- Makes 4 servings
- 1 medium-size bunch (about 13 ounces) tender Asian greens, such as bak choi or baby bok choi,
- 3 tablespoons peanut oil
- 4 cloves garlic, peeled, bruised until juicy with a flat side of knife, and coarsely chopped into 3 or 4 chunks
- 1/4 teaspoon salt
- 1 to 2 fresh red Holland chiles or other hot fresh red long chiles, such as Fresno or cayenne, stemmed and sliced on the diagonal into thin pieces (optional, but the chiles add appealing color and gentle heat; You can also use jalapeño or serrano peppers instead of Holland chiles.
1. Carefully inspect the greens, discarding or trimming off any spoiled stems or leaves. Trim the bottom ends off and discard. Wash the greens in several changes of the coldest possible water; tepid water might cause them to wilt, and you want them to stay as alert and perky as possible before being cooked. (Note: Because bok choi and baby bok choi tend to have pockets full of sand in the nooks where the leaves meet the center stem, be certain to pull the leaves back slightly away from the stem when you’re cleaning them. There are few things worse than a mouthful of sand when you want a mouthful of greens.)
2. Cut the cleaned greens into pieces 2-1/2 to 3 inches long. If any of the stems are particularly wide — say, more than 1 inch — or are tough or sinewy-looking, cut them in half lengthwise. If you’re using baby bok choi or baby Shanghai choi, you can either leave the heads whole or cut them in half lengthwise — it’s up to you. Spin the greens dry in a salad dryer or set them aside to air-dry on a kitchen towel or paper towels; they needn’t be bone dry — a little dampness won’t matter.
3. In a wok, 12-inch skillet, Dutch oven, or soup pot (any pot large and wide enough to comfortably hold the greens will do), heat the oil over medium-high heat. When it’s hot but not smoking — it should appear shimmery — add the garlic, the salt, and, if using, the chiles. Sauté, stirring until the garlic just begins to lose its rawness, about 1 minute. (Try not to let the garlic turn golden or golden brown, which would give this dish an inappropriate roasted taste.)
4. Add the greens. Raise the heat slightly and immediately begin to vigorously stir-fry the greens around the pot. Continue to vigorously stir-fry the greens until they just begin to go limp but the leaves remain a spring-green color and the stems are still crunchy-crisp, 3 to 4 minutes, depending on the type of greens. Taste for salt, adding only a pinch more if necessary (a little salt goes a long way with greens ).
5. Transfer the cooked greens to a large serving platter and serve promptly. Be careful not to pile the greens in a small bowl; since the greens will continue to cook for a minute or two after they’re removed from the heat, a serving bowl that crowds them may cause them to overcook and become mushy.
Adapted with permission from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore
Recipe by Candice Kumai
Coconut or vegetable oil cooking spray
1 3/4 cups gluten-free 1-to-1 baking flour (e.g., Bob’s Red Mill)
3/4 cup unsweetened dark Dutch-process cocoa powder
1/2 cup almond meal/flour
1 tsp aluminum-free baking powder
1 fully ripe avocado, finely mashed
3/4 cup granulated coconut sugar
1/2 cup finely grated beets (loosely packed)
1/3 cup plus 2 tbsp unrefined coconut oil, melted
1 tsp organic vanilla extract
1 tsp baking soda
1 tbsp apple-cider vinegar
2 tbsp powdered sugar
Heat oven to 350°. Cut a round parchment-paper base for the bottom of your 8-inch cake pan. Grease pan with spray; add parchment round to the base.
In a bowl, whisk together flour, cocoa powder, almond meal, and baking powder.
In a second bowl, whisk together avocado, coconut sugar, and beets. Slowly whisk in coconut oil and vanilla extract. Add 1 cup water, and whisk to combine well.
Incorporate the flour mixture into the
wet ingredients until combined.
In a third bowl, combine baking soda and apple-cider vinegar until mixture fizzes. Fold into cake batter.
Using a rubber spatula, spread cake batter evenly into pan. Bake on the center rack until a toothpick inserted in the middle comes out clean, 22–24 minutes. Once cooled, use a mesh sifter to dust the cake top with powdered sugar.
Recipe by Anne Milneck
1 acorn squash, seeded and sliced into 6-8 wedges
1/2 oz Beau Monde Blend
1 tsp salt
1 Tbl butter
1 Tbl brown sugar
1/4 cup pecans
1/4 cup dried cranberries
Preheat oven to 375 degrees. Sprinkle the acorn squash wedges with Beau Monde Blend. Roast in the oven for 15-20 minutes or until a knife pierces the squash easily. While the squash is baking, heat a saute pan over medium heat. Add the butter, brown sugar, pecans and cranberries. Once the butter and brown sugar melts, saute until fragrant and the brown sugar becomes thick and syrupy. Place the squash wedges in a serving bowl and pour the sugar-nut-cranberry mixture over the top. Serve immediately.
2 tablespoons freshly grated ginger
2 tablespoons unsalted butter
1 tablespoon chicken base
1 cup honey
1⁄2 cup brown sugar
1 cup water
2 tablespoons cornstarch
In sauté pan, cook ginger with unsalted butter until tender.
Add chicken base (chicken base is concentrated, paste-like flavor essence sold in larger supermarkets and gourmet stores), honey and brown sugar.
Mix water and cornstarch and add to ginger mixture.
Let simmer for 5 minutes; keep warm.
Serve with baked spaghetti squash (Baked 45 minutes at 350, cut in half lengthwise and placed on baking pan cut side down. After baking, remove strands and serve with the ginger honey glaze and butter).
Yield: 4 servings
1 small spaghetti squash cut in half, deseeded
2 tablespoons butter
1 tablespoon honey
1/2 tablespoon minced ginger
Salt and black pepper to taste
Pre-heat oven to 375 degrees. Place squash on baking dish and add the butter, honey, ginger and seasoning. Bake for 45 to 60 minutes until squash is al dente. Do not overcook the squash. Spoon out squash and check for seasoning. Keep warm for serving.