Missing Links and Bok Choy

Taking a break today and with the intention of checking out some of my favorite blog roll links, I found they were missing.  I couldn’t understand it since I hadn’t been fooling around with the “Appearance” setting.  This sent my heart racing because, when something goes wrong with the site, I naturally assume it was something I did and since I don’t usually know what I do, certainly wouldn’t have a clue how to UNDO!  How was I going to get the blog roll back? 

I went to my “Widgets” and “dragged and dropped” but then a message popped up something about the “Links” not being customized or something.  OH NO!  There was no save button. I clicked on “Visit Site” and luckily, they mysteriously re-appeared just as mysteriously as they had DIS-appeared.   Two more years lost off my life from computer stress.  That means two more years of healthy eating and exercising. Bummer! 

 

 

 

 

 

 

 

 

 

 

 

What’s for dinner?  Stove Top Grilled Bok Choy with Sweet and Sour Glaze

Ever feel like NOT chopping everything into little pieces?  Me to. So I washed a head of bok choy but left it together. ..initially, then I chopped.  Here’s the rest…

• 2 TBS Olive Oil
• 1 tsp Peanut oil
• 1 head bok choy, wash well to remove dirt and grit between leaves and stems then pat dry
• 1 red pepper, sliced
• 1 green pepper, sliced
• 1/4 tsp red pepper flakes
• salt and pepper to taste
• 1 /2 TBS molasses
• 1/4 tsp ginger
• 1/2 TBS soy sauce
• 1 TBS rice vinegar
• 1 TBS vegetable broth/stock
• 1 TBS toasted sesame seeds

Heat a stove top grill on medium high with the oils.  When hot, add the cleaned and dried bok choy and cook 2-3 minutes per side.* If your stove top grill (or outdoor grill if you prefer) is large enough, cook bok choy AND pepper strips all at once to save time.  You will turn the bok choy 4 times. 

Remove to tall sided saute pan and add the pepper strips to the hot grill pan (if you did not cook them with the bok choy). Grill about 8 minutes or until browned.  Remove to the pan holding the bok choy. 

Bok choy should be cool enough to handle, so now you will rough chop, discarding the tough end pieces. Turn the saute pan on medium, put the chopped bok choy back into the pan with the pepper strips, add the red pepper flakes and cook 10 minutes.  Add the molasses, ginger, soy sauce, vinegar and broth to the pan and cook for 3 minutes, coating the bok choy and peppers really well. Top with toasted sesame seeds and serve. 

 

We enjoyed a nice glass of  Ponzi Tavola Pinot Noir. Not overly complex, but a nice red to kick off another long weekend for Joanne and Ted. Why is it another long weekend?….read on friends.

Off to the races….

This weekend we are off to the races. Car races that is.  We are helping out on the “Grid” at the Porsche Clash Club Race this weekend.  Here is a very brief description….

The variety of Porsches that participate in our PCA Club Race runs the gamut–from the Porsche you drive on the road to the Farnbacher-Loles, TRG and Flying Lizard-prepared, nationally-known race cars.

This makes me very nervous because working the Grid involves “proper attire” (Oh NO!), earplugs (double OH NO!), and being on the look out for cars.  You can bet your top hat I’ll be taking pictures and hoping not to get run over in the process.

Ted and I are working Friday from noon to 5pm and Saturday morning until 12pm.  The details, barring any “misfortunes”…vroom, vroom….  will be posted Saturday night.   See you then!

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CEimB: Crispy Fish Fingers

This weeks CEimB was chosen by Anne of Rainforest Recipes.  Her blog is a must see for sure. 

Crispy Fish Fingers from Ellie Krieger’s Foodnetwork selection of recipes. 

The recipe met with some challenges because when I removed the frozen flounder to defrost, Ted tried to sabotage dinner by leaving it on the counter. Ted doesn’t like flounder.  He’s not crazy about frozen fish when he doesn’t know how long it’s been frozen. However, I think I saved the fish, but if you come back to visit Apple Crumbles and there has been no activity, assume the worst and ….well, please send flowers.

Recipe Changes:

I let the fish sit in lemon for about 20 minutes.

Instead of 4 slices of whole wheat bread, I used 1/2 a cup of oatmeal, ground with an immersion blender.  *Learning the hard way: Remember to wrap a paper towel around the top of the cup/bowl before using the immersion blender on dry ingredients.  The kitchen suffered an “oatmeal shower”.  No photo – camera was missing. Most likely buried under oatmeal.

I coated my baking tray with olive oil instead of spraying it with non-stick. 

Almond flour by NOW natural foods was used instead of whole wheat flour. It is a low carb alternative, an excellent source of essential fatty acids (EFA’s), and it is Gluten-Free.  Although this recipe is not completely gluten free, I have used the almond flour as a substitute in many tasty GF meals and desserts. 

I added 1 TBS of sweet and hot mustard to the eggs and beat to mix.

In with the oatmeal, 1/4 tsp of Old Bay seasoning was added.  Should have used more.

I did not make the sauce, instead we used cocktail sauce and salsa.

The results:  I enjoyed it but not as much as other fish varieties and I prefer my fish unbreaded. As for Ted, he said it was okay, had seconds, and enjoyed it more when he dipped the fish in cocktail sauce. 

As Ted was cleaning up, he said “why don’t we have pizza anymore?”  Was that his TRUE feelings regarding tonight’s meal? He is just too considerate to tell me the truth.  I think I’ll mention to him the way Sara and Nick of imafoodblog deal with a not so popular meal selection…person who made the selection buys the pizza!

We had this meal with petite minted peas and carrot bowls  which held the salsa and cocktail sauce for dipping.

To Anne of Rainforest Recipes, not a bad choice at all. I would try this again when entertaining guests because it was very easy and when cooking for guests, sometimes there are very few meatless options for me.  I would  use a different fish (must confess…I’m not a real flounder fan either), follow the recipe using the wheat bread and flour.  I expect it would be a hit.  Good job, Anne.

Trivia:  On this day in 2030 BC, cucumbers were first preserved and eaten as pickles.

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