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Posts Tagged ‘bok choy’

Hilary reminded me today that I haven’t talked much about Ryan lately here. So I’m going to tell you what happened this week when I pulled out a pint of strawberries and offered him one.

He ate it quickly, then asked for more. He then ate another one. And another. And soon, in one sitting, he had eaten an entire pint of strawberries and then started crying when I told him that he’d eaten all the strawberries in the house. Yeah. If you remember, Ryan is not yet two.

Now, yesterday I made chicken nuggets. I’d never even made them at home until last night, when I came across a recipe for chicken nuggets breaded with almond meal instead of breadcrumbs that sounded interesting. They tasted just like regular chicken nuggets, but did Ryan want them? Of course not.

An entire pint of strawberries in one sitting? No problem. But a toddler finger-food staple? Just one bite? Well, that’s just ridiculous.

Tonight we resorted to bribery. It went like this:

Us: “Ryan, if you eat your chicken you can have some cake!”
Ryan: “No!”

Us: “Ryan, if you eat your chicken you can have your orange!”
Ryan: “No!”

And so on. It did not work. So tomorrow night, I’m going to serve this soup and hope for better results. If kiddie-style chicken’s not cutting it, we’ll just go with a more adult chicken dish and see what happens.

There’s much to love about this soup. Inspired by several veggies I needed to use, it’s stuffed with vegetables, chickpeas, and chicken, and gets a wonderful smoky flavor from smoked paprika. It also comes together quickly on a weeknight. It would taste great without the chicken and with vegetable broth for a vegetarian version.

Smoky Chickpea Soup

2 tbsp olive oil
2 cloves garlic, chopped (about 1 tsp)
1 bunch spring onion bulbs, thinly sliced (reserve the tops for garnish)
1 bunch bok choy, chopped
2 cups finely chopped kale
1 cup mushrooms, sliced
3 cooked chicken breasts, chopped (about 3-4 cups)
1 15-oz can chickpeas
1 15-oz can fire-roasted tomatoes
2 cups chicken broth
2 tsp smoked paprika
Salt and pepper to taste

Heat olive oil over medium-high heat in a Dutch oven. Add onions and garlic and cook about 5 minutes, until onions soften. Add remaining ingredients, seasoning with salt and pepper to taste, and bring to a boil. Reduce heat and simmer for 15 minutes, until greens or softened. Garnish with chopped spring onion tops. Serve with crusty bread to soak up the rich broth.

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We get a batch of juicy strawberries this week –the first of the season! I’m using them in this Spring Strawberry Pie, which gets a unique flavor from a touch of balsamic vinegar. The entire box consists of:

So I’m making:

Spinach and carrot quiche (recipe to come in your Local Box)

Smothered mushrooms and kale

Hearts of palm and red onion salad with citrus vinaigrette (subbing salad greens for the spinach, unless I have some left over from the quiche)

Chinese spring onion pancakes to accompany a beef and bok choy hot pot

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I figured I’d go ahead and post my local box meal plans here in addition to the Greenling blog. The recipes are still great even if you don’t get a local box. 🙂

Lots of tasty greens coming in this week. We are getting:

  • Bok choy from Naegelin
  • Swiss chard from Acadian
  • Red lettuce from Acadian
  • Green onions from Acadian
  • Rosemary or sorrel from Pure Luck
  • Grapefruit and limes from G&S
  • Beets from My Father’s Farm
  • Russian kale from TX Natural
  • Endive from Acadian
  • Spinach from My Father’s Farm
  • Leeks

So I am making:

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