1/2 cup breadcrumbs
2 tbsp olive oil -- divided
6 baby bok choy - about 1/2
1 pound)
1/4 cup ricotta cheese
2 oz feta cheese
1 tsp finely chopped lemon peel
Directions
Place the bread crumbs on a plate and toss with 1 tablespoon of oil.
Microwave on high( 100 percent power) for 2 minutes, stirring after 1
minute, or until toasted. Rinse the bok choy; set aside the four
largest, and finely chop the remaining two. In a small bowl, with a
fork mix together the ricotta cheese, lemon peel, remaining 1
tablespoon oil, chopped bok choy and bread crumbs. Gently spread
apart the leaves of each whole bok choy and fill with the cheese
mixture. Place in single layer in a dish, cover, and microwave on
high for 4 minutes, or until wilted and slightly soft. Serve right
away or at room temperature. Typos by Brenda Adams
Source: "The Well-Filled Microwave Cookbook" by Victoria Wise and
Susanna Hoffman
Recipe By :
From:
Servings: 4 servings
Baby Bok Choy Stuffed With Bread Crumbs & C Recipe brought to you by Recipe Ideas
Categories: Asian; Bread; Breads; Chinese
The History of Recipes
Written cooking instructions as an idea can be traced way back into the distant past, certainly as far back into recorded history as early Egypt, and possibly even further. Interesting though that is, in the main part, these ancient cookbooks were just very simple hieroglyphic recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Moving our culinary historical trip onwards, there are a couple of recipe books which appeared in the 1300s ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are unconnected to the curry that appears on menues today, but instead accounts of the types of food served to the rich and powerful of the period. Over the next few hundred years, the powerful families of the West competed to serve the most extravagent meals, and consequentially chefs and their recipe collections increased in prestige. However, it was during the 19th century that formal cookery and recipe publications reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes that were common in the better off homes of the day. The arrival of TV brought us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Baby Bok Choy Stuffed With Bread Crumbs & C recipe.
