The dreaded 1st blog post…

Everyone has to have that “1st blog post” right? Well, here it goes… I’m Jodi and this is my blog. Last night my husband (Robbie) said that instead of spending so much time ‘faceboxing’ (spending time on Facebook) that I should make a blog about cooking. He calls me a ‘master chef’. I love cooking and baking, so why not share that with the world. OK, I think that’s enough of an intro. Here is what I made for dinner last night:

The recipe was Baby Bok Choy Soup with Pork Meatballs. In our Bountiful Basket this week we got lots (and lots) of baby bok choy. I think there were 11 total! Now, I have never cooked with baby bok choy before so I had to figure out what to do with it all. I made cabbage pie, stir fry and this soup with it…all were very yummy! I used some of my homemade chicken stock (or broth?…haven’t quite figured out the difference). The green onions were fresh from my garden. Home grown produce is so much better than store bought. The flavors are so much more intense. I didn’t have any soy sauce (gasp!), but I did have some sort of Chinese gourmet sauce that worked well as a substitute. Also, I substituted ground beef for the pork since that’s what was on hand. I was a little worried that there was going to be way too much bok choy in the soup (I had used 6 of them), but they cooked down nicely and it turned out pretty good.

Here is the ingredient list:
For the Soup –
5 cups chicken stock
3 slices fresh ginger
2 green onions, chopped
2 tablespoon soy sauce
6 bunches fresh baby bok choy, quartered and hard center removed
For the Meatballs –
1 lb ground beef
3 cloves garlic, grated
½ tsp grated fresh ginger
4 green onions, finely chopped
2 tsp brown sugar
3 tablespoons soy sauce
1/8 tsp sesame oil
For garnish –
2 green onions, chopped
Drizzle of sesame oil