Café Gratitude serves Grateful Bowls. Whole Foods Market offers “honest-to-goodness” Wellness Bowls. I make my own meal-in-a-bowl concoctions, turning everyday leftovers into exotic creations. On a good day, they are Heavenly Bowls.
What goes into one of my bowls? Something starchy, something savory, and something green. This winter, they featured a lot of roasted winter squash, caramelized onions, and kale. Last week, I ate bowls of leftover Sephardic-style pot roast over Moroccan-spiced quinoa and as much fresh spinach as my bowl would hold. Based on Jim Cohen’s brisket recipe, the grass-fed beef chuck roast was the perfect balance of heat and sweet – the “X factor,” as grilling master, Jamie Purviance, would say. The flavors in my bowl combined to create a little piece of heaven.
Last night, when I was supposed to be studying, I turned the kitchen inside out looking for something to make for dinner. I found: 1 spaghetti squash; 1 can tomato sauce; 1 can low-sodium V8; 2 Tbsp tomato paste (frozen); sun-dried tomatoes in oil; ¼ onion; crushed garlic; dried pizza spices; 2 handfuls of cherry tomatoes; ½ Cup red wine; a bag of organic arugula. And, for the pièce de résistance, I rescued about ½ lb of Chile Colorado – homemade with grass-fed beef and New Mexican chiles – from the freezer. I sliced the squash in half and roasted it in a 375-degree oven. Meanwhile, I made a sauce with the various tomato products, red wine, and seasonings. I thawed the beef, chopped it, and added it to the sauce, letting everything simmer. When the squash was done (30 minutes), I pulled it into noodle-like strings with a fork, smothered it in sauce, and stirred in 2 big handfuls of arugula. No gluten, no dairy. A little spice. A lot of love. Heaven in a bowl.
What’s in your bowl? Let me know what you like to combine for a tasty, satisfying meal-in-a-bowl.