Organic Bunching Onions, Bok Choy and Carrots make one Delicious Dish
Organic Bunching Onions, Bok Choy, and Carrots are the main stays of a memorable, healthy, delicious dish I concocted one evening. It’s the perfect time to share the recipe, now that all three veggies are on the White Picket menu this week!
Do you know what an organic”bunching onion” is? If you’re like me, “kind of” was the answer. I knew what I would be getting in my White Picket box this coming week, but I really did not know the reason for its name or its significance.
This article on Spring Onions tells you all you need to know! You can even save the roots, plant them and have some more green shoots to use in about a week. Great for those on a restricted diet where only the green shoots are allowed.
Asian noodle dishes are a hot item on restaurant menus and popular with home cooks alike. They are easy, inexpensive, generally healthy and full of “umami yumminess”. Lo Mein, Pad Thai, Soba, Udon, Spaghetti and Linguine pasta are often used, both semolina and whole wheat varieties. The list goes on and on. Some feature meat, some tofu, some veggie, some a combination of all.
The version I am offering is made with Carrot Noodles (taking one of the veggies usually IN the noodle dish and making it THE “noodle”) and meat. The really unique feature is that it is SIBO and Fodmap friendly which means it is no/low carb, sugar and gluten-free and is still a taste and visual sensation!
It is filling but does not create that too full, bloated feeling so often caused by noodles and veggies full of starches.
Veggie Noodles can be made on a spiralizer
or with a julienne peeler
Low Carb Asian “Noodle” Bowl
½ pound ground turkey, pork, chicken or beef, (organic if possible or antibiotic and hormone free)
2-3 tablespoons coconut oil
1-2 large organic carrots, spiralized
1 organic zucchini, spiralized (optional)
1 large clove organic garlic, cut in half and smashed
1 tablespoon organic ginger, peeled and minced
1/2 teaspoon grated fresh turmeric or ¼ teaspoon ground dry
2 organic bunching onions (scallions), green part only, sliced
1-2 organic baby bok choy. Stems chopped, leaves cut in half
½ red or orange organic sweet pepper, sliced
1 tablespoon organic jalapeno, minced
3 tablespoons coconut aminos
2 teaspoons apple cider vinegar
fresh organic cilantro (optional)
Heat 1 tablespoon coconut oil in skillet. Add ½ crushed garlic clove and half the ginger. Saute for about 10 seconds. Add ground turkey or pork and break up into a crumble. Season with turmeric.
Cook until the meat shows no pink.
Stir in 1 tablespoon coconut aminos and 1 teaspoon vinegar. Let cook down until liquid has evaporated and meat has absorbed the flavors. Set aside and remove garlic.
Heat 1 tablespoon coconut oil in the same skillet. Add the scallion, rest of garlic and ginger, and let it cook for about 30 seconds.
One at a time, add the remaining vegetables: bok choy stems, peppers, carrots, zucchini and bok choy leaves. Let each vegetable cook a little, before adding the next. Use the remaining tablespoon coconut oil if necessary.
Toss the meat* back into the mix.
Season with remaining tablespoon coconut aminos and cider vinegar and salt if necessary.
Garnish with chopped fresh cilantro.
An easy weeknight carrot side-dish is the classic Vichy Carrots.
It was the first carrot recipe I made as a newlywed. My neighbor, who was also newly married, and I decided to have a pot- luck dinner together. Neither of us had any real experience cooking, I was 20 and still in college and so was she!
To make a long story short, these carrots and the burgers I made saved the day!
My neighbor attempted to make real Macaroni and Cheese. I don’t think we had the instant boxes available back then. She did not realize one had to cook the macaroni before adding the cheese. 🙁
Well, we all tried to be polite, but it was painful
…finally, her husband said something; we all laughed, ate the burgers and carrots and went out for ice cream later!
I got off easy with the carrots.
1 bunch organic carrots, washed, peeled and cut
about 1/2 cup water *
2 tablespoons organic butter
1 tablespoon organic sugar
1⁄4 teaspoon sea salt
juice of 1/2 organic lemon
chopped organic bunching onion/ scallion or parsley
Bring water to a boil. Add carrots. butter, sugar, and salt. Let cook until carrots are cooked. If water has not evaporated, drain. Continue to cook until the sugar glazes the carrots. Serve warm with lemon juice,
Serve warm with lemon juice, and chopped scallion or parsley.
*The fame of these carrots was due to the special water in Vichy, France. So, in the classic spirit of things, use a good spring water to cook the carrots!