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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

Ingredients:

  • 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?

Comments

  1. says

    i love that pumpkin bowl, angela! and yes, for a dollar, it is totally worth it!
    glad you got back to david’s tea. nice to have that location as an alternative to uptown waterloo coffee shops, eh?!
    i tried a heavier weight for one strength training move yesterday – does that count?! i can’t believe i’m seeing progress!!
    i’ve never tried black rice! it certainly looks fancier than white!
    enjoy this sunshine today!

  2. says

    I haven’t tried forbidden rice, but I am going to have to get some in the bulk section at WF…love your salad…definitely something I would enjoy!

    Excited to see your cake recipe..headed their now!

    Have a happy Wednesday! :)

  3. Nadine says

    Thanks for the forbidden rice recipe – I bought some on a whim a while back and never knew what to do with it after that! Now I can try the rice and work on an October goal of bringing more homemade lunches to work at the same time!

  4. says

    I’m checking out your blog for the first time and I have to say – that pumpkin bowl is outrageous in the best of ways!! I will definitely be back to see what else you cook up :)

  5. says

    Black rice… hmm. I’m going to have to check it out next time I’m at bulk barn! Too bad I didn’t see this at lunch, I went to bulk barn on my break. (It’s right across the street, not sure if that’s a blessing, or a curse on my bank account)

    • says

      I’m just as bad – it’s about 2 minutes from my house! Can’t beat Bulk Barn spices though – yes I know they’re bulk and therefore probably not as fresh, but at the rate I go through cinnamon, I’d be going broke if I was to buy the jars they sell at the grocery store! Black rice seems to be a new addition to our Bulk Barn, but I also recommend checking out Cavena Nuda if you can find it. It’s a grain that I posted about here. It’s a whole grain but is low enough in gluten to be suitable for people with Celiac disease. Really tasty too – a bit like spelt/wheat berries!

  6. says

    Heck yes to the carrot cake tea! It’s awesome, isn’t it?! I bought the Harvest Tin of it before October when that’s the only way it was available because I just couldn’t wait to have it. Seriously… carrot cake in tea form.. you CAN’T go wrong.
    It was great to meet you and I’m glad you popped in again when I was actually working! I’m drinking some pumpkin chai in MY travel mug (the purple one) riiiiiight now. But as much as I LOVE the fall teas Davids has graced us with….I’m getting pretty pumped to find out which ones will eventually be in the winter collection now!

  7. says

    I looooove the pumpkin as a bowl! I am going to do that for a dinner party- I’m sure it will impress the masses!!
    And the recipe for the high-protein breakfast cake looks divine- I am definitely going to make it (and try not to eat it all in one sitting!)

  8. says

    That carrot cake tea sounds great. I don’t drink caffeinated tea, though. :( I love David’s Coco Chai though… Definitely give it the sniff test next time. :)

  9. Kim (@zurichnee) says

    I am drinking David’s Tea carrot cake flavored right now! It’s pretty good – some sort of flavor coming thru that I’m not sure about that I am unsure of, but the best part is that right after I swallow I taste icing! Yum!

    BTW I love your travel mug. I didn’t see that last time I was to davids tea — going to watch out for it!

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