A delicious stir-fry is on tap tonight with one of my favorite cruciferous vegetables, bok choy! Baby Bok Choy is desirable for this recipe but some stores may not carry it on a regular basis. You’ll easily find adult bok choy though. Feel free to use either one.
You’ll need 1 C. dry quinoa and 2 C. water ready to go as you start the recipe.
When I was a kid in Montana, my mom used to call this dish “Spanish Rice.” I make it a little differently. Arugula and fresh cilantro were way too “exotic” to find on the menu in Montana back then, but now they’re mainstream.
Use last night’s leftover rice for tonight’s meal.
Tonight’s dinner offers lots of interesting color, flavor and texture to dazzle diners. It features a unique version of poached halibut served with cranberry chutney. The plate will also feature nutty rice and some seared zucchini, sweet onion and bell pepper.
You’ll also cook an extra 6 oz. of halibut for a seafood pasta meal on Friday.
Eating a little lighter from time-to-time is good for all of us, so today we have warm, freshly-cooked chicken slices (or plant-based option) on a multi-textured dinner salad. Lettuce, cucumber, tomatoes, dried tart cherries and steamed broccoli play parts in this salad celebration. It’s dressed with a warm orange juice based, Asian-style dressing.
East meets west tonight in this terrific Western-style stew with an Asian accent. Lots of plentiful root vegetables; sweet potatoes, mushrooms, carrots, yam, rutabaga and onion inhabit this stew. It has fresh cilantro and basil with citrus overtones that are all worked into a European-style brown gravy. You’ll also make some delicious and hearty marinated/grilled tofu to add to this meal. Make it early in the day. You’ll find the recipe in “Tips and Time Savers”. Use commercially made Asian-style Baked Tofu if not making Marinated/Grilled Tofu.
February Saturdays! It’s January 27 and we’re moving into February.
Another great week of dining lies ahead. It’s time to plan ahead and create your grocery orders.