I am finally back in the land of kitchens and culinary, back from a transformative journey brimming with ideas, direction and passion. Passion which is directed not just towards my running, but my passion for cooking. I am more motivated than ever to share my recipes, nutritional know how and culinary skills. It makes me giddy to think about getting into the kitchen and into writing all the things that I have brewing in my head. All in good time though. As I settle back into life, I have the opportunity to get back into the kitchen and create, create, create. The recipes below just happened into my head when I was wondering around in the grocery store this morning. They turned out fantastic, simple and nutritional.
I am back on top of things and looking towards planning a future where my website is even more of a tool that runners and athletes can meet their nutritional needs, cook and eat amazing gourmet food and find out all sorts of culinary and nutritional information. Also, I am keen to continue to try and work on a cookbook and have that published in the next year or two. That is a task that comes with no small undertaking and I am so ready to take on the challenge. In the meantime if you want to grab all of my recipes from this year and last, head over to the Tastebook badge in the left hand column and buy a Fast Foodie Cookbook. I have one book for last and one for this. This years is currently being updated to be complete, but the cool thing about tastebook is that you can buy pages and add them to your book. Check it out.
As the summer comes to a close, drink and eat up all you can of all the bounty of summer, both literally and figuratively!
Beautiful summer meal for a beautiful summer day
Sage and Garlic Green Beans
Ingredients:
2 tbsp. fresh sage, chopped finely
3 cloves garlic, minced
¼ cup water
1 cup green beans, trimmed
1 tbsp. olive oil
salt
pepper
Directions:
In a saute pan, bring water to a boil and put green beans in the water to poach/parboil them for 2-3 mins. Drain the water, add olive oil, garlic and sage and saute until the green beans crisp up. Salt and pepper to taste.
Summer Melon and Goat Cheese Salad
Summer Melon and Goat Cheese Salad
Ingredients:
3 cups arugula
¼ cup red onion, thinly sliced
½ cup cantalope, cubed
2 tbsp. goat cheese
olive oil
red wine vinegar
salt
pepper
Directions:
Soak sliced onions in ice cold water to remove sharpness. Meanwhile, arrange arugula, melon and goat cheese in a bowl. Add onions, drizzle with nice olive oil, red wine vinegar and salt and pepper to taste.
Sun-dried Tomato, Mushroom and Fresh Herb Chicken
Ingredients:
3 sun-dried tomato, packed in oil
¼ cup mushrooms, chopped
2 tbsp. mixed fresh herbs, minced
1 organic boneless skinless chicken breast, butterflied
1.5 tablespoons olive oil
salt
pepper
Directions:
Preheat oven to 350.
In a oven proof skillet, heat 1 tbsp olive oil over medium high heat. Saute sliced mushrooms for 2-3 minutes. Remove mushrooms from skillet, leaving oil in pan.
Stuff the butterflied chicken with the sun dried tomatoes (3 slices approx), mushrooms and 1/2 of the fresh herbs. Close, sprinkle remaining herbs on top and salt and pepper. Add the remaining oil back to the skillet. Place chicken in the skillet and brown on both sides. Remove skillet from heat and bake in oven until chicken is cooked through about 35 minutes.
Blackberry Ginger Balsamic Caramelized Onions
All aboard the crazy train to flavor town! Sometimes I have serious self-doubts. About all things. Including my ability as a cook. I wonder if it is really only me that thinks me recipes are delicious or if I am really actually reaching anyone with my healthy gourmet food. Simple, nutritious and delicious. Over the weekend, I got a nice reminder that what I am doing is reaching people and I was super encouraged by hearing that several people are eagerly awaiting a cookbook from me. Cool! I wanted to mention that all of my 2008 recipes are compiled in a Tastebook which you can order through the link on the left hand sidebar. I am working on getting all my new recipes added as soon as I post them on my blog in case you want to add those to the 2008 stuff. Tastebook is great for that, since you get to select what recipes you want or don’t want in your book! I am working on a real cookbook proposal currently and hope to get that project off the ground as soon as I can.
I had planned to cook last night after my friends left San Francisco after their 100k race on Saturday, but I started to crave sushi so badly last night I could hardly contain myself. I opted to go to Sushi Ran instead of cooking. If you think marinating is good for the flavor food, it is even better for your ideas sometimes. If I had cooked this last night, it wouldn’t have been nearly as good as it was today. And let me tell you. It was freaking fantastic.
As I mentioned in my blog about Sushi Ran, the chef used Five Spice in a very interesting way, incorporating it into the Spicy Tuna Roll. When I was thinking about my side dish for the meal I created today, I needed an ingredient that would counter some of the inherent sweetness of the coconut oil and butternut squash. Five Spice! While my onions were caramelizing, I went to the store and picked some up. I decided to add a dash of cayenne pepper to the Smashed Coconut Butternut Squash since the five spice blend I picked up did not have a hot element in it (as Five Spice blends vary). What resulted was a very interesting flavor curve. When the squash hits your mouth, you register slight coconut, the smoothness of the squash and bit of the anise and clove. Seconds later as it slides across your palate, the very slight heat of the cayenne registers and while supremely subtle is pleasantly surprising. This dish went perfectly with my truly inspired dish: Balsamic Onion, Dried Cranberry, Arugula Stuffed Chicken Breast.
I had the combination in mind for the Balsamic Onion, Dried Cranberry, Arugula Stuffed Chicken Breast after a salad with similar ingredients at homegrown a few weeks ago. It was a great flavor profile for a salad and I was keen to see if I could wrap it up into an elegant dish, or even better, make it better. And again, this is one of those moments I thank my lucky stars for my running (and for the overnight marinating on the idea) since on my run today, I came up with the mind-blowing improvement factor: a combination of blackberry ginger sauce and balsamic vinegar in the caramelized onions. Blackberry Ginger sauce is not easy to find. In fact, I had never heard of it until one day walking along after coffee with my dad through Sausalito we spotted some locally made Blackberry Ginger Jam and went in to buy some. We found the sauce as well as the jam and I have been sitting on it for a few months now unopened (though the jam was devoured quite promptly). Last night I opened the sauce to drizzle a bit over my almond milk ice cream and so the seed was planted for its use in today’s dish. The sauce itself is about the thickness of vinegar and is not overly sweet. It is just right and while it did notch the dish up a spell, I would say that 2 tbsp of balsamic vinegar instead of one of each of the Blackberry Ginger sauce and balsamic would do just fine. Unlike in my salad of inspiration, the combining of the ingredients into a single package commingles them and sets them off, each intensifying and working together to provide an incredibly balanced dish. I had been afraid that it would be too sweet and instead, it was excitingly even. There was a bit of heat from the chili powder, tartness from the cranberries, a bit of spiciness from the arugula, savory from the sage, sweetness from the onions and the chicken was perfectly wrapped and unified all the ingredients. This recipe is a shout out to all of you who read and enjoy my recipes, thanks so much for your support. I strive to create dishes that you enjoy, fuel your bodies healthfully and inspire you! Happy eating!
Balsamic Onion, Dried Cranberry, Arugula Stuffed Chicken Breast
Ingredients:
2 tbsp. olive oil
1 large white onion, sliced
1 tbsp. blackberry ginger sauce
1 tbsp. balsamic vinegar
2 chicken breasts, skinless, butterflied
1 ½ cups arugula, rinsed
¼ cup dried cranberries
½ tsp dried sage
salt
pepper
dash chili powder
Directions:
For the carmelized onions: Heat 1 tbsp over medium high heat in a skillet. Add sliced onions and stir to coat in oil. Cook over medium high heat for 3-4 minutes, then reduce heat to medium low and cover. Let sweat for about 15-20 minutes, stirring occasionally or not (if you used a non-skillet pan). After 20 minutes, remove lid and add blackberry ginger sauce (if you can find it) and balsamic vinegar (double the amount of balsamic vinegar if you can’t find blackberry ginger sauce) and crank heat up to medium high again. Let the vinegar/blackberry sauce reduce and further carmelize the onions. Remove onions from pan and set aside. Note: Do not clean the skillet, just set aside as you will cook the chicken in it and want to keep the flavorful bits in the pan from the onions.
Working on a clean surface, take butterflied chicken breast and cover with parchment or plastic wrap. Using a heavy skillet, pound the chicken until flattened (but still in tact). Remove parchment or plastic. On one half of the chicken breast place arugula, dried cranberries and 2 heaping TBSP of carmelize onions. Fold the other side of the chicken on top (like a sandwich), making sure not to overstuff. Sprinkle the outside of the chicken with sage, salt and pepper and just a dash of chili powder. In the skillet, heat the remaining oil over medium high heat. Carefully transfer the stuffed chicken breasts to the skillet, placing the seasoned side face down. Spice the other side with sage, salt and pepper and chili powder. After 4-5 minutes cooking on the first time, flip (carefully) and brown the other side. Continue to cook for 4-5 minutes over medium high heat and then cover and reduce heat to medium, medium low. 5 more minutes of cooking or so until cooked. Remove from heat.
Plate over remaining arugula, top with extra balsamic onions and dried cranberries. Enjoy!
Smashed Coconut Butternut Squash
Ingredients:
1 large butternut squash , roasted, until fork tender
1 tablespoon coconut oil
1 tsp dried orange peel
1 tsp five spice
¼ tsp cayenne
salt
Directions:
Roast butternut squash until fork tender. I recommend peeling and cutting the squash into chunks and roasting on parchment paper/baking sheet with a hit of salt for 35-45 minutes, until tender. Once squash is roasted, place in a large bowl and mash with remaining ingredients, adjusting the salt to your taste.
Insanely good flavor combination in a single bite.
Sunny days and good food with Family
Sunday was damn near a perfect day for me. I spent the early morning running through the quiet sunny streets of Seattle and the rest of the day hanging out, talking, enjoying some of my favorite people and also some damn good food. Spring finally peeked its little head out and the sun was shining, it is so refreshing and unexpected considering when I flew in on Thursday night it was still snowing here.
Clean plates, happy bellies
Sunny days and springtime make you feel a rebirth in your soul, well it makes me feel that way. I have been suffering from a serious case of being uninspired. Being busy precipitates that yes, but I think the doldrums of winter just hung on a little too long for my soul to bear this year. Brussel Sprouts left the building (at least the in season, organic) a while ago and I stopped desiring them and I had been anticipating the spring crop of food and with it new and exciting ideas, inspiration and lots of delicious eating. But somewhere along the line, I got stuck knee-deep in the muck (or maybe it was snow/shoe sucking mud) and have not felt like my Fast Foodie self in a very long time. As I was running yesterday morning, trying to shake off an early morning pity party for one, I realized that I needed to snap out of it. I love food! Food and cooking and all things culinary are my inspiration, my passion, it is what keeps me going! So by denying myself that or not jump starting myself in it during this very busy, stressful time is a serious detriment to my psycho/emotional/spiritual life! Sometimes, like yesterday getting out for my run, you just have to force yourself out the door (or when it comes to food, into the kitchen) and within a few minutes you will be utterly blissed out, wondering how you ever doubted that this was a good idea. I am the same way about socializing, I am filled with hesitation and then when I just get out there and do it, I can’t believe I almost missed out. Maybe I am just like that in everything!
Needlesstosay, I was proud of myself yesterday because I not only got myself out on a nice run when I was feeling hesitant, I spent a few hours with my good friend Britt and was able to enjoy some of her delicious food. She fed me well (and as she is a Celiac and on the SCD & Body Ecology Diets, she fed me only things that my digestive system was happy with!!). I love simple thoughtful food, it seriously rocks my world. After hanging with Britt, I headed to the store to pick up ingredients to make dinner for my cousin Erika whom in recent months I have become super close with and absolutely adore, her husband and her step-daughter. I spend many a Sunday night at their house and love being able to share my cooking with them (when I am not being lazy and uninspired). It was a fun challenge since 3 out of the 4 of us eat (some) meat (and wanted meat included) and one is a vegetarian. I decided to take a Vegetarian Times recipe that I had been mulling over and throw in my own twist as well as a Food Everyday Recipe for Chicken Paillards. I finished off the meal by introducing my family to Coconut Bliss and boy were they satisfied! While these recipes were distinctly original, stay tuned because as I write this I am slow cooking an amazing Whiskey Spiked Beef Chili with a ton of great vegetables which is completely and totally my own. I have been salivating all day smelling it cook!
Chicken Paillards with Slow Cooked Onion, Arugula and Chickpea Salad
Modified from Food Everyday, Emeril’s Chicken Paillards with Chickpeas and Arugula.
This recipe was super easy and we were able to do a tofu version as well. For the Arugula Chickpea Salad that went over the chicken, we decided to slow cook the red onion since none of us is particularly fond of raw red onion. Turned out to be a brilliant call.
Serves 4
Ingredients
- 2 boneless, skinless chicken breast halves (6 to 8 ounces each)
- (optional: 3 1/2 inch slice of extra-firm tofu)
- 4 tablespoons extra-virgin olive oil, plus more for pan
- 2 tablespoons fresh lemon juice
- Coarse salt and ground pepper
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 medium red onion, thinly sliced crosswise
- 2 tablespoons chopped fresh basil
- 1 bunch fresh arugula (5-6 cups), tough stems removed
Directions
- In a cast iron skillet, over medium high heat cook red onions in olive oil until soft and tender, about 20 minutes.
- Lay chicken flat; holding a sharp knife parallel to work surface and pressing down on the chicken with your palm to hold it flat, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.
- In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
- In a bowl, toss together basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.
- In a salad bowl toss together chickpeas, cooked onions, arugula and dressing.
- Top chicken (or tofu) with salad, salt and pepper to taste
Indian Inspired Root Vegetable Stew
Modified from Vegetarian Times Issue: March 1, 2009
This recipe came from Vegetarian Times this month, I was looking to try something new and different and this recipe had me intrigued due to the combination of Indian spices and dried fruits. The chicken from the previous recipe definitely made its way into the broth once it was plated and I could easily see adding chicken or lamb or beef to this recipe and slow simmering it for a while. I was really impressed with the way the spices and dried fruit played off one another. The dates and dried apricots go in whole and become super soft and sweet. The recipe orginally called for sweet potatoes and turnips, but I swapped those out for butternut squash (less starch), parsnips and carrots. I think the sweet potatoes could have possibly made the recipe unbalanced to the sweet side, so I think my substitutions were a brilliant call. I also increased the amount of vegetables without increasing the liquid making it not super brothy and quite substantial.
Ingredients
Serves 6
- 1 medium red onion, peeled and chopped (11/2 cups)
- 2 Tbs. olive oil
- 2 cloves garlic, minced (2 tsp.)
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 1/2 tsp. cayenne pepper
- 1/2 tsp. ground cinnamon
- 31/2 cups low-sodium vegetable broth
- 2 Tbs. red miso
- 3 medium parsnips, diced (2 cups)
- 3 medium carrots, diced (1.5 cups)
- 1 large butternut squash, diced (about 2 cups)
- 8 pitted whole Medjool dates
- 8 pitted whole dried apricots
- 1/3 cup pitted, oil-cured black olives
- 11/2 Tbs. minced fresh ginger
- 1/2 cup chopped cilantro
Directions
1. Heat oil in large saucepan over medium-high heat. Add onion, and sauté 7 to 9 minutes, or until golden and soft. Stir in garlic, coriander, cumin, turmeric, cayenne, and cinnamon, and cook 2 minutes, stirring often, or until spices are fragrant. Stir in broth and 11/2 cups water, scraping up any brown bits stuck to bottom of pan.
2. Whisk in miso until smooth, then add turnips, sweet potato, dates, apricots, olives, and ginger. Bring mixture to a boil.
3. Reduce heat to medium-low, partially cover, and simmer 30 minutes, or until vegetables are tender, stirring occasionally. Season with salt and pepper, if desired. Garnish each serving with 1 Tbs. chopped cilantro.
