Sauteed Bok Choy

 
 

This is one simple way you can make Bok Choy taste delicious.  Just cut each bok choy in half lengthwise and season with salt and pepper.

 

Heat your pan and add garlic infused olive oil, sesame oil and some grated ginger.

 

Saute your bok choy for 5 minutes maximum on a highish heat.  The leaves will wilt but the stalks should still be crunchy. 

 

This is a Low FODMAP dish.

Parsnips & Carrots

These Parsnips & Carrots were roasted after being dusted with a mixture of orange zest, brown sugar, chili powder and salt.  A nice way to jazz them up!

Need Some Inspiration? Try Some Vegetables!

 

Carrot and Parsnip Patties with Spicy Yoghurt Sauce

Food on Friday: August Edition was another gem. Thank you to everyone who participated.

The pic at the top was brought over by  MJ's Kitchen – Carrot and Parsnip Patties with Spicy Yoghurt Sauce

And how about these Roasted Tomatoes by James & Everett!

Finishing with Linsy's Vegetarian Vietnamese Spring Rolls with Spicy Peanut Sauce

For other Vegetable dishes head over to this Pinboard.

Food on Friday: August 2020

It's the second Friday of the month so here is Food on Friday. 

 

As you can see, there are 2 new themes –  Snacks & Treats and Vegetables .  I hope you'll find some great stuff in your archives to share.

 

Feel free to add a number of things under each category and come back later in the month to add more if you would like to.   

 

To add your dishes, just put the name of the dish together with your blog name/name into the first Mr Linky box you will find below.  Then paste the url for your post about it into the second box. Mr Linky now makes you tick a compliance box which I always forget first time!

 

I'll be pinning your creations to the relevant Pinboards –  Snacks & Treats and Vegetables

 

Have fun!

Portabello Mushrooms on Toast

Ingredients:

Portabello mushrooms

Crispy shallots

Oil/butter

Parmesan and Colby cheese (grated)

Breadcrumbs

Chilli flakes

Chicken stock (preferably lower salt)

Crème fraiche

Pepper

Toast

Method

I put some oil and butter in a pan – I then popped in the mushrooms with the gill side up.

I seasoned each mushroom with pepper and popped grated cheese into each one.  I topped each one off with breadcrumbs.

I fried the mushrooms with the lid on so that the cheese would melt.  I didn't turn the mushrooms over at all.

I created a sauce by adding the chicken stock and crème fraiche.  Added some chilli flakes for zing.

Served on toast with the pan sauce spooned over.

This was tasty but a bit salty because I used concentrated chicken stock.

A Reminder of a Simple Sliced Tomatoes Plate

I mostly just do this Sliced Tomatoes Plate as a starter for Christmas lunch or for some other special occasion – but really it is so easy to do and delicious that I should do it far more often.

All you need are some beautifully ripe tomatoes.  These were good ones although sometimes I have been able to find beefsteak tomatoes and done them without any refrigeration – and then they were fabulous.

Slice your tomatoes and arrange them on a plate.  Slice some onion really finely – as finely as you can and put a small amount onto each slice of tomato.  It will sort of melt into the tomato – and won't taste oniony!

Then season with salt and black pepper.  Sprinkle some chives and dill (or any other aromatic green herbs) on top for colour and then drizzle a little extra virgin olive oil over the top.

Just so yum!