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MOVE GRILLING INDOORS

Early Fall is the time to talk about indoor grills, whether to look at the options or to remind people that they don’t have to bundle up their recipes when they cover the outdoor gills for winter. Though I have several grills and grill pans, I admit I’d never really taken advantage of them. I had always lived in houses with large working fireplaces. Grilling in them and enjoying dinner by a roaring fire was appealing on cold Sunday evenings, while the oven and stove top seemed more efficient on weeknights.

Now my fireplace is decorative, but I still overlooked the indoor grills until recently when I became a convert to the current practice of incorporating salad into the dinner entrée. I can promise my attitude is undergoing a BIG adjustment, because meats with sauces and gravies have no place in these meals. Sliced leftovers, broiled, sautéed, even Deli sliced are O.K., but the fastest, flavorful way to cook meat is to grill it. Since I have no intention of giving up enjoying these dinners a couple of times a week even after the cold weather sets in, I’m getting to know my indoor grilling appliances.

There are several reasons why I like the meat-salad combinations so much, not the least of which is personal. Since I’ve been eating them, I have more energy, I’ve lost weight, and I find it easy to keep it off. From a cook’s viewpoint, this type meal is simplicity itself. All the ingredients can be prepared ahead and most in sufficient quantity to supply two or three meals. The grains and/or beans, which give substance, the vegetables, cooked and/or raw, which supply character and flavor, the leafy greens for body and the herbs for seasoning all keep well in the refrigerator, as do optional cheeses. Garnishings of nuts and seeds have long pantry lives.

Currently, the food media is filled with examples of entrees incorporating salads, geared to every level and slanted toward most cuisines. They include recipes with ingredient amounts, but these are more suggestions than stone carved directions, allowing a lot of room for innovation. However, there are definite requirements. Freshness is imperative, compatibility of flavors and textures is important, but the key is that the salad compliments the meat. Even though it occupies the majority of the plate, it is still an accompanying accessory to the meat.

With the meat as the focal point of the entrée, the way it’s prepared and cooked is a chief concern. Grilling is one of the best methods to highlight natural flavor and texture because it’s so simple and direct, but there’s a big difference between outdoor and indoor grilling. Outdoor grilling allows for fluid marinades, where excess can drip onto the coal and large cuts of meat can cook slowly while the fat sputters harmlessly.

Indoor grills require more caution. After all, they are inside the home, and they’re smaller and have limited ventilation. So the cuts of meat and the preparations have to be altered to fit the situation. The best book I’ve seen on the subject is Steven Raichlen’s ‘ Indoor! Grilling’. He describes the different types of indoor grills, pan, contact, fireplace, rotisserie, built-in and smoker, and gives tips for using each with every recipe from appetizers to desserts.

Raichlen advises using thin, boneless cuts for pan and contact grills, loin or center chops, center tenderloins, boneless breasts or thighs, because bones, no matter how small prevent even cooking. Rib chops, petite steaks, fillets and bone-in poultry do better on built-in grills and panini machines but save the chuck roast or ‘T Bone’ for a fireplace grill.

The same is true of oil-based, fluid marinades and sweet, basting sauces often part of outdoor cooking. Indoors they can be hazardous, prone to burning and messy. I like to flavor meat by applying rubs or coating surfaces lightly with oil, pressing with herbs and/or spices then allowing the seasoning to be absorbed for several hours or overnight.

Marinades can still be used. Often they can be heated, cooled and with a few added ingredients, transformed or incorporated into the dressing. Just be sure the excess oil is drained off before the meat hits the hot grill.

I’ve started experimenting with two of my contact grills, a George Foreman and another with only a bottom element. So far, I’ve cooked salmon, pork and chicken. I’m looking forward to continuing through the coming months and am especially eager for the fall vegetables to come in. I love roasted vegetables and bet the sturdier autumn and winter ones will grill well along with the meat, making great additions to my dinner salads. I also want to try some of Raichlen’s regular recipes for sides particularly the yam, mushroom and squash ones. The prospect of winter seems less bleak with a slew of kitchen adventures ahead.

I’ve cooked most of the following recipes but the beef ones, marked with an * are Steven Raichlen’s. If you are an experienced indoor griller, they may seem too basic but remember, I’m still getting to know my appliances. I’m also gearing these recipes toward presentation as part of a salad inclusive entrée as well as being able to stand alone as a ‘meat course’. Please note, the term ‘total contact grill’ in the directions, refers to a George Forman type machine where heat comes from both top and bottom. There are contact grills, like the Aroma Cool Touch, which have only a bottom heating element and can be classified with ‘other’ type appliances.

Herbed Chicken: Serves 2
2 boneless, skinless chicken thighs
1 Tbs. oil
½ tsp. lemon pepper
2 Tbs. dried herbs, thyme, crushed rosemary, marjoram or oregano—but not mixed
Pound the chicken between two sheets of plastic wrap to an even thickness. Lightly brush all surfaces with the oil and sprinkle each with 1/8 tsp. lemon pepper and ½ Tbs. dried herb. Place chicken in a pan, cover and allow to sit for at least 2 hours or overnight. Grill as per directions on machine; about 4-6 min. on a total contact grill, per side on others. Serve warm or cold alone or with salad.
NOTE: Recipe is valid for skinless, bone-in chicken parts, but change cooking directions to fit the appliance. See advice on using grills above.

Grilled Salmon: Per serving
1 skinless salmon fillet
1/8 Tbs. balsamic vinegar
1/8 tsp. dried dill weed
Cook the salmon on a total contact grill for about 3-4 min. per side on others Remove to a plate, and brush with vinegar. Serve warm or cold garnished with dill weed.

Moroccan Lamb Chops: Serves 4
4 rib lamb chops-8 if very small
1 tsp. EACH ground ginger, turmeric, cumin, coriander, lemon pepper
¾ tsp. ground cinnamon
Mix all the spices and rub into both sides of chops. Cover and allow to stand 30 min. to 2 hrs. Grill as directed by the manufacturer on the proper appliance, as quoted above; about 4-6 min. on contact grills, per side on other grills.

Shanghai Boneless Pork Chops: Serves 4 Remember that chicken recipes like the one above, also do well with pork.
4 lean slices center cut pork
2 tsp. ground fennel seed
1/3 tsp. cinnamon
½ tsp. garlic powder
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Mix the seasonings and rub into meat. Cover and allow to stand for 30 min. to 2 hrs. Grill as directed by appliance manufacturer usually about 3-5 min. on a total contact grill, per side on others.

Ham Steaks: Serves 2
2 small or 1 large ham steak-about 1 lb.
½ Tbs. oil
Pinch of ground cloves-optional
If steaks are thin, lightly score the edges at 1-2 inch intervals to prevent curling. Brush the ham with oil, sprinkle one side sparingly with cloves and grill 3-5 min. on a total contact grill, per side on others.
Optionally-Lightly brush 2-4 slices of pineapple with oil and grill for 30 sec.-1 min. on total contact grill, per side on others. Serve on ham.
Optional salsa for serving ham alone
½ cup crushed pineapple-drained
3 Tbs. finely diced mango
½ cup barbeque sauce
1 +? Tbs. soy sauce –to taste
1 +? tsp. cider or white vinegar to taste
Few drops hot sauce-optional
Bring ingredients to a boil in a saucepan, then simmer for 10 min. Cool and serve with ham.

*Beef- Steven Raichlen has two recipes perfect for this post. The first is beef intended to be served with a salad and the second is beef which can be sliced and served with a salad or stand alone. Both exemplify how simplicity of preparation is great for meat

Beef Paillards with Fresh Herb Salad-Serves 4
Paillards are boneless slices of meat which are pounded to about ¼ inch thick. The process tenderizes and enlarges the surface area for faster cooking as well as providing a pretty presentation. It isn’t needed for tenderloin except for appearance, but can be an economy measure with round steak or chuck.
1 ½ lb. beef divided in 4 slices-tenderloin or round
8 asparagus stalks
2 cups fresh herbs-parsley, basil, cilantro, mint, oregano and other leafy herbs
1 Tbs. chopped fresh chives
1 bunch arugula – washed, dried and torn in 2 inch pieces
16 grape tomatoes or 8 cherry tomatoes halved
3 ½ Tbs. olive oil
2 Tbs. lemon juice
Coarse salt and freshly ground black pepper
Lemon wedges for serving
Cover the meat with plastic wrap and pound to ¼ inch thickness if necessary. Snap the woody ends off the asparagus and slice it thinly on the diagonal, leaving the tips. Place it and the next 3 ingredients in a bowl. Brush the beef with 1 ½ Tbs. oil, season with salt and pepper to taste and cook according to grill directions about 1-3 min. on a total contact grill, per side for others, then plate. Toss the salad with the remaining oil, lemon juice and spoon attractively around meat. Serve with lemon wedges.

Lemon Pepper London Broil– Serves 4- Flank steak is traditional for this, but hard to find now. Recently shoulder steak has been advertised but tends to be tough. The best choice is top round London Broil. If possible choose an Oyster Cut, a kidney shaped piece which comes from close to the sirloin.
1 1/3- 1 3/4 lbs. beef London Broil-If using flank steak, score both sides to prevent curling
1 Tbs. freshly ground black pepper
2 tsp. lemon zest
3 cloves chopped garlic
1 shallot –diced
3 Tbs. soy sauce
1 Tbs. Dijon mustard
1 Tbs. lemon juice
2 Tbs. oil
Puree the pepper, zest, garlic and shallot, add the next 3 ingredients and 1 Tbs. oil to form a paste. Making sure both sides of the meat are covered with the mixture, marinate 4 hrs. or overnight. Scrape the marinade off the meat before cooking and rub both sides with the remaining 1 Tbs. oil. Cook following the grill instructions, depending on thickness of meat, anywhere from 3-5 min. for a thin flank steak to 7-10 min. for a round steak on a total contact grill, per side on others, for medium rare. Allow to rest 3 min. and slice on a diagonal to serve.
NOTE: The marinade scraped off the meat can be heated to a simmer briefly, cooled, and with the addition of oil, more lemon juice or vinegar and optional seasonings to taste, be transformed into a salad dressing. Doing this creates a flavor bond that unties the meal.

USING GRAINS THE NEW WAY

Grains are increasingly visible in our menu choices and not just in baked goods or breakfast. An important element in currently popular Buddha Bowls and Poke, they’re now appearing in the salads which are features of modern entrées as well. These salads, which I love and have been writing about for over a year, unlike the classic ‘dinner ’ones, are not designed to stand alone. (See postings for 7/6/17,6/8/17, 1/16/17, 8/12/15 all listed in the Home Page panorama) Rather they evolved to fill a nutritional need for balance which became evident as Millennials and the chefs of that generation began to carve their path in the food world.

Millennials are discriminating ‘foodies’ who will always opt for quality over quantity, especially regarding meat. They want free-range, wild-caught, heritage bred and, when it comes to beef, grass fed, which used to be taken for granted. However, in the ‘90s, breeders realized that production went up and expenses down feeding cattle corn. Sadly, the decision affected the flavor and texture and introduced a hazard. Cattle produce E-coli in their second stomach and dispel it in the third ONLY if grass fed. So corn fed cattle have to be carefully butchered or cross contamination can taint the beef.

Millennials, aware of these facts, and the superior quality of other meats raised naturally, will pay double, even triple supermarket prices to a gourmet butcher for top grade. They compensate by buying lesser amounts and stretching it further. Recipes from gourmet sources now reflect this trend. One pound of meat was considered two servings, at most three and often just one, if it were a steak. Now it’s cut off the bone, sliced thin and four or more servings are directed.

This leaves a large expanse of plate to be filled, as well a need to produce a balanced meal. Salads are the answer. Nothing fills a plate more attractively than a colorful salad or provides more overall nutritional value. Vegetables give fiber, grains are healthy carbohydrates, with some protein value. Add beans and/or nuts and/or cheese to boost the protein and, even with the small amount of meat, it’s a balanced meal. Using leafy greens and lots of herbs make an enticing, flavorful, healthy presentation.

The balancing act isn’t just nutritional. It involves taste and texture as well. Too many beans, peas or heavy vegetables make a salad heavy and unappetizing but the carbohydrate value is necessary for the meal to be satisfying and filling. That’s where grains come in and please note corn is included. They contain carbs, fiber and protein, are very filling and still light enough to be tossed with leafy greens without weighing them down unattractively or overpowering their taste. Since, grains come in a variety of sizes and textures, there’s sure to be one to compliment any combination of ingredients in a salad.

Before getting into a description of the different grains popular in salads, it’s also important nowadays to know the gluten content. For your reference, I’m listing the gluten content of most of the ‘alt’ grains now found in markets below, but I’m only going to describe the ones most often used in salads or as ‘sides’. The others are chiefly ground into flour or made into cereals.

One note before I begin. The taste, and hence, the contribution, of all these grains when used in salads is much improved if they are cooked, or in the case of bulgur soaked, in broth or another flavored liquid. Herbs tossed in with the greens, or replacing them are big flavor additions too. Properly chosen, they can customize the taste of the salad to compliment the meat and its preparation uniting the entrée.

Quinoa and Rice are the two most popular grains in today’s menus as well as being two of the most ancient. Quinoa is indigenous to South America, rice to Asia and both have been consumed for thousands of years. Quinoa is preferred for Buddha Bowls and rice is essential to Poke, but both need a bit of alteration for the dinner salads.
Quinoa comes in two sizes. The ‘pearl’ is favored in Buddha Bowls and for solo appearances, but for salads it should be well drained after cooking and towel dried to allow it to separate before tossing with the other ingredients. The smaller size can be used alone or mixed with another grain for bulk, usually rice.

Rice is great either to serve as bedding or be tossed into a salad. Brown rice which has the hull left on is more nutritious and higher in fiber content than white and therefore, the better choice. The shorter the grain the higher starch content and the more tendency to clump. So for a nice presentation and ease of integrating into a salad, choose a long grain rice.

Wild Rice, though it takes longer to cook, is my favorite grain. It has more nutritional value, especially protein, than any other grain. The dark color makes it stand out, the hull pops open when cooked to give it a decorative look and it never clumps. Perfect for mixing in salads!
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Corn also has two forms. The ‘baby ears can be used as a separate vegetable, or the kernels can act as grains. It does have a few shortcomings. Its taste is regarded as more ‘cuisine specific’ and it can easily overwhelm a salad in both flavor and texture but it is excellent for nutritional value and bulk. The small white kernels are more adaptable to various combinations of ingredients than the larger yellow ones.

Bulgur is well-known as a salad grain famous for Taboule. Its beauty is that it needn’t be cooked, simply soaked. The main draw-back is that it’s small and larger amounts are needed to satisfy hunger which may prevent it appearing as a fully integrated part of the salad. Combining it with one of the larger grains, perhaps corn or rice, can solve this problem.

Farro has a long history, especially in Italy, as a grain used in casseroles and salads for substance and flavor. It’s actually a species of wheat that produces grains in three sizes. The medium is the most popular and the one commonly called ‘Farro’. The largest is popular in Germany where it’s called ‘Spelt’(please note the difference in gluten content) Farro is closely related to Barley and the two can be used interchangeably. Wheatberries, another species of wheat, can also be cooked and served as farro is.

Barley isn’t a grain popular in the U.S. and I’m guessing that’s why it has had so little mention in these salad recipes. I’ve always be rather fond of it, especially if cooked in broth to add some flavor. There’s no reason it shouldn’t be listed as a possible salad ingredient.

Oats a grain popular in the U.S. isn’t seen in salads because of its texture when cooked. However, I’m curious to see if it can be combined with butter or oil and cheese or breadcrumbs, perhaps some seeds or grated coconut and baked, much as a gratin crust, then crumbled and tossed in a salad. Anyone care to try this and let me know?

The actual construction of these salads and choice of grain, depends on the individual occasion and meal. Each one is special, because each one is different, reflecting your own tastes and preferences. If you need inspiration or direction, leaf through food magazines or check out my posts of 7/6/17,6/8/17, 1/16/17, 8/12/15. They’re all accessed by clicking the photos on the Home page panorama.

Gluten Content:
Gluten Free: Almond/nut, Amaranth, Buckwheat, Corn, Millet, Oat, Quinoa, Rice, Sorghum, Tapioca/ Cassava, Teff
Low Gluten:
Barley, Rye. Spelt
Gluten:
Bran, Bulgur, Durham, Einkorn, Farro, Freekeh, Graham, Kamut, Semolina, Triticale, Wheat

BUDDHA BOWLS

Things often get misconstrued on the rise to popularity, and I’m afraid Buddha Bowls are one of them. I’ve seen recipes lately which are totally inaccurate. Buddha Bowls consist of individual groupings of complimentary ingredients attractively arranged in piles or layers, not tossed, in a deep, round bowl-shaped serving dish. Collectively, they create a balanced meal, not only nutritionally, but in flavor and textural contrasts. It’s speculated that this may be the derivation of the name since Buddha stressed the importance of balance in achieving serenity plus the fact that their presentation is perceived to be more Asian than Western.

I confess sometimes I like eating with chopsticks. Picking up one or two ingredients at a time extends the flavor experience so much more than grabbing a forkful! It’s also acceptable to pick-up a larger piece and consume it in two bites rather than stuffing it in the mouth whole, as it is when using chopsticks.

However, they’re international. The choice of cuisine determines the foods used in different renditions which may qualify them to become a separate menu category. They fit all the requirements; there are given recipes but they can also be highly innovative according to a set formula—an assembly of compatible ingredients presented in a way which offers a variety of flavor experiences rather than being blended to create just one. This presentation is not that of any other class of entrée. The closest comparison would be composed salads, but Buddha Bowls aren’t salads. Nor, incidentally, were they devised as a way to use leftovers, both errors made by many recipe suggestions.

Buddha Bowls are usually served at room temperature with most ingredients cooked; the preferred methods are grilling, broiling and blanching. Though some chopped leafy greens may be ingredients, they are not used as fillings or bedding.

Yes, the Bowls contain a lot of vegetables, but they’re not vegetarian either. Though the earliest recipes depended on beans and perhaps nuts for protein, they often called for a poached or fried egg on top too. The latest recipes include shrimp, lumps of crab, or chunks of meat or fish.

Buddha Bowls are not linked to any diet regimen other than a healthy one but can be adjusted to fit almost all of the recognized ones, medical or cosmetic. I loved one woman’s comment that now she felt guiltless stuffing herself on tacos because her favorite Mexican restaurant served them in bowls not tortillas. However, the original recipes included the starchy carbs calling for thin noodles and torn roasted sweet potatoes. Grains came later and still often co-exist in the same dish with other carbs. Quinoa and rice are the most frequent choices not only because their larger size, neutral taste and texture blend more easily with other ingredients but also because they are gluten free, avoiding allergy problems.

Creating a Buddha Bowl is the same as planning an entrée. You choose three compatible foods, a protein, a fiber and a carbohydrate to feature, then add a few complimentary ingredients. For inspiration, think favorite side dishes to the entrée or accompaniments. Another approach to planning a ‘bowl’ is to use fillings for tacos, fajitas, spring rolls etc. as the ingredients. Making a Buddha Bowl simply involves spooning or stacking the ingredients neatly in separate piles or layers. Don’t stress over this. Remember it’s a casual meal and the presentation should be too. Also they’re best prepared individually. Communal serving could be awkward to eat and/or dividing into portions messy. However, there are exceptions as shown by the family friendly Taco Bowl from Yummy Mummy Tummy.

If you want some guidance or ideas, check the web. With the current popularity of Buddha Bowls there are plenty of recipes to choose from. I’m listing 7 below to show the diversity of combinations. I quote the sources on each, except the last two. They’re mine. One is a fall dish I made to illustrate how Buddha Bowls can be a part of every season. The other was constructed from ingredients I had on hand one rainy Saturday.(Actually Harvey was passing through.) I include them to disprove the idea that the number of ingredients in most of the Buddha Bowl recipes can be daunting, especially for a ‘quick, casual’ meal. My recipes, and the one from Emilie Eats are proof they can be made quite easily.

Heather Christo’s Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing: Serves 4 (heatherchristo.com)

Ingredients
For the Quinoa:
1 cup dried quinoa
1¼ cups vegetable broth
2 teaspoons ground cumin
1 teaspoon kosher salt
2 tablespoons minced flat leaf parsley
3 green onions, minced

For the Roasted Sweet Potatoes:
2 sweet potatoes, peeled and cut into bite sized pieces
2 tablespoons olive oil
Pinch of cinnamon
Kosher salt
For the Black beans:
1 cup canned black beans, rinsed and drained.
Kosher salt
For the Smashed Avocado:
½ a large ripe avocado
2 teaspoons chopped cilantro
½ teaspoon lime juice
Kosher salt
For the Salad:
3 cups Greens (I used arugula and baby spinach)
1 cup Cherry Tomatoes, halved
For the Spicy Lemon Cashew Dressing:
¼ cup cashews
½ cup hot water
1 clove garlic
⅛-¼ teaspoon red pepper flakes (depending on how spicy you like it)
3 tablespoons olive oil
3 tablespoons lemon juice
2 teaspoons agave
Kosher salt
Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.
In a medium pot over medium heat bring the vegetable broth, cumin and salt to a simmer. Pour in the quinoa and whisk together. Bring the quinoa to a simmer and then put a lid on the pot, reduce the heat to low and let simmer for 20 minutes. Turn the heat off and let the quinoa sit in the pot with the lid on for another 15 minutes. Fluff with a fork and mix in the minced parsley and green onions. Season to taste with kosher salt.
While the Quinoa is cooking, make the sweet potatoes: Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and kosher salt and roast on a bare sheet pan for 17 minutes until golden brown and tender.
Warm the beans in a small pan if desired and season to taste with kosher salt.
Using a fork on a cutting board, sprinkle the avocado with salt and add the lime juice and the cilantro and smash everything together until well combined but still chunky.
Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.
To make the Spicy Cashew Lemon Dressing:
Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice and agave. Puree on high until smooth- season to taste with kosher salt. Drizzle the bowl with the dressing and add more as desired to taste.
Emilie’s Hawaiian Tofu Bowl: Serves 4
(emilieeats.com)
(1) 14 ounce package extra firm tofu
2/3 cup uncooked quinoa
1/2 cup barbecue sauce, plus more for topping
Oil for cooking
2 bell peppers, thinly sliced
2 zucchini, thinly sliced
1/2 red onion, thinly sliced
1/2 pineapple, cored and sliced
Optional toppings
coconut flakes, cilantro, avocado
Drain the tofu. Wrap in several paper towels; place in the sink. Place a heavy object (such as a large pot with a heavy weight inside) on top of the tofu to press the water out. You can also use a tofu press. Let the tofu drain for 20­-30 minutes.
Rinse quinoa in a small mesh strainer. Heat a small saucepan over medium heat; add quinoa. Cook for 1­2 minutes until lightly toasted. Add 1 1⁄3 cups water; turn heat to high. Once boiling, cover and cook for 13-­15 minutes, until fluffy.
Slice the drained tofu into thin 1⁄2 ­inch chunks. Place in a medium bowl; add barbecue sauce. Let it marinade for up to 10 minutes.
In a skillet over medium heat, warm up a little oil. Add bell peppers and zucchini; stir. Cook for 5-­7 minutes, until vegetables are your desired tenderness. Set aside in a bowl or on plate.
Add a little more oil to the same skillet; add the tofu. Pan­ fry for about 2­-3 minutes, until crispy; flip the tofu chunks, and cook on the other side for an additional 2­-3 minutes. Repeat until the tofu is crispy.
To arrange a bowl, add cooked quinoa, vegetables, and tofu. Top with red onion, pineapple slices, additional barbecue sauce, and other desired toppings.

Quinoa Taco Bowl Recipe by Yummy Mummy Kitchen: Serves 4 (yummymummmytummy.com)
2 cups cooked quinoa (about 1 cup uncooked)
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinse
Taco seasoning to taste
1 small head romaine lettuce, chopped
3 plum tomatoes, diced
1 small bunch cilantro, chopped
Store bought guacamole*OR quick guacamole–see recipe below
Store bought salsa (optional)
Shredded cheddar cheese (optional)
Corn chips (optional)
Tortillas (optional)
Heat olive oil in a large skillet over medium heat. Add the beans and heat to warm. Season to taste with taco seasoning.
Place quinoa, seasoned beans, lettuce, tomatoes, cilantro, guacamole, salsa, cheese, tortillas and chips in dishes and set on the table. Allow everyone to make their own taco bowls. If your bowl seems too dry, add a little salsa, lime juice, or your favorite salad dressing.  
Quick Guacamole Recipe: Serves 4 
2 large ripe avocados
Juice of 1 lime
Garlic salt to taste
Mash avocados with lime juice in a small bowl. Stir in garlic salt to taste.

In fact, many men use this technique to long last your sexual performance or order generic viagra until you both reach orgasms. When your liver is failing, your doctor may prescribe medications to help reverse the liver damage that can be caused by a number of different medical disorders and diagnosing the health viagra on line sales of the major organ that it treats. It is just a dysfunction that will settings your head and it is features causing lack of urge for http://deeprootsmag.org/2012/11/12/a-day-with-felix-mendelssohn-bartholdy/ cialis prices food, sleeping disorders, swift changes in moods, and also a strong sense associated with lose hope. Changes in veins can also affect acquisition de viagra the capability to have and maintain an erection. Mediterranean Quinoa Bowls with Roasted Red Pepper Sauce—Pinch of Yum (pinchofyum.com)
Roasted Red Pepper Sauce:
(1) 16 ounce jar roasted red peppers, drained
1 clove garlic
½ teaspoon salt (more to taste)
Juice of one lemon
½ cup olive oil
½ cup almonds
For the Mediterranean Bowls (build your own bowls based on what you like and quantities you prefer)
Cooked quinoa
Spinach, kale, or cucumber
Feta cheese
Kalamata olives
Pepperoncini
Thinly sliced red onion
Hummus
Fresh basil or parsley
Olive oil, lemon juice, salt, pepper
Pulse all the ingredients for the sauce in a food processor or blender until mostly smooth. The texture should be thick and textured.
Cook the quinoa according to package directions (a rice cooker works too). When the quinoa is done, build yourself a Mediterranean Quinoa Bowl!
Store leftovers in separate containers and assemble each bowl just before serving, especially the greens and the sauces, as those will get soggy when stored with all the other ingredients.
Notes
For a vegan version, replace the feta cheese with white beans. For a healthier bowl, obviously, load up on the greens!

Delish Chicken Buddha Bowl: Serves 4
(delish.com)
1 large sweet potato, peeled and cut into 1/2″ cubes
1 large red onion, diced
4 tbsp. olive oil, divided
kosher salt
Freshly ground black pepper
2 cups baby spinach
1 lb. Boneless Skinless Chicken Breast
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1 small garlic clove, minced
1 tbsp. soy sauce
2 tbsp. smooth peanut butter
1 tbsp. honey
1/4 cup. Lime juice
1 tbsp. sesame oil
1 tbsp. Chopped cilantro
1 tsp. Toasted sesame seeds
1 avocado, thinly sliced
4 cups cooked brown rice
Preheat oven to 425 degrees F. Spread sweet potatoes and red onions onto a large baking sheet. Drizzle with about 1 tablespoon of olive oil. Season with salt and pepper and toss to coat. Bake for 20-25 minutes, until the sweet potatoes are tender.
Meanwhile, make chicken. Heat 1 tablespoon of olive oil in a large skillet. Season chicken all over with salt, pepper, garlic powder and ground ginger. Add chicken to skillet and cook for 6-8 minutes per side, or until cooked through. Let rest for 10 minutes, then cut each breast into 1″ pieces.
Make dressing. Whisk together garlic, soy sauce, peanut butter, honey and lime juice until evenly combined. Whisk in sesame oil and 1 tablespoon of olive oil until smooth.
Divide rice between bowls. Top with sweet potatoes, chicken, avocado and baby spinach. sprinkle with cilantro and sesame seeds and drizzle dressing on top.

Fall Harvest Buddha Bowl: Serves 2
10 small breakfast sausages— Brown and Serve are O.K.
1 large yellow onion-skinned and quartered lengthwise root and stem ends left on
1+ cups chopped squash in 1 inch cubes-I like butternut. It’s thin skinned, but any will do
1 Tbs. oil –1/2 Tbs. reserved-if using rice only ½ Tbs. is needed
½ tsp. crushed dried rosemary
¼ tsp. garlic powder
1 ½ cups broccoli florets –frozen is O.K.
Lemon-pepper
¼ lb. wheat capellini-strands broken in half OR 1 cups cooked brown rice
¼ tsp. dried thyme
¼ cup chopped toasted walnut pieces-toasted in advance
Dressing:
½ cup orange juice
½ Tbs. oil
Maple syrup if needed
Toss the onion and squash with ½ Tbs. oil; place on a baking sheet, sprinkle with rosemary and garlic and roast in a preheated 400 deg. oven until edges brown, tossing occasionally, about 30 min. Turn off oven but leave in to keep warm.
Brown the sausages in a deep pot, adding a bit of water to prevent sticking, when done remove, and tent or add to oven sheet to keep warm.
Fill same pot with water and bring to a boil; add broccoli and return to boil for 2 min. Remove broccoli with a slotted spoon. Sprinkle with lemon-pepper and tent to keep warm.
Return water in pot to the boil and cook pasta or measure water to equal 2 cups and cook rice. When done, drain pasta and drizzle with the reserved ½ Tbs. oil, and sprinkle with the thyme or simply stir the thyme into the rice.
Arrange ingredients in the bowls with pasta or rice on the bottom, then place sausage, each sliced in 4-6 pieces, squash, onion and broccoli separately over the top, and sprinkle with nuts. Drizzle with dressing and serve still slightly warm or at room temperature.
Dressing:
Bring juice, oil and seeds to a low boil in a saucepan; simmer until seeds soften, about 3 min.

Cool and, optionally add maple syrup to taste if needed. Drizzle over food in Buddha Bowl before serving. Can be made ahead, store refrigerated.

Hotchpotch Bowl-Serves 2
2 boneless, skinless breasts or thighs of chicken OR 2 cups cooked chicken or turkey in pieces.
1 large onion quartered lengthwise, connective tissue at roots and stem ends left on
2 large carrots-cleaned and split lengthwise and cross wise into 4 pieces
1 ½ cups broccoli flowerets OR equal amount other green vegetable—frozen O.K.
½ bell pepper, any color but mixed is best, in 2 inch Julianne
2 oz.= ¼ box whole wheat capellini- strands broken in half
1 tsp. chicken bouillon granules
1 Tbs. Teriyaki sauce
2-3 Tbs. for cooking method I
1 tsp. oil for cooking method II + 1 Tbs. for dressing
Water
Garlic powder, powdered rosemary, lemon pepper and herbs of choice.
Vinegar of choice to taste
Method I-Saute meat in 2 Tbs. oil in a skillet over medium heat, browning both sides. Remove and add 1 Tbs. oil if needed and brown carrots and onions. When brown, return meat to pan, add Teriyaki sauce, bouillon granules, water to nearly cover, sprinkle meat with garlic powder and vegetables with a pinch of powdered rosemary, cover and simmer about 20 min. until meat is done. Remove solids and cool, reserving pan juices. Cube or pull meat into pieces.
Method II-My preference because it’s neater to do and uses less oil
Place the meat in a bowl, nearly cover with water. Place the bouillon granules in the water. Pour the Teriyaki sauce over the meat and sprinkle with the garlic powder. Bake at 400 deg. about 30 min, until browned. Place the carrots and onions on a piece of foil, toss with ½ tsp. oil and sprinkle with powdered rosemary. Bake along with the meat until brown-about 20 min. Remove vegetables and cool. Cut or pull meat into pieces reserving broth.
Meanwhile, microwave peppers in 1 tsp. water 1 min. Drain and reserve.
Bring a pot of water to the boil and drop in broccoli. Return to boil for 1 min. Turn off heat for 2 min. and remove broccoli with a slotted spoon. Drain, sprinkle with salt or lemon pepper and reserve.
Return water to the boil, add pasta and cook until al dente , about 4 min. Drain, toss with 2 tsp. oil and herbs of choice.*
Dressing is based on the reserved pan juices or broth. No oil is needed if cooking by Method I, if using Method II add 1 Tbs. oil to about ½ cup broth, reserve any extra for another use . Seasoning is optional, as is the choice and amount of vinegar needed. Both depend on the amount of broth. I recommend starting with 1-2 Tbs. vinegar. Herbal suggestions are below.
Build the bowl: divide pasta between bowls. Attractively arrange the vegetables and meat in separate groupings over the top. Drizzle with dressing and serve.
Herb and Spice Suggestions: Salt, pepper, lemon pepper, oregano, thyme regular and lemon thyme, rosemary, basil, marjoram, cilantro, crushed red pepper, hot sauce. NOTE; Herbs and spices should be mixed, but don’t overdo. Pick a flavor choice and build toward it.

EASY BACK-TO-SCHOOL DINNERS

Labor Day is a unique holiday, not only in origin but in its effect on our attitude and behavior. In my resort hometown, the change was dramatic. The tourists disappeared, literally, overnight. Gone was the traffic, the flow of beach-goers, the sounds of lifeguards whistles, sputtering motorboats and the drone of banner planes, as well as the coconut smell of suntan lotion and the allure of charcoal grills heating up. The weather was unchanged but the summer was OVER.

In the places I’ve lived since, this change was less dramatic but just as evident. Americans transform in very few hours, from a relaxed, convivial mood to one of business-like efficiency. In addition, schools open in this narrow window and parents are preoccupied with setting-up schedules for that, after school activities, evening orientations and, once again, study time.

It’s a hectic time, new schedules need time to become routine and often dinner is a victim of a squeeze play. What’s needed are fast, easy recipes, which can be simply and neatly prepared, because there’s no time to change clothes. It’s also a help if the meals can be served and/or cooked in individual portions, in case of appointment conflicts.

I’m re-posting my 3 favorite dinners for the back-to-school crush. First, though, I want to share a trick I learned which opens a variety of great recipes not just for week nights but for anytime you want a nice meal without much effort. Chicken, pork and turkey can substitute for veal in many recipes, and are interchangeable in most of their own, especially dishes in which the meat is sautéed and served in a pan sauce. This includes most of the dishes popular with today’s chefs and diners across cuisines.

Although the current food focus is on ‘fast, easy, fresh’, when a meal has to be ready in a hurry, the key words are ‘fast and easy’. Starting with a freshly made pan sauce then adding cooked, rather than raw meat, shortens and simplifies the preparation time and results in acceptable renditions of these recipes. Meat prepared ahead, even in a pinch ’Deli’ slices, are O.K. but this is one of my favorite ways to use leftovers and not just from last Sunday’s roast. I’ve used packets of frozen turkey stripped from the holiday bird. Plus, the wide variety of menu choices keeps the family interested in ‘dinner’.

I’m using some familiar pan sauce recipes to show how easy it is to convert them into speedy dinners. Since raw meat isn’t being cooked, I add bouillon granules to compensate for the loss of flavor from pan juices and reduce the amount of oil to equal that remaining after meat is sautéed. I also quote the quantity and type of raw meat stated in the original recipes so you can calculate your needs and options. I’m sure if you just study these below, you’ll be into transforming family favorites into week night meals too. However, if you want to try the recipes in their original form, simply re-adjust them. Brown the raw meat first in oil and/or butter and lengthen the simmer time until the meat is cooked through. The other ingredients and the way they are handled are unchanged.

Let’s start with an easy, child-friendly recipe, followed by two familiar ones, then my personal favorite and finally my three standard go-to recipes for back-to-school time.

Orange-Soy Sauce: Serves 4 –The best substitutions for the pork are turkey or chicken dark meat. There are 2 recipes here, pick the one which best fits your schedule and the supplies you have on hand.
The meat in the original recipe is:
1 ½ lb. thin pork chops=@ about 1lb.-1 ¼ lb. cooked meat.
Recipe #1
½ cup marmalade
½ cup soy sauce
1 tsp. chicken bouillon granules
1 tsp. oil
Mix these ingredients together and pour over meat in a pan. Simmer over low about 8- 10 min. until flavors are melded and the meat is heated through.
Recipe #2
1 cup orange juice OR 2 Tbs. frozen orange juice concentrate +1 cup water
1 Tbs. soy sauce
¼ tsp. garlic powder
¼ tsp. chicken bouillon granules
Sugar to taste-optional
2 tsp. canola oil
Freshly ground pepper, to taste
Mix all the ingredients and bring to a simmer. Add meat and simmer over low heat about 10 min. or until sauce reduces and thickens a bit.

Marsala Sauce: Serves 4-The best option for veal in this recipe is white meat of chicken or turkey.
1 lb. meat (veal cutlets-if using raw meat, roll in 1/2 cup flour)
2 Tbs. butter
1 tsp. flour
1 tsp. chicken bouillon granules
½ onion sliced thin
½ cup Marsala
Salt and pepper to taste
1 lemon sliced thin
Dissolve the flour and bouillon granules in the Marsala. Saute the onion in the butter; add the Marsala and stir until sauce starts to thicken. Add the meat, spoon some sauce over, top with the lemon, cover and simmer on low about 10 min. Plate and serve.

.Pepperonata: Serves 4-The original recipe calls for 1 ¼ lb. boneless, skinless chicken breasts cut in strips, so this rendition is pretty much made for leftovers.
1 lb. cooked turkey, chicken or pork
1 large onion in Julianne lengthwise*
2 large red bell peppers sliced in Julianne lengthwise*
*OR ½ lb. frozen bell pepper and onion mix =(1/2 ) a 16 oz. bag + more if desired
2 Tb. oil
½ tsp. garlic powder or to taste
½ tsp. chicken bouillon granules
1 small bunch basil-leaves stripped and torn OR ½ Tbs. dried—Optional
Saute the peppers and onions in the oil until just beginning to soften. If using raw vegetables, start the onions about 3 min. ahead. Add the garlic and chicken bouillon and stir to dissolve. Add the meat and simmer over low, covered, about 10-15 min. until peppers are soft.
Note: Beware if the vegetables are still frozen the water they hold will sputter when they hit the oil. Put them in the fridge in the morning, or give them about 20 sec. in the microwave and drain before adding to the oil.

Deviled Sauce: Serves 4–The best substitute options for pork in this recipe would be dark meat of turkey, or chicken. Also, it can be done in stages to suit your schedule.
@ 2 lbs. meat (8 pork chops – rib or loin)
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1 Tbs. oil
½ cup water
1 tsp. chicken or beef bouillon granules
3 Tbs. chili sauce
½ large onion thinly sliced
½ tsp. dry mustard
2 Tbs. lemon juice
2 Tbs. Worcestershire sauce
½ tsp. Paprika
Trim meat well and make a marinate of last 7 ingredients. Marinate meat overnight, or up to 3 days. Scrape off the marinade and reserve. Melt the butter in a skillet over medium heat and brown the onion adding more butter as needed, and then the oil. Deglaze the pan with the water. Place the meat in the pan, with the reserved marinade. Cover and simmer on low for about 10-15 min. Serve with the marinade as a sauce.

QUICK SIDES: The entrée is only half the problem when you need a quickly prepared meal. Choice of sides can be one too. Frozen veggies are part of the answer. Pre-cooked rice, and ’instant’ boxed sides are another, but, when it comes to potatoes, I like to do my own. Microwaved sweet potatoes are great when split and toppings added. White potatoes are better pricked and nuked for about 2 min. then split lengthwise in halves or quarters, buttered and browned under a low broiler or roasted at about 400 deg. for 20 min. until brown. Another presentation is to nuke them, then cube them, dot them with butter, liberally sprinkle with parsley and microwave for about 2 min. until tender.

THE THREE STAND-BYS

Penne With Ham and Peas in Creamy Sauce: Serves 4-This is quick to make and portions can be set aside to reheat in the microwave for about 2 min.
(1) 1 lb. box of penne –I like  the whole grain or equal amount of cheese tortellini
2 cups frozen or fresh peas – not canned
4-5 oz. Sliced ham cut in 1 inch squares  OR 2 cups leftover ham  in ½ inch pieces ***
2 Tbs. oil
1 tsp. chicken bouillon granules
¼ tsp. garlic powder—optiona
1 cup skim or 1% milk, or half and half *
1/3 cup pasta water
Shredded or grated Parmesan cheese.
Cook the pasta according to box directions until just al dente= about 8-9 min. Drain over a bowl saving the pasta water. Return the pot to the stove. Add the oil and ham and stir over medium heat until ham pieces separate.  Add peas, bouillon and if using, garlic powder. Stir to dissolve powders and coat all ingredients with the oil. (2 min. total) Return the drained pasta to the pot. Add the pasta water and milk and/or cream. Raise burner temperature to high, bring contents to a full boil. Occasionally lifting the pot to prevent sticking, maintain at a boil, stirring constantly with a wooden spoon until a creamy sauce forms. (4 min.) Remove from heat at once. Divide among plates and generously garnish with Parmesan. Serve hot.
*Whole milk and light cream separate and curdle when boiled

Potato Hot Pot: Serves 2- This is easy and fast to prepare. Using canned, sliced potatoes cuts the cook time in half and reduces the prep skills required to only a can opener. Can be made in individual portions and cooked separately.
15 oz. can diced tomatoes- drained juice reserved
15 oz. can dark kidney beans-drained juice reserved-really any beans can be used.
1 cup cut green beans –briefly cooked
1 medium onion in ½ inch dice
1 Tbs. oil
4 hot dogs each cut in 6 pieces
2 large potatoes-white or sweet
Salt and pepper
Cook the beans to crisp tender. Pierce the potatoes with a fork and microwave 3 min. When cool cut into thin slices. Saute the onion in the oil until soft, remove from heat. Add all the ingredients but the potatoes to the pot and warm slightly. Add enough reserved juice to give the consistency of chili. Ladle into oven-proof bowls and cover the tops with potato slices in a circular pattern. Bake 35-40 min in a 350 deg. oven until mixture bubbles and potatoes are golden. Serve at once.

Glamorous Ham Casserole: Serves 4. – This is easy to prepare and leftover portions reheat well in the microwave.
2 cups cooked rice – suggest packaged pre-cooked product, Uncle Ben’s or Zataran’s*
2 cups cooked ham in ½ inch dice. About ¾ lb. 3 thick slices from the Deli work fine.**
2 eggs beaten
2 plum or small tomatoes in large dice-do not use canned tomatoes
1/3 cup green bell pepper diced
¼ cup diced onion
1 ½ tsp. Dijon or spicy brown mustard
1 ½ tsp. Worcestershire sauce
¼ cup cream sherry
½ cup light cream
½ cup bread crumbs
2 Tbs. melted butter
Paprika and parsley to garnish
Combine all ingredients, except last three, in a lightly greased 2 qt. casserole. Stir to mix well. Combine butter and bread crumbs, sprinkle over top. Decorate with parsley and paprika. Bake 350 degrees for 45 min or until nicely browned and bubbly.
*The pre-cooked rice packets only take a couple of minutes in the microwave-if you are using leftover rice, or making your own, do not use the minute type.
** This is a great dish for leftovers, and suitable for a buffet as well as a week night. Smoked turkey can be substituted for the ham.