Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

  • I teach Nia, yoga and stretch!

    Nia: Thurs at 9 am

    Yoga: Tues at 10:30 am and Thurs at 6:00 pm

    Stretch: Thurs at 10:30 am

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Posts Tagged ‘bok choy’

Baby Bok Choy – Oh Joy!

Posted by terrepruitt on September 17, 2011

I am in love. I first mentioned bok choy on my blog when I was talking about foods that Dr. Oz thinks will help prevent cancer.  When I first mentioned it I thought I had never had it, but some commentors pointed out that I more than likely had it in Chinese food. Yeah, they, of course, were correct.  I really like baby bok choy in my soup.  I thought it would make a good substitution for green garlic. I thought it was more like an onion.  The other day I decided to buy some and add it to a chicken dish I had made. Oh my.

The baby bok choy added such a great flavor I wondered if I would like it sautéed by itself. So I cooked some up last night. I had faith I would like it. So much faith that I made my hubby collard greens, which he loves, so I wouldn’t have to share my baby bok choy. Oh my. It taste like butter. As I was eating it I kept thinking “butter”. So I wanted to verify that. So I sacrificed a bite to hubby. I said, “Does that taste like butter?” He agreed. I told him I didn’t put any butter in it and he said if he didn’t know better he would have said I was lying.

To cook it, I cut the ends off the top green portion and chopped them up, then after they are cooked tender I throw in the chopped green portion and cook them a bit. My cooking method is to saute it in garlic olive oil, with some onions and garlic salt – yeah, my norm.

I am convinced that boy choy does not taste the same although I have not tried it I just have experienced baby versions of veggies are different than “adult” versions. So I am sticking to the baby bok choy.

I forgot it was considered a cabbage.  I was just reminded that I had heard that because I wrote it in my Dr. Oz post.  But I don’t understand the classifications of fruits and veggies, so I am not surprised that I didn’t know it was considered a cabbage and then forgot it was considered a cabbage shortly after I learned it.   I do not think of cabbage as “stalky”.  I think of cabbage as a round head.  But . . . bok choy is considered a cabbage.  According to The Cook’s Thesaurus:

“bok choy = Chinese chard = Chinese white cabbage = Chinese cabbage = Chinese
mustard cabbage = pak choy = pak choi = baak choi = white mustard cabbage =
white celery mustard = taisai = bai cai”  and “bok choy sum = Canton bok choy”

I could not find specific nutrition information on BABY bok choy but WebMD said:

Per 1 cup:  Bok Choy Cooked

Calories                   20
Fiber                         3
Vitamin A              62%
Vitamin B-2           10%
Vitamin B-6           22%
Vitamin C               59%
Folic Acid               17%
Magnesium              6%
Potassium              18%
Omega-3s         100 mg

dance exercise, Nia teacher, Nia class, San Jose Nia, Nia San Jose, helpyouwell.com

It is a cruciferous vegetable.  Which family “takes its alternate name (Cruciferae, New Latin for “cross-bearing”) from the shape of their flowers, whose four petals resemble a cross,” according to Wiki.  Cruciferous vegetables have a lot of phytochemicals which are thought to have anti-cancer properties.  Could be that they also contain a lot of vitamins and minerals and are not short on delivering dietary fiber.  All of which I think contribute to health.

I really believe that baby bok choy is a vegetable that people who do not like vegetables could use as a “gateway vegetable”.  🙂  They could eat it allowing them to get used to the idea of vegetables and it could help start them on the path of eating vegetables.

What about you, do you like bok choy?  Have you tried baby bok choy?  I have a feeling that you will see more post about baby bok choy as I experiment with cooking it and eating it.

Posted in Food, Vegetables | Tagged: , , , , , , , , , , , , , | 6 Comments »

Easy Dinner – Yes, Please!

Posted by terrepruitt on September 8, 2011

After I taught my Nia Class in Willow Glen I had some shopping to do.  After shopping I rushed home because I was going to meet a friend in the afternoon back the way of my class, but I thought would shower so as not to offend her.  It was pretty warm here.  As is normal for a hot day, the late afternoon early evening is the hottest.  So as I was driving home from my visit I was not looking forward to cooking dinner.  I had chicken thawed in the fridge, but what else to cook?  I ended up visiting longer than I had planned and getting stuck in traffic on the way home so I didn’t want to stop to get anything to add to dinner because it was already late.  All the way home I was wondering what to cook.  When I got home it was really hot.  I thought it would be best not to turn on the oven or the stove.  I had an idea that maybe using my electric skillet would be cooler.  I do believe it was.  Although this is a common dish cooked in a crock pot or the oven.  When you have limited ingredients sometimes dinner is really easy.  I have found that with limited ingredients I come up with come pretty good meals.  Some end up being regularly cooked meals.

Ingredients:dance exercise, Nia teacher, Nia class, one pot dinner, easy dinner, healthy dinner, meat veggies rice dinner

-A little over a cup of rice
-32 oz broth
-1/2 cup of sherry
-1 tablespoon of worchestire sauce
-1/2 tablespoon soy sauce
-1 tablespoon marjoram
-1/2 tablespoon powdered garlic
-two large chicken breast (skinless, boneless)
-bag of green beans
-salt and pepper to taste**

I put the rice in the skillet with about half of the broth and turn the skillet on to its highest setting.  I started to cut up the chicken into bite size pieces.  When most of the broth boiled off, I added the rest of the broth, the sherry, the worchestire sauce, the soy sauce and stirred, then I added the marjoram.  I turned the heat down to the lowest setting.  I finished cutting up the chicken, then put it in with the rice I sprinkled the garlic on the chicken with some salt.  I turned it to the middle setting.  I let the chicken cook until it was almost done, then I added the green beans.  I stirred them into the dish and let it cook until they were done.

If you know me, you know I don’t like pepper — at all.  But my friend gave me some smoked pepper, which seems very different than regular black pepper.  It helped finish the dish off perfectly!  I brought the grinder to the table though so we could pepper our food separately.  My husband loves pepper.

I wasn’t planning on posting about this so I wasn’t keeping track of the time, but I think it all took about 30 to 40 minutes.  That is what I will plan on in the future, but I will keep an eye on it to see.  I am looking forward to using different veggies.  Frozen green beans is all that I had.

The last time I cooked an all in one dish I used the oven and I used brown rice and canned soup.  The rice was a bit crunchy still but I didn’t want to cook it longer because the chicken was done.  So that is why with this one I started the rice first, although this time I used white rice and it could have been less done.

I am working my way away from using canned soup so that is why I used broth and it came out great.  With the oven cooked dish I used broccoli.  I am looking forward to trying different veggies in the skillet.

I had forgotten about the electric skillet even though my parents use theirs all the time.  I am glad it was hot and I was at a loss of how to cook dinner because now I am going to start using my electric skillet more often.

Do you have an electric skillet?  If you do, what do you cook in it?  Do you have any favorite one pot recipes?

**09/10/11 — This actually made quite so we ate it a second night. On the third night it seemed as if all that was left was rice and green beans so I sauteed some baby bok choy and a can of chicken then put the left over rice and green beans in the pan and heated it up. Wow! I think I am a fan of baby bok choy!!!

09/12/11 — I didn’t take a picture while I was cooking it because I didn’t think of posting about it.  So the next night when we were having it for dinner I decided to at least take a picture of the food and the electric skillet, even though the food is on my dinner plate.  🙂

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , , , , , | 14 Comments »

Baby Bok Choy and Spinach Soup

Posted by terrepruitt on April 12, 2011

I was going off the “recipe” for Green Garlic and Spinach Soup, but I was not measuring and making it up as I went along so the measurements are not exact.

When I served it I put some mozzarella in it.  For hubby I put some raw onions and mozzarella.  But I made him taste it BEFORE I added anything and he thought is was good without the added onions and cheese.  I would imagine if you like pepper it would be a GREAT addition to this soup.  I was going to serve it with hot sauce to my hubby because originally I thought it was going to be rather flavorless, but it turned out not to be flavorless and he liked it.

Keep in mind that I made this up, never having made a soup like this and never having used the immersion blender.  So you might want to read my “Experimental Soup” post so that you know some of the issues if you haven’t done something like this before.  Basically keep an eye on things because this post is not a step by step, “turn stove on, turn stove off” kind of recipe.
Baby Bok Choy and Spinach Soup

–olive oil
–1/2 (ish) of a medium sized onion chopped
–some chopped onion (for garnish)
–2 bundles of baby bok choy
(chopped, bottom portion separate from leafy portion)
–2 or 3 tsp of minced garlic
–garlic powder
–garlic salt
–48 oz of chicken broth
–some beer
–shake or two of teriyaki
–1 6-oz bag of spinach
–1.5 (ish) wooden spoonful of cream cheese
–mozzarella

Sautee onions in the olive oil.  When the onions look tender add in the chopped bottom portion of the bok choy. Let it cook a minute, then add the garlic.  While the bok choy is cooking, add garlic powder and garlic salt to help the veggies sweat.  Sautee until tender.  Then pour in the broth.  Added some beer and teriyaki.

Stir it as you feel necessary throughout the entire process.

Bring to boil. Add the cream cheese if you are going to use it.  Add leafy portion of the bok choy and bag of spinach.  Gently boil for a few minutes or until the veggies are wilted.

Once the veggies looked wilted use the blender to mix it all up.

Ok, so if you try this let me know.  If you make changes let me know.  Sometimes I just stick to what I have tried because I don’t wanna ruin a good thing so you can do the experimenting for me and let me know what you’ve done that works!  😉

Posted in "Recipes", Food | Tagged: , , , , , , , , , , , , , | 11 Comments »