Wok Wednesdays -Stir-Fried Baby Bok Choy with Sichuan Pepper and Salt

I was so happy to get my copy of  Stir Frying to the Sky’s Edge and make this week’s recipe. This is my first could not find the Sichaun peppercorns called for in the recipe so I substituted red pepper flakes.  I served this vegetable dish with salmon and roasted potatoes and my family enjoyed it.

Taco Salad in a Jar

Ingredients:IMG_2014

1 clean mason jar

Salsa

Corn, either from the cob or frozen corn

Black beans, rinsed and drained

1 pkg. of taco seasoning

Chicken or Beef

Mexican or Cheddar cheese

Toppings you like or taco salad might include black olives, green onions, red onions, lettuce, tomato.

Directions

  1.  Cook whether meat you want to use using the directions on taco package.
  2. Put 1-2 Tablespoons of salsa in the bottom of the jar.
  3. Place the heavier items next:  beans, corn, chicken or beef.
  4. Next place the lighter items – onions, tomatoes, olives, cheese
  5. Place the lettuce last if you use it.
  6. Place the lid on top and store in the refrigerator.
  7. Salad in a jar will keep for 5 days in the refrigerator.
  8. When ready to eat shake the jar or place on a plate to eat.

Saute Shrimp and Spinach

Saute Shrimp and Spinach

One of my go to recipes is  shrimp with a side of saute spinach.  Not only is it healthy but it is IMG_0292easy to make.

 

 

 

 

 

 

Ingredients:

1 bunch of spinach

1 clove garlic, minced

1/4 cup chicken broth

1 tbs. butter

1 pound shrimp

Emeril essence spice

 

To cook the shrimp:

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Heat olive oil in a hot skillet.  Take the shells off the shrimp and place in a bowl.

 

 

 

Sprinkle EmerIMG_0280il essence on the shrimp and toss.  Turn the shrimp over when the bottom is pink. Cook until pink.

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Spinach Saute:

Wash the spinach and lay it on paper towels and squeeze out all the water.  You may also use a salad spIMG_0279inner but paper towels work just as well.

 

 

 

 

 

 

 

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Heat a skillet on medium heat.  Place the butter and minced garlic  in the pan. Melt the butter and saute the garlic for a few seconds. Add the chicken broth and bring to a boil.  Tear half of the spinach in to bite size pieces and put in broth.  Saure Spinach for 10 – 20 seconds.  Add the rest of the spinach and cook for a few seconds until the second batch of spinach is just starting to wilt.

Add some french bread and some white wine and you have a simply good meal.

 

 

Salad in a Jar

Last spring I discovered a very enjoyable, healthy alternative to sandwiches for lunch.  It is called Salad in a Jar and you need is a mason jar and your imagination. Depending on what size lunch you want use a clean Mason jar either 1 quart or a pint.  You don’t have to buy a case of them.  You can buy them individually at Michaels or Hobby Lobby.  Though you might want to own several so you can make them in advance.  If prepared properly these can be stored for 4 or 5 days.

  1. Start with a clean mason jar.   IMG_1977  Use a quart or pint size depending on how much salad you want.
  2. Decide what kind of salad you want to make and lay out your ingredients.

3.  Wash the vegetables and cut them into small pieces.

4.  Loading the jar:  In order to keep your salad from wilting loading the jar is the most important step.  You want to keep the lettuce and salad dressing separate.  Put the salad dressing in first, followed by the hard vegetables – peppers, carrots, cucumber, snow peas.IMG_1979   In this salad I used Marzetti’s Simply Dressed Balsamic dressing.  Use your favorite dressing.

5.  Next load the softer items – cheese, beans, meat, olives.

6.  On top of this put lettuce .

7.  Close the lid and you have lunch or dinner for the next few days.

8. When ready to eat turn your jar upside down and shake or empty into a salad bowl.

My Ingredients for a basic salad:

1 Tbs. BalsamIMG_0300ic simply Dressed dressing
Shredded carrots
Red, yellow or green peppers, diced

Snow peas, chopped

Cucumber, chopped
Tomatoes, diced
Deli turkey and ham, about 3 ounces
1 slice swiss cheese, diced
4-6 olives, your preference ( I like black or kalamata olives), sliced
Spinach and/or lettuce leaves