10-Minute Side Dish: Bok Choy

10 minute side dish, Asian, Low-carb, My Tasteful Life, Paleo, Stir-fry, vegetables
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Bok choy with teriyaki glazed Sea Bass.

Bok choy is a Chinese cabbage that lends itself to being sautéed over high heat. It’s a delicious vegetable that you can find in most grocery stores, and I think it’s a great alternative to my regular green side dishes.

I really love baby bok choy because of its delicate taste and texture. But the regular variety is just as good and easier to find. To prep bok choy, remove the lowest, hardest white part where all the leaves connect. Rinse with water and pat dry. Then slice into 1/2″ strips, including the leaves.

The rest is up to you. The recipe below calls for a quick sauté with ginger, garlic and onion, but you can add it to stir fry or even roast it in the oven. Bok choy works with any protein, so instead of green beans or sugar snap peas, grab some bok choy this week. Try it once, and I’m sure you’ll be adding it to your vegetable rotation.

Ingredients

1 large head of bok choy or 3 heads of baby bok choy IMG_2944

1/2 red onion, sliced

2 garlic cloves, minced

2 tablespoons fresh ginger, minced

1 teaspoon red pepper flakes (optional – reduce or remove if you don’t like heat)

2 tablespoons low sodium soy sauce or coconut aminos

1 tablespoon coconut oil or olive oil

1/2 teaspoon sesame oil (optional)

Process

Heat oil in a large skillet or wok over medium-high heat for 30 to 60 seconds. Then stir in the garlic and ginger and cook for another minute. Add onion and cook for another minute. Then add all of the bok choy.

Cook, stirring regularly, for 6 minutes. Turn heat to high, add the soy sauce or coconut aminos, and the red pepper flakes. Continuously stir for another minute. Turn off heat and let sit for a few minutes before serving.

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Low-Carb Appetizer: Zucchini Parmesan Crisps

Appetizers, Herbs, Low-carb, My Tasteful Life, Party Planning, tips, vegetables

Do you ever have one of those fun and busy weeks that by Sunday afternoon you feel like you need another weekend? That’s how last week was for me. There were dinners out during the week, farmers’ market and a cookout with friends on Saturday, and then I spent Sunday helping out around my mom’s house.

By Sunday evening, I had no energy to cook and no desire to eat out. That’s when a stocked refrigerator is my best friend. Ummm … what do I have that isn’t a lot of work, that’s tasty, and that isn’t too far off from Paleo?

I found some sopressata (Italian dry cured pork similar to hard salami), a block of Irish cheddar cheese (I know it’s not Paleo but my house would revolt without a little cheese), and three fresh zucchinis from the farmer’s market. In my pantry, I located a can of olives and a bag of pistachios. IMG_3050

A cheese and meat board is simple and delicious, but I used this opportunity to do  something new with the zucchini. Since I wasn’t making a full dinner, I decided to try my hand at Zucchini Parmesan Crisps.

This simple recipe had been floating around the web for a while, and now was a perfect chance to try something new while sneaking veggies into my charcuterie and cheese plate.

On my first attempt, I was able to create a delicious and surprisingly healthy finger food. However, the zucchini rounds didn’t quite get crispy enough for my liking, probably because zucchinis naturally contain a lot of water. Don’t get me wrong – we ate all three zucchinis’ worth. However, I couldn’t help but think a slightly alternative prep work could have yielded a more delicate and crunchy texture.

Round two was more successful and that recipe is below. Make it tonight for a low-carb appetizer or keep it in mind the next time you need a vegetable to round out a meal or a table of finger foods.

Tools You’ll Need

Paper towel or hand towel

Baking sheets

Parchment paper or baking mat

Basting brush

Ingredients

3 medium to large zucchinis, sliced into 1/8” to 1/4″ thick rounds (this is a great time to use a mandolin slicer)   IMG_3018

2 tablespoons olive oil or coconut oil

4 tablespoons freshly grated Parmesan cheese

2 tablespoons your choice of herb (I use chives, parsley or basil)

1 scallion, green and white parts, chopped

1 teaspoon pepper, freshly cracked

1/4 cup Kosher salt

Process

Preheat the oven to 425 degrees. Mix cheese with pepper and herbs, set aside.

In a single layer, spread the zucchini rounds on a large paper towel or clean hand towel. Generously sprinkle the kosher salt over the zucchini. The salt helps draw out the moisture in the zucchini, which will help make it crisper.

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After 10-15 minutes, pat the zucchini dry, removing the majority of the salt. Then line a baking sheet with either the parchment paper or the baking mat, and place the zucchini rounds in a single layer on the baking sheet.

Using a basting brush, lightly spread the oil on top of the rounds. Then sprinkle with the cheese mixture. Bake on the center or upper third rack for about 30 minutes until they are crisp but not burned. Serve immediately and enjoy.

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Quick Garlic Beef with Wilted Greens

Asian, Garlic, Greens, Marinade, My Tasteful Life, Paleo, Sirloin, Stir-fry, Swiss chard
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Garlic Beef with Wilted Greens over jasmine rice.

This Garlic Beef recipe will surprise you with its taste, speed and ease. I found it in a cookbook I recently picked up, One-Pot Paleo. It’s packed with flavor and healthy greens, and the high heat sears the beef and caramelizes the garlic.

Wilting greens makes it easy to eat large quantities of healthy leafy vegetables. I love the effect of watching four or more cups significantly reduce while cooking over high heat. The balance of protein and vegetables in this dish creates a satisfying and healthy effect you will surely love.

This quick recipe is a weeknight’s best friend, and it works great served with cauli-rice or jasmine rice. The sirloin takes a little knife work, and you want to marinate the beef for at least 30 minutes. But once you turn on the heat, this one-dish meal only takes 10 minutes and feeds 3 adults.

Ingredients

1 pound sirloin steak, thinly sliced

1/4 cup olive oil or coconut oil

1 teaspoon sesame oil

1/2 teaspoon fresh cracked pepper

8 cloves of garlic, minced

1 medium red onion, thinly sliced

4-6 cups mixed leafy greens, such as bok choy, spinach, Swiss chard and baby kale

1/4 teaspoon red pepper flakes

2 tablespoon low-sodium soy sauce or coconut aminos

Process IMG_2978

Thinly cut the sirloin on an angle into 1/8” thick slices.

Combine the beef with the  minced garlic, black pepper, and oil. Marinate for at least 30 minutes but no longer than an hour.

Heat a large skillet over medium-high heat and let the pan warm up. Add the sirloin to the hot pan and stir-fry for 4 minutes. Add the onion and continue to cook for 2 more minutes. Then add the greens on top of the beef.

Cook, stirring regularly, for another 3 minutes. Add the red pepper flakes and soy sauce and turn the heat up slightly to dry out the pan. Stir fry for another 3 minutes, and then remove from heat. Let stand for 5 minutes before serving.

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10-Minute Side Dish: Peas, Red Onion & Bacon

10 minute side dish, Dijon, Herbs, Lamb, Paleo, Pancetta, Peas, pork, Turkey Bacon, vegetables

I love green peas. They’re bright, delicious little pops of goodness in my mouth. Trying to follow a Paleo diet means maximizing my vegetable dishes because I don’t eat the traditional sides like rice that we’ve become accustomed to consuming. IMG_2779

This peas and bacon recipe will make anyone a pea lover. The cured meat fat combined with the freshness of the peas and red onion is delightful. It works great paired with pork, lamb or chicken, especially when the protein is marinated in my Dynamite Dijon recipe.

This side dish’s surprise ingredient is mint. Its light and refreshing flavor is unexpected and perfect with the richness of the bacon and the sweetness of the red onion and peas. Don’t be afraid to add it! Your family and guests will be truly surprised by how much they love the touch of mint in this dish.

I’m happy to use frozen green peas, and that makes this even easier because I can keep them on hand. The amount of bacon (or you can easily substitute pancetta or even turkey bacon) is minimal – only 2 ounces. That’s only about 2 to 3 slices. Ask your butcher or deli for just a few slices of whatever cured meat you choose, and that way you don’t feel compelled to buy a pound in the traditional pre-packaging.

Ingredients

2 ounces bacon, pancetta or turkey bacon (if using turkey bacon, add 1 tablespoon of ghee, coconut oil or olive oil to the pan when cooking)

1/2 red onion or 1 large shallot, sliced IMG_2763

1 garlic clove, chopped

10 oz. bag or box of frozen peas

2 tablespoons fresh mint leaves, chopped

1/2 teaspoon sea salt or kosher salt

1/2 teaspoon fresh ground pepper

Process

Cut bacon or pancetta into small strips or chunks. Cook in large skillet over medium-high heat for 3 minutes, stirring regularly. Add the red onion or shallot and continue to sauté for another 5 minutes.

Reduce heat to medium and add the frozen peas. Stir and add the salt and pepper. Cook for 5-7 minutes until the peas are tender and bright green. Turn off heat, add mint, and stir. Serve hot and enjoy!

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