Tuesday, October 6, 2009

rice sundae


I recently read Hungry Monkey: A Food-Loving Father's Quest to Raise an Adventurous Eater by Matthew Amster-Burton, and I loved how he equated bibimbap, my favorite Korean food, to an ice cream sundae, in that each eater gets to choose their own toppings. We do a version of this idea with black beans and rice, plus cheese, avocado, tomato, onion, salsa, etc.


I saw a recipe somewhere for a dish with all the Mediterranean 'toppings' we keep on hand, and this was my take on the choose-your-own-toppings idea. We each started with a bed of brown rice and white beans and added what we like of: tzaziki, cucumbers, feta, peperoncinis, calamata olives, and slow roasted grape tomatoes. It was a hit. Next up, bibimbap at home!

ps--Thank you for the sweet comments on our photos. We are crossing our fingers that Cora's eyes stay blue, like E's:). Now we're faced with deciding which photos to buy prints of!

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