PRIME TIME WITH KIDS: Bring bowls of food to your table

Donna Erickson
Cookbook writer and chef Robin Asbell offers “mini bowl” samples of her “Black Rice Banh Mi Bowl” recipe at a neighborhood farmer’s market.

Cookbook writer and chef Robin Asbell offers “mini bowl” samples of her “Black Rice Banh Mi Bowl” recipe at a neighborhood farmer’s market.

Bring bowls of food to your table  

Big bowls, tiny bowls, bowls that are just right. They’re all part of the “bowl” craze that has grabbed the attention of the culinary world and landed on our kitchen tables. And I’m in. So is my son Anders, who has a special bowl he uses day in and day out, starting with breakfast. Come dinnertime, he uses it again and often assembles last night’s leftovers topped with veggies or herbs from the garden and grated cheese for bowl food deliciousness. Of course, he could put everything on a plate, but bowls are unexpected, easy to hold and simply more fun.

Robin Asbell, cookbook author of “Great Bowls of Food” published by The Countryman Press (2016), says that bowl meals are colorful and that their simplicity really appeals to all ages. “They are great for families, because they are so flexible and can be customized for each diner with no fuss. If someone doesn’t like beets, leave them out of their bowl, or use a vegetable they prefer.”

Her recipes reflect her commitment to healthy eating and trying new ingredients to make family meals interesting and tasty. Inspired with the many possibilities for creating bowls of food, I landed on “Pizza Bowl with Soft Polenta, Spinach and Mozzarella.” It’s a twist on pizza, full of good-for-you ingredients, including a fall comfort food, polenta, as a base.

 

PIZZA BOWL WITH SOFT POLENTA, SPINACH AND MOZZARELLA

Serves 4

1 cup polenta

3 cups water

1/2 teaspoon salt

1/2 cup shredded Parmesan cheese

4 ounces baby spinach

1 cup prepared spaghetti sauce, heated

8 ounces fresh mozzarella, small balls or chopped

1/2 cup fresh basil, finely sliced

In a 2-quart saucepan, whisk the polenta, water and salt. On medium-high heat, stir until the mixture comes to a boil. Reduce heat to low and stir every 5 minutes, scraping the bottom of the pan. Cook for about 25 minutes, until thick. Stir in Parmesan cheese until melted. Keep warm.

To serve, divide the spinach between four bowls and top with polenta. Measure 1/4 cup of hot spaghetti sauce over each bowl and top with mozzarella. Top with shredded basil, and serve.

Note: If preparing polenta in advance, transfer to a 9-inch pan after cooking, smooth the top, and let cool. To serve, reheat in the microwave or cut in wedges and saute in olive oil until crisp and heated through.

Resources: Find Robin’s books, recipes and cooking techniques at www.robinasbell.com.

 

***

 

Donna Ericksons award-winning series Donnas Day is airing on public television nationwide. To find more of her creative family recipes and activities, visit www.donnasday.com and link to the NEW Donnas Day Facebook fan page. Her latest book is Donna Ericksons Fabulous Funstuff for Families.