High Fat Fail + 5-Spice Roasted Veggies

January 14, 2013 By Laura

Ever think something sounds fun… only to learn it is just the opposite?

I wish I didn’t make this mistake so often…

Last week I decided to experiment with a high-fat/low-carb diet. Nut butter, oils, avocados, nuts, egg yolks, red meat… it sounded like a brilliant idea! Notsomuch.

Nut butter needs toast or oats. ‘Nough said. It turns out that all of those thing are delicious… but much better with a carb. Runny eggs need a piece of bread to soak up the goop.

Red meat is better on a bun… but this was still good:

But it wasn’t just the carbs that had me regretting the high fat thing. Regret is the wrong word. I learned a lot, and I do not regret that. Here are the side effects:

Constipation – this was the worst; I am grumpy without a good morning poop (TMI?)
Gas/Bloating – I could clear a room in 5 seconds
Lower energy – I felt like I was in slow motion
Slower muscle recovery time – leg day soreness lasted FIVE days
Hunger – fat digests faster than carbs, so I would eat and be hungry an hour later
Lower veggie intake – veggies have carbs and I found myself cutting them in order to keep my carbs low
Flat muscles – even after a hard bicep day I didn’t have the same “pump” I usually do

Hard workout, yet pretty flat-looking

PLEASE do not take this as a deterrent if you are on/want to try a higher fat diet yourself. Like I said in the ab/nutrition post, diet is personal. This was just my experience. Don’t be afraid to experiment! You will learn a lot about your body.

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One of my favorite things about Heather’s Meatless Monday challenge is that it forces me to try new things. Like this week – Turnips.

I know I’ve had turnips before… but I can’t remember when! After a little research I learned that turnips are a lot like rutabagas, and have a potato-like taste (but better…. I hate potatoes). Long ago I made Rutabaga Fries, complete with a vegan cheese sauce. I liked it, but for some reason I don’t often buy veggies in that family.

Sunday while on my weekly grocery trip I picked up a turnip. When I got home I realized I had no idea what to do with it… but with potato on the brain, I decided to make a roasted veggie dish using another fun find: a purple sweet potato! It tastes a lot like a sweet potato, but slightly less sweet.

I diced my new finds and tossed them with the usual suspects: oil, apple cider vinegar, garlic, onion, and rosemary. Then I decided that such cool veggies couldn’t be treated in such a pedestrian manner. And that’s how I ended up with Roasted Turnips & Purple Sweet Potatoes with Five-Spice. And brussels, but that’s too long of a title. 😉

A little sweet from the ‘taters, heat from Chinese 5-Spice, and a whole lot of staying-power from the starchy. I’ll be enjoying this in my packed lunches at work all week. If it lasts that long.

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Five-Spice Roasted Turnips & Purple Sweet Potatoes

1 turnip
1 purple sweet potato (can use regular sweet potato)
1/4 C red onion
1 T fresh rosemary
1/2 tsp olive oil extra-virgin olive oil
1 garlic clove, minced
1/2 tsp Chinese five-spice powder*

Preheat to 450°F.

Slice turnips and potato into 1/2-inch-thick cubes. Toss with onion, rosemary, oil, garlic, and 5-spice in a roasting pan until well coated.

Roast for 20-25 mins, stirring once halfway through.

*Note: Chinese 5-spice can be found at most major grocery stores and Asian markets. It’s a blend of Szechuan pepper, cinnamon, fennel seed, cloves and star anise.

***

I told some of you today would be it, but the 6 hour endurance training cram session recap is coming tomorrow… sorry!

Have you experimented with your diet? What did you learn?

Have you ever seen a purple sweet potato?

Strange But Good Re-Imaginations

January 11, 2013 By Laura

Strange doesn’t have to mean all-new.

Things I’ve been doing for years are strange. ~~Just ask my mother.~~

Many of my recent Strange But Good recipe creations were born out of old favorites. Re-imaginations, if you will.

Oatmeal has always been a sweet treat for me. When we had oatmeal as a kid (usually on a Brinner night), it was doused with brown sugar and raisins. And butter. When mom wasn’t looking, I added more. ~~I cannot believe I’m on obese.~~

I’ve seen versions of savory oats on Instagram and finally had to try it for myself. Boy, am I glad I did!

I took my davory oats in the direction of Mexico. I did cook my oats with cinnamon, but the toppings made that cinnamon a savory compliment.

Savory Mexican Oatmeal

1/2 C oatmeal (cooked)
Cinnamon, to taste
Runny egg
Black bean salsa
Cumin
Nutritional Yeast

Prepare oatmeal as usual, adding cinnamon. Place cooked oatmeal in a bowl and add toppings. Devour.

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Cauliflower pizzas have been an obsession for a while now. I took my (cheese-less) crust and topped it with seafood Strange But Goodness:

Salmon Cauliflower Pizza

Cauliflower pizza crust
Wasabi paste
Salmon
Spinach
Yellow Pepper
Red Onion

The following day I repeated the crust recipe, except I turned it into pizza minis! These were awesome to keep in the fridge during the week for little pizzas, or re-heated under the broiler to make crackers for my salad.

One Cauliflower Crust recipe gives you 4 minis.

Mini Cauliflower Pizzas

Cauliflower Crust Crackers with a trout-broccoli slaw salad

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You guys saw this Simply Snackin’ jerky on WIAW. That one was a Strange But Good Flavor – Beef with Cranberry and Blueberry.

Yesterday I tried another version. This one is Teriyaki Chicken with Mango and Papayas. I can’t get over how good these are! Fruit in jerky… who would have thought?!

The company is offering a discount of you’d like to try them for yourself. Enter SSjan2013 for 10% off at check out.

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Now for the link up! The rules can be found here or by clicking on “Strange But Good” in the menu bar above.

In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

Remember to use #strangebutgood in any Tweets and Instragrams of your creations. 🙂

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Junk-Free January is still going strong! I've been experimenting with a high-fat diet... and I'll post about that on Monday. It's been an adventure.

Have you ever made savory oats?

What have you eaten lately that's earned you stares from co-workers/family/friends?

Setting the Tone for a New Year + Amazing Kitchen Mistakes

January 10, 2013 By Laura

Life is full of failures.

I am going to discuss one on Monday, in fact.

Sometimes they are happy accidents! One of my favorite stir-frys happened because I couldn’t figure out how to use my spiralizer. This Indian Ginger Tempeh Stir-Fry happened when I wanted zucchini pasta but failed to spiralize:

Or how about last week when I accidentally sprouted a spaghetti squash I’d planned for my meal? That forced me to come up with this Sweet Potato Chicken Salad Strange But Good (don’t forget tomorrow’s link up!) creation:

Breaking my jaw playing roller derby was a fail… but without that experience I would have never come up with one of my favorite oatmeal discoveries: Blueberry Pie. Made smooth enough to slurp thanks to an immersion blender.

Jaw-breaking in action.

Or how about when you leave for vacation thinking you’re going to Argentina, but end up in Chile? That was one FUN fail!

All that said, don’t be too discouraged by fails. Trust in what will be and happy accidents you shall see.

And now I’ll shut up and let Kat tell you about hers!

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Because I blog bi-weekly, this is my first opportunity to say, “Happy New Year!”

I had an A-typical New Year’s Eve, which I used to help me set the tone for the year. I went to a hot yoga class that lasted from 10:30pm-12:15am. Yep, meditating, thinking about goals, who I am, who I have been, and who I want to be this year. It was amazing! I felt centered, and was happy to bring in the New Year thinking about health, community, and grounded-ness. (Editor’s note: Remind me to do this next year.)

The happiness of your life depends upon the quality of your thoughts.

I want to share a couple of my goals, so you all can partially hold me accountable. First, I want to say, “No,” more often – in work, in family, and in social aspects of my life. This seems easy for a lot of people, but it give me knots in my stomach just to think about possibly disappointing someone.

This goal is in support of my second goal, to stop stretching myself so thin. I tend to take on way too much, and some things I do become a little bit less “quality.” So, in order to enjoy what I do more, and to have more quality, I have to reduce quantity. These are lofty goals. I also started a journal for the first time since I was 12, to help keep me working towards my goals and thinking about them often.

I later got to celebrate with a holiday party, a West Side Story theme. I got to get all dolled-up, and I was SO excited to get dressed up and dance the night away. My feet and legs were definitely sore afterwards!

I’m also back on track with all of my runs and work outs. I didn’t mention it, but December was rough for me and threw me through a loop.

I’ve also been cooking at home like a madwoman! I had a New Years Day party with mocktails and healthy food to start the New Year catching up with a few friends.

Many didn’t make it due to hangovers and being out way too late, but it was still fun! The mocktails were delicious, but too sweet, and kept me up all night from sugar! I made Indian food, pop-corn (Kat-classic), and a number of other fun dishes with lots of fresh fruit and veggies.

Eating and cooking more at home, for me, means many unplanned meals, sometimes just throwing whatever I have in my fridge together, and last week, amazing kitchen mistakes!

I was making dinner for a friend this week, and I had left over quinoa and brown rice, extra fresh broccolini, kale, and sweet potatoes, and some random tofu. So I just got started, and this is what ended up happening:

Amazing Kitchen Mistake

I sautéed the veggies with fresh ginger and garlic, re-heated the quinoa/brown rice combo (about 75% quinoa, 25% brown rice), and felt like the dish needed something else. Tofu. The tofu preparation was the amazing mistake. I wanted to sort of “fry” it, so I coated it with some brown rice flour mixed with cayenne, salt, and white pepper. I carefully coated each cube and placed it on a plate for frying. But I totally forgot cornstarch! This would have gotten the flour mixture to stick to the tofu and fry properly. Instead, when I put it in the hot coconut oil, the flour started to stick to the bottom, and it wasn’t going very well.

So, to save the tofu, I took part of a box of Trader Joe’s Carrot Ginger Soup and poured some in the pan with the tofu, stirred and scrambled the tofu with the soup and flour mixture, let it simmer, and made THE most delicious scrambled tofu I have ever had. (Editor’s note: will you plase make me a mistake too?)

Amazing Tofu Carrot-Ginger Scramble (Mistake)

1 block firm Tofu, 1 in cubes (which are later scrambled)
½ C brown rice flour
Salt, Cayenne and White Pepper to taste
2 T Coconut Oil (for frying)
~ ½ cup of Carrot-Ginger Soup (Trader Joe’s or Imagine Brand)

Follow the directions above and serve with the brown rice/quinoa mixture and sautéed veggies! This was definitely a healthy meal too!

It feels good to give. I wouldn’t be myself if I didn’t also say that I’m donating blood today. It’s SO important. I also tend to be low-iron so I’ve had an iron-packed diet this week.

Note some things you should eat to pump up your iron (Editor’s note: I read this in an Arnola accent):

Sunflower seeds
Sun-dried tomatoes
Lentils
Raisins
Black beans
Pumpkin seeds

All of these give you almost as much iron as a big steak, and is less harmful to your body if you ingest too much iron because they contain nonheme iron. They also give you more per serving than the dark, leafy greens that are often recommended. If you eat whatever, nothing can compare to the iron-filled foods like liver, clams and mussels. And don’t forget dark chocolate and cocoa powder! Check out their nutrition facts for confirmation!

Additionally, I have a theory about blood donation for my own health. I think it promotes cell-regeneration throughout my own body! Do something good for others, while doing something good for yourself!

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I echo Kat’s thoughts on the importance of blood donation. My dad suffered from cancer for 4.5 years and made it as long as he did largely in part to blood, platlet, and bone marrow doners. Click here for more info on becoming a marrow donor. It only takes a cotton swab!

What amazing kitchen mistakes have you had that you want to share?

How do you get re-centered when you have an “off” month?

Pear-Ginger Tofu Surprise

January 7, 2013 By Laura

People always joke about the lunch lady and her “surprise” specialties.

Surprise and tuna should never be in the same sentence.

Dishes with unidentifiable ingredients can be a scary thing. We all fear the unknown. Rest assured, this is one surprise bowl you need not fear.

The first surprise is the ingredient in Heather’s Meatless Monday round-up this week – Spinach. My favorite!

Spinach may be the most versatile veggie in the land. I like it in salads, sautés, sauces, soups… apparently anything that starts with an S… I especially like it in smoothies. It’s the perfect way to sneak extra veggies in you diet and to make your drinks a very pretty color.

Today’s Pear-Ginger Tofu Surprise Smoothie is the thickest, creamiest smoothie you’ll ever have. Guaranteed. The tofu and avocado together make this reminiscent of a soft-serve treat. The pear and ginger flavors are a fun, refreshing combination… and you’d never detect the green surprises if it weren’t for the color.

Strange. But good.

The strange but goodness doesn’t end with the surprise ingredients. How I stored the ingredients is also a thing of curiosity.

Do you ever eat half an avocado and wonder what to do with the rest? No matter what I do, they don’t store well. So I freeze them. Remove the skin and toss it in a baggie for safe keeping in the freezer. I toss the frozen chunks into smoothies for the added creaminess and healthy fats.

Warning: You can thaw it for use in a dip, but it won’t be the same if you try to eat it in slices.

Same goes for the pear. I had a massive pear and only wanted half. The other half went into my freezer, and was used in this smoothie. Awesome, right? We all knew this worked with bananas. Don’t be afraid to try it with everything! I’ve done oranges, cherries, berries, mango, peaches… beans….

Pear-Ginger Tofu Surprise Smoothie

3 oz tofu
1 C fresh spinach
1 scoop vanilla protein powder (I use Sun Warrior)
1/2 large pear
1/4 avocado
1/4 in piece fresh ginger
1/2 tsp cinnamon
1 small slice fresh lemon
5-6 drops liquid stevia
Water + ice, to taste
Optional toppings: oats, muesli, cinnamon, etc.

Throw everything into a high-speed blender and mix until smooth.

Add toppings of your choosing and enjoy!

Serves 1.

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Week 1 of Junk-Free January was amazing. It sounds funny, but I almost forgot how good it feels to eat clean. Energy is awesome! 11 weeks until my next competition and I am PUMPED!

Do you freeze your leftover produce?

Are you detoxed from the holiday yet? Or are you one of those “good” people with self-control? 😉

Turkey Beer Chili

January 3, 2013 By Laura

No drinking in Junk-Free January.

Booze cooks out, so I’m calling the recipe “in bounds.”

With the holidays over, you may have some extra beers lying around your house. Don’t let them go to waste! Even if you don’t drink beer, it’s a good idea to keep them on hand.

Beer can act as a tenderizer, adds lightness to batters (think: beer bread), and leaves behind a light hop/barley flavor in stews. I used a pilsner in this chili recipe, but a lager would work well too.

Chili is meant to be hearty, not soup-y (in my not-so-humble opinion). Mine is a beast of a bowl. Between the turkey and the beans (the more you eat ’em, the more you…), it’s nearly thick enough to eat with a fork.

Depending on your preference, ground chicken or crumbled tempeh would also work well here.

I like the smokiness of a Tex-Mex-style chili, so I added some liquid smoke and used fire-roasted tomatoes. If you don’t have smoke you can simply leave it out, or add smoked paprika in place of some of the ancho chili powder.

Mexican food is one of my favorites, so I made sure to add in jalapeno and cumin. The heat is pleasant – not overwhelming – and just what the doctor ordered in the suddenly arctic weather we are having in Atlanta. Seriously… what happened to our Southern California-like weather?

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Turkey Beer Chili

1 lb ground turkey
1 tsp avocado oil (can use olive)
1/2 red onion, diced
2 garlic cloves
1 jalapeno, seeded and diced
1 T ancho chili powder
1 tsp ground cumin
1 tsp cinnamon
1/2 tsp ground oregano
1/2 tsp ground thyme
1/2 tsp ground pepper
3 celery stalks, diced
1 carrot, diced
1/2 red pepper, diced
10-15 drops liquid smoke
1 15 oz can diced tomatoes (I used fire-roasted, low sodium)
1 15 oz can kidney beans, drained
1/2 C pilsner beer
1/2 C low sodium veggie broth
2 tsp apple cider vinegar
Fresh chives and Greek yogurt, to top

Heat a large pot over med-high heat. Spray with olive oil or cooking spray and place turkey in pot. Stir the turkey and cook until no pink remains (~ 5 mins).

Add the olive oil and the onion to the pot. Cook over medium heat until softened (~5 mins). Add the garlic and jalapeno, cooking until fragrant (~2-3 mins). Add spices and stir to combine.

Add the carrot, pepper, tomato puree, beans, liquid smoke, and beer. Stir and bring to a boil. Mix in broth and vinegar, then cover. Allow to simmer and thicken over low heat for 30-45 mins. Taste and adjust seasonings as needed. Serve, garnished with chives and Greek yogurt.

Makes 4 servings.

Note: To make gluten-free, replace beer with more broth or GF beer. To make vegan, use tempeh in place of turkey.

Approximate Nutritionals: 316 calories, 8.7g fat, 57.1mg sodium, 26.9g carbs, 7.2g fiber, 5.5g sugar, 30.9g protein

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2 reminders: the h.h. gregg $100 gift card giveaway ends at midnight (click here to enter), and don’t forget to link up your Strange But Good creations tomorrow (click here for logo and details).

What is your favorite style of chili?

Have you fully recovered from the holidays? I’m still spinning a bit.

Quinoa-Stuffed Acorn Squash + Holiday Amazingness

December 27, 2012 By Laura

Mind-readers scare me.

No, I didn’t go to a psychic to find out of the world would really end.

My friend a bi-weekly guest blogger (Kat), sent me her post last night and it appears we have been miles apart but on the same wavelength.

In the past, Kat has blogged about yoga, running + nutrition, and even homemade peppermint mochas! I really excited that today she’s sharing her first entree recipe. This girls loves food just as much as I do.

I’m at the gym working off my cookies, complete with a new top thanks to ~~my mom~~ Santa…

Top by Lucy

…and with a new toy! A fitbit one to replace my old ultra:

I hope you enjoy Kat’s first recipe today – while I haven’t had the pleasure of eating this dish (yet), I can tell from the pics and ingredient list that it’s a great, clean way to bring us into the New Year!

Who relaxes during the holidays?!?!

Yeah, I didn’t either. I think I raced through the holidays!

Recap. I flew into Orlando for a party on Friday (my mom had an end of the world party – she is such a hippie), worked all day Saturday, traveled over an hour to Dad’s on Sunday, Dad’s parents Monday night (for the first time in almost a decade), Tuesday with Mom and then later to her mom’s, and later to my sister’s boyfriend’s family. Talk about a holiday marathon (many of you know the drill)… but I have so much to be grateful for and it really felt like Christmas for me this year. Nevertheless, glad to be home!

This had my whole family laughing…even my dad.

It can be hard to keep up, but it’s also nice to catch up with family, have some sister love, and enjoy the holiday spirit with old and new friends. I managed to keep up my runs, and get plenty of quality time.

Honestly, none of the time would have been quality because I would have been completely mentally unbalanced without my runs. It just gets my head in the right place. Man, Laura and I have a similar philosophy… she recently wrote about having no excuses NOT to work out recently! (Editor’s note: You can click here to check that out). I even got to run through my old neighborhood – yeah, the one I grew up in. It’s crazy that what felt like a long run when I was 15 (about 3 miles) felt like such a short run to me today!

Holiday Run Time – Getting your head in order! No excuses!

Keeping with Laura’s theme from her past few blogs about cleaning up your kitchen and the winter weigh in about letting yourself indulge in your favorites (without going overboard), I managed to keep a pretty healthy diet too!

It’s totally okay to let your family and friends know what you do and do not eat. (Editor’s note: Yes! And you’d be surprised how often they feel the same way!) My mom, sister, and I told my Grammy we wanted to eat light and healthy, and that’s exactly what she did for Christmas lunch/brunch! She put up a wonderful spread of super healthy food. I also made it through without any dreaded gluten mistakes!

Christmas Brunch at Grammy’s

Needless to say, I have also been having meals at home that feel like winter indulgences but are also SUPER healthy! My first – real – recipe to share. Firstly, I LOVE squash, all squash, so it was hard to decide which “recipe” to share. But, I have been into stuffing my squashes lately, and acorn squash is a great size for stuffing – with almost anything, I would argue!

I always think of quinoa as a summer-y light and healthy meal, but made the right way, it can be comforting and winter-y too! I made this for a friend last week, and it was satisfying and comforting, but keeping with the kitchen workout. (Editor’s note: Where’s MY quinoa?!)

Quinoa-Stuffed Acorn Squash

1 medium acorn squash
½ cup of quinoa
1 cup of water or vegetable stock
½ cup of mushrooms
¼ red onion
¼ cup frozen peas
Some chopped kale and/or arugula
Touch of cayenne
Maybes: thyme, basil, rosemary
Salt & Pepper to taste
Parmesan to top, and your pasta sauce of choice (I like Whole Foods’ 365 brand)

Disclaimer: I don’t actually measure anything when I cook so please take all of these as amazingly close guestimates as to what actually happens in the kitchen

There are two ways to roast the squash, depending on how you want to present. You can either chop the top off, scoop out the seeds, put the top back on and throw it in the oven… or just cut it in half, scoop out the seeds, and throw it in the oven at about 375 (prettier presentation for two people).

Roast the squash first, and roast the squash about 20-30 minutes. While this is happening, cook your quinoa (boil water, add quinoa, 10 minutes pass, turn of the stove, leave the lid on until totally absorbed – basically follow the instructions on the box), and then sauté your onions, then add your mushrooms and frozen peas (and any other fresh veggies you have in your fridge), as well as your kale/arugula.

Combine all of your quinoa with the veggies, and add your spices and potentially herbs (I like thyme and rosemary for this one). Mix.

Remove the squash form the oven, stuff the mixture into the squash, top with a ton of Parmesan cheese and put it back in the oven at 375 for 15-20 minutes, or until the cheese browns.

Remove and top with warm pasta sauce.

This is delicious, packed with protein from the quinoa, but low calorie and super filling!

I need to work on taking pictures of my food, and writing recipes (so feedback please!!!). But, I guarantee this will be a great way to switch up what you’re eating while bringing in some healthy New Year’s habits!

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Don’t forget tomorrow’s 3rd #strangebutgood link up! Click here for the details, and grab the image below to share in your post:

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Did you make a point tell anyone what you needed to eat/not eat for the holidays?

What is your favorite squash?

Kiss My Cauliflower

December 17, 2012 By Laura

Do you ever wonder where expressions come from?

Rough as a cob? Wait… I know where that came from…

In the South, but “kiss my grits” is accepted as a nicer way for asking someone to kiss your hind end.

I’m a terrible Southerner. I don’t sugarcoat. I’ll tell you to kiss my ass if you deserve it. 😉 Food preferences are another way in which I fail as a Georgia girl.

Things I don’t like:

Cornbread
Fried okra (or any okra)
Honey Baked Ham (it’s at EVERY potluck)
Jell-o molds
Ambrosia
Green bean casserole
Grits

Correction. I like grits my way: strange but good.

In my family Christmas brunch is the most anticipated meal. We break out the mimosas, crank up the Christmas tunes, and create a meal that is much larger than necessary. Growing up, a traditional Southern brunch in my house included biscuits, hot choc (chocolate gravy), bacon, eggs, and grits.

The fun thing about my family is that we don’t feel the need to stick to tradition. Variety is the spice of life! Therefore, this Christmas morning instead of suffering through the sand-like, over-buttered Southern classic, I’ll be enjoying cauliflower.

I’ve long been a fan of using cauliflower as a rice or flour substitute. It provides a neutral, low carb base for virtually any flavor. I’ve used it for Thai-inspired bowls, my favorite Mexican Rice Bowl, and even as the base for pizza crust.

As I researched Christmas morning breakfast ideas, I thought why not use it as grits? Cauliflower even looks like grits after a good pulse in the food processor.

Admittedly, I was even a little surprised when this strange but good take on grits actually worked. You can add any flavors you like. I was feeling a savory breakfast and added lots of black pepper and garlic.

It’s also much easier than grits. There are no concerns about it sticking and you don’t have to wait 25 mins. My “grits” were done in less than 10 minutes!

Topped with a runny egg and served with a vegan maple sausage and toast, this is a classic breakfast will never be the same!

Thank you to everyone who participated and/or checked out the first Strange But Good link up Friday! If you read earlier in the day, check back and see all the odd deliciousness people added over the weekend. We’ll be doing it again this Friday – please join in!

Kiss My Cauliflower

100g cauliflower florets
1/4 C unsweetened almond milk
1/4 tsp butter extract
Garlic powder
Freshly ground black pepper

In a food processor (or Vitamix), pulse the cauliflower florets until they are fine, like couscous or small rice.

Grease a skillet (I used PAM) and place on stove top over medium-high heat.

Pour the cauliflower “grits” into skillet, add milk and butter extract (you can also use “real” butter). Stir until combined. Add garlic powder and pepper to taste.

Cook until the “grits” warm and become tender (~5 mins).

Taste and adjust seasonings as needed.

Makes 1 serving, easily multiplied.

***

My heart goes out to the community and families affected by Friday’s tragedy… I was going to post about it but cannot find the right words. Take a moment today to send thoughts of light and courage to those that lost, and to appreciate all that we have.

If you celebrate, do you do a big Christmas morning brunch? Do you know what you’re having this year?

Do you dislike any foods from your region/culture that everyone else seems to love?

Roasted Butternut Chips and Curried Banana + Grand Spiced Milk

November 30, 2012 By Laura

Speaking of being balanced…

Everything in moderation, including moderation.

I’m excited to describe one of the most delicious, fun meals I’ve ever had. Heather and Kirk have done several pairing dinners for at-home “date nights.” When I knew I was coming to visit them in Colorado, and that Lauren and Greg would be in town too, I immediately requested a Blends pairing dinner. My fabulous hosts obliged with a (vegan) “Taste of Europe” dinner. Katie even stopped by to say hello and share a drink with us! It was great see her again, even if it was only a short visit!

Why do I always feel I have to crouch down in photos? My towering height isn’t blocking anyone… (Photo courtesy Heather)

The concept for these tasting dinners is that each person comes up with a couple of courses and a pairing. Heather and Kirk did the bulk of the work, but I was given the opportunity to make the Petit Bouche.

I decided to make Roasted Butternut Chips with Caramelized Curried Bananas. My pairing was a warm drink I like to call Grand Spiced Milk.

Photo courtesy Heather

All of this was created on the fly, which was interesting ~~when I nearly burned the chips~~. Despite the uncertainly, I was really happy when the way everything turned out!

The dish had a hint of heat and a little sweet from the curry and caramelized banana combo. It paired well with the almond milk drink, which was laced with Indian spices and a hint of orange from the Grand Mariner, then rimmed with crushed cashews.

The remaining courses were the stuff of dreams. Each dish and it’s pairing was better than the last. We traveled from my Indian appetizer (yes, I’m aware India isn’t part of Europe… but it was a British colony for a long time!), we went to the UK, Italy, France, and Germany.

German Chef Heather makes a killer dessert! Lauren and I kept sneaking more tastes of the almond pastry filling.

Photo courtesy Heather and her fancy camera skills

The Menu

Amuse Bouche: Strawberry Puff Bites and Lavender Rosemary Black Tea Reduction with “One Shade of Grey” Martini
Appetizer: Mushroom Tortellini Soup with Smoky Truffle Vodka
Entrée: Tourtière with 2010 Chateau del la Coste Margaux
Dessert: Marzipan Schaumrollen with Frangelico Martini

My favorite? It’s hard to choose, but I have to says Heather’s Tourtière blew my mind. Only this girl can take a traditional, meaty French dish an make it vegan and better than “real” thing. The wine pairing was also spot on; a drinkable wine laced with dark fruits and a hint of cinnamon.

My French is so terrible that I spent half the day thinking she was going to make a tortilla.

I miss these guys. Check out Heather’s recap here. She’s also gradually posting the recipes for each course on her blog.

Happy Belated Birthday, Heather!!!

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Roasted Butternut Chips with Caramelized Curried Banana

1 Butternut squash
EVOO
Cumin
1 small banana
Curry powder
Parsley (for garnish)

Preheat the oven to 375.

Cut the neck of the squashes off of the base. Peel the neck and slice it into thin slices (~1/8th of an inch thick).

Line a baking sheet with parchment paper before spreading the slices across the sheet. Brush with a bit of olive oil, and sprinkle on a little cumin.

Bake the chips ~25-30 minutes, flipping half way through. Watch them closely and remove them when they turn brown and crispy. Timing can vary depending on you oven and the thickness/moisture content of your slices.

They may not seem fully crisp while they are still warm; take them out of the oven and let them cool for ~5 mins. They should crisp up, but If they still aren’t crisp, put them back into the oven for 5 -10 mins.

While the chips cool, cut the banana into ~1/2 in slices and spread it evenly on a parchment-lined baking sheet. Sprinkle with curry powder and place under the broiler for 2-3 mins. WATCH these closely, because they will burn quickly! Remove from oven when the tops are browned and caramelized.

To assemble, place a banana slice on top of each chip and garnish with chopped parsley, if desired.

Servings will vary depending on the size of the squash.

Grand Spiced Milk

1/2 C vanilla almond milk
3 oz Grand Mariner
3 oz vodka
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp cardamom
Crushed cashews (to rim)

In a small pot over medium heat, warm the milk.

Whisk in the alcohols and spices, adjusting to your taste.

Spread the cashew dust on a plate. Moisten the rims of the shot glasses with lime juice and dip in the cashews.

Carefully pour the warm milk into each glass and enjoy!

Makes 5 shots or 1 big glass to sip on by the fire.

Note: This can be made non-alcoholic, but you would want to add an orange flavor from extract or zest.

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In all my spare time (hahahahaha!), I need to host one of these dinners at my home.

Do you ever pair drink with meals at home?

What are looking forward to this weekend? I might get a new car!!!

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Roasted Butternut Chips and Curried Banana + Grand Spiced Milk

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Roasted Butternut Chips with Caramelized Curried Banana

Grand Spiced Milk

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