Saturday night supper/cooking class!

Saturday night, Mike and I prepared supper. My Mom and I went to a cooking class with Bonnie Stern, which was awesome, she signed my book, and I was inspired (as always) to cook from her cookbook! We had some excellent food at the cooking class, including, all from her new cookbook, Hummos with Sauteed Chickpeas and Zhoug, Chreime (Fish in Spicy Cherry Tomatoe Sauce), Sweet Potato Maple Mash, Strawberry Lemonade, Moroccan Sliced Oranges with Dried Fruit, and Gwen's Almond Haystacks. What I really enjoyed about the cooking class was the fact that pretty much all of the recipes Bonnie created were ones I wouldn't have created on my own (at least, not any time soon) and yet, they were all magnificant, and they are all dishes I am going to prepare myself. Neither my Mom or I are big fish eaters, but we both loved the Chreime and were ready to go home and make it! I'm really happy that Bonnie made the dishes she did, because it reassured me that everything in her cookbook is likely to turn out wonderful!
Anyways, back to Saturday night's supper. Mike and I decided on two recipes from Bonnie's cookbook: Thai Mango Chicken with Vegetables and Stir-Fried Baby Bok Choy. Mike also made a coconut milk based soup (that was very hot, but good!) and some rice for a side dish. The supper was excellent, but that is no surprise (not because we cooked...well, that's some of it...but more because of the cookbook we used ...hehe).


Stir-Fried Baby Bok Choy

1 tsp olive oil
1 clove garlic, finely chopped
1 lb (500 grams) baby bok choy, halved if neccessary
1 Tbsp soy sauce
1/4 cup water

Heat the oil in a wok or skillet on medium high heat. Add the garlic, stirring for about 10 seconds, do not let it brown.
Add the baby bok choy and stir for about a minute.
Add soy sauce and water and bring to a boil. Cook, stirring often, about five minutes. The bok choy will be wilted and tender.

Serves 6


Nutritional Info per serving
18 Calories
1 gram protien
1 gram fat
0 gram saturated fat
0 mg cholesterol
2 grams carbohydrates
1 gram fibre
196 grams sodium
274 grams potassium



Thai Mango Chicken with Vegetables

1 lb (500 grams) boneless, skinless chicken breast
1/4 cup hoisin sauce
2 Tbsp peanut butter
1/4 cup light coconut milk
1-1/4 cup homemade chicken stock or water
2 Tbsp cornstarch
1 Tbsp vegetable oil
1 Tbsp green Thai curry paste (be careful if you don't like heat!)
1 sweet red pepper, cut in chunks
1 cup brocolli florets
1/4 lb (125 grams) mushrooms, trimmed and halved
1 mango, peeled and diced
2 Tbsp chopped fresh cilantro

Cut chicken into strips.
Mix the hoisin and peanut butter until smooth. Whisk in coconut milk, stock and cornstarch.
Heat oil on a skillet or wok on medium high heat. Add curry paste, cook for 10 seconds. Add chicken and stir fry until chicken loses its raw appearance.
Add pepper, brocolli and mushrooms. Stir fry for about 4 minutes.
Add mango. Stir up reserved sauce and add. Bring to a boil and cook for 1 minute or until thick. Sprinkle with cilantro.

Serves 4


Nutritional Information per serving
364 calories
36 grams protien
13 grams fat
3 grams sat. fat
79 mg cholestorol
27 grams carbohydrates
4 grams fibre
506 grams sodium
809 grams potassium