Now tht the weather is finally getting warmer, it's time to start some picnic prep. You can go for a quaint basket or go Downton Abbey style with china and cutlery. Of course there's the Styrofoam containers and coolers too.There are many choice out there for many picnic styles.
One of the simplest is the old fashioned wicker basketThis is just a simple osier box with handles (think what Dorothy carried in The Wizard Of Oz). This is perfect for just sandwiches and cookies. Some have room for thermoses along with small bottles and cans. These can go from around $50 to a whopping $200. If you want to get all Lord and Lady Crawley, then check out the super elegant ones atwww.picnicbasket.com. This amazing site has all sorts of them for any kind of outdoor eating. There is one that not only comes with fine china and elegant cutlery, there are also ceramic mugs and a fleecy throw too.Picnic Basket also sells ones that have cheese boards and knives along with salt and pepper shakers.Again, these are perfect for eating in a romantic or elegant setting. For a more practical al fresco meal, think plastic, It's more sturdier and durable than wicker along with being better for less genteel places like the mountains or the beach.You could also think about canvas, which is just as sturdy and waterproof. A canvas picnic basket is perfect for those days at the shore or toting foodstuffs to a boat.
One of the most popular picnic containers is the simple Styrofoam box.It's' easy to pack sandwiches and drinks i n it. It's the perfect container for mayonnaise rich summer salads too, thanks to having chilled ice packs in the bottom. Another plus is that it's easily cleanable . You can spill anything on it and not worry about it staining (unlike wicker which can be ruined by oil or soda). Another good thing in its favor is the price and availability . Starting prices can be around five or six dollars to ten or fifteen , depending on the size. every grocery and big box store like Target and K-Mart sell them and you can pick one up easily when you're vacationing at the shore or lake.Of course if you want to spend more there is the Igloo Brand.These are perfect for all sorts of outings from Little League games to a Sunday on the sand. The best part is that most of the Igloos are on wheels which make them perfect for toting around. As for plates and cups, you can buy paper ones which means just toss after using. However you could also buy reusable plastic or melanine ones that just require a quick wash and rinse when you get home.
The weather is quickly turning nice, beckoning us to enjoy a meal outdoors.. Be picnic ready with a wicker hamper or Styrofoam cooler.Whatever you choose will be perfect for your al fresco meal.
Monday, March 23, 2015
Saturday, March 21, 2015
Saturday Night Pasta
One of the great things about Saturday night is just taking it easy. This applies to cooking as well.It doesn't pay to make an elaborate supper because you may be doing that tomorrow. One of the simplest and most tastiest is pasta.It's just a quick boil and then an easy sauce is added.
Spaghetti is a hearty and hasty meal. It's a ten minute cook up and then a canvas for any kind of sauce Try just melted butter on it for pasta con burro Add about two or three tablespoons of the pasta water to give it some body. Another snap sauce is aglia e olio, garlic and oil. This is just chopped garlic sautéed in a light olive oil and then poured over the pasta (you can also use angel hair or linguine too for this.). For heat add a scant sprinkling of red pepper flakes or for more zest some chopped anchovies. The anchovies can be cooked down in the oil for a kind of bagna calda sauce. Many pasta affectionados go mad for a breadcrumb sauce. Even a novice home chef can make this. It involves toasting just plain breadcrumbs in a bare pan and then adding two tablespoons of butter to stop the browning as you take the pan off the stove. More butter, approximately six tablespoons along with a cup of the pasta water is added for an incredibly delicious sauce. Keep in mind that most sauces require pasta water (see tomorrow's New York Times Magazine Food section about this) because it does add extra flavor along with thickening the sauce.
A truly delicious pasta is when you cook it in any kind of broth or even the sauce. For this last mix five cups of water with one can of tomato paste. Four boullion cubes and four coarsely chopped garlic cloves are also tossed in along with four tablespoons of oil. It basically a one pot meal. It can be reheated with either margarine or more broth for a soupier pasta. Leftovers are great for sauces too. That leftover chicken or steak can be used as a variation of a Bolognese or chicken caccciatore. A can of tuna can yield a very flavorful sauce.It's just basically tomato sauce with the fish added. For a smoother texture try it with Genoa tonno e olio, This is simply the tuna packed in olive oil, and on it's own it's heaven,In sauce it is amazing,Veggies can be repurposed as well. Spinach and onions go well with any pasta, especially with rigatoni or cavatelli. A sofriso sauce, made with onions is a nice change from the usual garlic studded one. You can even mix eggs with it for a classic and truly simple dish. It's just adding beaten eggs to al dente or semi cooked spaghetti and cook it up in a frying pan.
It's Saturday. Kick back with a simple but easy pasta dinner. It's a nice way to enjoy a lazy Saturday .
Spaghetti is a hearty and hasty meal. It's a ten minute cook up and then a canvas for any kind of sauce Try just melted butter on it for pasta con burro Add about two or three tablespoons of the pasta water to give it some body. Another snap sauce is aglia e olio, garlic and oil. This is just chopped garlic sautéed in a light olive oil and then poured over the pasta (you can also use angel hair or linguine too for this.). For heat add a scant sprinkling of red pepper flakes or for more zest some chopped anchovies. The anchovies can be cooked down in the oil for a kind of bagna calda sauce. Many pasta affectionados go mad for a breadcrumb sauce. Even a novice home chef can make this. It involves toasting just plain breadcrumbs in a bare pan and then adding two tablespoons of butter to stop the browning as you take the pan off the stove. More butter, approximately six tablespoons along with a cup of the pasta water is added for an incredibly delicious sauce. Keep in mind that most sauces require pasta water (see tomorrow's New York Times Magazine Food section about this) because it does add extra flavor along with thickening the sauce.
A truly delicious pasta is when you cook it in any kind of broth or even the sauce. For this last mix five cups of water with one can of tomato paste. Four boullion cubes and four coarsely chopped garlic cloves are also tossed in along with four tablespoons of oil. It basically a one pot meal. It can be reheated with either margarine or more broth for a soupier pasta. Leftovers are great for sauces too. That leftover chicken or steak can be used as a variation of a Bolognese or chicken caccciatore. A can of tuna can yield a very flavorful sauce.It's just basically tomato sauce with the fish added. For a smoother texture try it with Genoa tonno e olio, This is simply the tuna packed in olive oil, and on it's own it's heaven,In sauce it is amazing,Veggies can be repurposed as well. Spinach and onions go well with any pasta, especially with rigatoni or cavatelli. A sofriso sauce, made with onions is a nice change from the usual garlic studded one. You can even mix eggs with it for a classic and truly simple dish. It's just adding beaten eggs to al dente or semi cooked spaghetti and cook it up in a frying pan.
It's Saturday. Kick back with a simple but easy pasta dinner. It's a nice way to enjoy a lazy Saturday .
Friday, March 20, 2015
Repurposing Those Old Pots And Pans
The old adage that they knew how to make stuff in the old days is true.Many pots and pans made before the second World War can still be used today.They are tough , strong enough to withstand countless flames or heavy duty priming. There is only one problem: cleaning them up. Rust and old food is hard to get rid of but with the right cleaners, these gems can be restored to almost brand new again.
It's sad when home chefs throw out a beloved family heirloom because they 're having trouble cleaning it. However there are various solutions to make it usable.If there is still food on it then the first step is to bake it off. This sounds almost counterproductive but it works.Put the oven on self cleaning mode which reduces the baked on gunk to a fine ash..If you don't have a self cleaning oven then you'll need the aerosol spray oven cleaners along with rubber gloves (this is a must because the spray cleaners are mostly lye, a dangerous corrosive). The best place to do this is a well ventilated area or better yet, outside. Spray the pan generously with the cleaner and then put the whole thing in a plastic garbage bag. Surprisingly leave it for two days . This will give the cleaner enough time to eat away at the rust and food. The following step is washing it again in a mixture of eight parts water to one part vinegar. Priming is next and again this require a hot oven. This is the seasoning part which makes it ready for use again.
Those discolored aluminum pots can also be scrubbed brand new again.Remember that it's not s sturdy as cast iron and a more gentler cleaning method has to be employed. Start by simply boiling water in it and then letting it soak. You can add a few tablespoons of cream of tartar to remove any dark stains left by certain foods.You can also use different cleansing spray like Dawn Power Dissolver and allow it to sit on the surface for 30 minutes.Be very careful around the handles , especially if they are wood.A simple soaping and rinse will usually get them clean.Polishing requires different grits of sandpaper as well as You also will need a rubbing compound and a damp rag (similar to silver polish) to bring back the pot's luster.You can also go a more natural route by using cream of tartar, vinegar and lemon juice along with baking soda. You can also clean aluminum utensils with this mixture too.Finish with a non abrasive silver cleaner for luster and shine,
Don't throw out those old pots and pans. These heirlooms can be tidied up and made new again. It just takes some cleaner and elbow grease to get them back to their original sparkle.
It's sad when home chefs throw out a beloved family heirloom because they 're having trouble cleaning it. However there are various solutions to make it usable.If there is still food on it then the first step is to bake it off. This sounds almost counterproductive but it works.Put the oven on self cleaning mode which reduces the baked on gunk to a fine ash..If you don't have a self cleaning oven then you'll need the aerosol spray oven cleaners along with rubber gloves (this is a must because the spray cleaners are mostly lye, a dangerous corrosive). The best place to do this is a well ventilated area or better yet, outside. Spray the pan generously with the cleaner and then put the whole thing in a plastic garbage bag. Surprisingly leave it for two days . This will give the cleaner enough time to eat away at the rust and food. The following step is washing it again in a mixture of eight parts water to one part vinegar. Priming is next and again this require a hot oven. This is the seasoning part which makes it ready for use again.
Those discolored aluminum pots can also be scrubbed brand new again.Remember that it's not s sturdy as cast iron and a more gentler cleaning method has to be employed. Start by simply boiling water in it and then letting it soak. You can add a few tablespoons of cream of tartar to remove any dark stains left by certain foods.You can also use different cleansing spray like Dawn Power Dissolver and allow it to sit on the surface for 30 minutes.Be very careful around the handles , especially if they are wood.A simple soaping and rinse will usually get them clean.Polishing requires different grits of sandpaper as well as You also will need a rubbing compound and a damp rag (similar to silver polish) to bring back the pot's luster.You can also go a more natural route by using cream of tartar, vinegar and lemon juice along with baking soda. You can also clean aluminum utensils with this mixture too.Finish with a non abrasive silver cleaner for luster and shine,
Don't throw out those old pots and pans. These heirlooms can be tidied up and made new again. It just takes some cleaner and elbow grease to get them back to their original sparkle.
Thursday, March 19, 2015
Rediscovering Old Grains
We think our ancestors had limited ingredients and dishes but surprisingly they didn't. Theirs were a variety of different wheat prototypes that gave them better nutrition than all those foraged nuts and berries.Now these ancient grains are making their way into our modern dishes, boosting their flavor and nutritional value.
Melissa Clark wrote about a wide range of these grains in yesterday's New York Times Food section.Her Good Appetite column described the array of them as well as including recipes. There is also a helpful guide included to decipher what they are. South American grain quinoa is the moat popular and most often eaten.However there is also einkorn which is the oldest grain, cultivated a whopping 120,000 years ago.It is tiny and ricelike with a nice nutty taste. Emmer is the direct ancestor of Durham wheat.They;re sort of like spelt but with a richer, earthier flavor.Use it when making homemade pasta. For soups try freekah, which immature green wheat kernals that have been smoked. which gives them a marked flavor. Of course there is barley, long a standard in soups and wheat berries. These are whole kernals with the bran intact which gives it anything from mineral and earthy taste to a mild and starchy one.
Ancient grains are exciting. There are so many different recipes that are easy to make. Ms. Clark includes some along with some suggestions . There is a whole grain granola , rich with kamut, a golden wheat like grain that has other good ingredients like dark honey,olive oil and pepitas or pumpkin seeds. This recipe can be varied subbing in rolled oats and spelt along with rye for the kamut. a tasty main dish is spelt and lamb meatballs.Spelt is a large pale colored wheat ancestor, stsrchy with a gentle flavor of both nuts and herbs. It goes well in meatballs, especially with a meat that's been around since Biblical times lamb. However you can also try it as an alternative to polenta or pilaf if you're serving kabobs. Ms. Clark also includes a grains and beans recipe.It's a mélange of the ancients , blending barley, wheat , emmer, einkorn along with rye, spelt and wheat berries cooked in chicken stock. Kidney beans and bacon are then added along with vegetables such as onions and green peppers. It's a good stew to make on a chilly Spring evening.
Everything old is new again given time and distance. This also applies to the ancient grains our ancestors ate. Discover them and their rich , nutty flavors. They're delicious and versatile.,
Melissa Clark wrote about a wide range of these grains in yesterday's New York Times Food section.Her Good Appetite column described the array of them as well as including recipes. There is also a helpful guide included to decipher what they are. South American grain quinoa is the moat popular and most often eaten.However there is also einkorn which is the oldest grain, cultivated a whopping 120,000 years ago.It is tiny and ricelike with a nice nutty taste. Emmer is the direct ancestor of Durham wheat.They;re sort of like spelt but with a richer, earthier flavor.Use it when making homemade pasta. For soups try freekah, which immature green wheat kernals that have been smoked. which gives them a marked flavor. Of course there is barley, long a standard in soups and wheat berries. These are whole kernals with the bran intact which gives it anything from mineral and earthy taste to a mild and starchy one.
Ancient grains are exciting. There are so many different recipes that are easy to make. Ms. Clark includes some along with some suggestions . There is a whole grain granola , rich with kamut, a golden wheat like grain that has other good ingredients like dark honey,olive oil and pepitas or pumpkin seeds. This recipe can be varied subbing in rolled oats and spelt along with rye for the kamut. a tasty main dish is spelt and lamb meatballs.Spelt is a large pale colored wheat ancestor, stsrchy with a gentle flavor of both nuts and herbs. It goes well in meatballs, especially with a meat that's been around since Biblical times lamb. However you can also try it as an alternative to polenta or pilaf if you're serving kabobs. Ms. Clark also includes a grains and beans recipe.It's a mélange of the ancients , blending barley, wheat , emmer, einkorn along with rye, spelt and wheat berries cooked in chicken stock. Kidney beans and bacon are then added along with vegetables such as onions and green peppers. It's a good stew to make on a chilly Spring evening.
Everything old is new again given time and distance. This also applies to the ancient grains our ancestors ate. Discover them and their rich , nutty flavors. They're delicious and versatile.,
Wednesday, March 18, 2015
Spring Harvests Are Coming
In two days it will be Spring and with it comes not only new life but also a new crop of veggies. It's a time for home chefs and foodies to rejoice. A new harvest means new dishes made with a variety of different vegetables.
Famed New York Times food writer Mark Bittman, wrote about them in today's issue of The New York Times Food section.. He is lucky to live in Berkeley, California where the weather is much warmer than the rest of the US. spring has sprung there and with it a plethora of greens,Already they have green peas and asparagus along with more exotic ones such as red carrots. Chickpeas and that Spring classic asparagus are also out in full force on the West Coast The last is just starting to be seen here on the still frosty East Coast.It's also a times for herbs to appear as well and fresh chervil is being grown and sold . Citrus trees are also blooming out west and Mr Bittman boasts about having his Meyer lemon tree in full bloom with it being heavy with fruit. These lemons also come in handy when creating Spring dishes., thanks to their distinctive flavor.
Mr. Bittman also includes some recipe for the new harvest. He gives us one of his favorites, deep fried Spring onions.It's originally from the famed Chez Panisse and it a take on tempura.It would just be a fun dish to make for a crowd and it can also be tried with asparagus too.He has a recipe for the last in the form of a frittata. Parsley and chervil are also added to color and flavor.Although one of the best recipes for asparagus is simply boiling the stalks for ten minutes and then serving then with melted butter and a good sprinkle of fresh Parmesan. Since peas are also going to be in full force soon, there is a recipe for oil and water boiled English peas with tasty grilled Little Gems lettuce, a sweeter tasting head , that's solely from the San Francisco area.(although some supermarkets here do have it.}Mint and garlic are also added for flavor as well.
In two days we'll be heading into Spring.It'll be bursting with fresh harvests and fresh flavors. It's a time to rejoice and try these harvests with new and exciting recipes.
Famed New York Times food writer Mark Bittman, wrote about them in today's issue of The New York Times Food section.. He is lucky to live in Berkeley, California where the weather is much warmer than the rest of the US. spring has sprung there and with it a plethora of greens,Already they have green peas and asparagus along with more exotic ones such as red carrots. Chickpeas and that Spring classic asparagus are also out in full force on the West Coast The last is just starting to be seen here on the still frosty East Coast.It's also a times for herbs to appear as well and fresh chervil is being grown and sold . Citrus trees are also blooming out west and Mr Bittman boasts about having his Meyer lemon tree in full bloom with it being heavy with fruit. These lemons also come in handy when creating Spring dishes., thanks to their distinctive flavor.
Mr. Bittman also includes some recipe for the new harvest. He gives us one of his favorites, deep fried Spring onions.It's originally from the famed Chez Panisse and it a take on tempura.It would just be a fun dish to make for a crowd and it can also be tried with asparagus too.He has a recipe for the last in the form of a frittata. Parsley and chervil are also added to color and flavor.Although one of the best recipes for asparagus is simply boiling the stalks for ten minutes and then serving then with melted butter and a good sprinkle of fresh Parmesan. Since peas are also going to be in full force soon, there is a recipe for oil and water boiled English peas with tasty grilled Little Gems lettuce, a sweeter tasting head , that's solely from the San Francisco area.(although some supermarkets here do have it.}Mint and garlic are also added for flavor as well.
In two days we'll be heading into Spring.It'll be bursting with fresh harvests and fresh flavors. It's a time to rejoice and try these harvests with new and exciting recipes.
Tuesday, March 17, 2015
A Healthy Saint's Paddy's Day
Today is St. Patrick's Day , a day dedicated to eating Irish food and drinking endless gallons of green beer.some may think it unhealthy however some Gaelic dishes are actually good for you . The Irish have always been big defenders of farm to table and locavore dining long before it became friendly.
One of the hallmarks of Irish cuisine is that it is fresh.Butter and cream come from nearby creameries throughout the island. There is fresh free range beef and lamb that are free of hormones and antibiotics.Yes there is the potato but there is also cabbage a true superfood.It is great for lowering cholesterol thanks in part to fiber. This binds with bile acids which are then easily excreted. This lowers cholesterol.Cabbage does have to be steamed, though and not boiled for this to happen. It also has phyto chemicals that help in preventing colon , prostrate and bladder cancers. You can also have red cabbage too or Savoy and these are rich in antioxidants,Red cabbage is an excellent source of Vitamins K and C and should be eaten on a regular basis.Corned beef, surprisingly has some health benefits too..As with any red meat it's an excellent source of protein as well as B vitamins, zinc and thiamin. Remember it is also high in fat so just one serving will do.
Potatoes are another dish well associated with the Emerald Isle, although originally from South America.Everyone thinks they're bad for you but that's because they're either deep fried or served with tons of butter and sour cream.However they are beneficial in preserving brain and nerve tissue.The skins contain quercitin which stops inflammation such as arthritis. Spuds are also good for bone,and heart health as well as lowering blood pressure.They can be cooked with another superfood kale to create a Gaelic classic , colcannon.This is made with milk and cream along with butter but you can sub in skim milk for whole.Seaweed is also a part of the Irish diet. In fact it was eaten during the Great Famine of 1850 when the potato crop died out.This was dulse , and carrageen moss which are now considered super foods. Dulse is an excellent natural sauce of iodine along with being high in iron, and potassium. Carrageen moss is excellent for skin and hair along with for reduce respiratory problems. It is rich in Vitaimns A,E, F and K, along with be saturated with calcium, potassium and sulphur. Eat it to combat eczema problems and bouts with psoriasis.
Irish foods are healthy and good for you. Celebrate Saint Patrick's day with a healthy dose of corned beef and cabbage. Throw in some spuds , dulse and carrogeen moss to round it out. And, yes you can end it with a big mug of green beer!
One of the hallmarks of Irish cuisine is that it is fresh.Butter and cream come from nearby creameries throughout the island. There is fresh free range beef and lamb that are free of hormones and antibiotics.Yes there is the potato but there is also cabbage a true superfood.It is great for lowering cholesterol thanks in part to fiber. This binds with bile acids which are then easily excreted. This lowers cholesterol.Cabbage does have to be steamed, though and not boiled for this to happen. It also has phyto chemicals that help in preventing colon , prostrate and bladder cancers. You can also have red cabbage too or Savoy and these are rich in antioxidants,Red cabbage is an excellent source of Vitamins K and C and should be eaten on a regular basis.Corned beef, surprisingly has some health benefits too..As with any red meat it's an excellent source of protein as well as B vitamins, zinc and thiamin. Remember it is also high in fat so just one serving will do.
Potatoes are another dish well associated with the Emerald Isle, although originally from South America.Everyone thinks they're bad for you but that's because they're either deep fried or served with tons of butter and sour cream.However they are beneficial in preserving brain and nerve tissue.The skins contain quercitin which stops inflammation such as arthritis. Spuds are also good for bone,and heart health as well as lowering blood pressure.They can be cooked with another superfood kale to create a Gaelic classic , colcannon.This is made with milk and cream along with butter but you can sub in skim milk for whole.Seaweed is also a part of the Irish diet. In fact it was eaten during the Great Famine of 1850 when the potato crop died out.This was dulse , and carrageen moss which are now considered super foods. Dulse is an excellent natural sauce of iodine along with being high in iron, and potassium. Carrageen moss is excellent for skin and hair along with for reduce respiratory problems. It is rich in Vitaimns A,E, F and K, along with be saturated with calcium, potassium and sulphur. Eat it to combat eczema problems and bouts with psoriasis.
Irish foods are healthy and good for you. Celebrate Saint Patrick's day with a healthy dose of corned beef and cabbage. Throw in some spuds , dulse and carrogeen moss to round it out. And, yes you can end it with a big mug of green beer!
Monday, March 16, 2015
Easy Easy Rice Bowls
Everyone loves a hot meal but not the work that comes with it. That's when homemade rice bowls come in handy. Home chefs can customize them and make them however they want,It could be veggie centric or chock full of meat. It could be a base of all rice or mix of rice and grains. Anyway they're made, rice bowls are just delicious dinner or Sunday supper.
Your base can be any kind of rice or even orzo. White rice is the most versatile because it can go with every ingredient. You can go with a wild rice, especially if you make it with turkey or duck.You could also try it Rice a Roni style with broken pieces of spaghetti or angel hair mixed in with the rice. Another idea is orzo, This is actually pasta but can be subbed in for rice. Arborio style rice can also be used. This is a two step process however where the rice is first sautéed in butter first and then cooked in chicken broth. The result is creamier however than the regular white kind and not as sticky.If you're looking to create a sushi bowl ,then add a mix of vinegar, salt and sugar to the rice as a second step for an authentic dinner.For a healthier spin use brown rice.It's high in vitamins and minerals as well as being beneficial to lowering the glycemic index. A second healthier choice is tossing in some of the ancient grains like quinoa or amaranth with the rice. These are also chock full of benefits and lend a nutty taste.
As for what to put into your rice bowl, it could be comforting like chicken and gravy or wildly exotic like a curry or sticky rice. A very easy dish is plain or brown rice with a can of chicken a la king poured over it. However with this you wind up with chemicals and a lot of sodium. The best bet is to use unprocessed items. Rice bowls are also great for getting rid of left overs such as chicken or steak. along with leftover chili However fresh meats can also be cooked, with it or separately. Stir fried or steamed veggies are a healthy choice as well as a fun one. Add veggies you like or ones that you're een wanting to try. Onion, peppers and tomatoes together make an excellent ratatouille. Try a green bowl, of Brussels sprouts, pea pods and kale. An Oriental bowl could consist of shrimp, ginger and sushi rice wth a sprinkle of edamame and shredded nori seaweed.
Rice bowls are easy dinners that are both hot and satisfying. They can be customized and reinvented to suit a home chef's various tastes. make one tonight for a tasty meal that easy to whip up.
Your base can be any kind of rice or even orzo. White rice is the most versatile because it can go with every ingredient. You can go with a wild rice, especially if you make it with turkey or duck.You could also try it Rice a Roni style with broken pieces of spaghetti or angel hair mixed in with the rice. Another idea is orzo, This is actually pasta but can be subbed in for rice. Arborio style rice can also be used. This is a two step process however where the rice is first sautéed in butter first and then cooked in chicken broth. The result is creamier however than the regular white kind and not as sticky.If you're looking to create a sushi bowl ,then add a mix of vinegar, salt and sugar to the rice as a second step for an authentic dinner.For a healthier spin use brown rice.It's high in vitamins and minerals as well as being beneficial to lowering the glycemic index. A second healthier choice is tossing in some of the ancient grains like quinoa or amaranth with the rice. These are also chock full of benefits and lend a nutty taste.
As for what to put into your rice bowl, it could be comforting like chicken and gravy or wildly exotic like a curry or sticky rice. A very easy dish is plain or brown rice with a can of chicken a la king poured over it. However with this you wind up with chemicals and a lot of sodium. The best bet is to use unprocessed items. Rice bowls are also great for getting rid of left overs such as chicken or steak. along with leftover chili However fresh meats can also be cooked, with it or separately. Stir fried or steamed veggies are a healthy choice as well as a fun one. Add veggies you like or ones that you're een wanting to try. Onion, peppers and tomatoes together make an excellent ratatouille. Try a green bowl, of Brussels sprouts, pea pods and kale. An Oriental bowl could consist of shrimp, ginger and sushi rice wth a sprinkle of edamame and shredded nori seaweed.
Rice bowls are easy dinners that are both hot and satisfying. They can be customized and reinvented to suit a home chef's various tastes. make one tonight for a tasty meal that easy to whip up.
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