Asian spinach salad
Recipe By : R.J.Veggies
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound fresh spinach -- washed and trimmed
1 tablespoon soy sauce
1 1/2 tablespoons sesame oil
1 tablespoon sesame seeds -- toasted
2 cloves garlic -- minced
1 teaspoon sugar
1 tablespoon rice wine vinegar
freshly ground pepper -- to taste
Steam spinach until tender, about 3 minutes. Drain and squeeze out as much water as possible. Chop coarsely.
In a bowl, combine soy sauce, oil, seeds, garlic, sugar, vinegar and pepper. mix well. Add spinach to sauce and toss to coat. Serve hot or cold.
Per Serving (excluding unknown items): 92 Calories; 7g Fat (58.4% calories from fat); 4g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 347mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
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Bok choy salad
Recipe By : R.J.Veggies
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/2 cup red wine vinegar
1/2 cup olive oil
1/2 cup sugar
1 tablespoon soy sauce
1/4 cup margarine
1/4 cup slivered almonds
1/4 cup sesame seeds
2 packages ramen noodles -- 3 ounce packages
1 head bok choy -- medium, chopped
3 green onion, whole -- chopped
In a small bowl, whisk together the vinegar, oil, sugar and soy sauce until sugar dissolves. Set aside.
Melt margarine in small skillet. Crush the ramen noodles while still in their packaging. Discard seasoning packet and add noodles to the margarine along with almonds and sesame seeds. Saute until golden brown. Remove from heat and drain on paper towel.
Chop the bok choy and green onions. Place in large bowl. Add noodle mixture and dressing; toss and serve at once.
Per Serving (excluding unknown items): 277 Calories; 24g Fat (74.6% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 203mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 4 1/2 Fat; 1 Other Carbohydrates.
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Bok Choy Stir Fry
Recipe By : R.J.Veggies
Serving Size : 4 Preparation Time :0:00
Categories : Quick Side Dish
Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons soy sauce
2 tablespoons water
2 teaspoons sugar
1 tablespoon canola oil
1 bunch bok choy
4 green onion, whole -- sliced
3 cloves garlic -- minced
crushed red pepper -- to taste
2 tablespoons peanut -- coarsely chopped
In a small bowl, mix soy sauce, water and sugar; set aside
Cut bok choy ribs and leaves crosswise into 2-inch pieces
In a wok or large, deep skillet, heat canola and sesame oils over medium-high heat. Add bok choy, green onions, garlic, soy sauce mixture and pepper flakes. Stir-fry just until bok choy is wilted, about 3 minutes. Stir in peanuts and serve immediately over steamed rice.
Per Serving (excluding unknown items): 79 Calories; 6g Fat (61.3% calories from fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 530mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
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Brilliant green and red soup
Recipe By : R.J.Veggies
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 large onion -- chopped
1 clove garlic -- crushed
4 stalks celery -- chopped
1 teaspoon ground cumin
2 tablespoons olive oil
6 cups spinach -- packed, stems removed
4 cups chicken broth
1 teaspoon dried oregano
4 tomato -- diced; divided (2 cups, 2 cups)
salt and pepper -- to taste
Place onion, garlic, celery, and cumin in pot with olive oil over medium heat. Cook 5 minutes.
Add spinach; stir well. Reduce heat to low; cover. Simmer until spinach is wilted, about 4 minutes (about 2 minutes if using frozen spinach).
Add broth and oregaro; simmer, covered, 20 - 25 minutes.
Working in batches, puree mixture. Place mixture and 2 cups diced tomatoes in pot and heat through. Season with salt and pepper.
Serve, garnished with reserved diced tomatoes.
Per Serving (excluding unknown items): 103 Calories; 6g Fat (49.2% calories from fat); 5g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 564mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.
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Garlicky bok choy saute
Recipe By : R.J.Veggies
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 tablespoons peanut oil
1 teaspoon salt
1 1/2 pounds bok choy
4 cloves garlic -- chopped
Heat wok over high flame 1 minute.. Add the oil and heat. When it is very hot (on verge of smoking), add salt, garlic and bok choy.
Stir-fry until bok choy is wilted, about 3 minutes.
Per Serving (excluding unknown items): 116 Calories; 10g Fat (76.0% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 644mg Sodium. Exchanges: 1 Vegetable; 2 Fat.
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Spinach prosciutto salad
Recipe By : R.J.Veggies
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1/3 pound prosciutto -- finely chopped
1/2 cup olive oil
2 cloves garalic -- chopped
1/2 cup dry white wine
1/2 cup lemon juice
2 tablespoons sugar
salt and pepper -- to taste
2 pounds fresh spinach -- washed, stemmed, and torn into pieces
1/2 cup walnuts -- chopped
1 cup black olives -- sliced
1/4 cup parmesan cheese -- grated
Cook and stir prosciutto in hot oil in skillet over medium heat. When browned, add garlic. Cook 2 minutes. Add wine, juice, sugar, salt and pepper; heat just until simmering. Pour over spinach in bowl.
Add walnuts, olives and parmesan to bowl; toss. Sever at once while dressing is still warm.
Per Serving (excluding unknown items): 190 Calories; 15g Fat (69.4% calories from fat); 8g Protein; 7g Carbohydrate; 3g Dietary Fiber; 10mg Cholesterol; 530mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.
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