Baby Bok Choy
Our ingredient for the week is baby bok choy, and as a result, we have some great Asian-inspired meals planned.
It’s surprisingly hard to find information about bok choy on the internet (beyond lots and lots of recipes), but I did find this from Melissa’s Produce: It is a versatile vegetable which is delicious in soups and stir-fry, braised whole or sautéed. Once cooked, the leaves and stalks become more mild and add a hint of sweetness.
Spring Pasta With Prosciutto, Peas and Zucchini
We’ve made dishes like this before, but never with zucchini. We used orecchiette noodles and followed the first half of this Epicurious recipe more-or-less, but omitted the butter, rosemary, flour, egg, milk, and parsley. We did have some canned chicken on-hand that we included too. (It sounds gross, but I really like the canned chicken, especially on big cobb salads!)
I love prosciutto and Brandon loves sage, so this Cooking Light recipe is a winner at our house. We subscribe to Cooking Light and when this recipe graced the cover over a year ago, we had to make it. So, we did. And it’s been a favorite ever since.
We’ve made this dish with and without the “lemony” sauce and it’s superb both ways. We typically have it with angel hair pasta or quinoa and broccolini. (It’s the new broccoli!) I’m fairly certain that we pair it with those sides because that was on the Cooking Light cover.
Lemony Chicken Saltimbocca (sans the "lemony")
I love pizza. It’s one of my most favorite meals — it could even be considered one of my food groups. (Pizza & brussel sprouts)
For our first prosciutto meal, I made pizza. First, I took a plain, fresh dough from Trader Joe’s and let it rise, per the instructions. I tossed it a few times and spread it out over cornmeal. I made the pizza sauce by mixing some oil, minced garlic, herbs and tomato paste and added mozzarella, Parmesan, prosciutto (of course!), black olives and some caramelized red onions.
This is one of my go-to quick and affordable meals and I highly recommend making it for yourself. My most favorite pizza uses the TJ’s crust, garlic and olive oil “sauce,” caramelized onions, prosciutto, mozzarella, and brussel sprouts.
When you try this out, it’s very important to let the dough rise before you use it and also that you don’t over cook it. (If you do, it becomes hard as a rock!)
The finished product
I love, love, love prosciutto so this special ingredient was very welcome.
From Wikipedia…Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto.
I bought “prosciutto piccolo” which, according to eHow, translates from Italian means “little prosciutto” or “little ham.” The only difference between prosciutto and prosciutto piccolo is prosciutto is cured with bone while prosciutto piccolo is not. Even though the procedures are the same for curing ham in Italy, each region has its own specific standards. Prosciutto piccolo is a traditional Italian meat that is delicious when wrapped around fresh fruits and vegetables or served in a sandwich.
Fascinating. And delicious.
Cooking with prosciutto? Here are some great recipes!
This is the second time we’ve made fried plantain chips and they were pretty good!
Fry, baby, fry!
Brandon removed the plantain peel with a knife, which is a task in itself. Once they were cut, we threw them in some boiling canola oil and waited until they floated to the top. We split the plantain chips into a few batches and put coarse sea salt on them as soon as they were done frying.
Paired with some ground turkey tacos, these plantain chips were good. Unfortunately they didn’t keep well for my lunch the next day. While the plantain chips were fun, they were also a lot of work. Next time we’ll probably just be lazy and have tortilla chips.
The full meal deal
Caribbean Plantain & Hash
Our first plantain meal was Cooking Light’s Caribbean Pork & Plantain Hash. It was good, however, we used much less-ripe plantains than we were supposed to, since that’s what they had at MacPherson’s. I would recommend to use ripe plantains for this meal. I would also recommend against eating a raw plantain. They taste horrible. It’s a very overwhelming starch that turns your entire mouth dry. No good.
Anyway, try this dish, but with ripe plantains… (We added red beans and rice and it was very tasty!)
The full meal.