For the most part, my blog should just say "read Smitten Kitchen". Here's another recipe of hers I made last night which will become part of the rotation for a weeknight meal. It's pretty flexible and the thing that brings it all together is the miso sauce. Chop some veggies and put them in the oven to roast, put a grain on the stove to cook and while those things are happening, make the sauce. When everything is cooked, assemble in a bowl. I'm not going to put the whole recipe here, just the sauce. I want to be able to access it quickly until I no longer need to refer to the recipe to make it. She also sprinkles some toasted sesame seeds on top which would be a nice touch, but I didn't have any on hand. Here's the link to the original from Smitten Kitchen:
Miso Sweet Potato and Broccoli Bowl
I made it again and put the same combination over a bed of arugula and added some chopped peanuts on top. I liked the addition of the greens. You could forgo the grain all together if you'd prefer a pure veggie bowl.
Miso Sauce
2 tablespoons white miso
2 tablespoons olive oil
2 tablespoons sesame oil
2 tablespoons tahini or a nut butter (I have used almond butter when I didn't have tahini)
1 small clove garlic, minced (note to me - don't be heavy-handed on the garlic)
1 tablespoon minced fresh ginger
1 tablespoon honey
1/4 cup rice wine vinegar
1. Put in a large bowl and blend with an immersion blender, or put in a blender and blend until smooth. (I added a tiny bit of hot water from the grains I was cooking too to help break down the miso and nut butter.)
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