Buddha Bowls

 

It is thought that Buddha bowls get their name thanks to their round, full appearance, much like Buddha’s belly! Some sources claim that the name is inspired by the way Buddhist monks carry their bowls around in order to accept small portions of food, leaving them with a variety of different foods in their bowl.

Buddha bowls, or ‘Hippie bowls’ as they’re also known, are made up of proteins, vegetables, grains and a dressing and are a great way to make sure you’re eating a varied and balanced diet.

Buddha bowls are a great option for those days when a salad simply isn’t enough but you need to get those veggies in! Unlike a salad, a Buddha bowl is a more balanced meal as it contains grains and pulses such as wholegrain rice, quinoa or noodles. These help you feel fuller for longer, making them a more satisfying meal.

Here are a variety of Recipes to create Buddha Bowls:

Spring Vegetable Buddha Bowl:

Here's what you'll need:

Preheat the Oven to 400 Degrees.

A Sheet Pan lined with Foil.

A Food Processor

2 TBS Tahini

3 TBS Lemon Juice

2 TBS Water

1/2 tsp Turmeric

1/2 tsp Pure Maple Syrup

1/4 tsp Tabasco Sauce

1/4 tsp Salt

1/4 tsp Pepper

Olive Oil, Divided

2 C of 2" Asparagus Pieces

1 Small Zucchini, diced. (at least 2 C)

2 C Cooked Quinoa

1 C Chick Peas, drained and rinsed well.

1 C Chopped Baby Spinach Leaves

2 C Halved Cherry Tomatoes

1 C Bean Sprouts

In the Food Processor:

Prepare a Tahini Dressing:

Tahini

Lemon Juice

Water

Turmeric

Maple Syrup

Tabasco

Salt and Pepper

Pulse to blend well.

Slowly Add 2 TBS Olive Oil until Creamy Smooth. (Set Aside)

On the Sheet Pan:

Zucchini

Asparagus Pieces

Drizzle evenly with Olive Oil.

Toss to Coat well.

Bake 15 minutes.

Remove from Oven and Set Aside to Cool Completely.

To Serve, Divide among 4 Bowls:

Quinoa

Chick Peas

Spinach

Tomatoes

Asparagus

Zucchini

Drizzle evenly with Tahini Dressing.

Top With Sprouts.

1. 
   
   Enjoy!
   Peace in the Kitchen!
   
   
   
   
   
   
   Black Bean with Avocado Pesto:
   
   
   Here's what you'll need:
   Preheat the Oven to 400 Degrees.
   A  Sheet Pan lined with Foil and Greased with Olive Oil.
   
   
   1 sm. Head of Cauliflower, cut into Florets.
   1 tsp. Paprika
   1/2 tsp Garlic Powder
   1/2 tsp Onion Powder
   Salt and Pepper to taste.
   1 C Cooked Brown Rice
   1 Small Bunch of Kale, chopped.
   2 Cloves of Garlic, minced.
   1 C Black Beans, drained and rinsed well.
   5 Green onions, chopped.
   
   
   
   
   Avocado Pesto:
   Here's what you'll need:
   A Food Processor
   
   
   1 Avocado
   1/4 C Packed fresh Basil
   A Handful of Baby Spinach Leaves
   2 TBS Lemon Juice
   2 Cloves of Garlic
   5 Whole Walnuts
   Add all ingredients to a Food Processor and Pulse until Smooth. Add a bit of Water if necessary, at the end.
   
   
   On a Sheet Pan:
   Cauliflower
   Sprinkle evenly with:
   Paprika
   Garlic Powder
   Onion Powder
   Salt and Pepper to Taste.
   Toss to Coat Even'y.
   Bake 20 Minutes.
   
   
   Arrange the Bowls:
   Kale
   Rice
   Beans
   Cauliflower
   Avocado Pesto
   Green Onions.
   
   
   Enjoy!
   Peace in the Kitchen!
   
   
   
   
   
   
   Sweet Potato and Chick Peas:
   
   
   Here's what you'll need:
   Preheat the Oven to 400 degrees.
   A Sheet Pan lined with Foil.
   
   
   Olive Oil, divided
   1 sm. Red Onion, divided
   2 sm. Sweet Potatoes, cut in Half.
   1 Bundle of Broccolini, chopped Florets only, nit the Stems.
   2 Handfuls of Kale, Stems removed and Leaves Chopped.
   Salt and Pepper to Taste.
   1 - 15 oz. Can of Chick Peas, well drained and rinsed.
   1 tsp Cumin
   1 tsp. Chili Powder (Not Chile)
   1 tsp Garlic Powder
   1/2 tsp Dried Oregano
   1/4 tsp Turmeric
   
   
   On the Sheet Pan:
   Sweet Potatoes, skin side down .
   Onion
   Drizzle with some Oil, including the Skin Side of the Potatoes.
   Bake 10 Minutes.
   
   
   Remove from the Oven.
   Toss well.
   Add:
   Broccolini (Drizzle with Oil) (Salt and Pepper to taste)
   Bake 10 Minutes.
   
   
   Remove from the Oven.
   Add Kale (Drizzle with Oil)
   Toss Everything.
   Bake 5 Minutes.
   Remove and Set Aside.
   
   
   In a Mixing Bowl:
   Chick Peas
   Cumin
   Garlic
   Chili Powder
   Oregano
   Turmeric
   Mix Well.
   Add to a Skillet on Medium Heat, stirring until Hot.
   Add 1 TBS Olive Oil, Mix Well.
   Sauté 10 Minutes, stirring frequently.
   Remove when Browned and fragrant.
   
   
   To Serve;
   Cut Potatoes into Bite Sized Pieces.
   Divide Baked Vegetables into Bowls and Top with the Chick Pea MIxture.
   
   
   Enjoy!
   Peace in the Kitchen
   
   
   
   
   
   
   Cauliflower and Hummus:
   
   
   Here's what you'll need:
   Preheat the Oven to 400 Degrees.
   A Sheet Pan lined with Foil.
   
   
   1 Small Head of Cauliflower, cut into Florets.
   1 Small Red Onion, Diced.
   2 TBS Olive Oil, Divided.
   Salt and Pepper to Taste.
   1 C Cooked Quinoa
   2 TBS Lemon Juice
   2 TBS Chopped Fresh Parsley
   1 Avocado, Diced into Bite Sized Pieces.
   Hummus, purchased.
   
   
   On a Sheet Pan;
   Cauliflower, Onion, Salt and Pepper, Spread Evenly.
   1 TBS Oil, Drizzled evenly over the Cauliflower.
   Toss Well.
   Roast 20 Minutes, tossing half way.
   
   
   In a Bowl:
   Quinoa
   Lemon Juice
   Parsley
   Remaining  TBS of Oil.
   
   
   Create the Bowls:
   Some Quinoa
   Some Cauliflower
   Some Avocado
   Some Onion
   Some Hummus
   
   
   Enjoy!
   Peace in the Kitchen!
   
   
   
   
   
   
   
   

   Lemon Basil Bowl:

   Here's what you'll need:

   Preheat the Oven to 400 degrees.

   A Sheet Pan lined with Foil.

   • 1 Sweet Potato, scrubbed and cut into Fries.
   • 2 C  Kale, chopped
   • 1 Bunch Asparagus, Trimmed and Steamed.
   • 1/4 tsp Minced Garlic
   • 1/2 tsp dried basil
   • 2 TBS Lemon Juice
   • 1/2 C Steamed Edamame
   • 1 C Cooked Quinoa
   • 
     
   • For Serving:
   • Fresh Chopped Basil Leaves
   • Crushed Red Pepper to Taste.
   • Lemon Juice
   • Artichoke Hearts
   • Bean Sprouts
   • 
     
   • LEMON TAHINI DRESSING
   • In A Mixing Bowl:

   • 1/4 cup Tahini
   • 1/4 C Water + More as needed to Thin.
   • 1/4 C Lemon Juice
   • Sea Salt and Pepper to Taste
   • Stir to combine well.
   • 
     
   • 
     

   On the Sheet Pan:

   A Single Layer of Potato Fries

   Drizzle with  1 TBS Lemon Juice and Sprinkle with Dried Basil.

   Bake 30 minutes or until Golden Brown.

   To Serve:

   In Two Serving Bowls: Divide evenly:

   Kale

   Quinoa

   Asparagus

   Sweet Potatoes

   Edamame

   Drizzle remaining TBS of Lemon Juice.

   Drizzle with Tahini Mixture.

   Top with:

   • Fresh Chopped Basil Leaves
   • Crushed Red Pepper to Taste.
   • Lemon Juice
   • Artichoke Hearts
   • Bean Sprouts

   
   

   Enjoy!

   Peace in the Kitchen!
   
   

Whistle Britches Restaurant, Chef Omar Flores

We had a new Restaurant open this week in Southlake, Texas called Whistle Britches. It's the brainchild of Chef Omar Flores. He was a finalist for the James Beard Award.

Anne and I went there this week and we were very impressed. The menu is incredible, filled with traditional Southern Dishes with a Nouveau Cuisine Twist.

Here are a few photos:

Enjoy!

Discovering New Restaurants!

Pizza Dough Salad Bowl from Ree Drummond

I saw this on an episode of The Pioneer Woman and I like the concept of the Baked Bowl. I am simply posting a link to the recipe so I can give full credit and show the Photograph.

Pizza Dough Salad Bowl Recipe | Ree Drummond | Food ...https://www.foodnetwork.com › ... › Ree Drummond

Enjoy!

Peace in the Kitchen!

Vegetarian Provençal Gratin

 I love Casseroles and Gratins. This is a delicious combination of the two. It's Vegan if you choose Vegan Cheese and can be made with Real Cheddar Cheese as an option for non Vegans.

Here's what you'll need:

Preheat the Oven to 375 degrees

A 9" X 13" Casserole Dish

6 TBS Olive Oil

1 Eggplant, cut into 1" Cubes

1 C Thin sliced Mushrooms

2 Red Onions, thinly sliced

1 tsp Minced Garlic

3 Zucchini, thinly sliced

3 Tomatoes, thinly sliced

1 tsp Dried Oregano

Salt and Pepper to taste

TOPPING:

1/2 C Breadcrumbs

1/4 C Grated Cheese, Real Cheddar or Vegan Cheddar

1 tsp Dried Parsley

1/4 C Chopped Chives 

1 TBS Olive Oil

In a Large Skillet on Medium Heat:

Olive Oil, until Hot

Add:

Eggplant

Onion

Mushrooms

Sauté 5 - 10 Minutes,  Stirring until Golden Brown.

Add:

Garlic

Oregano

Salt and Pepper to taste

Cook, stirring for another Minute.

Spoon evenly into the Casserole Dish.

TOP with:

Half of the Zucchini Slices, overlapping.

All of the Tomato Slices, overlapping.

The remaining Zucchini Slices, overlapping.

Cover with Foil.

Bake 30 Minutes.

In a Small Bowl:

Breadcrumbs

Cheese

Parsley

Chives

Mix to Combine Well.

Remove the Casserole from the Oven.

Uncover and Sprinkle evenly with Topping Mixture.

Drizzle evenly with 1 TBS Olive Oil.

Return to the Oven, Uncovered.

Bake an additional 10 Minutes, or until the Top is Golden Brown.

Serve Hot.

Enjoy!

Peace in the Kitchen!

Southwest Pasta Salad

When I saw this recipe I knew I would love it. 

Texans love anything Southwest and Tex-Mex.

Here's what you'll need:

8 oz. Ditalini Pasta cooked according to package instructions. Drain well. Set aside.

1 C diced Red Onion

3 C Halved Grape Tomatoes

1 Yellow Bell Pepper, diced

2 C Fresh Corn Kernels

1- 2,25 oz. Can of Sliced Black Olives

3/4 C Chopped Fresh Cilantro

1 Large Avocado, chopped

1/2 C Crumbled Cotija Cheese

In a Large Mixing Bowl:

Onion 

Tomatoes

Bell Pepper

Corn

Olives

Stir to combine well.

Dressing:

1/2 C Olive Oil

1/3 C Fresh Lime Juice (4 LIMES)

2 Cloves of Garlic, minced.

1 tsp Salt

1/2 tsp Pepper

1/4 tsp Cayenne Pepper

Mix all ingredients in a Small Mixing Bowl and Whisk Well.

Add Pasta to the Bowl of Vegetables.

Stir to Combine Well.

Drizzle evenly with the Dressing.

Mix to Combine Well.

Add:

Cilantro and Stir to Combine Well.

Cover with Plastic Wrap and Refrigerate until Chilled.

Remove, just before Serving and add Avocado and Cheese.

Gently stir to Combine Well.

Enjoy!

Peace in the Kitchen!

Mulled Beer and Poked Beer

 Mulled Beer or Poked Beer. This is an interesting concept. For a Modern Day version you can heat up a Stainless Steel Kebob Skewer in a Fire or with a Food Torch.

Bierstacheln, or beer spikes, are red-hot metal pokers (taverns of old often used shipbuilders’ loggerheads) used to rapidly warm beer. In the process, the sugars in the beer become caramelized and the carbonation decreases, leaving a sweeter, smoother beer. The spikes can also be used to warm up other drinks such as toddies or flips, old-time beer cocktails containing rum, sugar and sometimes egg and cream. Yes, the tradition can be traced back hundreds of years.

According to the German beer website was-mit-bier.de, “Beer spikes were invented by blacksmiths in the Middle Ages. If their after-work beer was too cold for them, they briefly dipped a glowing poker into it. So they could quickly bring their beer to drinking temperature after hard work.”

The best beers to poke are bocks. First brewed in the northern German town of Einbeck in the 14th century, bock beer quickly became a favorite further south, in Munich. There, the Bavarians mispronounced the name of the beer’s city of origin. Einbeck became “ein bock,” or billy goat. As the heavy, malty and highly alcoholic lager grew in popularity, the name stuck (and clever brewers often light-heartedly featured goats on the label).

Bock beer gave rise to several variations. Dopplebock, literally double bock, is a stronger version, clocking in at 7 to 12 percent. Maibock is slightly lighter yet still strong. Eisbock is frozen to remove some of the water and raise the alcohol content. Weizenbock, finally, is a wheat version of the brew.

For beer-poking purposes, the darker bock variants are the best, as are stouts, browns and porters.

The practice of poking—some American breweries call it gustungling, but I could not find a translation for the word—has become something of a gimmick in the U.S., particularly at craft breweries located in the colder climates 
of the country.

Minnesota seems to be the beer-poking capital of North America. Fitger’s Brewhouse and Lake Superior Brewing Co. (both in Duluth) have been giving bocks the brûlée treatment at their joint Bockfest for some years, and just last month, Minneapolis’ Northbound Smokehouse offered patrons the chance to warm up their Eisbock with red-hot Rebar.18 oz Christmas ale (or Altbier, bock lager, winter warmer ale.

So, Poke your Beer or make Mulled Beer!

Mulled Beer Recipe

• 18 oz Christmas ale (or Altbier, bock lager, winter warmer ale)
• 2½ tbsp dark brown sugar, use more if you want ale to taste really sweet
• 4-6 cloves to taste
• 2 star anise
• 1 cinnamon stick
• ½ tsp ground nutmeg
• 6 pieces orange peel, thin top layer of skin only, without the bitter white layer
• 3 oz brandy, substitute with Cognac if you feel like splurging

1. In a saucepan or small pot mix the ale (one and a half bottles, 18 oz total) with the brown sugar and nutmeg, add the cloves, star anise, cinnamon stick and orange peel. 

2. Bring to gentle simmer (do not allow to boil), stir for sugar to dissolve and let simmer for 2-3 min to become well infused with the spices. 

3. Remove from heat and add the brandy. 

4. Serve in mugs, garnished with an orange slice and enjoy responsibly.

Enjoy!

Peace in the Kitchen!

Mexican Street Tater Tots

 I love Mexican Street Corn in a Cup and Mexican Street Corn Casserole. This is just another way to enjoy Mexican Street Corn.

Here's what you'll need:

A Sheet Pan Lined with Foil and spread evenly with 1 TBS of Vegetable Oil 

A 10" Cast Iron Skillet

Preheat the Oven to 350 degrees

1- 16oz. Bag of Tater Tots: Baked on a Sheet Pan at 350 degrees until Browned. 

1 TBS Vegetable Oil Heated in the Skillet on Medium Heat.

1 C Corn Roasted in the Skillet until browned.

1 tsp Cornstarch

1/2 tsp Salt

1/4 tsp Garlic Powder

1/4 tsp Dry Mustard Powder

1 oz. Cream Cheese, cut into small cubes.

1/2 C Whole Milk

1 C Shredded Monterrey Jack Cheese

2 TBS Crumbled Cotija Cheese

4 Green Onions, thinly sliced.

3-4 Sprigs on Fresh Cilantro

1/8 tsp Chili Powder (not "Chile")

The Zest and Juice of 1 Lime

Put the Browned Tater Tots in the Cast Iron Skillet.

Reduce Oven Temperature to 250 degrees.

Transfer the Skillet to the Oven and keep the Potatoes warm while preparing the Sauce.

In a Small Mixing Bowl:

Corn Starch

Salt

Garlic Powder

Dry Mustard

Whisk Well.

In a 1 - Quart Saucepan on Medium Low Heat:

Cream Cheese Cubes

Milk

Simmer while Whisking constantly.

Add:

Spice Mixture

Whisk Well and Cook 1 - 2 Minutes until Well Combined and Creamy.

Remove from Heat.

Add:

Monterrey Jack Cheese until Melted and completely incorporated.

Set Aside.

Remove the Tater Tots from the Oven.

Pour Cheese Sauce evenly over the Potatoes.

Sprinkle evenly with:

Corn

Cotija Cheese

Green Onions

Cilantro

Sprinkle evenly with Chili Powder.

Sprinkle with Lime Zest and Drizzle with Lime Juice.

Serve Hot.

Enjoy!

Peace in the Kitchen!