We’ve all been there: You forgot to set the timer, or you stepped away from the stove and got totally distracted by something outside the kitchen. Next thing you know, that pot of grains you were planning to serve with dinner is overcooked beyond belief — like, cooked into submission, there’s no going back, definitely cut it for dinner kind of overcooked.
But don’t jump to the compost bin so fast — there’s still hope for those overcooked grains.
If you’ve ever wondered or been asked how vegetarians or vegans get enough protein, have I got a recipe for you. With quinoa, edamame, and peanuts, it’s supremely satisfying, but more importantly this is the most flavorful grain bowl I’ve ever made. The edamame mixture is a vegetarian version of kung pao chicken that’s just as sticky-salty-spicy as its inspiration.
Run – don’t walk – to your nearest contractor, cabinet maker, or handy family member and ask –nay, beg– to have one of these seriously smart solutions built into the storage around your home.
From Apartment Therapy → 10 Clever Hidden Storage Solutions You’ll Wish You Had at Home
It’s always the simplest foods that end up throwing you a curve ball, and grains are the quintessential example. Thanks to their versatility, they make it into most meal plans — that pot of rice you make on the weekend working its way into lunches and dinners throughout the week.
But even if you’ve made quinoa a thousand times, there’s still that one day you burn it, over-salt it, or cook it until it’s a mushy goo. Here are five mistakes to avoid so you never lose out on the perfect pot of grain.
Every time I cook farro, I kick myself for waiting so long to revisit it. Nutty and chewy, it’s a subtle but sophisticated grain, making it perfect to serve as a backdrop to strong flavors without getting lost. That’s exactly what it does in this grain bowl, proudly bearing the weight of crispy seared salmon and saucy sesame spinach.
Think a bowl of mushy oatmeal is the only way to eat your oats? Think again. From jam-filled granola bars and vegan oat pancakes, to sandwich bread and breakfast cookies, there are plenty of delicious ways to enjoy this heart-healthy pantry staple.
Like Ariel, I’m on a mission to bring my lunch to work more often. One key to success? Making salads, soups, and grain bowls more luxurious and appealing with the addition of a poached egg.
Yes, a warm and lovely poached egg can be yours at the office — any time you like! Here’s how I do it.
If you’re the kind of person who likes to keep cooking closer to jazz rather than classical, and are happy to pay closer attention to the pot, then consider whether a more free-form approach to cooking barley, farro, quinoa, or millet is right for you. It’s not that measuring is wrong, but it’s not the only way to make a tasty pot of grains.
You can’t trust your feelings during the first couple weeks with a new app. It can be intense — you’re spending all your time with it, you’re telling all your friends about it, and you’re maybe even thinking this app, it completes me. But that hot-and-heavy time always comes to an end, and more often than not, all you’re left with is a neglected, vaguely embarrassing reminder of how you fall for any slick new app that comes along.
But three years in, you know a committed relationship with an app is the real deal. That’s how it is with me and Paprika, the recipe organizing app I first reviewed in 2013.
2015 was not my year. I attended a few funerals for people I love (including a young friend gone too soon), went in and out of hospitals for a family member, and suffered from a heightened anxiety disorder. This year I’m not looking to make any radical changes, but I am looking for a reset. Here’s what that looks like for me this January.
