Are you like me with cabin fever and anxious to get on an airplane to go somewhere? I can’t wait for things to get back to normal and be able to jump on a plane with no worries about COVID-19!
Once we get vaccinated, we will be able to travel without being quarantined.
So I daydream of where we will be going on our next trip — is it Thailand, Singapore, Japan or San Francisco?
When we are able to fly again, and depending on the airline you are flying, we may need to pack snacks and meals and here are some that are suggested: dried mango (I cut them into bite-size pieces and place them in a resealable bag, Cheez-Its, trail mix, ham-and-cheese sandwiches and grain bowls. Smelly foods not recommended are kim chee, takuan or pickled radish, Buffalo wings and tuna sandwiches.
Here are a few grain bowls that pack well for your next trip. Pick up some 2 cup compostable bowls with covers from Hopaco and don’t forget to also pack either spoons or forks and napkins.
Asian Brown Rice and
Tofu Bowl
Makes 4 bowls
1 extra-firm tofu, drained and sliced into 3 planks then pressed between paper towels
3 teaspoons toasted sesame seed oil, divided
2 tablespoons minced fresh garlic
1 green onion, whites and green separated and minced
1/4 low-sodium soy sauce
4 tablespoons rice vinegar, divided
2 tablespoons grated fresh ginger
2 tablespoons honey
2 teaspoons chili garlic sauce
3 tablespoons cornstarch
2 teaspoons vegetable oil
8 ounces shiitake mushrooms, stemmed and cleaned
1-1/2 cups julienned carrots
1 zucchini, shredded
2 cups cooked brown rice
1/2 cup sliced green onions
1 teaspoon grated fresh ginger
1 teaspoon minced or pressed garlic
1 cup cooked shelled edamame
1 tablespoon sesame seeds
Press tofu by placing planks on a paper-lined baking sheet, top with paper towels, followed by another baking sheet; top with cans and press 15 minutes, changing out towels once.
Heat 2 teaspoons sesame oil in a saucepan over medium heat for the sauce. Add 2 tablespoons garlic and minced green onion whites; cook for 2 minutes. Whisk soy sauce, 2 tablespoons rice vinegar , 2 tablespoons ginger, honey, chili garlic sauce and green onion greens, bring to a simmer, then transfer to a mini food processor and puree. Thin ginger-garlic sauce to desired consistency with 1-2 tablespoons water.
Cut tofu into 1-inch cubes and toss with cornstarch until coated. Cook tofu in two batches in 1 teaspoon vegetable oil in a large nonstick skillet over high until golden brown, 5 minutes per batch; transfer to a paper towel lined plate.
Heat remaining 1 teaspoon sesame oil in the same skillet over medium heat. Add mushrooms and saute until lightly browned, 5 minutes, transfer to plate. Cook carrots with 2 tablespoons ginger-garlic sauce until crisp-tender’ 2 minutes; transfer to plate. Cook zucchini with 2 tablespoons ginger-garlic sauce until just softened, 2 minutes, transfer to plate. Combine rice, sliced green onions, remaining 2 tablespoons rice vinegar, 1 teaspoon ginger and 1 teaspoon garlic.
Divide rice, tofu, mushrooms, carrots, zucchini, and edamame among bowls. Garnish with sesame seeds, and serve with ginger-garlic sauce.
Farro
Waldorf Salad
Serves 4
1 cup farro
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup buttermilk
3 tablespoons apple cider vinegar
1 green onion, sliced thinly
3 tablespoons chopped fresh dill
2 Envy apples, chopped into 1/2 inch cubes
1 cup halved seedless red or green grapes
3 stalks celery, sliced
1 cup chopped toasted walnuts
1/4 cup golden raisins
Kosher salt and freshly ground black pepper
1 cup chopped fresh Italian parsley
Cook the farro as the package directions, then spread on a baking sheet and let cool.
Make the dressing: Whisk the mayonnaise, sour cream, buttermilk, vinegar, green onion and dill in a large bowl. Add the apples, grapes, celery, walnuts, raisins and farro to the bowl with the dressing, toss. Season with salt and pepper. Stir in the parsley.
Bulgur
Greek Salad
Serves 4
1-1/2 cups bulgur wheat
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
2 tablespoons red wine vinegar
1 tablespoon chopped fresh oregano
Pinch of sugar
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
2 English cucumbers, thinly sliced
1 cup halved grape tomatoes
1/2 small red onion, thinly sliced
1/2 cup halved pitted kalamata olives
4 ounces herb-marinated feta cheese, crumbled
1/4 cup torn fresh mint
1/4 cup roughly chopped Italian parsley
Pour 3 cups boiling water over the bulgur in a large bowl. Cover tightly with plastic wrap and let sit until tender, 20 minutes. Drain and let cool.
Meanwhile, make the dressing: Whisk the lemon zest and juice, vinegar, oregano, sugar, and a each of salt and pepper in a large bowl until smooth. Slowly whisk in the olive oil. Add the cucumbers, tomatoes, red onion, and olives; season with salt and pepper.. Let sit 20 minutes.
Add the bulgur, feta, mint and parsley to the vegetables. Season with salt and pepper and toss.
Email Audrey Wilson at audreywilson808@gmail.com.
