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. But I so often hear people worrying about their carbohydrate consumption. White rice or – God forbid – a slice of bread can feel like the ultimate sin if we are watching our weight. I turn into a grouchy monster if my diet feels restricted, or ‘hangry’ – hungry and angry I don’t mean to brag, but my mushroom risotto and chicken paella are a big hit in my household Quinoa chilli Method. 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.
This time of year I find it so much harder to keep herb pots alive (I tend to ditch my kitchen ones around November and survive on supermarket packets until the spring) so I find I have ends of packets to use up all of the time. 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. A ripe avocado in the bowl demanded to be used immediately, and kale is good and cheap right now – I keep buying bundles, then have to use it in order to reclaim precious fridge space. As this is a salad, the measurements are approximate – feel free to wing it, or add other ingredients you think would taste good. Nigel Slater’s grilled halloumi with watermelon salsa | Life and style. 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. Brown them nicely on both sides. As the second side starts to turn gold, scatter the chopped chillies over the surface and spoon over some of the olive oil from around it.
Cut 250g of halloumi into 2 large slices then let them cook, brushed with a little oil, on a ridged griddle pan, until golden brown. Divide the salsa between 2 plates, then place the chilli bread and the halloumi among it. The trick A dish of contrasts. The twist Cantaloupe melon is a good alternative to watermelon here, as would be slices of sweet, ripe mango. Anna Jones’ recipes for simple salads with complex flavours | The modern cook | Life and style. 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. There are two other types of sorrel (salt bush and common, both sherbety and lemony), tiny, frilly baby kale, the grandly named salad burnet and baby rainbow chard. Not to mention lots of delicate salad herbs such as chives, mint and marjoram to name just a few. But even with leaves from a local supermarket comes the possibility of a cut-above bowl of salad. 2 Next, make the dressing. Food52. 12 of the best summer salads from the UK’s top cooks | Life and style. 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.
Serves six to eight. 2 fennel bulbs, one left whole, the other thinly sliced3 courgettes, thickly sliced lengthways2 tropea (or red) onions, cut in half lengthways but unpeeled3 spring onions, trimmed1 leek4 stalks white, purple or green sprouting broccoli3 spears asparagus 1 globe artichoke, trimmed and quartered lengthways1 small bunch dandelion leaves1 romaine lettuce, cut in half lengthways through the core For the dressingOlive oil, to tasteLemon juice, to tasteSea salt flakes4 tbsp chopped flat-leaf parsley1 handful chives, cut into 2.5cm lengths2 tbsp puffed wild rice (see introduction)1 tbsp garlic slices, fried until crispCouple of grates of parmesan Cook the whole fennel bulb in the hot coals for 10 minutes, until blackened, then peel off the charred outer layer.
Heat a griddle pan. 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. If we were in Thailand we would be eating this salad with firm, underripe, mouth-puckering green mangoes, but the crispy chicken also sings alongside creamy, juicy ripe ones.
A pomelo, which is like a giant grapefruit, would make a fantastic alternative to mango in this salad. Simply swap the mango for half a pomelo, peeled and segmented. This salad’s sweet, it’s sticky, it’s sour, it’s hot, it’s refreshing. So, although it may not be completely authentic, there is no denying it’s jolly good. 1 tbsp olive oil 4 boneless chicken thighs, skin left on 3 tbsp Thai fish sauce 3 tbsp golden caster sugar 1 tbsp lime juice 3cm (1¼in) piece fresh root ginger, peeled and grated 1 red Thai chilli, chopped sea salt and freshly ground black pepper for the salad 2 tbsp olive oil 8 banana shallots, sliced 1 ripe but firm mango 2 red chillies, seeded and cut into thin strips a small bunch fresh coriander leaves a small bunch fresh mint leaves juice of 2 limes 2 tbsp Thai fish sauce 1 tsp caster sugar.
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. Comprising lettuce, tomatoes, cucumber and perhaps (if you were really lucky) a little grated cheese or pickled beetroot, such a dish was only ever served with ham or – for the seriously upwardly mobile – chicken. “We used to have ours with a mayonnaise made from condensed milk, malt vinegar and mustard,” says Peter Gordon, the Kiwi chef who has lived in London full-time since 1989. “For years, I thought that was what mayonnaise was.” He grins. For old time’s sake, Gordon’s new book of salads for all seasons, Savour, includes a recipe for a condensed milk “mayonnaise”, even if he has swapped the mustard for the rather more modish wasabi paste.
“Salad is a main course now,” he says. “The whole culture was different then. Where did it come from, this love for the kitchen? In his 50s now, he shows no sign of simplifying his life any time soon. 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?” “A dish mostly or solely of vegetables, with a dressing,” I stammered, like a sweaty freshman on University Challenge. “But what,” she persisted, “is a dressing?” “I dunno, Paxo,” I snapped. “Here, eat your cauliflower.” Salad, like art, is hard to define – but you know it when you see it.
People tend to think of salad as a summer dish, requiring soft leaves and ripe tomatoes. Today’s recipes – which could be made individually as a simple supper, or put together as a vegetarian feast – follow the same basic principles, which are all about balance and contrast. Three tips in the art of salad making 1 The dressings. 2 Architecture. 3 Toppers. Squash ‘panzanella’ 1 Preheat the oven to 170C/335F/gas mark 3½. 2 Mix the garlic, chilli and rosemary with 2 tablespoons of olive olive oil.
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 3 tbsp brown sugar 3 tbsp fish sauce Juice of 1 mandarin 1 clove of garlic, grated 3 cm piece of ginger 1-2 thai red chillies, seeds in and out Easiest way is to throw this all in food processor and blitz it Method 1. 2. 3. 4.
This recipe will be available for 6 months from the publish date. 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. The papaya McEvedy who also suggests substituting cucumber in the absence of green papaya, perspicaciously observes that if you can’t get it, “don’t worry, it’s all about the dressing”. The other salad ingredients. Food - Recipes : Pesto lemon chicken.