by Ashley and Caleb
The same fated night that Dan and Lorraine changed our lives with the delicious bacon/bok choy combo, they rocked our world with this salad:
Apples
Lemon juice
Balsamic vinegar
Blue cheese
Walnuts or pecans
Slice the apples and sprinkle with lemon juice. Drizzle balsamic vinegar over the apples just before serving and throw some blue cheese and chopped nuts in there and get down with your bad self. (Lorraine claims that she overdid it with the vinegar the night we had it, but it ROCKED. I don't think there's any way you can go wrong here, do you?)
Dan and Lorriane- can you come over and cook for us some more?
Saturday, April 14, 2012
Bacon Bok Choy
by Ashley and Caleb
We recently had dinner with our friends Dan and Lorraine, and this is what they cooked. It was SO good and takes under 30 minutes to make. Caleb and I have cooked it about once a week since then and Adelaide keeps saying "I LOVE bok choy!"
1 head bok choy- the leafier the better
6 pieces of uncooked bacon
garlic powder (Caleb wants to try fresh next) to taste
salt and pepper to taste
Rinse and chop bok choy down to where it is mostly the white stem. Discard stem and set aside chopped bok choy. Cut bacon into bite-sized pieces and cook in a wok or high-sided pan until browned and just crispy. Drain fat and return to pan. Add the bok choy, salt, pepper and garlic powder and toss until bok choy is wilted and soft. Serve over rice.
SO GOOD!
*Notes: I put down about 6 pieces of bacon, but you can add as much or as little as you like, depending on your definition of "healthy". But let's not get into that here...my point is that the bacon flavor is really what makes this dish. We use a bacon that has no added nitrites/nitrates and crisps up nicely. Great for a busy weeknight.
We recently had dinner with our friends Dan and Lorraine, and this is what they cooked. It was SO good and takes under 30 minutes to make. Caleb and I have cooked it about once a week since then and Adelaide keeps saying "I LOVE bok choy!"
1 head bok choy- the leafier the better
6 pieces of uncooked bacon
garlic powder (Caleb wants to try fresh next) to taste
salt and pepper to taste
Rinse and chop bok choy down to where it is mostly the white stem. Discard stem and set aside chopped bok choy. Cut bacon into bite-sized pieces and cook in a wok or high-sided pan until browned and just crispy. Drain fat and return to pan. Add the bok choy, salt, pepper and garlic powder and toss until bok choy is wilted and soft. Serve over rice.
SO GOOD!
*Notes: I put down about 6 pieces of bacon, but you can add as much or as little as you like, depending on your definition of "healthy". But let's not get into that here...my point is that the bacon flavor is really what makes this dish. We use a bacon that has no added nitrites/nitrates and crisps up nicely. Great for a busy weeknight.
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