Cycling Foodie

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Crisp, tart-sweet, and perfect for baking.

It’s crazy windy in Davis today. Far too windy to safely or comfortably ride, so I have been doing a few chores, making a big pot of soup, and feeling a bit cranky in general about this wind. There I stood in the kitchen, wondering what in the heck else I could do to keep me from interrupting the big game (again) … my gaze fell upon a bowl of apples in the kitchen. Hmm … what better way to beat this mood than with a warm, homemade apple crisp, and to fill my home with the spicy-sweet fragrance of freshly baked apples and spice?

Apple Crisp

Prepare the filling.

3 large Granny Smith apples
Juice of 1 fresh lemon
1 tablespoon of flour
A few dashes of apple pie spice blend
1 teaspoon sugar
A pinch of salt

1/2 cup flour
1/2 cup rolled oats
1/4 cup dark brown sugar
1 teaspoon apple pie spice blend
A pinch of salt
1/4 cup cold butter, cubed
1/4 cup chopped walnuts, optional

Preheat your oven to 350-degrees Fahrenheit.

Prepare the topping.

Prepare the filling:
Peel, core, and slice the apples. Place sliced apples in a baking dish. Sprinkle with the lemon juice, 1 tablespoon flour, a few dashes of apple pie spice blend, up to 1 tablespoon of sugar, and a pinch of salt. Toss to combine and set aside and prepare your topping.

Prepare the topping:
Combine the flour and rolled oats, dark brown sugar, 1 teaspoon of your favorite apple pie spice blend, a pinch of salt, and toss to combine. With your fingers, work in about 1/4 cup of very cold butter (cut into small cubes). Do not overmix the topping. If desired, add the walnuts and quickly stir with a fork.

Ready to bake.

Evenly distribute the topping over the apples and bake in the center of the preheated oven for about 45 minutes.

Serve warm and savor every sweet, spicy bite. Of course, it’s fantastic with a good vanilla ice cream or frozen yogurt, but it doesn’t need it.

Even though the wind is now howling out there, it feels cozy warm inside with a big pot of homemade soup on the stove and a fresh from the oven apple crisp. Time to light a few candles, serve up some soup, and watch the big game.

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Life can be so cruel sometimes … like when you’re sick on a perfect-weather weekend. I rode nary a mile this weekend, and barely made it to the gym at all this entire week. And if ever a Fall weekend was perfect for cycling, this was it. I even had to take a very, very rare sick day this week, and had to back out of volunteering to help with morning snacks for the Davis Bike Club’s Foxy’s Fall Century. A group of friends were having a special foodie event – I had to miss that, too! I did make my work event on Saturday, though – UC Davis Preview Day!

Matcha Smoothie

So, it turned out to be a pretty low key weekend, with some much needed rest at home watching reruns on the Food and Cooking channels, and hanging out with a warm cat on the couch.

This morning’s smoothie was very light and interesting with a matcha green tea whey protein powder. I whirled this in my Vitamix with about a half cup of water, 1/4 cup steel cut oats, a big handful of baby kale greens, a handful of frozen red grapes, about a half cup of frozen pineapple, and six ice cubes. This made a lovely green smoothie, and was delicate and lightly sweet.

I’ve finally got an appetite again, and tonight am preparing a Maple Mustard Herb Marinated Pork Tenderloin, with Roasted Herbed Potatoes, and Maple & Balsamic Roasted Brussels Sprouts with Apple.

Brussels Sprouts & Apple - ready to roast!

Maple Roasted Brussels Sprouts with Apple*

2 pounds Brussels Sprouts
1 large Gala Apple
2 tablespoons olive oil
2 teaspoons kosher salt
freshly ground black pepper
2 tablespoons real maple syrup
3 tablespoons balsamic vinegar

Preheat oven to 450 degrees Fahrenheit. Rinse and trim the Brussels Sprouts. Peel, core, and cut the apple into 8 wedges. Toss with olive oil, salt, and pepper. Roast about 20 minutes, to your desired tenderness. You’ll want to check them after about 10 minutes and give them a stir. This will help them to cook evenly. You can also cook these in a cast iron skillet.

While the sprouts are cooking, combine the maple syrup and vinegar. Bring to a boil and cook gently until reduced to a thick syrup. Watch carefully – it can go from perfect to too sticky in a moment.

Be careful to not overcook the sprouts. You can get a nice char, but don’t cook them until they’re soft. They’ll be bitter and nasty.

* inspired by this Weight Watchers recipe.

Purple, Gold, & Red Potatoes with Thyme & Rosemary

Herb Roasted Potatoes

1 pound waxy potatoes
Olive oil
Fresh herbs of your choice
Salt & pepper to taste

Half the potatoes, toss with the olive oil, herbs, salt and pepper. Place in a roasting pan. Roast until perfect.

If you’re pressed for time, you can par-cook the potatoes for about 7-10 minutes in the microwave. Cook them about halfway, then prepare and roast as above.

Maple-Mustard-Herb Roasted Pork Tenderloin

Pork tenderloin, about 1-1/2 pounds
about 1/4 cup fresh chopped herbs of your choice (I used thyme, rosemary, sage, and parsley)
1 heaping tablespoon coarse Dijon mustard
2 tablespoons real maple syrup
2 tablespoons champagne vinegar
1/2 teaspoon salt

Maple Mustard Herb Roasted Pork Tenderloin

Place tenderloin in a zip-top bag. Whisk herbs, mustard, maple syrup, vinegar, and salt together, then pour into the bag with the pork. Seal bag and give it a little shake to evenly distribute the marinade. Refrigerate for at at least 4 hours or overnight.

Roast or grill the tenderloin to an internal temperature of 155 degrees Fahrenheit.

I liked each dish individually, but all together on one plate the meal needed color. Hmm …

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Beef Barley Vegetable Soup

It’s getting to be soup weather, and this will definitely hit the spot after a good 60+ mile ride today. The morning started out pretty cool and calm, but the day warmed up and got a little bit breezy by the time I got home.

This soup is very easy to make and makes a hearty, satisfying, and healthy meal. It’s a variation of a previous post for Beef, Lamb, Vegetable, & Barley Soup. Use whatever vegetables, meat, and stock you have on hand. If you don’t have fresh vegetables, you can use frozen. You can add kidney or garbanzo beans, if you like. You could also substitute rice or pasta for the barley. You can easily make this vegetarian or vegan by omitting the meat entirely and using 100% vegetable stock. Mushrooms are a great addition, especially to the vegetarian version.

I’ll be serving this soup tonight garnished with a little freshly grated Parmesan cheese and some fresh herb rolls I picked up at the Nugget Market bakery today.

You can make a little, or you can make a lot.  This soup reheats well and keeps in the refrigerator for a few days, and in the freezer for a few months. If you’ve got room in your freezer, make a big batch and stock up! The holidays are coming and we’ll all be extra busy and in need of a quick, healthy dinner. Simply remove from the freezer in the morning and thaw in the refrigerator. Reheat for dinner, serve with some crusty bread, and you have a quick, healthy, satisfying dinner.

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Grilled Avocado

That was a really long week. Now it’s time for some good grilling!

Grilling avocado works best with slightly under ripe avocados. Quarter, remove pit, brush with a little avocado oil, and sprinkle with a little salt. Set aside until ready to grill. Place directly on the grill grates to get beautiful grilling marks. They only take a few minutes on the grill and can easily burn, so watch these carefully. You just want to heat them through and soften them a bit.

Grilled Asparagus

Asparagus on the grill is amazing and so simple. Rinse and trim the stalks. Toss with a little avocado oil, season to taste with a little salt. Grill in a disposable aluminum pan on medium-low heat. They’ll get a nice char, but be careful to not overcook and they’ll retain a nice, bright green color. I will usually also season with a little lemon juice and lemon zest before grilling, and then toss with a little good, freshly grated or shaved Parmesan cheese, but didn’t have any on hand for this batch.

Grill-Roasted Yukon Gold Potatoes with Fresh Herbs

Wash and dry the potatoes, cut into even-sized chunks. Drizzle with a bit of avocado oil; season to taste with salt, freshly ground pepper, and chopped fresh herbs. Grill in a disposable aluminum pan until tender. You will want to move these around now and then to make sure they’re not sticking to the pan. You can make them crispy by turning the heat up a bit at the end to get a nice crust on them. These will take longer to cook than the asparagus and avocado, but cooking time will depend on the size of the chunks.

Turkey Burgers

Mix together 1 pound of ground turkey, fresh herbs, 1 whole egg, a handful or two of plain breadcrumbs, a drizzle of olive oil, a pinch of kosher salt, and a grind or two of black pepper. Cover tightly and place in the refrigerator for at least one hour. Shape into patties. Grill on medium-low heat until the internal temperature reaches 165-degrees. Cooking time will vary depending on the thickness of the patties, but plan for about 15 minutes on the grill.

So, to plan this meal, here’s your timeline:

1. Prepare the burger mixture. Refrigerate at least one hour. Remember to always wash your hands well with hot, soapy water after handling raw poultry, meat, or fish.
2. Prepare the potatoes, the asparagus, then the avocado. Set aside until ready to grill.
3. Fire up the grill and give it time to heat up. Actual time to reach temperature will depend on your grill.
4. Remove the burger mixture from the refrigerator, shape the patties and place on a platter and set aside. If you are not going to cook them within a few minutes, cover them and return to the refrigerator.
5. Wash your hands!
6. Place the pan of potatoes on the grill. For even cooking, make sure the chunks are in a single layer.
7. Place the burgers on the grill. Turn one time and one time only! Depending on your grill and grill grates, you’ll probably want to spray or wipe a little oil on the grates to help prevent burning. If you use ground skinless turkey breast (makes the best, healthiest turkey burger!), these are very lean and can stick. It’s worth it, though.
8. Check to make sure the potatoes aren’t sticking to the pan – turn them in the pan with a flat metal spatula.
9. When the burgers are done (internal temperature 165-degrees), remove from the grill. Place on a clean plate and cover with foil.
10. Grill the asparagus and avocado. Be sure to watch the avocado carefully. Place flesh side down first and turn when you have achieved lovely grill marks. Then grill briefly on the skin side. Again, cooking time will vary based on how firm the avocado is.

You can serve the burgers as is, or with the full works – bun, cheese, tomatoes, lettuce, pickles, condiments of your choice. These burgers, when seasoned well, are wonderful on their own, too, without all the fixings.

This makes enough for four servings. If you have leftovers, these all keep well refrigerated for a day or two. If you have leftover potatoes, asparagus, and avocado, think about how amazing these will be in a fritatta … but that’s another post.

Enjoy!

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I woke up to a chilly, very breezy morning in Davis, and we even had a bit of rain last night. It’s getting to be soup weather – just in time for Fall 2013 Quarter at UC Davis! This makes a large batch of soup and the leftovers will freeze well. This soup will be great fuel for studying, so load up on veggies this Saturday at the Davis Farmers’ Market and make a batch this weekend. Remember to freeze some individual servings to keep on hand for midterm time.

Beef, Lamb, Vegetable, & Barley Soup

1 tablespoon olive oil
2 large carrots, diced
2 large ribs of celery, diced
1 large yellow onion, diced
1 pound of lean beef, cut into about 1/2 inch cubes
1/4 pound lean lamb*, cut into about 1/2 inch cubes
1/2 to 1 cup each: peas, corn, string beans, (fresh or frozen)
2-3 cups of fresh baby kale, coarsely chopped
8 ounces of barley**
2 quarts of beef broth
1 28-ounce can of crushed tomatoes
fresh herbs, chopped (parsley, rosemary, thyme, etc.)

Hearty, nutritious, and delicious!

Clean and dice the carrots, celery, and onion; set aside. Heat the olive oil in a large stock pot. Add the carrots, celery, and onion and cook on medium-low heat until they’ve softened a bit. Remove from pot and set aside.

Depending on your pot, you may want to add just a touch more oil to prevent the meat from sticking. Increase the heat to medium-high and add the meat. You’ll want to brown it a bit.

Reduce heat to medium-low and return the carrot mixture to the pot. Add the remaining vegetables. If you’re using frozen vegetables, you’ll want to thaw and drain them a bit before adding to the pot. Add the barley and stir to combine.

Add the stock and tomatoes and give a good stir. Cover and cook over medium-low heat until the barley is tender. Give a stir now and then. A little bubbling is OK, but you don’t want this to boil; that would overcook the vegetables. Cooking time will be at least an hour, even if you use a quick cooking barley.

While the soup is cooking, prepare the biscuits. When I’m pressed for time, I like to use the Trader Joe’s multi-grain pancake and waffle mix as a base for biscuits. This makes a nice biscuit on its own, or you can easily dress them up with just a few modifications. I increased the amount of milk called for by about 20% and substituted about half of that with non-fat Greek yogurt. For flavor, I used olive oil and about 1 teaspoon of my favorite Herbs de Provence mix. Mix and bake as directed on the package. They had great flavor and a nice, tender crumb.

For my vegetarian and vegan friends – you can easily make this vegetarian or vegan. Simply omit the meat and use vegetable broth. For added protein, you could add beans, which combined with the barley will give you complete protein. For texture and flavor, some shiitake mushrooms would be fantastic.

* If you’re not a fan of lamb, then simply omit it.

** I used Trader Joe’s 10-Minute Barley.

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I’ll post the recipes soon …

Beef, Lamb, Vegetable, & Barley Soup*

Whole Grain Herbs de Provence Biscuits

* The soup can easily be made vegetarian (or vegan) by omitting the meat and substituting vegetable broth. I guess you could use a texturized vegetable protein if you want a meat-like texture. Even better yet, a nice, “meaty” and flavorful mushroom would be divine!

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We got a little bit of a late start on our Napa Valley ride today, so it was cut a bit short. The morning started out chilly and foggy, but the fog cleared before noon. The original plan was to head out towards Healdsburg and have lunch at the Jimtown Store, but we decided to turn around in Calistoga and just head back. We had a nice little bike tour of the Meadowood Resort in St. Helena, and then a lunch stop at the Model Bakery in St. Helena.

If you find yourself in St. Helena, do stop by the Model Bakery and try their English muffins. These are AMAZING.

I first visited the Model Bakery in the mid-late 1980’s. This is where I first discovered scones. The funny thing is that because they weren’t too sweet, and they were dense, I thought I was eating something healthy. Years later when I learned how to make scones, I realized most really aren’t that healthy because they’re loaded with fat. They are a delightful treat, and I was tempted, but then I saw the homemade English Muffins. I used to make homemade English Muffins and have never had anything comparable, until today. I humbly acknowledge that these are superior to my own.

Pesto and Tomato Pizza

Model Bakery is also famous in certain circles for their pizza, so I hear it sells out quickly. We were quite surprised (and pleased!) to find that there was some left by the time we got there. We tried the pesto and tomato pizza and it was wonderful. It was a little rich for me for cycling food, but if you are one of those cyclists who can eat anything and ride, this would make a yummy lunch.

We had one of the best espressos I have ever tasted, but the double espresso barely filled half of this demitasse cup. The gentleman serving coffee did not actually look in the cup when I asked, but insisted that this was indeed a double. Perhaps another guest grabbed our double espresso by mistake? Alas, it was smooth and delicious, and a perfect pairing with a peanut butter chocolate chip cookie.

A little caffeine ...

… a little sugar …

Now that will get you home!

Cycling the Silverado Trail, Napa Valley

The Model Bakery is located on Main Street in St. Helena, in the beautiful Napa Valley.

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Turkey Fennel Herb Sausage

2 teaspoons fennel seed
1/4 cup dry white wine
1 pound ground turkey breast
2 tablespoons grated cheese or 4 tablespoons shaved, such as asiago, romano, parmesan
2-4 tablespoons fresh chopped herbs, such as thyme, rosemary, parsley, mint, oregano
2 tablespoons plain breadcrumbs
1 egg
1-2 teaspoons red chile flakes (optional, depending on how spicy you like it!)

1. Measure the fennel seeds into a small bowl and add the wine. Allow to soak a few minutes.
2. Place the ground turkey, cheese, herbs, breadcrumbs, egg, and chile flakes in a large bowl. Add the fennel seeds and wine.
3. Combine all ingredients well.
4. Transfer to an appropriate storage container and place in the refrigerator. Allow to chill at least 4 hours, but overnight would be better.
5. 

   Cooked & ready to go on pizza!

   To cook, heat a little olive oil in a pan over medium-high heat. Cook the sausage thoroughly, to a temperature of at least 165 degrees Fahrenheit.

If you use ground skinless turkey breast, this is a low fat, high protein sausage. If you want, you could omit the cheese and use 2 egg whites instead of a whole egg, also, to make it practically fat free. If you omit the cheese, you will want to add a bit of salt.

This will be wonderful on pizza (the plan tonight with shiitake & crimini mushrooms, smoked mozzarella, and a simple tomato sauce), in a red sauce, in lasagna, or with eggs, or anywhere you might otherwise use sausage.

You could also make patties, or links if you’re so inclined. I think this would also make fantastic meatballs. The possibilities might be almost endless for the creative foodie.

If you’re going to put this on pizza, here is a great pizza dough recipe!

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Nugget Market on Covell in Davis has some of the best corn I have had all season and it is on sale right now – 4 for $1!

Grilled Corn on the Cob ... this was so sweet and wonderful that it didn't even need butter or anything.