Sprint 2 the Table

Appetites and Adventures

Cherry Tomato-Mango Gazpacho

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Reviewing my search terms cracks me up.  

I can see how some end up at here… but some totally baffle.

Some of the best ones lately:

  • Meaning of family name sadilla
  • Can you eat raw edamame (yes)
  • Schizophrenia vegetarian (that’s me!)
  • Planking in bikini (you can even plank in your birthday suit if you like!)
  • I swallowed a jackfruit seed (they are edible – but I bet that was uncomfortable)
Hello to anyone searching gazpacho / soup today.  Cold soup.  It’s hot.

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Remember those citrus-y orange cherry tomatoes I scored at the People’s Health Day 5K?  The citrus quality they possess made me think they would be especially good in a fruity gazpacho.

And they were.

 

What I didn’t foresee what the color that would develop when combining orange mangoes and tomatoes with green cilantro and peppers.  For those of you used to drinking green smoothies, this won’t be an issue. 🙂

Despite it’s appearance, this soup was quite good.  The mango makes it a thicker gazpacho and adds a sweetness that I love with the spiciness.

You may be tempted, but don’t just toss everything into the blender.  Setting aside half of the mango, tomato, and peppers makes the texture of each bite so much better.

 

The feeling of the plump cherry tomato piece in each bite along with the smoothness of the mango and crunch of the bright pepper takes the soup from good to finger lickin’ good.

 

In lieu of tortilla chips, I made cumin-spiced socca to sop up the soup.  Spreading the batter out thinly across a pan to cook made it more crispy.

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Cherry Tomato Mango Gazpacho

  • 1 medium champagne mango
  • 1/2 pint cherry tomatoes (orange if you can find them!)
  • 1/2 medium green pepper
  • 1/2 small shallot
  • 1/2 jalapeno, seeded
  • 2 T fresh cilantro
  • 1 garlic clove
  • Juice from 1/2 small lime
  • pinch of chile powder
  • S+P, to taste

Chop first 3 ingredient into small cubes.  Set aside 1/2 of the cubes.

Combine the rest in a blender (or Magic Bullet!) with remaining ingredients.  Mix until just combined.  Transfer to a bowl and mix in the chopped veggie pieces.

Enjoy!

Makes: 2 sides or 1 larger serving

***

I can’t believe it’s over 100 degrees here.

Do you like cold soups?

 What are some of the best/funniest search terms you’ve come across?

 

Biscoff Sauce + WIAW

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What I Ate…

errrr... on Friday night of last week.  Details, details… but I promise a real recipe from Wednesday at the end!

I’ve been meaning to write a post about this Underground Supper I went to last Friday.  It is the best supper event I’ve attended to date!  And you guys know I do these a lot.

Atlanta native Zach Meloy started Push Start Kitchen with his wife, Christina.  They recently returned from a stint in Costa Rica where they ran a restaurant.  This supper club is their way to generate some buzz and money in hopes of pushing a restaurant start here in Atlanta.

So my foodie-partner-in-crime (Corinne) and I trekked out to The Goat Farm.

The Goat Farm is a kitschy little hippie-like colony that – in addition to literally being a goat farm – hosts a variety of events (this night included a dance performance and a food truck), is home to a few loft owners, and has it’s own coffee shop/late night $2 beer stop.  I had NO idea places like this existed in Atlanta but I’m moving in.

We were to dine in a small room with 8 others among ancient ceiling pulley systems, discarded books, and cotton mill ruins.

Candles were lit, Dark and Stormy beverages flowed, and the night began to move.

Pictures were taken in front of an old pile of bricks by a local photographer.  A train rolled by.  We found a copy of The World According to Garp.  I ran into a girl I went to high school with (what are the odds?!).

All while enjoying a lovely canape – a small masa biscuit topped with cream cheese and red pepper jam:

After the first round of drinks and the canapes were consumed, we took our seats at a rustic (read: IKEA) dining table for the first course.

First, the wine (served by Zach): a light rose, full of strawberries and refreshing on a muggy night.

I was of course busy ogling the already-plated food on the chef’s table next to my right…

First course: crispy Serrano ham, tomato confit, avocado, smoked chile cornbread, with molasses vinaigrette and basil.

Now.  I don’t like cornbread (bad Southerner!), but this stuff was delicious.  It was soft and smokey, not gritty and dry like the bread I often see.  The Serrano was perfectly crisped and added the right level of salt to compliment the plump tomatoes.

I could have eaten this all night and been content.  Alas, the meal must go on!

Second Course: Sous vide pork tenderloin, roasted plum mole, crispy grits, goat cheese, country ham powder, and greens.

You read me correctly – PLUM mole.  Spiced chocolate plum sauce.  I nearly begged Chef for a jar of the stuff.

For those of you who haven’t had meat prepared sous vide before, it is basically cooking meat at a low temperature in a plastic bag underwater.  This allows you to cook even the thickest cuts of meat evenly at a perfectly controlled temperature, resulting in (arguably) the most juicy meat perfection (sorry if I just made all the vegetarians gag!).

Back to the mole.  It was amazing with the pork not too sweet and a bit smokey.  All of this was complemented by the slightly salty flash-fried grit cakes and creamy goat cheese.  I gobbled up mine so fast Corinne asked if I wanted to finish hers.

The Finale: Rum scented “pan perdido,” condensed milk ice cream, pickled cherries, and galleta maria

I didn’t know what half of that meant until I googled at home later.  My initial description was “deconstructed dessert French toast.”

It turns out I wasn’t too far off!  Pan perdido is essentially bread pudding.  Chef Zach pan-fried it so it was especially french toast-like (nom nom).  Galleta marias are tea biscuit-like brown sugar cookies found throughout Latin America.  They almost crumbled to the touch and their vanilla and cinnamon flavorings only added to my french toast fantasy.  Served with homemade ice cream and pickled cherries… I can now die happy.

The way to my stomach’s heart is dessert.  Someone must have let that cat out of the bag because we were presented with a sweet coconut candy rolled in almond meal:

The bird didn’t want any, so I ate it all myself. 🙂

As promised, I am posting something I actually made and ate this week for a change.

The Biscoff spread Miss Smart gifted me with has been burning a hole in my pantry.  This is an emergency situation, remedied only by having banana soft serve (which I think you all are familiar with) for breakfast.

Why soft serve?  To go with my Biscoff Sauce, of course!

Biscoff spread tastes like a creamed version on the brown sugar cookies served on Delta flights… but better.

Why better?  Let me break this down: Spread = Peanut Butter-like = Awesome.

biscoff spread

In fact, it says right on the jar that it should be used any where you’d normally use PB or chocolate spread.  Cookie spread!!! *swoon*

Can you call 2 ingredients a recipe?  Maybe not… but it’s what I ate for breakfast on Wednesday (WIABW).

Banana Soft Serve

Freeze a banana.  Toss said banana in blender.  Blend until smooth (can add milk if you need to thin it out a bit to blend).

Biscoff Sauce

  • 1 T Biscoff spread
  • 1/8 tsp coconut oil

Place both ingredients in a small bowl.  

Microwave for ~10 seconds – just until melted (BE CAREFUL – it will burn).  Stir together.  

Try to top soft serve with sauce before you slurp it up

***

This jar doesn’t have a prayer of lasting through the weekend.  It will be used for some epic oats.

What food product have you recently tried and loved?

Does anyone want to write a guest post for me next week?  Pretty please?!

Thank Yous and Push Ups

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Today I am thankful.

I was sitting on my couch last night feeling a little grouchy and whiney and over-tired… it was one of those moods.  You know, the ones where you’re almost in tears for no good reason. 

Then I realized that was just silly.  Monday was not too shabby!

A few things I am thankful for at the start of the week:

  • Being selected for the FoodBuzz Top 9 again for the Indian-Spiced Tofu Scramble I made last week
  • All the bloggy friends – old and new – read my ramblings and left comments over the past few days… you guys continue to inspire and make me grin from ear to ear
  • Making my flight this morning (serious close call)
  • Getting a 1st class upgrade on the return this afternoon
  • Having the discipline to still get a workout in tonight (P90X shout out!)
  • Arriving home to a surprise package  (’cause I am one lucky duck)

The ever-so-awesome plate-licking Miss Smart of The Smart Kitchen blog-fame sent me goodies!!!

In my box of good stuff:

  • BISCOFF spread!!!  (OMG – it is just as amazing and I’d dreamed it would be!)
  • Reese’s (my all-time favorite candy)
  • Vanilla Chia Raisins w/ Green Tea (I’ve never heard of such things but I can say they are now half gone)

This totally made my night.  Those raisins are what I have to credit for powering a good workout.  Double thanks, Miss Biscoff Fairy. 🙂

 

Many of you have commented/asked about the 84 push-ups I do on the daily.

Yes, I really do them.  NO – I don’t do them in a row. 🙂  (They are done in 3 sets.)

The best part?  YOU can do them too!  You just have to break it down and be consistent.

I posted a 4-step “how to” back in May – click here to check it out.

(Added bonus: Re-reading that just reminded me about runny eggs on my pizza.) 

Focus, Laura.

Push ups.  Back in May, I was only up to 75.  Today I am doing my 84 and honestly… I need to quit slacking and re-test (read the post… you’ll see what i mean about re-testing).

***

I promise something more creative (probably involving Biscoff) tomorrow. 🙂

Do you ever get into a funk for no reason?  How do you break out of it?

Did you read the push up post?  Are you going to try it?!

Running and Winning

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It’s another Recap Monday!

Yes, I will reveal the lucky 4 NuNatural giveaway winners… at the end.  Bwhahaha.  (Yes, I realize you can simply scroll down.) 

Saturday’s People’s Health Day 5K was a good one.  I was a little worried when I signed up because the wesite looks like a cult recruitment tool. 🙂  It turns out that it was a well-organized race and event.

The course was hilly, but fun because there was lots of scenery to enjoy.  Even better – I got to participate in it with fellow ATL bloggers Lee, Lindsay, and Carol!

Source: www.atlantarunningmom.com

Guess who else raced?  Mena Suvari (of American Beauty fame).  I’m not going to lie… I’m so out of touch with pop culture that I had to come home and google her.  She won 1st place in the 20-35 age group…

… because I  won an overall female award and they wouldn’t give 2 medals to you. 🙂  2nd place!!!  Admittedly, it was a small, slow race… but I’ll that what I can get!

Source: www.atlantarunningmom.com

Stats:

  • Distance – 3.14 miles
  • Time – 24:21 mins
  • Avg Pace – 7:45

The People’s Health Day didn’t end there.  5K participants were given 4 tickets that could be traded for goodies from about 10 vendors.  Juice Plus (my fav supplement!) was there, along with a few local restaurants and farms.

The blogger contingent went crazy for the 180 Farm tent (check out their website – they have really great story to tell).  I ended up with extra tickets from a friend who left early and I ended up with a rockstar bag ‘o treats:

 

  • Orange cherry tomatoes (they have a slightly citrusy taste!)
  • Peppers – cayenne, jalapeno, green bell, purple bell, and a mirasol
  • A dozen fresh eggs
  • Via Elisa pasta sauce (from the Nature’s Garden‘s booth)

All of that for 6 tickets and a $25 race number!  That pasta sauce alone is ~$7 in Whole Foods!  (Side note: Atlanta-based Via Elisa makes some of the best pasta sauce you can buy in a jar.)

We didn’t hang out much longer following the awards because we had to get to the Atlanta Blogger Lunch at R. Thomas.  (You can read about my obsession with thoughts on R. Thomas here.)

From left to right: Lauren, Carol, Alayna, Lee, Katy, Lindsay, me, Laura (reader), Tina, Kristy, Katie and Brooke.

Special thanks to Brooke’s husband for taking this shot and to Brooke for sharing the photo with everyone!

My meal was a delicious tempeh fajita:

We had a great time eating, taking pics of our food (patrons enjoyed staring at 12 women simultaneously taking pic of their meals), and chatting.

The last meet up had a smaller attendance AND we’ve added several more locals since.  I’m amazed and how big the group is now – and this wasn’t even all of the local bloggers!

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Soooo… you want to know who the winning 4 are???

*drumroll*

The winners of the box of NuStevia Packets and the bottle of NuNaturals Pure Liquid Vanilla Stevia are:

  1. Lexi @ A Spoonful of Sunshine
  2. Parita @ My Inner Shakti
  3. Lisa @ Healthful Sense
  4. Nikita @ La Cocina Encantada

Good news for those who still want to try NuNaturals!  They are offering free sample and a discount on purchases to readers.

For the free sample of Nu-Naturals Stevia Packets: send a self-addressed, stamped envelope to: NuNaturals, Inc, 2220 West 2nd Avenue #1, Eugene, OR 97402

To receive a 15% discount on NuNaturals online orders, entering the promo code BLG930 at checkout!

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Workout Recap (7/25-7/31)

  • Monday – Kickboxing
  • Tuesday – P90X Biceps & Back
  • Wednesday – P90X Ab Ripper X, 84 push-ups
  • Thursday – 9 mile run, 84 push-ups
  • Friday – P9p0X Triceps & Chest
  • Saturday – 1.5 mile run (to the 5K starting point), People’s Fitness Day 5K, 84 push-ups
  • Sunday – 4 mile run

If you have been reading these over the past few weeks you know that I do push-ups (almost) daily.  This week doesn’t have the 84 listed each day, but they were a big part of kickboxing class and basically half the moves in the P90X Triceps & Chest DVD.  I’m not slacking!

***

Monday always seems to creep up.  *yawn*  At least I had awesome surprise of waking up to see I made the Food Buzz Top 9!!!

Help me put a more positive spin on the start of the week…

What are you looking forward to this week?

I’m excited to try out some of the recipes from Spicie Foodie’s July YBR.  Click here to check out my Better-Than-S’Mores Brownie and others’ submissions!

Indian-Inspired Tofu Scramble

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Impromptu dinner parties are the best.

My friend Jessica stopped over to share a bottle of wine and dinner.  She’s pretty brave, as I was trying a new recipe.

How I’ve never made a tofu scramble before, I do not know.  What I do know is that I’ll be doing these a lot more in the future!  Much like scrambled eggs, you can throw basically anything into them.

 My first scramble had a decidedly Indian flare (surprise, surprise… it’s a little bit of an obsession).  

Garam masala with sautéed onion, fennel, and garlic were my starting points and I amped it fom there.

Red pepper flakes, turmeric, cumin, paprika… I’m hoping I remember it all!  Despite all of the spices, for once I didn’t add so much that Jessica’s mouth caught fire.

It turned out really well!  I loved the Indian flavors and the texture of the scrambled tofu against the crunch of the fennel.

She was an awesome guest and brought over some Whole Foods mango-pineapple salsa (if you haven’t had it, I highly recommend!), as well as dessert!

Red cherries and American Grafrutti Coconut-Chocolate balls!

Side note: American Gra-frutti is a great local gluten-free bakery with items that can be found at Whole Foods.  Try out their pimento cheese too – and my mini-review here!

The wine we shared was a 2008 Bodegas Ateca Garnacha “Atteca“ from Calatayud, Spain.

It was a great bottle, especially after it had a few minutes to open up.  Very drinkable, even with the spicier food.  The long finish was especially pleasing and I loved how the rich, berry flavor stood out when paired with the cherries for dessert.

Indian-Inspired Tofu Scramble

  • 1/2 T EVOO
  • 1/2 red onion, thinly sliced
  • 1/2 medium fennel bulb, thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp garam masala
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/4 tsp coriander
  • 1 (14 oz) package extra firm tofu
  • 1/4 C cilantro
  • S+P, to taste
Add olive oil to large skillet over med-high heat.  Stir in the spices, then quickly add onions and fennel.  Saute until onions soften (3-4 mins).  Stir in garlic, cooking until just before then brown (~1-2 mins).
Add crumbled tofu, stirring to combine.  Cook until warmed through (~5-6 mins).  Taste and adjust seasonings as necessary.  Remove from the heat and stir in cilantro.

Plate and enjoy!

Makes: 2 mains or 4 sides.

***

What’s your favorite scramble?

Have you ever scrambled tofu?

Breakfast Bulgur + a Giveaway!

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Promises, promises.

 

Do you ever get yourself out the door to run by promising your body you only have to do 3 miles?

That’s what I had to do yesterday.  And then this happened.

Stats:

  • Distance – 9 miles
  • Time – 1:12:51
  • Average pace – 8:06

That calls for a substantial breakfast.

Thankfully I’d planned ahead (unknowingly, but I’ll take what I can get!).  As I was eating my Blueberry Cilantro Bulgur Salad the other night, it occurred to me that bulgur is a lot like oatmeal.

 

It has a similar flavor profile.  It’s only a bit nuttier, which is a plus in my book.  Another plus is the protein content – 1 serving has 5g!

 

Using a bit of almond extract here with the NuNaturals Vanilla Stevia and vanilla extract highlights the bulgur’s nuttiness and makes the dish even more rich.

This was one hearty, satisfying breakfast!

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I’ve been playing a lot with the samples NuNaturals sent me lately.  I’ve truly been impressed with the quality – it doesn’t leave an artificial taste in my mouth, even when added to smoothies!

Some of my favorite uses so far:

 

NuNaturals sweetened their package (ha ha – get it?  sweetened? 🙂 ) by offering to giveaway products to 4 readers!

 

The Fantastic 4 Winners will receive:

1 box of NuStevia Packets

and …

1 bottle of NuNaturals Pure Liquid Vanilla Stevia (my favorite!)

To enter:

  • Leave a comment telling me the kitchen creation you’d like to try making with NuNatural Stevia
  • Follow me on Twitter (@Sprint2thetable)
  • Tweet about this give away (you might say “@Sprint2theTable is giving away 2 @NuNaturals products to 4 readers! http://wp.me/p16jDn-DF #GIVEAWAY”)

Leave a separate comment telling me you did each of these items for multiple entries!

 

The contest will end Sunday night at 11:59pm.

Winners announced Monday morning!!!  Good luck!

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Banana Bulgur Breakfast Bowl

  • 1/2 C cooked bulgur
  • 1/2 large banana, mashed
  • 1/4 C Greek-style yogurt
  • 1/4 C unsweetened almond milk
  • 1 T goji berries 
  • 1 tsp cinnamon
  • 10 drops NuNaturals Vanilla Stevia Liquid
  • 1/4 tsp vanilla extract
  • Splash of almond extract
  • Shake of salt

 

Mix everything together in a bowl and refrigerate overnight.  Wait until morning (or at least 3-4 hours).  Devour.

***

Please tell me these accidental crazy runs happen to you too?!

If you’re looking for something new to try this weekend, check out Pea & Crayons new (awesome) round up:

What are you doing this weekend? (Besides entering my giveaway.)

Have you tried natural sugar alternatives yet? 

 

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? 🙂

What I Ate (Last) Wednesday

By

Happy WIAW!

 

In lieu of telling you what I ate this week, I’m going share my dinner from last Wednesday night.  (You’ll understand when you see this deliciousness.)

 

My foodie friend, Corinne, and I attended another installment of the Summer Chef Series @ ONE Midtown Kitchen.  (Remember the 1st one with Chef Hugh Acheson and the 2nd with Chef Bruce Logue?) 

 

This was a special edition, as it was Corinne’s birthday!  Happy Birthday to you, Happy Birthday to you…

 

This night we brought along friends to help celebrate.  Including my hard-core friend Kathleen who miss my b-day due to breaking her writst via rollerblades.  Hi Kathleen! 🙂

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Chef Ford Fry from JCT Kitchen was the guest tonight.

Sadly, he did not bring his guitar.

Ford is the chef facing the cameras with the guitar. Yes, this is local chef band - 5 Bone Rack.

 

The night began with a crisp Chenin Blanc.  Actually, it began with a couple of glasses and bread basket since the kitchen was running behind.   We didn’t complain.

 

They print out the menus – one of my favorite parts of the night is the menu reveal.

My inner fat kid spends the day dreaming about what might be on the night’s menu.

 

Amuse:

Crispy Pork Trotter with fois gras and beatrice eggplant caponata

It was heavy for an amuse, but good.  Trotter still creeps me out though.

 

 

1st Course:

Heirloom Tomato Ceviche with lemon verbena, white chocolate, & horseradish granita

Love, loved the ceviche.  The granita wasn’t bad, but there was a lot of it and chef Drew has done that granita a lot lately.

.

2nd Course:

Maine Lobster with Carolina gold rice “risotto” and buttered pullman toast

…or if you are allergic to shellfish (or think the alternative sounds good), you were presented with a mushroom risotto.

Really, really good; however, my bad because it didn’t get as well with the Pinot Gris pairing.  The lobster risotto was amazing (Corinne gave me a taste).

.

3rd Course:

Roast Black Bass with tiny tomatoes, tomato water, and herb salad

This was probably my favorite course of the night.  The fish was perfectly cooked – meaty rather than fishy.  The tomato water was a little much but that herb salad was fantastic with the fish.

The red wine pairing was surprising.  It was a nice Merlot, but didn’t wow.

.

4th Course:

Housemade Heritage Pork Sausage with crisp belly, Benton’s bacon-wrapped fig, and brown butter jus

The pork belly was some of the best I’ve ever had.  The texture was melt-in-your-mouth good.  The bacon wrapped fig was also delicious.  Perfectly crisped bacon!

The only thing keeping this from being my favorite was the sausage – it was so salty I couldn’t eat more than a small bite!

A South African wine paired with this was our favorite of the evening – it was a bigger, more complex red, my palate’s sweet-spot.

.

5th Course:

Warm 70% Chocolate with almond crisp, raspberry pate, and vanilla lime sorbet

Wellll… chef’s aren’t bakers.  That warm 70% chocolate hardened before it made it out of the kitchen and the almond crisp was more rocky that crispy.   I could have taken a bowl of that sorbet though!

The sherry pairing was too thick and rich for the dessert.  On it’s own I really enjoyed it.  It would have been a great one to serve between 4 and 5 courses or in lieu of the dessert.

.

Overall, we left sated and happy.  Most importantly, Corinne had a happy birthday!

***

Of course, I have another supper club-like even this Friday.  It should be epic!

Are you sick of hearing about these things yet?

What’s the best thing you’ve eaten as of late?


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