sesame oil
• black sesame seeds for garnish

Into a heated wok or large saute pan, add oils, garlic and ginger, stir.  Add washed and chopped bok choy and broccoli – should still be a little wet, the extra water will help steam veggies.  Keep wok hot and stir continually for 2 minutes.  Meanwhile, add 2 cups boiling water to boullion in separate bowl, stir to combine.  Add the remaining boiling water to a bowl with noodles.  Cover with plate and set aside – will be cooked through in 3-4 minutes.  Add soy sauce, green onions, cilantro, spinach and boullion to wok.  Bring to boil.  As soon as it reaches the boil, remove from heat.

To serve – add noodles to bowl.  Top with broth and vegetables, sprinkle with sesame seeds.

YUM!

We like ours topped with some Li Ju An Dipping Sauce sauce!

One of our family favourites is bok choy.  I use it in soups, stews, and frequently serve it as a side.  It barely needs to be cooked and is loaded with nutrient rich vitamins and minerals.  It’s a great choice for getting a good dose of vitamin C, vitamin A and calcium.  Bok choy also contains glucosinolates, which studies have shown may help prevent cancer.

Super Simple Bok Choy

Serves 2 as a main, 4 as a side

• 4 bunches bok choy
• 2 tbsp fresh grated ginger
• 1 clove grated garlic
• 2 tbsp soy sauce
• Handful chopped cilantro
• 1 tbsp mirin, or to taste
• 1 tbsp sesame oil
• 1 tbsp peanut oil
• Black sesame seeds to garnish

Wash the bok choy and drain. Cut bottom part of stem off bok choy and slice in half lengthwise. – cut in half again if very large.

Heat wok (or large fry pan) and add oils. When oil is heated, add ginger and garlic and stir-fry briefly, for about 30 seconds – just until you can smell the garlic and ginger. Add the bok choy (still wet). Stir in the soy sauce, mirin, and cilantro, and cook stirring continually on high heat for 2 minutes (I like to use two wooden spoons and toss like a salad).  Turn off heat, cover and let sit for 1 minute.  Should still be crisp tender.

YUM!

Sprinkle with sesame seeds.

TIPS – Serve with noodles or rice and tofu as a main. Use baby bok choy for a sweeter taste, but double the quantities.

If you like spice, Li Ju An Dipping Sauce is awesome served on the side!

GINGER ASIAN GREENS:
Serves 4-6

No real recipe here – get a bunch of greens of your choice – I like a mixture of whole spinach (stems intact), snow peas or sugar snap peas and bok choy. You can use any greens you like – green beans, asparagus, brussel sprouts, broccoli, etc. Just a couple good handfuls of each. Add some red pepper for colour.

Mixed asian greens in a wok

Wash veggies well under cold running water. Rough chop into bite sized pieces. Set veggies aside in bowl of cold water.

Heat wok or large fry pan and add:

• 2 tbsp peanut oil
• 1 tsp dark sesame oil
• 1 tbsp grated ginger
• 2 cloves of garlic – grated
• 1 tbsp soy sauce

Strain water from veggies and add to wok. Stir fry on med/high heat for approx 2-3 minutes. Serve immediately. Veggies will be crisp tender and BRIGHT green.

YUM!