FoodFash

Adventure Begins in the Kitchen

Bulk Madness

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The bulk section at Central Market is one of my favorite places on earth.  Not only does it have everything you could ever want, but you can get the exact quantity that you need for cheap, cheap, cheap.  And today, it also served as my inspiration for some portable, protein-filled snacks for work this week.

Almonds, macadamia nuts, golden flax seeds, chocolate chunks, rascherries (dried raspberries+cherries=rascherries), oh my!

FoodFash Protein Balls (Take #1) yields 20ish balls

1 cup cooked quinoa, cooled

1/2 cup almond slivers

1/2 cup macadamia nuts

1/2 cup golden flax seeds

1 cup rascherries (or another dried fruit)

1/2 cup semi-sweet chocolate chips

In a food processor, pulse chop almonds and macadamia nuts until they are finely chopped.  In a medium sized bowl, stir together nuts, flax seeds and cooled quinoa.  Place dried fruit in the food processor and process until smooth.  Add the fruit to the other ingredients and use a fork to stir and mash until everything is evenly mixed.  Fold in chocolate chips.  Use a 1 tablespoon measure to scoop mixture, form into balls, and place on a cookie sheet.  Chill for 1 to 2 hours and store in an air-tight container.

Tons of protein, a good dose of fiber, and a pop of sweetness are what these balls are all about.  All of this makes me super excited to bring them to work tomorrow because I just know they’ll save my life around 3 PM when I start to get that sleepy feeling.

Dinosaur Kale & White Bean Stew

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How is it November already?  Better yet, how did November sneak up so quickly yet it takes forever for weekends to arrive?  I suppose we’ll never know the answer to that.  But in the meantime, we can certainly make cozy soup, slurp it slowly, and pretend that the weekend is already here.

Dinosaur Kale & White Bean Stew (adapted from Smitten Kitchen)

1 bunch dinosaur kale, washed, stemmed, and chopped (no need to remove the ribs)
3 tablespoons olive oil
1 large carrot, peeled and chopped
2 celery stalks, ends removed and chopped
5 shallots, sliced
4 garlic cloves, crushed
1 cup sauvignon blanc
2 15-ounce cans white beans, drained and rinsed
4 cups mushroom broth
1 cup crushed tomatoes
Salt and black pepper
3 fresh thyme sprigs
1 bay leaf

In a large pot, heat olive oil over medium heat.  Add carrots, celery, shallots and garlic and saute for 15 minutes.  Stir in wine and cook for 10 minutes.  Add beans, broth, tomatoes, salt, pepper, thyme and bay leaf and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes. Remove thyme and bay leaf.  Add kale and cook for 5 minutes more.

After eating the first bite this soup, it became apparent that tart wine, crunchy greens, a mushroom/tomato base, and soft white beans are an amazing combination.  And then I made it a little more amazing by topping with a few giant shrimp.

Fall Inspired Chicken Salad

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Until tonight, I always thought of chicken salad as a spring/summer thing. A thing filled with cool, crisp veggies that begs to be paired with sunshine and lemonade. A thing that you replace with chili during the cooler months.

But tonight, even though it’s been a tad on the cool side here in Austin, I wasn’t quite ready to trade in chicken salad for chili. In fact, I was fully prepared to make the summeriest of salads. It was then that I stared into my box of bites and came up with a combo that was way more fall appropriate than anything I would have come up with on my own.

I chopped up two chicken breasts (that I had boiled the night before) and a handful of pistachios and dried cherries. I mixed them together with a tablespoon or two of Vegenaise. And then I added a little bit of fall magic in the form of ground nutmeg (about 1/2 teaspoon).

To top it off, I placed a few scoops of the chicken salad in a roasted and cooled acorn squash half and sealed the fall flavor deal. The nutmeg tied the flavors of the pistachios, cherries, and squash together in a way that made so much sense. And best of all, this salad was hearty without being heavy, which left me feeling the good kind of full.

 

Root Slaw

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Tonight, while standing halfway between produce and the salad bar at Whole Foods, I performed a literal cost-benefit analysis. Chopping matchstick carrots and beets seemed like a lot of work for an exhausted chickadee who is expecting company the next day. A lot.

I took the lazy route and headed straight towards the salad bar. Perhaps it was also the smart route because I’m in dire need of a Global-esque knife and would have probably lost a finger tip or two had I attempted matchsticking on my own. But the salad bar beets and carrots only set me back about three bucks, making it the smartest of routes. Being pleasantly surprised about a lower than expected Whole Foods purchase was a total first.

FoodFash Root Salad (yields 2 servings)

1/2 cup matchstick carrots

1/2 cup matchstick beets

2 tablespoons tahini

2 tablespoons water

1 tablespoon apple cider vinegar

juice of 1/2 lemon

Gently mix tahini and one tablespoon of water in a small bowl. When combined, add the second tablespoon of water and stir again. Add the apple cider vinegar and lemon juice, gently stir, and pour on top of carrots and beets. Mix well (or in my case, shake well in the salad bar container) and serve.

This dish was completely inspired by my favorite salad bar combo. The slight sweetness of the root veggies paired nicely with the nuttiness of the tahini and the tang of the vinegar. Thankfully it was delish, because I devoured every last bite in a last-ditch effort to give my body a break between a super long vacation and my upcoming culinary adventures with my long-time foodie friend.