Built
my bowl
What’s
more fun than building your own bowl at Genghis Grill? Enjoying the finished
product. The new restaurant at 8425 Memorial Blvd. in Port Arthur is packing
them in. Diners are packing selections like raw shrimp, sprouts, peas and
sauces into bowls cooked in front of your eyes. After the protein station,
season your choices from labeled bowls, then proceed to dish up your own
veggies. The sauce bar is next and I picked honey soy. Then it’s time to pick
brown rice, noodles or some other starch. Line up your bowl for one of several
chefs to stir fry on a big, circular hub. It’s dinner and a show for all ages.
Everyone has been waiting for this new eatery to open and now patrons can get
their fill.
Grill
your vegetables
Make
Uncle Sam proud: Grill fruits and veggies in June.
Okay
readers, it should come as no surprise that June is June is National Fruits and
Veggies Month and National Grilling Month. The Mushroom Council conducted a
survey and found that the vegetables that Americans most often throw on the
grill are corn, potatoes, onions and peppers.
My
friend makes me mushroom pizzas in the oven all the time, but they’d like her
and other gourmets to consider other ideas:
1.
Build a better burger. Finely chop mushrooms and add them to the meat in the patty to
make a healthier, craveable backyard burger
with added veggies. Top burgers with grilled mushrooms and onions for extra
flavor enhancements.
2.
Packet up.
Fold veggies like asparagus, squash, green beans, potatoes and mushrooms into
foil packets and grill for rich, roasted flavors. Serve these as individual
sides or mix together with a light vinaigrette for a warm veggie salad.
3.
Go direct. Larger
vegetables like corn on the cob, summer squash, eggplant and portabella mushrooms cook well when placed
directly on the grill. Make them the star of the plate as hearty meatless
mains. Plus, research shows that swapping mushrooms for meat is an
easy way to cut calories while still feeling full and satisfied.
4.
Skewer an assortment. Use marinated and grilled peppers, onions and mushrooms to add savory flavors to pizza,
pasta and warm grain salads. Try pineapple, peaches and mangoes for a taste of
the sweeter side.
5. Pile on the
pizza. Load up
the veggies on pizza – try grilled mushrooms and peppers and
fresh spinach and tomatoes – but trade the oven for the grill to cook it over
the flame.
Look
for the “Swap It
or Top It” Recipe Contest to showcase how cooks are transforming
their meals with mushrooms for a chance to win $8,500 in prizes. For official
rules and contest details, visit MushroomInfo.com.
Komplete
treat
I’ll
start with the flavors: Cocoa Fudge, Vanilla Bliss and Jav’a
Latte. I love what pours out
of little boxes of Komplete by Kate Farms. Now I’ll break it to you: It’s a meal
replacement shake. Boring, right? If that’s what you need, these are the ones
to get. They are billed as “the world's first dairy-free, gluten-free and soy-free ready to drink meal
replacement shake™ that brings you everything your body needs and leaves out
unwanted ingredients.” Makers say this shake is Non-GMO, made with
organic ingredients and also allergen-free. With 24 fruits & vegetables, a high-level of plant-based
proteins and 21
superfoods (like
acai, mangosteen, black currants, raspberries, green tea extract). It’s so rich
that just some of the serving, over ice in a little glass, seemed like a
decadent dessert drink. That’s not the original intent, but the good taste
lasts longer that way.
ddoiron@panews.com
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