FoodFash

Adventure Begins in the Kitchen

Archives for September 2011

An Orange And Blue Affair

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I’m heading to Gainesville for the first time this season.  I’ve packed my Gator scarf, orange beads, and blue vintage DVFs for the occasion.  Oh, and nostalgia. I’m packin’ lots and lots of nostalgia.

Every year, a group of my sorority sisters deem one home game as GDR (game day reunion).  We travel from near and far, sport our finest orange and blue, and post up at a prime tailgating location.  Last year was our second GDR without Jordan, but our first year with a new tradition in her honor: An Orange and Blue Affair.

Me & Jordan at a social in 2003

Erica, Me, Kristin & Lisa at An Orange and Blue Affair 2010

I am undoubtedly a better me because of Jordan and I look forward to a weekend full of celebrating her memory.  See you soon Gainesville!

Back Into Sriracha, In Pictures

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Breakfast: Leftover Pancake & Boiled Egg

Snack: Apple (had another after lunch too!)

Lunch: Leftover Asian Ravioli (that I burned…)

Snack: Sriracha Deviled Egg (for one)

Dinner: Mini Sriracha Hoagies

 Two notes:

1.  Even though I burned my lunch leftovers, they were still SO good!  I’ll be looking for an excuse to make these again soon.

2.  I still agree with my June 2011 self that every sandwich should be topped with a sriracha/tofutti spread – such a tasty mix of creamy, spicy.

Oh and a third note…

I created a Cardio Playlist page where I’ll post the playlists from each of my 5k Program workouts.

An Evolution

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So you know the little Related Posts section at the end of each blog post?  Well, occasionally I’ll click on one of those to take a ride down memory lane, see what I was up to during that time, etc. etc.

Yesterday, I clicked on this post and wondered why I hadn’t come across my bamboo steamer lately.  And rather than looking for it, I decided on some baked wontons.

FoodFash Asian Ravioli (yields 15)

2 tablespoons of coconut oil

1 – 6 oz package of shitake mushrooms, chopped

1 teaspoon of shredded ginger

2-1/2 cups finely shredded cabbage

1 cup of chopped kale

2 tablespoons Bragg’s Liquid Aminos

wonton wraps

 Melt the coconut oil over medium heat and then add the mushrooms and ginger.  When the mushrooms are wilted, add the cabbage, kale, and liquid aminos.  Continue stirring over medium heat until the kale and cabbage are wilted as well.  Remove pan from burner and pre-heat oven to 425 degrees.  Set the wonton wrappers on a dry surface and wet the perimeter of the wontons with water.  Dollop as much stuffing as the wontons will allow in the center and then cover with another wonton.  Press the edges with a fork like a ravioli and place on a greased cookie sheet.  Spray the wontons/raviolis with cooking spray and bake for 8 to 10 minutes.

While reading the “historic” wonton post, I remembered how little stuffing a traditional wonton held, which led me to the ravioli route.

And I totally didn’t expect these to come out of the oven looking as pretty as they did!  Crispy on the outside, cabbage shroomie on the inside, I was in heaven.  I ate nine of them.  Eek!  Good thing I had just finished Week 2, Day 2 of 5k training!

In other news, I’m newly addicted to Instagram.  While posting like a crazy person today, I realized how much I like square photos and borders.  So I’m going to test out square photos and borders for a bit on FoodFash.

Simple solution.

Do you use Instagram?  If so, follow FoodFash and I’ll follow you right back!