Tag Archives: vegetables

Vegetarian Side… Pok Choy with a bit of teriyaki sauce

Guyanese Style Pok Choy

I love vegetables. Simple with no meat or additives. Just seasoned right. Pok Choy or Bok Choy as it is commonly known to non Guyanese, is one of those vegetables that you don’t want to over cook, or over do (as we Guyanese say). It is best enjoyed in a simple flavorful dish, where you can truly taste the crunchiness of the leaves and deliciousness of the pok choy. The recipe below, is quick and simple and highlights the flavors of the pok choy.

Start with about 4 bundles of fresh pok choy.

Start with about 4 bundles of fresh pok choy.

Cut off the head (part holding leaves together), then wash the leaves individually to remove sand.  Be sure to wash white stalk thoroughly.  Then chop into small pieces.

Cut off the head (part holding leaves together), then wash the leaves individually to remove sand.
Be sure to wash the white stalk thoroughly.
Then chop into small pieces.

Then in a saute pan, cook 1/2 onion (diced), 4 cloves of garlic (finely chopped) and 3 roma tomatoes (diced).  You can use about 2 tbsp olive oil to cook the onions, garlic and tomatoes. Cook until tomatoes are soft and onions are slightly brown.

In a saute pan, cook 1/2 onion (diced), 4 cloves of garlic (finely chopped) and 3 roma tomatoes (diced).
You can use about 2 tbsp olive oil to cook the onions, garlic and tomatoes.
Cook until tomatoes are soft and onions are slightly brown. Add a bit of salt and pepper to increase flavor.

Add the pok choy and toss together.

Add the pok choy and toss together.

Then, add about 1/4 cup of teriyaki sauce. The one I am using is by LeChoy and is actually a marinade and is not as sweet as some teriyaki sauce can be.

Then, add about 1/4 cup of teriyaki sauce. The one I am using is by LeChoy and is actually a marinade and is not as sweet as some teriyaki sauces.

Add salt and pepper to taste, mix together and continue to cook for about 5 minutes.

Add salt and pepper to taste, mix together and continue to cook for about 5 minutes. Remove from heat and enjoy.

Serve with your favorite starch (roti or rice)!

I had mine with rice and fried fish.

I had mine with rice and fried fish.

Pok Choy with a bit of teriyaki sauce (serves 4)

Ingredients:
4 bundles of pok choy
3 roma tomatoes (diced)
1/2 yellow onion (diced)
4 cloves garlic (finely chopped)
1/4 cup of teriyaki sauce
1 tsp salt
1/4 tsp black pepper
2 tbsp olive oil

Directions:
Cut head from pok choy bundles. Separate leaves and wash individually to remove sand and mud. Chop into small pieces and set aside. Add oil to a saute pan on medium heat. When hot, add onions, garlic and tomatoes. Add a pinch of salt and pepper. Cook until tomatoes are soft and onions are brown. Add chopped pok choy. Toss together, then add teriyaki sauce and remaining salt and pepper. Mix together and cook for about 5 minutes, or until whites of the pok choy stems are a bit tender. Remove from the heat and enjoy with your favorite starch (rice or roti).

Tips and Ramblings:
1. Sometimes you are unfortunate to find Pok Choy that has more white that green on the stems. You will need to throw away or save for stir fry, most of the white part of the stem. You need to have a good balance between the white and green of the stem or the dish will taste watery and less flavorful.
2. I get my Pok Choy from the Asian markets. They seem to have them in a wide variety.
3. If you are using a really sweet teriyaki sauce you can reduce the amount to just about 2 tbsp.
4. If you don’t have teriyaki sauce but you have cassareep, you can use about 1 tbsp of cassareep and 1 tbsp of brown sugar. The flavors will net out to be just about the same.

Happy Cooking!

Tagged , , , , , , , , , , , , , ,

Not popeye’s spinach… Bahgie

Spinach/Bahgie

Today I am featuring dish number two in a three dish series. It will take you less time to cook this dish than it took me to write this post. Spinach or Bahgie, as it is known to most Indo-Guyanese (Guyanese with Indian ancestry), is a popular side dish for most curry and roti combinations. Or at least it’s that way in my home. It’s quick and easy and loaded with iron.

Let’s get right to the recipe cause I’m sure you don’t want to hear about how we grew spinach in our back yard when I was little and picked it fresh and cooked it every other week. Or do you (wink).

For this recipe I am using 3 bundles of spinach/bahgie. 3 tomatoes (diced), 5 cloves of garlic, 1 tsp brown sugar (not pictured) and salt to taste (about 1/2 tsp).

For this recipe I am using 3 bundles of spinach/bahgie. 3 tomatoes (diced), 5 cloves of garlic (chopped), 1 tsp brown sugar (not pictured) and salt to taste (about 1/2 tsp).

First you will need to wash the spinach/bahgie because it is usually loaded with sand. I'm washing mine in my sink but you can use a large bowl if you prefer. 1. Chop the stems off the spinach.2. Submerge spinach in water. Then wash each  hand full of spinach under running water.3. Chop spinach into large chunks.

First you will need to wash the spinach/bahgie because it is usually loaded with sand. I’m washing mine in my sink but you can use a large bowl if you prefer.
1. Chop the stems off the spinach.
2. Submerge spinach in water. Then wash each hand full of spinach under running water.
3. Chop spinach into large chunks.

Add 3 tbsp. oil to a large frying pan / saute pan on medium heat. When oil is hot add tomatoes and garlic and cook until tomatoes are soft. Add chopped spinach and toss until spinach and tomatoes are thoroughly mixed together.

Add 3 tbsp. oil to a large frying pan / saute pan on medium heat. When oil is hot add tomatoes and garlic and cook until tomatoes are soft.
Add chopped spinach and toss until spinach and tomatoes are thoroughly mixed together.

Cook down for 5 minutes (do not cover pan), then add sugar and salt to taste. Cook for an additional 10 minutes on high heat, Turning occasionally to ensure even cooking.

Cook down for 5 minutes (do not cover pan), then add sugar and salt to taste. Cook for an additional 10 minutes on high heat, Turning occasionally to ensure even cooking.

So in about 30 minutes (prep included), you have really yummy bahgie.

Bahgie(spinach), bunjal chicken, dhal and rice.

Bahgie(spinach), bunjal chicken, dhal and rice.

Bahgie (Spinach) (4-5 servings)

Ingredients:
3 bundles of spinach (chopped)
3 large tomatoes (diced)
5 cloves garlic (chopped)
3 tbsp. oil
1 tsp. brown sugar
salt to taste

Directions:
Heat 3 tbsp oil in a large saute pan or frying pan, on medium heat. Add tomatoes and garlic and cook until tomatoes are soft. Add spinach. Toss spinach until completely mixed with tomatoes. Cook down spinach for 5 minutes then add sugar and salt. Increase to high heat and let cook for an additional 5 minutes, turning spinach often to ensure even cooking. Spinach is finished when all the water has cooked off and spinach has a dark green color.

Tips and Ramblings:
1. This is not the only way to cook spinach but it’s the easiest way to cook bahgie.
2. Some people add coconut milk to their bahgie. If you like you can add 3 tbsp. coconut milk right when you add the spinach. It gives it a rich flavor.
3. Do not cover the spinach while cooking or it will “spring” a lot of water and you’ll likely end up with steamed spinach, which is also tasty but not exactly what we are going for here.
4. In the last 5 minutes, let the spinach saute on high heat, it will make a difference in the flavor.

Happy Cooking and don’t forget to subscribe, it’s free!

Tagged , , , , , , , , , , ,

30 Minute Meal… Bora two ways.

Green Beans and Shrimp

Green Beans and Shrimp with rice.

When I was a little girl in Guyana, there were definitely week day meals and weekend meals. On the weekend we cooked “fancy dishes” like fried rice and baked chicken or cook-up rice, because that’s when you were most likely to have a visiting relative. Guyanese customs stipulate that who ever walks through your doors must be fed. And that’s exactly what happens when you visit anyone in Guyana. Well, that’s what happened when I was growing up, not sure if it’s quite the same now. Okay, I am straying from the top at hand. During the week we made simple dishes that were often served with rice. Guyanse vegetable stews and stir-fries often consist of one vegetable and a protein. Simple and delicious.

Now about this Bora situation. Bora is the Guyanese word for Chinese long bean and is quite delicious when paired with meat or fish. As you guys know I live in Denver now, where I can only find Chinese long bean at the H Mart (Asian Supermarket) in the summer, so I’ve discovered that when cooked with the right spices green beans have the same flavor profile.

In this recipe I am using frozen petite whole beans (bought from the freezer section in WalMart) and pairing it with Shrimp for my husband and just stir fried with tomatoes for moi, since I don’t eat shrimp. The recipe takes about 30mins and is a great mid-week meal for two. So if you’ve got 30 minutes, you’ve got dinner!

First let’s get our rice on the stove.

First you will need 2 cups of rice (I'm using parboiled long grain rice). Then, 2 cups water.Add rice and water to a saucepan and bring to boil on medium to high heat.Let boil for 5 minutes then reduce to low heat and let simmer until rice is fully cooked and all the water has evaporated.

First you will need 2 cups of rice (I’m using parboiled long grain rice). Then, 4 cups water.
Add rice and water to a saucepan and bring to boil on medium to high heat.
Let boil for 5 minutes then reduce to low heat and let simmer until rice is fully cooked and all the water has evaporated.

While the rice is cooking, let’s prep the veggies and the shrimp. First the veggies.

You will need 1/2 onion (thinly sliced), 2 tomatoes (diced), 3 cloves of garlic (finely chopped), 1 tbsp. dried thyme, 1 tsp. brown sugar and a pinch of salt and black pepper.1. In a large skillet, sauté onions until soft and brown.2. Add tomatoes, garlic, thyme, brown sugar and salt and pepper. 3. Cook until tomatoes are soft and cooked down.

You will need 1/2 onion (thinly sliced), 2 tomatoes (diced), 3 cloves of garlic (finely chopped), 1 tbsp. dried thyme, 1 tsp. brown sugar and a pinch of salt and black pepper.
1. In a large skillet, sauté onions with about 3 tbsp. oil, until soft and brown.
2. Add tomatoes, garlic, thyme, brown sugar and salt and pepper.
3. Cook until tomatoes are soft and cooked down.

Defrost the green beans. If you are pressed for time you can run it under hot water. Then chop into 1/2 inch pieces. Once you've chopped all of the green beans, add to the cooked tomatoes and seasoning and sauté for about 10 minutes tossing constantly to ensure even cooking.

Defrost the green beans. If you are pressed for time you can run it under hot water. Then chop into 1/2 inch pieces.
Once you’ve chopped all of the green beans, add to the cooked tomatoes and seasoning and sauté for about 10 minutes tossing constantly to ensure even cooking.

Now for the shrimp…

Peel and devein about 1/4lb shrimp. Season with salt and pepper, thyme, garlic powder, paprika and  pinch of cumin. Set aside and let marinade for 10 to 15 mins. Then, add 1 tbsp. butter to a warm skillet (on low to medium heat). Once butter has melted ad shrimp.Let cook for 2 minutes on each side, then remove from heat.

Peel and devein about 1/4lb shrimp. Season with salt and pepper, thyme, garlic powder, paprika and pinch of cumin. Set aside and let marinade for 10 to 15 mins. Then, add 1 tbsp. butter to a warm skillet (on low to medium heat). Once butter has melted ad shrimp. Let cook for 2 minutes on each side, then remove from heat.

Bringing the dish together…

Separate the cooked beans into two portions, leaving 1/2 in the skillet. Add shrimp to the beans in the skillet and cook for 2 to 3 minutes on medium heat. (It is important not to overcook the shrimp or it will become tough).

Separate the cooked beans into two portions, leaving 1/2 in the skillet. Add shrimp to the beans in the skillet and cook for 2 to 3 minutes on medium heat. (It is important not to overcook the shrimp or it will become tough).

And there you have it, bora (or for the sake of argument, green beans) two ways. Enjoy!

Green Beans and Shrimp with Rice

Ingredients:

Rice

2 cups long grain parboiled rice

4  cups water

Green Beans and Shrimp

1 packet frozen green beans (chopped into 1/2 inch pieces)

3 tbsp. oil

1/2 onion (thinly sliced)

2 tomatoes (diced)

3 to 4 cloves garlic (finely chopped)

1 tbsp. dried thyme

1 tsp. brown sugar

salt and pepper to taste

Shrimp

1/4 lb large shrimp (peeled and deveined)

1 tsp. butter

1 tsp. dried thyme

1/4 tsp. paprika

1/4 tsp. granulated garlic or garlic powder

salt and pepper to taste

Directions:

Add rice and water to a saucepan on medium to high heat and bring to a boil. Boil for 5 minutes, then reduce to low heat and let simmer until all the water has evaporated and rice is fully cooked (about 10 minutes).

Add thyme, paprika, garlic, and salt and pepper to shrimp and set aside.

Warm oil in a large skillet on medium heat. Add onions and sauté until onions are brown and soft. Add tomatoes, garlic, thyme, brown sugar, salt and pepper and cook until tomatoes are soft. Add chopped green beans and sauté for an additional 10 to 15 minutes, tossing constantly until beans are cooked.

In a medium or small skillet on medium to low heat, melt 1 tsp. butter. Once butter is completely melted add seasoned shrimp. Cook (without turning) for 2 minutes or until shrimp turns pink, then flip on other side and cook for another 2 mins. Remove from heat and set aside.

Separate green beans into two portions, leaving one portion in the skillet. Add shrimp to green beans in the skillet and cook for an additional 2 to 3 minutes.

Tips and Ramblings.

1. Frozen foods get a bad wrap but when they are fresh frozen they taste just as delicious as the fresh stuff. When fresh green beans are available I opt for those.

2. You can substitute shrimp in this recipe for chicken and, or beef

3. Although I don’t eat shrimp, my husband loves it and I enjoy cooking it for him

4. This meal probably takes less than 30 minutes to cook, in all honesty, but giving yourself a little bit of wiggle room is always a good thing.

Happy Cooking!

Tagged , , , , , , , , , , , ,