The plate has been replaced by the bowl. That’s right; the good old circular dinner plate looks as square as can be now that meals have so frequently become a one-dish, deep-dish deal.
Bowl supremacy has been creeping up for a while, as diners became accustomed to entree-style salads, Asian stir-fries and inventive Italian pasta recipes that put protein, starch and vegetable together in one recipe.
This kind of convenience is not only easier to cook, it is easier to serve, because the diner doesn’t need to pull together a lot of side dishes when it comes time to eat. And as consumers increasingly embrace the idea, the food industry has responded in a big way.
Maybe you’ve noticed the bowl “buffet” in the supermarket freezer case. Check out, for instance, Lean Cuisine’s Chicken Fried Rice Bowl, Uncle Ben’s Spicy Beef & Broccoli Rice Bowl or Gorton’s Garlic Butter Shrimp Bowl. General Mills has a line of shelf-stable Bowl Appetit meals, which includes Tomato Parmesan Penne. The bowl idea has gone organic, too, with the Seeds of Change line making such meals as a Seven-Grain Pilaf and Cascadian Farm selling Pasta Primavera Veggie Bowl.
This is a trend that is “at its peak right now,” according to Gene Grabowski, vice president of communications and marketing for the Grocery Manufacturers of America, a Washington, D.C., trade group.
“Just about every major food manufacturer now is into convenience,” he said.
The days of a dinner with several food groups represented individually on the plate are becoming a thing of the past, said consumer marketing analyst Harry Balzer of the NPD group in Rosemont.
“It is not that we are eating less, it is that we are trying to cook only one thing,” said Balzer. He also credits the popularity of Asian cuisines for the acceptance of meals in which the protein is tossed together with vegetables, rice or noodles.
The food companies, then, began to capitalize on consumers’ desire to keep everything to one dish.
“If you are a brand such as Uncle Ben’s where your thing is rice, how else do you stay on the plate?” asked Balzer, referring to the rice company’s launch of frozen rice, pasta and even breakfast bowl entrees two years ago.
Even those who really enjoy cooking find comfort in a bowl, where a variety of flavors have the chance to meld with one another. Mixed-up meals give the cook a chance to experiment with layering spices, sauces and textures. And for those who like the convenience of the one-bowl products but not the calories or sodium in many brands, homemade bowls allow you to reduce the fat or salt as needed.
With that in mind, Tribune test kitchen assistant Mark Graham developed five recipes that would stand up to the demands of cooking, freezing and reheating, as well as being attractive meal choices.
One thing we were curious about was how the price of ingredients for five homemade meals compared to store-bought bowl entrees. The cost per serving turned out to be much the same. There are differences, however. Commercial meals offer convenience but tend to skimp in their allotment of the more expensive ingredients, such as meat and fish. The Tribune concoctions, although they take additional time to prepare, offer more generous portions of food, making them a better value overall. We think they taste pretty great, too.
So get on the bowl bandwagon and give the following recipes a try. They just might add a little depth to mealtime.
Stocking your freezer
Sometimes nothing is more welcome than a good dinner that has already been prepared. That does not mean digging out leftovers that were thrown in the freezer months ago. Instead, try fixing attractive, good-tasting bowl meals for the freezer that are ready to heat and serve.
For more recipe ideas, turn to “Bowl Food: Comfort Food for People on the Move” (Laurel Glen; $16.95), to be published this month.
When stocking your freezer with these make-ahead options, consider the following:
– Remember that it is best to slightly undercook such things as rice, pasta and vegetables. They will have a chance to cook further when the dish is reheated.
– Our test kitchen found that frozen vegetables from the supermarket stood up better in texture and color than did fresh vegetables.
– One-dish meals can be stored in a variety of freezer-to-microwave containers. Divide into serving portions, then reheat and serve in attractive bowls.
In the Tribune test kitchen, our recipe experimentation included trying various materials, including heat-proof ceramic, glass and plastic. Reheating time will vary depending on which material you use and the size of the container. Food reheated fastest in the plastic. The glass and ceramic containers took longer. Choose a shallow container to speed up heating.
– Some useful containers we have tried include the following:
Ziploc TableTop bowls: They come with their own lids and can be put into the freezer, microwave and dishwasher. Less-expensive alternatives are the Ziploc Brand Containers, which also are designed for the freezer and microwave and come in a variety of sizes.
Rubbermaid TakeAlongs: These feature divided compartments–perfect for recipes in which you don’t want the sauce mixed with rice or pasta too far ahead of time. They also have a flexible lid.
Pyrex Storage Deluxe microwavable glass containers: They have vented lids with a large lip, so they’re easy to remove.
GladWare Containers: Freezer-, microwave- and dishwasher-safe, the “Entree” size holds 3 1/8 cups.
— Kristin Eddy
Five-spice pork and noodles
Preparation time: 20 minutes
Cooking time: 25 minutes
Yield: 4 servings
Asian-style noodle and rice bowls are among the most popular varieties available in stores. It’s easy to make your own, too, as with this recipe for thin noodles topped with vegetables and gently spiced strips of roast pork.
3 tablespoons brown sugar
1 tablespoon plus
1 teaspoon 5-spice powder, see note
1/2 teaspoon salt
Freshly ground pepper
1 pork tenderloin, about 1 pound
1 can (14 1/2 ounces) chicken broth
Juice of 1 lime
2 tablespoons hoisin sauce
1 tablespoon soy sauce
1 teaspoon Thai fish sauce
1 pound capellini pasta, cooked according to package directions until just al dente
1/2 of a 16-ounce bag frozen Asian vegetables, unthawed
1can (15 1/2 ounces) black beans, drained, rinsed
1/4 cup chopped cilantro
1. Heat oven to 425 degrees. Mix together 1 tablespoon of the brown sugar, 1 tablespoon of the five-spice powder, salt and pepper to taste; rub over pork tenderloin. Roast until browned but still pink inside, 135 degrees on an instant-read thermometer, about 20 minutes; let cool. Slice into 1/4-inch slices.
2. Meanwhile, mix together remaining 2 tablespoons brown sugar, remaining 1 teaspoon 5-spice powder, chicken broth, lime juice, hoisin sauce, soy sauce and fish sauce in small saucepan; heat to boiling. Remove from heat; set aside to cool.
3. Divide pasta among 4 microwave-safe freezer containers. Layer vegetables, beans, pork, cilantro and sauce evenly in each bowl; cover with plastic or container lids. Freeze up to three months.
4. Vent plastic or remove cover. Microwave on high (100 percent power) 2 1/2 minutes; stir. Heat 2 1/2 minutes; stir. Heat in 30 second increments until mixture reaches desired temperature. Let rest 1 minute before serving.
Note: Five-spice powder is a seasoning that is available in the Asian food aisle of some supermarkets and in Asian food markets.
Nutrition information per serving:
750 calories, 13% calories from fat, 10 g fat, 2.5 g saturated fat, 65 mg cholesterol, 1,820 mg sodium, 115 g carbohydrate, 46 g protein, 11 g fiber
Breakfast bread pudding
Preparation time: 20 minutes
Cooking time: 50 minutes
Cooling time: 40 minutes
Yield: 4 servings
The morning meal doesn’t have to mean cold fruit or cereal. Instead, try this filling but low-fat bread pudding with its cheerful scattering of blueberries.
1 loaf (1 pound) cinnamon raisin bread,
1/2 cup each: egg substitute, sugar
1 teaspoon each: vanilla extract, cinnamon
1/4 teaspoon nutmeg
1 1/2 cups low-fat milk
4 tablespoons light cream cheese
1/2 cup frozen blueberries
4 teaspoons butter, optional
1. Heat oven to 325 degrees. Whisk together egg substitute, sugar, vanilla extract, cinnamon and nutmeg in large bowl until sugar dissolves; whisk in milk; set aside. Cut bread into 1/2-inch cubes; add to egg mixture. (This step as published has been corrected in this text.)
2. Distribute half the bread mixture evenly into 4 buttered 2-cup ramekins; top each with cream cheese and blueberries. Cover each ramekin with remaining bread mixture. Bake until pudding is browned and set, about 45 minutes. Cool to room temperature, about 40 minutes. Cover with plastic; freeze up to three months.
3. Vent the plastic cover. Microwave on high (100 percent power), until heated through, turning once, about 4 minutes; remove from oven. Top each with 1 teaspoon butter, if desired.
Nutrition information per serving:
265 calories, 16% calories from fat, 4.7 g fat, 0.8 g saturated fat, 5 mg cholesterol, 290 mg sodium, 47 g carbohydrate, 10 g protein, 2.5 g fiber
Ground beef and lentil stew
Preparation time: 40 minutes
Cooking time: 35 minutes
Yield: 4 servings
Ordinary ground beef casserole gets a fragrant punch in this recipe. Lentils add a nicely chewy texture and the tomatoes, spinach and green onion give the dish great color.
2 tablespoons olive oil
1 onion, minced
2 cloves garlic, minced
1 teaspoon each: red pepper flakes, turmeric
1/2 teaspoon each: ground cumin, coriander
1/4 teaspoon ground cinnamon
1 pound ground beef
2 cups lentils
2 cans (14 1/2 ounces each) vegetable broth
1 box (10 ounces) frozen spinach, unthawed
2 plum tomatoes, chopped
2 green onions, chopped
2 tablespoons minced pimientos
1 cup long-grain rice, cooked according to package directions
1. Heat oil in large heavy pot over medium heat; add onion. Cook, stirring, until translucent, about 3 minutes. Stir in garlic, pepper flakes, turmeric, cumin, coriander and cinnamon. Increase heat to medium-high; add ground beef. Cook, stirring frequently, until meat browns, about 5 minutes; drain fat. Stir in lentils and vegetable broth; heat to boiling. Cover; reduce heat. Simmer until lentils become tender, about 20 minutes. Spread beef and lentil mixture on a sheet pan to cool completely, about 30 minutes.
2. Meanwhile, chop spinach into 1/2-inch chunks with serrated knife. Mix together spinach, lentil and beef mixture, tomatoes, green onions and pimientos. Divide rice among 4 microwave-safe freezer bowls; top with vegetable and beef mixture. Cover with plastic or container lids; freeze up to three months.
3. Vent plastic or remove lids. Microwave on high (100 percent power) until hot, about 5 minutes, turning a quarter turn once during cooking. Let stand 1 minute before serving.
Nutrition information per serving:
465 calories, 41% calories from fat, 22 g fat, 6 g saturated fat, 85 mg cholesterol, 975 mg sodium, 32 g carbohydrate, 38 g protein, 12 g fiber
Creamy chicken and pasta
Preparation time: 30 minutes
Cooking time: 15 minutes
Cooling time: 30 minutes
Yield: 4 servings
Here’s a recipe that is sophisticated enough for adults and comforting enough for kids (well, maybe you’ll need to hold the capers for the younger set). The pasta and beautifully rich sauce are good by themselves, but become a whole meal with the addition of cooked chicken, either grilled at home or purchased already roasted from a supermarket.
3 tablespoons butter
1/4 cup flour
1 onion, chopped
1 tablespoon capers, drained
2 cans (14 1/2 ounces each) chicken broth
1/4 cup grated Parmesan cheese
2 teaspoons dried Italian herb blend
1 pound rigatoni, cooked according to package directions to just al dente
2 boneless, skinless, chicken breast halves, grilled, thinly sliced
1 package (10 ounces) frozen peas, unthawed
1. Melt butter in heavy pot over medium heat; stir in flour. Add onions and capers; cook until onions become translucent and mixture begins browning, about 3 minutes. Whisk in chicken broth; heat to boiling, stirring constantly. Reduce heat to simmer; cook 5 minutes. Remove from heat; stir in cheese and herbs. Cool completely, about 30 minutes.
2. Divide pasta among four microwave-safe freezer bowls. Top with chicken, peas and sauce. Cover with plastic or a lid; freeze for up to 3 months.
3. Vent the plastic or remove the lid and cover with a paper towel. Microwave frozen containers separately on high (100 percent power) until hot, about 5 minutes, stirring halfway through cooking time. Let rest 1 minute before serving.
Nutrition information per serving:
655 calories, 20% calories from fat, 14 g fat, 7 g saturated fat, 40 mg cholesterol, 1,035 mg sodium, 99 g carbohydrate, 30 g protein, 8 g fiber
Vegetable pot pie
Preparation time: 25 minutes
Cooking time: 1 hour
Cooling time: 30 minutes
Yield: 4 servings
This recipe takes a little more work than the others and needs to go in the oven, rather than the microwave, to brown the biscuit dough. But don’t pass it by; our tasters loved the creamy filling and savory tops. You might even want to make these for company, to serve alongside roast pork or chicken.
1/4 cup flour
2 tablespoons butter
1 onion, chopped
1/4 teaspoon ground nutmeg
1 quart milk, room temperature
1 teaspoon salt
Freshly ground pepper
1 bag (8 ounces) shredded Colby/Monterey Jack cheese blend
Thyme biscuit topping:
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon dried thyme
1/8 teaspoon salt
1/2 stick (1/4 cup) butter, chilled, cut into pieces
1 egg, beaten
1/4cup whipping cream
1 bag (16 ounces) frozen mixed vegetables, unthawed
2 cups frozen peas
1. Whisk butter and flour over medium-low heat in medium saucepan; cook until light brown, about 3 minutes. Add onion and nutmeg; cook until onion becomes translucent, about 2 minutes. Whisk in milk; add salt and pepper to taste. Heat mixture to boiling. Reduce heat; simmer, stirring constantly until thick, about 8 minutes. Remove from heat; add cheese; stir until cheese melts. Cool to room temperature, about 30 minutes, stirring occasionally.
2. Meanwhile, combine flour, baking powder, thyme and salt in medium bowl. Cut in butter with pastry blender, forks or fingers until mixture forms clumps the size of peas; set aside. Whisk egg and cream together in a separate bowl; stir into flour mixture just until it forms a dough. Roll out to 1/2-inch thickness. Cut into circles with 1 1/2-inch biscuit cutters.
3. Fold frozen mixed vegetables and peas into sauce. Spoon 11/4 cups of vegetable mixture into 4 oven-proof freezer bowls; top each with 3-4 unbaked biscuits. Wrap securely in plastic wrap; place in freezer bags. Freeze up to three months.
4. Heat oven to 400 degrees. Place frozen bowls on cookie sheet; remove plastic. Bake until filling bubbles and biscuits brown, about 45 minutes.
Nutrition information per serving:
900 calories, 46% calories from fat, 47 g fat, 31 g saturated fat, 180 mg cholesterol, 1,720 mg sodium, 86 g carbohydrate, 37 g protein, 10 g fiber
