Best Golden Bowl Recipes

GOLDEN BOWL

Golden Bowl image

The rules for matching cocktails with food are a lot more lax than with wine. Really, anything goes, though the more complicated and layered the ingredients are in the glass, the more involved your accompanying hors d'oeuvres can be, and vice versa. For simpler cocktails, simple foods work best. To accompany this rye- and fennel-flavored cocktail, I whipped toasted fennel seeds and fragrant dark green fennel fronds into a velvety smooth white bean dip, which we scooped up with slivers of the bulb. One large, feathery fennel sufficed for both cocktails and dip.

Provided by Melissa Clark

Yield 1 serving

Number Of Ingredients 8

Ingredients

1 1-inch piece fresh ginger root
1 cup superfine sugar
Tiny pinch kosher salt
1 tablespoon finely chopped fennel fronds, including stems, preferably bronze fennel, plus a sprig for garnish
2 ounces rye whiskey, preferably Old Overholt
3/4 ounce fresh orange juice
1/2 teaspoon absinthe, preferably Kubler
1/2 teaspoon fresh lemon juice

Steps:

Finely grate the ginger, wrap it in cheesecloth and squeeze out the juice.
Make simple syrup by combining the superfine sugar with 1 cup water in a jar; shake until sugar is dissolved. (This will keep in the refrigerator for weeks.)
In a mixing glass, muddle salt and fennel fronds. Add whiskey, orange juice, 1 teaspoon simple syrup, absinthe, lemon juice and 1/2 teaspoon of the ginger juice. Fill mixing glass 2/3 full of ice and shake vigorously. Taste and add more simple syrup if you like.
Using a fine mesh strainer, pour into a chilled cocktail glass. Garnish with a sprig of fennel frond.

Nutrition Facts : @context http, Calories 912, UnsaturatedFat 0 grams, Carbohydrate 197 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 63 milligrams, Sugar 194 grams

GOLDEN BOWL

Golden Bowl image

Make and share this Golden Bowl recipe from Food.com.

Provided by dicentra

Categories Soy/Tofu

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil, divided
15 ounces extra firm tofu, drained and cut into 1/2-inch dice
2 teaspoons low sodium soy sauce, plus more to taste
2 cups steamed broccoli
8 ounces sliced mushrooms
1 cup finely chopped onion
1 cup diced yellow bell pepper
1 cup sliced yellow squash
1/2 cup shredded cabbage
1/2 cup grated carrot
2 tablespoons nutritional yeast (to taste)
2 cups cooked brown rice

Steps:

Heat 1 Tbs. oil in large nonstick skillet over high heat. Add tofu, and sauté 10 to 15 minutes, tossing with spatula, until light golden brown all over.
Sprinkle with soy sauce, and sauté 2 to 3 minutes more to further brown tofu. Transfer tofu to paper-towel-lined plate. Drain and rinse skillet, and wipe dry.
Heat remaining 1 Tbs. oil over high heat. Add tofu and all vegetables. Sauté 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula.
Sprinkle with soy sauce to taste. Sprinkle nutritional yeast over tofu to coat. Sauté a few seconds more. Remove from heat. Serve over brown rice.

Nutrition Facts : Calories 332.7, Fat 13.1, SaturatedFat 2.1, Sodium 140.4, Carbohydrate 41.4, Fiber 8.1, Sugar 6.1, Protein 18

GOLDEN BOWL

GOLDEN BOWL image

Categories Vegetable

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 T vg oil, divided
15 oz. extra-firm tofu, drained and cut into 1/2-inch dice
2 C steamed broc
8 oz sliced mushrooms
1 C finely chopped onion
1 C yellow bell pep
1 C yellow squash
1/2 C shredded cabbage
1/2 C grated carrots
2 T nutritional yeast, or more to taste
2 C cooked brown rice

Steps:

1. Heat 1 T oil in large skillet over high heat. Add tofu, and saute 10-15 min, tossing with spatula, until light golden brown all over. Sprinkle with soy sauce, and saute 2 to 3 min more to further brown tofu. Transfer tofu to paper-towel lined plate. Drain and rinse skillet, and wipe dry . 2. Heat remaining 1 T oil over high heat. Add tofu and all vegetables. Saute 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula. Sprinkle with soy sauce to taste. Sprinkle nutritional yeast over tofu to coat. Saute a few more seconds more. Remove from heat. Serve over brown rice.

GOLDEN MOUNTAIN SEASONING TUNA NOODLE BOWL

Golden Mountain Seasoning Tuna Noodle Bowl image

Great tasting easy noodle dish

Provided by barbara lentz @blentz8

Categories Seafood

Number Of Ingredients 14

Ingredients

2 tuna steaks
1/4 cup(s) plus 1 tbsp golden mountain seasoning sauce
1/4 cup(s) chicken stock
2 tablespoon(s) mirin
1/2 cup(s) brown sugar
4 clove(s) garlic minced
1 teaspoon(s) grated ginger
2 tablespoon(s) hoisin sauce
1/2 teaspoon(s) chili garlic sauce
1 tablespoon(s) cornstarch
1 tablespoon(s) water
4 ounce(s) rice noodles
2 green onions chopped
2 tablespoon(s) chopped peanuts

Steps:

Take 1 tbsp of the Golden Mountain seasoning sauce and pour over the tuna steaks. Rub them around in it and set aside.
Mix the remaining Golden Mountain sauce with the chicken stock, mirin, brown sugar, garlic, ginger, hoisin, chili garlic sauce and lime juice together in a saucepan.
Cook until sugar is dissolved. Bring to a boil and mix the cornstarch with the water and whisk into the sauce to thicken.
Cook the noodles as directed on package and drain. Add a little oil to a pan and sear the tuna steak about 1 minute per side and edges. Remove to a cutting board.
Slice the tuna. Plate the noodles then top with sauce. Add the tuna and garnish with the green onions and peanuts

GOLDEN BOWL

Golden Bowl image

The secret to this recipe is double-frying the tofu cubes to give them an extra-crisp exterior. Nutritional Information Per SERVING: Calories: 348, Protein: 19g, Total fat: 14g, Saturated fat: 1.5g, Carbs: 40g, Cholesterol: mg, Sodium: 98mg, Fiber: 8g, Sugars: 6g

Provided by Joan Hunt @vegancook

Number Of Ingredients 12

Ingredients

2 tablespoon(s) vegetable oil, divided
15 ounce(s) extra-firm tofu, drained and cut into 1/2-inch dice
2 teaspoon(s) low-sodium soy sauce, plus more to taste
2 cup(s) steamed broccoli
8 ounce(s) sliced mushrooms
1 cup(s) finely chopped onion
1 cup(s) diced yellow bell pepper
1 cup(s) sliced yellow squash
1/2 cup(s) shredded cabbage
1/2 cup(s) grated carrots
2 tablespoon(s) nutritional yeast, or more to taste
2 cup(s) cooked brown rice

Steps:

Heat 1 Tbs. oil in large nonstick skillet over high heat. Add tofu, and sauté 10 to 15 minutes, tossing with spatula, until light golden brown all over. Sprinkle with soy sauce, and sauté 2 to 3 minutes more to further brown tofu. Transfer tofu to paper-towel-lined plate. Drain and rinse skillet, and wipe dry.
Heat remaining 1 Tbs. oil over high heat. Add tofu and all vegetables. Sauté 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula. Sprinkle with soy sauce to taste. Sprinkle nutritional yeast over tofu to coat. Sauté a few seconds more. Remove from heat. Serve over brown rice.