The first time I heard this name, I was confused: an Asian-inspired dish that I hadn’t heard of yet, or had the chance to fall in love with? Astounding.
I quickly gathered my ingredients, did a little research, and investigated the difference between refined and unrefined sesame oil (by the way, for this recipe, go as unrefined as possible). Be aware this recipe isn’t the completely traditional stuff, but it is lovely tasting and comes together quickly and simply! Who doesn’t love that?
- several cups prepared rice (any brand or variety will do nicely)
- 1-2 cups shredded carrots
- about 3 cups greens (spinach or arugula work well, although any greens will work)
- thinly chopped (matchstick style) cucumbers
- 2 tablespoons olive oil
- 1 tablespoon unrefined sesame oil, plus some to add after cooking as flavoring
- 1-2 tablespoons butter
- 1-2 eggs per person
- soy sauce to taste
- roasted sesame seeds (as garnish)
Prepare rice as desired. After preparing vegetables, add olive oil and sesame oil to pan and begin sautéing carrots first. After about five minutes, add the greens and cucumbers and allow to cook for another five to seven minutes. After cucumbers are soft, but not overly soggy, set stir fried vegetables aside and add butter to the pan. Fry one to two eggs per person (most adults prefer over-easy and kids usually like them cooked until the yolks are firm).
Assemble each dish beginning with rice, then add vegetables and finally, top with fried eggs. Add a splash of sesame oil, soy sauce, and roasted sesame seeds.
This a great recipe for chilly, busy nights. It’s both quick and satisfying, as well as healthy and satiating. If you like, substituting soft tofu for the eggs can make this dish vegan quite easily. Other great toppers include green onions, hot sauce, and pickled radish. Paired with a hot cup of decaffeinated tea, this can make for a very warm and cozy meal. (See what I did there?)
Cheers, and stay cozy!
It’s happened again, I’ve gotten off late from work and arrived home only to have no idea what to make for dinner. With a hungry spouse and a ravenous child (and a growling belly myself) waiting for me, what can I prepare that’s super easy, quick, and healthy?
Enter my latest creation, the Super Simple Chicken Burrito Bowl! (Otherwise known as what I threw together in a moment of hangry panic at a time when we happened to have some produce but no tortillas on hand…alas, I digress…)
Super Simple Chicken Burrito Bowl
1 pound boneless, skinless chicken, chopped into bite-sized pieces (I prefer thighs, but any cut will do)
1 can of black beans
1 bag (2 cups) of frozen steamer-bag brown rice (or you can make your own)
1 tbsp. extra virgin olive oil
Adobo seasoning to taste (I like Goya’s)
2 tomatoes, chopped
1 avocado, chopped
In a large frying pan, sauté chicken in olive oil and add Adobo. Once fully cooked, add black beans and cooked rice. Stir mixture over low heat until combined; add Adobo to taste. Top with tomatoes and avocados.
This meal was so quick to prepare, in part due to the steamer bag of rice. It was hearty enough and healthy enough to satiate a busy family on a hectic weeknight as well. Speed and nutrition are hallmarks of simple food in my opinion.
If you decide to try it I hope you enjoy!
I love Italian food. Bursting with flavor and robustness, and mingled with a rustic quality that invites us to think about a different time and place. There are few food experiences more comforting for me than a great Italian meal spent with those I love.
That said, I also love simple food and easy recipes that are famiglia-friendly and can be cooked up in a flash!
This is a dish that I’ve just starting making in the last few months, but so far it has been a big hit at the family dinner table.
Here’s my “cheater” version of a hearty, yummy, spaghetti Bolognese.
1 box dry spaghetti (I only use Barilla) or 1 pound fresh pasta (if you’re feeling fancy)
1/4 cup of extra virgin olive oil
1 can diced tomatoes
1 pound ground beef (you could also substitute ground pork or lamb)
1-2 tablespoons minced garlic, to taste
salt and pepper to taste
Cook and drain pasta, set aside. In a large pot (I use the same pot I used to cook the pasta, while the pasta stays in the colander for a moment) add olive oil and ground meat. Flavor the meat with salt and pepper and brown completely. Add diced tomatoes and garlic, and simmer for a few minutes. Sauce should be very thick and chunky. Add the pasta to the sauce and stir. Allow the pasta to soak up some of the sauce for just a few more minutes. Serve with grated parmesan cheese.
I think this dish would also be great with some fresh basil or oregano thrown in, if you happen to have those handy!
Enjoy! And stay cozy.