and veggie stir-fry can be made with any combination
of vegetables you like.
— I’ve collected bowls for years.
ones, little ones, and bowls shallow and deep. I use bowls
not just for eating out of but for collecting keys and
glasses, keeping bedside-table necessities wrangled, for
storing rolls of twine and string in the kitchen, or just
about anything else.
collected bowls, too, and so did my grandmother. I blame my
obsession on genetics.
moved to Paris more than eight years ago, I began what has
turned into a far too large collection of cafe au lait
bowls, some vintage and some not. My favorites are actually
plain cornflower blue ones I bought at the grocery store for
a couple of euros apiece. They’re a great size for soups
and Texas chili, but I also put oatmeal and yogurt in them.
discovered shallow bowls with sides of about 2 inches. A
cross between a pasta bowl and a dinner plate, these bowls
have become my go-to for just about everything that’s not
a chunky bowl-centric meal, from salads and lentils to Asian
given the choice, I will choose to eat out of a bowl over a
plate every time. To me, bowls are just more comforting.
They’re like the homemade quilts of dinnerware, perfect
for snuggling up with when it’s cold outside.
CHICKEN BURRITO BOWL
pound boneless skinless chicken breasts (about 2)
Doritos crumbs (about 5 ounces)
tablespoons chile powder
cooked brown rice
yogurt, recipe follows
wedges, for serving
cilantro, for serving
Heat the oven to 375 degrees and line a cookie sheet with
foil (for easy clean-up).
the chicken breasts in a heavy-duty plastic bag and, using a
rolling pin, pound them down until they’re even and flat
(about 1/4 inch thick). Remove chicken from the bag and cut
into 1-inch-wide strips, then into 2-inch pieces.
Place chicken pieces in a bowl and pour the buttermilk over
the Doritos crumbs, chile powder and cumin in a shallow
a few chicken pieces at a time into the Doritos-chile
mixture, tossing to make sure they are well covered, then
lay out on a cookie sheet. Work in batches until all are
Bake for 13 minutes.
While the chicken’s cooking, warm the rice, beans and corn
in separate saucepans, or in the microwave.
Take the chicken out of the oven and let it rest 3 or 4
minutes while you assemble the bowls. In each bowl, layer: 1
cup of brown rice, 1/2 cup of black beans, 1/2 cup of corn.
Now add 1/4 of the chicken. Drizzle some of the
lime-cilantro yogurt on top, or serve on the side, along
with lime wedges and chopped fresh cilantro.
ounces Greek yogurt
handful of fresh cilantro
of 1 lime (about a teaspoon)
tablespoon olive oil
all of the ingredients in your food processor and puree.
Taste and adjust for seasonings. This is best when
refrigerated for a half-hour to an hour before serving.
analysis per serving with lime-cilantro yogurt: 757
calories, 21 g fat, 115 g carbohydrates, 32 g protein, 29 mg
cholesterol, 463 mg sodium, 17 g dietary fiber, 29 percent
of calories from fat.
analysis per serving without lime-cilantro yogurt: 674
calories, 16 g fat, 109 g carbohydrates, 28 g protein, 24 mg
cholesterol, 377 mg sodium, 17 g dietary fiber, 21 percent
of calories from fat.
analysis per serving of lime-cilantro yogurt: 83 calories, 5
g fat, 6 g carbohydrates, 4 g protein, 5 mg cholesterol, 86
mg sodium, trace dietary fiber, 49 percent of calories from
TOFU AND VEGGIE STIR-FRY
tablespoons fresh ginger
cup soy sauce
2 to 3
tablespoons fish sauce
tablespoons lime juice
tablespoons peanut oil
ounces firm tofu, cut into cubes
4 to 6
heads baby bok choy, leaves separated and well rinsed
carrots, peeled and shredded with peeler
cooked brown rice
green onions, chopped
wedges, for serving
Make the stir-fry sauce. Put the garlic, ginger, Thai chile,
soy sauce, fish sauce, honey and lime juice in a blender or
baby Cuisinart and blend. Set this aside.
the peanut oil in a wok or skillet and turn the heat to
high. When the oil is hot, add the tofu and fry until
browned on all sides. Remove and place on a paper
towel-lined plate to drain.
Pour off the rest of the oil and add the bok choy and
carrots to the wok along with about 2 tablespoons of the
sauce. Stir-fry until the bok choy wilts, add the tofu, and
the rest of the sauce. Toss and divide between two shallow
bowls with 2 cups of cooked rice on the bottom. Garnish with
chopped green onions and lime wedges.
analysis per serving: 861 calories, 25 g fat, 142 g
carbohydrates, 24 g protein, 2 mg cholesterol, 2,217 mg
sodium, 14 g dietary fiber, 25 percent of calories from fat.
Inspired by a recipe from Pinch of Yum website
SALAD WITH HARISSA DRESSING
is a salad version of my favorite way to eat falafel, which
is stuffed in a pita with spicy yogurt. Here, the recipe
makes about 16 to 20 falafel patties, so you’ll have
plenty of leftovers.
ounces Greek yogurt
large pitas, torn into small pieces
tablespoons olive oil, divided
salt and pepper
14-ounce can chickpeas, drained and rinsed
clove of garlic
teaspoon sea salt
teaspoon baking soda
tablespoon fresh lemon juice
small handful cilantro, stems included
for serving (optional, see note)
Heat oven to 400 degrees. Make the dressing by whisking
together the Greek yogurt and harissa and placing in the
fridge until ready to serve.
Toss the pita pieces with 2 tablespoons of olive oil and a
big pinch of sea salt and pepper. Lay out on a cookie sheet
and bake until crispy, 5 to 10 minutes.
the remaining ingredients (except the arugula and sumac) in
the food processor or blender and pulse until combined.
Pour the remaining 2 tablespoons of olive oil in a large,
flat skillet over medium-high heat, and when it’s ready,
scoop balls of falafel into the hot skillet. Brown on both
sides and lay on a paper-towel-lined plate.
Assemble the salads by putting a handful of arugula into
each bowl and top with three or four falafels, some pita
chip croutons and a spoonful or two of the dressing. If you
have sumac, sprinkle on top.
Sumac is a tangy, bright Middle Eastern spice, and I use it
to add color (it’s red), as well as additional zest. If
you don’t have any, you can skip it or sprinkle a little
paprika on top instead.
tip: Freeze the leftover falafels. To reheat, let them thaw
and simply warm through in a skillet using about a
tablespoon of olive oil.
analysis per serving: 772 calories, 33 g fat, 95 g
carbohydrates, 25 g protein, 10 mg cholesterol, 1,905 mg
sodium, 11 g dietary fiber, 38 percent of calories from fat.
TUNA AND WHITE BEAN BREAD SALAD
is a winter version of an Italian summer salad, and it works
just as well warm as it does cold. Be sure and use the best
tuna you can find, one packed in olive oil. A moist,
flavorful tuna will make all the difference.
torn pieces of stale bread (about 1/2 of a baguette)
tablespoons olive oil
(5.6-ounce) can tuna in olive oil
4 or 5
large basil leaves, torn
cherry tomatoes, halved
teaspoon red pepper flakes
(14-ounce) can white beans, drained and rinsed
tablespoons red wine vinegar
Heat oven to 400 degrees. Toss the bread pieces with the 2
tablespoons of olive oil and spread on a cookie sheet. Bake
until crisp, about 10 minutes. Pour into a bowl to cool.
Pour a couple of tablespoons of olive oil from the tuna can
into a medium skillet over medium-high heat. Add the basil
leaves and shallot and cook until you can smell them both,
about 3 or 4 minutes.
the tomatoes, capers and red pepper flakes, and cook until
the tomatoes begin to soften, about 5 minutes.
the tuna and gently break it up with the back of a wooden
spoon (I like to leave some larger pieces). Add the beans
and let them warm through, too.
the red wine vinegar to the skillet and stir in.
Pour mixture into the bowl with the croutons, toss and serve
right away. Garnish with additional basil leaves if you’d
analysis per serving: 709 calories, 23 g fat, 81 g
carbohydrates, 44 g protein, 14 mg cholesterol, 699 mg
sodium, 11 g dietary fiber, 29 percent of calories from fat.