Rice / Salad Bowls with Peanut Sauce

I got new big bowls!

On this particular night, I set out to make Vietnamese-style bowls with lemongrass fish sauce. Something went wrong (bad lemongrass paste? too much fish sauce?) and the sauce was inedible, so I made a batch of my favorite peanut sauce instead. It made the meal richer and more kid-friendly, and it was delicious.

The particular components of the bowl could be anything, but I really liked the combination of rice and lettuce (it's hard to tell, but they are side-by-side under the tofu). Also, I had fresh basil, cilantro, and mint in the garden, which I highly recommend adding when possible.

The Recipe:

Peanut sauce: see recipe

Base: jasmine rice, lettuce, or both

Vegetables: cucumber, plus maybe bell peppers next time?

Herbs: cilantro, basil, mint

Protein: sliced/pressed tofu, tossed with soy sauce and sesame oil, baked at 400 for 35ish minutes

Other: roasted peanuts are good for extra crunch

Layer the solid ingredients. Top with peanut sauce.

The Verdict:

Overall grade: A+

Overall reason: Delicious, satisfying, and healthy

Time to prepare: 45 minutes

Husband quote: "I like the new bowls! I noticed."

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Pickled radishes

I made those! When the CSA box hands you radishes, you eat one. Then you try to give the rest to the neighbors. Then, left with no other option, you pickle them. Then you discover that the pickled radishes are really good. I followed this super-simple method from My Korean Kitchen . I picked it because it had good reviews on Pinterest, but mostly because it was easy, and I wasn't willing to dedicate a lot of time and effort to these things that none of us really liked. But it turns out that they are delicious. As is clear from the original recipe, these are good with Korean food. They are also good on Vietnamese rice bowls. And they are PERFECT on salad with hard boiled egg and honey-mustard dressing. And the toddler ate half of them in one sitting, just as a snack. We might actually need to buy more radishes. The Recipe: 1 bunch radishes 1 c water 1 c sugar 1 c white vinegar Pinch of salt Thinly slice the radish bulbs and place them in gla...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog