Bowled over…
Trends come and go. When restaurants
started promoting “bowls” I was intrigued. It seems like they could charge more
because it sounded more fresh and modern than a “platter.” How about a yogurt,
berry and chia seed bowl with slivered almond topping? That will be $12.99
please.
Mexican bowls of chorizo over beans
and rice were a hit, and the list went on. I thought I’d try a week of bowls at
my house, but I didn’t run the dishwasher and eventually went back to plates.
My
totally-not-authentic-but-really-good-bowl was a Curry Bowl, with rice and
greens and raisins with yogurt topping. Served outside in Southeast Texas, one
would imagine it was as hot as the temperatures in India.
“Every Bite
Counts” - Spoiler, it’s good for you. This may come
as a shocker to some of us, but there are people with lower appetites who
struggle to stay nourished. Rob Hobson’s book is about smaller portions and
smart nutrition for eating with low appetite. Look for 100 easy, nutrient-dense
recipes, the cover notes.
Recipes include:
Chicken and Fennel Pork Stew with Tahini Drizzle; Marinated Tofu and Sweet
Potato Skewers with Lemony Yogurt Dip; and Lentil, Chicken and Roast Carrot
Protein Bowl. If the long titles still overwhelm you, check out the photography
and you’ll see how temptingly it all comes together.
I love these meals
and a tip about blending cottage cheese with a little yogurt as a creamy
thickener. It adds drama and sneaky nutrition to a plate. If this was at a
restaurant instead of your home kitchen, it would be a significant upgrade. Got
to love the do-it-yourself mode.
The first part of
the book offers tips on nutrition, such as adding mashed chickpeas and avocado
and lemon to tinned tuna for a nice spread. The second part is all delicious
recipes. Flip through and dig in!
Darragh Doiron is a Port Arthur area foodie who
loves a meal out of bowls, plates, cups, paper boats, napkins, etc. Share your
finds via panews@panews.com
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