I love a good Greek salad (as long as the red onions are removed).IMG_6167 (1280x853)

Recently, I had the best take on a Greek salad I can ever remember, at a restaurant called Mama Ricotta’s in Charlotte, NC.mamaricottaschoppedsalad

All chopped and mixed together, there was very little lettuce, and a WHOLE lot of flavor. The pepperoncini and chopped olives “dressed” the salad on their own, but the white balasamic vinegar gave the whole thing an extra ‘kick.’

The best news, for me, was that it tasted even BETTER as leftovers.IMG_6191 (1280x853)

And thus, an idea for the perfect lunch salad was born.reciperedux_lunch

No need to worry about soggy lettuce, 1) because there is hardly any lettuce in terms of ingredient ratio, and 2) the vinegary lettuce just tastes awesome. (If you are a fan of pickling.)IMG_6201 (1280x853)

I plan to eat this for lunch quite often this summer. [With pita on the side.*]

And dinner, too.

*Or with pit on the OUTside.IMG_6214 (1280x853)

And I’m fairly certain my friends are going to get sick of me bringing it to parties.IMG_6188 (1280x853)(More for me, then, I guess.)

————–

Greek Chopped Salad with Chickpeas

  • 3 cups (or more, to your preference) chopped Romaine lettuce
  • 1 1/2 cup cooked (or canned) chickpeas
  • 1 1/2 cup chopped, peeled cucumber
  • 1 1/2 cup chopped tomatoes
  • 1 1/2 cup chopped red bell pepper
  • 1/2 cup diced pepperoncini peppers
  • 1/2 cup diced Kalamata olives
  • 1/3 cup crumbled feta cheese
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. dried oregano
  • juice of 1/2 lemon
  • white balsamic vinegar, to taste
  • drizzle of EVOO
  • 1/4 cup toasted walnuts (optional)
  1. Combine all ingredients (except walnuts, if using) in a large salad bowl.
  2. Stir very well.
  3. Just before serving, sprinkle with toasted walnuts.

(May be served immediately, or stored in the fridge for a few days.)IMG_6162 (1280x853)


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Grape Nut(s) Granola

by Sarah on April 17, 2016 · 2 comments

Y’all know by now that I love to mess around with the typical idea of “granola”–adding things like Snickers, because why not–so it probably isn’t surprising that after successfully making (and LOVING) this granola recipe from The Ranch I found in Health Magazine, I got to thinking: “If steel cut oats work in granola…would Grape Nuts?”IMG_6236 (1280x852)

[OK, so, they’re Nutty Nuggets. Whatever. Publix cereal on sale is CHEAP.]IMG_6159 (1280x853)

And the answer to my query was a resounding, YES.IMG_5988 (1280x853)

In fact, it may be the best “granola” I’ve ever made.  (Or at least the most addictive.)IMG_5890 (1280x853)

Sweetened with both maple syrup and honey, mixed with an egg white to help it cluster and crisp.IMG_6012 (1280x853)

I added raisins, because they used to be grapes.IMG_5834 (1280x853)

And cooked raisins are delicious. (The low temperature keeps them chewy.)IMG_6017 (1280x853)

If you can manage to prevent yourself from just eating it straight from whatever vessel you are using for storage, there is an added perk:IMG_5998 (1280x853)

It feels a lot less redundant to put grape nuts on oatmeal than oats on oats, don’t you think?IMG_6238 (1280x853)

Grape Nut(s) Granola

  • 1 cup grape nuts
  • 1/3 cup cashew pieces (raw)
  • 1/3 cup chopped pecans (raw)
  • 1/3 cup chopped almonds (raw)
  • 1/3 cup chopped walnuts (raw)
  • 1/4 cup shredded coconut
  • 1/4 cup raisins
  • 2 Tbsp. sunflower seeds, hulled
  • 1 Tbsp. cinnamon
  • 2 tsp. ground ginger
  • 1/4 tsp. salt
  • 1 egg white
  • 1/4 tsp. vanilla extract
  • 2 Tbsp. maple syrup
  • 1 Tbsp. honey
  1. Preheat the oven to 250 degrees.
  2. In a large mixing bowl, combine all dry ingredients (Grape Nuts through salt).
  3. In a separate bowl, whisk together egg white, vanilla extract, maple syrup, and honey.
  4. Combine wet and dry ingredients, stirring VERY well.
  5. Spread mixture onto a baking sheet coated with cooking spray, making sure the mixture is all “pushed together.”
  6. Bake 45-60 minutes (depending on your oven…I think mine is actually calibrated a little low), rotating the pan every 15 minutes.
  7. Remove granola from the oven and lightly scrape underneath with a spatula, being careful not to break it up too much.
  8. Allow to cool and get crisp before storing.
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Mango Sriracha Hummus

by Sarah on April 7, 2016 · 0 comments

I spent last week impersonating a rockstar health educator at the SOPHE Conference in Charlotte. I was slightly taken down a peg with only four ribbons on my nametag this year, but I managed to do well in scoring free food the first day. My sensor for free food opportunities is ALWAYS strong, you know.IMG_20160330_182036

However, just like the recruiting receptions are always higher quality than the actual job/school experience, so too the downward decline in healthy, inexpensive food during the rest of the conference. Luckily, my roommate had secured a fridge in our room, and I had my car. To Publix we went for provisions. Lo, and behold…
Roots_Hummus_Mango_Sriracha

Mango Sriracha Hummus?

Never seen THAT before.

Had to try.

(And yes, it was displayed JUST like that in the Publix cooler.)

No time to think about how much it would cost or anything. (Not as much as the Carrot Sriracha Hummus I CAN get in Tuscaloosa, although I haven’t done the price per ounce or anything…yet.)IMG_6036 (1280x853)

Upon falling in love, I knew it would need to be recreated once I got home. And, I must say, I did a bang up (mang up?) job. The consistency isn’t as thick, but I like my hummus on the ‘loose’ side.* You could always remove the water or use less vinegar, etc. to get a thicker concoction.

*Insert joke about the way I like my men, or something.IMG_6042 (1280x853)

I used canned mango, as I had a rather absurd amount after it was a “special buy” at Aldi. [Still not sure how I’ll use up the cans of lychee and papaya, but just give me some time…]IMG_6021 (1280x853)

Spice level is up to you. Interestingly, there is no actual sriracha in the original. I would say start with a little, and always leave yourself the option of adding more as you eat it. Once you go too far down the sriracha tunnel, it’s hard to find your way back. (At least with intact tastebuds.)IMG_6059 (1280x853)

If you want to play up the spicy, sweet, AND savory fun even more, you can top with thawed previously frozen pomegranate arils you picked up at a Kroger outside of Atlanta on your way home.

But that’s another story for another time, I think.IMG_6044 (1280x1280)

Mango Sriracha Hummus

Inspired by Roots Hummus

(Makes approx. 1 3/4 cups)

  • 1 3/4 cup cooked chickpeas (the equivalent of a 15-oz. can)
  • 1/2 cup chopped mango
  • 1/4 cup water
  • 1 Tbsp. tahini
  • 1 Tbsp. lime juice
  • 2 tsp. white distilled vinegar
  • 1 tsp. low sodium soy sauce
  • 3/4 tsp. fresh minced ginger
  • 1/2 tsp minced garlic
  • 1/2 tsp. salt
  • 1/2 tsp. cumin
  • sriracha, to your preference (at least 1/4 tsp!)

Combine all ingredients in a food processor.

Process or pulse to reach desired consistency.

Eat.

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Creamy Multigrain Egg White Porridge

by Sarah on March 24, 2016 · 0 comments

Pinterest is where good intentions go to die.

I mean, really.

I’m pinning 10-25 recipes a day, and I make–on average–one per week. MAYBE.pinterest

Sure, it is (P)inspiring, but unless I’m on Spring Break with all kinds of time on my hands, or I’m feeding myself with no potential threat of “this is gross–you are a terrible cook” repercussion, I’m not doing much of the experimenting I used to do.

However, a couple of Sundays ago, I’m scrolling through, peeking around in a lackadasical Pinterest-y way, and I stumble across a new blog. And that new blog lead to a number of new pinned recipes. And as I hadn’t had breakfast yet I thought…well, how about it?IMG_5574 (1280x854)

This was inspired by the BEAUTIFUL blog Nada’s Healthy Kitchen (now Eat Better, Not Less) and the gorgeous fluffy oatmeal with berries and peanut butter drizzle.* As I gave up peanut butter for Lent, I have been coming up with my own toppings, as well as perfecting the “base” recipe to one that is a satisfying mix of creamy, “fluffy” (not in a marshmallow way, but in an expansive way)

*Do I like her because she’s all k.d. lang with no capital letters in her recipe titles? Maybe.IMG_5646 (1280x853)

And I have had plenty of opportunities to perfect it.IMG_5803 (1280x853)

Plenty.IMG_5771 (1280x853)

Of.IMG_5778 (1280x853)

Opportunities.IMG_5714 (1280x853)

I have been meaning to try it in savory form, but, much like Pinterest…you know what they say about good intentions.IMG_5793 (1280x853)

Creamy Multigrain Egg White Porridge

[Adapted from Nada’s Fluffy Oatmeal]

(Serves 1)

  • 1 1/4 cups water (plus more as needed)
  • 2 Tbsp. rolled oats
  • 2 Tbsp. oat bran
  • 1 Tbsp. brown rice flakes (or substitute quinoa flakes or more rolled oats, or oat bran)
  • 1 Tbsp. quinoa
  • 1/2 Tbsp. ground flax seed
  • 1/2 Tbsp. chia seed
  • 3 Tbsp. liquid egg whites
  • 1/4 cup favorite milk (cow’s, goat’s, almond, cashew, coconut, soy…)
  • tiny drop of vanilla extract
  • sweetener (optional)
  • mix-ins and toppings (fruit, nuts, etc.)
  1. Combine water, oats, rice flakes, oat bran, quinoa, flax, and chia seed in a small saucepan. Bring to a simmer, then reduce heat and cook 5-10 minutes, stirring regularly.
  2. Add milk (and/or more water) a little at a time as the porridge starts to thicken, continuing to stir.
  3. Whisk egg whites in a small bowl. (Or just shake the container vigorously if that’s what you are using.)
  4. Stir egg whites and vanilla extract ino pan, stirring consistently until egg whites are cooked.
  5. Add mix-ins or toppings as desired. [I love some Happy Tots squeezable fruit for the morning, myself. :)]
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I must say that the theme for this month’s Recipe Redux was one I am ALL ABOUT: 7 Ingredients (or Less).reciperedux7

Let’s be real, most of the time I’m cooking I’m not measuring anything, and I’m just throwing this or that in a pan, or an oven,or a bowl. [OK, usually a bowl.]IMG_5535 (1280x853)

This is also generally my favorite type of competition on cooking shows: Can a “real” chef make a dish sing without access to an endless supply of ingredients and seasonings?*

*Also, WERE the fearless leaders of the Recipe Redux psychic? Because this was the EXACT SAME CHALLENGE from last week’s All-Star Academy…

allstaracademyMATH

With few ingredients, it means you’ve got to choose good ones, right? And the deliciousness factor can come from either the comfort of a traditional pairing…or the surprise of an unusual one.

I like to think that this “recipe” has a little of both.reciperedux_7ingredients

Confession: this wasn’t really my idea.

At a recent viewing of The Bachelor, my friend Alexa made spaghetti with kale pasta sauce, and a salad made with apples, walnuts, shaved Parmesan cheese, served with a balsamic vinaigrette. [Oddly (?) this all paired well with slices of my Irish Oatmeal Brown Bread with Rosemary, Walnuts, & Dates.] After discussing our mutual, current adoration/obsession with walnuts, I dug in…and was pleasantly surprised by the sweet, savory, tart, and salty combination of everything on my plate.IMG_20160208_191326756

So, I recreated the pairing(s) as best I could in the form of a kale salad (my favorite) with a basic vinaigrette (although you could use your preferred store-bought variety and reduce the number of ingredients by one) and simple toppings. You even have room to add some extra protein in the form of beans (vegans and vegetarians) or chicken (omniviores).IMG_5525 (1280x853)

As with all simple meals, there’s no real “recipe,” just ingredients for you to add and subtract as you wish. [No one is grading this. I promise.]IMG_5512 (1280x853)

Balsamic Kale Salad with Apples, Walnuts, & Parmesan

  • Chopped and de-stemmed kale 
  • Chopped sweet tart apples (I like Ambrosia or Fuji.)
  • Walnuts, toasted and chopped
  • Parmesan cheese, shaved or shredded
  • Balsamic vinegar
  • Extra virgin olive oil
  • Extra protein element (optional) for a “full meal”: beans, chicken, etc.
  1. Whisk togther balsamic vinegar and olive oil in desired proportion.
  2. Place kale in a large mixing bowl.
  3. Pour vinaigrette over kale and massage greens, using hands. (Get messy!)
  4. Allow to rest for at least 30 minutes, but longer is better!
  5. Before serving, top with remaining ingredients and toss lightly.

————————-

Want more 7-Ingredient (or Less) Recipes? If you also want more balsamic vinegar in your life, check out my Balsamic White Bean Dip with Fennel Seed (that also–clearly–works as a sandwich spread).

IMG_5651 (1280x853)

Otherwise, check out other Redux-ers Recipes below. :)


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Balsamic White Bean Dip with Fennel Seed

by Sarah on March 17, 2016 · 1 comment

So, my first stop upon returning home from my Winter Break trip to upstate New York was to Whole Foods.

For fennel seed.IMG_5553 (1280x853)

Because while on that trip I had tasted a bean dip unlike anything I’ve ever tasted before.*

*For the record, I never thought I would say type–with conviction– anything like that ever in my life.IMG_5607 (1280x853)

And it only took me until Spring Break to make it.IMG_5439 (1280x853)

There were no measurements to copy, no true method to follow aside from “mash everything together.” (also known as, “use an immersion blender for ease”…)IMG_5559 (1280x853)But I had to recreate it as best as I could…and I did a pretty darn good job of it, too.IMG_5609 (1280x853)

Dip veggies or chips into it. Spread it onto a sandwich (especially if that sandwich involves sundried tomatoes). Scoop it on a salad. Eat it with a spoon.

I have done all of those things.IMG_5658 (1280x853)

And each was better than the last.IMG_5567 (1280x853)

If you don’t like balsamic vinegar or fennel seed,  well you probably shouldn’t make this. But then again, if you don’t like balsamic vinegar or fennel seed you probably would have stopped at the title of this post, now wouldn’t you have done?^

^Questionable grammatical structure noted.IMG_5614 (1280x853)

Balsamic White Bean Dip with Fennel Seed

(Makes about 2 cups, depending on how thick you make it)

  • 1 3/4 cup cooked white beans (or 1-14.5 oz can, rinsed and drained)
  • a smidge of cooking liquid (or water)
  • 1 to 1 1/2 Tbsp. balsamic vinegar
  • 1/2 to 1 Tbsp. fennel seed*
  • 1-2 tsp. dried thyme
  • salt, to taste

*If you need to serve this immediately, grind the fennel seed first.

  1. Put beans, 1 Tbsp. balsamic vinegar, 1/2 Tbsp. fennel seed, and 1 tsp. thyme into a mixing bowl.
  2. Begin to mash with fork or spoon, or puree (so still ‘chunky’) with an immersion blender, adding liquid as needed to reach desired consistency.
  3. Increase vinegar and seasonings as desired.
  4. Allow to sit in the fridge for a couple of hours to soften the fennel seed and make the flavors really pop.
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I have had this Cuisinart Rice Plus Multi-Cooker for so long it has been discontinued.*

And I have never–not one time–used it.

*Never fear: replacement parts are still available.051103026-04-cuisinart-rice-plus-multicooker_ld

Until now.IMG_5372 (1280x853)

But, of course, when I DID finally decide to use it–on the slow cooker function– I was so paranoid about coming home to the kitchen burned to the ground that I ended up only turning it on when I was home during the day, thereby eliminating the “I came home to  hot meal waiting” reason most people claim to love having a slow cooker.IMG_5382 (1280x854)

I also am pretty sure that what I made really didn’t NEED to be “slow cooked,” and I probably could have gotten away with just cooking it like a regular soup or chili, but then again, maybe those extra hours being kept SUPER HOT* really did mke the flavor better. We may never know. [Or I will, and will forget to tell you.]

*Hello, rising gush of “I didn’t ask for a facial, but I got one” steam released upon opening.IMG_5377 (1280x853)

Regardless, this has tons of tomatoes, peppers, and kale (for me), smoked sausage* (for The Professor), and white beans (for our colons).^

*If you’ve got some of the local or (almost local) Georgia-made smoked variety left over from weekend grilling and are into that sort of thing…or not, because it tastes just great without it. I should know.

^Why yes, I DID say that.IMG_20160306_190826788 (1280x720)
I also could say it was “Italian” and mumble the rest, meaning The Professor would at least attempt to eat it without any (initial) fear.IMG_20160308_193049189 (1280x720)

Unlike the fear I have of actually leaving the multi-cooker on during the day.

Will I EVER be able to do it????

Italian (Sausage Optional) Chili with White Beans and Kale

[Adapted from Half Baked Harvest]

  • 1 small sweet onion, diced
  • 3-4 cloves garlic, minced
  • 1 Tbsp. (your favorite) chili powder + 1 Tbsp. ancho or chipotle chili powder [or 2 Tbsp. of either]
  • 1 Tbsp. dried oregano
  • 1 Tbsp. dried thyme
  • 1 Tbsp. smoked paprika
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/2 tsp. ground red pepper flakes
  • 1/4 tsp. ground allspice
  • 1 dried bay leaf
  • 4 cups vegetable broth
  • 1 (6 oz.) can of tomato paste
  • 1/4 cup aged balsamic vinegar
  • 1 cup diced tomatoes (skins removed, ideally)
  • 2 jarred roasted red bell peppers, chopped [almost all of a 12-oz. jar]
  • 5-6 cups kale, stemmed and chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup pecorino romano or Parmesan cheese
  • 1 cup sliced or diced Italian sausage, cooked (optional)
  1. Combine onion, garlic, seasonings, tomato paste, vegetable broth, balsamic vinegar, and tomato in a slow-cooker. Cook on low 4-5 hours, or high 2-3 hours.
  2. Stir in roasted peppers, kale, parsley, cheese, and sausage (if using). Cook on high 1 more hour.
  3. Serve with bread (and a sprinkle of parsley and cheese if you like).
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They say if something ain’t broke, don’t fix it.
 IMG_5093 (1280x853)
And that curiosity killed the cat.IMG_5060 (1280x853)
But I say it is curiosity that is the mother of invention…IMG_5148 (1280x853)
….not always necessity.IMG_5090 (1280x853)
After all, imitation IS the sincerest form of flattery.IMG_5097 (1280x853)
Irish Oatmeal “Buttermilk” Brown Bread with Dates, Walnuts, Rosemary
(Makes 1 small loaf)
  • ~90g whole wheat flour
  • 25g steel cut oats
  • ~115g quick cooking oats
  • 17g molasses
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup 2% milk + 3 Tbsp. white vinegar (set aside for 10 minutes)
  • 1 egg
  • 1 Tbsp. canola oil (or melted butter)
  • ~3/4 tsp. (hearty pinch) dried rosemary (more or less as you are adventurous!)
  • ~1/3 cup chopped walnuts
  • 5 pitted dates, finely chopped
  1. Line a small loaf pan with parchment paper.
  2. Combine all ingredients except walnuts and dates in a large mixing bowl.
  3. Stir well until a thick batter forms.
  4. Fold in walnuts and dates.
  5. Allow batter to sit for about 30 minutes.
  6. Preheat oven to 375 degrees.
  7. Bake bread 30-40 minutes, until top is browned and a toothpick inserted in the center comes out clean!
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Breakfast Broth Bowl [Recipe Redux]

by Sarah on February 21, 2016 · 0 comments

Broth for breakfast?

I’m told they do it in Asia.IMG_5053 (1280x853)

Of course, those noodle bowls (so I’ve heard) are more of the traditional, savory, soy or miso-based concoctions we are more accustomed to in the States…but eaten for lunch or dinner.IMG_20150916_161345

However, my obsession with Kimchi Ramenand eating THAT for breakfast a few times–made me wonder if I couldn’t ‘noodle’ around a bit with the conceptIMG_20150721_113145

…and make a sweeter broth instead.

The basic trick for broth is boiling/simmering a bunch of flavor infusers for 30 minutes or so, straining, and then serving with noodles and accoutrements.IMG_5000 (1280x853)

Of course, I wouldn’t say no to using leftover rice, or any other grain, if you’ve got it.IMG_5020 (1280x853)

And you can pretty much try any fruit in the broth you like.

I’ve gone with oranges/clementines, apples, bananas, and canned peaches so far.IMG_5005 (1280x853)

No shame in adding vegetables…roasted butternut squash rings? steamed spinach?

Or egg whites and sriracha. (Trust me.)

I mean, we put crazy stuff into smoothies, why not here?IMG_5169 (1280x853)

I would defintiely NOT skip the addition of a scoop of tahini. Don’t know why, but it MAKES it.IMG_5035 (1280x853)

This concept may be strange.

You may think I’m crazy.

But, I’ll tell you what: it is certainly NOT boring.reciperedux_breakfast

Breakfast Broth Bowls

(Makes about 2 1/2 cups broth, enough for 2-3 bowls)

  • 2 cups assorted sliced/chopped fruit, such as apples, oranges, canned peaches, bananas
  • 1-2 tsp. ground cinnamon
  • 1-2 tsp. minced ginger
  • 1 Tbsp. honey
  • 3 cups water (or enough to cover)
  • tahini, for serving
  • cooked noodles or rice, for serving
  • fruit or vegetables, for serving
  1. Combine all ingredients in a saucepan and bring to a boil.
  2. Reduce to a simmer, cover, and continue to cook for at least 30 minutes.
  3. Allow to cool on the stove (so flavors continue to infuse).
  4. Strain broth into a separate container.

To serve: Scoop noodles into the center of a bowl. Pour broth around until almost covered. Top with fruit, vegetables, and a scoop of tahini.IMG_5009 (1280x853)


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I should probably have thought twice before accepting a free mandoline from OXO for their Bowls, Bowls, Bowls promotion.IMG_4889 (1280x853)

I should have also listened to my dear farmers market friends who warned me that “everyone cuts themselves” and “no one uses the safety shield.”

And maybe I should have actually stopped and tweeted at those same friends to tell them I had managed to make it through the prep unscathed, instead of saying to myself, “Oh, just a few more slices.”IMG_4927 (1280x853)

Because that next slice was also a slice of my thumb.IMG_20160206_125800

This is a cautionary tale of hubris, overconfidence, and the perils of not following directions.

It is certainly, in no way, the fault of OXO.IMG_4902 (1280x853)

Their Adustable Handheld Mandoline Slicer is a fabulous piece of equipment, when used properly, of course. My perfect rounds of butternut squash were just delightful to look at, and because of their identical thickness, cooked at exactly the same time…meaning no random charred bits while half remained raw.IMG_4954 (1280x853)

As part of the Bowls, Bowls, Bowls promotion (which, by the way was perfect for me, as I pretty much eat everything out of a bowl…everything) I also received a Grape and Tomato Cutter, which was a kitchen gadget –much like my OXO Cherry Pitter–I never knew I needed or wanted until I had it in my possession.IMG_4903 (1280x854)

Perfect quarters (and yes, you can cut through two or three tinier grapes at once) made for a much more uniform relish…and I didn’t eat nearly as many of the grapes while prepping because my hands were busy. :)IMG_4918 (1280x853)

Soy & Ginger Quick-Pickled Grapesstrange, but good.IMG_4919 (1280x853)

Perhaps my favorite product in the mix, however, was the Rice and Grains Washing Colander. Truth be told, I rarely* wash my grains before using. (I know, I know.) However, this colander, with it’s teeny tiny holes and pouring spout is PERFECT for cooking brown rice in the pasta method, which avoids the problems of too dry, too soggy, too whatever rice I always tend to have.

*Read: Never.IMG_4937 (1280x853)

It also is perfect for straining and draining any tiny pasta or grain, without having the grains stick in the holes of, say, a mesh sieve…MUCH easier to clean!IMG_4980 (1280x853)

My brown rice bowl could be adapted for any type of green, and you can use sweet potatoes or any other type of winter squash. I also think carrots and parsnips would be nice.IMG_4947 (1280x853)The dressing is what makes it. (It also makes a fabulous stir fry sauce with noodles.) I’d even consider reversing the assembly and just pouring dressing into the bowl with vegetables and grains as an afterthought.

Just saying.

IMG_4958 (1280x853)

Pineapple Ginger Miso Dressing

Adapted from See and Savour

(Makes about 1 cup)

  • 1 cup diced fresh pineapple
  • 2 Tbsp. unseasoned rice vinegar
  • 1 1/2 Tbsp. white miso
  • 1 Tbsp. soy sauce
  • 1 tsp. minced ginger (I use the jarred kind.)
  • 1/4 tsp. sesame oil

Combine all ingredients in a blender. Blend well.

Serve on anything, really.

————————–

Soy & Ginger Quick Pickled Grapes

  • 1 cup grapes, quartered
  • 2-3 tsp. fresh ginger, crushed or finely minced
  • 2-3 tsp. soy sauce
  • 1 Tbsp. honey
  • 1/3 cup rice vinegar

Combine all ingredients in a small bowl or jar.

Stir well

Allow to sit in the fridge for at least 30 minutes, stirring every so often, before serving.

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