I had some herbs leftover at the end of the week so I blended them up to be herb sauce. I made it very basic so it would go with lots of things. I used my leftover parsley and cilantro and added a small amount of hot chili for added flavor and a small amount of heat. I think this sauce will go well many things, eggs, grilled meats, pasta and rice.

Ingredients for at least 4 servings

1 bunch parley  – chopped

1/2 bunch cilantro  – chopped

1 good sized shallot – chopped

4 liquid oz. (almost) extra virgin olive oil

1 large fresh juicy lemon – just the juice

hot chili to taste – I used part of a roasted hatch chili – chopped

1 teaspoon course sea salt

Directions

Blend till smooth and serve (goes Forking Amazing with Tequila Cilantro Lime Turkey Meatballs  recipe to be published in the near future)

Enjoy! Don’t waste your herbs!

 

About two years ago I made vegetarian Potato String Crusted Chipotle Rice Jalapeños. They sort became famous…….. Here is a similar meal kind of variation of the appetizer I made before. I get inspired sometimes by what I have at home. We just ground up a big batch of beef because I don’t eat grocery store ground beef.  I portion the beef into burgers and make other things with the rest. I had a bunch of Anaheim Peppers (mild – medium heat pepper) and Potatoes so here is Potato String Crusted Spicy Mexi- Style Beef Stuffed Anaheim Peppers. I note the amount of peppers and potatoes you need for this recipe will differ because I doubt the peppers and potatoes are the same exact size. I got 17 stuffed peppers from this recipe and some were bigger than others. You might want to use a bigger ones for dinner and the smaller ones for lunch. I KNOW the pepper and filling will freeze well but I’m not sure about the potato strings.  I wouldn’t recommend doing this recipe unless you have some sort of machine where you can make potato strings or you will go crazy trying to make them. You also need to know that you will have LOTS of extra potato strings because many of the strings will be too short to wrap around the peppers so you have to put them in a bowl of cold water and do something else with them. I didn’t write down exactly what I did but I saved the extra strings (drained them), added a ziplock bag of shredded cheese (pepper jack, sharp & extra sharp cheddar) 1/4 diced onion and three leftover Anaheim peppers chopped up and one egg to hold it together. I pressed the mixture into a sheet pan sprayed with non stick spray and it went into a 400 degree F oven for a half hour. It got nice and very brown. I put it in the refrigerator and the next day I cut the potato mixture in 8ths and brown side down and again in a 400 degree f oven for a half hour. Salt and pepper the tops. They came out just like they were fried. My husband was really excited to eat them. He said they are like McDonald’s hash browns if McDonald’s was good……..Oh and by the way the Potato String Crusted Spicy Mexi-Style Stuffed Anaheim Peppers are pretty awesome. That’s a fact…They are full of flavors and the filling is moist but not mushy and perfect! You can even make them without the potato string to save you a lot of work…(I won’t tell).

Ingredients for up to 17 servings

2 lbs ground beef (mine was a blend of brisket, chuck and rib about equal portions)

4 large eggs – slightly beaten

3/4 cup water

2 Tablespoons course sea salt

2 teaspoons black pepper

1/4 sweet onion – chopped fine

1 Tablespoon cumin

1 Tablespoon chili powder

1/2 teaspoon cayenne

3/4 cup whole wheat panko bread crumbs

1/4 cup masa flour -essential for that just right taste

1 cup cooked white rice

1 cup cooked corn kernels

2 chipotle peppers in adobo – chop fine and add some adobo sauce (like a teaspoon)

3/4 cup scallions – chopped

1 carrot – peeled and shredded

1 teaspoon ground annatto (also called achiote molido)

1/2 cup fresh cilantro – chopped

17 Anaheim Chile Peppers (you might need less or more depending on size)- lightly roasted – about 1/2 roasted

5 large baking potatoes (you might need less or more depending on size)

Non Stick Spray – canola or vegetable – or you can use a neutral oil

fresh ground sea salt to taste for finish

fresh ground black pepper to taste for finish

Directions

If you didn’t already start roasting your peppers do that now. You want them only about half roasted because they will finish cooking latter when you bake them. I put them in a big zip lock bag after I roasted them. Put them to the side.

In a big mixing bowl combine the eggs, waster, salt, pepper, onion, cumin, chili powder, cayenne, panko, masa, rice, corn, chipotle peppers and sauce, scallions, carrot, ground annatto. Mix well. Now add beef and mix well. Add cilantro and mix again.

Set your oven to 350 degrees F.

Make a split in a pepper. Remove the cluster of seeds by the stem. Next with a teaspoon fill up the pepper the meat mixture. Repeat till you are out of meat.

Now make your potato strings. This sort of machine works better than any other I tried. Put a towel or something under the machine unless you want a big wet mess on your counter.

Wrap a small handful of strings around a pepper and put peppers on a baking sheet sprayed with non stick spray. Repeat till down leaving a little space between the peppers. Repeat till down.

Spray the tops of the potatoes lightly with either oil or non-stick spray and place the pans in a 350 degree oven for half an hour. After half an hour TURN UP THE OVEN TO 400 degrees F. Make sure you have the top rack filled and after 15 minutes the top rack should be brown. Remove when brown and add other pans to top rack for 15 minutes to brown. Top with fresh crushed sea salt and black pepper to taste.

It comes out like this and yes it’s Delicious!

If you do what I suggested with the leftover strings it will come out like this.

A Forking Good very original recipe by me!

 

 

 

 

 

 

 

 

I was all set out to bake a coffee cake…..I had a bunch of ideas about how I’d make it and then thought to myself isn’t there a Bouchon Bakery Recipe out there on the web for me to try????? The first site that I found the Bouchon Recipe was on www.Joanne-EatsWellWithOthers.com Joanne made the recipe as it was written. I changed it up slightly so I didn’t have to run out and purchase creme fraiche, vanilla paste or some sort of 4 1/4 inch pans.Instead I used French style yogurt, regular vanilla extract and those higher liners that fit in my cupcake pan. (regular cupcake liners won’t work they aren’t high enough). I pick up the high ones at World Market, Target and I sometimes find them at HomeGoods. (I usually use them for Bouchon’s (also a most amazing recipe!) I figured out the timing to be about 26 minutes in my oven…(yours may differ slightly) The little coffee cakes are incredible. They are just light textured and scrumptious. The almond topping is so tasty and the cocoa center adds some interest. You do need a scale that reads grams to do this recipe because you have to weigh everything out. You might also waste part of an egg because I know I did. I weighed everything in a sandwich bag before I dumped the contents into the bowl. I thought it was an easy recipe to prepare. The original recipe requires a stand mixer but I thought it was easy enough to do by hand with a fork. Not always but usually cakes and cookies come out better if you mix them by hand so they don’t get over mixed.  I changed the recipe  only slightly to make it more user friendly so you don’t have to run out to buy so many things you don’t have or need.

Ingredients for about 12 servings

203 g ap flour – batter

1 1/8 teaspoon baking powder – batter

3/8 teaspoon baking soda – batter

1/2 teaspoon sea salt – batter

75 g unsalted butter – room temperature – batter

210 g sugar – batter

75 g eggs – slightly beaten – batter

1 teaspoon vanila extract – batter

1 cup French Style yogurt – (I really like that Oui Brand in the little glass pot) – batter

60 g ap flour – topping

60 g almond flour – topping

60 g sugar – topping

1/8 teaspoon salt – topping

60 g cold unsalted butter – cut in 1/4inch peices

15 g light brown sugar – the middle of batter

15 g unsweetened cocoa powder – the middle of batter

powdered 10x sugar to finish

ground cinnamon to finish

non stick spray

Directions

For Topping Ingredients- In a medium sized bowl whisk together ap flour, almond flour, sugar and salt. Add the butter and coat the pieces of butter with flour mixture breaking the butter up. You are aiming for 1/8 inch size pieces. Place the topping mixer in the freezer while you are making the batter.

For the Batter Ingredients – Whisk together flour, baking powder, baking soda and salt in a medium bowl.

In a large bowl whisk together the butter and sugar. When mixed well add the eggs and vanilla. Now add about a half of the flour mixture and mix well and then add the yogurt and mix well and now add the rest of the flour mixture and mix well. THE BATTER NEEDS TO BE REFRIGERATED FOR AT LEAST 20 MINUTES.

Set your oven to 325 degrees F.

Spray 12 high type cupcake liners with non stick spray. Set each cupcake liner in a cup cake tray.

In a small bowl mix together the brown sugar and cocoa.

When 20 minutes has pasted get out a pastry bag. Half the batter goes in the bag. You need to squirt out a circle of batter into each cupcake liner.

Now sprinkle the cocoa/brown sugar mixture over each half of batter.

Refill the pastry bag with the other half of the batter. Make another circle of batter over each.

Sprinkle the tops with the topping from the freezer.

In the oven they go on a middle rack till the tops feel down to the touch. In my oven they took 26 minutes….(yours might differ slightly).

 

The place smells so good!……

Have a half!

Finish them with powdered 10x sugar and cinnamon.

These Bouchon Bakery Mini Coffee Cakes are really great! A special Thanks to Bouchon Bakery for giving us this amazing recipe. It’s truly a gift! And another very special Thanks to Joanne @ www.JoanneEatsWellWithOthers.com because you did the recipe as suggested and showed us how the recipe should be.

 

 

 

After reading about a lot of mini spinach and feta pies I thought I could do the same thing but different with Spaghetti Squash Feta and Harissa and I did! I learned from dining at FnB in Scottsdale that Harissa is an AMAZING pairing with spaghetti squash….so I do that often. There are many styles of Harissa out there but the one I developed is absolutely delicious with many things so you might want to make a double amount…or use the extra to dip the mini pies in…?….I actually didn’t know if this recipe for crust would work out…since I just winged it….But it did…and very well I might add. These mini pies are very unique and also tasty!

Ingredients for about 9 portions

1 1/2 cup flour – plus a very small amount more for rolling out the dough..

1/2 cup chickpea flour

1 1/2 teaspoon course sea salt

1/2 cup plus 2 Tablespoons water

3 Tablespoons extra virgin olive oil

1 cup spaghetti squash cooked and drained REALLY WELL.

4 oz creamy or fresh style feta cheese……NOT the salty tangy GREEK or substitute goat cheese

1/4 cup scallions – chopped

2 Tablespoons cilantro – chopped

1 Large egg – slightly beaten

2 red bell peppers roasted – skin, seeds & stem removed – rough chopped – PLUS ALL THE SWEET JUICE that comes out of the peppers from roasting

1/2 teaspoon cumin

1 teaspoon caraway seeds

2 Tablespoons extra virgin olive oil

3 garlic cloves – grated

1 hot pepper – chopped (or to taste)

1 lemon – just the fresh squeezed juice

2 Tablespoons red wine vinegar

2 Tablespoons tomato paste

Fresh ground sea salt and pepper to taste

1 Large egg & 1 &tablespoon water

about 4 pinches of sesame seeds

Directions

Make dough

Set oven to 450degrees F.

In a large bowl combine flour, chicken pea flour, sea salt, water, and extra virgin olive oil. Mix and knead well. Wrap in plastic wrap and set to the side. Wrap in plastic wrap so it doesn’t dry out and keep to the side.

I do note YOUR SQUASH SHOULD BE DRAINED VERY WELL or this recipe won’t work out for you.

In a small bowl to the side make your wash,,,,,It’s just one Large egg and a Tablespoon of water. Set to the side.

Harissa is just 2 red bell peppered roasted with cumin, caraway, extra virgin olive oil, garlic cloves, hot pepper, lemon, red wine vinegar, tomato paste, salt and pepper to taste blended well.

Add the harissa and the feta cheese, scallions and cilantro to the spaghetti squash.

Set a scoopful or two into each.

I didn’t take a picture but I tried to fold them like this.

They were too messy and I didn’t think they would come out right so I threw each one in a muffin pan.

Then I covered them with egg wash two times and sesame seeds.

After some time in the oven they looked more like this. I put these in the oven at 450 degrees F for 15 minutes……I thought they might need longer but I didn’t want to burn them so i turned the heat down to 350 for ten minutes. They came out perfect and lightly browned even underneath.

Delicious…You will love this.

Inside they also came out really well….

Whoo Hoo….This is a Forking Good One!

 

 

 

 

 

I had a cabbage that I had to use so I thought I’d come up with different slaw. Here’s Sriracha Ginger Apple Slaw! It’s very easy to prepare and taste great! I think most people will like it. It’s not too spicy and it’s not too sweet. It’s light and refreshing.

Ingredients for around 8 servings

1 medium green cabbage – shredded very thinly (don’t used bagged)

2 medium carrots – peeled and shredded

1/2 medium sweet onion – shredded very thinly

1/3 cup radishes – shredded

1 honey crisp apple (it will get shredded but do that at the end)

1 garlic clove – ground to paste

1/4 cup sugar

1 Tablespoon kosher salt

1 1/2 Tablespoons minced ginger

1 Tablespoon dijon mustard

1 Tablespoon honey

2 Tablespoons canola oil

2 teaspoons Sriracha – or to taste because different brands will differ

1/2 teaspoon black pepper

1/2 cup apple cider vinegar

1 Tablespoon cilantro chopped

1 Tablespoon parsley chopped

Directions

Put the cabbage, sugar and kosher salt in a large mixing bowl. Mix well and transfer to a colander that sits over a large bowl and let sit on the counter about 1/2 hour. Water will come out of the cabbage. Throw out the liquid and put the cabbage back in the large bowl.

Add the carrots, onion, radishes to the large bowl and set to the side.

In a small bowl add the dijon, honey, Sriracha and ground garlic and mix well. While mixing slowly add the oil and mix well. Slowly mix in the apple cider and mix well. Add the minced ginger and black pepper. Mix well.

Shred the apple and add it to the large bowl with cabbage. Mix in the dressing and lastly add the parsley and cilantro.

It’s ready to serve on a sandwich or on the side or wrapped with protein in rice paper.

Enjoy!

 

 

I was thinking that Buffalo Chicken Meatballs might be tasty so here they are. The meatballs come out just right tang, a little spicy, juicy but firm with little crunches of celery. They are delicious too by the way……You can top them however you like. I like to just use Frank’s Red Hot Sauce with a side of quality Blue Cheese. Feel free to make a more traditional wing-type sauce with a combination of equal parts of Frank’s Red Hot Sauce and Butter…..Another alternative is to just pour Blue Cheese Dressing on the meatballs and then drizzle them with the aged Cayenne Pepper Sauce (Frank’s Red Hot). This recipe is very easy to make but make sure your rice is cooked properly or you might wind up with squishy meatballs. The rice is in the recipe to soak up all that delicious hot sauce. To cook rice correctly I do two (dry not liquid) cups of water to a heaping cup of rice and I use a little salt and either a pat of butter or a squirt of oil, then bring to boil then reduce to simmer then cover lightly for 15-20 minutes. I think these meatballs are great as appetizers or also just as good in a sandwich or wrap. Maybe serve with buttered rice, noodles or creamy potatoes as a dinner…….Leftover meatballs can be frozen.

This recipe makes about 10 servings.

1 1/2 lbs ground chicken

2 large eggs – slightly beaten

1 cup white rice (already prepared)

2 teaspoons dijon mustard

1/2 cup aged cayenne pepper sauce – preferably Frank’s Red Hot Sauce

1/4 cup scallions – chopped

2 garlic cloves – ground to paste

1 celery rib – chopped fine

1/4 cup carrot – finely shredded

2 Tablespoons fresh parsley – chopped

1 teaspoon paprika

2 pinches celery seeds

1/2 teaspoon yellow mustard seeds

1 teaspoon dark brown sugar

2 teaspoons course sea salt

1 teaspoon black pepper

1 cup panko bread crumbs

non stick cooking spray – preferably canola or vegetable

Directions

Set oven to 350 degrees F.

Spray baking sheet(s) with non-stick spray and set to the side.

In a large bowl add eggs, rice, dijon mustard and aged cayenne pepper sauce and mix well. Then add all the vegetables and spices. Mix well. Now add the ground chicken and mix well. Lastly add the bread crumbs and mix well.

At this point you can do a smaller tester ball (a little smaller than a marble to test for seasoning and place in the oven for about 5 minutes or until done.

When you’re happy with the seasoning use a small scoop and make your meatballs. With my small scoop I made 44 meatballs.

Cook till done. In my oven they took 15 minutes.

Serve!

If you like that Buffalo Wing kind of taste then you should enjoy these yummy meatballs.

 

Several times a year the supermarkets will have Choice Grade Eye Round on sale for less than for $3.00 a pound. That is when I prepare Roast Beef…..I usually buy a 7.5 pound package of it that I cut in half. I Do Note THE RECIPE WON’T WORK if the pieces of beef differ from the 3-4 pound size. Of course you can purchase two smaller packages but I never find them in the right size so I don’t think they come that way….so I buy the full package. Sometimes I have to trim a lot of hard fat and skin off.

I’m not the greatest at trimming but if I can do it then you can do it too. I cut the beef in 3-4 pound pieces. Then they get rubbed with oil and next my spice rub. Use 1/2 the spice rub on each beef. You don’t actually rub the spice into the meat…..I put the meat in a bowl, oil it and sprinkle the spice all over like a crust. This time I put the beefs in pans lined with a few carrots as a rack.

The meats then go on the middle rack in a 500 degree F oven for 15-18 minutes. DON’T OPEN THE OVEN or you will FORK IT UP! ……Shut the oven off and LEAVE the beefs in the oven for 2 1/2 hours. Pull them out and let them rest a half hour. Slice the beef and you will be FORKING AMAZED on how FORKING Delicious, Tender flavorful and Moist the beefs come out.

I didn’t invent this method for doing Roast Beef…..but a million people on the web do take credit for this method. The only difference is that everyone’s rub recipe will differ. I saw this method for roast beef on a bunch of TV Shows (including Rachel Ray) This method has been around forever but it is a great method. I’ve done it a bunch of times now. After doing it several times I suggest 15-18 minutes of 500 degrees F before you shut the oven off. REMEMBER 15-18 minutes at 500 degrees F and shut the oven off WITHOUT OPENING THE DOOR FOR 2 1/2 HOURS or you will FORK it up!

The Beef below was in the oven at 500 degrees F for 18 minutes. Oven was shut off without anyone opening the door…and stayed in for 2 1/2 hours.

Here is my recipe for the rub I did this time (and it might have been my best).  I note I didn’t measure exact so this is a guesstimate.

Ingredients for about 7 1/2 pound eye roast

1/3 cup canola oil

1/4 cup kosher salt

2 Tablespoons black pepper

2 Tablespoons granulated garlic

2 Tablespoons paprika

1 teaspoon smoked paprika

big pinch of ground cloves

I promise that you will thank me for this recipe. You also should save the juice that is sitting in the pan. Use it for reheating the beef.

 

 

 

Richard Blais does some incredible things with carrots…..I enjoyed a very special Carrot dish at his restaurant Juniper and Ivy in San Diego CA a little while back that was to die for actually everything was great there….but those almond wood smoked carrots were.. Forking Amazing! The very BEST carrot dish I ever tasted in my life…..I found another Richard Blais Carrot dish called Ginger-Lime Baby Carrots. WOW if you come a cross a Richard Blais recipe you show most definitely try it!  I had to make a few minor changes…NOT TO CHANGE Richard Blais’s recipe but due to what I already had at home…(I was all out of limes….so I thought oranges would work..I used $2.00 carrots instead of $5.99 carrots w/tops and so on…)…..His recipe is so Forking Good that it came out really great anyway! It came out FORKING Delicious!

Ingredients for about 4 servings

12 average size carrots -preferably organic so you can leave skin on. Peel them if they are not organic.

1 Tablespoon extra virgin olive oil

1/2 Tablespoon minced fresh ginger

big pinch cinnamon

1/2 cup vegetable stock

1 Tablespoon unsalted butter

1 orange – the fresh squeezed juice and also the zest (separate)

1/4 teaspoon sriracha

1 Tablespoon furikake

course sea salt – for boiling water

Directions

In a large sauce pan get salted water on to boil and add carrots….Cook carrots till tender crisp. Timing will differ due to size of carrots.

In a large skillet heat the olive oil. Add the carrots,  ginger, and cinnamon and cook over moderate heat tossing occasionally till the ginger is fragrant, about 3 minutes, Add stock and boil at moderately high heat until reduced by half, about three minutes. Remove the skillet from the heat and let cool 30 seconds. Swirl in the butter,  orange juice and sriracha. Either you are done with carrots at this point and just top them with the furikake and orange zest. OR you can slightly brown the carrots and put them on a sheet pan on the top rack of the oven at 350 degrees for about 30 minutes and then serve the carrots in the Ginger-Orange Sauce and then top with furikake and orange zest.

I note my pan looks dry but I had a good amount of sauce on the carrots.

It’s really a delicious sauce….I think it would also be amazing on chicken or fish.

A special THANKS! to Richard Blais for coming up with this GREAT RECIPE! and putting out there on the web so we all can prepare it! Thanks so much..it’s like a gift!

 

 

This is a chunky salad of avocado, a couple types of oranges tied together with guacamole type seasoning. I used home made pickled jalapeños and a very special pepper called chile pequin to heat things up. You will have no trouble finding chile pequin at WinCo or any Mexican Grocery Store. The chile pequin pepper is very small and very mighty. It’s delicious and doesn’t seem hot at first but it builds. It’s very similar to the very expensive chitepin pepper. ($23.00 for two ounces). Anyway this is a tasty topper for tacos, nachos or grilled meats. This Avocado salad seems lightened up some with all the sweet oranges in it. I think the oranges cut the richness of the avocados and give this topping a unique flavor. I note that I used all small sized produce so your results may differ due to the size of fruit used.

Ingredients for about 6 servings

3 avocados (smaller sized)

2 garlic cloves – ground to paste

2 clementines – peeled with a knife so the out side of the fruit is skin free and slice and peel out the segments. (In this step it’s very easy to remove the membrane)

2 smaller oranges – supremes (that means skinless if you can do it if not just peel the skin off with a knife so you remove most of the skin – then slice the orange across a few times. When you pull apart the segments you can also remove most of the orange membrane.

1 lime – just the fresh squeezed juice

1/4 cup sweet onion chopped

2 home made pickled jalapeños -preferably my recipe on site or use someone else’s home made pickled jalapeños

2 Tablespoons fresh cilantro – chopped

2 Tablespoons fresh parsley – chopped

2 chile pequin

1/2 teaspoon course sea salt

Directions

Get a medium size bowl.

Supreme the oranges. You basically are peeling the orange with a knife and are removing the outer membrane of the orange. Then slice into each segment to remove it from the orange.

I wasn’t able to supreme the clementines but was able to remove the outer membrane like from the orange. Then I just sliced the clementine across a few times and removed the segments and peeled the membranes off.

Put the oranges and clementines in your bowl.

Add the chopped onions, pickled peppers, cilantro, parsley, salt.

Cut the avocado in half around the pit. Score the flesh with a knife all the way but not threw the skin. Remove the avocado flesh with a spoon.

Add the avocado to the bowl.

Sprinkle the bowl with all the fresh lime juice.

Take the chile pequin and rub it with your fingers over the bowl and break it down the best you can over the bowl. Repeat with the second chile pequin.

Stir very gently and try not to mash things up.

Taste for seasoning and adjust if necessary.

I made tacos and use sliced jicama for the shells and this topping went really great with them! The next day over maui maui….both were really great and the salad stayed fresh and didn’t brown.

 

I was at the Pinnacle Peak Farmer’s Market and Crooked Sky Farms usually has something interesting to try. I saw these really BIG Greens. I had no idea on what they were but I thought I’d try them. I asked the man at Crooked Skys what kind of green it was and not for all the money in the world can’t I remember the name of this vegetable but is is some sort of Chinese Cabbage. In studying pictures of Chinese Greens this one most resembled one of about 50 kinds of Chinese Mustard Greens. The most popular way to use Chinese Mustard Greens is to pickle and jar them. The second most popular way to to stir fry them simply with a Thai Chili little oil and some Garlic…..but it was suggested at www.ChinaSichuanFood.com to blanch the vegetable first. I prepared the cabbage similar to what and how www.ChinaSicuanFood.com did but I added a few extra ingredients for my taste.  In my research I don’t recall where I read this but someone suggested adding half a teaspoon of baking soda when you blanch the greens for when the stems are thick. So I prepared the vegetable and in the end this once bitter tasting green now taste very similar to spinach. I do note you might have to cut back on the Thai Chili peppers, garlic and sesame oil if your green is smaller than mine or for your taste.

Ingredients for about 6 servings

1 Chinese Mustard Cabbage (a really big one) – all cleaned up and chopped up like in pictures below. Put the pieces with wide stems in a separate bowl.

a few drops oil (this is for blanching. I used canola)

1/2 teaspoon salt (for blanching)

1/2 teaspoon baking soda (for blanching)

5 garlic cloves – chopped fine – or to taste

3 Thai Chili peppers – chopped fine – or to taste

1 Tablespoon canola oil

2 teaspoons sesame oil – or to taste

fresh ground black pepper to taste

fresh ground sea salt to taste

Directions

Put a pot of water on to boil with the few drops of oil, 1/2 teaspoon salt and a 1/2 teaspoon baking soda.

The wide stems need to boil 10 seconds. Take them out with a strainer or a wide slotted spoon and place in a bowl of ice bath. Mostly ice a little cold water.

The leafier parts only need 2-3 seconds. You will notice that the water left in the pot smells very unpleasant. You just removed this taste from the greens. Then take the greens out and they get the ice bath too.

Then put all the greens in a colander to drain.

Get your wok hot on high heat and add the Tablespoon of canola oil and the chopped garlic and Thai Chili peppers.

then stir in the greens.

season with salt, pepper and sesame oil. Mix well and serve.

They taste great and are suppose to be very healthy for you! A special Thanks to www.ChinaSichuanFood.com for directions on how to work with this type of green and another special thanks to Crooked Skys Farms for offering such great produce at The Pinnacle Peak Farmers Market too!

www.ChinaSichuanFood.com