Sprint 2 the Table

Appetites and Adventures

Chocolate-Avocado Pudding

By

This week has my nerves a bit frayed.  

I’m in a funk.

I can’t shake this tired feeling.  My banana muffins turned out salty.  Stevie is turning into a terrorist.  My photos aren’t loading properly on Flickr.

*Whine*

Tonight I got through half an hour of P90X Yoga and hit the stop button.  Bah.

Funk = Comfort food.

So tonight I met a friend for some authentic tonkotsu ramen at Yakatori.  It was sheer deliciousness.

Creamy, rich, pork-y broth.  Fresh noodles.  Crispy cabbage bites.  Not too salty.

The service is friendly, the decor is simple, they don’t have forks, and most patrons are not native English-speakers.  Awesome.

This isn’t microwave ramen – you will wait for your food.  Totally worth it.  They bring out crisp, sesame-coated green beans for you to snack on.  If you’re in Atlanta (and you eat pork), it’s a must-try.  Warning: they only serve the ramen at dinner.

Continuing the comfort food, I made chocolate pudding.  With avocado.

If you don’t spill 1/2 the container of coconut butter (try cleaning that off the floor… epic FAIL), this literally takes just 2 mins to prepare.

You can’t taste the avocado – it only adds some good fat and creaminess.  I swear.  Crosses don’t count.

Mine – of course – included chili powder and cinnamon for a little Mexi-flare.  You can leave out one or both of these, but I strongly urge you to at least try the cinnamon.

Did I mention it has 16g of protein?!

Chocolate-Coconut Pudding

  • 1/2 avocado
  • 2 T cocoa powder (I used Hershey’s Special Dark)
  • 2 T unsweetened coconut milk (I used So Delicious)
  • 1 T almond butter
  • 1 T maple syrup
  • 1/2 T coconut oil
  • 1/2 scoop vanilla protein powder
  • 1/2 packet Stevia
  • 1/2 tsp cinnamon
  • 1/2 tsp chili powder (optional… I like all my food spicy!)

Place everything in a blender and blend until smooth.

Devour.

***

Don’t cut your tongue licking the blades (that’s right… I deserve a Darwin Award.)

What is your favorite comfort food? 

Does it change seasonally?

Mango-Cucumber Lentil Salad

By

Found on the packaging for a set of pots:

Creepy McCreeperson

The marketing person that approved this should be fired.  LOL!

 

Buuuut… who am I to talk?  I eat cold spinach-strawberry soup for breakfast.  And I like love it.

It’s not easy being green

I also think it’s funny to try on my bridesmaid dress (alteration success!) and send punk rock pics of myself to the bride-to-be:

All dressed up and no where to go

Welcome to my pre-5K Friday night:

  • Pasta/pizza dinner with my bestie
  • Trip to HomeGoods
  • Talk self out of unnecessary fro-yo trip
  • Download pics
  • Make sure bridesmaid dress alterations are correct
  • Cup ‘o tea
  • Watch movie bossman gave me – Glengarry Glen Ross

 

What 5K, you ask?  Welllll… I decided a couple of days ago to do it. By myself.  For no good reason.

File under: you might be a runner if…

So here I am at 6a on a Saturday morning drinking coffee, eating a banana, and blogging pre-race. Happy as a clam.

Earning this evening’s bachelorette party-dinner, one race at a time. 😉

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In case you’re trying to decide what to do with all of the produce you bought whilst at Whole Paycheck Foods, over-excited about spring… I have a good one for ya!

For that reason, this time of year is killer on my grocery budget (or lack thereof).  However, this meal is low cost, fairly quick to assemble, and can be made in advance (in fact, its even better on day 2 once the flavors meld).

 

 

Beluga Lentils with a simple vinaigrette, tossed with onion, jalapeno, mango, and cucumber.

 

Served up with a sweet potato, topped with coconut butter and roasted cinnamon.

True, that frozen soup was a decent lunch as far as frozen foods go.  But THIS was well-deserved after a week of quickie lunches.  There will be a repeat tomorrow.

 _____________________________________________________________________________________

Mango-Cucumber Lentil Salad

  • 1/4 C beluga lentils
  • 1 1/4 C water
  • 1/4 C red onion
  • 1 jalapeno, seeds removed
  • Juice from 1/2 a lime
  • 1 T EVOO (is used basil-infused)
  • 1 T apple cider vinegar
  • 1/2 tsp cumin
  • S+P, to taste
  • 1 small mango (I used a champagne mango)
  • 1/2 cucumber

 

Rinse the lentils, then put them in a small pot with the water.  Bring to a boil, then simmer gently until lentils are cooked, ~25 mins.  They will be tender, but hold their shape.

Meanwhile, mince the garlic cloves & chop the onion very finely. Heat 2 tbsp of olive oil in a frying pan, add the onion & garlic and cook over a very low heat until well softened but not coloured, about 10 – 12 minutes. Then remove from the heat.

Meanwhile, dice the onions, jalapeno, mango, and cucumber.  Place a small amount of EVOO in a pan and sauté onions until almost translucent, ~5 mins.  Add jalapenos and sauté 1-2 mins more (you want to mellow the flavor a bit without losing the crunch).

Whisk together the lime juice, EVOO, vinegar, cumin, and S+P.

When lentils are cooked, drain and place in a bowl to cool.  Pour the vinaigrette over the lentils and gently stir with a fork so that lentils are coated.

Mix in the mango and cucumber, season with S+P as needed.

Makes: 1 serving, easily multiplied

***

This rain may force an afternoon snooze for me!

Did you run a race today?  

If you are going out tonight (post-race?!), will you be taking a nap?

 

Can’t Pinch My Soup

By

This time last year I was putting the finishing touches on the plans for my trip to Ireland.

Cliffs of Moher

That’s right.  I went to Ireland for St. Patrick’s Day!

It was crazy… but the bigger party happened a couple nights later when what I think is like the Super Bowl of Rugby was held in Ireland.  Ireland vs. Scotland.  Yes, there were more kilts than you can imagine!

If you ever have the occasion to go to Ireland, I highly recommend it.  We stayed in Dublin most of the trip, but had I to do it again I would rent a car and explore the countryside more.

My Irish Top 5 Attractions:

  1. Tour the Guinness Museum – The history/backstory is fascinating and the beer really does taste better on-site.
  2. Eat at the The Winding Stair – Make a reservation!!  It was easily one of the best meals I’ve eaten.  Order this bottle: Gigondas, Domaine La Bouïssier, a 2004 Grenache/Mouvedre/Syrah blend from Rhone, France.
  3. Get out of the city and check out the Cliffs of Moher – The view is breathtaking (note: the “do not go beyond this point” signs are optional).
  4. Wander around St. Stephen’s Green – Excellent people-watching and many, many photo ops.
  5. See St. Valentine – Well, see his shrine/remains at the Whitefriar Street Carmelite Church.  This church is teeny, but there was something so peaceful about it. And locals actually go here!

In honor of the upcoming green holiday, I decided to ensure that my soup bowl doesn’t get pinched.

And I have been craving the tasty yet hard-to-chew asparagus.

I discovered that I can eat crackers when they’re crumbled up and soggy in soup.  Ah, the small things.

FYI – Trader Joe’s Sea Salt and Black Pepper Lentil Chips are awesome!

And the soup!  This was a delicious, VEGAN, souper-green cream-less asparagus and spinach blend.

Souper Green Asparagus-Spinach Soup

  • 1 bunch asparagus (~1 lb), chopped
  • 1 T salted Earth Balance (or butter)
  • 1 T coconut butter
  • 1 T EVOO
  • 1 medium shallot, diced
  • 2 cloves garlic, minced
  • 4 C high-quality vegetable broth
  • 1 C water
  • 3 oz spinach (1/2 a bag)
  • handful cilantro
  • 1/4 c nutritional yeast
  • 1 T fresh lemon juice
  • 1 tsp lemon zest
  • 1/4 tsp red pepper flakes
  • 1/4 tsp coriander
  • 1/8 tsp nutmeg
  • S + P, to taste

Bring a medium pot of water to a boil. Add salt, return to boil, and add asparagus tips. Cook until just tender. Meanwhile, prepare an ice bath. Transfer asparagus tips to ice bath, letting cool for ~1 min. Drain and set aside.

In a large pot, heat the butter and oil over medium-high heat. Add shallot and red pepper flakes. Cook, stirring occasionally, until shallots are tender and just beginning to brown, about 5 minutes. Add minced garlic for the last min, being careful not to burn.

Add remaining chopped asparagus stalks (i.e. NOT the iced tips), and cook 2-3 mins longer.  Stir in broth and 1 cup water; bring to a boil. Reduce heat to a simmer and continue cooking until asparagus is tender, ~10 mins.

Remove from heat.  Add spinach, cilantro, nutritional yeast (or cheese), lemon juice, and zest, stirring to combine.

Puree soup using immersion blender (or regular blender in batches).  Return to heat and cook until heated through, adding seasonings.

Ladle into bowls, add toppings, and serve immediately.

Potential tasty topping selections: grated Parmesan and lentil chips (pictured), crispy prosciutto, cilantro, sweet potato chips, blue cheese… etc.

***

Why is St. Patrick’s Day not on the weekend?  My green beer likes to sleep in.

Are you doing anything fun for St. Patrick’s Day?  

Do you celebrate on the day or or wait until the weekend?

A thru Z

By

It’s a rainy, lazy Saturday.  At least I WISH I could be lazy.  

 

Alas, there are errands to run.

I woke up to 2 awesome surprises this morning:

  1. Angela @ Oh She Glows included my Wild Mushroom Soup in her Recipe Link Love post this morning.  Thank you, Angela!
  2. Leanne @ Healthful Pursuit gave me a shout out for my version of her Overnight Banana Pudding.  If you haven’t tried this yet, you are missing out.  So.  Good.

In conclusion, the theme of the day is “It’s all about meeeeee!”  I kid, I kid.

However, I did complete the A-Z thing that everyone else is posting. Because I’d probably jump off the bridge too… LOL!

A-Z Survey

A. Age: 27  (Though at the beginning of each new year, I go ahead and tack a year on myself.  I’m 28 in my head.)

B. Bed size: Double.  I’m cozy with myself. 🙂

C. Chore you dislike: Cleaning the shower.  It overwhelms me for some reason.

D. Dogs: I’m a cat person all the way.

E. Essential start to your day: COFFEE.  Black.  Like my favorite…

F. Favorite color: If you look in my closet, you’d say it is black.  If it’s not black, it’s blue (that would make a great derby t-shirt!).

G. Gold or silver: Platinum!  Oddly, I’m sensitive to metals and can only wear sterling silver or platinum.

H. Height: 5 ft, 2 and 3/8ths inches!

I. Instruments you play(ed): At one point I could play Green Day’s “Good Riddance” on the guitar.  That’s as far as I could get… but I do LOVE music.

J. Job title: Consultant

K. Kids: Ahem.  I figured out what causes that.

L. Live: In the fabulous city of Atlanta.  The safe part.


M. Mom’s name: Lynda (a.k.a. “Tree“)

Tree + Apple

 

N. Nicknames: Apple (to Mom’s “Tree“), La, Wa Wa (my baby sis couldn’t say my name growing up), Layla (derby name)

O. Overnight hospital stays: When I was a baby I got a flu and had to stay in the hospital with an IV in my head… that’s it, knock on wood!

P. Pet peeves: People eating my expensive frozen meals out of the office fridge, slow drivers, pet owners who don’t pick up their dog’s poo, rude servers, bad coffee

Q. Quote from a movie: ‘Cheer up Riz, hickey’s from Kenickie’s are like a Hallmark card…’ – Grease… is the word.

R. Righty or lefty: Lefty power!  Odd fact: I play tennis with both hands (i.e. I have no backhand; I just switch hands)

S. Siblings: 2 little sisters – Allison and Madison

T. Time you wake up: Anytime between 7-830a (thank you, Sleep Cycle app).  I try to sleep in on the weekend, but never make it past 9a.

U. Underwear:  Yes.  But not with my PJs.  I prefer Victoria’s Secret. Despite the fact that every time I love a style, they discontinue it.

#winning

 

V. Vegetables you don’t like:  Potatoes (except sweet potatoes), cooked broccoli and carrots (love them raw!)

W. What makes you run late:  LOL!  I just posted about this.  Common culprits: taking pics of my food, blogging, good guests on GMA, bad hair days

X. X-rays you’ve had:  Teeth, knee 3x (only broken once), jaw (broken in 2 places)

 

Y. Yummy food you make:  Black bean brownies, ganache-filled cupcakes, white bean dip, soups (thank you, broken jaw), crazy salads.  Check out my recipe page for more!

Sinfully good

 

Z. Zoo animal favorites:  Anything in the cat family!  However, I don’t really like the zoo… cages make me sad.

***

Who else gave in to the A-Z?  Do share!


Kabocha Chipotle Soup

By

Congratulations on making it to yet another Friday!

In honor of the end of the week, my yearning for solid food, and of my friend beginning my day by asking for restaurant recs, I have decided to make a list…

Top 5 places I would eat this weekend if I could chew:

1. Empire State South (999 Peachtree Street, Atlanta, GA 30309, 404-541-1105) – Hugh Acheson (of 5 & 10 – Athens, GA fame) has struck again.  The staff was incredibly accommodating on V-Day weekend, straining some incredibly flavorful white bean soup and serving a side of celery root puree for my chewing needs.  I also enjoyed a whisky-based Brown Derby cocktail. When I go back, that ricotta dumpling is mine.

Source: atlantabearingsguide.com

2. Victory Sandwich Bar (280 Elizabeth Street, Atlanta, 770-676-7287) – I don’t think they have a website yet, but I can confirm they do have the following:

  • Jack and coke slushies
  • Punching bag (for the angry drunk in you)
  • $4 sandwiches

Source: first-bite.com

3. Holeman & Finch (2277 Peachtree Road, Suite B, Atlanta, GA 30309, 404-948-1175) – I would eat here every night if I could.  This place makes 24 burgers.  They don’t serve them until 10p.  You need to be there by 830p to “reserve” one.

Yes, you will wait.  Yes, it will be chaos.  YES, it is worth it. (Secret: Sunday brunch begins at 12:30p… the burgers are served without bounds.)

Source: Gourmet

Do yourself a favor and try other menu items – they’re ALL good.  And let Greg Best, the rockstar behind the bar, serve you drinks of his choosing.  Trust will serve you well at this fine establishment.

4. La Pietra Cucina (One Peachtree Pointe, 1545 Peachtree Street, Atlanta, GA 30309, 404-888-8709) – Hands down the best pasta in Atlanta.  To start, don’t miss the Proscuitto di Parma with the house-made ricotta and pineapple mostarda.  Then Carla’s Tagliatelle.  Then one of everything for dessert.


Charcuterie.  A glass (or 2) of Amarone. Find a better way to enjoy National Drink Wine Day.  I dare you.

5. Top Flr (674 Myrtle St., Atlanta, GA, 404 685-3110) – Top Flr is one of my “go to” places in town for dinner (read my short review here).  They have a solid wine list, a wide variety of food, and a relaxing, funky atmosphere.  However, this weekend they are getting a special shout out because Sunday will begin their brunch service!  The brunch menu hasn’t been announced yet, but I cannot wait to see what they come up with!

One of my all-time favorite restaurant review quotes comes from Besha Rodell @ Creative Loafing’s coverage of this fine establishment:

“Top Flr is what happens when the kids who used to wait tables and bartend in other people’s restaurants grow up and become their own bosses.”

Back to your regularly scheduled programming…

Surprise!  Its another soup recipe.  But this one has a new squash!!!

Kabocha squash (which means “Japanese pumpkin”).  They look like this:

They are Japanese in origin and have a potato-like texture.  They have an earthy taste and are sweet (though not quite as much as a butternut squash).

Verdict: I’d eat it again.  

In the soup below, the sweet squash went perfectly with the heat from the chipotle.  The carrot and coriander also complimented the sweetness, making the taste more complex.  Topped with avocado, it was like a fiesta in my mouth.  (That’s what she said.)

Kabocha Chipotle Soup

  • 1 tablespoon olive oil (I used Sweetwater Habanero-infused)
  • 1/2 yellow onion, chopped
  • 3 carrots, peeled and chopped
  • 3 cloves garlic, minced
  • 2 C spinach
  • 1 medium kabocha squash, cooked
  • 2.5 C vegetable broth
  • 3/4 C water
  • 1 chipotle pepper from a can of peppers in adobo sauce
  • Handful cilantro
  • 1 tsp coriander
  • S + P, to taste
  • Avocado slices, for garnish

Heat the oil in a large saucepan.  Add the onion and carrots, sautéing until tender (~7-8 mins).  Add garlic and saute just a minute more (careful not to burn the garlic!).  Add the pumpkin, spinach, broth, water, chipotle pepper, and cilantro.

Bring the mixture to a boil, stirring to combine.  Reduce temp, bringing soup to a simmer until the spinach wilts and flavors combines (~5-10 mins).

Puree the mixture using an immersion blender or stand blender until smooth.  Add seasonings to taste.

Ladle into bowls and garnished with avocado, cilantro, sour cream (or greek yogurt!), red pepper flakes, diced tomato, crumbled tortilla chips, etc… you get the idea!

***

Creative food = fun!  Jack and Coke Slushies.  Pineapple with you ricotta and prosciutto.  New squash (as opposed to New Coke, which was a terrible idea).

What’s your favorite unexpected combo/dish/drink?

Local Soup

By

When people think of roller derby, I doubt the first thing that comes to mind is “family.” 

 

Families beat each other up…

However, one of the biggest components of my league is the family aspect.  Becoming one of the Atlanta Rollergirls = 80+ new family members.

Getting injured is a great reminder of that!  From the calls/emails/texts to the treats courtesy of a league-mate and baker, I feel like one lucky girl.

Last night I received another special delivery.  This was from my teammate, Polly Atomic, and Local 3. Local 3 is one of the newest restaurants in Atlanta and has received some rave reviews.  Lucky me – Polly and her husband, Chris Hall, are a couple of the founders of this fine establishment. 🙂

The delivery?

2 massive containers of soup: Creamy Tomato and Creamy Butternut Squash.

Chris even included straws!

 

I couldn’t decide which soup to try first… and then I thought

“Why limit yourself to eating one at a time?”

Thank you, thank you, thank you to Polly, Chris, and the awesome kitchen at Local 3!

Local 3 is definitely my first stop when chewing resumes!

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In honor of Valentine’s Day, I brought Mom some treats from International Bakery.

It is this little hole-in-the-wall Greek Bakery with a curmudgeon of a man behind the register and baklava so fantastic it could make you cry.

This dreamy box of goodness was a big hit.  At least I hear it was good…

The trip did include a treat for me.  This Greek bakery also carries a few authentic packaged goods, straight from Greece.  I came home with a big tub of authentic Greek yogurt!  OMG – it is so, so good.  American Greek yogurt is good, but this is much ticker and rich – almost like eating a dessert.

***

I can’t wait to chew.

What is your favorite tiny local find? 

Any cool ethic bakeries/shops to do some International food shopping?


Wild Mushroom Soup

By

Many, many people have (thankfully) already blogged about the It Gets Better Project.

It began in 2010, when there seemed to be an epidemic of kids taking their lives after being bullied (many for being gay).  This project is aimed at showing young people that life DOES get better.

Growing up it hard, but getting to the the other side is so worth it.  I promise.

Here is a video of the Cincinnati Rollergirls; more awesome people who’ve known what it is to be bullied, and are living proof that It Gets Better.

Speaking of growing up…

One of the strangest phenomena for me as a 20-something involves my taste buds.  Most of my life I’ve been the pickiest eater to walk this Earth.  At my pickiest, I didn’t even like cheese (too bad that couldn’t have stuck!).

Other items I refused to ingest:

  • ANY cooked veggie
  • Legumes
  • Ketchup
  • French fries
  • Fast food
  • Seafood
  • Red meat
  • Tofu
  • Mexican food (what was I thinking?!)
  • Asian food
  • Coffee
  • Sweet tea
  • Gin (thanks to an unfortunate experience)

Sometime around my about 24th birthday I developed a love of avocados and kalamata olives.  That was just the beginning!

At the ripe ‘ol age of 27, I crave: spinach, winter squash, tofu, chickpeas, coffee, MEXICAN… just about everything on the previous list.

Things I still don’t like:

  • Seafood
  • Certain cooked veggies (potatoes, yellow squash, carrots)
  • Ketchup
  • Fast food (with the exception of Chick-fil-a)
  • Sweet tea
  • Gin (it was a really bad experience)

My favorite 20-something taste bud find would have to be mushrooms.  Truffles, morels, shiitakes, hen of the woods… you name the ‘shroom, I probably have positively passionate feelings about it.  (No, not the magical ones…)

This has been paid for by the Council of Mushroom-love.

I can’t chew them right now, but I can slurp them!  This soup was earthy and rich.  It is a thicker soup, but you can add water/more broth as needed.  I like the thickness – it feels more like chewing.

Mushrooms are low in calories, fat-free, cholesterol-free and low in sodium.  They provide nutrients such as: selenium, potassium, riboflavin, niacin, vitamin D, and calcium.

Wild Mushroom Soup

by Laura Hall

Prep Time: 5 mins

Cook Time: 20 mins

Keywords: soup/stew gluten-free low-carb vegan vegetarian soy-free leek mushroom fall winter

Ingredients (4 servings)

  • 3 C wild mushrooms (portabella, oyster, morels, etc), roughly chopped
  • 2 leeks, chopped
  • 1 celery stalk, chopped
  • 1/4 C white onion, diced
  • 1 T EVOO
  • 2 garlic cloves, minced
  • 1 tsp fresh thyme, chopped
  • 1/2 tsp dried basil
  • 1/4 C vermouth cooking wine
  • 1/2 C veggie broth
  • 2 T goat butter (use coconut butter to make it vegan!)
  • 1/2 tsp crushed red pepper
  • S & P to taste

Instructions

In medium pot, saute first 5 ingredients until tender, about 10 mins. Add garlic during the last 5 mins, so as not to burn it.

Add remaining ingredients, seasoning to taste with red pepper flakes, salt, and pepper.

Using an immersion blender, blend soup until smooth.

Ladle in bowls and top with grated cheese (Gruyere or a nutty parmesan-esque cheese is delish) and freshly ground black pepper. I would have used black truffle shavings or truffle oil if I had it!

Powered by Recipage

***

Thankfully, my sister grew out of picking her nose… 😉

Have you grown out of something funny/odd?

Roasted Soup

By

One of my favorite things to do is catch an improve show.  

 

Atlanta is lucky to have a variety of great places to see improv.

This naturally translates into my love of improv cooking.

During my Farmer’s Market raid, I purchased a poblano pepper with the intention of trying my hand at stuffed peppers.  The whole jaw thing interfered with that plan, but I did have a red pepper, jalapenos, lots of fresh garlic, roasted tomatoes…

Whose line is it?  Roasted Pepper-Garlic-Tomato Soup!

 

And a beer ’cause this smoothness is SPICY.  A cold one is tasty and refreshing with a little heat!

Rogue Hazelnut Brown Ale is awesome, btw.  Nutty, rich flavor without being too heavy.

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Roasted Pepper-Garlic-Tomato Soup

  • 1 red pepper
  • 1 poblano pepper
  • 2 jalapeno peppers
  • 1 green pepper
  • 2 heads of garlic
  • 2 T EVOO
  • 3/4 yellow onion, diced
  • 1 C vegetable stock
  • 28 oz can fire-roasted tomatoes
  • 2 T balsamic vinegar
  • Fresh rosemary
  • Fresh parsley
  • S & P, to taste
  • Water, as needed

Pre-heat oven to 400 F.  Prepare garlic heads to roast (great “how to” here) and rubbing exposed top lightly with EVOO and wrapping in foil. Lightly coat peppers with EVOO.  Place garlic and peppers on foil-lined baking sheet and roast in oven for 45-60 mins, rotating peppers occasionally to be sure all sides roast.

Meanwhile, heat 1T EVOO in large pot.  Dice onion, add to pot, sauteing for 8-9 mins (until translucent).  Add tomatoes and broth, stirring to combine.

When peppers and garlic are done roasting, remove and allow to cool a bit.  Remove seeds from the peppers (if you like it spicy, leave some jalapeno seeds behind… I did) and remove their charred skins.  Chop peppers roughly and squeeze roasted garlic out of shells into the soup.

Add herbs and balsamic, stir, and cook 5-10 mins more before pureeing with an immersion blender or regular blender.  Add water as needed, depending on how thick you’d like soup to be.  Salt and pepper to taste.  Heat through and allow flavors to combine, adjusting as spices as needed.

Serve, garnishing with grated cheese of your choice, parsley, drizzle of olive oil, sour cream, etc.

It’s also tasty with some hummus mixed in (and cuts the heat if you made it a teensy bit too hot – not that I did that).

***

Who has fun weekend plans?  Is the anything random your city has a lot of?

Atlanta definitely has the market cornered on improv!

.


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