In our latest #MakeItWithHB episode, host @MirandaMalisani pairs up with food blogger @LivingLou to create delicious buckwheat bowls for breakfast and dinner! All the meal prep is done using the Hamilton Beach Compact MultiCooker and Stack & Snap Compact Food Processor!
Watch the full video and recreate the recipes at home!
Using the Compact Multicooker add 1 cup of water and 1 cup of buckwheat and press cereal button. Meanwhile, peel and slice beet in half. Shred in food processor using shredding disc. Wash and cut pepper and slice in food processor using slicing disc. Wash and chop avocado into cubes.
Once buckwheat is cooked, store half in the fridge for breakfast the next day.
Assemble all ingredients and drizzle olive oil over top before eating.
This yummy meal is quick, simple and easy to prepare. The shrimp cooks quickly, and the basmati is easy to make in a rice cooker. Just add the rice, broth and salt and it will beep when it’s done. Delicious rice has never been easier. When the rice cooker is finished, stir in some of the tomatoes, feta and oregano to create a Mediterranean style base.
Grilled shrimp is one of our favorite summertime treats, but there’s no reason we can’t enjoy it in January with an indoor searing grill. Shrimp does well on the grill because it cooks rapidly at high temperatures. We grilled our shrimp on kebab sticks, but you can use a grill basket or foil if you prefer. Make sure the grill is very, very hot before placing shrimp on the grates, so it cooks quickly and gets perfect grill marks. To present the dish, you can simply lay a kebab over the bowl or you can slide the shrimp off and serve it over the rice.
Fresh oregano makes an aromatic garnish, and the lime wedges add a pop of bright flavor to the meal. We especially like to squeeze lime juice directly over the shrimp to bring out its flavor. Eat leftovers the next day in the form of a cool, refreshing salad – just mix any remaining shrimp into the leftover rice and refrigerate in an airtight container. The next day, you’ll notice even more oregano flavor in the rice. We love this dish for its ease and bright flavours, but also because it’s healthy while feeling hearty.
Whether you overslept the alarm, the dog woke you up extra early (because who needs sleep?), or someone can’t find the car keys, there’s always something keeping the morning from going smoothly – no matter how hard you try.
While you can’t control most of the morning’s mishaps, you can make sure the kiddos are well fed before they sit down at their desk. This PB&J breakfast bowl will stick to their bones (no teacher wants to see their hangry side) and get them through until lunchtime. While your kids may cringe at the word “oatmeal,” the Test Kitchen added some of their favorite flavors and toppings to make it kid-tested AND kid-approved.
In your Hamilton Beach® rice cooker, combine water, oatmeal, salt, and cinnamon. Cover the rice cooker and set it to Hot Cereal or Heat/Simmer for 25 minutes. The rice cooker is a great tool for morning meal prep. Instead of attending to oatmeal on the stovetop, you can put all the ingredients in the rice cooker and walk away.
When the oatmeal is finished cooking, transfer to the kid’s favorite breakfast bowls and top with peanut butter and grape jelly (strawberry would be yummy too). Add some fun toppings like sliced banana, grapes, raisins, or cinnamon for even more flavor.
Serve this breakfast bowl with a glass of ice-cold milk and take a breather. Because before you know it, it’s time to funnel them out the door to the car or bus.
Meal prep is all the rage. Making time for meal prep might seem a little intimidating, but with these Test Kitchen tips, it’s easy to turn meal prep from a headache into a habit. Whether you have your #MealPrepSunday routine down or are simply sick of grabbing canned soup or going out to eat on your lunch break, Mediterranean chicken quinoa bowls are a delicious meal you can easily prep for the week ahead.
To make meal prep a breeze, do your cooking over the weekend so your meals are ready and waiting when the busy work week starts.
Slow cookers and rice cookers are great meal prep tools. We used both to help prepare the chicken quinoa bowls. Over the weekend, make basic shredded chicken in your Hamilton Beach® slow cooker and quinoa (brown rice would also be delicious in these bowls) in your Hamilton Beach® rice cooker.
Once the chicken and quinoa are cooked, you’re ready to assemble the bowls for the week. We filled five to-go containers (any containers that seal will work), with shredded chicken, quinoa, and a variety of Mediterranean ingredients. Chickpeas, ripe tomatoes, feta cheese, artichokes, cucumbers, and olives add tons of flavor and color to your weekday lunches.
We topped the bowls with a creamy greek dressing. You can easily whip up a homemade dressing in your Hamilton Beach® single-serve blender (another helpful meal prep tool) or use your favorite store-bought variety. Pour your dressing of choice into mini to-go containers (you can buy them online or at the grocery store). They fit perfectly on top of the other ingredients so you can seal the salad and the dressing in the same container.
Say goodbye to sad desk lunch and hello to bright, fresh Mediterranean chicken quinoa bowls. For the full recipe, click here.