Zucchini Walnut Fritters

Serves 4

Ingredients

  • 1 small Russet potato, shredded
  • 1 medium zucchini, shredded
  • 1/4 C minced green onion
  • 3/4 C finely ground walnuts
  • 2 T chopped fresh parsley
  • 1/2 t baking powder
  • 1/2 t salt
  • 1/4 t ground black pepper
  • 1/2 C all-purpose flour
  • 2 T safflower oil

Step by Step

*Possible substitutions: I omitted the green onions, used basil instead of parsley, and added some dried minced onion for extra onion-y flavor. The original recipe also calls for olive oil to fry them, but safflower oil handles high temperatures better so I subbed that.

  1. Heat a large skillet over medium heat, and add a tablespoon of the oil.
  2. Combine all ingredients in a large bowl, and then shape the zucchini mixture into little patties and fry them in the oil.
  3. Add the other tablespoon of oil either when you flip them or add a second batch….whenever the oil runs out.
  4. They can be any size you want, just make sure they’re all the same thickness.
  5. When they’re done cooking, set them on a couple of paper towels so any extra oil can drain.
  6. They can be paired with a simple salad of torn romaine, basil, and a creamy white balsamic vinaigrette.

Nutrition facts per serving: Calories: 301; Calories from Fat: 188; Total Fat: 20.9g; Saturated Fat: 1.2g; Sodium: 299mg; Total Carbohydrates: 23.4g; Dietary Fiber: 3.3g; Sugars: 1.6g; Protein: 8.8g

courtesy of:  http://florafoodie.com/2014/02/zucchini-walnut-fritters.html

Zucchini Walnut Fritters

Zucchini Cakes

 

Makes: 8 Cakes

Cook time: 15 min

Ingredients:

  • 1 large zucchni grated, excess water removed (Note: To do this, after you grate the zucchini, put the grated zucchini into paper towels and squeeze to release the water)
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup panko bread crumbs
  • sprinkle of ground nutmeg, about 1/8 teaspoon (Note: If you add too much it can quickly take over the taste, less is more)
  • 1/4 teaspoon paprika
  • 1 clove garlic, minced
  • 1 egg
  • salt and pepper to taste
  • 1-2 tablespoons olive oil

Step by Step:

  1. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties.
  2. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown. About 3-4 minutes per side. Serve.

These are great when served with a dollop of ranch dressing. Enjoy!

zucchini-cakes

 

 

Stir-Fried Sesame Baby Bok Choy

Baby bok choy ranges in length from 3 to 5 inches. It’s harvested young, and its tender texture makes it ideal for steaming, boiling, or stir-frying. Here, the finished dish has a nice nutty aroma from the sesame oil drizzled on at the end. Any number of stir-fries, including Kung Pao Chicken and Sweet and Sour Pork , would benefit from having this simple vegetable dish on the side.

Ingredients

  • 1 pound baby bok choy

Sauce

  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Chinese rice wine or dry sherry
  • 1/2 teaspoon sugar
  • 1 tablespoon peanut or vegetable oil
  • 1 garlic clove, minced
  • 1 1-inch piece fresh ginger, peeled and minced
  • 2 teaspoons sesame oil

Step by Step

1. Trim and discard the rough bottoms from the baby bok choy. Separate the leaves, rinse, and pat dry.

2. In a small bowl, combine the soy sauce, rice wine, and sugar. Set aside.

3. Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom and sides. Add the garlic and ginger and stir-fry until aromatic, 20 to 30 seconds. Add the bok choy and stir-fry for about 2 minutes, until crisp-tender. Add the soy sauce mixture and cook for another 30 seconds. Turn off the heat, and drizzle with sesame oil. Transfer to a serving plate and serve hot.

Stir-Fried Sesame Baby Bok Choy

http://www.epicurious.com/recipes/food/views/Stir-Fried-Sesame-Baby-Bok-Choy-51180000

Reprinted with permission from The Chinese Takeout Cookbook by Diana Kuan, © 2012 Ballantine Books

Bok Choy and Kale Fried Rice With Fried Garlic

Fried rice is one of the great one-bowl meals, though this vegetarian version, packed with tender-crisp bok choy and kale and crispy nubs of fried garlic is so good that you’ll probably want to keep it in your repertoire as a side dish as well.

Why this recipe works:

  • Fried garlic is one of the best condiments to keep around, and the flavorful oil that is a by-product of its production makes the perfect medium for stir-frying.
  • Bok choy and kale are two hearty greens that go hand in hand. With no meat in this recipe, cooking takes just a few moments.

Note: For best results, use day-old cooked rice that has been stored in the refrigerator overnight. If cooking same day, cook the rice then spread it in an even layer on a wide plate or rimmed baking sheet. Let cool for at least 1 hour before stir-frying. Once cooled completely, extra garlic can be stored in a sealed container at room temperature for up to 2 months.

Ingredients

For the Fried Garlic:

  • 1 whole head of garlic, peeled
  • Kosher salt
  • 1/4 cup vegetable oil

For the Fried Rice:

  • 3 cups day-old cooked jasmine or short grain rice (see note above)
  • 2 cups chopped kale (about 4 ounces)
  • 2 cups chopped bok choy (about 4 ounces)
  • 1 Thai bird’s eye chili, finely minced
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon soy sauce

Procedures

  1. for the Fried Garlic: Transfer garlic to the bowl of a food processor or mini food processor. Pulse until garlic is very finely chopped but not a paste, about 12 short pulses, scraping down sides as necessary. Set aside 2 teaspoons and toss remaining garlic with a pinch of salt in a small bowl.

  2. Set a fine mesh strainer over a heat-proof bowl. Heat oil in a small saucepan over medium heat until shimmering. Add garlic and cook, stirring. Garlic should maintain a gently bubble. If bubbling vigorously, reduce heat. Cook until garlic is light golden brown, 6 to 8 minutes, then immediately strain. Transfer garlic to a paper towel-lined plate to cool. Reserve fried garlic and oil separately (see note above).

  3. For the Fried Rice: Heat 1 tablespoon garlic oil in a wok over high heat until smoking. Add the kale and bok choy, season with salt, and stir-fry until the vegetables are bright green and barely wilted, about 1 minute. Transfer to a bowl and set aside.

  4. Heat 1 more tablespoon garlic oil in the wok over high heat until smoking. Add reserved raw minced garlic and bird’s eye chili and cook, stirring, until fragrant, about 15 seconds. Add rice and stir immediately, breaking up any large chunks and adding remaining garlic oil as necessary to prevent sticking.

  5. Season rice with salt and white pepper, then add soy sauce. Return kale and bok choy to rice and toss to combine. Transfer to warm serving bowl and sprinkle generously with fried garlic. Serve immediately.

20140228-bok-choy-and-kale-fried-rice-with-fried-garlic-11-thumb-625xauto-392103

courtesy of:  http://www.seriouseats.com/recipes/2014/03/bok-choy-kale-fried-rice-garlic-chinese-recipe.html

Roasted Baby Bok Choy

A quick trip to a hot oven, combined with a drizzle of lemony dressing, brings bok choy to the table in no time at all.

Makes: 4 servings, about 3/4 cup each

Active Time: 15 minutes

Total Time: 15 minutes

Ingredients

  • 4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
  • 4 teaspoons canola oil
  • 1 clove garlic, minced
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly grated lemon zest
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
  • 1 teaspoon mirin, (see Note)
  • Freshly ground pepper, to taste

Preparation

  1. Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

Roasted Baby Bok Choy

Tips & Notes

  • Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.

Nutrition

Per serving: 58 calories; 5 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 3 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 110 mg sodium; 12 mg potassium.

Nutrition Bonus: Vitamin A (110% daily value), Vitamin C (60% dv).

Bok Choy-Apple Slaw

Bok choy serves as a peppery alternative to cabbage in this crunchy and creamy slaw. Try it with barbecued chicken.

Makes: 8 servings, 3/4 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Ingredients

  • 1/3 cup reduced-fat sour cream
  • 1/3 cup reduced-fat mayonnaise
  • 2 tablespoons white-wine vinegar
  • 2 teaspoons sugar or honey
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon salt
  • 6 cups very thinly sliced bok choy, (1-pound head, trimmed)
  • 1 large Granny Smith apple, julienned or shredded
  • 1 large carrot, julienned or shredded
  • 1/2 cup slivered red onion

Step by Step

  1. Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth.
  2. Add bok choy, apple, carrot and onion; toss to coat.

Nutrition

Per serving: 56 calories; 2 g fat (1 g sat, 0 g mono); 3 mg cholesterol; 8 g carbohydrates; 1 g added sugars; 2 g protein; 1 g fiber; 272 mg sodium; 224 mg potassium.

Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (45% dv).

Bok Choy-Apple Slaw

From EatingWell:  August/September 2006

Lahano Katsarolas: Stewed Cabbage with Mint

In Greek: λάχανο κατσαρόλας, say: LAH-hah-no kat-sah-ROHL-lahs

The word katsarolas means cooked in a pot, and for this dish of Stewed Cabbage with Mint, a soup or stew pot or a dutch oven works well. The interesting taste combination is a delight as a side dish or meatless main dish.

The recipe serves 4.

Ingredients
  • 2 onions, finely chopped
  • 2 cloves of garlic, finely chopped or sliced
  • 1 cup of olive oil
  • 2 1/4 pounds (about 1 kilo) of cabbage, outer leaves removed, cut in medium chunks
  • 2 tomatoes, finely chopped
  • 1 1/2 tablespoons of finely chopped fresh mint
  • 1 teaspoon of sea salt
  • 1/4 teaspoon of freshly ground pepper
  • 2 whole cloves

Step by Step

  1. Sauté onion and garlic in olive oil until translucent.
  2. Add cabbage and stir for about 5 minutes.
  3. Add all remaining ingredients (tomato, mint, salt, pepper, cloves) and enough water to cover by about 1/2 inch. Bring to a boil, cover the pot, reduce heat and simmer (slow boil) for 45 minutes.

Yield: 4 servings of Greek Stewed Cabbage with Mint.

http://greekfood.about.com/od/boiledvegetablesides/r/lahano_katsarol.htm