Trouble With Toast
What to order at the Porter
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First, sorry for the lapse in posting. Triathlons, work, dog training, wedding planning, blah blah blah.
Second, I am oh so pleased with myself for coming up with a quasi-rhyming post title. I may or may not have giggled out loud as I typed it.
Moving on…
Jason had been bugging me to try the Porter Beer Bar (in Little Five Points) for quite some time, but I kept looking at the food menu and having a “meh” kind of reaction. Their beer selection is HUGE, though, and last Friday evening was one of those times when beer needs definitely trumped everything else. We got there around 7:30 PM, and I anticipated a long wait, but the only part of the place that was packed was the patio. We grabbed two seats at the large bar and were helped immediately by the bartenders (who were knowledgeable but not particularly friendly). My first beer was a He’Brew Bittersweet Lenny’s R.I.P.A., a fantastically hoppy beer that was brewed in honor of the late Lenny Bruce. Jason opted for a Moylan’s Hopsickle, which both of us found a little too sweet, particularly on the nose.
We were starving, so we ordered an appetizer right away–one of the specials, goat cheese fritters, with cracked black pepper and clover honey. This really was a delicious dish, with a crisp, non-greasy coating over the soft cheese filling. There was a wonderful flavor duel between the spice of the pepper and the sweetness of the honey. They smelled and looked so good that our neighbors at the bar offered their assistance in cleaning the plate. A clearly unnecessary gesture.
For our meals, I ordered the homemade black bean and quinoa burger, and Jason opted for the Reuben. Both came with HUGE piles of herbed fries, which smelled more flavorful than they actually were. They were fried beautifully, however, and they had a great non-greasy crunch. My black bean burger had good flavor, but the texture was very soggy and the patty, bun, and toppings all sort of mushed together unappealingly. The pickled red onions that came on the burger tasted great–but the sandwich needed crunch, so I feel like raw red onions would have been a better choice. I could only finish half the burger and maybe a third of the fries before I was stuffed; I blame that partially on the obscenely large portions and partially on the Weyerbacher Double Simcoe IPA that I was guzzling while trying to eat.
All in all, I think we’ll go back to the Porter–after all, their beer selection is the best in the neighborhood. If we’re hungry next time, I think we’ll just stick with appetizers and smaller noshes.
Old reliables
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Sometimes, new recipes just don’t call out to me. Instead, I find myself gravitating towards dishes that are tried and true, dishes that I know are tasty, simple to prepare, and imminently comforting. Here are some of the recipes I’ve been excited about lately:
I know, I know, this post is totally cheating–but I can’t help it, I’ve been craving old favorites from my repertoire. Hopefully, after going through my ever-growing stack of food magazines, I’ll come up with some new and exciting dishes to try.
In the meantime, enjoy these TWT classics. Have a great one!
Recipe: Potato Salad with Herbs and Grilled Summer Squash
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Sorry for the little blip in posts, folks–I had a touch of the plague. Between my fiance’s broken shoulder (see my tri blog for the story) and my flu virus, there wasn’t a lot of cooking going on over the weekend.
Before I fell ill, though, I did throw together this summery potato salad (with red potatoes and squash purchased at local farmers markets). While I’m a sucker for my grandmother’s mayo-heavy, old-fashioned potato salad, particularly when paired with burgers and dogs, this is a much lighter, more herbacious version. Due to its citrusy kick and fresh flavors, it would compliment nearly any grilled meat. I don’t have a photo, as my camera battery finally gave out, but trust me when I say that this is a colorful, healthy side dish to add to your warm-weather rotation.
Salad:
Dressing:
Preheat grill pan over medium-high heat.
To prepare salad, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 18 minutes or until tender. Drain; cut potatoes into quarters, and place in a large bowl. Set aside.
Lightly coat squash with cooking spray. Sprinkle evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Place squash on grill pan; grill 2 minutes on each side or until browned and tender. Remove squash from heat, and add to potatoes.
To prepare dressing, combine chives and remaining ingredients in a small bowl; stir with a whisk. Pour dressing over potato mixture, tossing gently to combine. Serve salad warm or chilled.
Tags: Cooking Light, Eating for athletes, Healthy, Recipes, Side dishes, Vegetarian
Frittatastic!
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Contrary to popular belief, you CAN eat healthy without a regimen OR a recipe. They key is undergoing a kitchen makeover–and not the kind that involves new cabinets and upgraded appliances.
If you keep fresh, healthy foods in your refrigerator and pantry, you will have no choice but to concoct fresh, healthy meals. For example, with minimal creativity and ingredients I already had on hand, I threw together this roasted veggie and goat cheese fritatta.
First, I cut the beets, turnips, and onions into bite-sized pieces, and then I tossed them in a shallow baking dish with some olive oil and kosher salt. I put them in a 450 degree oven for about 30 minutes or so, and then I threw them in a deep, nonstick skillet over medium heat. I poured almost an entire small carton of Egg Beaters (the equivalent of about 7-8 eggs) into the skillet and then scattered some chunks of goat cheese on top. I let the frittata cook until it was just about set, lifting up one side every so often to let uncooked portions touch the heat. Then, I placed the whole skillet (make sure it is oven-safe) under a broiler set to high. The result? A golden brown frittata with lots of wholesome, tasty goodness inside.
Shockingly, frittata leftovers reheat very well–just nuke them for about 30 seconds to take the chill off, then place them under a broiler until they just start to brown again.
What are your foolproof suggestions for eating healthy on the fly?
Recipe: Teriyaki Tofu
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Before I came along, my fiance was a fairly unadventurous eater. He still hates mushrooms (I really don’t know how we make our relationship work), he only likes his eggs scrambled with cheese, and he doesn’t enjoy any food item that retains evidence that it was once alive. However, I have taught him to like rare beef, sweetbreads, and many other strange and wonderful food items that weren’t on his radar before.
Prime example: tofu. For a carnivore, tofu is pretty intimidating stuff. However, when prepared properly (which is very simple to do), it is a satisfying and healthy meat alternative. My inspiration came from a Biggest Loser recipe, which I adapted slightly. The possibilities are endless! You could add bell peppers, snap peas, baby corn, carrots, radishes, you name it. You could serve this over just about anything (or nothing), but I chose brown rice. As you can see, I also sauteed some mushrooms separately and added them to my stir-fry at the end.
Because as many horizons I have broadened for Jason, he draws the line at fungus.
- One package firm tofu, drained and cut into 1-inch cubes
- 3 whole green onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon crushed ginger
- 1/2 teaspoon extra-virgin olive oil
- 1/4 teaspoon sesame oil
- 1 bag Steamfresh broccoli, cooked according to package directions
- 2 tablespoons teriyaki sauce
- Red pepper flakes to taste
Place a nonstick wok or skillet over high heat and mist with nonstick spray. When hot, add the tofu, green onions, garlic, ginger, olive oil, and sesame oil. Cook, stirring often, for about 10-12 minutes, or until the tofu is browned on all sides. Add the broccoli and cook for 2-3 minutes more.
Stir in the teriyaki sauce. Season with pepper flakes. Cook for 30 to 60 seconds, or until the sauce thickens slightly. Spoon onto two serving plates. Serve your teriyaki tofu immediately.
Weekend bounty
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One of the highlights of the weekend was spending Saturday morning browsing through area farmers markets. Here’s the take, from both Piedmont Park and Morningside:
That’s right–the first of summer’s tomatoes are coming in from South Georgia! I was a happy, happy girl when I saw those bright red spheres of goodness. The BLTs I made with them were quite tasty, even if I did have to use turkey bacon. There were also early-season cucumbers (which went straight into a container with some rice wine vinegar, pepper, and red onion bits), asparagus, squash, okra, red potatoes, and some carby goodies (all-natural granola and rosemary flatbreads).
I’m sure all of this beautiful produce will appear in blog recipes soon, but due to the NON-highlight of the weekend (which involved my fiance falling off his bike and breaking his scapula), this is gonna have to be it for today. Did you get anything special at YOUR weekend markets? Did you make a killer recipe for Memorial Day weekend? Share your long weekend trials and triumphs in the comments!
Recipe: Curried Chicken Salad
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Because I am the master of my domain (read: I don’t allow my culinarily-challenged fiance in the kitchen), I not only make dinners and weekend breakfasts, but I also pack our weekday lunches. Jason is pretty darn agreeable and just thankful that he doesn’t have to think about that aspect of life, so turkey sandwiches are a common occurrence. But, (wo)man cannot live on turkey sandwiches alone.
This stuffed pita (once again adapted from the Biggest Loser website) is a good alternative to standard brown-bag fare. The chicken provides lean protein, the veggies add freshness and crunch, and the curry and lime provide the finishing kick. I will say, this chicken salad needed salt something FIERCE (probably because I went light on it when I actually grilled the chicken), so I will muck around with the seasonings next time and try to strike a better balance. I also could have tolerated more curry, but the amount stated below should be enough to get most folks started (you can add more if, like me, your taste buds prefer to be assaulted).
Of course, you could serve this on top of greens (if you’re watching your carbs) or on any sort of bread that you prefer. The point is just to get out of your turkey sandwich rut every once in a while! As Jason and I have learned recently, it’s much easier to stick to healthy eating habits when the dishes are tasty, varied, and simple to throw together.
More good and good-for-you recipes next week! Enjoy the holiday weekend…
- 2-3 tablespoons low-fat mayonnaise (depends how “wet” you like your chicken salad)
- 1 tablespoon fresh-squeezed lime juice
- 1 tablespoon red curry paste
- Chopped grilled chicken breast (I used one HUGE breast, which was probably the equivalent of two regular-sized breasts)
- 1 chopped cucumber
- 1/2 chopped red onion
- Whole-wheat pitas (6 1/2″ diameter), cut in half
Combine mayo, lime juice, and curry past in small bowl. Whisk together. Combine chicken and veggies in large bowl. Pour mayo mixture on top of chicken mixture and stir to combine. Refrigerate; stir before serving.
Per pita half: 186 Calories, 20g Protein, 16g Carbohydrates, 5g Fat (1 g saturated), 48mg Cholesterol, 2g Fiber, 304mg Sodium
Recipe: Southwestern Chicken Pile-Ups
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Jason absolutely LOVES Tex-Mex flavors, but the cheese and sour cream and tortillas (which are surprisingly fatty) and margaritas are hard to work into a diet. We do eat a lot of huevos rancheros, but even something yummy like that can get old after a while. So, I decided to try out this recipe, which is kind of a nacho-esque creation that I adapted from the Biggest Loser website.
All in all, these were pretty darn tasty and VERY filling. The red pepper hummus adds great flavor and kind of holds everything together, while the veggies give the dish a nice freshness and crunch. My one mistake was using fat free shredded cheddar, since it was what I had at the time–and that stuff just doesn’t melt properly. The amount of cheese in the recipe is small enough that you can use reduced-fat or even regular cheddar. You could certainly also use pepper jack or a Mexican cheese blend.
This dish made a very satisfying dinner, but it would also make a wonderful party appetizer–just slice the pita into smaller wedges, and tada! Instant football snack.
- 1 large boneless, skinless chicken breast, trimmed of visible fat
- 4 whole-wheat pitas
- 4 Tbsp. roasted red pepper hummus
- 4 Tbsp. no-salt-added canned black beans, drained
- Red onion strips (I used about half of an onion)
- Red bell pepper strips (I used about half of a pepper)
- 4 Tbsp. chopped tomato
- 4 Tbsp. chopped fresh cilantro leaves
- 4 Tbsp. finely shredded reduced fat Cheddar Cheese
Preheat the oven to 450.
Grill the chicken over medium heat for about 5 minutes per side, or until no longer pink and the juices run clear (timing will depend on thickness of chicken, of course). Transfer to a cutting board and let rest for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.
Place the pitas on a nonstick baking sheet. Spread evenly with the hummus. Top evenly in layers with the beans, the reserved chicken, onion, red pepper, tomato, cilantro, and cheese.
Bake for 6 to 8 minutes, or until the cheese is melted. Let stand for 5 minutes. Transfer to a serving plate. Top with guacamole or sour cream, if desired.
Per pita: 356 Calories, 38g Protein, 38g Carbohydrates, 6g Fat (1g saturated), 68mg Cholesterol, 8g Fiber, 489mg Sodium
Recipe: Barbecue Pork Sandwiches
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Summer is my favorite season, for a lot of reasons. I love the hot weather, I love going to the pool and the beach, and I DEFINITELY love the food. One tradition that always seems to taste better during the summer months is barbecue–which, here in Georgia at least, means pulled pork sandwiches.
Unfortunately, the fatty “Boston Butt” that usually appears in BBQ pork sandwiches isn’t the most diet-friendly thing around. So, when I saw this recipe (on the Biggest Loser website), I knew I had to attempt it. I mean, come on–if you could potentially recreate even a little bit of that yummy BBQ flavor and still stay healthy, wouldn’t you give it a go? That’s what I thought.
The main difference between this recipe and a “normal” barbecue pork is a) the time, and b) the cut of meat. In terms of the former, the liquid smoke allows you to obtain that nice hickory flavor without smoking the meat for hours on end. This dish still involves about an hour of actual cook time, though, so plan accordingly. As far as meat goes, this recipe calls for trimmed pork tenderloin, which is much leaner (and has the benefit of being available in smaller quantities).
The results? It ain’t gonna win any awards at Memphis in May, but it sure is a tasty weeknight treat. My fiance even commented, “This doesn’t taste like something I should be eating on my diet!” My apartment smelled like a smokehouse in the end, too, which was much appreciated by all (except perhaps the dog, who was mad that he didn’t get to partake in the goodness). Leftovers were even tastier than the first round, as they had time to soak up a bit more flavor. It just goes to show you that eating healthy doesn’t have to mean sacrificing taste. Enjoy!
Note: I served my sandwiches with greens sauteed in olive oil. Very basic! But if you want a more creative take on greens, head on over to see Lemmonex. Tell her I sent you!
- 1 1/2 teaspoons flour (I used whole wheat)
1/8 teaspoon garlic powder - 1/8 teaspoon salt
Pinch of black pepper
1 pound pork tenderloin, cut into 3/4″ cubes
1 tablespoon extra-virgin olive oil
1/3 cup orange juice
1/3 cup white vinegar - 1 tablespoon hickory smoke flavoring
- 1 tablespoon barbecue sauce, or more to taste
1/2 red onion, sliced into rings
Whole-wheat hamburger buns
In a medium resealable plastic bag, combine the flour, garlic powder, salt, and pepper. Add the pork. Seal the bag and shake to evenly coat the cubes. Refrigerate for at least 15 minutes.
Preheat a medium nonstick saucepan over medium-high heat. Add the oil. Scatter the pork cubes into the pan. Cook, turning as needed, for about 5 minutes, or until pork is browned on all sides. Reduce the heat to medium. Add the orange juice, vinegar, and smoke flavoring. When the mixture comes to a boil, reduce the heat to low so the mixture simmers. Cover the pan. Cook, stirring occasionally, for 1 hour, or until the pork is very tender. Shred the pork pieces and mix in the barbecue sauce. Note: Don’t fret if there is cooking liquid left, and definitely don’t discard it! It’s yummy.
Five to ten minutes before serving, heat a little olive oil in a small skillet. Set over medium heat. Add the onion. Cook, stirring occasionally, until tender.
Toast the buns (I use the broiler in my oven). Spoon half of the pork mixture onto each bun bottom. Top with onion and additional barbecue sauce if desired. Cover with the bun tops. Serve immediately.
Nutrition (per serving):316 calories, 28 g protein, 27 g carbs, 9 g fat (2 g saturated), 74 mg cholesterol, 2 g fiber, 510 mg sodium
Recipe: Strawberry Lemon Muffins
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As many of you know (and those who don’t can educate themselves here), I am training for two triathlons this summer. In addition to hard-core physical training, I’ve also been preparing for the events by focusing on proper nutrition. It’s been even easier since my fiance decided to join a fitness boot camp and lose some of his extra poundage. We’re concentrating on protein-to-carb ratios, good fats, fresh fruits and veggies, and eating 5-6 small meals per day instead of 2-3 big binges.
Any former or current “dieter” knows that eating healthy can sometimes be…well, BORING. How many ways can you grill a chicken breast? How exciting can a salad truly be when it’s the sixth day in a row you’ve eaten one? Why do all protein shakes seem to taste like a mixture of sidewalk chalk and candy that you accidentally leave in your car on a hot summer day? It is with these burning questions in mind that I present to you…
Eating for Athletes: A Trouble With Toast Special Event!!!
Over the next week or two, I will focus on healthy recipes that are–gasp–actually tasty! They’ll also be relatively easy to prepare, since athletes, I’m finding (now that I technically am one), are always pressed for time.
To lead off the series, heeeeeeeeere’s breakfast! It’s the most important meal of the day, kiddies, and these muffins will make it one of the yummiest, too. I adapted this from a Cooking Light magazine recipe for strawberry-orange muffins, and I couldn’t be happier with my changes. The strawberries, besides having great flavor, give the muffins a nice pinky hue and a punch of fiber. The lemon brightens things up and cuts the sweetness. As with most basic baked goods, you could certainly sub out Egg Beaters for the eggs and Splenda for Baking for the sugar. Either way, these are good, good for you, and good with coffee!
- 1 1/2 cups halved strawberries
- 3 tablespoons butter or stick margarine, melted
- 2 teaspoons grated lemon rind
- 2 large eggs
- 1 1/2 cups whole wheat flour
- 1 1/4 cups sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Cooking spray
- 2 teaspoons sugar
Preheat oven to 400.
Combine first 4 ingredients in a blender, and process just until blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 1/4 cups sugar, baking powder, and salt. Add strawberry mixture to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Sprinkle with 2 teaspoons sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pan immediately.
- Nutrition (per muffin): Calories 184 (20% from fat), Fat 4g (sat 2.1g,mono 1.2g,poly 0.3g), Protein 2.8g, Carbohydrate 34.8g, Fiber 0.8g, Cholesterol 45mg, Iron 1mg, Sodium 179mg, Calcium 33mg.
Tags: Breakfast, Cooking Light, Eating for athletes, Fruits and Veggies, Healthy, Recipes
