Sprint 2 the Table

Appetites and Adventures

Spinach Shiitake Miso Soup

By

Forever Lazy

 

Ah, how I wish I could be.

Ok, maybe not lazy… but free of work.  If I didn’t have to work, I’d still cook, workout, and travel.  I’ve come to terms with the fact I’m not happy unless my hair is on fire.

And I’d still want one of these:

 

It’s like a Snuggie.  But better.  The Forever Lazy even has snaps in the back for easy bathroom access.

The only thing that would make this more perfect would be if it had feet.

 

They’re buy one get one free right now – just $29.95 for 2!  Who wants to go in on a pair with me?*  It’s 22 degrees… my snuggie is ON right now.  (I’m not kidding, I have a Georgia Tech Snuggie).

*Forever Lazy did NOT ask me to promote the stroke of genius.  I do wish they’d send me a freebie to review!

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This has become Miso week.

 

With my throat feeling scratchy and the onset of cold weather, warm soup was my dinner craving.  Eying the miso paste (a.k.a. my new love), I decided to try a miso soup.

 

Miso has many health benefits:

  • Loaded with amino acids
  • Aids in digestion
  • Good source of Vitamin B
  • Reduces breast cancer risk
  • High in antioxidants

 

Not to mention it’s delicious.  How is it that I’ve never used miso before?!

This soup came together quickly and the different garnish options added a lot of fun flavors.

 

A couple of tips:

  • Add the first 2 tablespoons of miso and taste to see if you need the third – the strength of the flavor varies depending on the brand a color (lighter = sweeter)
  • Mix it in a small bowl with some of the hot broth before adding to the pot – this eliminates clumps 
  • Don’t skip the garnishes – they make the dish more flavorful and they’re fun to decorate with
  • Get creative!  You can add anything to the base – kelp, daikon, tamarind, wakame (seaweed), shrimp… to name a few!

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Spinach Shiitake Miso Soup

  • 3 oz soba noodles
  • 4 C water
  • 1 C shiitake mushrooms, sliced
  • 1 in piece fresh ginger, minced
  • 3 cloves garlic, minced
  • 6 oz tofu, cut into small cubes
  • 2 T miso
  • 2 C fresh spinach
  • Garnishes: green onion, carrots, cilantro, sriracha
  • S+P, to taste

 

Cook soba noodles according to package instructions.  Drain, run cold water over the noodles to stop them from cooking, and set aside.

In a pot, add water, ginger, garlic and mushrooms and bring to boil.  Lower heat, just high enough to maintain temperature. 

Spoon a bit of the hot water into a small bowl.  Stir in miso to that it dissolves evenly.  Add back to pot and stir to combine.  Taste, and then add more miso a bit at a time as needed.  Let simmer for a few minutes.

Add tofu, stirring to combine.  Remove from heat and add in spinach leaves, allowing to sit 2-3 mins until tender.  Taste and season with pepper and sea salt as needed.

Garnish with chopped green onion, julienned carrots, fresh cilantro, and sriracha.

Note: “Traditional” recipes use dashi (a Japanese broth containing dried kelp, sardines, and/or skipjack tuna) rather than water as the broth base.  I didn’t have any on hand, but I’m sure it would be fantastic.

Makes 4 side dishes 2 main.

***

Need some healthy baking tips to start the year off right?  Check out my guest post over at My Naturally Frugal Family!

Do you have a Snuggie?  How about a Forever Lazy?

Have you worked with miso before?

 

Mile-a-Day Challenge + WIAW

By

Waking up to an alarm was cruel and unusual punishment this morning.

 

Thank god it’s a short week because after so much time off (or at least out of the office), getting back to normalcy hurt a little.  Like a good back-on-track human, I only hit snooze 3 times before getting up and hitting the gym for a quick Body Rock workout and a 1 mile run.

 

1 mile everyday is January is my goal.  It’s about the longest I can stay on the dreadmill and I refuse to run outside when it’s 22 degrees outside.  When I saw the January Mile-a-Day challenge on The Sweaty Betties, I knew it was the perfect fit for me.

This is my way of *hopefully* maintaining some semblance of running shape while on my running “break.”

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Another benefit of a short week is that it feels like What I Ate Wednesday came faster!  Happy 50th, Jenn!!!

 

 

I’m in full-on snack mode.  I want to eat veggies and protein, and I want to eat them often.

 

Breakfast:

Post-workout breakfasts are usually cold, but this morning was a mini workout… and it was only 22 degrees outside.  A warm Pumpkin Zucchini Muffin topped with melty peanut butter and a side of hot green tea hit the spot.

 

 

 

Lunch:

“Meat” loaf leftovers!  This vegan loaf was even more awesome on day 2.  The flavors came together even more and provided a delicious, warming work lunch.

 

In case you missed it, check out the recipe for my (vegan!) Asian-Inspired Sweet Potato Lentil Loaf here.  I can’t tell you enough to try it – I can’t believe it took me so long to make one!

Today I ate it with raw zucchini sticks (if you on’t already eat it raw you have to try it) and red pepper hummus.

 

Dinner:

Since I’m obsessed with my new discovery – miso – I made a miso soup!


 

This was an amazing, hearty noodle-filled soup with plenty of green and just enough spice to make my nose run.

Recipe to come tomorrow!

 

Snacks:

Most people are probably the opposite, but I snack MORE when I’m a work.  It is my equivalent of a smoke break. 🙂

 

Cutie + lots of water

 

Primal Vegan Jerky

 

Think Thin Cookies n' Cream Bar

 

Attempt #1 at a Protein Microwave Muffin. #Fail

 

***

I was feeling under the weather… but I SWEAR the miso cured me.

Are you doing any January challenge?  Want to run with me? 🙂

Do you snack more at work or at home?  The same?

 

Starting Off 2012 Right

By

Notice anything new?

 

Look up… there’s gullible written on the ceiling.

I kid.  Look at the top of the screen.  I have a new HEADER!!!

 

The amazing, talented, and hilarious Holly @ The Healthy Everythingtarian designed it for me.  If you don’t already read her blog, then you should start.  She is a great writer and makes some of the most yummy-looking food on the web.

 

In addition to the new header starting my 2012 off right, I did a couple of other things to kick off the New Year:

Dinner with some of my best friends

 

 

An awesome drink

(ok, a few awesome drinks…)

Blind Eye - mezcal, raspberry syrup, cynar, lemon, and cava

 

 

Pumpkin Zucchini Muffin with Peanut Butter “Icing” for Breakfast

(click here for recipe)

 

Peanut Butter Icing

  • 1 T peanut four
  • Splash unsweetened almond milk
  • 1/4 tsp cinnamon
  • Pinch of salt

 

12K run for 2012

 

Green Smoothie

 

Banana Avocado Smoothie

  • 1/4 avocado
  • 1/2 banana
  • 1 C spinach
  • 1 scoop vanilla protein powder
  • 1 tsp Maca
  • 1 C unsweetened almond milk
  • 1/4 tsp cinnamon
  • 1/2 tsp almond extract
  • 4-5 drops liquid stevia
  • Ice + Water, to taste

 

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Remember when I said I’m not a Resolution-maker?

 

I lied a little… I set 5 goals for 2011:

  1. Run another Half Marathon – Check!
  2. Work on my fitness, focusing on nutrition and building muscle – Check-ish.  There was a little holiday indulgence and I only made it to a 2 pack.
  3. Develop more original recipes – Check!
  4. Surround myself with good people – Check!  I have the best friends. 🙂
  5. Advance at work – Check!  I was accepted into a leadership program and exceed my goals for 2011.

 

Writing down goals DOES work – I hit all 5 (with those small exceptions).

 

In 2012 I just want to start off with this in mind:

 

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Last week was a little crazy with the unexpected travel, but I managed to squeeze in 6 days of workouts.  I started 2012 with a 12K run.  Doing it in kilometers was a little cheat… but I can’t just bust out 12 miles like Matt. 😉  I was pleasantly surprised at how good it felt since I haven’t been running.  My pace was even good at a 7:37 min/mile average.

Workout Recap (12/26 – 1/1)

  • Monday – TRX suspension class, 100 push-ups
  • Tuesday – This BodyRock, Elliptical – 45 mins, 100 push-ups
  • Wednesday – Rest, 100 push-ups
  • Thursday – Kickboxing, TRX
  • Friday – Tris/Chest
  • Saturday – Kickboxing, 100 push-ups
  • Sunday – 12K run (in honor of 2012), 100 push-ups

***

I’m looking forward to a kick ass 2012!

How did you start off the new year?

What are you most looking forward to this month?

 

Top 11 in 2011

By

2011 was a big year.

 

 

I began this blog at the end of 2010 (yes, I missed my blogiversary), and I cannot believe how much my life has evolved since.

Thank you, thank you, thank you to all of the wonderful bloggers out there.  You have inspired me in so many ways – introducing me to new foods, pushing me to think of new flavor combinations, motivating fitness and healthy living by example and through kind comments.

 

Resolutions aren’t my cup ‘o tea – I like to tackle goals as I think of them throughout the year.

In lieu of posting those and in honor of a rockin’ 2011, I decided to list the top 11 posts for the year.

 

Often I see bloggers comment that they don’t necessarily agree with the top posts… but in this case I largely agree.  There are a couple of soups/stews not on the list – but you guys apparently like breakfast and dessert (and I have no room to judge)!  Out of these 11 my top 3 are #1, 2, and 7.

 

Top 11 in 2011

1. Sparkling (Champagne) Cake Balls (these would be great to bring to a NYE party – toast with balls!)

 

2. Peach Cobbler Chia Pudding (with an overview on the benefits of chia)

 

3.  Sweet Potato Pie Oatmeal

 

4. Rosemary Lemon Shortbread Cookies

 

5. Coconut Banana Chocolate Chip Cookies (with an overview on the benefits of coconut flour)

 

6. Coconut Milk Greek Yogurt (with PBJ Vegan Yogurt recipe)

 

7. Cherry Balsamic Chickpea Salad (this was one of my favorite meals of the year)

 

8. Biscoff Cookie Dough Balls

 

9. Liquid Sweet Potato Pie

 

10. Garam Masala Daal (this post also includes my favorite Banana Cashew Chia Pudding recipe!)

 

11. PB&J Pancakes (gluten-free and vegan!)

Thank you to everyone who has read this blog, left a comment, passed along my link, written an inspiring blog… I am honored to have you all in my life and wish nothing but the best for us all in 2012!

***

I stopped posting on weekends… but check back tomorrow for a special Saturday post that might come in handy this weekend.

If you are a blogger, are your “most viewed” recipes the one you like the most?

What is your biggest hope or goal for 2012?

 

Sweet Potato and Toasted Marshmallow Cake

By

A.K.A. The best thing I’ve ever put in my mouth.

I only wish I could take credit for this recipe.

While at the FoodBuzz Festival this fall I met Mai @ Butter and a Pinch of Salt.  She recently posted a link to this cake recipe and declared it the best cake she’s ever made.  Knowing she’s an accomplished baker, I had to try this out for myself.

Christmas is the perfect time to make the most fattening cake ever to share with friends and family!

This cake is incredibly moist thanks to the sweet potato.  The texture silky beyond your wildest dreams.  The toasted marshmallow layer is insanely good – especially when you get a little crunchy bit.  And the buttercream… I’ll just say that the bowl I mixed it in was clean before we put it in the dishwasher.

In the interest of full-disclosure, There are a few negatives to this deliciousness.

The Downside:

  • It took forever to make – I think I spent 4 hours on it
  • There are 5 sticks of butter in it
  • The Swiss buttercream icing can be tricky… I had to make it twice.
  • Splitting cakes to make the layers may induce a heart attack
  • It is addicting

 

All of that aside, you should make this cake at least once.  I know I’ll be making it again next year.

Some Notes/Tips:

  • Freeze the cake layers before trying to split it
  • When she says don’t let the water boil while making the icing… trust her
  • Don’t skimp on the pecans
  • Add more ginger pieces in the cake
  • Don’t stay home alone with it if you can’t be trusted around desserts like me

The best desserts of the night posing together: Sweet Potato Pie and Red Velvet Cakes

I have to agree with Mai – this is the best cake I have ever made.  One of my tasters said “it’s the perfect combination of a pie in cake!”  Indeed.

Recipe credit goes to my new idol – Sweetapolita.  Click here to unlock her secrets.

***

This is a once a year cake… but I’m already counting down the days until next year.

What is the most time-consuming food item you’ve ever made?

Was it worth it?

Tuesday is the New Monday

By

 

It’s hard to believe it’s all over!

 

Christmas seems to have flown by.  While I’m always ready for the rush to be over, it’s a little sad too.  I love the lights and anticipation… and the baking. 🙂

 

I have to go out of town unexpectedly this morning, so today’s is a photo recap.  I hope everyone had a very Merry Christmas, Happy Hanukkah, Happy Kwanza, or Merry Un-Affiliated Holiday Weekend!

 

Christmas Eve Breakfast - Toad in a Hole with white truffle salt and greens

 

Bacon Spread = new favorite WF discovery

 

The best cake I've ever made

 

Round 1 of desserts

Mom, we're out of 'nog!

The calm before the storm Christmas Morning

My favorite present

Too much excitement for this tired puppy!

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The fitness recap is a day late too… but I managed to NOT take a day off this week.  Saturday was a little light, but I still got moving.  That’s sometimes the hardest part this time of year – making the time for yourself to get out to do even a little fitness.  Once I do it I’m so happy I did.  It’s true what they say – you never regret a workout!

Two things to highlight:

  1. I’m still digging Body Rock – it’s a great resource when you only have a few minutes to squeeze in a workout
  2. I went running for the first time in a month – the worst part about not running is how very hard it is to get back out there.  My legs felt like sandbags.  I won’t be taking that much time off again!

Workout Recap (12/19 – 12/26)

  • Monday – P90X Biceps/Back, 100 push-ups
  • Tuesday – This BodyRock, Kickboxing, Legs
  • Wednesday – P90X Triceps/Chest
  • Thursday – This BodyRock (again), 4.5 mile run, 100 push-ups
  • Friday – Kickboxing, Elliptical
  • Saturday – All 3 of these BodyRocks, 100 push-ups
  • Sunday – This BodyRock (again), P90X Shoulders and Arms, Ab Ripper X
  • Monday – TRX suspension class, 100 push-ups

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Later this week I’m going to share Christmas brunch and the details on that cake… it was insane.  I wish I could take credit for that recipe!

What was the best present you received?

Are you a little relieved the madness is over?  Maybe just a little sad too?

 

Salted Biscoff Hazelnut Cookies

By

You know you need one more cookie recipe.

Salted Biscoff Hazelnut CookiesOk, maybe 2.

I made about 100 cake balls as dessert for last Saturday’s holiday party.  If you recall, about a month ago I created 2 varieties:

For the party, I made both again.  Variety IS the spice of life.

Upon polling the crowd, I confirmed my theory that the one you like best depends on whether you prefer dark or white chocolate.  I like dark.

Since it was my first catering job, I was extra-paranoid about running out of food… so I baked cookies too!

I thought Chocolate Sea Salt Cookies were the best thing ever… but Salted Biscoff Hazelnut Cookies may have ousted it.  *Gasp*

These are a shortbread cookie – thick and buttery.  I love the texture of shortbread (hence these rosemary-lemon and olive-basil cookies), yet I rarely make them without a savory component.

I’m so glad I tried it – the hazelnut with the brown sugar-y Biscoff spread was like buttah in my mouth (in a good way… I realize a mouth full of better isn’t for everyone Paula Deen).

Cookie #2 was my mom’s favorite: Coconut Macaroon Cookies.

With just 4 ingredients, these are the easiest things you’ll ever make.

If you love coconut, make these ASAP.  Recipe found here at Pearl and Pine (Sarah’s photography rocks, btw).

Salted Biscoff Hazelnut Cookies

by Laura Hall

Prep Time: 20 mins

Cook Time: 18-20 mins

Keywords: bake dessert biscoff hazelnuts cookie

Ingredients (24 cookies)

  • 2 C flour
  • 1/8 tsp baking powder
  • 1/4 tsp salt
  • 3/4 C salted butter, room temp
  • 1/3 C sugar
  • 1/3 C firmly-packed brown sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 C Biscoff spread
  • 1/3 cup hazelnuts, chopped
  • Fleur de sal (for topping)

Instructions

Sift together flour, baking powder, and salt in small bowl.

Cream together butter and sugars with mixer until well-blended and whipped. Add vanilla extract and egg, mixing to combine. Combine Biscoff spread with into egg mixture, again mixing until well incorporated.

Gradually add the flour mixture, mixing until just combined – careful not to over-mix. Fold in hazelnut bits.

Roll dough into a log about 3 in thick. Place the log on the edge of wax or parchment and roll it up in paper. Chill at least 2 hours in fridge until firm enough to slice. (You can also freeze until you need them.)

Preheat your oven to 300 degrees. Line cookie sheet with parchment paper. Slice log into 1/4 inch thick rounds and place them on the prepared baking trays (leave room for them to spread just a bit). Lightly sprinkle fleur de sal salt onto each round.

Bake 18-20 mins. Cookies are done with they turn a light golden-brown color. Allow cookies to cool completely before moving.

Note: You can sub any nut butter for the Biscoff (but if you haven’t tried Biscoff spread yet you are missing out!).

Powered by Recipage

***

 Happy Holidays, Everyone!  

I hope you all have a fun, happy weekend full of deliciousness.

Will Work for Cookies

By

Just call me Cookie.  Monster.

 

 

 

Participating in the 1st Annual Great Food Blogger Cookie Swap, hosted by Lindsay of Love & Olive Oil and Julie of The Little Kitchen turned out to be a genius move.

I received 3 dozen of some of the most delicious cookies of the season.  All I had to do in return was mail out 3 dozen of my own.

 

The cookie recipe I used was based on my favorite Chocolate Sea salt Cookies.  More on that later.  

Here are the goods I received:

1. Neiman Marcus Cookies

 

 

Have you guys ever heard the urban legend about the women who was charged $250 by Neiman Marcus for their cookie recipe?  The story goes the she sought revenge by widely distributing the recipe.

Thank god she did, because the result was my receiving 12 of them from Erin @ Adventures in Pigging Out.  They almost didn’t get photographed before my friend and I massacred the bag.

 

 

2. Rosemary Shortbread

 

 

These herb-y rounds were made for me by Elizabeth @ Big Body, based on a recipe by Heidi Swanson of 101 Cookbooks fame.  These also included candied walnuts on top that not only looked gorgeous, but they also tasted like… errr… candy. 🙂

I was especially excited to try these because I make my own rosemary-lemon cookies, recipe here.  You can bet I’ll add nuts as a topping in the next version!

 

 

3. Ginger Cookies

 

 

Heidi’s recipes were popular this year!  The second 101 Cookbooks recipe dozen I received was her Ginger Cookies made by Val @ Tofu Surprise.  These are a chewier cookie due to the molasses in the recipe and not too sweet.  Per Val’s suggestion in her note, these were perfect with tea (as well as a holiday-spiced beer).

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Now for my contribution.  I took my original Chocolate Sea Salt Cookie recipe and tweaked it, using cashews rather than almonds and subbing toffee for some of the chocolate chips.  I was amazed by how different the end result was.

 

 

The textures were totally different.  The original is a softer, more fudge-like cookie.  This version produced a chewier version – almost reminiscent of a brownie!  I think the toffee was responsible for the chewiness and the cashews for the fact that they spread more.

 

 

I wish I’d had more time to experiment further, but these had to SHIP.  If you like a chewy cookie, you will enjoy this version.  I prefer a cake-y cookie, so if I’m being honest… I like the originals better.

Either way, their sweet + salty combination is unbeatable in my book.  Who doesn’t love salt with their cashews?!

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Before I give the recipe… let’s talk about how I worked off the bajillion cookies I have been eating last week.  First up I tried something new – Body Rock!  I had been ignoring all the “hype” but now I’m hooked.  In about 10 mins my butt was kicked.

Speaking of kicking, I have re-kindled my love for kickboxing.  I couldn’t get enough this week.  Good thing since I’ve been stead-fast in my commitment to not running.

 

Workout Recap (12/5 – 12/11)

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Chocolate-Toffee Sea Salt Cookies

  • 1.5 C semi-sweet or dark chocolate chips/chopped bits, divided
  • 1/4 C unsalted butter
  • 3/4 C brown sugar
  • 2 eggs
  • 1 ½ tsp vanilla extract
  • 1/2 C flour
  • ¼ tsp baking powder
  • 1 C crushed cashews
  • 1/2 C toffee pieces
  • Fleur de sel


Place 1 C of chocolate chunks in a large bowl and melt in microwave (or over a double boiler if you’re fancy like that).  Stir in butter.

Whisk together eggs and vanilla extract.  Add brown sugar (take care to ensure there are no clumps), egg and vanilla mixture to the chocolate mixture.  Stir until well-combined.

Sift together flour and baking powder.  Add flour to the chocolate mixture, stirring just until smooth.

Fold in remaining 1 C of chocolate and almonds.  Refrigerate at least 2 hours or overnight.  Or place in freezer for 30 mins if you’re impatient like me.

Preheat oven to 350 degrees.  With a spoon, scoop a heaping tablespoon of the dough on to a parchment-lined baking sheet.  If desired, gently flatten with the palm of your hand (I like mine better in “globs”).  Sprinkle with fleur de sel, patting lightly.

Bake for ~12-13 mins.  Allow to cool as best you can before devouring with an icy glass of milk.

***

This week is sure to involve a LOT more cookies cooking – I’m catering a party for 40 this weekend!

What is your “go to” cookie?

Have you tried Body Rock?  What’s your favorite one?

 

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