We had a great challenge this month, something I’ve been experimenting with a lot, myself. The edible container. Maybe it was in college when I encountered my first taco salad in a crunchy tortilla bowl. Heaven! The nutritious salad cancelled the negative effects of the fried tortilla shell. Come on, haven’t you ever eaten a brownie with a Diet Coke? Same thing!
But, seriously, the opportunities are endless.
Renata of Testado, Provado & Aprovado! was our Daring Cooks’ April 2011 hostess. Renata challenged us to think “outside the plate” and create our own edible containers! Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 17th to May 16th at The Daring Kitchen!
Renata was a great guide and showed us numerous edible container ideas, some I’ve seen (soup in bread) and some I haven’t (the noodle bowl). And the amazing crew of Daring Cooks have really gone all out with their creativity. I really love this group because the inspire me every month and encourage me to challenge myself and my imagination.
The key to us Daring Cooks was to come up with a SAVORY edible container. Dang it! Last summer I experimented with some healthy, high-fiber toast and came up with some AMAZING French Toast Cups with Orange Cream Cheese & Fresh Fruit. This is definitely a keeper and great for large number of guests.
But, it’s not savory.
Okay, I also had modified the french toast into a SAVORY container, with fresh thyme and chives and made a wonderful bowl for Beef Stroganoff.
Oh, yeah, ladle on the sauce, baby!
Then there the my Cowboy Breakfast Cups I came up with for Newman’s Own (pictured at the top) using a tortilla as my bowl. Great to make ahead and reheat for a breakfast-on-the-go.
Last summer I ditched the carbs and baked an egg in a tomato…
Gorgeous and delicious!
I’ve been trying to eat Gluten-Free this past month, to save my spreading bottom and my unreliable stomach. So for the Daring Cook’s challenge, I made Crab-Stuffed Mushrooms. I love, Love, LOVE stuffing mushrooms. Mushroom caps make wonderful shells, whether you are making mini-pizzas or stuffing them with spinach and artichokes.
I also made some lovely Italian Sausage Stuffed Peppers. My husband and I fought over the leftovers.
I’ve got some phyllo in the freezer, but I never got around to using it for THIS challenge. I’m sure I’ll find a use for it some other way! And, I didn’t get time to experiment with my idea for rice cups. Spring Break got in the way of that.
Well, so did taxes and volunteering in my 3 kids’ classes. I always have BIG IDEAS and little time to execute them all.
So, it’s YOUR turn to go get creative in YOUR kitchen.
And don’t wash your bowls – EAT THEM!
AND, don’t forget to vote at the Daring Kitchen for your favorite edible container! Trust me, there’s a lot to choose from!