Having no allegiance to football, nor any attachment to chicken wings, sliders (who dreamt up that name?), ribs, or ‘Po Boys’, I’m getting my kicks today by taking a special pleasure in that rarefied air of vegetarian possibilities……don’t pass me the meat, I’m having a time-out. For economy, ease of preparation, and nourishment, these meal-in-a-bowl ideas are my ‘Triple Threat’ offering for the day. They could be just the ticket that helps you score a few points with the hungry fans at your table.
Recipe: Junk–Foodie’s Nightmare
Quinoa noodles, 8 oz. or 227 gms.
2 c washed spinach
½ c slivered sweet red pepper
2 tbsp olive oil
2 c trimmed and quartered Brussels Sprouts
2 tbs. olive oil
2 c. baby king mushrooms (or substitute button mushrooms)
1 tbsp minced garlic
½ c Caraffa olives, or other spicy olives, halved
½ c pine nuts for garnish
Cook noodles according to package directions.
Place spinach and red pepper in colander.
While water is heating for the pasta, wash and prep vegetables.
In a large skillet heat 2 tbsp oil and add the Brussels sprouts. Cook on med-high heat and allow to scorch a bit, then put lid on. Turn heat down to med. Cook for a good 5 minutes more and try for ‘al dente’. You may have to add a smidgen of water to pan to keep from burning. Remove from pan to a bowl.
Add 2 more tbsps oil to pan on med-high heat. Add mushrooms and stir. Allow to scorch and brown, cover, and turn off heat. Wait a couple of minutes. Add Brussels sprouts back to pan.
When pasta is done, drain over the spinach and red pepper which have been on standby in the colander. Stir and combine with vegetables in skillet.
Stir in garlic and olives, and divvy up amongst bowls. Top with pine nuts.
Serves 3 or 4.
Recipe: Mexi-Cauli Rice
1 c brown rice
2 c water
3 to 4 tbsps olive oil
1 lge jalapeno, finely chopped
1 sm onion, or, 2 shallots, finely chopped
½ red and ½ yellow pepper, diced
2 stalks celery, diced
½ head cauliflower, broken into small florets, stems diced
100 gm feta, crumbled
½ c grated cheddar
½ c olives, pitted and chopped
1 tbsp minced garlic
Fresh coriander, for garnish
½ c pumpkin seeds
Rinse rice and bring to a boil w/ water in a covered saucepan. Turn heat to very low and simmer for 40 minutes.
Heat oil in large skillet over med-high heat. Add peppers, onion, and celery. Stir and sauté for 5 minutes. Turn heat to medium and cover. Turn off heat after a couple of minutes. Remove vegetables to a bowl.
There may be enough residual oil in the skillet, or you can add another tbsp. Return to med-high heat. Add cauliflower and stir to coat with oil. When sizzling add just a tbsp or two of water to create steam and cover immediately. Turn heat down to med. After a couple of minutes, lift lid and stir. Do not overcook. If it seems done, turn off heat and leave the cover off. If it seems underdone, leave it at that. Turn off heat and cover for another couple of minutes. Check for done-ness and remove lid when al dente.
In a large bowl combine rice, veggies, and remaining ingredients except for garnishes. Turn into a large covered casserole dish and bake for 30 min. at 350 degrees.
Garnish with pumpkin seeds, coriander, and hot sauce.
Serves4 to 5.
SAYING IT WITH TULIPS……