Pasta and Bok Choy

Bok Choy & Pasta

What is Bok Choy?  It is a Chinese cabbage that is similar to turnip although it is leafy.  It is a kind of catch 22.  It is high in vitamin A and the organic compounds found in Bok Choy or Pak Choi have been reported to prevent cancer, however larges doses have also been known to be toxic.

Bok Choy is typically used in Chinese cuisine.  I just happened to have some leftover and thought I’d try something new.

8 oz spaghetti, cooked and drained

2 Tbsp Olive Oil

1 small onion, diced

¼ cup parmesan cheese

2 cloves garlic minced

1 cup chopped Bok Choy, and 2 cups Bok Choy leaves

½ cup chicken broth

Sauté garlic in 1 tablespoon of olive oil for one minute, add onion and cook 2 more minutes.  Add Bok Choy and chicken broth; cover and cook 8-10 minutes until leaves are wilted and Bok Choy is tender.

Toss spaghetti with one tablespoon olive oil and spoon Bok Choy over top, sprinkle with parmesan cheese. 

© Crackerberries 2012

Corn Relish

10 cups corn off the cob (15-20 ears)

2 cups red pepper, diced

2 cups onion, diced

2 cups green peppers

1 cup finely chopped celery

2 Chile peppers finely chopped

3 cups cider vinegar

4 tsp celery seed

1 tsp curry powder

2 tsp turmeric

3 tsp English Mustard (Colman’s Mustard)

2 tsp cornstarch

1 tsp Tabasco or Texas Pete

Husk corn and cook in boiling water for 10 minutes.  Put in cold water to cool before cutting corn off the cob.  (Do not scrape the cobs — the milky juice will make the relish cloudy).

Combine peppers, onions celery, vinegar, celery seed, curry powder, turmeric and mustard in preserving pot.  Bring to a boil over medium heat and simmer for ten minutes.  Add corn and return to boil, simmer another five minutes, stirring often.

Combine cornstarch and ¼ cup of water, hot sauce, and add to mixture stirring constantly to desired thickness.  Spoon into hot, sterilized jars leaving ½ inch head space.  Wipe rims clean, seal and process in hot boiling water bath for 15 minutes.  Yield 8 pints.

© Crackerberries 2012