Monday, July 15, 2019

Taco Rice Bowl


Well, it's obvious I've been into bowls lately! And, what's not to love? Bowls have all the flavors of an original dish, but the ingredients are separated. I can either mix them together with my fork, or I can add a little of this and a little of that and get fun taste explosions of a different sort with each bite. This bowl is inspired by a bowl that I had at an LA taco place. It's Trejo's Tacos, and I enjoyed an incredible bowl at their La Brea location --- yummy!

Ingredients:

2 cups cooked brown rice
1 12 oz can black beans, drained and rinsed
2 turkey burgers, broken into pieces, and cooked with 1/4 cup chopped onion & 1/2 tsp chili powder
1 cup chopped tomatoes, or fresh pico de gallo sauce
1 cup frozen corn, sauted with 1/4 cup chopped red pepper, 1 Tbs. minced jalapeno, and 2 Tbs.         chopped sweet onion
2 cups chopped romaine lettuce or cabbage slaw
1 avocado, seeded and smashed with a squeeze of lime, with a fork
4 lime slices
4 Tbs. chopped cilantro

Directions:

Cook the turkey burgers and frozen corn. If you don't have leftover brown rice, I've found that Seeds of Change brown basmati rice is quite good and cooks in the microwave in 90 seconds. Fill 4 bowls with 1/4 of each of the ingredients: some of the rice, beans, turkey, tomatoes, corn, lettuce,  guacamole and lime slice. Top each bowl with some the chopped cilantro and serve.

Serves 4

Stealthy Cooking Tip: Here's another recipe that was inspired by a trip and the excellent food at a restaurant. Whenever I cook it, the family gets to relive that experience! I have (of course) lightened this significantly. The Seeds of Change brand basmati rice is low in fat and sodium, unlike many brands of prepared rice. Draining and rinsing the black beans removes much of the sodium. Turkey burgers, when cooked with just some chili powder and onion is quite healthy. Substituting simply chopped tomatoes or fresh pico de gallo increases vegetables and decreases fats and sodium. Also, using a fresh avocado as opposed to premade guacamole ups the healthy quotient! Whew! Simple makeover, but don't tell! 

Friday, May 31, 2019

Chicken and Quinoa Bowl



Here's a bowl that's full of veggies and chicken. Feel free to use pork loin if you prefer. Or, use marinated and grilled tofu if you want to go vegetarian on this one.  I like the combination of textures and flavors in this one. The edamame remains slightly crunchy, but the cooked vegetables are creamy. The vegetables are a perfect foil to the slight blackening of the chicken. Overall, the quinoa provides more crunchiness than the usual rice.

Ingredients:

1 package quinoa/rice mix or 1 cup leftover, cooked quinoa
2/3 cup frozen, shelled edamame, defrosted in the microwave
1 Tbs olive oil
10 mushrooms, quartered
5 yellow beets, peeled and quartered
1/2 cup red pepper, cut into large cubes
1/2 cup sweet onion, cut lengthwise into long strips
1 tsp olive oil
1 chicken breast, dredged in a mixture of:
    1 Tbs paprika
    1/4 tsp black pepper
    1/4 tsp ground thyme
    1/4 tsp salt
2 tsp fresh herbs, such as thyme, oregano, basil, parsley, or a combination.

Directions:

Preheat the oven to 450 degrees. Cook the quinoa rice mixture according to package directions. Defrost the edamame in the microwave, then cook on high for 1 minute, until the edamame is no longer cold. Mix the mushrooms, beets, red pepper, and onion in the tablespoon of olive oil. Spread on a baking sheet and bake for about 30 minutes, stirring after 15 minutes. The vegetables should be easily pierced with a fork. Meanwhile cook the chicken by pouring the teaspoon of olive oil into a heavy bottomed skillet. Dredge the chicken in the spice mixture. Set the skillet on a medium hot burner, adding the chicken and cooking until just no longer pink in the middle, about 5 minutes per side, depending of the size of the breast. Slice the chicken breast into 1/2 inch thick sliced.

To serve, place 1/2 cup of the quinoa in the bottom of a bowl. Top with half of the roasted vegetable, half of the edamame, and half of the chicken breast. Top it all with 1 teaspoon of chopped fresh herbs. Enjoy!



Serves 2

Stealthy Cooking Tip: Serving a bowl is the perfect way to ensure portion control! If you think this won't fill you up, serve with a large salad.