Sprint 2 the Table

Appetites and Adventures

Everybody’s WIAW

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Happy Hump-WIAW!

 Get yer mind out of the gutter.

 

As always, head over Peas & Crayons to check out 100+ others’ creative eats!

 

With football season so close (Tech’s opener is 8 days away!) and the Italy trip in less than 5 weeks, I’m getting really antsy.  Ants.  In.  My.  Pants.

Here’s our high-level Italian wine region/city itinerary:

  • Days 1-3 – Veneto/Verona
  • Days 3-5 – Friuli/Cormons
  • Days 5-6 – Lombardy/Milan
  • Days 6-8 – Piedmont/Alba
  • Day 9 – Driving/Hike Cinque Terre(!!!)
  • Days 9-11 – Tuscany/Lucca/Sienna
  • Days 12-13 – Tuscany/Florence

 

Of course, there will be side trips to smaller towns.  We are working out the winery strategy now.  Our trip also falls at the beginning of truffle season and I couldn’t be more excited.  One stop in the Piedmont region includes 2 hours hanging out with the chef at a family run, Michelin star restaurant before enjoying dinner there.

It is looking like this will be a trip to remember!

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After listing all of that my day’s eats seem anti-climatic, right?

 

Breakfast

 

 

A hodge-podge overnight oats mix in poor lighting at 7am:

  • 3/4 C unsweetened almond milk (a little too much… maybe just 1/2 C next time)
  • 1/2 scoop cookies and cream protein powder
  • 1/2 banana, mashed
  • 1/2 C uncooked oatmeal
  • 1/2 tsp cinnamon
  • Blueberries

 

Lunch

Here I go again with leftovers!

I made my Chili Nutty Tofu again – I think this is the recipe I repeat most often (which says a lot since I rarely repeat anything).  The spicy chili with the sweet, nutty peanut butter (use chunky!) is addicting.  It’s a baked tofu, which is my favorite way to eat it because of the way the tofu fluffs up in the oven while the outside becomes nice and crispy.  My only edit this time was to add freshly grated ginger to the marinade.

 

Served with a leftover raw kale and oyster mushroom salad (full recipe for the raw kale salad tomorrow).

 

Snack

 

Dinner

Everybody’s Pizza

Mom and I ate dinner together in honor of my dad.  He would have been 56 yesterday.

Is it the best pizza in Atlanta?  No.  But it’s the most memory-filled.  My parents used to hang out at Everybody’s when they were in college.  Growing up, he would take the family there and sometimes as a special treat on Friday nights he would take just me.

Same front door they had when my dad was in college.

 

I always ordered the same thing – a pie with pepperoni and feta.  They are huge individual pies, but I conquered it.

20 years later… my order has changed!  Mom and I split 2 massive pies.

The Pizza Salad has a pizza base, but is piled with salad on top.  We chose the Panzanella – a pie topped with lettuce, basil and Roma tomatoes tossed with house roasted chicken, mozzarella, provolone, sun-dried tomato and onion on a pesto cheese pizza.  Yes, it was as good as it sounds.

 

Pie #2 was a Cheeseless Pizza.

 It consisted of oven roasted zucchini, fresh spinach, mushrooms, onion, fire-roasted red peppers, Roma tomatoes, broccoli artichokes, sun-dried tomatoes, sesame seeds, and hot pepper-infused E.V. olive oil.

My first helping:

 Dad didn’t like to miss dessert and we honored that tonight.  The last part of the tradition at Everybody’s is to order bread pudding.

It’s the only dessert they serve and it is rich amazing.  I often wonder how many they could possibly sell since it’s not even on the menu… but I like to think it as a cult following. 🙂

***

Life is short.  Don’t skip dessert.

Did anyone on the East Coast feel the earthquakes yesterday?

Does your family have food traditions?

 

Moroccan Raw Carrot Salad

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Feast Noir.

You have heard of a flash mob, right?  Feast Noir is similar, except instead of breaking out into song and dance the mob of people break out into dinner.

Literally.  We all dressed in black and lined up in the parking area of a mixed-use development in town.

At 7 pm, we all filed to the center of the area, set up dinner in pre-assigned groups of 8, and dined.

My friend and I were concerned that it wouldn’t go off as smoothly as one would hope.  It was surprisingly well-organized.

People got really into it – so going so far as to bring black foods, candles, and even sparklers! Overachievers.

Our table of 8 had been good about coordinating but our table head didn’t show up, which meant we didn’t have plates or a TABLE.  The 5 of us who did show made the best of it and set up on an outdoor stage area.

There was certainly no shortage of food!

As long as we have a cheese plate, we will survive.

Hummus courtesy of a “table”-mate

My appetizer plate, complete with homemade bread from another diner.

I volunteered to bring a veggie side and dessert.  (Desserts – yes, plural – coming tomorrow!)  

A vegan Moroccan raw carrot salad had caught my eye on Epicurious months ago.  Feast Noir seemed to be the perfect time to try out my own interpretation of the recipe.  Naturally, I added a little more garlic, heat, and Mexican-influence.

One of the changes I made was to use orange in the recipe.  It was an excellent decision because I think that bit of sweet citrus brought out all of the other flavors and made this dish something special.

I love when something I make turns out better than expected!  Corinne even admitted she was surprised… I’m not sure how to take that.

Moroccan Carrot Salad

  • 10 oz carrots, coarsely grated (I cheated with store-bought)
  • 3 T grapeseed oil
  • Juice + zest from 1/2 fresh lime
  • Juice + zest from 1/2 small orange
  • 1/4 C cilantro
  • 1 clove garlic, mashed
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1 tsp garlic sriracha
  • S+P, to taste

Mix all ingredients (except carrots) in small bowl.  Adjust flavors as needed.  Add carrots to a large bowl, adding mixture in part to coating completely (you may have some vinaigrette leftover, depending on your taste).

Refrigerate for at least two hours or up to 2 days, allowing flavors to meld.

Serves 4 as a side.

***

We were successful in getting the skeleton of the Italia trip planned!  I’m beyond excited. 🙂

How was your weekend?  

Did you try/do anything interesting?

 

Apple-Fennel Salad + WIAW

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Cheers to another WIAW!

This one is more of a “what I ate in preparation for and while on the road this week.”  One day life will slow down… right?!

Who am I kidding – I totally thrive on running around with my hair on fire.

Anywho… it’s a quickie because 7am meeting are a bad idea for night owls.  That does NOT mean that you should discount my Apple-Fennel Salad.  I actually surprised myself with this one.

Breakfast

Like warm… err… cool apple pie

Post-Run Apple Pie Smoothie

  •  1/4 Gala apple
  • 1 C spinach
  • 1 C unsweetened vanilla almond milk
  • 1 scoop vanilla whey protein powder
  • 1 tsp Maca powder
  • 10 drops vanilla NuNaurals Stevia
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • Sprinkle guar gum
  • Ice + Water, to taste

Lunch 

An exercise in using what’s left in my fridge before jumping on a plane turned out pretty damn good!  Loved the licorice crunch of the fennel with the sweet apple and the punch from the chili pepper.  (Scroll to bottom for the recipe.)

Insert power walk through the Atlanta airport.

We have a lot of African sculptures in the ATL airport. I don’t know why…

Snacks

Biscoff Cookie Dough Ball

Not pictured: Think Thin bar, peanuts, and a kombucha.

Insert arrival in Charlotte and pleasantly brief wait in taxi line.

The gym was nice in my hotel – they provide foam rollers (I won’t think about how many sweaty, hairy legs rolled on that thing before me) and post workouts on the walls to inspire!

Dinner

Dinner out with family in Charlotte.  I didn’t want to take pics and the lighting was terrible… but I did take a pic of the guy rocking a ‘hawk in the kitchen.

Good Food (creative name, right?!) in Charlotte, NC is worth a stop!

Small plates not-to-miss:

  • Sauteed Mushrooms with herb and garlic
  • Steamed Bun with five spice rubbed pork belly, hoisin & pickled vegetables
  • Braised Duck Fettuccini pancetta, peas & sweet onion cream
  • Macademia Nut Pie with banana ice cream

Apple-Fennel Salad

  • 1/2 medium Gala apple, diced
  • 1/2 medium fennel bulb, thinly sliced
  • 1/2 small shallot, minced (~1/2 tsp)
  • 1/4 C celery, thinly sliced
  • 1/4 fresh cayenne pepper, minced (~1/4 tsp)
  • 1 tsp lime juice
  • 1 tsp extra virgin olive oil
  • 1 tsp apple cider vinegar 
  • 1/2 tsp tarragon
  • S+P, to taste

Mix all of the veggies together to combine.

Whisk together the remaining 5 ingredients.  Toss with veggies until just coated.

Enjoy!

Serves 1 main or 2 as sides.

***

 I’m off to Chicago tonight!  Look forward to a thought-provoking guest post by another of my favs tomorrow!

Do you travel for business?

What are some of your favorite “use everything in the fridge” dishes?

Blueberry Cilantro Bulgur Salad

By

Naming recipes is hard.

Better-Than-S’mores Brownies = easy to name.  

Salad with lots of stuff = harder.  Unless I just call it “Salad with Lots of Stuff.”  Hmmmm… the zucchini and the vinaigrette made this one hard.  That’s just too much for one title!

This is my first time working with bulgur.  I really liked it – maybe even better than quinoa.  It seems to have a bit more bite and a nuttier taste, both characteristics I find attractive (though not as attractive as being independently wealthy with a house on the Mediterranean coast).

So why is bulgur a good gain choice?

  • Minimal processing allow it to retain protein and minerals
  • Good source of protein, B vitamins, folate, iron, magnesium, and phosphorus
  • High insoluble fiber content (more than oats, buckwheat, or corn!)
  • Low glycemic index helps to stabilize insulin levels
  • Can be prepared raw (by soaking) or cooked in just 15 mins.
The ingredients may have been too much for one title, they were NOT too much for one recipe!

The crisp zucchini gives this salad a satisfying “crunch” and chili vinaigrette provides a gentle (really) punch at the end of each bite.

Out of zucchini?  Squash or cucumber would also work nicely.

Don’t keep ancho chili powder?  Try paprika or regular chili powder.

No bulgur? *gasp*  Use wild rice, quinoa, or another favorite grain.

This may seem like an odd combo, but trust me.  (Why do I feel  like I type that sentence a lot?!)  

Blueberry Cilantro Bulgur Salad

  • 1 C bulgur (uncooked)
  • 2 T EVOO
  • 2 T rice wine vinegar
  • 1 T nutritional yeast
  • 1/2 tsp ancho chili powder
  • 1/2 tsp coriander
  • 1/4 tsp cayenne pepper
  • 1/3 C fresh cilantro, roughly chopped
  • S+P, to taste
  • 1 C blueberries
  • 1 medium zucchini, diced
  • Lime slices

Prepare bulgur according to package instructions.

In a small bowl, whisk together the oil, vinegar, nutritional yeast, and spices.  Adjust, adding salt and pepper to taste.  

Toss the cooked bulgar in the vinaigrette.  Fold in the cilantro, blueberries, and zucchini.  Garnish with lime.

Serve hot or cold.

Makes 2 main dishes or 4 sides (approximately 4 cups).

***

I’m participating again in Spicie Foodie’s Your Best Recipe this month.  Link over to her site to join up, or check back on July 31st for a round up!

Do you struggle with recipe naming?

How about with recipe making? 🙂

Mexican Sweet Potato Salad + WIAW

By

Have you guys been watching all of the Casey Anthony news?

I’m no lawyer, but I am shocked she was found not guilty.

 

How is it that people who are so terrible and that don’t contribute good to the world walk around alive and free?  Why are people who were amazing human beings, who gave back, who cared for others are taken too soon?

Mr. Billy Joel, why is it that only the good die young?!

I should probably have warned you that today marks 3 years since my dad was taken by cancer.  3 very fast years.  It’s hard to believe…

 

Not.  Fair.

Maybe I write about it too much, but my dad had continues to have such a huge impact on my life.  Not a day goes by that I don’t think of him.   On the 4th I ran the Peachtree Road Race wearing a ribbon (orange for leukemia) in his honor.

A big FU to the people out there who are just taking up space or – even worse – are harming others.  You’re lucky to have the opportunity to live.  Don’t waste it taking from others. 

***Stepping off soap box***

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Lucky for anyone reading this today is WIAW! I have something less depressing to post about!

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Breakfast

These Apple-Carrot Muffins I made a few months back are awesome.  Super filling, especially with the massive glob of PB I iced it with.

 

Lunch

Garden Lites Zucchini Souffle.  These are surprisingly good for frozen food!  Thanks to the egg, they are pretty filling as well.

Even though I microwaved it, the edges were a crispy (read: not rubbery) texture.  The egg helped make the inside of my souffle fluffy rather then mushy like any frozen meals.

Snacks

Pretty standard – I was super busy at work.

Side note: my dad used to love Think Thin bars.  He liked Chocolate Fudge, but I think Chocolate Toffee is the only way to go.

 

Dinner

I was underwhelmed by my dinner out, so instead I’m going to share a particularly delicious salad I ate this weekend.

It is no secret that I do NOT like white potatoes.  I do not like thick french fries, potato salad, mashed potatoes, twice baked potatoes.  I just don’t, Uncle Sam I Am.

 

The 4th of July is a potato salad-centric holiday… so I made a version that I like!

 

Obviously, it had to be Mexican-inspired.  Nothing says 4th of July like México.

Spinach also must be incorporated.  It is my salad.  Bwhahaha!  Of course there was cheese – I used Daiya
pepper jack but honestly it didn’t nearly spicy enough.  Use regular pepper jack if you eat dairy!

This was a winner.  The spices made the salad taste “special” and I was able to join the potato-salad eating.  Mine was better than that white potato stuff.

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Mexican Sweet Potato Salad

  • 1 sweet potato, baked and cubed
  • 1/2 C black beans, drained and rinsed
  • 1 small tomato, diced
  • 1 C spinach
  • 1/4 C red onion, diced
  • 1/4 C pepper jack cheese (I used Daiya) 
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chili powder
  • 1/2 tsp turmeric
  • 1/4 tsp coriander
  • Juice from 1/4 lime
  • Drizzle of EVOO
  • S+P, to taste

 

Prepare first 6 ingredients and mix in a medium bowl.  Set aside.

Whisk remaining ingredients together in a small bowl.  Adjust spices to taste.

Pour vinegarette over salad and toss to combine.  Enjoy!

Makes 1 entree ensalada or 2 sides.

***

Tonight I’m looking forward to a meal by a chef you may have seen in Food & Wine. 🙂

Does it make you made when justice isn’t served?  

Do you think karma will take care of it in the long run?

 

Watermelon Cotija Salad

By

Baby showers require games.

Party games typically aren’t my forte, but I received a brilliant suggestion for a baby shower game:

Guess What the Baby Ate

Yep, I went there.

The game is to line up diapers filled with mushed up candy bars, then have party guests try to guess what candy is in each.

Tip: soften each a bit in the microwave and use the food processor to mix.

Our diapers contained:

  • Butterfinger
  • Mounds
  • Peppermint Patty
  • Reeses
  • Snickers.

The game got competitive!  Guests took to taste-testing in order to win.  Baby Ruthless.

These ladies were the winners!

I will never look at my favorite candy bars the same way.

On to more visually appealing foods!

Of the items I made, one of the favorites was a watermelon salad.  (I just realized that between the Strawberry Chantilly and the watermelon there’s a bit of a pink theme to this baby boy’s a shower!)

If you glance at much  of what I eat, you’ll notice that I love a salty-sweet combo.  Watermelon is no different!

This watermelon salad gets it’s saltiness from Cotija cheese.

Cotija a salty, crumbly cow’s milk cheese.  Basically, it is Mexico’s answer to feta.

It is great as a garnish on salads, tacos, enchiladas, or simply crumbled on a good tomato with cilantro and pepper. It is also delish on watermelon salad.  🙂

Watermelon Cotija Salad

  • 1/2 medium sized watermelon, chopped into 1-inch pieces (~6 C)
  • 1/3 C chopped red onion
  • Juice from 1 lime
  • 3-4 oz cotija cheese, crumbled
  • 1 jalapeño, seeded and minced
  • 1/2 C cilantro, chopped
  • S+P, to taste

Combine all ingredients into a large bowl and serve immediately.

***

Do you typically play “games” at bridal shower or baby showers?

What are your favorites?

Indian-Spiced Roasted Chickpeas

By

Did you know that it is a British royal wedding tradition for chefs to name dishes after the bride?  And that the menu is always written in French?  I’d never know what I was eating!

Princess Diana’s dish was titled: suprême de volaille princesse de galle. Any guesses as to what that is?

A chicken breast stuffed with lamb mousse, wrapped in brioche, and garnished with asparagus tips and Madeira sauce.  Apparently there are no pictures on this dish in existence (that I could find), but it sounds fantastically decadent!

I wonder what Kate’s will be… something light, veggie-based?  Or something beefy?

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Enough about Kate’s food!  My nourishment is far more important.  🙂

A creative “salad” is my favorite (aside from chocolate cake).  You can toss lettuce with virtually anything – veggies, grains, meats, eggs, legumes, cheeses, fruits…the list goes on.

Clarification: it may be a little weird tossed with ice cream… but it’s unlikely I would turn it down.

My salad of choice last night was a sweet-salty-spicy combo.

Roasted Chickpeas

  • Arugula
  • Cantaloupe
  • Roaring 40s blue cheese
  • Indian spiced chickpeas

I tossed it all with a little olive oil, lemon, and pepper.  It didn’t need much.

Indian spices pair really well with fruit.  The salty-spiciness complements the fruit’s sweetness.  Like when you sprinkle watermelon with salt.

These roasted chickpeas can be eaten alone (and may want to be alone to lick your fingers), but they are versatile.  Add crunch and unexpected flavor to salads, Greek yogurt, sautes… eat them instead of chips with your lunchtime wrap!

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Indian-Spiced Roasted Chickpeas

  • 1 C chickpeas, rinsed
  • 2 tsp lemon juice
  • 1 tsp olive oil
  • 1 1/2 tsp garam masala
  • 1/4 tsp cinnamon
  • 1/4 tsp cayenne
  • S+P, to taste

Preheat oven to 425 degrees.

Combine all ingredients in a medium bowl.  Toss well to combine.  Spread evenly on a foil-lined baking sheet.

Roast for 25-30 mins, tossing half way through.  The chickpeas are done once they begin turning dark brown.

Remove from oven and serve immediately, or allow to cool completely and store in airtight container.

***

What dish would the chef at your royal wedding name for you? Mine would involve arugula, a fruit (maybe blackberries?), nuts, and some kind of spicy meat substance.  And chocolate. 😉

Mustard-Roasted Brussel Sprouts: My First Brussels

By

We never got the storms they were predicting yesterday – hooray!  Atlanta has many large, old trees and they have been falling with all the crazy weather we’ve had lately.

Not that I should complain – I keep seeing that some of you are still getting snow!  Nothankyou.

All of this to say, I got in a good run yesterday.  It never ceases to amaze me how much more focused I am in the afternoon when I am able to take a lunchtime run.

Stats

  • Distance: 3.5 miles
  • Time: 29:46
  • Pace: 8:42

“They” say that you should take frequent breaks if your work is sedentary and requires you to stare at a computer screen all day.  Apparently, work is killing us slowly:

Prolonged sitting has been linked to increased risk of death regardless of the amount of exercise activity performed.

I’ve been considering replacing my chair with an exercise ball.  My hips ache if I sit too long and I’m hoping that may help.  Has anyone tired it?  Do people stare?

Speaking of not caring when people stare… check out this video Caitlin @ Healthy Tipping Point shared yesterday: http://www.youtube.com/embed/M6wJl37N9C0

My favorite quote is at the end:

“You will never be merely pretty.”

Post-run there was more sittin’ pretty for me! I had my brussels and then worked the rest of the day standing up.

No, it’s not the first time I’ve eaten brussels, just the first time I’ve made my own.  (Although the first time I ate brussel sprouts was this winter.  Bad foodie!)

My first time was successful, if I may say so.  You really can’t burn these – they only caramelize and get sweeter as they roast.  I LOVED the mustard coating – next time I may even use a 2:1 ratio of mustard to EVOO.

While these were roasting, I threw together a salad and made an egg.  The egg was going to be sunny side up… until I broke the yolk. It was still good!

In my salad:

  • Arugula
  • Brussel sprouts
  • Carrots
  • Celery
  • Cilantro
  • Cucumber
  • Not-so-sunny egg
  • Shallots
  • Spinach

These brussels stole the show.

Mustard-Roasted Brussel Sprouts

  • 1/2 lb brussel sprouts, washed and trimmed
  • 1 T extra virgin olive oil
  • 1 T whole grain mustard
  • 1 garlic clove, pressed
  • 1/8 tsp ginger
  • S+P, to taste

Preheat oven to 425 degrees.

With a sharp knife, cut the brussel sprouts into 1/4-inch slices.  Chop vertically (from to top to stem)  so that the slices stay intact.

Whisk together mustard, EVOO, garlic, and ginger.  Salt and pepper to taste and whisk again (I used a herb-infused grain mustard and only needed the tinniest bit of S+P).

Gently toss the brussels with the dressing, avoiding breaking sprouts apart as much as you can.  Spread the brussels in a thin layer on a foil-lined pan.

Roast for 10-15 mins, tossing once half way through.  They are done when they begin to soften and brown.

***

Do you take breaks as recommended if you’re in a computer-dependent job?

More importantly, what’s your favorite way to eat Brussels? I have another 1/2 lb to cook!

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