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What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.

I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate Balaboostas.

What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.

The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.

To see amazing detail in any photo just click on it!
Don't forget to SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)

Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.

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Sauteed Baby Bok Choy with Garlic Chips

Bok Choy is a dark, leafy green vegetable with white stems. It has a mild flavor similar to spinach or Swiss chard. There are many varieties of this Asian member of the cabbage family. I prefer the “baby” variety because it is more tender than the mature version.

Typically, we see bok choy used in Chinese food because it pairs well will soy sauce and toasted sesame oil. Have you ever thought of using individual bok choy leaves on a crudite platter? The firm stem makes for easy dipping. I like to use it with hummus as a healthy alternative to pita.

Whether you steam it, sauté it, or eat it raw bok choy tastes great and is good for you.

  • Baby Bok Choy, one hand full per person, washed and dried. (Cut the flowers in half or even quarters, depending on their size. You want to create bite size pieces.)
  • Finely sliced Garlic, I use a lot.
  • Extra Virgin Olive Oil - 2 tablespoons
  • Salt and Pepper, to taste
Here's how you do it...
  1. Heat pan to medium on your stove top.
  2. Add the Olive Oil.
  3. Add the finely sliced garlic and toss.
  4. Continue cooking and stirring for 2 to3 minutes or until garlic starts to get golden edges.
  5. Add the Bok Choy and toss.
  6. Cook for 5 to 7 minutes, stirring occasionally. (You can turn the heat down to low and cover the pan or wok to speed up the cooking process)
  7. Season with salt and pepper.

Serve and enjoy!

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