Bok Choy soup

Bok Choy Soup

1 small whole chicken or chicken pieces

1 thing slice of ginger root (about a table spoon)

1 clove garlic

1 small onion (optional)

1 carrot (shaved or very thing cut)

1 table spoon soy sauce

Bok choy (about half)

Salt and pepper to taste

Put chicken, ginger, garlic and onion in a large pot (4 or 5 Qt.) add enough water to cover chicken; bring to a boil, cover and cook slow until chicken is done.

Then add the carrots. cook for a minute.

Add bok choy, salt and pepper and soy sauce, cook for a minute and it is done.

Enjoy!

You may use any kind of vegetables and spinach instead of bok choy.

You may add rice noodles or vermicelli pasta.

Collards

I made the collards with 3 slices of bacon (cooked first to take fat off). Saute onions and garlic, add the collards and bacon and season to taste. cover and cook in low for about 10 minutes, then add about 1/4 lb. quartered mushrooms and cook for another 5 minutes or until mushrooms are done.. No need to add water. It turned out pretty good.
both recipes from co-op member Elsa

RICE PUDDING

Ingredients
-4 cups milk
-1 cup uncooked rice
-½ cup sugar
-1 tsp vanilla
-1 egg
-3/4 cup raisins (optional)
-cinnamon to taste (optional)

Directions

-stir the whole time so milk doesn't stick to bottom of the pan and burn.

-simmer milk in a sauce pan over medium heat,

-after it starts to simmer add rice and sugar

-bring to a boil and let it boil for 30 minutes

-in separate boil, mix egg, vanilla and 2 tbsp of the hot milk liquid to temper the eggs

-pour everything together in the pot, and stir for 5-10 minutes to thicken

-add raisins and/or cinnamon to taste.

Spinach and Artichoke Mac and Cheese

• Salt
• 1 pound regular or whole wheat penne
• 2 tablespoons Extra Virgin Olive Oil
• 3 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped or grated
• 3 tablespoons flour
• 1/2 cup white wine
• 2 cups milk
• A few grates fresh nutmeg
• 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a kitchen towel
• 1 10-ounce box frozen chopped artichokes, defrosted and wrung dry in a kitchen towel
• Ground black pepper
• 1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top
• 1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top

Preheat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.