Recipes: Beef, Broccoli, and Bok Choy
A main dish with beef and two green vegetables – broccoli and bok choy. This dish is inspired from my Mom’s Beef & Broccoli recipe a few years ago. We took her Beef and Broccoli recipe, adding more ingredients, and removed other ones. The main dish includes both your meat and vegetables, yet the kids love it! You can choose whatever meat you want to use with this recipe and whatever amount of broccoli. We like this nice blend of meat and broccoli with a touch of bok choy for this recipe.
Beef, Broccoli, and Bok Choy
A main dish with beef and two green vegetables – broccoli and bok choy. This dish is inspired from my Mom’s Beef & Broccoli recipe a few years ago. The main dish includes both your meat and vegetables, yet the kids love it!Servings: 4 peopleEquipment
- Wok
Ingredients
- 1 lb Lean Beef Steak Round, Sirloin, or Flank Steak work well
- 1 head Fresh Broccoli
- 1 head Fresh Bok Choy Small
- 2 tbsp Low Sodium Soy Sauce
- 1 clove Garlic, minced or pressed
- 2 tbsp Olive Oil
- 2 tbsp Water
- 1 1/2 tbsp Corn Starch
- 1/4 tsp Ground Ginger
- 1 cup Beef Broth
- 1 dash Red Pepper Flakes
Instructions
- Cut broccoli and bok choy into 1 inch pieces set aside. Slice the beef along the grain into 1/2 inch wide strips. In bowl mix beef, soy sauce and garlic. Let marinate 10 minutes. Mix together corn starch, ground ginger, dash of red pepper, and beef broth.
- When wok is hot add 1 tablespoon of oil, add half of the meat mixture. Stir fry until browned (about 2 to 3 minutes). Repeat with second half of meat and 1 more tablespoon of oil.
- Stir in the broccoli for about 1 minute. Add water cover and cook about 3 minutes.
- Add cooking sauce to meat and stir until the sauce has thickened. Add the bok choy and cook for about another minute or until it starts to wilt.
You can add in all kinds of other ingredients like onions, mushrooms, spinach, and more to your main dish.
Hot and ready to be eaten for dinner!
Recipes: Cheese & Vegetable Topped Chicken
Cheese & Vegetable Topped Chicken
This recipe is an altered and lighter version of the Chicken Tomato Pasta Recipe. The Cheese & Vegetable Topped Chicken recipe is a lower carb version, but is still tasty and healthy. It is basically baked boneless skinless chicken breast topped with spinach, bok choy, mushrooms, and cheese. If you are trying to cut out dairy you can eliminate the cheese and it is still a great main dish.
Cheese & Vegetable Topped Chicken
The Cheese & Vegetable Topped Chicken recipe is a low carb, but is still tasty and healthy. It brings baked boneless skinless chicken breast together with a topping of spinach, bok choy, mushrooms, and cheese.Servings: 2 peopleIngredients
- 1 lb Boneless, Skinless Chicken Breasts cooked, seasoned, and drained
- 1 cup Fresh Spinach
- 1 cup Fresh Bok Choy
- 1/2 cup Fresh Mushrooms
- 1 tbsp Olive Oil
- 1/2 tsp Minced Garlic
- Sliced or Shredded Cheese
Instructions
- Preheat the oven to 350 degrees. Grease a broiler pan and put the chicken breast on it (this allows the extra fat and/or juices to drain down and away from the chickens). Sprinkle lightly with seasoning – salt, pepper, and/or chicken seasoning. Bake until cooked through.
- While the chicken is cooking. Slice up the vegetables into about 1/2 inch to 1 inch pieces (spinach, bok choy, mushrooms). Heat 1/2 tablespoon of olive oil and minced garlic in a pan over medium heat. Add the mushrooms and cook them for about 2 minutes. Add the spinach and bok choy, cooking for an additional 3 minutes or until the leaves are starting to wilt.
- Place your baked chicken breasts on the plates. Top with the vegetable mixture. Optional: Garnish tomatoes and sliced or a sprinkle of shredded cheese.
Cheese & Vegetable Topped Chicken sitting on a layer for diced tomatoes (optional)
Recipes: Eggs with Portobello Mushrooms (Breakfast)
Eggs with Portobello Mushrooms for breakfast. The mushroom slices makes it resemble a flower shape.
At times breakfast can be kind of hurried around our house. Especially when the kids are trying to off to school, Jake’s heading into work, and I have various activities going on that day as well. We try to have our family dinners together during the weekdays and on Saturday morning we have a family breakfast or brunch (most Saturdays). We started doing this because Saturdays typically get busier and fill up the later in the day. This allows us to have at least one meal a day together as a family.
It is always nice when we have a chance to sit down, relax, and enjoy some time together at breakfast. A lot of times Jake’s will make up something tasty for our family breakfast. One day Jake was frying up an egg for himself and told me that he was going to make me something for breakfast so don’t worry about getting anything ready for myself that morning. When I arrived at the table this is what I had waiting for me. He had made scrambled eggs topped with bok choy, ham, cheese, and surrounded by a sliced up and sauteed portobello mushrooms. It was delicious!
Eggs with Portobello Mushrooms Recipe:
- 1 Egg
- 1/2 cup Fresh Bok Choy (cut into 1 inch strips)
- 1/4 cup Ham (diced)
- 1 large Portobello Mushroom Cap (cut into strips)
- 1/2 tablespoon Olive Oil
- 1 slice Ultra Thin Sargento Colby Jack Cheese
1. Slice the bok choy, ham, and portobello mushroom cap and set aside.
2. Heat the olive oil up in a pan on medium heat for 1 minute. Add the portobello mushroom and diced ham; cook for 3 minutes.
3. While the mushroom and ham is cooking make crack the egg and beat it slightly to make scrambled eggs. Add 1/2 tablespoon of water or milk (I prefer water in my scrambled eggs, but a lot of people like milk). Place the scrambled egg into a small frying pan that is lightly greased (spray with cooking oil or a couple drops of olive oil).
4. As the egg is cooking add the bok choy to the mushroom and ham mixture. Cook until the bok choy starts to wilt.
5. Place the egg in the center of the plate. Top with the bok choy and ham. Add the portobello mushroom slices around the outer edge of the egg stack and top with a slice of cheese.
It tasted AMAZING! A great start to the day!
Recipes: Chicken Tomato Pasta
Chicken Tomato Pasta Dish
Another great meal made by my awesome husband. He came up with this pasta recipe one Sunday for lunch. The base is animal shaped pasta noodles (can you guess who picked out the noodles)?! Topped with chicken, tomatoes, bok choy, spinach, and mushrooms. It was a fresh and tasty combination perfect for dinner out on the deck with the family on a sunny Sunday afternoon.
Chicken Tomato Pasta Recipe:
- 1 lb Chicken Breasts (sliced, cooked, seasoned, and drained)
- 12 oz Pasta (we used Organic Vegetable Pasta in the shape of Animals)
- 1 large Tomato (or can of diced tomatoes)
- 1 cup Fresh Spinach
- 1 cup Fresh Bok Choy
- 1/2 cup Fresh Mushrooms
- 1 tablespoon Olive Oil
- 1/2 teaspoon Minced Garlic
- Optional – 1/2 small Onion
- Optional – 1/4 cup shredded Cheese
1. Slice the chicken in about 1 inch strips. Heat 1/2 tablespoon of Olive Oil in a frying pans on medium heat and add the minced garlic (and onion if using it). Cook over medium heat for 3 minutes. Add the chicken and stir gently as every couple minutes while working on the other steps.
2. Add water to a pot and turn it on medium-high until it is at a rolling boil and add the pasta. Cook the pasta per the directions on the package.
3. Slice up the vegetables into about 1/2 inch to 1 inch pieces (tomatoes, spinach, bok choy, mushrooms). Heat 1/2 tablespoon of olive oil in a pan over medium heat. Add the mushrooms and tomatoes cooking them for about 2 minutes. Add the spinach and bok choy, cooking for an additional 3 minutes or until the leaves are starting to wilt.
4. Scoop some pasta onto your plate. Top with the tomato and vegetable mixture. Add the chicken and a little more of the tomato and vegetable mixture. Optional: Garnish with sauteed bok choy centers and a sprinkle of shredded cheese.
Chicken Tomato Pasta with a Bok Choy garnish!
Recipe: Seasoned Bok Choy
Seasoned Bok Choy
One the newest vegetables our family has gotten hooked on is Bok Choy! It was first given to us their our Community Supported Agriculture group and after cooking it a few different ways we decided it was one we wanted to eat more often. Jake came up with a couple different recipes that our whole family enjoys. Our favorite way to eat Bok Choy is grilled, but over the winter since it was cooler and we weren’t grilling as much he came up with another tasty recipe.
Seasoned Bok Choy:
- 12 fresh Bok Choy Leaves
- 1 tablespoon Olive Oil
- 1/2 Onion
- 1/2 tablespoon Soy Sauce
- 1/4 teaspoon Garlic (or 1 clove)
- 1/4 teaspoon Sesame Seeds
Remove the bok choy leaves from the stock. Rinse and cut up into about 1 inch lengths. Fill a bowl full of ice and water then place the leaves inside the bowl to cool. In a pan begin to heat up the olive oil on medium after a minute add the onions and garlic. Saute the onions for a couple minutes then add the cooled bok choy and soy sauce for about a minute just enough to make the leaves more tender and blend the flavor. Remove from heat and stir in the sesame seeds.
Fresh & Healthy: Fall Harvest – Community Supported Agriculture (Week 6)
We are enjoying our Fall Harvest with our Local Farm with Community Supported Agriculture program. The pumpkin we received last week was amazing we found out that it was called a Musquee de Provence Pumpkin, delicious! We are now over halfway through our fall harvest, we just picked up week number 6. The Fall harvest is 10 weeks long through our farm. We are thrilled to get the produce and fresh eggs. Our family is doing a half share again for this harvest.
Fall Harvest Week 6 of Fresh Goodies from our CSA!
Fresh goodies from our Local CSA Farm! Items in our Basket this Week:
- 3 Green Tomatoes
- 1 large bundle Bok Choy
- 3 Beets
- 6 Brown Potatoes
- 2 Sweet Potatoes
- 1 Half Dozen Fresh Eggs
I am looking forward to eating these goodies this week! Thanks everyone for the delicious Recipes! To find out how you can be a part of a local CSA check out this post – Fresh & Healthy: Community Supported Farms
