Sprint 2 the Table

Appetites and Adventures

Rockstar Riff On Spaghetti + WIAW

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My sister is a rockstar.

Which is the goose and which is the fox?

Alli played a local venue on Monday night with her boyfriend, Noah.  It was an open mic contest (well-known for launching John Mayer’s career).  They didn’t win but I think they were one of the best.  There is just SO much talent in Atlanta.

Alli and Noah’s band is called Goose & Fox.  Check them out on YouTube!  Shameless plug of one of my favorite songs:

http://www.youtube.com/watch?v=D-gxzyUd51U

 

Given that we have a huge food-focused holiday one day away, it seems funny to be posting a tame WIAW… but at least it involves balls!

Check out Peas and Crayons to see how everyone else pre-gamed Thanksgiving on Jenn’s What I Ate Wednesday.

Pre-Breakfast:

I made a late-night post-concert trip to Kroger for melting chocolate so I could coat more Red Wine Cake Balls!  They looked so pretty and smelled so good… they were calling my name!  So I may have pre-gamed breakfast with balls…

Don’t judge me.

The winner so far has been these Red Wine Balls, but the Sparkling have received a ton of votes.  It comes down to preference.  Do you prefer your… desserts… sweet and white or dark and rich?

Pass the dark and rich over here.

Breakfast:

In preparation for the Thanksgiving Half, I’m loading up the carbs and protein.  This morning’s oatmeal with egg whites hit the spot.

Check out that nut butter good-ness!

In my Oats:

  • 1/2 C oatmeal
  • 1/2 C unsweetened almond milk
  • 1/4 C water
  • Shake of salt
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 egg white
  • 1/4 C blueberries
  • Scoop of Cinnamon Cacao Nut Butter

Prepare oatmeal according to package instructions.  When almost done, quickly whip in the egg white.  Add blueberries.  Transfer to bowl and top with nut butter – I used Cinnamon Cacao Nut Butter I made yesterday.

Delicious and super filling thanks to the protein and “good” fat.

Lunch:

Just before lunch, I jogged to the Thanksgiving Half Expo to get my number.  Only 1 more day – eek!  I signed up with the 1:45 pace team.  In hindsight, that may be a little ambitious.  Guess I’ll find out tomorrow.

On the way back I passed Evos, a small chain that claims to make a healthier burger.

Their fries are air baked, burgers are made with naturally raised beef, milkshakes use organic milk and sugar – they even offer fruit shakes!

I settled on a Veggie Garden Burger.  The vegetarian patty was pretty good (they also offer a vegan variety) – plenty of veggie and bean chunks in it (a must IMHO).

I really enjoyed the avocado spread, but the BEST part was the ketchup.  They make their own flavors – Original, Cayenne,  Mesquite, and Garlic.  The garlic was pretty fantastic. 🙂

The problem was the bun – it was one of those sticky, chewy grocery store buns with the sesame seeds on top.  Change the bun and I’ll come back, Evos.

The lady at the counter was really patient nice and let me sample an air baked french fry.  I didn’t order my own, but they were pretty good!  They tasted a lot like McDonald’s (which I haven’t had in years… but they remain my favorite)  but only have 170 calories and 5g of fat.  No, it’s not a health food but it is a healthier option when you want to indulge.

Dinner:

One of the most creative bloggers I know, Sarah @ The Smart Kitchen, created this vegan, “adult” version of Spaghetti-O’s.  Sarah is also the queen of repurposing items to create the coolest dishes (airplane bottle of V8 –> tomato-vegetable soup?!).

Eying the last of a carton of Trader Joe’s Tomato and Roasted Red Pepper Soup, I channeled my inner Smart Kitchen and went to work.

See my bastardized modified version at the end of this post.

Snacks:

Lucky (pre-race moment of brilliance?) me scheduled a late-afternoon massage!  It was one of the best I’ve had in a loooong time.

I made a quick pre-massage protein shake to tide me over until dinner.  It was my basic: spinach, protein powder, almond milk, almond extract, and banana (trying to get the potassium in).

This is all that was left when I remembered to take a pic.

A massive Asian Pear and pomegranate made up a great “dessert.”  I cut the pear into bite-sized pieces and sprinkled it with fresh pomegranate seeds, freshly ground cinnamon, and a teensy bit of paprika.

Normally I scoff at the idea of fruit for dessert, but this was shockingly satisfying.

Saucy Soup & Spaghetti

  • 1.5 C TJ’s Tomato & Roasted Red Pepper Soup
  • 2 T nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp ancho chili powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried basil
  • 1/4 tsp red pepper flakes
  • Freshly ground black pepper
  • 2 servings pasta (I used a veggie-laced fettuccine)

Prepare pasta according to the package.

Meanwhile, combine first 6 ingredients in small pot and warm over med-high heat.

When pasta is cooked, drain and pour into 2 bowls.  Top with soup-sauce, garnish to taste with red pepper flakes and fresh black pepper.

Makes 2 servings.

***

Things will probably be slow going in the blog world over the next few days.  I hope everyone has a wonderful holiday filled family, food, and fun.  Safe travels and successful turkey runs!

What are your holiday plans?  Travel?  Races?

What dish are you most excited about tomorrow?

Game Day Inspired Dinner

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Underground dinners are my favorite.

 

The “secret” suppers have exploded in Atlanta and – from what I hear – across the country.  They are meals prepared by local (mostly) aspiring chefs for a small group of people lucky enough to catch wind of the event.  I’ve been to quite a few and always come away inspired and with several new friends.

 

Push Start Kitchen has been my favorite so far.  I’ve only been to two (click here for the details of that event), but hope to have the opportunity to attend more.  Atlanta local Zach Meloy and his Costa Rican wife Christina prepare a thoughtful menu full of unique flavor combinations.  (Think Southern meets Latin).

When I received the email about Zach’s November dinner, I knew I had to go.  He was preparing a menu inspired by stadium traditions!  You guys know I love my football.

 

It happened to be held on my friend Jessica’s birthday (check out the gluten-free meatball guest post she wrote for me here), and I was excited to share the experience with my friend.

 

The evening began with a delicious tequila and pear cocktail, accompanied by Zach’s take on corn nuts.  These were tossed in an addicting sweet-spicy sauce.  I may have eaten more than my share.

 

Next up was the soup course.  We were given bowls with granola (he uses Trader Joe’s), pickled carrot, buttermilk panna cotta, and chipotle molasses.  That alone was a gorgeous showing!

 

Zach then circled the table, pouring celery root soup atop each plating.  It was a perfect combination of textures and flavors – crunchy granola, vinegar-laced carrots, subtle sweetness of the panna cotta, and the fantastic smoky heat from the chipotle molasses were all tied together with the earthy, rich celery soup.  He needs to start serving seconds!

I could have died happy after this, but we still had the main course to come!

 

Slow cooked chicken, with crispy onion, grain mustard panade, roasted red cabbage, and pretzel puree.  Yes it was as good as it sounds.

Zach’s chicken was the most perfectly cooked meat I’ve ever put in my mouth.  That’s no small feat. The grain mustard had just the right amount of tang with the ballpark-salty pretzel puree.

Some people turn up their noses at the idea of ordering chicken in restaurants because it’s so “pedestrian.”  I always argue that – like eggs – if a chef can prepare it perfectly, it’s the sign of real talent.

 

You know when you don’t want to finish a dish or drink because it’s so good you don’t want  it to end?  Our stadium meal was one I was sad to see end.  Alas, it was time for dessert.

Mexican hot chocolate cake with malt ice cream, dulce de leche with black salt, and kettle corn.

 

The cake was good, but he could have made the dessert entirely of the homemade ice cream, popcorn, and the smoky black salted caramel.  Lately I’ve posted a lot about my love of sweet-salty or savory combos and this hit the spot!  I swear I didn’t make special requests.

Unfortunately I didn’t get a picture of Jessica’s dessert.  She is gluten-free, so Zach prepared a caramelized banana dish for her that looked fabulous.  She didn’t offer to share.  He even put a candle in it!

 

The meal ended with a thick berry cordial and a sweet Latin candy rolled in crushed almonds, dipped and coated on the spot.  Two desserts = just my style.

 

The night didn’t end there, but this post does!

***

Thanks to all for a second Top 9 this week!  Check out my Sparkling Cake Balls on FoodBuzz by clicking here.

What is your favorite stadium food?

What chef would prepare the meal at your dream supper club?

 

Friday at 5

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I mean… 5 for Friday.

Someone is ready for the weekend!

 

Here are five things that make me happy this week:

1. Special Delivery From Italy

 

 

The wine I had shipped back from my trip arrived today!  It was all I could do not to stay home and sample them all.

 

 

2. Oatmeal on Chilly Mornings

The weather here has been so weird, but I think the crisp air is here to stay this time.

 

 

In my bowl:

  • Oats
  • Almond milk
  • Cinnamon
  • Cottage cheese
  • Peanut Flour
  • Blueberries

 

3. Holiday Baking

 

 

Sparkling Cake Balls were the winners this week.  Next week, a post on what was in that mystery picture I posted Monday.

Annnnd…. another balla cake ball flavor coming soon…

 

4. Blogger Meet Ups

 

Left to right: Alayna, Me, Kristy, Stacy, Brooke, Carol, Traci, Lee, Tina, Heather, and Heather (and Tracy, not pictured)

 

ATL blogger get togethers are the best… Imma be tired in the morning though!  Special thanks to Tuk Tuk for hosting and Kristy for getting us the hook up.

The food was good, the service was above and beyond!

 

 

…and thanks to the guys at the bar who bought us all shots. 🙂

 

5. Lunchtime Core Class, Followed by Body Pump

 

 

Killa way to jump start the afternoon.  I work SO much more efficiently if I can workout midday.

***

I’m going to Atlanta’s largest museum for a jazz and cocktail event tonight.  Which is exciting, but making this day ever so long.

What has made you happy this week?

Do you work better if you can take a little mid-afternoon break?

 

Fig and Feta Shortbread Cookies

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I’ve begun holiday baking experimentation in earnest this week.  

My Whole Foods bill was borderline embarrassing.

This is particularly good:

If you can guess what it is, I’ll save you some. 😉

Today I’m sharing a shortbread recipe adapted from my Rosemary Shortbread Cookies.  I reduced it a bit for self-control experimentation purposes, but you can easily double it.

Sweet and salty is my favorite combination.  I wanted to create a cookie that would satiate that craving in a unique way.

It was my first time working with dried Black Mission Figs and it won’t be my last!  Dried figs are a great option when you need to control the moisture in a recipe, or when figs are no longer in season.

Their sweetness paired with a salty feta cheese was a wonderful combo.  Be sure to use a high quality feta from the cheese counter – none of that pre-crumbled stuff sold next to the plastic-wrapped slices.

The cookie itself is made more savory with the use of whole wheat flour, almost reminiscent of a biscuit.  However, you can use all white flour for a sweeter, more smooth “cookie” feel.

One of my favorite parts about this cookie is that you can make the batter, roll it up, and keep it in the freezer until you are ready to bake the cookies off.  Perfect for a holiday party take-along!

Last week I had some awesome workouts.  Too bad I had some not-so-awesome over-indulgence this weekend.  This week I will be better!  Focusing on the positive, I’m back in the saddle with running.  PT has helped a lot and I managed to run pain-free again!!!

Workout Recap (11/8-11/13)

  • Monday – 5 mile run, Shoulders/Glutes, 6 min plank sequence
  • Tuesday – P90X Biceps/Back, Ab Ripper X, 100 push-ups 
  • Wednesday – 5 mile run, 100 push-ups
  • Thursday – 30 min core class, Body Pump, 100 Workout
  • Friday – 45 min full-body workout with trainer, 20 mins Stairmaster, 100 push-ups
  • Saturday – 13 mile run, 100 push-ups
  • Sunday – 15 min stationary bike, Triceps/Chest, 30 mins elliptical intervals, 6 min plank sequence

Fig & Feta Shortbread Cookies

by Laura Hall

Prep Time: 15 mins

Keywords: bake dessert fig feta cheese cookie spring

Ingredients (16 cookies)

  • 3/4 C all-purpose flour
  • 1/4 C whole wheat flour
  • 1/4 tsp baking powder
  • shake of salt
  • 1/4 C salted butter, softened
  • 2 T extra virgin olive oil
  • 2 tsp light agave nectar
  • 1/4 C confectioners (powdered) sugar
  • 1/3 C dried black mission figs, diced
  • 3-4 T feta, crumbled

Instructions

In a medium bowl, whisk together flours, salt, and baking powder.

In a large bowl using an electric mixer (I used a hand-held), mix together butter, olive oil, agave, and confectioners sugar at a low speed. Gradually add flour mixture and mix until dough produces small butter lumps.

Fold in figs and feta.

Using your hands, make a ball with the dough and transfer to a lightly floured surface. (Lightly flour your hand to make this easier!) Knead dough until it just comes together (3-4 times). Roll into a log (like the cut and bake cookie dough) and cover in parchment paper. Refrigerate 1-2 hours or freeze 30 mins, until hardened.*

Preheat oven to 325° F.

Remove from fridge and cut into small (~1/3 in thick) disks, arranging on a parchment-lined baking sheet. Bake shortbread until golden, ~17-18 mins.

*Note: You can prepare the dough ahead of time and store them in the freezer post-rollup to have on-hand for a quick, fresh cookie treat.

Powered by Recipage

***

My office holiday party is this week.  I’m excited to share the latest creations with co-workers!

Does your place of business have a potluck party or a formal affair?  Or both?

What is your favorite thing to take to a holiday party?

Buzz Buzz

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It’s FoodBuzz Festival weekend!

 

People stared at my airplane lunch, but I bet it tasted better than hers!  Endive, spinach, S&P pumpkin seeds, carrots, zucchini, and pomegranate.

I arrived in San Francisco and braved the BART to get to the hotel.  I was so excited to meet my roommate – Sarah from The Smart Kitchen.  (She says “Hi, Everyone!”)

Also exciting was the rubber ducky in our bathroom.

 

One quick costume change and we were off to the opening dinner.

More details (and better pics) later, but here’s what I managed to get on my iPhone:

That lentil salad and the beet ravioli was AWESOME

No one here looks at you funny for taking pics of food!

Cleaned. My. Plate.

 

It was really neat to meet in person the people whose blogs  I’ve been reading, and discover new blogs.  I can’t wait to meet more today!

 

But first Sarah and I are off for a quick workout before beginning day 2 of FoodBuzz.

On the agenda:

  • 3 panels
  • Tasting/Expo
  • Tyler Florence demo!!!!
  • Dinner banquet

***

I love food.

What are you doing this weekend?

Is anyone else excited for the LSU/Alabama game?

 

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