Welcome back to my Bryn Mawr Blog. This is Jacqueline. As the semester starts, I want to share my favorite go-to dish for meal prep. This is not a specific recipe. I don’t like one and I never follow one. I just want to share some ideas that could inspire you to make your unique version.
Ingredients
- [ ] onion
- [ ] garlic
Vegetable
- [ ] potato
- [ ] sweet potato
- [ ] carrot
- [ ] mushroom
Grains
- [ ] white rice
- [ ] brown rice (soak overnight)
- [ ] lentils
- [ ] quinoa
Beans
- [ ] chickpeas
- [ ] black beans
- [ ] kidney beans
- [ ] corn
- [ ] peas
Powder
- [ ] curry powder
- [ ] turmeric powder: to add some gold color and for its health benefits
- [ ] coconut milk: to make it more creamy
Leafy Greens
- [ ] spinach
- [ ] kale
- [ ] microgreens
Instruction
- put some oil in the pan
- chop the onion and garlic and put in when the oil is heat up
- chop vegetables into cubes and put into the pan
- wash the grains thoroughly and put into the pan
- then put the beans in
- If it’s dried beans, you need to soak overnight
- If it’s canned beans, then rinse it
- add water or vegetable broth
- add the curry powder
- cook for 15 to 20 minutes or until potatoes are fork tender (meaning you can easily put a fork through the potato)
- then add the leaf greens and cook for another one or two minutes
- then serve with some sesame seeds or microgreens
*I love to mix several kinds of grains to add some texture.
*Add the food that need more time to cook first. Leafy greens only need a minute or two.
*You can also cook without grains and serve with noodles or any bread.
The combination is endless. Use your imagination! Happy Cooking.