My granddaughter, Sam, reached out this week asking for meal suggestions that are gluten and dairy free. Interestingly, I read her email as I was preparing this meal, my weekly quick healthy go-to that hits her requirements as well as being vegetarian if desired.
I like to call these Power Bowls, yet in the 70s, 80s, and perhaps even today some may call them casseroles, and by adding liquid, they could be soup, and by placing on a bed of a variety of lettuces, a salad!
So here's how I make these Power Bowls in less than 30 minutes, and it's easy to cook extra for leftovers:
1. Rice, quinoa, or pasta - cooked.
I use the microwaveable bags of rice (any type will do) or I even cook an entire bag of rice, rice blend, quinoa, then put it in sandwich-size ziplock bags and freeze, microwaving them when I need them.
I rarely use pasta, but I do use coucous or orzo on occasion.
2. Vegetables - stir-fried.
The veggies I use depend on what's in my refrigerator and what is appealing to my taste at the time. Some combos are: zucchini, green pepper, onion; green onion or leek, broccoli, cauliflower; cabbage, onion, mushrooms, asparagus, diced carrots, diced sweet potatoes, diced squash, or whatever else you'd like to add; I oftten add spinach just before I serve the meal. I dice these into small bite-sized pieces, and saute them with some olive oil and an occasional spritz of sesame seed oil if I want an Asian or Thai flavor. You can also buy already diced veggies at TJ's and half the work is done (they are typically seasoned with fresh herbs).
3. Seasonings
I like to decide if this is going to be French, Italian, Mexican, or all-American, and add seasonings to fit the desired taste; I always add garlic or garlic salt, (often add some chicken bouillon to the rice). I add these to the veggies as I stir-fry or saute them.
4. Meat
I'm not an avid meat eater, and yet I will add: diced apple/turkey or Italian sausages from Trader Joes, small ready-cooked packages of chicken from Costco, shredded or diced chicken from a previous meal, or small diced pieces of ham, you could likewise add a ground meat. I put this in its own bowl for serving at the table.
5. Decorations!
I like to top the bowls with Trader Joe's Curry, a Teriyaki or Soyaki sauce, fresh Pico or canned salsa, again, depending on the flavor I'm after, and used at the table (although Scott swears by Chik-fil-a sauce).
Pumpkin seeds, peanuts, diced fresh tomatoes, cilantro, basil, parsley, finely shredded cabbage (raw), cheese, crushed corn chips, all add texture and a distinct flavor to the dish.
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Ronda's with Yellow Curry
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