Eric Akis: Have your burrito in a bowl - mandarin dish restaurant menu
On some of the local restaurant menus, and even in some of the big Victorian grocery stores that offer homemade food,to-
Ordering, like Whole Foods, I noticed a bowl of burrito.
They feature items that you can wrap or serve with burritos, but instead of tightly sealing them in tortillas, they are well placed in a bowl.
I love the idea because the items you put into the burritos are usually bright, colorful, visually appealing, but lose some luster when stuffed into the tortillas.
When displayed in a bowl, everything is on display.
Another reason some people like the burrito bowl is that it reduces the intake of calories and/or gluten if there is no flour burrito.
If you are not that kind of person like me, of course you can dip the bowl with a warm tortillas or tortillas.
If you want to make a burrito bowl at home, I have already made recipes for it.
One is the bowl itself, and the other is used to make rice and sauces, which you can also put in.
Vegetables, beans toppings and rice in the bowl can be made in advance and re-heated.
You can adjust things to your liking.
For example, if you want to use normal brown rice instead of my Mexican rice
Rice, or do not want to do salsa dance, want to use the store
This recipe can see items that you can wrap with a nice burrito or eat with burrito.
It will be a delicious dinner.
Preparation time: 60 minutes Cooking time: 30 minutes production: 4 copies of vegetable bean toppings (275 to 300g)
Peeled and cut yam (cut into 1/4-to 1/2-inch cubes)
1 medium poblano pepper, halved vertically, seeds and cut pieces (see Note 1)
1 cup of frozen corn kernels, dry after thawing 1 (14 oz. /398 mL)
You can pour black beans, pour them off, rinse them, and pour 3 tablespoons of olive oil, 2 tablespoons of orange juice, 1 tablespoon of green juice, 1 teaspoon of chili sauce, for example, Tabasco 1 teaspoon ground cumin 1 teaspoon dry beef to 1 teaspoon smoked pepper 1/4 teaspoon garlic powder Salt, preheat the oven to 375 degrees Fahrenheit
Line a large baking sheet with parchment paper.
Mix yam, Burano chili, corn, beans, oil, juice, chili sauce, cumin, oregano, chili and garlic powder in a large bowl.
Sprinkle the mixture in a layer on the baking sheet and sprinkle it with salt.
Bake once or twice and stir for 25 to 30 minutes or until the yam is soft.
Use the top as described below.
Brown rice style (
See recipes below)
Avocado cream (
See recipes below)
Grilled cherry tomato salsa (
See recipes below)
Ground Monterey Jack or cheddar cheese, taste coriander, taste small green vegetables or shredded lettuce (see Note 2)
Freshly sliced or canned chili peppers for tasting (optional)
Taste tortillas and chili sauce such as Tabasco (optional)
About 3/4 cups of Mexican spoons-
Put one of the four large and shallow bowls each.
Sprinkle a large amount of vegetable bean mixture on one side of each bowl of rice.
On the other side of each bowl, enlarge the amount of avocado cream and roasted cherry tomato salsa.
Now put some grated cheese, coriander and green vegetables (
Or shredded lettuce)
If used, there are Mexican pepper slices in each bowl.
Fill each bowl with lime corners and chili sauce for squeezing and sprinkling on the contents of each bowl.
You can also provide some tacos and chips for each bowl, if needed, to collect items in it.
Note 1: Most supermarkets have dark green Burano peppers.
They are a bit spicy than green peppers and taste more, though the latter can be used in this recipe if you can't find the poblano pepper.
Note 2: micro-green is a small tender branch of vegetables picked after the first batch of leaves grow.
You will find them for sale at some of the larger Victoria food stores, such as root pits and chili foods.
Use this nut-flavored, spiced, brown rice mixture as the basis for your burrito bowl.
Preparation time: 10 minutes Cooking time: 40 to 45 minutes production: 4 Serving 2 tablespoons olive oil 1/3 cup chopped onion 1 1/4 Cup long cereal brown rice 1 teaspoon ground cumin 1/4 teaspoon garlic powder 1/4 teaspoon smoked pepper 1 1/3 cup low sodium vegetable or chicken 1/2 cup tomato sauce or vegetable cocktails like V-
8 1/2 teaspoon of salt pour the oil into the medium-
Medium heat pots and suits.
Add the onion and cook for two to three minutes until it softens.
Add rice, cumin, garlic powder and pepper and cook for another two minutes.
Pour soup, tomato sauce (
Or vegetable cocktails)
And salt, increase the heat to a high level and boil quickly.
Cover the rice, reduce the heat to the lowest temperature, cook for 35 to 40 minutes without interference, or until the rice becomes soft.
Fluff meal with fork and service.
This is a creamy, smooth avocado.
Add a rich mix of sour cream to the burrito bowl.
Preparation time: 5 minutes Cooking time: no production: 1 cup or so large cooked avocado, halved vertically, 1/3 cups into the station, plus 1 tablespoon sour cream 1 tablespoon lime juice 1/2 teaspoon ground cumin Salt, taste with a spoon of soup, scoop out the flesh from each half of the avocado, and place it in a food processor or a soaked Cup (hand)blender.
Add sour cream, lime juice, cumin and pulse until a smooth mixture is formed.
Season avocado cream with salt.
Transfer to the bowl, wrap the lid tightly and refrigerate until the burrito bowl is needed.
Avocado cream can be made a few hours in advance.
Roasted tomatoes and other ingredients used in this recipe condense their taste and create a rich and interesting salsa sauce.
Preparation time: 20 minutes Cooking time: 22 minutes production: 1 pint a cup and a half (about 20 to 24)
Cherry tomatoes (
I use grapes and tomatoes)
1/4 cup sliced, dried canned or fresh jalapeno 1/2 medium and small onions, 1/4 teaspoon garlic powder 1/2 teaspoon Anko chili powder (see Note)
1/4 teaspoon grated cumin 2 tablespoons olive oil salt taste 2 to 3 teaspoons lime juice 3 tablespoons chopped fresh coriander Preheat oven to 450 F.
Add tomatoes, jalapeno, onions, garlic powder, chili powder, cumin and olive oil to 10-
Inch cast iron or other waterproof frying pan.
Stir tomato surface with oil;
Season with salt.
Roast tomatoes for about 20 to 22 minutes until they start to split.
Place ingredients in a frying pan of a food processor and stir until chopped.
Transfer the mixture to a bowl, add lime juice, and then cool to room temperature.
Add coriander when it's cold.
Taste salsa and season with more salt if needed.
Cover salsa and refrigerate before you need it.
I will put it in the fridge for a few days.
Note: Anchao chili powder is made of dry, ground Anchao chili.
It is sold on bottled vanilla and spice aisles in most supermarkets.
If you can't find it or don't want to use it, replace it with plain chili powder.
Eric's choice: for chili sauce, just increase the amount of pepper used.
Eric Akis is the author of 8 cooking books.
His column appears in the Life section on Wednesday and Sunday.