The perfect month for bowls

Published 1:11 pm Friday, January 12, 2024

If you’re a football fan, maybe you’ve been watching your favorite team play in one of the many bowl games like the Orange Bowl or the Sugar Bowl. The Rose Bowl features a parade featuring beautiful floats all made out of flowers. On February 11, TV watchers will be tuned to the Super Bowl. It would be fun to offer a bowl dinner.

Linda: This time of year can be dreary with temperatures dropping, rain dripping, and perhaps a snow day or two. TV watching is often the number one activity. Football playoffs in January will determine who plays in the Super Bowl, so let’s think about game day recipes.

Lucy: If it’s grey and stormy outside, discovering new recipes can brighten the day. I think it would fun to find some recipes to match our TV sports watching. I remember Southern Living featuring recipes made in a bowl. I selected two for my recipe file. 

Sign up for our daily email newsletter

Get the latest news sent to your inbox

Linda: I think they were made in a large bowl and then dished up into smaller bowls for serving. Some crusty French bread would add to the bowl dinner or maybe a warm, buttered muffin. I have an easy Lemon Muffin recipe that seems perfect for these recipes.

 Lucy: I shared a shrimp rice bowl with my neighbors. The recipe will easily serve six to eight. It would be perfect if you invited guests for a Super Bowl Sunday dinner. The recipe calls for long-grain white rice. It’s important to use this type of rice as it needs to absorb liquid. It also calls for fresh chives to be chopped for the bowl. I had trouble finding fresh chives so used the greens from scallions instead.

Linda: My lemon muffins would be delicious with this shrimp recipe. It calls for lemon zest, about the amount you will get from one lemon, plus a quarter cup of lemon juice. When I make a lemon recipe, I want a strong lemon flavor to come through. I add a little lemon extract in addition to the zest and juice. 

Lucy: I know that a BLT salad might seem more like a summer recipe. This recipe calls for bowtie pasta and makes it a heartier meal. The recipe calls for a pound of bacon so it will serve eight or more. The Southern Living recipe suggests a mayonnaise type dressing but I prefer more of a vinaigrette dressing.

Linda: Let’s not forget Valentine’s Day is also on the calendar in February. Giving these recipes in January gives time for our readers to plan their Super Bowl or Valentine’s dinners. 

 

Shrimp-And-Herb Rice Bowls

Ingredients

4 Tbsp. unsalted butter, divided

1/2 cup fresh vegetable mix (onions, celery, and bell peppers, from 1 [8-oz.] pkg.)

2 cups uncooked long-grain white rice, rinsed well

1 2/3 cups vegetable broth

2 1/2 tsp. kosher salt, divided, plus more to taste

2 lb. jumbo peeled, deveined raw shrimp, patted dry

3 Tbsp. olive oil

2 Tbsp. minced fresh garlic (from 6 cloves)

1/2 tsp. grated lemon zest, plus 2 tsp. fresh lemon juice, divided

2 Tbs. finely chopped fresh herbs (such as thyme, chives, and parsley), plus more for garnish

Old Bay seasoning and lemon wedges for garnish

 

Directions

Melt 2 tablespoons of the butter in a large Dutch oven over medium heat. Add vegetable mix; cook, stirring constantly, until vegetables are just softened, 3 to 4 minutes. Stir in rice, broth, 1 1/3 cups water, and 1/2 teaspoon of the salt; bring to a boil over medium-high. Reduce heat to low. Cover and cook, undisturbed, until rice is tender and liquid has absorbed, about 15 minutes. Remove from heat; 

let stand, covered, 5 minutes. While rice cooks, stir together shrimp, olive oil, garlic, and remaining two teaspoons salt in a large bowl until combined. Heat a large skillet over medium-high. Working in batches, add shrimp mixture to skillet. Cook until shrimp turn pink and are cooked through, 2 to 3 minutes, turning shrimp halfway through cook time. Transfer cooked shrimp to a large serving bowl, and stir in fresh lemon juice until combined. Fluff rice using a fork. Add to bowl with shrimp. Gently stir in herbs, lemon zest, and remaining 2 tablespoons butter until combined. Season with salt to taste. Serve in smaller individual bowls. Sprinkle individual servings with Old Bay and additional chopped fresh herbs. Serve with lemon wedges.

 

Lemon Muffins

Ingredients

2 ½ cups all-purpose flour

1 ¾ teaspoons baking powder

¼ teaspoon baking soda

1 teaspoon coarse salt

1 cup sugar, plus more for sprinkling (optional)

2 large eggs, room temperature

1 ½ teaspoons lemon zest plus ¼ cup lemon juice

¼ cup whole milk, room temperature

1 stick unsalted butter, melted and cooled

1/8 tsp lemon extract (optional)

 

Directions

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, extract, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Divide batter evenly between muffin cups, about 1/4 cup each. Sprinkle with sugar, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Remove from oven and sprinkle tops with small amount of sugar. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

 

BLT Pasta Salad Bowl

Ingredients

1 Tbs butter 

1/2 cup panko breadcrumbs

1 (16-oz.) pkg. farfalle (bowtie) pasta, cooked al dente and cooled

1/2 cup thinly sliced scallions, plus more for garnish

2 1/2 cups thinly sliced romaine lettuce (from 1 romaine heart)

1 lb. thick-cut bacon, cooked and chopped

2 cups assorted grape tomatoes, halved

1/2 cup salad oil 

1/4 cup white wine vinegar 

1 tsp salt 

2 tsp sugar 

3/4 tsp pepper 

1 1/4 tsp dry mustard 

1 clove garlic crushed 

1/3 cup finely chopped parsley

 

Directions

Make breadcrumbs:Heat butter in a small skillet over medium until melted and bubbly. Add panko, and cook, stirring often, until toasted, 3 to 5 minutes. Transfer to a small bowl, and set aside.

Make Parsley Herb Dressing: In a jar, combine 1/2 cup salad oil, 1/4 cup white wine vinegar, 1 tsp salt, 2 tsp sugar, 3/4 tsp pepper, 1 1/4 tsp dry mustard, 1 clove garlic crushed, and 1/3 cup finely chopped parsley; blend well. Cover and chill for several hours.

Finish salad: Add cooked pasta, scallions, lettuce, bacon, and tomatoes; toss gently with dressing until combined and coated with dressing. Sprinkle with toasted panko and additional sliced scallions just before serving. Serve in large salad bowls.