Tag Archive | dinner

Bok Choy Italian Style or Italian Sausage, Gnocchi & Bok Choy

(Gluten Free, of course)

13 boychoy italian style

I know, Bok Choy is not Italian, but when thats what you have, you make the best of it.  My sons ministry is currently growing this in the Impact Harvest fields and we’re all learning how to use this, as its coming in season right now.  So, here’s my creation:


Fresh picked Bok Choy (use way more than you think you need, it wilts down)
1 package La Pasta di Francesca Gluten Free Gnocchi or gnocchi of your choice, cooked
1 package Sweet Italian Sausage, or spicy would be good to, my hubby won’t eat spicy so I use sweet. Cut into bite sized pieces.
Italian spices, I used McCormick Italian Herb Grinder, and I used Greentree Mediterranean Dry Rub

Wash, dry and cut Bok Choy and set aside.
1 bokchoy 3 cutting bok choy 4 cutting bokchoy 6 bok choy cut

In sauce pot prepare gnocchi according to package directions.  I add salt to the water and I also added spices from the McCormick Italian Herb Grinder, into the water, it helps to season the gnocchi, I do this with pasta also.

2 gnocchi 7 gnocchi boiling 8 spice the water

In a large pot, brown sausage pieces.  Do not drain the sausage drippings.

5 brown sausage

When the sausage is browned and the gnocchi is done, use a cooking spider and removed the gnocchi from its pot and add to the sausage.  Stir and simmer until the gnocchi have been coated with the sausage drippings.

9 add gnocchi to sausage

Add the Bok Choy, sprinkle with your seasons or choice, I used my  Greentree Mediterranean Dry Rub.  (if you remember in my previous posts, my girlfriend Pam is a Greentree consultant and I am testing out their spices for her)  If you find you need to add a little liquid to the pot use a couple tablespoons of the water your gnocchi cooked in.

10 add bokchoy 11 add seasonings 12 bokchoy wilting

Once the Bok Choy wilts down, its done!  Serve, sprinkle with a little parmesan cheese, enjoy!

14 bokchoy italian style


Dinner’s Ready! Hiyashi Chuka, Sautéed Snow Peas & Crab Avocado Salad (Gluten Free)

(Gluten Free)

Hiyashi Chuka, Sautéed Snow Peas & Crab Avocado Salad

A couple days ago a friend of mine, Rachel posted a picture of a recipe she had made. She made a Kani Salad.  She didn’t post the recipe so I went off hunting on Pinterest.  Of course when your on Pinterest you know your going to be a while.  Once I started looking at the Kani Salad recipes, I also found some other recipes that sounded very interesting.  So, here are 2 that we had for dinner tonight.  My dear hubby says these are now in my top recipes ever, so they’re definitely keepers and will be great for company.

These aren’t hard recipes, most can be prepared ahead of time, oh, one thing, the pan that I cooked the shrimp in, I used it for the shrimp, the egg and the snow peas, using those fabulous drippings.  I suggest you do the same, less washing and great flavor!

So here we go, of course, I’ll give you links to the original recipes, because mine are adapted as usual! 😉

Hiyashi Chuka

Hiyashi Chuka
(Hiyashi Chuka (Cold Ramen) by Just One Cook Book)

Hiyashi Chuka ingredients ready to toast sesame seeds toasted sesame seeds mix dressing

Noodle Dressing
  • 6 Tbsp. soy sauce (gluten free, I used Coconut Aminos)
  • 4 Tbsp. sugar
  • 3 Tbsp. rice vinegar
  • 2 Tbsp. sesame oil
  • 1 Tbsp. roasted sesame seeds (toasted mine in a small pan on the stove, only takes a few quick minutes)
  • ¼ tsp. grated ginger

add egg mixture cooked eggs cooked egg ready to cut egg thin slice egg

For Shredded Egg Crepe
  • 2 eggs, beaten
  • 2 tsp. sugar
  • ¼ tsp. salt
  • I cooked the egg in the same pan that I cooked the shrimp in using the drippings

raw shrimp peeled deviened cooked shrimp save pan from shrimp thinly chop lettuce green onion and lettuce green onion and ramen

For toppings
  • 6 shrimps or more (I sautéed my shrimp in garlic & lemon grass infused olive oil.  I sprinkled my raw shrimp with Old Bay and Simply Asia spice mix)
  • 1 Japanese cucumber (1/2 English cucumber), julienned ( I used a reg. old cucumber, took the seeds out)
  • 1 head lettuce, shredded, I used romaine
  • 3 green onions (mix 1/2 into the lettuce and the other half into the noodles)
  • 1/2 red pepper
Other topping options:
  • shredded steamed chicken tender, blanched bean sprouts (blanched), wakame seaweed, nori seaweed strips, etc.

Gluten Free Ramen Noodlescook ramen noodles


  • 2 Ramen Noodle squares (the box has 4)  Prepare as directed

layer ramen over lettuce Hiyashi Chuka

Put it all together:  Using a glass bowl, layer lettuce, then noodles, then arrange toppings.

Crab avocado salad

Crab & Avocado Salad
Adapted from Crab & Avocado Salad with Japanese Dressing

  • tablespoon rice wine vinegar 
  • drop sesame oil 
  • 1/2 cup quality mayonnaise
  • 1 can good quality lump crab meat 
  • teaspoon lime juice 
  • ripe  avocado 
  • green onions (chopped)
  • Simply Asian spice mix

ingredients dressing add dressing

Open crab and dump into a bowl, break apart gently. Dice green onion add to crab.  Dice avocado and put in another bowl, mix with lime juice, then add to crab meat.  Stir gently, I use my hands.  In another bowl add the rest of the ingredients, then add to the crab and gently stir.  The original recipe adds a few other ingredients some of which I didn’t have on hand and wasabi which I would love to add, but my hubby doesn’t like heat, so add it if you like, just be careful not to add too much.  The original recipe says to fill a ramekin with the mixture and un-molding it onto the plate, mine wouldn’t come out of the ramekin, so I used and ice cream scoop instead, much easier if you ask me.  I plated mine on a romaine leaf.

Served with a side of Sautéed Snow Peas

Snow Peas

The snow peas were sautéed in the same pan that the shrimp and eggs were prepared in.  I added some butter and a touch of sesame oil.  When the oil was hot enough I put the snow peas in, sprinkled with some salt and the Simply Asian spice mix.  When they were cooked I sprinkled with sesame seeds.  A very easy, delicious side.

If you have any questions about any of these recipes, or any suggestions, or see any mistakes, let me know.  I love hearing from you.

God Bless

Welcome to Baker Barbs Page

Welcome to Baker Barbs blog page.  Here I hope to give you new recipes to try, links to recipes I’ve tried and changes I’ve made to any of the tried recipes.  I generally always change a recipe.  Remember, a recipe is only a guide, so don’t be intimidated by them.  I didn’t realize how many folks are intimidated by recipes.  Don’t worry, the recipe police aren’t coming after you if you tweak a recipe and make it your own.

This evening we had a family dinner.  Our two sons and their families live close by, our daughter lives a couple states away, so she and her hubby don’t get here to much.  Tonight was for the local families.  Our oldest son, his wife and 2 boys ages 12 & almost 7.  Our youngest son couldn’t make it, he ended up working late so his wife came, no children there yet.

So tonight I wanted simple, comfort food.  For me, that means a roast of some sort, cooking all day in the crock pot…. yes, I do ‘cheat’ and use a crock pot from time to time, especially for roasts.  I decided on a chuck roast, this brings back childhood memories for me, so that equals comfort food.  Mashed potatoes are always a welcome vegetable, since I only make them when the family gets together.  If you read my page God, Food and Health you’d already know that 2013 is a year of dieting changes for me, not mentioned in that page, but I’ll tell you now, potatoes, especially white potatoes are not going to be a staple in my new eating habits.   So, tonight we allow some alternatives and tomorrow I’ll detox with smoothies and probably will eat raw….I don’t think we have too many leftovers that will call to me and haunt me.

Okay, got a little off track, so I made a chuck roast, mashed potatoes, steamed broccoli.  Had a huge salad.  I did make dinner rolls out of the tube…. oh, I gave up bread (wheat products)  I knew this was going to be a hard one, so bread I only eat when we have company or go out, thats my treat.  I only had one little one tonight so that wasn’t too bad.  I’ll drink an extra glass of lemon water tomorrow too, to help detox.  For dessert, I made cream puffs, I will have photos and the recipe at the end of this page.  Oh, for the appetizer, yeah, family dinner and I made an appetizer, well, I have so many recipes I want to try, that family gets to be Guinea pigs too!  So for the appetizer I made Candied Bacon.  That’s the recipe that I used, below I will have a photo and the changes I added.  This got mixed reviews from the family, so, not sure I will make this particular one again, I’ll probably move on and try another.

Candied Bacon

Candied Bacon, great for an appetizer

1/4 Cup Brown Sugar (I ended up using 1 Cup Brown Sugar)
2 Tablespoons Rice Vinegar ( I ended up using 8 tablespoons Rice vinegar)
2 Tablespoons Maple Syrup (I ended up using 8 tablespoons Maple Syrup, the real stuff)
Ground Black Pepper to taste (I used ground garlic pepper)
1 Pound Thick Cut Bacon (I ended up using only about 3/4 of a pound of thick cut bacon)
(I also used: Spiced Islands Chipolte Chili Rub and Cayenne Pepper , both to taste)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix brown sugar, rice vinegar, maple syrup, and black pepper in a small bowl. (I ended up making a total of 4 batches)
  3. Place bacon slices on cooling rack set over a baking sheet.
  4. Bake in the preheated oven for 10 minutes, turn slices, and bake another 5 minutes.
  5. Remove bacon and brush both sides with brown sugar mixture. Return bacon to the oven and bake another 5 minutes. Repeat basting every 5 minutes until bacon is browned and crisp, about 35 minutes.

    Now, when the bacon was done, they don’t tell you how to cool it, and it is candied, so I left it to cool on the racks, well, you need to watch that, let them cool just a bit and removed them, because they’ll harden on the racks and you want get them off looking nice.  Also, use foil under the racks to protected you baking pans,  that stuff is hard to clean off.  You will have to soak them if you don’t.

Cream Puffs with Bavarian Cream Filling

 Cream Puffs

1 Cup Water
1 Stick Margarine or Butter (I use butter)
1 Cup SIFTED all-purpose flour (that means you sift then measure)
4 Eggs

3 Cups Half & Half
3/4 Cup Sugar
1/2 teaspoon Salt
6 tablespoons all-purpose flour
3 Eggs
2 teaspoons vanilla

Powdered Sugar for sprinkling on top

Preheat oven 400 degrees

Make Filling:
Combine half & half, sugar, salt and flour; cook slowly until thickens.  Add 3 beaten eggs (temper them first by adding some of the hot mixture into the eggs and stirring to keep the eggs from cooking, then add into the hot mixture)  Cook until mixture is even thicker.  Remove from heat, cool slightly, add vanilla.  Put pudding in a bowl, put plastic wrap over the pudding so no film forms and put in refrigerator.

Make Pastry:
Heat water and butter to boiling.  Add flour and stir constantly until mixture is smooth.  Remove from heat and let cool about 5 minutes.  With electric hand mixer beat in 4 eggs, 1 egg at a time.  Drop dough from tablespoon to form a mound onto a greased cookie sheet.  Bake for approximately 30 minutes or until light brown.  Do NOT open oven door until 30 minutes are over, they cook by steaming you don’t want to let the steam out, they’ll flop.  Take a quick look if they’re not light brown give them another 5 minutes.

A special thanks to my daughter in law Val, who helped me with the pastry.  Without her help I wouldn’t have found out where I generally go wrong.  I tend to over cook the dough for some reason, and I didn’t think the 1 egg at a time was important but it is.   I know now, not to open the oven door too soon.

My mom always made cream puffs for me and my dad when I was growing up.  She passed away 7 years ago and took her cream puff recipe with her.  So trying to find the recipe that best brings back the memories of my child hood was hard, but this one is very close.  So, its a keeper