Spinach and Bok Choy, Oh Joy

Sure, we lost half of our CSA delivery due to exploding water bottles, and last week's menu was hardly followed at all (no Asian soup and no peas and carrots, since I went out a few nights this week). But all was not lost.

Last night we grilled chicken (just marinated in olive oil and salt and pepper) and I made saag (an Indian dish) with the spinach (because I made it with spinach leaves, I believe it's more appropriately referred to as palaak paneer). It was delicious! I think I could've added a bit less of the cumin and more of the garam masala (which is alongside the regular spices now, thanks to McCormick's worldly ways). I served the saag as just a side dish, but "Bob" would've liked it much more if I had made some rice or put out some nan (or any bread for that matter). He found it a bit strong to eat all by its lonesome—he likened it to eating pesto without the pasta. Me? I just shoveled it all in.

Tonight, after the great vegetable disaster, we decided on having bok choy and some crackers and cheese (and wine). The bok choy was a bit wilty and in need of immediate attention. The stir fry with ginger was flavorful and quick. The recipes for both vegetable dishes follow.

Saag/Palaak Paneer
Serves about 4 (but I ate twice as much as I should have)

12 ounces spinach (stems removed and leaves washed and chopped)
1 medium onion (chopped)
2 cloves of garlic, peeled and coarsely chopped
1-inch piece of ginger (quartered)
3 tablespoons extra virgin olive oil
1/4 teaspoon whole cumin seeds
1 teaspoon ground turmeric
1 teaspoon ground coriander
2 tablespoons tomato puree (or 2 teaspoons of tomato paste diluted with 2 tablespoons water)
1 teaspoon garam masala
2 tablespoons evaporated milk

Directions
1. Put onion, garlic, and ginger in a blender with a little water and blend to a paste.
2. Heat oil in a small-to-medium pan, add onion mixture and cumin, and let this turn golden-brown over medium heat (add additional oil if necessary)
3. Add turmeric and the spinach.
4. Stir for 5 minutes and add the coriander and tomato puree.
5. Let the spinach cook for about 20 minutes on medium heat.
6. Add the garam masala and the evaporated milk and stir.

Nutrition Information per Serving
Calories: ; Carbohydrates: ; Protein: ; Fat: ; Cals./g:
*Points:

Ginger-Garlic Bok Choy Stir-Fry
Servings 2 -4 (we ate it all since it was our main course)

1 "head" of bok choy
1/2 red pepper, seeded and chopped
1/2 cup of English peas
2 garlic scapes, minced
1 teaspoon freshly grated ginger
1 tablespoon of extra virgin olive oil

Directions
1. Separate the dark green top leaves of the bok choy from the white portion of the bulb.
2. If the leaves are still firm and fresh, separate the small leaves from the large leaves (put the small leaves aside). Otherwise do not use the leaves if they are too wilted.
3. Chop the large leaves into 1-inch pieces (put aside with small leaves.
4. Chop the white portion of the bok choy into 1/4 slices (on the diagonal looks nice).
5. Heat up oil in pan on highest heat.
6. Toss in white slices of bok choy and red pepper and saute for 2 to 3 minutes.
7. Then toss in the minced garlic scapes and grated ginger and saute for another 30 to 45 seconds.
8. Add the leaves, cook for 30 seconds more and then deglaze with soy sauce.

Nutrition Information per Serving
Calories: ; Carbohydrates: ; Protein: ; Fat: ; Cals./g:
*Points: