Polenta, Pasta or Risotto What's Your Choice

 What is a nice accompaniment to a tomato sauce or grilled chicken ro steak? Do you go for a side or base of  polenta, pasta or risotto? or do you eat these on their own? What works best with various sauces and sides?

Out of all three polenta is the most versatile. The ground corn meal can be perfect on its' own, as a base or gracing a plate as a side.It can be labor intensive if you want to cook it.It does require a lot of stirring after a basic mixing of finely ground cornmeal, water and salt.It can also be lumpy however the best way to beat this is to pulverize the meal before cooking.An easier method  would be buying the already made polenta logs and grilling them until they're crispy and golden yellow. A simple cacciatore sauce with chicken is the best main dish with it. The thin tomato sauce works well with the polenta. Another good sauce is a simple mushroom and spinach one. This is an easy make with simply sauteing spinach with baby bellas in a mix of garlic olive oil and butter. Can you serve polenta with grilled or roasted meats. Only if there's a sauce. On it's own , without any sauce ro even butter and cheese polenta can be somewhat dry. There should be some kind of sauce there.

If you want to serve a good side with steaks or chicken then think either pasta or polenta. Pasta can accompany  achicken in the form of noodles. Again with any kind of sauce it's a great side. You can even cut up a rotisserie chicken or a flank steak and add it to a tomato or spinach  sauce to make a heartier dish.Any kind of pasta is good on its' own. Just add butter or to make it more flavorful cook it in the broth of your choice. Unlike polenta there are so many different types that work well with any type of ingredient.  Penn can work with a chunky tomato sauce while linguine is perfect  as a base for clams or chicken cutlets. Risotto is a diffrent matter.Risotto is a phenomenal , especially the saffron infused risotto Milanese. This is perfect as a main course or as a side with any protein form lamb chops to shrimp. A plus about this addition is, like pasta, anything can be added to it while cooking. The miost popular add ins are mushrooms and asaparagus. You can also mix in chopped tomatoes too along with a variety of cheeses.

What's the most versatile and best? Use polenta for sauces. Try pasta as a side and use risotto as a main dish. 

Bowls Of Fun

A bowl of anything has the promise fun and deliciousness.Now imagine that bowl with a variety of flavors and textures.The assortments of everything from crunchy to silky and sweet to salty isva guaranteed ride for the palate.The best part? You can whip it up in your kitchen to suitevyour tastes. This treat, also known as a grain bowl was the subject of Melissa Clark's A Good Appetite column in today's New York Times Dining section.Grain bowls were usually found in some Chinese ,Japanese and vegan restaurants.They are one of the easiest dishes to prepare,so much so that a novice home chef can create masterpieces.The base is any kind of grain followed by a protein of some kinda layer of veggies is then added on, topped by any kind of condiment and a crunchy finish(imagine a savory ice cream sundae and you have this principle) .What you put into it depends on you.If you are big on beans then try two or three kinds as the protein layer.Veggie lovers can have a field day layering on sauteed peppers and onions while rice lovers can experiment with the different grains.The initial layer doesn't have to be just rice ,Ms Clark, advises, it can also be quinoa, grits or barley.However if you're using a strong flavored protein or vegetable, stick with the milder grains such as white rice, grits or barley.The topping should have a nice texture and snappy crunch although you could go with cracking an egg over the bowl and letting the ingredients' heat cook it up. This easy meal can unleash the creative side in any home chef.Ms .Clark suggests a green bowl of chard, collards, mustard and kale against nubby grains like barley .The hipster hangout in Bedford Stuyvesant Scratchbread serves a paper cup bowl blending bacon and kale over grits with a soft boiled egg acting like the sauce?Sauces should match the mood of the ingredients.Asian inspired ones should have a sauce made from soy, Ginger sesame oil and rice vinegar.with a squeeze of lime.Anything Mediterranean would be highlighted with a pesto sauce you want fire then toss in some Tabasco.For something a bit calmer, then just add a simple vinaigrette.Once the bowl is assembled top it off with a colorful and crunchy layer.This could be something as complex as kimchi or as simple as sliced raw carrots.You can also put seeds, nuts or toasted seaweed on top as well. Another great aspect of the grain bowl Is that you can use leftovers .There's really no set pattern? If you want to finish off last night"s steak bits or green beans , then you can.Leftover rice from your takeout dinner can serve as the base.Grain bowls allow you to have fun as you tailor it to your tastes. If you want fun and quick, then a grain bowl is for you. you can experiment all you want with creating a tasty .one.The result is always good eating

Going To The Grain

Grains are one of the most important elements of a good diet. However not many people incorporate them into their diets. Why is a good question. They can be made into several tasty dishes that are nutritious and support our body's needs. Not only that, there is a wide variety to choose from and throw together with some veggies and meat to create a healthy lunch or supper.

Whole grains or seeds contain all the essential parts and naturally occurring nutrients of the entire grain seed,They can range from the lesser known amaranth to the ever popular wild rice. In between are the more common, corn, rye and barley along with teff, triticale  sorghum and triticale. grains can be used as fillers or even stuffing. For some such as the rices and millet, they can be incorporated  into puddings and even cakes for dessert.Grains are always a plus for any diet. You can reduce heart disease, diabetes and colon cancer along with obesity.

If you're new to cooking with whole grains then start with simple recipes. Stuffed peppers are always easy and a fun dinner treat. Stuff with rice or quinoa along with tomatoes  Quinoa can also be made into stuffing as well as tabbouleh. Try rye in soups or breads .Barley is always good in soups but it can also be used in risottos and chilis. For mores exotic dishes use the grain from North Africa , amaranth can be eaten like popcorn, or cooked like grits.Millet , another good for you grain, can be made into a light ,fluffy pilaf or baked into healthy biscuits , muffins and breads.

Discover the goodness of the different grains out there. They can be easily made into tempting and tasty dishes. Try one or two to wet your feet or all of them  for a better diet.

The Goodness of Rice

Every foodie should have some kind of rice in his or her cupboard. Not only is it a good side but also makes a good main dish. Rice is also versatile because it can be made into not only first courses but can be cooked into that comfort food of all comfort foods - rice pudding. There are so many different kinds of rice to choose from that it's helpful to know what's what.

There are many different types of rice. For basic cooking stock up on the instant short grained. This is the most versatile and you can use it in a variety of ways.Add some sauteed chopped onions and tomatoes to it as a nice bed for your grilled shish kabobs.This summer think about a rice salad based on the Italian hot dish risi bisi which translates into rice and peas. Make this but add carrots, broccoli, grape tomatoes or tomato slices and finish with a simple oil and red wine vinegar dressing. Louisiana Wild rice made into dirty rice with spices and andouille sausages is good with any Cajun or barbecue style chicken. The type is good with turkey as well as with game fowl such as pheasant or quail. It adds a chewy nutty quality and even gives rice stuffing a tastier spin.

If you're a big risotto fan always ,always, always have arborio on hand. This produces a certain creaminess when cook and its' kernels are polished with a white dot on each one. Arborio rice adds texture and taste to such dishes as the heavenly saffron laced Risotto Milanese and my family's Piedmontese risotto recipe , complete with chicken livers and tomatoes. I've heard of recipes that you can make a rice pudding out of it but have yet to taste this legendary creation.

Basmatis rice should be stocked if you're big on Indian cooking. You can also substitute Jasmine rice in its' wake. (although Jasmine s not good for just plain side dishes) Use both of these for biryani or spicy Moroccan pilafs.

When you're eating your risi bisi, basmati or risotto consider this. Rice is one of the oldest foods on the planet. It was first cooked some 2500 years ago. It began in China and then spread to India and Sri Lanka. The Greeks picked it up,spreading it through the Mediterranean and North Africa. It was later bought to the New World by Portuguese settlers to Brazil. It was also transported to Central and South America. Rice is a member of the family Poacea.

Rice is the perfect side dish but also the perfect meal. You can incorporate it into almost everything from exotic dishes to just simple puddings. Always have it on hand.