It’s an exciting day when a book arrives in the mail… but it’s even more fun when it’s a book by a blogger you’ve admired for years! Melissa Coleman from The Faux Martha is one I’ve watched for years. Her minimalist aesthetic and easy-to-follow recipes are so inspiring — and don’t even get me started on her gorgeous home. With the release of her first book, The Minimalist Kitchen, Melissa shares 100 of her best recipes and tips. Today I am sharing one of my favorite recipes from the book, quinoa bibimbap bowls + giving away a copy and an Oxo product!
Quinoa Bibimbap Bowls
Ingredients
Quick-Pickled Radishes and Carrots
- 3/4 cup water
- 1/2 cup white distilled vinegar
- 2 teaspoons sugar
- 1 teaspoon kosher salt
- 1/8 teaspoon peppercorns
- 3/4 cup mixture shredded carrots and radishes
Sauce
- 2 tablespoons harissa
- 2 teaspoons soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons honey
- 1 teaspoon sesame oil
- 1 clove garlic minced
Quinoa
- 2 cups water
- 1 cup uncooked quinoa
- 1 tablespoon salted butter
- 1/4 teaspoon kosher salt
Green Beans
- 8 ounces haricot Verts (French green beans)
- Kosher salt for salting water
Beef
- 2 tablespoons soy sauce
- 2 tablespoons water
- 1 tablespoon honey
- 2 cloves garlic minced
- Thumbtip of peeled fresh ginger minced
- 1 1/2 cups premade Humble Chuck Roast (recipe below)
Sunnyside Eggs
- 2 tablespoons neutral oil
- 4 large eggs
Garnish (optional)
- 1 jalapeño sliced
- 2 green onions sliced
Instructions
- Make the quick-pickled radishes and carrots. Bring the water to a boil in a small saucepan. In a pint-sized Ball jar with measurements or a glass bowl, add the vinegar, sugar, salt, and peppercorns. Add the boiling water to the vinegar mixture. Stir until the salt and sugar have dissolved. Submerge the carrots and radishes in the pickling solution and let sit for at least 30 minutes. This can be done up to 3 weeks in advance and stored covered in the refrigerator.
- Meanwhile, make the sauce. Stir together all of the sauce ingredients in a small ramekin. Set aside. This can be made a day or two in advance.
- Make the quinoa. Add all the quinoa ingredients to a small saucepan. Bring to a boil, and then cover, reduce the heat, and simmer for 15 minutes or until the water is absorbed. Fluff the quinoa with a fork.
- Make the beans. Fill a medium saucepan two-thirds full with water; bring to boil. Add the beans; liberally salt the water. Cook for 5 minutes. Drain.
- Make the beef. Add the soy sauce, water, and honey to the leftover pan from the beans; heat on medium. Once hot, stir in the garlic and ginger; cook for 30 seconds. Stir in the beef; cook until heated through, about 3 minutes. Remove the pan from the heat.
- Cook the eggs. Heat a 10-inch nonstick skillet on medium-low. Once warm, add the oil. Crack the eggs into separate corners, using a silicone spatula to pull in the whites. If the whites begin to bubble, turn the heat down further or pull the pan off the heat for a second. Cook for 1 minute, and then spoon the oil in the pan over the whites until cooked through. Carefully remove the eggs from the pan. Set aside.
- Assemble the bowls. Divide the quinoa, beef, beans, and eggs among 4 bowls. Spoon the pickled vegetables over each including a generous spoonful of the vinegar mixture. Drizzle with the sauce and garnish, if desired.
Notes
Nutrition
Humble Chuck Roast
Ingredients
- 1 tablespoon kosher salt
- A couple cracks of pepper
- 1 (2-pound) boneless chuck roast
- 1 tablespoon olive oil
- 1/2 cup roughly chopped sweet onion
- 4 cloves garlic minced
- 1 cup pale beer or water
Instructions
- Preheat the oven to 300°F. In a small ramekin, combine the salt and pepper. Preheat a Dutch oven over medium-high heat.
- Meanwhile, pat the beef dry, and sprinkle the top with half of the salt and pepper mixture. Press into the beef. Once the pot is warm, add the oil. Place the beef where the oil pools, salt side down. Sprinkle the side up with the remaining salt and pepper. Sear for 3 minutes on each side.
- Meanwhile, prepare the onion and garlic. Toss them in the Dutch oven, and then pour in the beer, and immediately cover. Place the Dutch oven in the oven, and cook for 2½ hours or until the meat begins to fall apart at the nudge of a fork. Uncover and allow to cool for at least 10 minutes or until cool enough to handle. Pull the fat away from the meat and shred. Store covered in the fridge for up to 4 days or freeze in a freezer-safe ziplock bag in 1½-cup increments for up to 1 month.
Notes
Nutrition
And now, the details of our giveaway! Enter below for a chance to win. 1 winner will be chosen at random by Tuesday April 17, 2018 at 10 am PST. Open to US residents only. 1 winner total. Each winner will receive 1 copy of The Minimalist Kitchen + the Oxo GreenSaver Produce Keeper, 4.3 qt, one of Melissa’s favorite OXO products. Total prize value is over $42. Good luck!
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I think what I love the most about The Minimalist Kitchen is how Melissa provides so much education about setting up your kitchen and choosing the tools that will help you achieve a wide variety of meals. As a small house owner, everything in our kitchen has to serve multiple functions because space is so limited. Every time I crack open my copy for a recipe, I learn something new and it helps me feel better about the items we have in our kitchen. I even think it’s helped me to be a better home cook! Today is the first day the book is available to order, so if you’re too impatient to wait for the giveaway to end, you can pick up a copy here.
So what do you think of the recipe?? Let us know your thoughts in the comments below. We hope you enjoy it!
photography courtesy of Melissa Coleman from The Faux Martha, shared with permission.
