Foot and Fire

Let's kick-off the Bokchoy series here. I am so happy to finally harvest the mature parts of my bokchoy which I grew in my greenhouse from seeds. I opted not to harvest the whole thing but only cut the leaves with mature stalks. I'll wait for the young stalks to grow more and I added more soil to nourish it more and support its stem and roots. Check my urban garden greens and a photo of my  bokchoy in instagram. My Corned Beef with Bokchoy is a first try since we always cook it with ground beef but it was a hit so I am posting this for you to try.  Recipe: Garlic Onions Corned beef Bokchoy stalks with leaves Brazilian Spinach pesto (optional) Salt and pepper Heat the pan, add the corned beef until heated and its oil comes out. Add garlic and onions and stirfry until translucent. Add water (I used my reserved pasta water) and let boil. Adjust taste with salt and pepper. Add the bokchoy and press down so it will be covered by water. Let it cook for 1 minute covered ...

Our corned beef rice, a rice fried in the oil left in the pan after stir-frying the frozen corned beef. Breakfast is sometimes fun to prepare for us who prefer brunch and take oatmeal for breaky.... We seldom serve frozen meat but this was one occasion when we had a frozen corned beef and we decided that it is better than canned corned beef. With orange slices on the side, our breakfast is indeed fast-breaking. Our corned beef. Our orange mandala...