Friday, July 19, 2019

Rice Recipes, Dog Pics and 7 Exercise Tips

Not that I intend to turn this into an Instant Pot blog or anything, but the fact is that I have been enjoying my new kitchen toy a lot. And by enjoying, I mean putting simple and tasty meals on the table day after day for my family- there's no bigger win.

My friend L from grad school e-mailed me a few links to her favorite IP recipes. She particularly raved about this one. It is a simple combo of brown rice and brown rice, and doesn't that sound like not-altogether-exciting hippie vegetarian food? I am SO glad I tried that recipe though, with some tweaks. It turned out to be the best thing I made all week.

Brown rice and Black beans

2 cups dry (raw) black beans, rinsed
1 cup dry (raw) brown rice, rinsed
7 cups water
1/2 cup crushed tomatoes

Season to taste with-
Dried oregano
Cumin powder
Paprika
Salt

Mix everything in an Instant Pot.
Cook on high pressure for 28 minutes.
Natural pressure release.



You will end up with a stewed black bean and rice mix. We turned it into a bowl dinner by dressing it with lots of toppings-

Avocado
Lettuce
Spinach
Green onions
Cilantro
Pickled jalapenos (my current favorite are hot and sweet jalapenos from TJs)
Sour cream (for the kids)
Yogurt mixed with canned chipotles in adobo (for the adults)
Crushed corn chips

Other toppings could include tomatoes, salsa, roasted vegetables. This is a lovely, easy dinner that is going straight into our meal rotation.

* * 
Mushrooms and rice are a magical combination to me. This is a simple pilaf that I made in the IP a couple of times, once with mock chicken strips (pic on the left, before cooking) and once with a topping of sliced boiled eggs and fried onions (pic on the right).

Mushroom Pilaf


Saute mode in Instant Pot:
Saute onions until browned and ginger-garlic paste in a tbsp. of oil.
Season to taste with cumin-coriander, salt, chana masala or garam masala.
Add chopped mushrooms and saute for a couple of minutes.
Hit cancel.
Add 1 cup water.
Add 1 cup rinsed Jasmine rice.
Add a bag of mock chickn strips, thawed (optional).
Cook under high pressure for 4 minutes. Natural pressure for 10 minutes, then release.

* *


Thank you to the anonymous reader who recommended the blog twosleevers for IP recipes. I found two cookbooks written by the author of that blog, Urvashi Pitre, and found some great new recipes to try. One of my favorites from her Indian Instant Pot® Cookbook is a version of baingan bharta, made by simply layering chopped ingredients and spices and giving it a quick cook, then mashing it. Pure genius!



* * *

Here are some recent pictures of our sweet boy Duncan. Dunkie is a people magnet- when we are out and about, people come by to pet him and ask us about him-

"He looks like a special breed" Actually, he's a mutt from the shelter but very special to us.
"What kind is he?" Our best guess is that he's a Plott hound- great Dane mix or a Plott hound- mastiff mix. 
(Plott hounds are dogs bred in the Southern US to be wild boar hunting dogs. Yikes! The worst thing Duncan has hunted is a stuffed animal bunny).
"How old is he?" Six and a half years old.
"How much does he weigh?" Hovers between 100-110 lbs.
"It must be so hard to walk him." He is very docile. Even my kids can walk him.
And my personal favorite: "Duncan, like Dunkin Donuts?"

Hanging out at home

Playing in the dog park is Duncan's favorite thing to do.
In the pic on the right, this tiny puppy kept jumping at his face and he
swung his muzzle around trying to dodge her.

My new niece! My sister adopted this sweet
English setter mix last month.

* * *
I had a big birthday this Spring- my entry into midlife. About eighteen months ago, I promised myself the gift of establishing an exercise habit by the time this birthday rolled around. With all credit to the support from my husband, gym coaches and friends, I got my much-desired gift and feel stronger and fitter today than I did twenty years ago.

Regular exercise has changed my life for the better. I've been a sedentary person for so long; it makes me giddy that this change is even possible. The word that comes to my mind is a Marathi one- "sutsutit" which translates as comfortable, perhaps, or carefree. I definitely have more energy for everyday life. While I can't claim to have seen any dramatic physical changes, I am clearly building some muscle and losing some fat, changing my body composition for the better.

Exercise is the closest thing we have right now to a magic pill in improving daily life. (It is not a magic pill for weight loss, though. That needs a diet fix.) Human bodies were made to move, but modern life does not involve much activity for the typical city dweller so we have to make an effort to create space in our lives for exercise.

If you too want to make room for exercise in your life, here are some tips that helped me-

1. It is never too late to start exercising, but I sure wish I started sooner. Don't be tempted to wait for some future point, like when your kids are grown up, to start exercising. You can tap into the benefits starting right here and now.

2. You don't have to love exercise but you certainly should not hate it and treat it as punishment. "Do you like to run?" I overheard someone asking my friend when she was talking about her running group. "What I like to do is to sit on a couch and read a book", she responded, "...but I am happy to run". We have one body and it makes sense to do our part in taking care of it.

3. Consider socializing in an active way. Recently a closer friend of mine moved into our neighborhood and once or twice a week, we take hour-long chatty walks post-dinner after the kids are in bed. It is a great way to catch up while enjoying some fresh air. Similarly, we often meet up with other families for a short hike, or to explore a new playground rather than always socializing over a meal.

4. Know yourself. I can't bring myself to exercise at home. It just never happens. But I adore group classes and the friends I make in those classes. I need instructors who tell me what to do. You have to think about whether you prefer exercising indoors or outdoors, solo or in a group, what sort of activity you like, and so on, and then go with your preferences.

5. Know your neighborhood and your town. Talk to local friends, neighbors and coworkers about where they exercise. Do web searches. Check local event listings. Often we don't even know what is out there. I didn't know there were affordable classes a mile from my house and I had been living here for years. Be willing to browse websites, walk in, pick up some pamphlets, ask for a tour of the place, ask for a trial class. Some gyms offer free childcare. Some workplaces offer free gym memberships. There are a mind-boggling variety of activities out there just waiting to be tried.

6. Stick to something for a few months before giving up on it. It takes time to see results and for the activity to grow on you. My strategy is to do some things long-term and switch up some other things seasonally. I started my women's weightlifting class last August so I have been doing it for almost a year- and I plan to continue. Strength training has been very empowering in simple life skills like easily lugging 50 lbs bags of dog food and opening jars. Ballet is a constant weekly class. In spring and summer, I like to swim. In winter, I like to run, or so I thought. I trained for a 5K this Jan, and did a 5K event in Feb which was miserable for many reasons- the weather was cold and rainy, the course was very hilly and I felt unprepared for that. I managed to finish the race, but with an abysmal time. This winter, I might try another activity like indoor biking or rowing.

7. There's no magic. Being fit is just a lifelong journey like any other with its ups and downs. The struggle, learning new things, reaching small goals all make you feel alive. I 11/10 would recommend it and am happy to chat with anyone who is looking for some support along the way.

How is July going for you?

Wednesday, June 05, 2019

Kobichi Wadi and other Instant Pot Adventures

June is here, school's out for summer, the fireflies are lighting up our evenings, and the blog beckons. The big kitchen news since I last saw you is that my sweet sister gave me an Instant Pot  for my birthday, and so I have much belatedly joined the ranks of IP enthusiasts.

6 quart duo plus Instant Pot
The nice thing about being a late adopter of a cult favorite kitchen appliance is that someone has already done the homework for me. Generous souls have posted scores of resources and dozens of standardized recipes for me to try. Even right after unboxing the IP, I skipped the manual and used this handy article to test the appliance and start using it right away.


In the few weeks that I've owned the IP, I've made several different things in it. I tend to look up recipes for the (a) amount of water to be added and (b) pressure cooking time/steaming time and (c) instructions on natural pressure release or quick release or "wait x number of minutes and then do a quick release". Once I have this information or some sort of consensus from a few posted recipes, then I can adapt my own recipes to the Instant Pot.

My very first IP recipe was a one pot spaghetti, made by dumping in raw noodles, marinara sauce and some whole brown lentils into the IP. The lentils are not traditional, of course, but an easy way to add protein, fiber and heartiness to the dish. Not bad at all- it was a very kid friendly meal, served with a topping of Parmesan.

Kheer
Another easy meal that turned out well was a tofu Vietnamese curry made by sauteeing veggies, curry powder, tofu and coconut milk, followed by a quick pressure cook.

For a special occasion, I made rice kheer in porridge mode using this recipe.


Punjabi dum aloo
When I found fancy fingerling potatoes on sale in the grocery store, I knew dum aloo was going to be on the menu. I made the sauce on the stove top but used the IP to saute and pressure cook the potatoes, and they turned out absolutely perfect, well cooked but with more of a roasted taste rather than a boiled one.


Veg Pulao
Hard boiled eggs are easy and fool-proof in the IP- I made them yesterday using this recipe.

I've made vegetable pulao a couple of times, by sauteeing onions and whole spices, then adding mixed vegetables (carrots, peas, potatoes, zucchini) and salt, turmeric, garam masala, then 1 cup rinsed Jasmine rice and 1 1/4 cup water. Pressure cook for 4 minutes, wait 5 minutes and then release pressure.

Last night I topped this pulao with boiled eggs and fried onions to make a quick egg pulao. Two tips for this recipe are to use large chunks of vegetables so they don't get mushy, and to remove the insert from the base after the pressure is released and place it on a different surface, so the pulao doesn't just keep cooking.

I've also used the IP as a steamer to make idlis- my idli stand fits in it perfectly. So do the two stainless steel containers that came with my first (and since retired) pressure cooker. I'm glad I held on to the containers because they fit into the IP. I used them to steam a big batch of kobichi wadi (savory cabbage cakes) this weekend.

Kobichi wadi is a savory cabbage cake and a favorite Maharashtrian dish. The steamed cake is sliced and then pan fried (or deep fried) and served as a tea-time snack with green chutney and ketchup, or as a side dish with dal and rice and other everyday meals. Using cilantro instead of cabbage gives you kothimbir wadi, a recipe that I've posted 14 years ago!

This was a recipe made on the fly, but I'm noting down general proportions and steaming times here.

Kobichi Wadi


1/2 medium head of green cabbage, finely chopped
~2 cups besan (chickpea flour)
2 tbsp. rice flour
1 tbsp. sesame seeds
2 tsp. poppy seeds
1 tsp. turmeric
1 tsp. red chili powder (or to taste)
Salt to taste
1 tsp. sugar
2 tsp. oil


  • Mix all the ingredients together. Add enough water to make a thick batter. 
  • Grease two containers and divide the batter between them. 
  • Stack the containers, cover, and steam in IP for about 35 minutes or until an inserted knife comes clean.
  • Let the containers cool completely and refrigerate for a few hours. 
  • Use a thin knife to loosen around the edges, and remove the wadi. 
  • Using a serrated knife and a sawing motion, cut the savory cake into slices. 
  • Pan fry the slices until golden brown and serve them right away.

The steamed and sliced kobichi wadi can be stored in the freezer to be thawed and fried later.

Send your favorite IP recipes my way, pretty please! What do you love using it for?

* * * 
Have you ever wondered how much jam you could make out of  exactly12 strawberries? My daughter went on a strawberry-picking field trip with her class and came home proudly clutching a little box of strawberries. After snacking on a few, she wanted to make jam with the rest, and she did:

  • Slice 12 strawberries, mix with 2-3 tbsp. sugar in a small saucepan and set aside for 20 minutes. 
  • Cook the saucepan on medium heat until the berries fall apart and start to thicken.
  • Add 1-2 tsp. lemon juice and cook for a couple more minutes. 
  • Cool and store. 

Makes a third of a tiny 4 oz. mason jar, enough to top a few slices of hot buttered toast.

* * *
We continue to volunteer at the animal shelter every weekend- here are some recent photos of the pups and kitties. 

Miss Kitty is a big and beautiful Persian cat-
it is a treat to brush her.

It is kitten season over at the shelter-
last week there were 10 kittens there, all about 8 weeks old.

These three kits were siblings- frightened at first, then 5 minutes later,
they were bouncing around playfully.

Puppy season too- this is a litter of five (count 'em!)
2 week old puppies. 
Sweet kitty named Matilda


We were surprised to see a trio of bunnies
one week!

Tuesday, April 16, 2019

Salads, Bowls and Books

Many of our everyday meals these days are less about cooking one big dish and more about assembly. There's definitely cooking involved- of beans and grains and eggs, and roasting of vegetables and baking of tofu, and chopping, lots and lots of chopping and grating of raw veggies, and blending of quick sauces and dressings. But all that prep work pays off when you can then mix and match ingredients to make custom bowls for several meals. It is also a rather nice way to feed a family with young kids; they get to pick and choose the components they want to eat. This post has a few examples of what I have been making.

To flavor these bowls, I have a good selection of condiments on hand. The latest addition to the condiment shelf is called laoganma spicy chili crisp that I discovered via this article on Serious Eats. The article describes it quite accurately as spicy, salty, crunchy, tingly, and good on everything, and provides a DIY version. I found a bottle quite easily in my local Asian store- the same bottle with the somber looking lady on the label (she created and marketed this sauce)- and oh my, it has been a grand discovery for adding "that Chinese restaurant flavor" to my homemade meals.

This is a bowl with cooked rice and roasted vegetables (mushrooms, carrots, peppers, broccoli), topped with the aforementioned spicy chili crisp sauce, crushed peanuts, soyaki sauce from Trader Joe's (a blend of teriyaki and soy), a fried egg and a scattering of minced scallions.


Next up, a salad mix (spring greens mix, shredded carrot, strips of red pepper) topped with (same combo as above) spicy chili crisp sauce, soyaki sauce and crushed peanuts, and sriracha baked tofu slices

As an aside, the plates in this post are a very special gift. My friend C in St. Louis is an architect turned ceramic artist, gearing up to launch her own pottery studio. When we saw each other last month, she presented me with a set of 4 dinner plates and 4 salad plates that she made herself. They are so beautiful. And they go in the dishwasher! 


Another new flavorful addition of the condiment variety- to my fridge this time- is Trader Joe's zhoug sauce. It is a dhania (cilantro) chutney, basically, but the Yemeni version of it. It is surprisingly spicy with a hint of cardamom, cardamom being something I've never thought to add to my homemade chutneys but I love it. I mix it up with some homemade yogurt to make an instant sauce.

Here is the zhoug yogurt sauce atop arugula, pickled carrots and chickpeas. As an example of the kind of recycling I do for these meals- we had some cauliflower potato dosa filling left over from Sunday brunch. That got patted onto bread and grilled to make "samosa toasts" to be served with the salad.



The chickpea arugula salad again, in lunchbox form.
The pickled carrots are a quick recipe that you will find buried somewhere in this post. They are a wonderful addition to salads.









One final salad on top of a salad- bed of mixed greens topped with roasted veggies and fake chickn strips, a cucumber avocado salad (yogurt, tiny bit of mayo, lemon juice, diced avocado and cucumbers, salt and pepper), with a handful of tortilla chips on the side.







* * * BOOK REPORT***

I've been exploring some of the tasks on the 2019 Read Harder challenge. Just like last year, it is brought some new and interesting reads into my radar. For Task 21. A comic by an LGBTQIA creator, I read Fun Home: A Family Tragicomic by Alison Bechdel. In this graphic memoir, the author/illustrator traces her complicated and uneasy relationship with her father. Bechdel's father was difficult and fascinating- he did a stint in the military, was a high school English teacher, ran a funeral home and was remodeling a mansion. All this, and he barely lived into his 40s.

I admit it, graphic memoirs are like Pringles and you can't just read one. For Task 4. A humor book, I read another graphic memoir- Going Into Town: A Love Letter to New York by Roz Chast, a warm and hilarious love letter to the city where Chast grew up. I was lucky enough to live in NYC for over five years and this book made me laugh and made me nostalgic. “Manhattan is a narrow island surrounded by various miscellaneous items.” 

Task 19. A book of nonviolent true crime ended up being a riveting read, a true page-turner. Bad Blood: Secrets and Lies in a Silicon Valley Startup by John Carreyrou is a case study of corporate fraud and tells the story of Theranos, the biomedical start-up launched by an ambitious young college drop-out, Elizabeth Holmes. I first read about Theranos in this New Yorker profile, and I remember being very intrigued at the idea of the technology to do dozens of blood tests on a single drop of blood from a finger prick. But it was never explained how they were able to do this. Diagnosing diseases in humans is very different from making consumer electronics- there's a great deal of validation required, and comparison to existing tests and such. Where was the data? Theranos sounded unbelievable and too good to be true. Turns out, it was, and Carreyou describes just how fraudulent this whole business turned out to be. The whole story is really mind-boggling and very much worth a read, especially if you are interested in biomedical stuff.

Task 1. An epistolary novel or collection of letters was Daddy-Long-Legs by Jean Webster. Written in 1912, it tells the story of a plucky orphan girl who is given a chance to go to college by a mysterious benefactor, on the condition that she write him regular letters about her educational progress. It is a gentle and enjoyable read.

For Task 22. A children’s or middle grade book (not YA) that has won a diversity award since 2009, I read Emmanuel's Dream: The True Story of Emmanuel Ofosu Yeboah by Laurie Ann Thompson. What a story this is. I dare you not to cry while reading this simple picture book. A child named Emmanuel is born with only one leg in Ghana, grows up in a very tough situation and nevertheless, learns to ride a bicycle and rides across Ghana, raising awareness for disabled people everywhere. My kid refused to believe that this story was true. That's the whole point, I told her, that humans are capable of doing things that sound literally impossible. Our kids need more of these stories, showing how real people have turned differences and challenges into opportunities.

One of the tasks in the Read Harder challenge is a cozy mystery and I'm quite a fan of that genre. However, in my search for good cozy mystery series that are new to me, I've had no luck so far. The first one I tried was Pekoe Most Poison (A Tea Shop Mystery #18) by Laura Childs. Theodosia Browning runs a tea shop and solves crime. I was taken aback by how casually Theodosia accuses people of murder with no shred of evidence. Not a series I'm likely to get into. Next up was A Spoonful of Poison (Agatha Raisin #19) by M.C. Beaton. I didn't like the main character and quit the book. Ditto for A Most Peculiar Malaysian Murder (Inspector Singh Investigates #1) by Shamini Flint.

Next came A Morbid Taste for Bones (Chronicles of Brother Cadfael #1) by Ellis Peters. Brother Cadfael (a medieval crime solving monk) really is very likeable- wise and full of good humor. The book was slow and I wasn't in the mood for it, but I have a feeling I will come back to this series.

I did read another book in a series I am familiar with- A Great Reckoning (Chief Inspector Armand Gamache #12) by Louise Penny and it was a cozy and satisfying read.

Coming to the last book I read in the first quarter of 2019, it was The Hungry Brain: Outsmarting the Instincts That Make Us Overeat by Stephan Guyenet. This is a thoroughly researched and engagingly written book getting to the question of why, living in bodies that have evolved exquisite homeostasis, do modern humans often eat more than they should. My notes are here on Goodreads if you want a quick summary of this book.

* * * 
I can't resist sharing this bit of schoolwork that my first grader brought home last week. Her class has been working on persuasive writing, learning how to use words to make logical arguments. This assignment was something along the lines of having to name their favorite breakfast and convince the reader about why it is the best breakfast. So here's some food writing from a 7 year old...(the original has charming spellings as you can see in the pic).

"Your mouth waters as your mom cracks a egg over the pan. That's a sunny side up. Sunny side ups are the best type of egg ever. First, they taste good with bread. Second, the bread soaks up the yolk and drizzles out when you bite it like a sponge. So sunny side ups are the best egg. (Scrambled eggs are my second favorite)."

Are you convinced yet?


Tell me what you've been eating and cooking and reading! Also what is your favorite breakfast and why is it the best? :)

Wednesday, March 27, 2019

The House Granola Recipe, and Hanging with Kitties!

Open my kitchen pantry, and the first thing you will see is an over-sized jar of granola. Every couple of weeks it gets replenished and every morning, all year round, my husband eats a big bowl of granola for breakfast. This has been going on for years. So here it is, the house granola recipe that I have made a hundred times.

The house granola recipe has in fact evolved over time. In fact I've posted a standardized granola recipe a decade ago, and now I chuckle that that recipe used 3 cups of oats. These days, I go big and make a huge batch that fills 2 sheet pans to the brim- having said that, you could certainly scale this recipe down.

Granola is inherently a calorie dense food, but nutritious and satisfying with whole oats, seeds and nuts. This granola has a little oil and a little sweetener, just enough to make it toasty and golden and give it a touch of sweetness. Dried fruits add another sweet-tart pop. This recipe makes a "loose granola". If you prefer clumpy granola, there are other recipes that would work better- they often include egg whites and/or sweet syrups for clumping.

One Hot Stove House Granola 


1. Lightly oil (I use spray) two sheet pans (about 18x13 inches).

2. Preheat the oven to 300F. If your oven has a convection setting, use it. It will reduce cooking time.

3. In the biggest bowl you own, mix together:

Base
14 cups old-fashioned oats. This is almost a whole big canister of oats. I use all but one cup of oats from the big canister. The one cup is saved as an ingredient for other recipes where I use oats, like smoothies and pancakes.

Seeds and Nuts (Adjust these amounts as you prefer)
2 tbsp. chia seeds
1/4 cup sesame seeds
1- 1.5 cups chopped raw walnuts
1- 1.5 cups chopped raw almonds
1 cup raw cashew pieces

Packaged nut pieces are often cheaper than whole nuts, so they are a good option for granola, particularly since you won't need to chop them either. Use any of your favorite nuts and seeds here.

Flavor
1 tsp. ground cinnamon
1 tsp. ground cardamom
2 tsp. vanilla extract
1 tsp. kosher salt

Oil and sweetener
1/4 cup maple syrup or 1/4 cup chopped jaggery dissolved in 1/4 cup boiling water
1/4 cup olive oil (or other oil of choice)

4. After stirring all ingredients together, spread them in an even layer on the two prepared sheet pans.

5. Toasting the granola:


  • Bake for 15-20 minutes. 
  • Switch pans top rack to bottom rack, and turn left to right. Continue baking for 15-20 minutes.
  • Turn off the oven and let the pans sit in the oven for 10-15 more minutes. 
  • Let them cool completely on baking racks.
  • No need to stir the granola at any point until it is completely cooled.

6. At this point, add a handful of dried fruit such as raisins/ cranberries/ dried cherries to the granola. I sometimes put in a handful of cereal (e.g. cheerios or cornflakes) for added crunch. Toss everything together and store in an airtight container.

Enjoy with milk (dairy or non-dairy), or yogurt and fresh fruit.

* * *

The best thing that happened in 2019: In the very first week of this year, my 7 year old and I drove to the local animal shelter one cold Sunday morning for a volunteer orientation. We walked out an hour later as official shelter volunteers- allowed to go the shelter whenever we please and volunteer with the cats and dogs.

I have wanted to do this for a couple of years but hesitated. There was a new baby in our family, I wanted my daughter to grow up a little more before taking her to volunteer. But really, a big reason holding me back was that I was afraid that going to the animal shelter would be depressing. I am glad I got over myself and decided to give it a shot.

Our shelter in fact is a very cheerful and welcoming place. The staff is friendly and there are always volunteers and prospective families milling around. The animal housing is clean and there are plenty of treats and toys available.

Kiddo and I go for a couple of hours almost every weekend. We stop by the puppy and small dog room, and then spend most of our time with the cats. Our chosen job is cat socialization, so we choose a cat and take it from its cage and into an interaction room, where there is space to play and cuddle with the cat. We do this with as many cats as we can.

It is amazing to see the different personalities of the cats- there are shy ones and cuddly ones, some purr like engines, others are singularly focused on climbing everything they can. Some play fetch like dogs. They are hopelessly funny and cute. Watching my child tenderly play with the cats is the sweetest thing and I know that it enriches her life as much as a music or sports lesson would, and certainly way more than screen time or random toys would.
A few of the adorable shelter kitties 
Animal shelters are places where you get to see some of the horrible things that humans do- neglecting, abusing and abandoning pets who live at their mercy, but you also get to see the best side of humanity. I met an older couple who volunteer every single day with the cats. They took it upon themselves to buy really chic, comfortable cat beds for every cage. Shelter life is stressful for animals and creature comforts and human love go a long way in making their lives better.

Please consider visiting your local animal shelter and helping out when you can. I am amazed at how easy it was to fit this volunteer gig into my pretty-well-packed life. We go while baby brother is napping, and get groceries on the way back. Hanging out with shelter cats is our mother-daughter quality time and I hope we can keep doing this for a long time.

Duncan (former shelter dog, current king of the castle):
Not amused when we come home smelling of cats

* * *

April is just around the corner. As the weather is warming ever so slightly and the daffodils and tulips are popping up from the ground, I am ready to step out of my comfortable winter kitchen rut (and blogging rut, let's be honest) and try some new recipes.

My kitchen theme for April is big salads and bowls- recipes with raw and cooked vegetables and saucy dressings, and hearty enough to eat as a meal. Those are already my favorite things to eat- like this dumpling salad and this tofu/paneer tikka salad, and there are many more ideas out there.

I have salad and bowl recipes pinned and bookmarked and torn out of magazines and waiting patiently in cookbooks. Maybe I'll make some of them this month.

Join me if you like and try some new recipes for big salads and bowls in your own kitchen. If you do, send me an e-mail at onehotstove at gmail DOT com with a description and picture, and I'll feature it on this blog!