July 26: Chipotle Vegetarian Bowl–the at home edition known as Fauxpotle Vegetarian Bowl

It’s been a minute since I posted about anything new. I would tell you about the wonderful adventure of trying to move twice in three weeks (OH to GA, GA to DC), but I’ll give you the bottom line now: Don’t do it! lol Just don’t do that to yourself. Ever. Life in D.C. is quite different as a working professional, who’s technically unemployed until Wednesday, than it was as a free-spirited undergraduate. I found the basic establishments: grocers, Metro, gas station, and the Chemistry department where I’ll be working.

I can’t say I’ve tried many new things since May when I last posted. Relocating and some much needed R&R were priorities. Now that I have some semblance of normalcy in my life again, it’s time to try new things! Yay! Okay, so first up, what I’m calling Fauxpotle vegetarian bowl. My first weekend in the city, I went with a friend to the Smithsonian American Art Museum to see a special exhibit related to Black American life. We had lunch at the Chipotle on the next block and I ordered the vegetarian bowl.

I’m always looking for recipe ideas, and the vegetarian bowl seemed quite simple if only I could figure out the seasonings in the rice. I plan to save the mild sauce for another attempt. Baby steps. Search engines are a beautiful thing. I found this recipe that claims to be sources from Chipotle’s executive chef. I have my doubts, and I’ll tell you why in a minute. I made my grocery list and picked up ingredients.

Notice the recipe says to stir the rice in lime juice. The mere fact there was not a volume should have been a red flag. But hey, I’m just going with it. The fragrance of the lime juice reducing was wonderful. I cooked the rice without cilantro (I really need to start my herb garden because I will waste a bunch of cilantro), and after what seemed like forever, my rice was still wet, not as in water, but wet with sugar. The lime juice reduced to its sugar. Yes, yuck.

As my rice was messing up, I sauteed sliced green pepper (one large) and slices of half of a large red onion in chicken broth on high heat in a skillet. I liberally seasoned the vegetables with Cajun seasoning before cooking. In the microwave, I cooked half a bag of frozen sweet corn (about 2.5 cups). I added the corn to a pan of rinsed, canned black beans that were heating on low. Since I did not add liquid, I just warmed them.

In a large glass bowl, I mixed all the ingredients — including the gummy rice, which tasted surprisingly good, if not a little “lime-y”. Despite the texture and appearance, the Fauxpotle vegetarian bowl was quite tasty. And super cheap. I was able to make four servings (~1.5 cups per serving) for less than $5 total. I think that’s the cheapest meal I’ve made to date!

So, bottom line, the Fauxpotle vegetarian bowl is a keeper. In fact, I stocked up on black beans lol. After the epic fail on the rice, I went back to re-read the recipe to make sure I wasn’t crazy, and I saw a second recipe below. That one seems much more promising. It calls for the rice to be stirred in oil and cooked as usual. Then the lime juice is added. For you carnivores, adding meat and choice of sauce will make the dish more Chipotle-like. I like that this recipe is a basic recipe that can be tweaked with different seasoning, rice, beans, and vegetables. One of these days, I’ll try it with some thick white fish (like cod) and made a wrap. Perfect for lunch! The recipe written together is below.

Fauxpotle Vegetarian Bowl

Ingredients

1 large bell pepper

1 medium red onion

Chicken broth, enough to cover the bottom of a 10 in skillet about 1/4 inch

Your choice of seasoning. I used a store-bought Cajun blend

1 can of black beans, rinsed

2.5 cups frozen, sweet corn, cooked

4 cups of jasmine rice, cooked. Any kind of rice will do.

Directions:

Heat broth to boiling. Cook vegetables on high until desired tenderness.

Microwave the corn per manufacturer’s directions. Add to warmed black beans.

For the rice, follow Ramya Maddela’s recipe (Recipe#2).

Stir all ingredients together and enjoy! Happy cooking!

Advertisements

May 2: Vegetable stir-fry and updates

Well, I’m alive. It’s been so hectic, and not having internet at home makes it challenging to blog regularly. But all of that will change soon. So last I wrote it was Lent (where I was a vegetarian for 40 days and 40 nights, plus weekends) and I was an ice skating queen. I’ll start with ice skating. I finished my 10 weeks of group lessons April 14. I almost cried because it will be the last time I skate for awhile. The ice skating rink is located on the university campus where I work, and group lessons will not start again until June. I have several conferences I plan to attend, and with preparing to move to D.C. (via Georgia), ice skating is just on hold. I learned and became proficient in ice skating in 10 weeks. I can snow plow stop on my right leg (I do not hold my breath for learning on my left leg lol), swizzle forward, do one legged-glides on both legs, skate backwards (though not very well yet), and crossover with both legs. Not bad for someone who never donned ice skates before in her life!

The other update relates to the stir fry. I gave up meat (including fish) for Lent this year. It was a bit traumatic after the initial excitement wore off. I mean, what “sacrifice” should be fun and enjoyable, right? Other than the recipes I blogged about, I didn’t really try many new vegetarian dishes. After Lent, I started eating meat again, though I came to enjoy being vegetarian. It’s a learning curve creating new dishes or figuring out how to make favorite meals meatless. I even told my friends on Facebook that I would start having “Meat Mondays” instead of “Meatless Mondays”. Well, that didn’t last long. Not one to waste food willingly, I felt obligated to eat the frozen meat I had in my freezer, which was mostly chicken. Shortly after Easter, I bought some chicken stir fry with General Tso’s sauce from one of the dining facilities on campus. I was able to select raw vegetables from a veggie bar, choose oil or broth to cook the vegetables, a meat of my choice, rice or noodles, and a sauce. I watched the chef prepare my meal and thought, “That looks easy enough”. As with nearly all food made on campus, the stir fry was pretty much amazing. So, in April I began experimenting with stir fry dishes that I can cook without a wok.

The first attempt, I poached chicken tenders (poaching helps the chicken retain moisture) and used frozen stir fry vegetables. The poached chicken stock was used to cook the vegetables. I bought a bottle of General Tso’s sauce from Kroger. I haven’t cooked rice in over a year, preferring quinoa instead, so I used some whole wheat spaghetti noodles instead of rice. The meal was decent. The sauce had a nice amount of heat to it, which I enjoyed. I don’t like sweet General Tso’s; I might as well use sweet and sour sauce. Frozen stir fry vegetables are a no no.

Second attempt, I repeated the experiment (can you tell I’m a chemist? lol) with fresh vegetables: green beans, strips of red bell pepper, carrots cut into bite size match sticks, and bean sprouts. Love bean sprouts. In my pantry, I found some teryaki sauce that I had good experience with in the past. And I thawed out some grouper fillets. I cooked even more noodles because I knew all that I needed was fresh vegetables to take the meal up to restaurant quality. If only that was the solution.

I attempted to find lo mein noodles in Kroger because the spaghetti, while an acceptable substitute, was still spaghetti. And mentally, what I normally use to make Italian cuisine mixed in with Chinese cuisine just bothered me. After all, I wouldn’t eat stir fry with, say penne noodles. Well, with teryaki, noodle choice makes a huge difference. It tasted like spaghetti with teryaki sauce (yuck is right), and to make matters worse, I overcooked my vegetables *sigh*. I really tried to eat it. But I had to toss out that disaster last night so I could use the pot for my third attempt.

I gave up on spaghetti noodles and bought a bag of jasmine rice. I prepared as directed, though I added currants. In a large saucepan, I heated one-quarter cup of chicken broth until it started to boil. That morning, when I was up way too early for my own good, I prepared fresh vegetables (sweet yellow onion, green beans, red pepper strips, and carrot matchsticks). So, when the broth began to boil, I tossed the vegetables (~4.5 cups) into the hot pan. Unfortunately, one-quarter cup was not enough liquid. During experiment #2 I used one cup of broth; the vegetables released a lot of water, so I ended up with too much liquid. Apparently one-half cup of broth is the magic number. At any rate, I stirred the vegetables continuously until the carrots were just tender. I did not add any sauce to the pot, instead I just add sauce before eating.

The verdict is that I have a triple; not quite a home run. The jasmine rice with currants is definitely a keeper. The blend of vegetables is definitely a keeper. I bought a handful of bean sprouts, but i forgot to add them. I’ll saute them up tonight and dump them in with the leftovers. Anywhoo, so how did I miss the home run? I need to add the different vegetables at different times. The carrots were perfect, but the onions were caramelized and the green beans where extra crispy, though a beautiful green color lol. It’s not anything to complain about since I’m the only one eating what I cook these days. I just wanted my third at bat to be a home run *shrug*. The taste was spectacular. Everything tasted so fresh. I had a variety of colors to appeal to my visual sense. The seasoned broth added great flavor to the vegetables. And there was no meat in sight.

I decided a few days ago that I am going to become a pescatarian. Ever since I began eating meat again last month, I have not felt well. It’s really hard to describe. I feel lethargic. I just feel blah. And I didn’t even notice that I felt better during Lent. It wasn’t until I asked myself what is different now that a month ago that it occurred to me: it’s the meat silly. So, I will try to find a home for the last package of frozen chicken breasts. I have a small package of stew beef that  I will use to make this awesome Moroccan-inspired beef stew (which is why I have currants) before the weather heats up too much. I do not intend to consume much fish (nasty toxic metals). On the rare occasion I want poultry or beef, it will come from animals that were fed a proper diet and treated well. I am hopeful for a future consuming more fresh vegetables and less meat.