Okay, so I promised you a Bok Choy recipe but then I got sidetracked by National Zucchini Bread Day! It is a good thing I got sidetracked because during those two extra days my friend, Nancy Galbraith, emailed me a picture of her Bok Choy Scrambled Eggs! It looked so delicious I asked for her recipe. Lucky visitors to my blog not only got a recipe for my Zucchini Bread, but now will get Nancy’s Bok Choy Scrambled Eggs recipe.
Tomorrow I will post a watercolor painting of Bok Choy and a poem that is slated to appear in my next book. For now, check out the original Poems on Fruits & Odes to Veggies.
Doesn’t this dish look DELICIOUS! Thanks, Nancy!
Bok Choy Scrambled Eggs
2 egg whites
1 whole egg
Chopped Bok Choy
Whisk together egg whites and whole egg. Add chopped bok choy. Sauté egg mix over olive oil. Add salt and pepper to taste. Cook to desired texture.
from Poems on Fruits & Odes to Veggies
(and in honor of yesterday being National Zucchini Bread Day!)
Zucchini is a lovely word
It rolls right off your tongue
Zucchini is a melody
A word that should be sung
Bellowed LOUD or whispered soft
Say it either way
It’s almost operatic
In a veggie sort of way
Sing out loud and you’ll agree
There is no squash to beat it
But after all the singing
Kindly slice it up and eat it!
Okay, so yesterday I thought about posting a Bok Choy recipe but alas, that will have to wait, because today is National Zucchini Bread Day! Seems like the most appropriate recipe to post is my children’s favorite Zucchini Bread! It is moist, healthy and delicious. Tomorrow you will get the zucchini poem and soon, very soon, a recipe for Bok Choy.
And this watercolor painting of zucchini is my art for my book Poems on Fruits & Odes to Veggies.
1 ½ C whole wheat flour
½ t baking soda
½ t baking powder
1 t cinnamon
½ t nutmeg
1/3 C vegetable oil
1/3 C unsweetened applesauce
2 T fat free sour cream
¾ C light brown sugar
2 t vanilla extract
2 C grated zucchini
- Heat oven to 325 F. Spray an 8 inch loaf pan with cooking spray. Set aside.
- In large bowl mix together flour, baking soda, baking powder, cinnamon and nutmeg.
- In separate bowl, whisk together egg, oil, applesauce, sour cream, sugar and vanilla.
- Add flour mixture to egg mixture and stir until well combined.
- Fold in grated zucchini then transfer to loaf pan. Bake until risen, golden brown and a toothpick inserted in the middle comes out clean, about 60 to 70 minutes.
- Cool in pan for 30 min. then remove bread from pan and continue to cool on rack.
On Friday, April 19 I was invited to Central School in Warren to participate in Young Author’s Day. I was the featured illustrator. David A. Adler was the featured author. (Yes! That David A. Adler. He has written over 200 books and is the one and only creator of all things Cam Jansen!) It was so wonderful to meet him. Well, we were featured on the Warren Patch! And here I am showing the children how I go about using watercolor paints. It is all about layering the paints on gradually, patiently, until you get the depth, color and shadows your subject requires. You are seeing the early stages of my Bok Choy painting.
Hmmmm…maybe I will post a Bok Choy recipe tomorrow!
Since we were talking about making acorn squash the other day…and since healthy eating starts with a poem…naturally it is time for me to post my Acorn Squash poem. Drop this rhyme on your family the next time you make them acorn squash! It is from my book Poems on Fruits & Odes to Veggies – Where Healthy Eating Starts With a Poem.
The squirrel’s a brave and brazen sort
Who flies from tree to tree for sport
He hunts for acorns high and low
And saves them up for winter’s snow
When trees are bare, acorns no more
The squirrel comes up to my front door
As if to ask for food from me
“I took no acorns from your tree!”
For acorn’s not my favorite knosh
Unless it’s buttered acorn squash
On Thursday evening, April 18, I was one of the guest speakers at a Barnes & Noble book event best described as teaching the teachers how to use Poems on Fruits & Odes to Veggies in their classrooms. I shared a few recipes and one teacher was so intrigued with my Acorn Squash recipe that I promised to share it on my blog. Teacher, teacher, wherever you are, can you let me know if you found the recipe here? I would love to hear from you.
- Preheat oven to 400 degrees
- Cut Acorn Squash in half, lengthwise, stem to base. It has seeds (just like a pumpkin).
- Scoop out the seeds until you are left with a cavity only.
- Fill the cavity with 2 tablespoons of butter and 1 tablespoon of brown sugar.
- Place halves on baking sheet and pop into oven for 1 hour.
- Remove squash from oven and test for doneness. Fleshy part should be really soft (like the consistency of mashed potatoes) and tops should be a bit browned. If done let them cool a bit before using a fork to stir and mash the squash. You can eat it right out of the shell, or plate it up.
Today I am visiting the Pleasantdale Elementary School in West Orange, New Jersey. So excited to visit this school and bring my book to life for the kids. Also, did you know today is Poem in Your Pocket Day!?! What fun.
Umami. The tongue is sensitive to a fifth taste, umami. Umami encompasses that which is savory, meaty or full-bodied.
Umami is a Japanese word which translates roughly into the words “wonderful taste.” Taste, as a sense, is the perception of a combination of these the sweet, sour, bitter, salty or umami on your tongue. But really, taste is so much more than just a flavor on your tongue. It’s highly complicated and to the mix you must add how food smells, looks, and sounds. If you shaped your favorite sweet treat, a chocolate brownie, into what appeared to be a pile of dog doo, chances are this typically delicious food would gross you out! When we eat a carrot, it has to crunch. When we drink coffee, we expect a certain aroma. Get it? Anticipation is part of taste.
When you anticipate eating carrots, bananas, grapes, oranges, zucchini or peppers (all on the cover of Poems on Fruits & Odes to Veggies) what happens to you? Let us know.
And since we have been talking about asparagus all week, here is one of my family’s favorite asparagus recipes…
- Preheat oven to 425 degrees
- Place one bunch of washed and dried asparagus on a cookie sheet
- Drizzle with two tablespoons of extra virgin olive oil and mix with hands to fully coat asparagus
- Add a few shakes of sea salt
- Roast for one hour until asparagus turns brown and crunchy
Yesterday I talked about acquiring a taste for a certain food…that food for me was asparagus. It seems appropriate for me to lay down my asparagus poem. It lives in my book Poems on Fruits & Odes to Veggies…
Make asparagus pie,
Or asparagus quiche,
Or asparagus soup, or
Risotto. I don’t know
A thing you can’t do
With asparagus spears
Even put them in stew
Pan roasted asparagus perfect to please
Frittata? De nada – just add eggs and cheese.
Make asparagus salad,
Or asparagus fry.
Packaged like pencils
In red, green or white
Put asparagus spears
On your menu tonight.