Cycling Foodie

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Fresh Tuscan Melon, Blueberries, and Raspberries

Originally I had planned to be out on my bike by 7am, but sometimes you just have to sleep in and sleep won out this morning. It would have been nice if sleep had won out over insomnia at about 2am, but it didn’t quite work out that way.

There may be a quick trip to the Davis Farmer’s Market this morning, but that might have to wait until Wednesday at this point. I need to get some miles in today!

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Couscous Salad

I got a few good rides in this weekend. Saturday about 50 miles, and Sunday 68 miles. I was looking for a simple, quick, and healthy dinner last night to refresh and refuel for the week. I wanted a salad, but something a bit more substantial, but still light. Hmm … what could be more simple than couscous? If you can boil water, stir, and wait 5 minutes, you can cook couscous.

To make this salad, prepare some Couscous, plain or your favorite flavor. Toss in some veggies and herbs … here I used peas, edamame, fresh basil, thyme, rosemary, parsley, and some extra virgin olive oil. I used a packaged pine nut flavor couscous, so I did not add any salt, but if you’re using plain couscous, you’ll want to add some salt. Serve this on top of a bed of fresh baby greens and arugula, some fresh tomatoes and avocado, and you have a healthy, light dinner perfect for a hot summer night. And, it makes for great lunch leftovers, too!

This would be great with a light, crisp Sauvignon Blanc or a dry Rose.

Enjoy!

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There was some great riding to be had this holiday weekend. I rode all 4 days, varying distances. July 4th was pretty darn windy here, but we got 50 or so miles in. The 5th, I just did about 20 in the morning; it was still pretty windy and I felt pretty beat up from the day before. Yesterday and today were nice – we got about 55 miles in yesterday and 77 today.

We had some pretty good food at home this weekend, too. We treated ourselves to a marinated tri tip on July 4th and enjoyed this with lemony Caesar salad with homemade croutons, and some grilled potato. We were a little too ambitious with food and also grilled a couple of ears of corn, but that ended up being too much, so we saved them for the next day. With the leftovers, we made some upscale tacos.

Tri Tip Tacos

We had some leftover mango-papaya salsa and a really ripe avocado, so I made a pseudo-guacamole by mashing the avocado a bit with some fresh squeezed lime juice and the stirred in the salsa. I made a simple corn relish by slicing the corn off the cob, adding a healthy heaping of chopped fresh cilantro, the juice of one lime, about a teaspoon of agave nectar, and seasoned with salt and pepper. In hindsight, a thinly sliced or chopped serrano chile pepper would have been a great addition. I cut the leftover tri tip into small bite-sized chunks, and sauteed it a bit in a little olive oil over medium high heat. In a cast iron griddle, I heated some corn tortillas, and then assembled some simple tacos. If you can find a local, artisan corn tortilla, it is worth the extra money. I have just recently discovered Mi Abuelita Bonita Tortillas Sonora Style traditional corn tortillas and might never eat “regular” store bought corn tortillas again.

Espresso-Herb Marinated Leg of Lamb

I don’t eat much red meat, but for some reason I was craving it this weekend, so I picked up a boneless leg of lamb at Costco. A few years back I made a leg of lamb with an espresso marinade. I couldn’t remember exactly what I had done, so I did a quick Google search and found this recipe for an Espresso Marinated Lamb Roast. I modified this just a little bit. I happened to have a bit of fresh mint leftover from another recipe, and lamb with mint is a classic combination, so this is my twist on the recipe …

Espresso-Herb Marinated Leg of Lamb

Boneless leg of lamb (about 3 pounds)
2 shots of espresso, cooled
1/2 large red onion, cut into a small dice
3 cloves garlic, coarsely chopped
1 tablespoon fresh chopped rosemary
1 tablespoon fresh chopped mint
1 teaspoon fresh thyme
2 tablespoons honey
2 tablespoons soy sauce
freshly ground black pepper

1. Combine the espresso, onion, garlic, herbs, honey, and soy sauce in a medium bowl. Stir to mix well.
2. Trim excess fat from the meat and blot with paper towels.
3. Place the trimmed meat into a gallon-sized Ziploc bag. Add a few grinds of black pepper.
4. Pour the marinade into the bag, seal it, and work the marinade around so that it covers the meat as evenly as possible.
5. Place the bag in a bowl and then into the refrigerator.
   

   Medium Rare

6. Marinate at least 6 hours, but overnight is better.
7. Grill at about 325-degrees to your desired doneness. Let it rest about 10 minutes before slicing.

We served this with grilled eggplant and squash. It was fantastic, if I may say so myself! The mint stood out a bit more than I expected it to, but it was not overpowering at all. We enjoyed this with a Willamette Valley Vineyards Barrel Select Pinot Noir, 2010. The wine was fairly light, not too fruity, and just earthy enough to compliment the grilled lamb and vegetables.

And then, there was dessert …

Fresh Blueberries and Strawberries with Just a Touch of Salt Caramel Gelato and a Bit of Dark Chocolate

This was all great motivation to get a good ride in today. I hope you got a chance to get out and enjoy some fun and exercise this weekend. How did it go by so darn quickly?

Here’s to a super busy work week ahead. I am feeling reinvigorated and ready to go and will need to keep that motivation for this entire week. I scheduled a lot of appointments and have extra events going on this week. What was I thinking? 

The weather forecast is promising and I expect to get a ride in each day, maybe even a few evenings after work, too.

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This cool, cloudy weather has me staying inside today getting caught up on some chores and wanting some good, healthy comfort food. I’ve just assembled a Zucchini, Summer Squash, & Tomato Gratin for a light, but satisfying and comforting, dinner. It’s great as a vegetarian entree or a side dish.

Just about to go in the oven ... Zucchini, Squash, & Tomato Gratin

This is so simple to make – just slice some zucchini and squash, layer it in a baking dish. Top with halved cherry tomatoes, fresh herbs of your choice, salt and pepper to taste. Drizzle with some good extra virgin olive oil. Bake at 325 – 350 degrees until done (about 1 hour). This is a little subjective and will depend on your preference.

Some good parmesan or asiago cheese is good, too. I’m going to sprinkle a romano, parmesan, and asiago blend on this about halfway through cooking. A sprinkling of bread crumbs can be good, also, and will make for a nice crunchy topping.

If you’re using large tomatoes, slice them and layer them with the sliced zucchini. You can also use eggplant, potatoes, onions, or other vegetables of your choice. Just be sure that the vegetables are evenly sliced, about 1/4 to 3/8-inch thick.

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I’m quite behind on posts! Here’s a quick summary of Saturday:

Whole Wheat Rye Fennel Pizza Dough

2 1/4 teaspoon yeast
1/2 cup room temperature water
1/4 cup rye flour

1 1/8 cup room temperature water
3 cups flour (I used 3/8 cup high protein whole wheat, 3/8 cup rye, 1 1/4 cup whole wheat, 1 cup all purpose unbleached)
3 tablespoons extra virgin olive oil

2 teaspoons kosher salt
2 teaspoons fennel seeds

Bench flour for shaping

Make the sponge: pour 1/2 cup room temperature water into the mixing bowl, sprinkle the yeast over and allow to dissolve, about 5 minutes. Stir in 1/4 cup of rye flour. Cover with a towel and allow to rest about 15 to 30 minutes.

Add the remaining 1 cup water and begin mixing in the flour on low speed. Mix in the olive oil on low speed. Check the consistency and if too dry, add a little water or olive oil.

You want to make sure this dough is pretty wet when it finishes mixing – the fennel seeds will absorb water as the dough proofs.

Continue to mix on low speed about 10 minutes, then add the salt. Turn on high and mix on high for 2-3 minutes. Add the fennel seeds in the last 30 seconds of mixing. Turn the dough out onto a floured board. If you are making pizza, divide the dough into two pieces and gently shape each into a ball. Place each dough ball into an oiled bowl, cover with plastic wrap, and refrigerate. The dough is ready to use once it has doubled in size. I like to use the dough within 2 days of mixing it. This batch makes enough dough for two 15-16 inch pizzas.

Note how wet this dough looks

Turn the dough out onto a floured board.

Gently shape into a ball.

Davis Farmers Market

Peaches

Plums

Apricots

Cherries

Our bounty!

Lemonade

Breakfast at Cafe Bernardo

Breakfast burrito

Oatmeal with Bananas & Pecans

A rare treat

Ride

A nice jaunt to Winters and back, with a quick stop for some icy cold refreshment.

Homemade pizza for dinner

Mushroom, Grilled Veggies, Golden Tomato Sauce

A nice, light sauce of golden tomatoes gently cooked down and run through a food mill, then reduced over low heat to just the right texture, with a touch of fresh thyme and rosemary, was just the right base for mushrooms and grilled veggies. We used a combination of mushrooms we picked up at the Farmers Market this morning: oyster, maitake, and beech oyster mushrooms. I picked up a few shiitakes at the store, too. We had some leftover grilled veggies from Friday night: eggplant, zucchini, and summer squash.

We fired up the grill and cooked the pizza outside, to avoid heating up the entire house. I placed my baking stone on the grill, and turned the heat up as high as it would go. The end result was a light, airy crust, but the bottom was a little dark and the top not quite done enough – I like the cheese to bubble and brown a little. But overall, it was a success and a nice end to a nice day.

Coming soon … reporting on foodie adventures in Ohio!

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Banana ... Mocha ... Banocha.

Banocha Oat Bread

1 1/2 cups whole wheat flour
2 tablespoons cocoa powder
2/3 cup pure cane sugar, unrefined
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
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 tablespoon instant espresso
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, vanilla, and espresso powder. 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.

Pineapple, Honeydew, and Kiwi

This loaf is moist and hearty, but not dense. It’s lightly sweet, and the coffee and cocoa powder give a depth of flavor without overpowering the delicate banana flavor.

Enjoy with a cup of freshly brewed coffee, latte, mocha, or cappuccino, and some fresh fruit for a light, healthy breakfast. Some non-fat Greek yogurt would be nice addition, too!

Have a great day!

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Yolo County Airport, off Road 95

This morning the wind wasn’t quite as bad as it was yesterday, and I really am out of time for excuses. I simply HAD to ride. The 2013 Napa Valley Tour de Cure is just two weeks from TODAY!

I headed out around 9:00 am and rode about 42 miles from Davis to Winters and back, and then another 30+ in a loop out towards Woodland and around Davis on back roads. The wind was pretty strong today, but I actually rode pretty well (for me) in spite of it. I didn’t take a lot of pictures, but stopped to capture this on near the airport.

Since I might as well accept the winds here (apparently constant complaining about it has not made it stop), I am going to now approach them as training for hills.

The wind is an excellent training tool.
The wind is an excellent training tool.
The wind is an excellent training tool.

Berry & Peach Buttermilk Smoothie with Whey Protein

A Berry-Peach-Buttermilk Smoothie is motivation to get home!

Tonight’s dinner will be grilled chicken breasts marinated in lemon, honey, coarse grain mustard, extra virgin olive oil, and fresh thyme and rosemary. A salad of mixed greens, cherry tomatoes, roasted artichoke hearts and walnuts, drizzled with a little balsamic glaze and extra virgin olive oil, with a grind or two of salt and pepper. We’ve also got this avocado that just won’t get ripe, so on the grill it goes.

Chicken

Salad

Avocado

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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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Today was a great day for baking and doing a bit of much needed spring cleaning.

Early afternoon the sky began to clear ...

Oh, my! Now I was glad I'd stayed home!

The weather was rather unpredictable today. We had wind, rain, sunshine, thunder & lightning, and downpours. There were moments when I wished I was outside riding, but then the skies opened up and I was thankful to be home and safe and dry.

The recipes and photos will have to come later because WordPress has decided to stop working and won’t post photos correctly, but I had a busy day in the kitchen with homemade whole grain bread, chocolate chip cookies, and kale slaw – getting ready for a potluck at work tomorrow.

Kale Slaw

Multigrain Bread

Chocolate Chip

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Cauliflower & Mushroom Gratin

Tonight we’re grilling turkey breast tenders marinated in lemon and herbs de Provence. I also made a cauliflower and mushroom gratin we’re also cooking on the grill – this is a completely experimental recipe and I have no idea how this will turn out! Now it’s time to go make the tomato salad with extra virgin olive oil, fresh herbs, and a splash of balsamic vinegar.

I am soo ready for summer!

If the gratin is good, I’ll post a recipe. It’s much lighter than it looks. It is made with non-fat milk and reduced fat cheeses.