What Do You Put In Your Bowls?

springlering62

I’m making a “bowl” for dinner tonight and drawing a blank what to put in it.

Suggestions welcome.

I’m marinating some aziki seasoned chicken breast in yogurt and will grill and chop it

Small green lentils
Quinoa
Shredded lettuce
Diced tomatoes
Diced cucumber
Pickled red cabbage
Black olives

Should I make a tzatziki sauce or is that too much? A scoop of hummus?

I might make a batch of socca (chicken bread) to go with it.

nicsflyingcircus

I'd do either hummus or tzatziki. Something to pull everything together and add some fat. And maybe some feta cheese, if I had any.

springlering62

Thanks! We added hummus and feta.

It’s all logged in and is wildly high protein. Don’t know why I’m surprised, but I am.

nicsflyingcircus

I'm glad it was good!

AnnPT77

I don't know if it's a bowl-appropriate thing, but I've been on a kick lately of adding kim chi and dark miso to veggies. Maybe memory is wrong, but it seems like I might have read you saying at some point that you like salty things, and they are salty. The right refrigerated commercial (or homemade) live-culture versions are probiotic, too, which is a plus in my view.

springlering62

AnnPT77 wrote: »

I don't know if it's a bowl-appropriate thing, but I've been on a kick lately of adding kim chi and dark miso to veggies. Maybe memory is wrong, but it seems like I might have read you saying at some point that you like salty things, and they are salty. The right refrigerated commercial (or homemade) live-culture versions are probiotic, too, which is a plus in my view.

Stupid question but how do you add miso to vegetables? Is it a paste or something you can toss them in?

Have only tried kim chi once. Wasn’t a fan but also didn’t like pickled stuff til recently.

We had pickled green tomatoes in Romania a couple months ago and people went wild for them. We had some folks in our group who were really into fermenting foods.

Wow, you have an awesome memory. I said something about needing salt because I sweat so much, particularly with hot yoga, and dehydration issues.

AnnPT77

Miso (the probiotic kind) is a paste. If you want to keep the good bugs thriving, you don't cook it. It can be thinned if necessary with warm broth or other liquid, then mixed into veggies (or presumably to meat, but as you probably know I don't eat meat). The dark types have a salty, umami flavor. It doesn't take lots.

There's also white miso. That is a slightly sweet with a hint of umami richness. I pretty much always mix that into mashed roasted butternut squash, and it is a dreamy ingredient in caramel sauce.

There are other uses, of course. Those are just my most frequent.

Alatariel75

I Googled socca and was disappointed it was chickpeas and not chicken bread hahaha

springlering62

Alatariel75 wrote: »

I Googled socca and was disappointed it was chickpeas and not chicken bread hahaha

Oops. Sorry for the spellcheck!

is way better than chicken bread. A cup (90gr) of chickpea or Garam (?) flour, a cup of water, a pinch of salt, and about a 1/2 tbsp olive oil. Let sit for about half an hour to absorb water.

I usually add a healthy pinch of za’star seasoning.

I preheat a large rimmed cast iron pizza pan under the broiler, putting the other 1/2 tbsp olive oil in it. Remove pan, tilt it to distribute the olive oil all the way around.

Carefully pour the batter on it (it’s going to pop and sizzle) and put back under the broiler til it bubbles and blisters and turns golden brown. It will be slightly crispy if done right.

Eat immediately. Leftovers become sticky and gummy and tt doesn’t reheat well.

This is a street food in Nice and surrounding areas of the Mediterranean. They use something similar to a crepe griddle. Or guys on scooters bring in fresh batches from mama’s house and sell it on the corner.

Alatariel75

springlering62 wrote: »

Alatariel75 wrote: »

I Googled socca and was disappointed it was chickpeas and not chicken bread hahaha

Oops. Sorry for the spellcheck!

is way better than chicken bread. A cup (90gr) of chickpea or Garam (?) flour, a cup of water, a pinch of salt, and about a 1/2 tbsp olive oil. Let sit for about half an hour to absorb water.

I usually add a healthy pinch of za’star seasoning.

I preheat a large rimmed cast iron pizza pan under the broiler, putting the other 1/2 tbsp olive oil in it. Remove pan, tilt it to distribute the olive oil all the way around.

Carefully pour the batter on it (it’s going to pop and sizzle) and put back under the broiler til it bubbles and blisters and turns golden brown. It will be slightly crispy if done right.

Eat immediately. Leftovers become sticky and gummy and tt doesn’t reheat well.

This is a street food in Nice and surrounding areas of the Mediterranean. They use something similar to a crepe griddle. Or guys on scooters bring in fresh batches from mama’s house and sell it on the corner.

This sounds delicious, thank you!

nicsflyingcircus

Tonight's bowl was egg white noodles, sweet and spicy pork, fire roasted peppers (red, green, yellow and poblano) and onions, scallions and soy sauce.