It’s Sunday which means another cookbook! The Pollan Family Table comes straight from the family of one of my favorite food authors: Michael Pollan. Such a big part of the way we eat stems from how we were raised and the environment we surround ourselves with, so this cookbook was absolutely fascinating. All the recipes come straight from the women of the Pollan family (Michael’s three sisters and his mother.) I think what I love most about this book is that the recipes are approachable and easily inspire a hearty, healthy dinner that brings the family together.
The book is divide into 3 chapters of the different meats, one chapter on vegetarian meals, pasta, soups/chilis, salads, vegetables and sides, homemade basics (like this teriyaki sauce) and desserts. The recipes are full of flavor and I love the use of grains and legumes throughout the book. So far I’ve tried the shaved brussels sprouts salad with pecorino cheese, spanish tortilla with spinach and manchego cheese, and the orecchiette with sautéed artichoke hearts, broccoli, and sun-dried tomatoes. The book also highlights pantry essentials and how to shop for each meal.
I wanted to share the teriyaki sauce from the book because it highlights one of the greatest things you can do for yourself: build a wonderful supply in your pantry. Each one of the ingredients in the sauce are items I always have on hand (including the garlic and the ginger.) While the mirin and sesame oil aren’t commonly used, I always keep them on hand for sauces like this or a bit of a kick in a noodle bowl or when making potstickers. This broccoli bowl is one of my favorite, quick meals (even with making the teriyaki sauce, it’s still fairly quick.) And, if you have leftover chickpeas and teriyaki sauce, you can make these loaded sweet potatoes.
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- Teriyaki Recipe
- 1 teaspoon sesame seeds
- 1 teaspoon cornstarch
- 1/2 cup low-sodium soy sauce
- 2 tablespoons mirin
- 2 tablespoons dark brown sugar
- 1 teaspoon minced garlic
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon sesame oil
- Broccoli Bowl
- 2 cups cooked brown rice
- 2 teaspoons olive oil
- 1/2 bunch scallions, diced
- 2 cups broccoli florets
- 3/4 cup chickpeas, drained and rinsed if using canned
- Sesame seeds, for topping
- In a dry skillet, cook sesame seeds over medium heat, shaking the pan occasionally until the sesame seeds are fragrant and begin to darken. Set aside.
- In a small bowl, stir together cornstarch with 2 teaspoons warm water. Set aside.
- In a small sauce pan or skillet with high sides, combine the soy sauce with mirin, brown sugar, garlic, ginger, and 1/3 cup of water. Bring sauce to a low boil over medium-high, then reduce to medium heat and stir in the cornstarch mixture. Continue stirring until the sauce thickens, about 5 minutes. remove from heat and stir in the sesame oil and sesame seeds.
- To make the broccoli bowl, heat olive oil in a medium skillet over medium-low heat. Stir in the scallions and cook until soft, 1 to 2 minutes. Add broccoli florets and let cook for a 1 minute. Add 3 tablespoons water to the pan, cover, and let broccoli steam until tender, 2 to 3 minutes (may be slightly longer depending on the size of your florets.) Remove the lid, stir in chickpeas and cook until chickpeas are warm. Add 1/4 cup of the teriyaki sauce and cook for 1 minute more. Serve on a bed of rice.
*I’ve been known to sub in honey for the brown sugar. Definitely not the same but I like the overtone the honey adds.
*Leftover sauce can be stored in the refrigerator up to a week or in the freezer for a month.