The Great Cookbook Challenge of '17: Two Bowl Recipes (Big Bowls - Einfach gute Schüsselküche)
Yay, new recipes. And yes, it's two because I couldn't decide which one to choose from this book and tried two of them. One last Sunday, one today. Progress!
Alrighy, then.
Big Bowls - Einfach gute Schüsselküche, Dagmar Reichel
This one is part of GU's newest healthy trendy WE ARE SO FUCKING MODERN book line and some of those books are just a bit over the top (everything that's specifically about superfoods because no, I don't believe in superfoods. Also, chia looks just really disgusting and quinoa kills, so.) but I liked this one because by now we all know that I love eating stuff out of bowls. And because the recipes are mostly no-nonsense, fairly easy and it is so preeeeetty (prettiness is an important metric for judging a cookbook for me. Yes, I'm shallow). There's superfood stuff in there but as long as it tastes good (and is neither chia nor quinoa), I don't mind (I just mind the hype, not the actual food stuff. Unless it's chia or quinoa).
So, we've got two bowls, one curry hokkaido squash bowl and one cashew red cabbage bowl with smoked trout.
This is what prepping the first one looked like:
And this is how it's made:
Curry Hokkaido Squash Bowl
Ingredients:
(serves two)
80g brown rice
salt
2 big carrots
a handful of lemon balm
1 table spoon butter
50g peas (fresh or frozen)
pepper
400g hokkaido squash
1 tea spoon curry powder
1 table spoon of oil (canola or sunflower)
3 table spoons of dried cranberries
30g pumpkin seeds
2 table spoons pumpkin seed oil
1 table spoon of lemon juice
a handful of lamb's lettuce
60g goat cheese roll
On the day before, cook the rice with the double amount of salt water, then cover with a lid and let simmer for 30 to 35 minutes (if the water is gone before that, just add some more). Let it soak for 5 to 10 more minutes on the switched off cooktop. (note: I did this maybe an hour or two before starting to cook and that worked perfectly well. You don't have to prep this a day earlier)
Clean and peel the carrots, cut into slices. Wash and dry the lemon balm, cut into fine slices. Heat the butter in a pan, saute the carrots and peas on low to medium heat for about 5 minutes covered with a lid, then add lemon balm, salt and pepper. Put aside.
Clean the squash, remove the seeds, then dice it (make small pieces, trust me on this). Mix with curry powder, oil and a little salt in a bowl and saute for 5 minutes on medium heat in a pan (use a lid, that'll make the squash softer). Add the cooked rice and cranberries, cook for another 5 minutes on medium heat.
Put pumpkin seeds (those you bought, not those you removed from the squash), pumpkin seed oil, lemon juice, salt and pepper into a grinder and purree them. Wash and dry the lettuce, cut the goat cheese roll into slices.
Distribute squash rice into two bowls, add the carrots and peas, lettuce and slices of goat cheese, put pumpkin seed pesto on top, serve.
It looked like this:
(yes, it's another spectacularly bad food photo from me. I blame the evening sun.)
I liked it. I love hokkaido squash and carrots (especially carrots sauteed in butter) and it was fresh, full of veggi goodness and had a lovely curry flavor. I kinda messed up finding the right point between the squash being soft enough to eat and the rice starting to get hard in the pan, so the squash was fine but the rice was a little... brittle. So be careful about that when you try this. The book says for a vegan variant, you can substitute the goat cheese with tofu or tempeh and the butter with canola oil, so pretty easy, actually.
Cashew Red Cabbage Bowl with Smoked Fish
Ingredients
(serves two)
1 can of chick peas (240g drained weight)
1 tea spoon curry powder
2 tea spoons coconut oil
salt
pepper
300g red cabbage (fresh)
1 table spoon canola oil
2 table spoons cashew nuts
1 tea spoon kummel seeds
2 table spoons cashew puree
1 pinch of tumeric powder
1/2 tea spoon of maple syrup
100g smoked fish (trout or makarel work fine)
Pre-heat the oven to 200°C. Drain the chick peas. Mix in a bowl with the curry powder, coconut oil, salt and pepper, spread out on a baking pan on a sheet of pan liner. Roast for 20 minutes in the oven.
In the meantime, clean the cabbage and cut into thin slices. Heat the canola oil in a pan. Saute cabbage on medium heat for about 3 minutes (or longer, if you prefer your cabbage a little less crisp (or "schnorpsig", as Mom likes to call it)). Add cashew nuts, kummel, salt and pepper, saute for another 2 to 3 minutes.
Mix cashew puree with tumeric powder and 3 table spoons of cold water. Add maple syrup and lime juice, season with salt and pepper to taste. Take the chick peas out of the oven.
Distribute the cabbage among two bowls, add the chickpeas and smoked fish, drizzle on the dressing.
And this is what it looks like (except Dad made steak tonight, and Dad really makes a mean steak so I had steak instead of fish on mine. Steak works just fine. I think sauteed halloumi or sauteed smoked tofu would make good vegetarian or vegan substitutes):
Ein Beitrag geteilt von Neene (@gelbes_gilatier) am
1. Mai 2017 um 9:18 Uhr
(because my camera sucks at photographing food as much as I do, and the tablet camera doesn't, I tried embedding an Instagram image. Not sure how well that worked out...)
Okay, so... this one was actually pretty good! I didn't mind the cabbage being pretty crisp (I love Dad's traditionally stewed mushy red cabbage with apples and bacon but this is a nice way of cooking red cabbage, as well) and the chickpeas were really pretty good. I totally forgot to add the water to the dressing it was more purree than dressing (so don't forget those three table spoons) but taste wise, it absolutely worked. I liked this one even a little better than the first one but I'd say that it's definitely more of a fall/winter bowl than fitting for spring or summer (but considering the weather we've been having, fall/winter bowls are perfectly fine...).
I think this book might become a staple, considering it has some more lovely vegetable recipes and even some sweet bowls I'd like to try out in the future. I like the book, and it seems to be a good one if you want to get into cooking bowls but don't quite know where to start.
Alrighy, then.
Big Bowls - Einfach gute Schüsselküche, Dagmar Reichel
This one is part of GU's newest healthy trendy WE ARE SO FUCKING MODERN book line and some of those books are just a bit over the top (everything that's specifically about superfoods because no, I don't believe in superfoods. Also, chia looks just really disgusting and quinoa kills, so.) but I liked this one because by now we all know that I love eating stuff out of bowls. And because the recipes are mostly no-nonsense, fairly easy and it is so preeeeetty (prettiness is an important metric for judging a cookbook for me. Yes, I'm shallow). There's superfood stuff in there but as long as it tastes good (and is neither chia nor quinoa), I don't mind (I just mind the hype, not the actual food stuff. Unless it's chia or quinoa).
So, we've got two bowls, one curry hokkaido squash bowl and one cashew red cabbage bowl with smoked trout.
This is what prepping the first one looked like:
And this is how it's made:
Curry Hokkaido Squash Bowl
Ingredients:
(serves two)
80g brown rice
salt
2 big carrots
a handful of lemon balm
1 table spoon butter
50g peas (fresh or frozen)
pepper
400g hokkaido squash
1 tea spoon curry powder
1 table spoon of oil (canola or sunflower)
3 table spoons of dried cranberries
30g pumpkin seeds
2 table spoons pumpkin seed oil
1 table spoon of lemon juice
a handful of lamb's lettuce
60g goat cheese roll
On the day before, cook the rice with the double amount of salt water, then cover with a lid and let simmer for 30 to 35 minutes (if the water is gone before that, just add some more). Let it soak for 5 to 10 more minutes on the switched off cooktop. (note: I did this maybe an hour or two before starting to cook and that worked perfectly well. You don't have to prep this a day earlier)
Clean and peel the carrots, cut into slices. Wash and dry the lemon balm, cut into fine slices. Heat the butter in a pan, saute the carrots and peas on low to medium heat for about 5 minutes covered with a lid, then add lemon balm, salt and pepper. Put aside.
Clean the squash, remove the seeds, then dice it (make small pieces, trust me on this). Mix with curry powder, oil and a little salt in a bowl and saute for 5 minutes on medium heat in a pan (use a lid, that'll make the squash softer). Add the cooked rice and cranberries, cook for another 5 minutes on medium heat.
Put pumpkin seeds (those you bought, not those you removed from the squash), pumpkin seed oil, lemon juice, salt and pepper into a grinder and purree them. Wash and dry the lettuce, cut the goat cheese roll into slices.
Distribute squash rice into two bowls, add the carrots and peas, lettuce and slices of goat cheese, put pumpkin seed pesto on top, serve.
It looked like this:
(yes, it's another spectacularly bad food photo from me. I blame the evening sun.)
I liked it. I love hokkaido squash and carrots (especially carrots sauteed in butter) and it was fresh, full of veggi goodness and had a lovely curry flavor. I kinda messed up finding the right point between the squash being soft enough to eat and the rice starting to get hard in the pan, so the squash was fine but the rice was a little... brittle. So be careful about that when you try this. The book says for a vegan variant, you can substitute the goat cheese with tofu or tempeh and the butter with canola oil, so pretty easy, actually.
Cashew Red Cabbage Bowl with Smoked Fish
Ingredients
(serves two)
1 can of chick peas (240g drained weight)
1 tea spoon curry powder
2 tea spoons coconut oil
salt
pepper
300g red cabbage (fresh)
1 table spoon canola oil
2 table spoons cashew nuts
1 tea spoon kummel seeds
2 table spoons cashew puree
1 pinch of tumeric powder
1/2 tea spoon of maple syrup
100g smoked fish (trout or makarel work fine)
Pre-heat the oven to 200°C. Drain the chick peas. Mix in a bowl with the curry powder, coconut oil, salt and pepper, spread out on a baking pan on a sheet of pan liner. Roast for 20 minutes in the oven.
In the meantime, clean the cabbage and cut into thin slices. Heat the canola oil in a pan. Saute cabbage on medium heat for about 3 minutes (or longer, if you prefer your cabbage a little less crisp (or "schnorpsig", as Mom likes to call it)). Add cashew nuts, kummel, salt and pepper, saute for another 2 to 3 minutes.
Mix cashew puree with tumeric powder and 3 table spoons of cold water. Add maple syrup and lime juice, season with salt and pepper to taste. Take the chick peas out of the oven.
Distribute the cabbage among two bowls, add the chickpeas and smoked fish, drizzle on the dressing.
And this is what it looks like (except Dad made steak tonight, and Dad really makes a mean steak so I had steak instead of fish on mine. Steak works just fine. I think sauteed halloumi or sauteed smoked tofu would make good vegetarian or vegan substitutes):
Ein Beitrag geteilt von Neene (@gelbes_gilatier) am
1. Mai 2017 um 9:18 Uhr
(because my camera sucks at photographing food as much as I do, and the tablet camera doesn't, I tried embedding an Instagram image. Not sure how well that worked out...)
Okay, so... this one was actually pretty good! I didn't mind the cabbage being pretty crisp (I love Dad's traditionally stewed mushy red cabbage with apples and bacon but this is a nice way of cooking red cabbage, as well) and the chickpeas were really pretty good. I totally forgot to add the water to the dressing it was more purree than dressing (so don't forget those three table spoons) but taste wise, it absolutely worked. I liked this one even a little better than the first one but I'd say that it's definitely more of a fall/winter bowl than fitting for spring or summer (but considering the weather we've been having, fall/winter bowls are perfectly fine...).
I think this book might become a staple, considering it has some more lovely vegetable recipes and even some sweet bowls I'd like to try out in the future. I like the book, and it seems to be a good one if you want to get into cooking bowls but don't quite know where to start.