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A couple months ago, I was gifted this book. It’s basically a collection of easy-to-throw-together breakfast bowl recipes. I liked the idea of it so much, I bookmarked a bunch of recipes that seemed Megan-simple. I even gifted the book to Ariel for her birthday, because it reminded me of her “cooking” method.
But bookmarking and passing it on is where it stopped. Because my problem with this book is this…
Each bowl is made up of a base of grains, two seasonal fruit and vegetables, some protein, a delicious dressing, yogurt or milk, and an optional topping. There are sweet and savory ideas, and basic recipes to make your own granola, muesli, and dairy-free nut “yogurt.”
That’s a lot of ingredients that I don’t have: grains, seasonal fruit, delicious dressings? I don’t even cook, so my cupboards are bare. And there is no world in which I will be creating my own dairy-free nut quote-un-quote yogurt.
So my question for you guys is this…
What are your favorite STUPID-EASY to throw together meal in a bowl? (That doesn’t require making your own yogurt, or having some rare healthy grain?)
I was thinking, Megan- why don’t you post a couple of the recipes that sound more interesting to you from the book, and we can demystify them for you? Once you get the trick, you’ll be able to simplify any recipe as you read it!
—– Messaggio originale —–
i like your idea. quick..in a bowl..go..lol keep me on your list.
I think one of the best things to make from scratch is dressing. I think most of the bought varieties have a weird taste/aftertaste and since the dressing is key to the overall taste I decided to make it myself. This is an easy one (although it has several ingredients) that lasts at least a week in the fridge: http://www.foodnetwork.com/recipes/emeril-lagasse/arugula-salad-with-shaved-parmesan-and-balsamic-vinaigrette-recipe.html
Ah, also, any mustard or sugar will do.
I think the takeaway here is that none of those recipes (or really any of the recipes that people have suggested) will work for you if you have nothing in your cupboards. You’ll have to have some staples that you simply always keep in the house. Some oats, some shredded coconut, chia seeds, cocoa powder, cinnamon, vanilla extract and honey are great examples for things that won’t go off easily. You could even mix all the dry ingredients together in a big container, stick a spoon or measuring cup in it, and then each night scoop some of the mixture into another, smaller resealable container, mix in some milk or yogurt or coconut milk and put it in the fridge overnight. In the morning, add some honey and vanilla extract and maybe some fruit (frozen berries are super easy and delicious), and boom. Breakfast bowl. Let us all know if you do manage to make some of the recipes, or if maybe you come up with your own creation!
Breakfast:
Instant grits with cheddar cheese mixed in, topped with some sautéed veggies (I like onions, bell peppers, and kale), and a soft fried, poached, or boiled egg with a nice runny yolk, and finished with hot sauce. Add crumbled cooked bacon if you so desire.
Oatmeal with spices (cinnamon, nutmeg, cloves, etc.), fruit (add fresh berries, sliced bananas, or diced stone fruit after cooking, or include dried fruit while cooking), and sweetener of your choice. Top with a dollop of plain Greek yogurt.
Lunch or dinner:
Polenta cooked in chicken broth with garlic, topped with sautéed greens, a soft runny egg, and parmesan cheese. Add crumbled sausage if you so desire. (See similarity to #1?)
Storebought tomato soup (I will even use Campbell’s if I can’t find a better one, but I like Amy’s), cooked with chunks of stale bread, Italian herbs, and a little parmesan cheese.
Tamago kake gohan, which is basically Japanese rice with a raw egg and various seasonings (see here, and the comments have nice suggestions for add-ins: http://www.seriouseats.com/2016/04/tamago-kake-gohan-japanese-egg-rice-tkg.html)
Esquites, or Mexican street corn salad. Basically, you start with corn kernels cooked at a high enough temperature to get some char (either whole-cob on a grill, kernels cooked on high in a wok, or holding
the cob over a gas burner on a stove, my favorite). Add in a little finely minced or grated garlic, some cotija cheese (or use feta if you can’t find it), cilantro, lime juice, and either some finely diced jalapeño or a little hot sauce. You can add some other veggies if you like, raw or cooked (bell peppers and onions are both good either way), and some drained and rinsed canned black beans for protein.
Groatmeal is my favorite quick breakfast.
http://www.theyummylife.com/Slow_Cooker_Oat_Groats
Granted, this recipe does require some planning ahead, but once you toss the ingredients in your slow cooker it’s a set and forget kinda deal. Once the porridge is done, I freeze it in single serving containers. One batch lasts about 2 weeks that way.
And, the cereal is super filling so a small (1 cup) serving will see you through until lunch.
Groats may seem odd, but I was first introduced to them back in my starving student days (read, I got a bunch free from the local food pantry). You can buy them in most grocery stores (Bob’s Red Mill sells 1lb packages, but they’re cheapest in the bulk section). Steel cut oats would probably work well in this recipe too. 🙂
I recently discovered a recipe for lemon Parmesan roasted potatoes. There’s some chopping involved, but it’s super tasty and great for pitch-ins. Cut potatoes into thin slices. (I find 1 large potato per 2 people works out about right.) Place potato slices in single layer on baking sheet. Drizzle with olive oil, salt, and pepper. Bake at 450 degrees for about 10 minutes or until fork tender. Once potatoes have cooled a bit, transfer to large bowl. Add in the juice of one lemon and 1/3 cup of grated parm (more if you like). Stir until potatoes are coated. Serve warm. Optional: add minced garlic and/or parsley.