fridays with oscar | buddha bowls and grog
who is ready for friday? besides oscar and ollie? okay, maybe their monday looks a lot like sunday or friday for that matter but let me assure these two rascals are up for fun on any given day. that’s the best part of owning pets. when are they not revved and raring to go? well, they do like their naps, but maybe that’s the secret ingredient to an energetic day – lots of cat (dog) naps!
isn’t this teepee the cutest? mr. style saw this on a recent outing and thought it would be perfect for ollie. we first spied something similar at our son and future daughter-in-law’s apartment that’s set up for their ten-pound critter dante. although his tent comes with a cute sign that says “no grrrls allowed.”
but it’s friday, gang! another summer week just disappeared in a nano-second. thunderstorms are still blowing in and out of town leaving behind puddles, lush landscapes, and a cooped up oscar. as for me, i don’t mind the pitter patter of raindrops on the roof especially when i’m whipping up dinner and deciding on which cocktail to concoct.
fresh flowers are a must when setting the table. trader joe’s has a fabulous flower section at such reasonable prices. it would be a crime to leave empty-handed.
today’s dish is sooooo easy to make, it’s also nutritious and delicious. it’s fashioned after a buddha bowl which means it’s filled with various greens, roasted or raw veggies, and a healthy grain like quinoa or brown rice. sometimes, they include toppings like nuts, seeds or dressings.
Cuban Quinoa Bowl with Spicy Lemon Cashew Dressing
An intensely flavorful and delicious Buddha bowl topped off with a spicy dressing.
- 2 tbsp flat parsley
- 3 green onions (minced)
- 2 sweet potatoes
- 2 tbsp olive oil
- pinch cinnamon
- kosher salt
- 1 cup black beans (rinsed, and drained)
- 1/2 large avocado
- 2 tsp cilantro (chopped)
- 1/2 tsp lime juice
- 3 cups greens (arugula, baby spinach)
- 1 cup cherry tomatoes (halved)
- 1/4 cup cashews
- 1/2 cup hot water
- 1 clove garlic
- 1/2 tsp red pepper flakes
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 2 tsp agave
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Preheat the oven to 400 degrees. Place the cashews in a glass and cover them with hot water- set aside to soak for 10-20 minutes.
For the Quinoa:
I use a shortcut as Trader Joe’s offers ready to heat Quinoa in their frozen food section. Then I doctor it with chopped parsley and green onions.
While the Quinoa is cooking, make the sweet potatoes:
Toss the sweet potatoes with 2 tablespoons of oil, cinnamon and kosher salt and roast on a bare sheet pan for 20 minutes until golden brown and tender.
Drain and rinse the black beans.
For the smashed avocado:
Using a fork on a cutting board, sprinkle the avocado with salt and add the lime juice and the cilantro and smash everything together until well combined but still chunky.
Assemble the bowls by dividing the quinoa between 2 bowls, and topping with half of the sweet potatoes and half of the black beans. Add greens and tomatoes to each of the bowls.
To make the Spicy Cashew Lemon Dressing:
Drain the cashews and add them to a blender with the garlic, red pepper flakes, olive oil, lemon juice, and agave. Puree on high until smooth- season to taste with kosher salt.
Drizzle the bowl with the dressing and add more as desired to taste.
today’s cocktail is fashioned after traditional navy grog that dates back to the 1700s as a drink for sailors, where rum was combined with lemon, spices, and honey or molasses to prevent scurvy. remember those classic movies where a sailor decked out in a breton tee bellied up to the bar and asked for grog? it’s all sorts of fun researching hand-crafted drinks. anyhoo, this drink was recommended to go with beans and rice. and it does. it’s also quite refreshing especially since it’s garnished with mint. but just when you think you have your bar well-stocked, guess what? there’s always one ingredient i don’t have on hand like bitters or Demerara rum or fresh grapefruit juice… the liquor store loves me.
Navy Grog
Perfect drink for ribs and a game, or beans and rice served with grilled pineapple.
- 1 ounce light rum
- 1 ounce dark rum
- 1 ounce Demerara rum
- 3/4 ounce fresh lime juice
- 3/4 ounce fresh grapefruit juice
- 3/4 ounce honey syrup
- 1 ounce club soda
- mint spring (garnish)
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Shake ingredients, except soda, with ice and strain into a rocks glass filled with ice. Top with club soda and garnish with a spring of mint.
double old-fashioned | bee goblets
pants | tee | sandals | similar belt
pants | tee | sandals | similar belt
pants | tee | sandals | similar belt
pants | tee | sandals | similar belt
cheers to friday! oscar, ollie, and i wish each of you a lovely weekend!
Thanks for the Cuban Bowl recipe, Beth. Yum!
this is so easy to make, good for you and is downright delicious! definitely a keeper. xo
Happy Friday Beth! I am from Guyana (formerly British Guiana) and we produce Demerara sugar and rum. I live in Texas and recently found a liquor store which sells Demerara rum so I will definitely make this grog. I look forward to Friday’s with Oscar so that I could try your recipes. You are an inspiration! Have a blessed weekend!
love to learn this fun fact! i have to say the grog tasted exceptionally good most likely because it contained Demerara rum. thanks for stopping by. xo
Hi, Beth…love the recipe, but, am confused about where the avocado is used… as part of the dressing or just dumped into the bowl? Thanks!
yes, the avocados are layered into the salad just like the black beans and sweet potatoes. con appetite! xo