5 easy grain bowl recipes for comfort food without guilt. Grain bowls are a delicious way to get a filling carb meal the healthy way.
In her How To Cook Healthy for Beginners column this week, Vanessa Chalmers shares five recipes from now cookbook Grain Bowls For me, there is nothing more wholesome feeling than a carby dinner after a workout, pasta with red wine flowing in an Italian restaurant, or lashings of butter on toast with a hangover. Humans seem to have an innate craving for carbs, but somewhere along the line we were made to feel guilty about it.
Luckily I could easily survive day to day life without carbs if I had to – it’s my sweet tooth that’s the enemy. Rachel Phipps: Recipe: Roasted Almond, Tomato & Feta Five Grain Bowl. I have the perfect warm, filling and healthy grain bowl to kick off your 2017.
I don't really go in for 'diets', but after all of that rich and heavy food over Christmas I tried to go for move veg based meals in January. You can mix and match quite a few things in this recipe adapted from the one I loved in Riverford Organic and delicious. Magazine recipe box I loved last Autumn, such as the herbs and nuts (especially if you have some leftover from the holidays). While it serves two warm, it would make a great make-ahead desk lunch, too. Clearspring have been sending me some of their products to try out (I've always loved their soba noodles and brown rice miso paste), and one I love for lunchtimes is their Quick Cook Organic 5 Grains. Quinoa, Kale, Feta & Walnut Salad - Dinner With Julie. I know – it’s even more cliché to compound quinoa with kale when January is still in single digits, but having eaten my way through most of the holiday leftovers, I’m now attempting to fill my bowl with things that are better for me than cheese and chocolate.
(OK, I’m keeping the cheese.) Pomegranate arils (the juicy seeds, which you can eat whole) are common in grainy middle eastern salads, which I find gratifying to put together, and I’ve found if I have some quinoa (or barley, rice, wheat berries) precooked in the fridge, I’m more likely to use it. Don’t think of it as leftovers so much as dinner insurance. Or your own homemade convenience food. Nigel Slater’s grilled halloumi with watermelon salsa. The recipe Finely dice a couple of spring onions.
Roughly chop 6 small (not cherry) tomatoes, then finely chop a medium-sized, medium-hot red chilli. Cut 200g of watermelon flesh into large pieces. Toss the spring onions, tomatoes, chilli and watermelon with 2 tbsp of olive oil and place in the fridge to chill. In a shallow pan, warm a generous film of olive oil and use it to fry 4 slices of ciabatta. Anna Jones’ recipes for simple salads with complex flavours. Each week, a small unassuming bag arrives in my vegetable box, labelled “Hackney salad”.
The leaves come in pretty colours: piercing greens, acid yellows, deep emeralds and rich purples. Each shade has a flavour so unique and so full of personality that eating a simple salad has become the leafy equivalent of a 3D film in surround sound. Depending on the time of year, this London-grown salad from my local veg-box scheme, Growing Communities, is an impressive mix. There could be anything from turnip tops, perilla leaves or red-veined chard, to the rare and – to me – unheard-of buckler leaf sorrel. Food52. 12 of the best summer salads from the UK’s top cooks. Last-minute grilled salad: Neil Rankin Because barbecues aren’t only for big slabs of meat or fish.
To make the puffed rice, just deep-fry raw wild rice for a few seconds in 180C oil, then drain. Butter bean, grilled courgette, roast red pepper & chorizo salad. Duck, watermelon & herb salad with roast cashews. Roast duck & griddled plum salad. My Kitchen Table » Sticky Thai Chicken and Mango Salad. Asian chicken, mandarin & cashew salad. Peter Gordon's six delicious salad recipes. New Zealand and Britain might be many thousands of miles apart, but when it comes to salad, the two nations remained as one well into the 1980s.
Three salad recipes to make you think again about salads. In our household, I do most of the cooking, while my wife sits at the kitchen table asking difficult existential questions about supper.
“What,” she demanded the other day, “is the definition of a salad?” Sunday Brunch - Articles - Thai Goose and Pomegranate Salad Recipe. Serves 4 hungry people as a main course, 6 as a starter Ingredients 600g Butternut squash, peeled and cut into 12 wedges. 1 tbsp of olive oil 1 tsp chilli flakes ½ tsp ground cinnamon 550g left over goose meat, including the skin 2 tbsp goose fat 4 tbsp best quality Hoi Sin sauce.
Large bunch of Thai basil Small bunch of coriander and mint leaves 100g pomegranate seeds 100g cashew nuts, toasted 8 shallots, finely sliced keeping 1/3rd raw for the salad, the remainder fried in a tbs of vegetable oil until crispy to top the salad with For the dressing Juice of 3 limes. Food - Recipes : Sweet and tangy chilli beef. Food - Recipes : Glass noodle salad with crab and chicken. Food - Recipes : Warm courgette and mint salad with feta and lamb-fat dressing. How to make the perfect som tam.
This fiery little salad is one of Thailand’s best known culinary exports (despite persistent rumours that it migrated over the border from Laos relatively recently) – and justly so.
It’s at once addictively hot and refreshingly crunchy; intensely savoury and insanely sour – in short, the flavours of south-east Asia on a plate, and the only salad to make it into the (extremely subjective) list of “the world’s 50 most delicious foods” a few years ago. While fans of Niçoise, caesar and tabbouleh may quibble with that particular accolade, I suspect they wouldn’t argue with its inclusion on the list – especially in the sticky heat of a Thai July, when som tam’s remarkable cooling properties come into their own. One to bear in mind if the British summer ever puts in a reappearance. Food - Recipes : Pesto lemon chicken.