The Rainbow Sauté Game:
Here’s an easy cooking game I like to play that helps me eat a healthy variety of whole foods. You can play this game anytime you want to make a simple dish, and the game works well for dinner parties.
Object of the game: Get as many colors of the rainbow in the dish as possible.
How to Play:
Make sure you are using a pan that suits the amount of players involved. I love my deep frying pans for this. Start by heating your pan on medium with a fat like oil, butter, ghee or lard. Dice/grate/chop anywhere from a single slice to a full onion and 1-3 garlic cloves (Hint: purple/red/yellow onions can be used). If you don’t have fresh onion or garlic, you can sub out with dry ingredients.Cut up meat if it isn’t already, and then throw into the pan. Start grating/dicing/slicing and chopping up hard veggies, and then softer veggies. When meat is cooked, throw in the hard veggies and ¼ to ½ cup of water or broth. Once hard veggies are softer or where you want them, throw in leafy greens, quicker cooking veggies and ingredients.
To play the Mexican flavored version add:
- 1 cup tomatoes (canned, fresh or dried)
- 1-2 tsp. cumin
- 1-2 tsp. spicy chili powder (hot sauce, jalapeno, pepper flakes, etc.) as your taste likes
- Salt and pepper to taste
- Fresh cilantro (dry if you don’t have fresh)
- Optional Citrus (lemon or lime)
For a twist, add 1 tbsp. cocoa powder and 2 tbsp. tomato paste or ½ cup tomatillos and 2 tbsp. of honey. MOLE!
- 1-2 tbsp of turmeric
- 1-2 tsp of cumin
- Optional: 1-2 tsp. coriander and cardamom (spicy, so hot sauce, jalapeño, pepper flakes, etc.) as your taste likes
- Instead of salt, soy sauce (about 1-2tsp.)
- Pepper to taste
- Grated fresh ginger to taste so about 1-3 tsp. Or dry ginger
- If you have it at least two of the three: basil, cilantro and citrus.
- Season with soy sauce and pepper to taste.
I like to add mushrooms to this one. Plus, it allows me to eat snap peas, bok choy and other asian veggies.
- 1-2 cups of fresh or canned tomatoes
- Fennel fresh or dry or seeds 1-2 tsp.
- Basil 2-4 tbsp
- Optional: oregano, thyme, marjoram, sage
- Salt and pepper to taste
- Optional: tomato, marjoram, basil, thyme
- 1-3 tsp of sage, fresh or dry
- 1-2 tsp of lavender flower.
I like to use squashes and root veggies in this one. It’s also amazing with chicken and kale with potatoes.
Strategy: Tired of chopping and slicing? Don’t have a mandolin slicer? No worries! Grab your cheese grater and grate up: carrots, potatoes, turnips, yams, squash, onion and garlic. Use scissors to cut up leafy greens, green onion, garlic, onions and meats.
Challenge yourself with a variation I call the “Fridge” version: Use only ingredients you already have on hand (don’t go out and buy anything). This variation is for advanced players.
This is an excellent way to throw a dinner party. Invite a bunch of people, and everyone brings as many colors as they have in the fridge, pantry or freezer.