If you are a Frequent Fat Noodler, you know about our tableware situation. But an unassuming weekend trip to Crate & Barrel changed all that. Under the guise of needing larger bowls for “takeout noodle soups,” we became the proud owners of two giant white soup bowls. Then, a little plating went a long way. We started with Mexican bowls, like a revitalized taco night. Being able to mix textures and flavors together in one bowl made new healthful ingredients appealing to him for the first time. From that first experiment, I knew we had turned a corner in our kitchen.
I’m not providing exact recipes, because these bowls can really be whatever you want them to be. Take chances. Be creative. Here are the favorites I’ve whipped up so far. Thanks again to Vicki for the inspiration!
The fan favorite, because c’mon, look at that fiesta above. Hot ingredients include ground turkey meat, black beans, lightly sautéed kale, and a separately sautéed mix of sliced red onion, halved cherry tomatoes, and corn, seasoned with salt, pepper, and chili powder. And quinoa, of course. Top with avocado, cheddar cheese, green onion, and radish for crunch.
Think spaghetti and meatballs, gone slim. I make my own tomato sauce, but that kind of ambition is definitely not necessary to simmer light turkey meatballs held together with panko (you’ve seen them here in different sauce). Briefly sauté some kale or spinach for your greens, and top with a little bit of sin: ricotta cheese.
My Mediterranean experiment is a bit more involved but worth the labor. I marinate chunks of lamb loin in lemon zest, garlic, mint, and minced shallots. I also simmer cherry tomatoes and sliced shallots in balsamic vinegar with a pinch of sugar. Cold ingredients include finely chopped curly kale, cucumber, feta, and a super simple yogurt sauce: stir six ounces of two percent Greek yogurt, with one tablespoon of reduced fat sour cream, a squeeze of lemon juice, and a handful of chopped mint leaves.