Recap: Try Something New Tuesday 77
Hey there friends!
How are you doing today? Based on the comments on yesterday’s Pumpkin Spiced High-Protein Breakfast Cake, I think grocery stores might need to double up their usual pumpkin stocks this season. It sounds like you guys have some great recipes! Over to today’s usual topic, a recap of this week’s Try Something New Tuesday…
1. Recipe of the Week: Do you like chili? I hope so, because I made some for you. Oooh yes, hot meals are in full swing around this house. This weekend I was inspired by the fally temperatures and abundance of fall produce in the grocery store to ramp up the chili-making works in the kitchen. I started with the basics…
Note: Sadly there aren’t actually any Brussels sprouts in this recipe, but I just put them in the photo because they’re my fave and I felt there was a lack of green things.
With a few other additions (spices, tomatoes, ground turkey and broth), I had a nice piping hot pot of Fall Vegetable Chili. I enjoyed it out of a pumpkin because it was 99 cents and I couldn’t resist. I’m sure a regular bowl would be just fine too.
2. Carrot cake tea. After last week’s trip to David’s Tea, I was already scouring the company’s website and planning out which teas I wanted to buy next. When one of my friends asked if I wanted to get together for tea this weekend, I immediately suggested going to David’s, and that’s exactly what we did. As expected, it was divine! I even met one of my awesome readers, Kristie (Hi Kristie!) and Nikki, who both work there. Just like my last visit, they let me sample and sniff tin after tin of amazing tea, and helped me decide on my final choices. It was tough, but I managed to muster up enough self control to keep this bag sealed until yesterday morning:
Carrot cake? Did someone say carrot cake?! The taste of gorgeous, fluffy, lightly spiced carrots in a cake, minus the cake calories? You guys know how I feel about carrots. Sign. Me. Up.
This is an oolong tea, which, in tea speak, is somewhere between a black (oxidized) and green (unoxidized) tea. I used my handy travel mug to transport my tea to work with me in the morning, and scooped an additional serving into the super-handy hidden container in the bottom. I was super excited to take my first sip when I got there.
This blend contains pieces of apple, carrot, coconut and almonds, and it smells and tastes just as good as it sounds. Normally I like to put a packet of stevia in my tea to sweeten it, but sweetener is totally not necessary in this case. I’m in love!!
3. ‘Forbidden’ black rice. I’m pretty sure I’ve been served black rice before in a restaurant, but when I found it at Bulk Barn I decided that since I hadn’t actually ever cooked with it myself, it qualified as a new thing. In raw form, it looks black, but when I cooked it, the colour seemed to turn into more of a dark purple.
According to my oh-so-scientific research, black rice was once considered a treasured item by Asian cultures and therefore wasn’t widely available. It is used in cold salads, rice puddings, sushi, other desserts, and as a food decoration. Black rice isn’t milled and processed like white rice is, so it still has the nutritious parts of the grain left in tact. These are full of antioxidants, which can help to lower LDL (the bad) cholesterol. black rice is rich in iron and high in fiber. Black rice is also believed to help prevent diseases like cancer, diabetes, Alzheimer’s, and heart disease.
So what did I do with mine?
In true Angela fashion, I made a salad. Really, did you expect anything else? 😉
Forbidden Black Rice Salad
- 1/2 cup black rice (sometimes called forbidden rice)
- 1 cup low sodium vegetable broth
- 1/4 cup yellow onion, finely chopped
- 2/3 cup shelled edamame, thawed
- 1/2 cup finely diced red bell pepper
- 1/2 cup shredded carrot
- 1/2 tsp fresh grated ginger
- 1/2 tsp sesame oil
- 1 tsp low sodium soy sauce
- 1/2 tsp each rice vinegar and lime juice
In a small saucepan, boil the rice in the broth for about 20 minutes. Drain any leftover liquid. Mist a skillet with olive oil and sautee the onion until softened. Add the rice, followed by the edamame, carrot and peppers. Stir to combine, remove from the heat, and transfer the entire mixture to a serving bowl.
In a small dish, whisk together the ginger, oil, soy sauce, vinegar and lime juice. Drizzle over the rice mixture and toss well to coat.
I was pleased to learn when I cooked the rice that it seemed to soften up much faster than regular brown or wild rice does. The grains are short and a little rounded, so they had a bit of a different texture and I liked their slight sweetness. This was part of my dinner last night, and since I made it on Monday the flavours had plenty of time to intensify. Normally I’d add a few pinches of stevia or other sweetener to a salty sauce like the one above, but this one was delicious without.
Ok, it’s your turn!
- Did you try anything new yesterday?
- Ever had black rice? What’d you think?