Archive for the 'Pac Choi' Category

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.

 

 

Risotto with Greens

Monday, December 5th, 2011

Philippe, Tucson CSA

Any leafy greens would do well in this recipe, with slight flavor differences with each. Some people stir-fry or boil the greens separately. I like to add them directly to the rice to preserve their full flavor.

1 bunch (or bag) greens, chopped
1 cup arborio rice
1 cup dry mushrooms
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
2 cups vegetable or chicken stock, heated
1 teaspoon thyme
1/2 cup grated Parmesan
salt (or dried chile flakes) and pepper to taste

Serves 2.

Place dried mushroom in a bowl, cover them with 1 cup of boiling water and soak for 5 minutes. Drain and reserve the drained water.

In a skillet, heat oil to medium hot and sauté mushrooms and onions until onions are translucent, about 5 minutes.
Add rice and stir. When rice is hot, adding 1/4 cup reserved mushroom water. Add thyme and garlic. Stir gently and continuously until liquid is almost absorbed.
Repeat the process, 1/4 cup at a time, with the rest of the mushroom water and heated stock, stirring the rice continuously.  The rice should be kept to a mild simmer throughout this process which will take about 20 minutes.  Add more stock if necessary. Never let the rice dry entirely, nor make it swim in stock.
When rice is almost cooked (it should still be al dente), add the greens and fold them into the rice.  Add a little more stock if the mixture becomes too dry. Continue to stir until the greens are cooked (another 5 to 10 minutes, depending on the greens).  At that point, the rice should be soft and ready.
Add grated Parmesan and salt and pepper to taste.

Pac Choi Gyoza/Dumplings

Thursday, October 4th, 2007

Sara Jones, Tucson CSA

You can buy round gyoza/dumpling wrappers at most
grocery stores. These are delicious deep fried, but can also
be boiled or pan fried in a small amount of oil. One bunch
of pac choi will make enough stuffing for quite a few
dumplings. Make extra and place them on a cookie sheet
to freeze. Once they are frozen, remove from the tray and
place in freezer bags to freeze for up to 6 months.

1 bunch pac choi (including stems), finely chopped
1/2 inch ginger, grated
3-5 green onions
3 or 4 grated radishes
Soy sauce, to taste
Pinch black pepper
1 package dumpling/gyoza wrappers

Mix first five ingredients together. To stuff dumplings,
place a small amount of filling on the lower half of a
wrapper. Moisten edges with water and fold top half down
over filling. Use the tines of a fork to seal the edges. To
cook, drop in boiling water and remove once dumplings
float. Or, coat the bottom of a large skillet with oil and
cook on each side until golden brown.

Prepare frozen dumplings, straight out of the freezer, the
same way. Serve dumplings with a dipping sauce or soy
sauce with sugar, minced garlic and sesame oil added to it.

Mustard Saag

Thursday, October 4th, 2007

Sara Jones, Tucson CSA

You will want two bunches of greens for this recipe. If you
have extra mustard greens from last week, use those. Or,
add the leafy parts of your tatsoi or pac choi to your
mustard greens. This dish goes well with rice and lentils.

2 bunches mustard greens, washed and finely chopped
1/2 green chile (or to taste), finely chopped
2 cloves garlic, mashed
1 inch ginger, grated and mashed with garlic
1 teaspoon cumin seeds
2 teaspoons oil and/or butter

Heat the oil in a large skillet over medium high heat. Add
cumin seeds and stir for about 20 seconds, then add chiles
and garlic and ginger paste. Stir quickly for another 20
seconds then add mustard greens. Stir to coat with oil and
spices. Cover, reduce heat to medium low, and cook for 5-
10 minutes, checking occasionally to make sure you don’t
need to add water to prevent burning. When greens are
completely wilted, add salt and pepper to taste and serve.

Winter Greens Lasagna or Pasta

Monday, July 24th, 2006

(what to do with the wilting winter greens) (Laura)

Saute garlic and pine nuts in olive oil, add greens and lightly saute with lid on pan to conserve heat and steam.
I added some white wine, which made them really tasty.

Saute your greens in some olive oil and garlic until wilted.

In a separate pan, make a bechamel cheese sauce (Joy of Cooking has an easy and basic recipe).  Basically, you melt a quarter stick of butter in a pan, add a tablespoon of flour and a cup of milk (slowly) while stirring. Add a small, clove-studded
onion (or an onion plus a bit of ground cloves). Simmer while stirring for 5-10 minutes.  Then you add cheese until you like the consistency. I used a little ricotta, goat cheese, and parmesan.  You can use olive oil rather than butter.

For the lasagna, toss the sauce and the sauteed greens together and layer between dry lasagna noodles and put in the oven. My lasagna was an utter failure because I tried to boil the noodles first. In case of failure, try…

Winter green pasta!
Toss the greens with your favorite pasta noodle and pour sauce over them.

The mustard greens are SUPER tasty with the cheese sauce. Trader Joe’s has really cheap fancy cheeses – especially the goat ones.

Scalloped Potatoes and Greens

Monday, July 24th, 2006

By Philippe, Tucson CSA

4 medium potatoes, thinly sliced
2 tablespoons butter
1 bunch scallions (or I’Itoi onions), sliced
1 bunch greens (any greens), sliced in ribbons
2 tablespoons flour
2 cups milk
1 dash nutmeg
1 teaspoon dry mustard
salt and pepper to taste

Heat oven to 350˚. Lightly grease an 11 x 7-inch baking dish.

Melt butter in a medium saucepan. Add scallions and sauté for one minute. Stir in flour until smooth.

Add milk and stir until thick and bubbly. Add salt, pepper, mustard and nutmeg. Stir in greens. Pour mixture over potatoes and mix well, but gently. Pour the potato mixture into baking dish. Cover with foil.

Bake for 45 minutes. Uncover and bake for another 15-20
minutes, or until potatoes are tender.


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