Korean Rice Bowls

Last Year's Post:  Healthy Baked Apples
Two Years Ago:   Squash Ravioli with Sage Brown Butter Sauce

Korean rice bowls with mixed vegetables are also called Bibimbap, which is fun to say  (BEE-beem-bop) but I figured most people wouldn't know what it meant, plus this recipe isn't completely authentic Bibimbap because I substituted hard-cooked eggs for the runny-egg-thing that manages to find its way onto everything these days.  If you like runny eggs, go for it.  (Some Bibimbap recipes actually use raw eggs that are mixed with the rest of the ingredients, ugh.)

The only unusual ingredient in the recipe is Gochujang hot pepper paste, which is a staple in Korean cooking.  You'll find it at your local Asian market.  It's pretty spicy so you only use a small amount, but it adds wonderful flavor and a little heat to the roasted squash.  If you can't find it or don't want to buy it just for this recipe, don't worry - just substitute harissa or sambal olelek or another hot sauce instead.  After all, it's just one component in the sauce for the squash, which in turn is just one part of the rice bowl.

The squash roasts along side the shiitake mushrooms for depth of flavor, then everything gets assembled on top of the rice.  Lime juice, soy sauce and more hot sauce are added at everyone's discretion so your own bowl can be as mild or hot as you like.  And very healthy!

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Korean Rice Bowls

Serves 4

1 teaspoon Gochujang (Korean hot pepper paste) or sambal oelek, plus more for the table

2 teaspoons soy sauce

2 tablespoons vegetable oil, divided

2 teaspoons sesame seeds

2 cups peeled butternut squash, cut into bite-sized pieces

Sea salt

7 ounces shiitake mushrooms, stemmed, caps cut in half if large

2 tablespoons soy sauce plus more for the table

2 cups frozen edamame, cooked according to package directions

5 cups hot cooked white or brown rice

4 radishes, trimmed and sliced

2 cups Napa cabbage, thinly sliced

4 hard-boiled eggs, peeled and sliced

Black or white sesame seeds, for garnish

Lime wedges, for garnish
Thinly sliced green onions, for garnish

Preheat oven to 425 degrees.  Whisk Gochujang, 2 teaspoons soy sauce, 1 tablespoon vegetable oil, and sesame seeds in a medium bowl.  Add squash and toss to coat.  Spread in a single layer on one half of a large rimmed baking sheet.  In a second bowl, mix the shiitake mushrooms, remaining 1 tablespoon vegetable oil, and 2 tablespoons soy sauce.  Spread in a single layer on the other half of the baking sheet.  Roast for 15 minutes until the mushrooms are juicy and slightly shrunken, then remove them from the baking sheet and place it back in the oven until the squash is tender and browned on the edges, about 5 more minutes.  Sprinkle both with salt.

To serve, divide the rice between 4 bowls.  Top with squash, mushrooms, edamame, radishes, cabbage, and sliced egg.  Garnish with sesame seeds, lime wedges and green onions.  Serve, passing soy sauce and Gochujang (or sambal oelek) at the table.

Chinese Chicken Salad

Last Year's Post: Grilled Salmon with Kale and Maple Mustard Vinaigrette
Two Years Ago:   Chocolate Honey Almond Tartlets

Pretty much everyone likes Chinese Chicken Salad, and there are a million recipes out there.  What makes this recipe a little unusual is the addition of kale and the red chile peanut dressing, courtesy of Chef Bobby Flay.  Don't be scared by the red chile part - there are only 2 teaspoons of chipotle pepper puree which gives a tiny bit of kick.  The dressing is actually quite delicate with a hint of peanut butter, and very good.

Those aren't red jalapenos, they're actually the little mini bell peppers that come in a bag.  But you could certainly add red jalapenos (also called Fresno peppers) for a little extra spice.

I personally like Chinese Chicken Salad with a small amount of pasta added, but it's up to you to add it or leave it out.  The salad requires quite a bit of prep between making the dressing and chopping all the ingredients, so if you want to do some of it ahead of time you could make the dressing and chop all the ingredients (except the herbs, they wilt fairly quickly).  Put the cabbage, kale, carrots, snow peas and green onions in a big bowl and place in the refrigerator, covered.  Shred the chicken and put it in a zip-top bag in the refrigerator. Leave the peanuts out on the counter. Then all you have to do at the last minute is cook the pasta, chop the herbs, toss the salad with the dressing, and serve.  The reason why I don't recommend cooking the spaghetti in advance is because it clumps together in a big ball if you leave it too long after draining.  If you really want to cook it in advance, add a teaspoon or so of oil to the spaghetti and toss it around to make sure everything is coated, then refrigerate.

Chinese Chicken Salad is a healthy and popular choice for a light dinner on a warm day.

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Chinese Chicken Salad with Red Chile Peanut Dressing

Serves 6

For the dressing:

¼ cup rice wine vinegar

2 tablespoons smooth peanut butter

1 tablespoons grated fresh ginger

2 teaspoons chipotle pepper puree (from a can of chipotles in adobo)

1 tablespoon soy sauce

1 tablespoon honey

2 teaspoons toasted sesame oil

½ cup canola oil

Salt and freshly ground pepper

For the salad:

½ large head Napa cabbage, shredded

7-8 leaves Tuscan kale, stripped off steams and thinly sliced into ribbons

2 carrots, coarsely shredded or julienned

¼ lb snow peas, trimmed and each cut into 3-4 pieces on a diagonal

½ red bell pepper, thinly sliced

¼ cup coarsely chopped fresh cilantro leaves

¼ cup thinly sliced green onion

4 ounces spaghetti, cooked, rinsed in cold water and drained

2 cups shredded rotisserie chicken or turkey

½ cup chopped roasted peanuts

¼ cup chopped fresh mint leaves

Combine all dressing ingredients by whisking in a bowl or shaking in a jar.  Season with salt and pepper to taste.

Combine cabbage, kale, carrots, snow peas, red bell pepper, cilantro, green onion and spaghetti in a large bowl.  Add dressing gradually, tossing until everything is adequately coated to your liking (some dressing may be left over to pass at the table).

Transfer the salad to a serving bowl and top with the shredded chicken, peanuts, and mint.

Vietnamese Chicken Salad

Last Year's Post:  Lemon Chicken Teriyaki Rice Bowl
Two Years Ago:   Filipino Chicken Adobo

I seriously love the bold, clean flavors of Vietnamese cuisine, and I equally love that it typically emphasizes more veggies and less meat - just the way we're supposed to be eating.  This salad is a great example:  big flavors, plenty of veggies, and a little bit of shredded chicken that's treated as a garnish rather than as a big heavy chunk of meat.  The Chinese cabbage, carrots and peanuts give it plenty of crunch and substantial volume.  Plus it's pretty.  And easy.  What more could you want?

If you buy a roasted chicken breast at the store, prep will take about 20 minutes tops - it's mostly chopping, plus you have to soak the rice noodles.  The salad is served at room temperature and makes an easy and healthy dinner any time of the year.

If you're not familiar with Chinese cabbage, it may also be referred to as Napa cabbage and looks like this.

You can find rice noodles in the Asian section of any grocery store, and ditto with the fish sauce.  Don't be scared of fish sauce - it adds some underlying pungency to Vietnamese dishes but it's not fishy.

This is a great example of eating healthy while still having a pretty special meal.

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Vietnamese Chicken Salad

Serves 4

For the dressing:

1 shallot, minced

2 cloves garlic, minced

Juice of 2 limes (about ¼ cup)

¼ cup fish sauce

2 tablespoons rice wine vinegar

1 tablespoon sugar

For the salad:

3-4 ounces dried rice noodles

1 cooked chicken breast, bones removed and meat shredded

1 red or green jalapeno, stemmed, seeds removed, thinly sliced

4 cups shredded Chinese (Napa) cabbage

1 ½ cups shredded or julienned carrot

½  cup shredded fresh basil

½ cup shredded fresh mint leaves (plus extra for garnish)

1 cup coarsely chopped peanuts

1 lime, cut into thin wedges

Combine all dressing ingredients in a small bowl, whisking to dissolve the sugar.  Set aside.

Prepare the rice noodles by placing in a medium bowl and covering with boiling water.  Let stand 10 minutes, then drain.  Toss with 1/3 of the dressing.  Toss the cabbage with another 1/3 of the dressing. 

Combine the shredded basil and mint in a small bowl.  Divide the rice noodles, cabbage, carrot and shredded chicken among four shallow bowls.  Top with jalapeno slices, fresh herbs, peanuts, lime wedges and additional mint leaves for garnish.  Drizzle with the remaining dressing and serve immediately.

Grain Bowls with Halloumi Cheese

Last Year's Post: Seared Scallops with Herb-Butter Sauce
Two Years Ago:  Rustic Greens and Potato Pie

I recently came across an article in Bon Appetit about how to make the best grain bowls.  It started by discussing the grains and suggested using a combo such as black rice with red quinoa.  Hmm, I thought, I just happen to have both.  It went on to suggest greens such as kale or napa cabbage (I just happened to have a half head of napa cabbage sitting in the refrigerator).  Another suggestion to add was winter squash with Gochujang (who has Gochujang hanging around?  me!).  I felt like it was a sign that I needed to make this right now - all I needed was some butternut squash and halloumi.  Now, I realize that most normal people will not have all those ingredients but don't worry, there are many other options listed below.

As for halloumi, I've been wanting to try it for a while.  It's a cheese with a high melting point so you can grill or pan-fry it for a nice brown crispy exterior without it melting all over.  I remembered seeing some at the natural foods store but wanted to see if my neighborhood Safeway carried it since I was there anyway.  While I was checking out the cheese case I asked The Lawyer to talk to the deli employee to see if she knew whether they carried it.  The following conversation is absolutely true:

Me:  "Could you ask to see if they carry halloumi?"
The Lawyer:  "Do you carry hallooni?"
Me:  "Halloumi"
The Lawyer:  "Hallooni"
Deli Employee:  "Hallooni?"
Me:  "Halloumi cheese"
Deli Employee to 2nd Deli Employee:  "Do we carry hallooni?"
2nd Deli Employee:  "Hoonoony?"
Me:  "Never mind".  (Sigh.)

Off to the natural foods store.  Halloumi is a white cheese typically is sold in a block and packaged in plastic.  It may also be referred to as "grilling cheese".  You can find it in natural food stores, cheese shops, and some high-end grocery stores.  It has a mild taste similar to mozzarella and is not as salty as feta.

Grain bowls are fun and easy to customize with different grains, vegetables, greens and vinaigrettes.  I loved the idea of the spicy, creamy butternut squash with crunchy cabbage and halloumi cheese, but you could go with broccoli, tomatoes and kale, for example.  If you don't feel like trying halloumi, substitute feta or mozzarella or Jack cheese.  And use any one or more grains that you happen to have on hand, and any combination of nuts and seeds.  The maple mustard dressing goes particularly well with spicy foods and bitter greens such as kale, but you could also use a bottled balsamic vinaigrette.

We loved the butternut squash with Gochujang (Korean hot pepper paste) but it will likely require a trip to your local Asian market.  You could substitute a little hot sauce, harissa or sriracha and get much the same effect, or leave it out entirely and just roast the squash with a little olive oil, salt and pepper if you don't want the heat.  Carrots or sweet potatoes could also substitute for the squash.

There is so much going on here in terms of flavor and texture between the grains, nuts and seeds, squash, cabbage, cheese and vinaigrette that you'll never notice the meal is both vegetarian and good for you.  Although there are a number of ingredients and steps, note that the grains, squash and vinaigrette can all be made in advance.  The remaining prep and toasting the seeds, nuts and cheese takes just minutes so this actually could be a great weekday dinner with a little advance planning.

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Grain Bowls with Halloumi Cheese

Serves 4

Note:  If you don’t want to make the Gochujang Squash recipe, just roast squash according to the directions and either eliminate the heat or substitute a small amount of hot sauce, harissa or sriracha

1 1/3 cups uncooked grains such a quinoa, rice, farro, or bulgur, or a mix (I used 50/50 red quinoa and black rice)

2 cups peeled butternut squash, cut into bite-sized pieces and roasted (see following recipe)

Maple Mustard vinaigrette (see following recipe) or bottled balsamic vinaigrette

2 cups thinly sliced Napa cabbage or Tuscan kale

1 tablespoon apple cider vinegar

½ cup mixed seeds and small nuts (I used sesame, poppy, caraway, fennel and sunflower seeds plus pine nuts)

1 tablespoon olive oil

8 (1/4-inch) slices of Halloumi cheese

Micro-greens, for garnish (optional)

Make ahead:  cook grains according to package directions and cool.  Cook squash according to directions (below) and cool.  Make maple mustard vinaigrette and refrigerate.

Shortly before serving, slice the cabbage or kale and put in a medium bowl with the apple cider vinegar.  With your hands, gently squeeze the cabbage or kale with the vinegar – this will soften it slightly.

Heat the olive oil in a medium non-stick skillet and add the seeds and nuts.  Toast, stirring occasionally, until golden and fragrant, about 3-4 minutes.  Remove the seeds and nuts from the skillet with a slotted spoon but do not drain the remaining olive oil.

Toast the Halloumi slices in the remaining oil over medium heat until golden on one side, then remove to cool.

To assemble, divide grains between four shallow bowls.  Top with cabbage, squash, seeds and nuts, two slices of cheese per bowl, and micro-greens.  Drizzle with vinaigrette and serve.

Gochujang Roasted Squash

1 teaspoon Gochujang (Korean hot pepper paste)

2 teaspoons soy sauce

1 tablespoon vegetable oil

2 teaspoons sesame seeds

2 cups peeled butternut squash, cut into bite-sized pieces

2 teaspooons minced chives

Sea salt

Preheat oven to 425 degrees.  Whisk Gochujang, soy sauce, oil, and sesame seeds in a medium bowl.  Add squash and toss to coat.  Spread in a single layer on a rimmed baking sheet and roast for 15-20 minutes until tender and browned on the edges.  Let cool; top with chives and salt.

Maple Mustard Vinaigrette

1/2 c walnut oil or canola oil
1/4 c maple syrup
1/4 c cider vinegar
2 T mustard
1 T soy sauce
1/2 t salt
1/2 t pepper

Whisk all vinaigrette ingredients together in a small bowl and refrigerate, covered, for up to two weeks.

Bang Bang Turkey

Last Year's Post: Reese's Peanut Butter Cup Cookies
Two Years Ago:  Rum Cake

I came across this recipe recently in no less than the esteemed New York Times Cooking site, and was immediately intrigued by the unusual name so I of course had to try it.  Was I glad I did!  It's completely delicious and very healthy.  It turns out Bang Bang Turkey or Chicken is Szechuan; the name refers to the technique of pounding the poultry before shredding (although here you'll use leftover turkey or chicken, no pounding required).  The poultry is served with a satay-type sauce, vegetables, and lettuce or noodles.  I adapted the recipe slightly to serve the turkey over crunchy Napa cabbage rather than lettuce and added additional garnishes of peanuts, radishes and jalapenos.

It's a great way to use up leftover shredded turkey or chicken and has a totally different flavor profile than the usual carb-laden turkey dinner. (The same reason I like to make Middle-Eastern inspired turkey and couscous after the holidays.)  The sauce is dark, complex and slightly spicy.  Although it calls for two Asian ingredients you may not have on hand - Chinese chili-bean sauce and Chinese black vinegar - there are easy substitutes you can use if you can't find them at your local store and don't want to make a trip to the Asian market.  Chinese chili-bean sauce is hot, so if you can't find it you could use a sweet or garlic bean sauce with a little hot sauce.  Be sure to add substitutions sparingly (especially hot ones) and taste before adding more. Come to think of it, that's a good idea for any hot ingredient in a recipe you haven't tried before.  For the Chinese black vinegar, use one part balsamic vinegar to one part rice vinegar to three parts water (for this recipe, that means one teaspoon of each vinegar and one tablespoon of water).  I used substitutions for both and found the sauce to be a little too spicy for my taste, so I toned it down with a little additional peanut butter and it was perfect.

The cucumber and mint help cool things down, and all the veggies add bright fresh crunch.  If you're not familiar with Napa cabbage, this is what it looks like.  It's a little more mild and delicate than normal green cabbage.

The easiest way to clean it is to shred it crosswise first, then place in a colander, rinse and let drain, shaking to get off as much water as possible.  You can also put the shredded cabbage on a clean towel and pat it dry - you just don't want watery cabbage or the sauce won't stick.

The salad is very easy to make - stir together a sauce, slice up some veggies, and assemble.

The Lawyer and I literally inhaled it, it was that good.

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Bang Bang Turkey

Serves 4

For the sauce:

2 tablespoons peanut oil

2 teaspoons toasted sesame oil

3 tablespoons smooth peanut butter

2 tablespoons Chinese chili-bean sauce

2 teaspoons sugar

1 tablespoon soy sauce

1 ½ tablespoons Chinese black vinegar

For the salad:

6 cups shredded Napa cabbage, rinsed and drained well

½ cup chopped fresh cilantro leaves

½ cup chopped fresh mint leaves

½ English cucumber, sliced crosswise

4 radishes, sliced

4 cups cooked shredded turkey

2 green onions, sliced crosswise

½ cup coarsely chopped peanuts

1 red jalapeno, seeded and thinly sliced for garnish (optional)

To prepare the sauce, combine sauce ingredients with 2 tablespoons cold water and mix until smooth.  Set aside.

Divide cabbage among serving plates and top with cilantro and mint.  Drizzle 4-5 tablespoons of sauce on top. Arrange cucumber and radishes around the sides of the cabbage.

In a bowl, combine turkey with 4 tablespoons of sauce and toss until evenly coated.  Mound the turkey in the middle of each salad and top with chopped peanuts, green onions and optional jalapeno slices.

Serve with any remaining sauce in a small bowl to pass at the table.

Broccoli, Cabbage and Brussels Sprout Salad with Dijon Vinaigrette

I love salads and eat them all year long.  Occasionally I get tired of the "bag of salad" routine from the grocery store and need some variety.  This salad is a great, crunchy alternative that's really easy to make and provides you with tons of antioxidants.  Even people who don't like straight-up brussels sprouts or broccoli like this because they're blended in and it tastes like salad.  Plus, it's really pretty.

The dressing is a deliciously light and tangy lemon Dijon vinaigrette rather than a heavy mayonnaise-based version.  The toasted almonds provide nuttiness and the dried pineapple or raisins provide a sweet fruity note. (Dried pineapple is a recent discovery for me that I love in salads or in rice dishes that accompany jerk meat or other spicy food.  It has an intense fruity pineapple flavor without being too sweet or adding liquid to the dish.)

This salad makes a nice light vegetarian lunch or dinner, and it's also a great side salad to serve with any roasted or grilled meat (think about it with grilled ribs).  It's a great choice for your next potluck because it holds well, there are no worries about mayo spoilage, and it's different.  People will be intrigued.

As if that wasn't enough, add a grilled sliced chicken breast to the top of the salad and you've got a main dish entree that's still light and incredibly healthy. 

I typically chop stuff by hand mainly because I like chopping, but this time I hauled out the food processor and tried the slicing disk for the cabbage, brussels sprouts and broccoli.  Worked like a charm.

Mounds of perfectly sliced veggies!  As you can see this makes a big bowl of salad, perfect for a group.

I know there are people out there (certainly my friend Michelle is one of them) that think this sounds way too healthy for them to try.  But hey, it's a new year and we all need to eat healthy.  As my mom used to say,  "Just try it - it might be your new favorite food".   Never worked on us kids but doesn't hurt to give it a shot, right?


* * click here for a printable recipe version * *

Broccoli, Cabbage and Brussels Sprout Salad with Dijon Vinaigrette
Makes about 8 cups

½ cup olive oil
¼ cup lemon juice
2 tablespoons Dijon mustard
4 tablespoons white or rice vinegar
1 teaspoon fine lemon zest
Salt and fresh ground pepper to taste
1 lb Napa or Savoy cabbage (about ½ small head)
1 lb broccoli (about 2 small crowns)
½ lb brussels sprouts (about 12 small), ends trimmed and any brown outer leaves removed
8 medium radishes, ends trimmed
6 green onions, white and green parts thin sliced
1/3 cup sliced almonds, toasted
1/3 cup chopped dried pineapple or raisins


For the dressing, combine the first six ingredients (olive oil through salt and pepper) in a jar and shake. Set aside.

For the salad, thinly slide the cabbage, broccoli, and brussel sprouts by hand or in a food processor using the slicing disk. Add to a large bowl. Thinly slice the radishes by hand and set aside (do not add to the bowl).

Add the dressing to the bowl and toss. Add salt and pepper to taste. Sprinkle the radishes, pineapple (or raisins), and toasted almonds on top to serve.


Variation: Add sliced chicken, pork or other meat to the salad for a main dish entrée.