I’m not much of a grain eater, but I am currently in love with romesco sauce and think it would be good with a lot of grain/vegetable dishes.
Here’s one version of it:
deborah madison’s romesco sauce
ingredients:
½ cup plus 2 Tbsp. olive oil
1 slice country bread
½ cup almonds, hazelnuts or a mix, toasted (if using hazelnuts, peel them)
3 cloves garlic
1½ teaspoons New Mexican or other ground red chili powder
4 ‘Roma’ tomatoes, fresh, grilled or pan roasted
1 Tbsp. chopped parsley
1 tsp. fresh thyme leaves, or a few pinches dried
Sea salt
1 tsp. sweet or smoked paprika
2 red bell peppers, roasted, peeled and seeded
¼ cup sherry vinegar
steps:
Warm 2 Tbsp. of the olive oil in a small skillet. Add the bread, turn it immediately so that both sides are moistened with oil, then fry until golden and crisp.
Grind the toasted bread with the toasted nuts in a food processor until fairly fine.
Add the garlic, chile powder, tomatoes, parsley, thyme, scant teaspoon of salt, paprika and roasted peppers, and process until smooth.
With the processor running, gradually pour in the vinegar, and the remaining ½ cup of oil. Adjust salt and spices to taste.
(Recipe taken from “Vegetable Literacy,” copyright 2013 by Deborah Madison.)
@sabaray - I’ve made acai bowls. We have a local shop that sells different varieties of acai bowls and a small bowl can set you back 8 bucks so when my D lived at home I learned to make them. It’s very simple.
Here is one recipe. I use the term recipe lightly since I vary it depending on who I’m making it for and what I have on hand.
You’ll need a powerful blender or a food processor.
1frozen pack of acai purée ( you can buy it at any health food store or I’ve also seen it at Costco. It comes both sweetened and unsweetened) I’ve made it with both.
1/2 cup frozen pineapple
1/2 cup frozen mango1
1 orange peeled
(Any frozen fruit works)
Run the packet under warm water to break up the puree. Add it along with the frozen fruit to the blender. Add a bit of liquid to help the blending process. You can use coconut water, regular water or juice
Blend to desired consistency
Put in bowl and top with sliced banana, strawberries, blueberries. You can also add chia seeds, he,p seeds, nuts granola, goji berries, unsweetened coconut flakes, granola. The place here drizzled a bit of local honey on top.
I sometimes add spinach or kale to at least give it some illusion of not being a dessert. The greens will make it an unattractive color.
Tonight I’m making a hodgepodge of several recipes. I’m taking the tahini dressing from the Buddha bowl recipe I found on the Minimalist Baker site. I think the recipe is Sweet potato Chickpea Buddha bowl.I’m also going to season the chick peas as she does in the recipe. So bowl will consist of farro, roasted cauliflower and eggplant roasted in olive oil with turmeric and sumac. Roasted red onion and I think I might also roast a bit of kale and some broccolini. I will also grill some chicken breast and slice them up. Drizzle the whole thing with the tahini dressing.
My SIL is from Lebanon and she introduced me to sumac and Zaatar.
My bowl was delicious. I ended up adding the broccolini and roasting the kale. We ended up with an unexpected dinner guest and he was quite impressed.
I followed the recipe Sweet potato chickpea buddha bowl. Lightly toss in olive oil and add at the last 4 minutes of roasting the broccolini.I think I set it for 4 minutes. I enjoyed the kale as did our house guest. My H requested I not roast it again. So two exact opposite reactions. Loved the tahini dressing. I had the leftovers today cold and it was delicious. https://minimalistbaker.com/sweet-potato-chickpea-buddha-bowl/ I didn’t use Sweet potato and roasted eggplant, onion, yellow pepper and cauliflower. Put it all over farro.
Grilled the chicken and shredded it and made the cilantro lime crema. Cooked brown rice. Sauteed some zucchini, skinny eggplant, hot banana pepper and onion. Layered all that along with black beans, chopped tomato, some cheddar jack cheese, an a squeeze of lime. Topped all with some leaf lettuce. Finished with a little bit of chili-garlic sauce. OMG, is it lunch yet? I have leftovers to take to work tomorrow!
@BunsenBurner and @Hanna - I picked up a bag of the quick cooking barley at Trader Joe’s today. I’m going to try it with a caprese salad on top with some grilled chicken. I’m happy to have another grain.
Has anyone tried forbidden rice? I’ve seen a few recipes with it and it looks so pretty.
I love forbidden rice! You made me think of a delicious salad with vinaigrette and fresh oranges that I used to make. Really tasty. I think it’s a bit sweeter than other rices but not in a bad way.
We had bowls tonight but I cheated and picked them up at our co-op. Lots of raw vegetables, a small amount of rice, a small amount of chicken breast and a peanut ginger dressing. Much better than the other carry-out options I was thinking about.
Thanks for bumping this. @abasket lots of good ideas in that link. Plus t reminded me I want to try forbidden rice.
I discovered farro on CC and I am really enjoying the flavor and texture. I love that the bowls taste even better the 2nd day for lunch.