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Posts Tagged ‘Little Bit’

Crunchy munchy

May 6, 2011 Uncategorized

I really like bok choy. Usually, I have had it in small quantities in things like egg rolls.

I’ve found that a lot of people don’t even know what bok choy is. When I mentioned it to Steve, he said “Gesundheit.”

You have probably seen bok choy in the grocery store.

Like some people, you might think it’s a funny looking celery. I’m here to tell you, this is so much better than celery.

Don’t be afraid to give this a try. You’ll love this simple dish that is a little bitter and a little sweet. With the almonds, it’s a little soft and a little crunchy as well.

Bok choy tastes a little bit like cabbage. As a matter of fact it’s sometimes called Chinese cabbage.

Though this recipe just uses the leaves, the stems are delicious and crunchy on their own – don’t toss them. You can use them like celery. Put the stems in soup or just crunch them like a snack or fry them up to a crispy treat.

There is no waste with this veggie.

And this recipe can be used as a main dish, a side dish or a simple snack.

Crispy Bok Choy

1/2 pound of bok choy

1/4 cup of slivered almonds

1 teaspoon of sugar

1 cup of oil

Toast the slivered almonds.
Wash and drain the bok choy.
When it has dried, separate the stalks and leaves. Roll the leaves up like a cigar and then cut them into thin shreds.
Heat the oil in the wok to about 300 and 325 degrees.
Add the shreds a handful at a time. Submerge the leaves in the oil for just a few seconds. Let them soften but do not let them brown.
Drain them on some cheesecloth and continue with handfuls until all the shreds are cooked.
Toss them in a bowl with the almonds and the sugar and enjoy immediately.

Vegetarian

Tags: Almonds, Celery, Cheesecloth, Chinese Cabbage, Cigar, Egg Rolls, Grocery Store, Handful, Handfuls, Little Bit, Matter Of Fact, Shreds, Side Dish, Small Quantities, Snack, Stalks, Stems, Teaspoon, Toast, Wok

Dacquoise and chocolate

Nov 22, 2010 Cupcakes Bakery

I wanted to try something a little bit different this week. I tried a dacquoise. Its basically egg whites and sugar made into meringue with almond powder and powdered sugar. I made the recipe from the Cupcake book. I really love this book and must thank my mom for giving it to me! I replaced the icing that was paired with it by their simple chocolate one and sprinkled some expresso powder on top of the icing for an extra kick. It turned out really good. I love dacquoise cake. My godmother always gets one for Christmas. With the surprised snow we got this weekend it made me feel very Christmassy. I’m really happy to be able to make it on my own and be able to enjoy it anytime of the year from now on!

Cheers!

Tags: Cheers, Chocolate, Christmas, Dacquoise, Egg Whites, Godmother, Little Bit, Love, Meringue, Mom, Powdered Sugar

Christmas Pies Recipe

Sep 15, 2010 General

Ingredients:
1 lg. bag chocolate chips
1 stick
butter
5 c.
Rice Krispies
Peppermint
ice cream

Directions:
Melt butter and chocolate chips together. Put a little bit of this mixture aside. To the remaining mixture add Rice Krispies. Pat into 2 (9 inch) pie pans. Melt ice cream and pour into crusts. Drizzle remaining chocolate over top and freeze.