Cycling Foodie

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Ready to go into the oven ...

A little treat I’m working on for the Holidays. I’ll post the recipe as soon as I get it just right.

A little spicy … a little salty … a little sweet. The perfect party nibbler!

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Interesting ...

My ride was cancelled for wind this morning. It’s looking more like a trip to the gym and a nice walk later.

That didn’t stop me from a healthy start to the day. This smoothie may be a bit of an adventure for some, but it’s worth a try. I haven’t yet settled on a name yet, so for now…

Unnamed Smoothie

1 cup filtered water
2 scoops whey protein powder
1 fresh peach, pitted and quartered
1 fresh kiwi, peeled and quartered
2 cups honeydew (about 1-inch chunks)
1 big handful baby kale
1 cup red cabbage (about 1-inch chunks)
3/4 cup frozen pineapple chunks
8-12 ice cubes

Measure water into a large capacity blender, such as a Vitamix. Add ingredients in the order listed. Start on low speed, then increase to high and blend until smooth and creamy. For a thicker smoothie add ice cubes and blend until smooth.

Makes enough for two large smoothies packed with vitamins, minerals, antioxidants, protein, and fiber.

If you’re new to the vegetable-fruit smoothie experience and like a sweeter smoothie, you might want to substitute apple or pineapple juice for the water, or add a little honey or agave syrup.

Speaking of sweetness … later today I’ll be doing a bit of baking to send some goodies to Ohio: brownies, banana bread, and oatmeal cookies. I’ll post pictures.

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This recipe was inspired by a recipe I found online while working out at the gym. Yes, I was working out and researching green smoothie recipes – the joys of technology – some of the machines now have Internet! This is fantastic, because now I don’t notice the brain-numbing TVs with IQ-reducing shows and music videos. As I mentioned the other day, I’ve been doing lots of searching and reading about green smoothie recipes, and I’ve found some great ideas at this website, incrediblesmoothies.com.

A little tart ... a little sweet ... and super satisfying!

Magenta Mystery

1 cup filtered water
1 small banana
1 cup blueberries, frozen
1 cup pitted dark cherries, frozen
2 scoops whey protein
2 cups chopped red cabbage
8-12 ice cubes, optional

Measure water into a large capacity blender, such as a Vitamix. Add the banana, blueberries, cherries, whey protein, and cabbage in the order listed. Start on low speed, then increase to high and blend until smooth and creamy. For a thicker smoothie add ice cubes and blend until smooth.

Makes enough for two large smoothies packed with vitamins, minerals, antioxidants, protein, and fiber.

I am looking forward to getting some good cycling in again this weekend. Last weekend I got two great rides in for a total of 144 miles for the weekend. I’m hoping to do at least as much this weekend; the weather looks quite promising.

Have a terrific day … it’s FRIDAY!

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To follow-up on last night’s post, here are the recipes you’ll need to make these fajitas.

Fajitas

Not to toot my own horn, or anything, but I was told that these were the BEST fajitas ever.

Grilled Flank Steak (recipe follows – best if you start to marinate the night before)

Salsa Verde (recipe follows)

1 red onion, sliced into strips

1 bell pepper, sliced into strips

1 avocado

8-12 shiitake mushrooms

1 package Artisan-style corn tortillas (I used blue corn tortillas here)

To assemble the fajitas:

1. Prepare the salsa.
2. While the salsa is cooking on the stove, grill the flank steak.
3. Prepare the mushrooms for grilling. Rinse them well and allow to drain a few moments. Then skewer them, drizzle with a little olive oil, and grill.
4. While the steak and mushrooms are grilling, slice the onions and peppers.
5. For medium rare steak, cook until about 130 degrees. It is very important that you allow the meat to rest about 10 minutes before slicing. If you slice it too soon, the juices will run out of the meat and it will be dry.
6. While the meat is resting, cook the onions and peppers in a hot cast iron skillet. You can cook them together, but since I cannot eat bell peppers, we had to cook them separately. You want the onions to caramelize a bit, but not get too soft. The peppers, you’ll want to get a little char on them, but be careful to not overcook them. They can very quickly go from bright, colorful, and tender-crisp to overcooked. Remove from the heat, cover and keep warm.
7. While the onions and peppers are cooking, cut the avocado into slices or bite-sized chunks.
8. Heat the tortillas either on the grill or in a cast iron pan.
9. Thinly slice the meat. Thinly slice the mushrooms.
10. To assemble your fajitas, place a corn tortilla on a plate, then top with a few slices of the steak, some onions and peppers, mushrooms, avocado, and a generous dollop of salsa.
11. Chew, savor, smile, swallow, smile, repeat.

Shiitake Mushrooms

Red Onions

Bell Peppers

Grilled Flank Steak with Lime, Cilantro, & Serrano Chili

Marinated Flank Steak

2 limes, freshly squeezed
1/2 bunch fresh cilantro leaves, coarsely chopped
1-2 tablespoons of agave nectar
1 large serrano chile pepper, seeded and finely diced
1 pound flank steak
salt and pepper to taste

1. Whisk together the lime juice, cilantro, agave nectar, and chile pepper in a bowl. If you want more heat, then leave all or part of the serrano seeds. I prefer to seed chiles.
2. Lightly salt and pepper the flank steak and place into a zipper bag. Pour in the marinade.
3. Refrigerate and marinade at least a few hours or up to about 24 hours.
4. Remove from the refrigerator no more than 30 minutes before grilling.
5. Grill to desired doneness (I like medium rare, at most), which for beef is about 130 degrees Fahrenheit.
6. Remove from grill and let sit for about 10 minutes before slicing.
7. Thinly slice against the grain.

Roasting tomatillos, serranos, & onions.

Salsa Verde

1-1/2 pounds of fresh tomatillos
1 bunch green onion
4 (or more) large serrano chile peppers
A drizzle of extra virgin olive oil
1/2 bunch fresh cilantro leaves
salt and pepper to taste

1. Husk the tomatillos, rinse well, and set to drain in a colander.
2. Trim off the root end and about half of the green stem of the onions.
3. Cut off the stem end of the chile, slice in half length-wise, and scrape out the seeds.
4. Rinse the cilantro well, drain, and strip the leaves off the stems. Place the leaves on a towel to drain well.
5. Place the tomatillos, green onions, and serranos in a roasting pan, and drizzle with a little olive oil.
6. You can roast the tomatillos, green onions, and serranos on a grill or under a broiler. You’ll want to get a bit of char on them for flavor, but not too much.
7. The tomatillos are ready when they’re softened and a little bit charred. Remove from the grill or oven and set aside to cool a bit. You don’t want to try to process them while they’re piping hot. I destroyed a blender one time by not waiting. It was a very sad and expensive culinary discovery that my KitchenAid blender was no match for piping hot tomatillos. It melted the base! Very sad, indeed.
8. For this amount of salsa, you’ll want to blend it in 3-4 batches. It doesn’t really have to be evenly distributed per batch at this point because it’s all going to end up in one skillet to cook.
9. Cook on medium-high heat until the mixture begins to bubble, then reduce the heat to low. You’ll want to stir frequently to avoid scorching the bottom. I cook it until it’s slightly thickened, but still a pretty green color. The color will vary a lot from batch to batch due to the natural variation in tomatillos, how much char you have on them, and how long you cook the sauce.
10. Season to taste with salt and pepper.

This salsa is really easy and incredibly good either hot or cold. I love it on grilled chicken, carnitas, with rice, with tortilla chips, on eggs … it is am incredibly versatile sauce.

My fajitas, no bell peppers!

The Final Product!

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Yesterday I rode from Napa almost to Healdsburg and back for a total of 87.6 miles. Originally I had planned a century ride, but got a bit of a late start because my alarm didn’t go off in the morning. That’s OK; 87.6 miles turned out to be just enough yesterday. I rode a modified Napa Valley Tour de Cure route: starting from Luna Vineyards up the Silverado Trail to Calistoga, then up Hwy 128 to the Jimtown Store for lunch, then back.

The ride from Napa up the Valley on the Silverado Trail was, as always, beautiful. The day started a little chilly, and the breeze was a little more than expected, but for the most part not too bad on the way to Calistoga. I discovered a great place to stop in Calistoga for a quick break – the Sharpsteen Museum. There was a spot of shade to have a snack, a water fountain, and a clean restroom.

I haven’t been riding hills much recently, and haven’t really done any since the Napa Valley Tour de Cure, so the hills on Hwy 128 between Calistoga and Healdsburg were just right. These are confidence building hills and I think I rode pretty steadily on them yesterday. I’m not going to win any races, but that’s not why I ride.

Lunch at the Jimtown Store …

Icy cold and refreshing!

Upscale PB&J …

Perfect!

This fueled me almost all the way back to Napa. I did stop once and grab a quick gel at about 77 miles. The menu at the Jimtown Store looks beautiful, but that foodie adventure will have to wait for a day when I’m not cycling. I eat pretty light when I ride: carbs, a little protein and very little fat.

By the time I got back to the Silverado Trail in Calistoga, the winds had kicked up a bit and I fought a headwind pretty much the entire way down Valley back to the car. I was hoping to get back to the car in time to stop in and pick up a bottle of wine at Luna Vineyards, but the ride back took longer than expected. I got there moments after the last guests were leaving and they had already closed out the register for the day. Oh, well. This is an excuse to head back another day!

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It wasn’t supposed to be so breezy in Davis today, but it is. I really should be out there riding, getting ready for my Tour de Cure ride that is now just 2 weeks away, but I’m hoping the winds will calm down later. Perhaps a morning trip to the Davis Farmers’ Market? In the meantime, laundry and experimenting with my new favorite banana bread recipe are keeping me plenty busy.

Whole Wheat Banana Oat Bread with Walnuts

* My idea of ripe & ready for bread bananas.

1 1/2 cups whole wheat flour
1/3 cup coconut sugar
1/3 cup pure cane sugar, unrefined
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 tablespoon instant espresso
3/4 cup whole rolled oats
2 ripe* bananas, mashed
1/3 cup buttermilk
1/4 cup vegetable oil
1 tablespoon vanilla
2 eggs, beaten
1/2 cup coarsely chopped walnuts
A handful of oats and some additional sugar for sprinkling on top of the loaf before baking

1. Preheat oven to 350 degrees. Prepare the loaf pan – spray with cooking spray.
2. Combine the dry ingredients in a large mixing bowl.
3. Mash the bananas in another bowl, stir in the beaten eggs, buttermilk, oil, and vanilla. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the walnuts. Don’t over-mix or the bread will be tough.
5. Pour into prepared loaf pan. Sprinkle the top with a handful of oats and sprinkle with about 1 tablespoon of sugar.
6. Bake in the center of the preheated oven for about 50-55 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
7. Cool on a wire rack for about 15 minutes, then remove from the pan. Let the loaf cool before slicing into it.

Add the wet ingredients to the dry ...

Fold in the walnuts ...

Fresh from the oven.

Let the loaf cool 10-15 minutes before removing from the pan.

You can slice it while it's still warm, but do try to be patient.

This bread is a bit more dense than the last version, due to the 100% whole wheat flour and walnuts, but it’s hearty, not heavy. The espresso and cinnamon add a nice complexity and depth of flavor, without being overpowering. Using coconut sugar, as well as bananas at this stage of ripeness, gives the bread a nice banana flavor without making it cloyingly sweet.

Enjoy with a freshly brewed cup of coffee, espresso, or cappuccino!

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I’ve got a cold so I won’t be doing much riding today … oh, well. I guess it’s best to get it over with before my Tour de Cure ride! I had been fighting the cold all week, it seemed to start winning Thursday night and Friday, but seriously oversleeping on Friday and then early, early to bed Friday night and I thought I had turned a corner. I went for a pretty good ride yesterday (78.1 miles total). Certainly not a record-setting ride in any sense, but I rode steadily and reasonably strong, given the circumstances.

What to do to keep busy today? I have lots of chores I can do, but I’m looking for something a little fun, too. I’ve got some ripe bananas, a whole lot of oats, and some buttermilk I really need to use. So … a quick Google search “banana oat bread” turned up a few ideas.

Smells good!

Banana Oat Bread

1 cup whole wheat flour
1/2 cup all purpose flour, unbleached
1/3 cup coconut sugar
1/3 cup pure cane sugar, unrefined
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons of apple pie spice blend
3/4 cup whole rolled oats
2 ripe* bananas, mashed
1/3 cup buttermilk
1/4 cup vegetable oil
2 teaspoons vanilla
2 eggs, beaten
A handful of oats and some additional sugar for sprinkling on top of the loaf before baking

1. Preheat oven to 350 degrees. Prepare the loaf pan – spray with cooking spray.
2. Combine the dry ingredients in a large mixing bowl.
3. Mash the bananas in another bowl, stir in the beaten eggs, buttermilk, oil, and vanilla. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over-mix or the bread will be tough.
5. Pour into prepared loaf pan. Sprinkle the top with a handful of oats and sprinkle with about 1 tablespoon of sugar.
6. Bake in the center of the preheated oven for about 50-55 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
7. Cool on a wire rack for about 15 minutes, then remove from the pan. Let the loaf cool before slicing into it.

Allow to cool most of the way and use a sharp serrated knife.

This bread is moist and has a nice, tender crumb.

Using the whole grain flour and coconut sugar, as well as the spices, produces a darker loaf than if you’re using all white flour and sugar. My first attempt at this recipe and it is a keeper! It is hearty, yet light and wholesome. It is flavorful and not too sweet. This is a variation of a recipe I found online here.

Napa Valley Tour de Cure, 2012

Three weeks from today I will be riding in my 5th Napa Valley Tour de Cure. I feel quite unprepared for the ride this year and I am not even close to my fundraising goal. I’ve got just 3 weeks to get ready. Here’s hoping I am 100% over this cold by next weekend, and that the weather cooperates! I am really, really hoping for good weather again this year for the Tour de Cure.

* A note about “ripe” bananas … I am really, really fussy about bananas. I like to eat them at the perfect ripeness (for me) – a lovely yellow peel, no (or at most very little) green, and no (or at most very few) brown speckles. Once there are more than a few brown speckles, they’re too ripe for my tastes for just eating. They’re OK for smoothies, and with a few more speckles, perfect for bread. So, that’s what I consider “really ripe” and ready for banana bread. If your bananas’ peels are entirely brown (or *gasp* black) and the flesh is mushy, they’re too ripe. Overly ripe bananas can give your bread a heavy texture.

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Tonight we’re making Wild Mushroom Lasagna with organic shiitake, oyster, Royal Trumpet, and maitake mushrooms from Solano Mushroom Farm; that recipe will have to be posted by a guest blogger. I can tell you, though, that it will have smoked mozzarella and fresh thyme.

I’m in charge of appetizers, salad, and dessert. For appetizers, a little cheese and bread … I made a goat cheese with fresh lemon and thyme spread. For salad, some lovely fresh greens lightly dressed with balsamic vinegar and extra virgin olive oil, maybe some fresh tomatoes, whatever looks good. Yesterday at the Davis Farmers’ Market I picked up 3 absolutely stunning baskets of berries (strawberries, blueberries, and blackberries) and restocked on fresh lemons, so for dessert, I’m making a low fat lemom curd tart with fresh berries.

Well, I’d better run! Got lots to do to get ready for company tonight! Gotta’ shop! Gotta’ clean! Gotta’ ride! Gotta’ cook and bake and play with some fabulous food!

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I got to ride and play in the kitchen every day this long weekend. Now, I must return to work and leftovers for dinner. I think a walk on the UC Davis Arboretum at lunch is definitely in order today!