I’m growing new exciting vegetables for me this year and one of my favorite that I’m going to replant for a fall crop was Bok Choi (also spelled Bok Choy). I thought they were baby Bok Choi when I planted them but they ended up full size. No difference-they are delicious! I love chopping them up and putting them in rice dishes and stir-frys.
I also like to cut them in half and then saute them in a little olive oil. Once they are brown on the cut side, I turn them over and cook some more till slightly brown. Then I put a little water (like 2 tablespoons) in the pan and a lid on to finish cooking them. The steam from the water makes them tender. Then just before taking it out of the pan, I splash a little tamari on them in the pan and then serve them. Another wonderful vegetable!
Here is a great recipe for pumpkin or any winter squash soup. I know this is out of season but want it in the recipe section of the blog. Besides I still have many bags of pumpkin puree in my freezer I need to use up from my giant pumpkin, Hercules from last year!
JANNINE’S PUMPKIN SOUP
About 10 lbs of pumpkin or winter squash
Chicken broth or vegetable broth or water
1 can Coconut milk (whole or lite)
fresh grated ginger
honey to taste
Cut, quarter and clean out your squash of seeds and stringy stuff. Put oil on exposed edges and put face down on foil lined cookie sheet and place foil on top so it doesn’t dry out. Cook at 350 degrees for 30-45 minutes until soft when pierced by fork. Scoop out and place in a big soup pot and add 8-10 cups of either water, OR chicken broth OR vegetable broth-your preference. Then take a mixer or one of those hand held blender wands and mix till smooth. Heat and add the can of coconut milk, some fresh grated ginger (peel first) and honey to taste. Do not boil. Yummy!
Here is my other pumpkin soup recipe that I got from my friends Caleb and Genevieve. It’s really yummy too.
SPICED PUMPKIN SOUP
½ tsp fresh grated ginger
½ tsp cumin
2 cloves minced garlic
1 cup chopped onion
1½ cups apple cider
⅓ cup bourbon
¼ cup maple syrup
2 lbs cooked FRESH pumpkin (this is about 4 lbs before cooking)
1 can chicken broth or 2 cups veggie broth or water
2 cups milk
1 TLB flour
1 tsp salt
black pepper to taste
3TLB chopped parsley or cilantro
Saute onions, ginger, cumin, and garlic 5 minutes or until lightly brown. Stir in apple cider, bourbon, syrup, pumpkin, and broth. Bring to boil and simmer 10 minutes. Take out mixture and puree in blender in batches until all blended or use (“magic wand” to puree right in pot) Return pureed mixture to pot and add milk, flour, salt, and pepper. Cook till just heated (do not boil) stirring occasionally.
Serve with dollop of sour cream and sprinkle parsley if desired. For vegetarians, leave out dairy and replace milk with coconut milk, chicken broth with veggie broth.