I hope you’re having a great August so far. (Today’s my mom’s birthday actually – Happy Birthday, Mom!!) I’ve enjoyed a little vacation in Maine so far this month and I’m happy to report that it’s starting to cool down a little here in the Boston area. We’ve had a hot and humid summer and I’m excited for a little relief from the heat. Although, I’d take it over snow anyday. ūüôā

The one nice thing about the summer is I’m able to catch up on reading books and magazines. I¬†had a growing stack of cooking magazines that I was able to begin to tackle in Maine. It’s such a great way to relax – on the beach flipping through magazines.

I have been subscribing to Bon Appetit magazine for about a year now. While most of the recipes look delicious, I’m often intimidated by the number of ingredients or amount of preparation for some of the recipes. I’m always afraid that if I try a recipe, I won’t be eating dinner until 10 pm! That being¬†said, I have a pile of Bon Appetit clippings¬†of recipes I want to try…when I have the time.

In the June issue,¬†a recipe caught my eye and I recently made it for dinner at my parents’ house. I’m a sucker¬†for Asian-inspired dishes, including this one – Grilled Asian Chicken with Bok Choy, Shitake Mushrooms and Peppers. (Please note, the original recipe calls for radishes but I¬†left them out. I also roasted the vegetables instead of grilling them).¬†I especially like¬†this dish¬†because making the main dish prepares you to make a¬†noodle dish with the leftovers…only if you don’t use up all the sauce like we did!¬†¬†

This meal is pretty easy to prepare and takes three main steps – making the sauce, roasting the veggies and baking the chicken. When you’re done, you have a unique but delicious chicken and vegetable stirfry. This sauce was really tasty – lightly sweet with a lot of citrus and Asian¬†flavors. The mix of vegetables added addiitonal flavor and textures and the chicken was moist. We used brown rice for this dish, instead of the recommended Asian rice.

I will definitely be making this one again and I suggest you try it too! It’s a light but filling dinner, great for a summer night.


Good morning! How is your week going? It feels nice that it’s already Wednesday. Even though I worked on Monday, the week is still moving along quickly.

I have a fun and easy recipe for you today. While I’m not participating in the Craving Ellie in My Belly recipe this week (due to my “fear” of tofu), I¬†still have an¬†Ellie recipe to share. The other night I¬†actually fell into making¬†Miso Glazed Cod (well, I used tilapia) and Sesame Stir-Fried Chinese Greens¬†from Ellie’s first book, The Food You Crave.

I didn’t intend to make¬†this recipe initially¬†as I was actually searching for a recipe to mirror an awesome meal I had a few months ago. Back in the fall, my boss took my colleagues and I to Moonstones¬†in Chelmsford, MA. I had been to Moonstones¬†a few times before for lunch and was especially impressed by their burger. Surprising, right? Normally burgers don’t blow my socks off but the one at Moonstones was memorable¬†(and it’s even¬†served with shoestring fries! Bonus!).

For my work dinner, I ordered another memorable dish, an Asian-style halibut¬†served with spicy bok¬†choy and white rice. It was¬†full of flavor and I just remember enjoying every bite! For a few months now, I’ve thought about trying my hand at a¬†similar recipe. Over the weekend, I¬†searched Google and¬†the recipes from The Food You Crave¬†came up. ¬†I didn’t think to check my cookbooks first but I’m glad Google reminded me to. Ellie’s recipe was sure to be delicious and healthy!

I bought all of my ingredients at Whole Foods – baby bok choy, organic tilapia, miso paste and toasted sesame oil. I had never bought miso before so I didn’t really know what I was looking for – luckily, it was fairly easy to find. While I like to grocery shop, I don’t like wandering around cluelessly!

I don’t cook fish as much as I’d like to. I’m not sure why, actually, because fish has a lot of benefits. Healthwise, fish contains omega-3 fatty acids which can lower risk for heart disease. It’s also generally low in fat, low in calories and high in protein.¬† The American Heart Association suggests that we eat two servings of fish per week*. The FDA also recommends¬†that pregnant women and children avoid fish known for the highest levels of mercury but consume 12 oz. per week of fish known for the lowest levels of mercury. Canned white tuna and shrimp are known to have low levels of mercury and both are pretty convenient¬†to get your hands on.

This recipe was so quick to prepare! The fish cooked in less than 10 minutes and the bok choy took about the same time on the stovetop. A tasty and healthy dinner, ready in no time.

I have another seafood recipe for you tomorrow so come check back!