BOWL FOOD: Comfort Food for People on the Move
Marty Martindale

Published by Laurel Glen of San Diego

Basic in concept, bowl food has been around for hundred’s of years, just now moving into North America. Many primitive people used half coconuts or gourds to hold their food. Although we have evolved to the use of flat plates, knives, spoons and forks, we should no longer think of bowls as necessary only with breakfast cereals, stews, and soups. Bowls are no longer the exclusive domain of Asian cultures.

People have shortened time in their lives these days. When making most bowl foods, complete all your chopping to bite-sized pieces before cooking. Separate the various foods into piles which cook in similar lengths of time. Cooking time for most recipes is brief.

Life is good when you confront the TV or compueter with just one bowl nestled into the palm of your hand. You have rewarded yourself!  Forget knives, formal tables with chairs — maybe use a pair of chopsticks to keep your expertise alive.

It should be noted Bowl Food is an edited compilation of recipes, a collection from many food professionals. Each turn of almost 400 slick pages reveals a full-color picture of the finished bowl while opposite is its easily understandable recipe. This is an excellent way to eat a lot of fresh, barely cooked veggies and maximize your nutritional intake.

Bowl Food’s Table of Contents include soups, salads, pasta dishes, rice, wok-stir fry, curries also one-pots. Some selections:

§  Spicy Squash and Coconut Soup rather crosses the Asian with the sturdy squash.

§  Pea and Arugula Soup is a lite, quickly-made health meal.

§  Shrimp, Potato and Corn Chowder smacks of New England.

§  Ramen Noodle Soup with Roast Pork and Greens, utilizes left-overs in simple, easy Asian dish.

§  Crab and Spinach Soba Noodle Salad is a delicately flavored salad simply made.

§  Pasta with Seared Shrimp  includes red chilies and capers.

§  Madras Beef Curry is simple and transforms skirt steak into a rich dish.

§  Chicken and Mushroom Pilaf blends mushrooms, almonds and yogurt.

§  Shrimp and Snow Pea Stir-Fry is light, tasty and quick to make.

§  Spicy Sausage Stew is but one of the “One Pots” dishes in Bowl Food.

§  Chicken and Asparagus Risotto marries distinct flavors into a well-balanced meal.

§  Tomato Bread Soup reminds us of Italy.

§  Caramelized Onion and Parsnip Soup smacks of root cellars of New England.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

Comments are closed.