FOOD – Page 5 – The Hungry Athlete

Chocolate Cinnamon Mousse

February 13, 2013February 11, 2015thehungryathlete

Two physicians inspired this recipe. One is my father, a retired pediatrician, who taught me how to live a healthy life by learning how to love eating delicious, healthy foods and learning how to enjoy physical activity through the love of sports. Dad was also in love with chocolate mousse. My father spent many years trying to perfect his chocolate mousse recipe. The other inspiration came from a friend of mine who made me aware of the health benefits of cinnamon. He also loves dark chocolate and has been known to enjoy licking a bowl of chocolate batter.

While the lab results are mixed, some research has found that cinnamon, may reduce inflammation, have antioxidant effects, fight bacteria and may lower blood sugar in people with diabetes. For more information on cinnamon, check out this article:

http://www.webmd.com/vitamins-and-supplements/lifestyle-guide-11/supplement-guide-cinnamon

This healthy chocolate dessert has a surprise ingredient. Trust me. You won’t be able to tell what it is when you eat this chocolate mousse, but read on. You’ll quickly figure out what the surprise is.

Serving size: 6

Ingredients:

11.5 oz. good quality dark chocolate chips (The Hungry Athlete prefers dark chocolate but semisweet chocolate chips maybe substituted)
1 ½ teaspoon ground cinnamon
1 large, ripe Bacon avocado*, pitted and peeled
½ teaspoon vanilla extract*
3 tablespoon agave syrup*
pinch of salt
6 egg whites**
½ teaspoon lemon
6 strawberries for garnish

* NOTE: I used Bacon avocado because it has a mild flavor but a Haas avocado can be substituted. In addition, if you are on a gluten-free diet, ensure that the ingredients you are using are gluten-free.

** NOTE: If you have concerns using raw eggs, which can carry salmonella, use pasteurized egg whites which are available in supermarkets. Make sure the label states that it is pasteurized. Pasteurized egg whites may require more time to whip. Adding lemon juice (an acid) will help the pasteurized egg whites to whip up. I personally enjoy many recipes using raw or undercooked eggs such as eggs sunny side up, soft poached eggs, holladaise sauce, meringues and Caesar salad.

Directions:

Melt the chocolate with the cinnamon in a double boiler over hot water and set aside.

Purée the avocado in a food processor until smooth. Add vanilla extract, agave syrup and salt and continue to puree until combined.

With the machine running, pour in the chocolate mixture. The easiest way to do this is to transfer the chocolate mixture to a measuring cup first and then pour the chocolate mixture from the measuring cup.

Using a stand mixer or whisk, beat the egg whites until they begin to form soft peaks. Add the lemon juice and continue to beat until soft peaks form.

Fold the chocolate mixture into the egg whites.

Fold in portions of the chocolate mixture at a time. Take your time to continue to fold until the chocolate is fully incorporated. Resist the urge to stir. You want to maintain the airy lightness of the egg whites. — Fold in portions of the chocolate mixture a big spatula full at a time. Take your time to continue to fold until the chocolate is fully incorporated. Resist the urge to stir. You want to maintain the airy lightness of the egg whites.

Pour the mousse into 6 small serving bowls, juice cups or wineglasses and refrigerate for at least 1 hour, or covered with plastic wrap overnight. Garnish with strawberries.

Salmon Nicoise Salad for Two

February 13, 2013February 11, 2015thehungryathlete

This attractive salad is packed with a lot of heart healthy ingredients and requires very little cooking time. Salmon and sardines are high in omega-3 fatty acids, which research shows can boost heart health, lower triglycerides and may help with rheumatoid arthritis and depression. Olives and olive oil can help lower LDL “bad” cholesterol, maintain levels of HDL “good” cholesterol and protect against heart disease. Avocados are also heart-healthy, a good source of fiber, potassium and vitamins C, K, folate and B6.

This salad is very easy to prepare and the ingredients can be exchanged depending on what you are in the mood for. Any variety of tomatoes can be used. The avocado can be replaced with blanched string beans. For more complex carbohydrates, small boiled potatoes can be added.

Serving size: 2

Ingredients:

10 ounces Salmon (I prefer wild sockeye salmon)
1 tablespoon Dijon mustard*
2 tablespoon soy sauce*
¼ cup plus 2 tablespoon olive oil
1 ripe avocado, sliced and fanned
skinless and boneless smoked sardines*
sliced heirloom tomatoes, or grape tomatoes cut in half or cherry tomatoes cut in half
balsamic vinegar*
Kosher salt
Freshly cracked pepper
2 boiled eggs, sliced
lettuce or kale
1 cup olives
roasted red peppers (optional)
green beans, blanched (optional)
boiled baby potatoes cut in half (optional)

* NOTE: If you are a gluten-free diet, ensure that the ingredients you are using are gluten-free.

Directions:

Preheat oven’s broiler.

Whisk together Dijon mustard, soy sauce and 2 tablespoons of olive oil. Pour over salmon and marinade for 10-30 minutes.

Boil eggs. I prefer soft boiled which I achieve by placing the eggs in a pot of water, then bring the water to boil. Allow the eggs to sit in the boiling water for 2 minutes, then turn off the heat, cover the eggs and allow to sit for 3 more minutes. Rinse the eggs in cool water and then place them back into the pot with cold water.

Line a jelly roll pan with aluminum foil, and spray with nonstick spray. Crack fresh pepper over salmon and place salmon skin side down Broil the salmon in the pan, skin side down, for 8-10 minutes.

The salmon skin should be easy to remove and recommend you do this before plating. Prepare the salad dressing by whisking together balsamic vinegar, ¼ cup of olive oil with a pinch of Kosher salt. Arrange all ingredients on a plate and drizzle ablout 2-3 teaspoon of salad dressing over lettuce, tomatoes and other vegetables. Take care to arrange your plate. We eat with our eyes first, so presentation is key.

We eat with our eyes and taste with our nose too. When entertaining, I always take a moment to think about presentation.

Nicoise Salad with heirloom tomatoes, string beans, butter lettuce, olives and sardines.

Salmon nicoise salad with cherry tomatoes, string beans, sardines, olives and soft boiled eggs. — Salmon nicoise salad with cherry tomatoes, string beans, sardines, olives, avocado and soft boiled eggs.

Nicoise salad with kale, avocado, cherry tomatoes, sardines, eggs and olives. Doesn't get much healthier than this! — Nicoise salad with kale, avocado, cherry tomatoes, sardines, eggs and olives. It doesn’t get much healthier than this!

Pear and Goat Cheese Pizza with Caramelized Onions

February 6, 2013February 11, 2015thehungryathlete

I am the social athlete. I never turn down an opportunity to have a meal with my fellow athlete friends. Last week I had the pleasure of dining with 4 other fellow female Ironman triathletes, two were racing a 50K marathon in the next 48 hours and I was racing a half marathon in the next 72 hours. Our carbo-loading meal was a fabulous Pear and Goat Cheese Pizza. It was so good, I was still thinking about it this week and decided to make it.

Since I’m the busy every day athlete, with competing fulltime responsibilities like everyone else, I take cooking shortcuts every chance I get. The big time saver for this recipe is buying the pizza dough. These days you can find a variety of pizza dough in your local supermarket’s freezer. I decided to buy whole wheat dough, but you can also use multi-grain or traditional pizza dough.

Here’s nutritional information for whole wheat pizza dough:

http://healthyeating.sfgate.com/nutrients-whole-wheat-pizza-dough-3626.html

NOTE: I originally made candied walnuts to add to the pizza (in the photos), however the caramelized onions added enough sweetness. I ended up picking the walnuts off and enjoying them separately. Next time, I’ll use plain toasted walnuts for some crunch without the added sugar. Nuts, including almonds, walnuts, and pecans, have been shown to have heart healthy benefits, including lowering “bad” LDL cholesterol. Walnuts are also a source of omega-3.

Ingredients:

pizza dough*
1 cup of thinly sliced onion
¼ cup olive oil
Kosher salt
freshly cracked peppercorns
corn meal
6 ounces of crumbled goat cheese*
juice of 1/2 lemon
2 ripe pears, thinly sliced (depending on the size of the pear, you may only need 1 1/2)
arugula
1/3 cup toasted walnuts (optional)

* NOTE: If you are a gluten-free diet, ensure that the ingredients you are using are gluten-free.

Directions:

Preheat over to 450F.

Follow the instructions for the pizza dough. Usually the dough, if frozen, will need to defrost over several hours and then allowed to sit a few more hours in a bowl, greased with olive oil, until the dough doubles in size.

Cook onions covered in pan over medium/low heat with 2 tablespoons of olive oil and a pinch of salt and pepper. Cook for about 15 minutes until soft and caramelized. You may need to remove the lid to allow all of the liquid to evaporate towards the end of the cooking time. Allow to cool.

The caramelized onions will be very sweet so a little bit added to the pizza will go a long way.

Prepare pizza dough and place on pizza stone or baking pan dusted with corn meal. Bake pizza dough for about 10 minutes. Remove from oven and top pizza with goat cheese and bake for 10 additional minutes or until cheese is starting to melt.

Whisk together remaining 2 tablespoons of olive oil, juice of 1/2 lemon and salt. Toss arugula and in olive oil and lemon dressing.

Remove pizza from oven and top with pears, caramelized onions and arugula. Season with freshly cracked pepper. For some extra crunch, top with some plain toasted walnuts.

Quinoa with Turmeric, Peppers, Onions and Broccoli

February 4, 2013February 11, 2015thehungryathlete

My Quinoa with Turmeric, Peppers, Onions and Broccoli is a quick and easy meal to prepare and eat post workout, or anytime.

After a race or intense workout, I do 2 things to help my body recover : 1) restore glycogen and 2) reduce the inflammation. I do this by eating protein with carbohydrates and taking an ice bath. I sometimes have difficulty eating right after an intense workout either because my appetite is suppressed or the food/protein drinks available are unappealing. I also don’t look forward to sitting in an ice bath, although appreciate how much better I feel after.

And then I learned from my coach and a doctor friend that turmeric is a natural anti-inflammatory. Turmeric, a relative of ginger, is a major ingredient in Indian curries and makes American mustard yellow. This spice is also a disease-preventive agent and powerful antioxidant. Check out this WebMD article about turmeric:

http://blogs.webmd.com/food-and-nutrition/2012/10/turmeric.html

Add turmeric to protein, such as quinoa, and you have an ideal post work-out “recovery”meal. While turmeric may not replace my ice baths, it could potentially help in my recovery.

Ingredients:

1 teaspoon olive oil
1 cup finely medium onion chopped (about 1/2 medium onion)
1 cup quinoa, rinsed well
1 finely chopped red bell pepper
2 cups vegetable broth
½ teaspoon ground cumin
½ teaspoon corriander
½ teaspoon white pepper
¼ teaspoon turmeric
½ teaspoon kosher salt to taste
juice of half a lime
1 cup chopped broccoli
½ cup toasted pine nuts

Directions:

Heat olive oil in medium saucepan and sauté onions until translucent, about 5 minutes. Add peppers and quinoa. Saute until quinoa is lightly toasted. Add vegetable broth, cumin, coriander, white pepper, turmeric and kosher salt. Stir together, then add broccoli and bring to a boil. Cover and simmer for about 12-15 minutes until broth is absorbed and quinoa is tender. Turn off heat and allow to sit for an additional 15 minutes covered. Fluff up quinoa and add lime juice and pine nuts. Serve warm or at room temperature.

Fresh and nutritious ingredients makes this a healthy meal.

Toast pine nuts over medium heat. Toss frequently and don't leave them alone. They burn very easily. — Toast pine nuts over medium heat. Toss frequently and don’t leave them alone. They burn very easily.

Spicy Roasted Chickpeas

February 1, 2013February 11, 2015thehungryathlete

Chickpeas or garbanzo beans are a good source of protein and fiber. Roasting the chickpeas and tossing them in spices and honey transforms them into tasty, crunchy and healthy snacks. They key is to bake them long enough to get a nice crunch without burning the honey coating. If you prepare them without honey, you can bake them at a higher temperature (400F – 425F). I prefer the salty, sweet and spicy combination and found that if you bake them “naked” for 30 minutes, then lower the temperature, you can achieve crunchy texture without burning the chickpeas. There are many possible spice combinations. Here are 2 recipes:

Preheat oven to 375F

Spicy Cumin & Paprika

2 – 15 ounce cooked garbanzo beans (chickpeas) rinsed and dried
2 teaspoons olive oil
2 tablespoons honey
1 tablespoons Worcestershire sauce
1 teaspoon kosher salt
½ teaspoon cayenne powder
½ teaspoon paprika
½ teaspoon cumin

Sweet & Spicy Rosemary

2 – 15 ounce cooked garbanzo beans (chick peas) rinsed and dried
2 teaspoons olive oil
3 tablespoons honey
1 1/2 teaspoon kosher salt
1 tablespoon finely chopped fresh rosemary
½ teaspoon cayenne powder

Rinse and drain chickpeas and spread on paper towels. Remove any loose skin. With another paper towel, pat to dry and air dry for 1 additional hour. Chickpeas should be dry before baking.

Line baking sheet with aluminum foil and bake chickpeas for 30 minutes, turning after 15 minutes.

In medium mixing bowl, mix all remaining ingredients.

Add hot chickpeas to bowl and coat evenly. Lower the oven temperature to 325F. Return chickpeas to aluminum lined baking sheet and bake for additional 60 minutes, turning every 15 minutes. The chickpeas are done when they are firm and crunchy which may require more or less baking time. Allow to cool and enjoy.

Hearty Manhattan Clam Chowder

January 29, 2013February 15, 2013thehungryathlete

This is a hearty soup full of flavor, both spicy and sweet with surprises of saltiness from the bits of bacon. The chowder is a meal in itself, however this spicy broth pairs nicely with my refreshing Beet & Watermelon Salad. This recipe yields a generous 8-10 servings. I freeze half of the soup in individual serving size containers for a fast, nutritious and satisfying meal anytime.

Ingredients

5 slices bacon, cut into small squares
2 cups finely chopped onion
1 cup finely chopped celery
1 1/2 cup chopped yellow bell pepper (green or red bell peppers can be used; I like the color contrast of yellow bell peppers)
1 cup diced carrot
4 cloves minced garlic
3 cups potatoes, peeled and cut into 1/2-inch cubes
5 – 15 oz clam stock*
2 bay leaves
1 1/4 teaspoons dried oregano leaves
3 sprigs fresh thyme, removed from stems and roughly chopped
1/2 teaspoon crushed red pepper (this will definitely add a spicy kick to the soup which I love; try ¼ tsp to start if you don’t like your soup too spicy)
3 cans 6.5 ounce minced clams
2 (28-ounce) can whole tomatoes*, chopped and juices reserved
1/4 cup chopped parsley leaves
4 turns of freshly ground black pepper
Pinch of salt

* NOTE: If you are a gluten-free diet, ensure that the ingredients you are using are gluten-free.

Directions

In a large heavy pot add bacon and render until golden and crispy. Add onions, celery, bell pepper and carrots and cook for 10 minutes over medium heat, until vegetables are softened. Add garlic and cook for additional 2 minutes. Add potatoes, clam broth, bay leaves, dried oregano, thyme and crushed red pepper. Cover and bring to a boil.

Lower the heat and simmer for 10 minutes. Add tomatoes and continue to cook for 15 additional minutes. Add clams (for less cloudy and clammy taste, drain clams but I sometimes add the whole can, juice and all). Add parsley and season with pepper and salt. Simmer on low heat for 10 minutes. Sprinkle with some chopped fresh parsley when serving.

Red or green bell peppers can be used however, I prefer the color contrast of yellow bell peppers.

Cook the vegetables until softened, about 10 minutes.

Remove the thyme leaves from the stem and chop roughly.

This spicy and hearty Manhattan Clam Chowder pairs nicely with my sweet and refreshing Beet & Watermelon Salad.

Chicken Vegetable Soup

January 28, 2013February 16, 2013thehungryathlete

Chicken vegetable soup, on its own, or with egg noodles and rice, is one of my favorite, satisfying and fast, “go to” meals. It’s easy to bring to work for lunch or heat up after an evening workout for dinner. When I’m carbo-loading, I often add cooked rice and eat it on several days during the week prior to a race. Chicken vegetable and rice soup was part of my 3:30 am breakfast on the morning of my first Ironman. Unfortunately, that soup came out of a can since I was away from home. Here is the homemade version that I’ve been making and enjoying for years.

Ingredients:

1 ½ cups or ½ of large white onion (chopped)
2 TBS olive oil
2 – 32 ounce chicken broth*
6 cups cold water
1 chicken breast with bone and skin on
10 carrots (peeled and sliced about ½ inch thick; I prefer a soup hearty with vegetables so slice the carrots to your thickness preference)
8 celery stocks; slice stalks lengthwise into 3rds or 4ths then dice
celery leaves
3 parsley stems with leaves
3 sprigs of fresh thyme
1 bay leaf
5 turns of pepper mill (season to taste)
½ tsp salt
Cooked egg noodle*s or cooked rice (optional)

* NOTE: If you are a gluten-free diet, ensure that the ingredients you are using are gluten-free.

Equipment:

12 quart stock pot
Cheesecloth

Directions:

Rinse chicken breast and set aside. In stock pot, sauté onion in olive oil until softened (about 10 minutes). Add broth, water and chicken breast to onions. Place lid on pot an bring to a boil, then lower the heat and simmer for 20 minutes.

While broth is simmering, make a “mirepoix” by placing the celery leaves, parsley stems, thyme and bay leaf in cheesecloth and tie into a bundle.

A mirepoix can be a combination of celery, onions, and carrots. There are many mirepoix variations, which can sometimes be just one of these ingredients, or include additional spices. You can add whole peppercorns to this mirepoix.

Add the mirepoix, carrots, celery, salt and pepper to the pot. Continue to simmer for at least 1 more hour however the longer you simmer the more the flavor will develop.

After an hour or more, remove the chicken. Remove and discard the chicken skin. Pull apart meat with a fork and place a few pieces into individual bowls. Ladle soup with vegetables into individual bowls. You can add your favorite cooked egg noodles (I like the no-yolk egg noodles) or cooked rice. If you don’t want the carbs, leave the noodles and rice out.

If you have time to make the soup in advance, chill it in the refrigerator before serving. The fat will rise to the top and solidify making it easy to spoon off and discard. Store the cooked chicken separately from the broth and vegetables. The broth and vegetables freezes well. You can boil a fresh chicken breast when you are ready to defrost and eat the frozen soup.

Saute the onions until softened, approximately 10 minutes. Do not allow it to brown.

I prefer a hearty soup, loaded with vegetables. You can even add parsnips, a root vegetable related to the carrot. — I prefer a hearty soup, loaded with vegetables.

The leaves inside the celery stalk (top left) adds a lot of flavor to the soup. Use it for your “mirepoix”. The celery stalks can be cut up to any size. I prefer smaller bites of celery with each spoonful of soup.

Boeuf Bourguignon

January 19, 2013February 11, 2015thehungryathlete

I was about 10 years old when I cooked my first meal. I was inspired after watching Julia Child who mesmerized me with her casual presence. The pitch of her voice jumped around all over the place while she educated me on the fine art of French cuisine. At first I thought I was only lured by the anticipation of the tasty end product. Then I realized that I enjoyed the entire process. Whether learning about the ingredients, understanding the techniques or experimenting with flavors, I was captivated by it all.

After watching Julia prepare the perfect French omelet, I gathered up a couple eggs., salt and pepper. Unfortunately, that would be all of the proper ingredients that were available in our house. I was a determined and resourceful 10 year old and knew milk and butter should make a nice replacement. I remember climbing onto the counter and found green sugar sprinkles used for decorating Christmas cookies. It wasn’t exactly parsley, but I had to have something green to sprinkle onto to omelet, just like Julia had done. Ok, it was actually scrambled eggs with green sugar but I proudly placed my plate at the dining table. My mom looked at my dad and asked, “Is that going to make her sick?” Dad, a pediatrician, assured my mother that I’d survive my meal. I honestly don’t remember what it tasted like, but it boosted my confidence in the kitchen. I cooked my first meal!

What I learned from the experience is that it’s ok to take a short cut as long as you enjoy the end result. Here’s my slightly healthier and easier to prepare Boeuf Bourguignon that can be easily frozen for a fast and delicious meal during the week. My apologies to Julia and French food enthusiasts if I’ve offended you, but this turned out pretty tasty and with a lot less fuss.

NOTE: There are 3 different recipes here so make sure you read it all to get the complete ingredient shopping list.

Ingredients:

6 strips of bacon (get over it, it’s only a small amount of bacon in a big pot)
9-10 in enamel casserole pot
olive oil
3 pounds lean stewing beef cut into 2 inch cubes
4 carrots, sliced
1 medium onion, sliced
2 tablespoons flour
3 cups of Chianti
1 tablespoons tomato paste
2-3 cups of beef stock
3 cloves mashed garlic
½ teaspoons thyme leaves
1 crumbled bay leaf
18-24 oignons glaces a bruns (braised small white onions – see recipe below for ingredients)
1 pound champignons sauté san beurre (quartered sautéed mushrooms – see recipe below for ingredients)
parsley springs (optional)

Directions:

Preheat over 450F. Cut bacon into small cubes and cook in enamel pot until a little crispy. Remove bacon with slotted spoon and place on top of a paper towel to absorb the excess oil. Discard excess fat. Add olive oil to coat the bottom of the casserole and heat. In small batches, brown meat on all 4 sides in hot oil, being careful not to crowd the meat as it will steam instead of sear. Remove browned meat and set aside. Add sliced carrots and onion to casserole and brown.

Sprinkle flour over meat and toss. Meat should be evenly coated with flour. Season the meat with salt and pepper. Return the meat to the casserole and place uncovered in oven for 4 minutes. Toss the meat and return to over for 4 additional minutes. The purpose of this step is to brown the flour and cover the meat with a light crust. Remove pot and turn oven down to 325F.

In a measuring cup or bowl, add wine, tomato paste, garlic and herbs. Stir to dilute the paste then add to meat in casserole. Add enough beef stock to just barely cover the meat. Stir in the bacon. Bring to stew to a simmer on top of the stove. Then cover the casserole and return to oven for 2.5 -3 hours. The meat is done when a fork pierces it easily.

Skim off any excess fat. This is easier to do after refrigerating the stew. The fat will rise to the top and solidify.

Just before serving, add the mushrooms and onions prepared separately. Sprinkle with chopped parsley. I like to serve this with roasted fingerling potatoes , parsnips and butternut squash.

Beouf bourgignon freezes nicely and heats up well on the stove top or microwave.

CHAMPIGNONS SAUTE SANS BEURRE (mushrooms sautéed without butter)

Ingredients:

2 tablespoons olive oil
1 pound fresh mushrooms sliced or quartered
salt & pepper

Heat up oil and add mushrooms, tossing until brown about 5 minutes. Season with salt & pepper and set aside.

OIGNONS GLACES A BRUN (brown braised onions )

Ingredients:

18-24 frozen peeled small white onions, or fresh peeled (TIP: drop fresh unpeeled onions in a pot of boiling hot water for a couple seconds to make removing the skin easier)
2 tablespoons olive oil
Remaining chiati from bottle and add enough beef stock for a total of ½ cup of liquid
salt & pepper

I have a hard time finding fresh small white onions. When I do, I find it’s very time consuming to peal each onion. Dropping the onions for a minute in boiling hot water helps the peal to come off easily, but I find that frozen, peeled small onions works well too.

Add oil to pan and heat. Once the oil is hot, drop the onions into pan and brown. Turn carefully so you don’t break the skin . Try to get them evenly browned but this will be difficult to attain.

After the onion has browned, pour in wine and beef stock. Season with salt and pepper. Cover and simmer for 40-50 minutes. The onions should be tender but retain their shape and the liquid should be evaporated.

I like to serve with roasted potatoes, parsnips and carrots. Can also be served with noodles and mashed potatoes.

Baked eggs with spinach and ham

January 16, 2013February 11, 2015thehungryathlete

Early morning workouts are a part of my Ironman training schedule. I typically swim in the mornings however the past 2 weeks have been extremely challenging. We have been experiencing unseasonably cold temperatures here in Northern California. I woke up to a balmy 36F. After a swim, I am cold and starved. I typically enjoy steel cut oatmeal with almonds and blueberries but today I was craving something more comforting. Baked eggs with spinach and ham was a satisfying post swim breakfast that warmed my belly up quite nicely.

I avoided eggs for many years due to a family history of high blood pressure and cholesterol. Fortunately it was determined that I had high levels of HDL “good” cholesterol. Still I try to maintain a low cholesterol, low fat diet. I typically use Eggland’s Best Eggs which boasts less fat and cholesterol and more nutrients than regular eggs. These “engineered” eggs are created by controlling the chicken’s diet. For more on eggs, here’s a good article:

http://www.webmd.com/food-recipes/features/eggs-friend-or-foe.

The latest science seems to suggest that eggs are not as bad for you as once thought. I’m happy to be reunited with eggs again. I’m fond of everything made with eggs.

Serving size: 1

Ingredients:

1/4 teaspoon of olive oil
3 tablespoon grated Gruyere and Swiss cheese (cheddar or parmesan works well too)
2 eggs
1 tablespoon chopped cooked ham (I had frozen ham left over from a dinner party)
2 tablespoon thawed frozen chopped spinach
1 teaspoon chopped parsley
salt & pepper

Directions:

Pre-heat oven to 375F. Coat a medium ramekin (the size you’d use for creme brulee) with olive oil. Sprinkle even coating of cheese to the bottom of the ramekin. Crack both eggs into ramekin, being careful not to break the yolk. Sprinkle ham, spinach and parsley around the yolk. Season with salt and pepper. Bake at 375F for 12-15 minutes depending on how well you like your yolks done.

In case you are interested in seeing the episode of Julia Child’s show that inspired me to cook, here it is:

My Mother’s Chicken Larb

September 8, 2012February 11, 2015thehungryathlete

February 1, 2012 was the 10th Annual National Wear Red Day, supporting the American Heart Association’s fight against heart disease in women. Both my mother and one of my best friends, Pam are survivors of heart disease. In honor of my mother and Pam, I am wearing red and sharing with you a heart healthy recipe, My Mother’s Chicken Larb. This Thai appetizer is a healthy and easy to prepare finger food for Super Bowl Sunday!

Note: The authentic Thai recipe includes chopped cilantro and mint which you may want to add. I like to keep it simple and use as few ingredients as possible so I usually omit these 2 ingredients.

Pam’s story:

My first video walking you through how to prepare My Mother’s Chicken Larb:

Ingredients:

2 tablespoon toasted raw rice
1 pound of ground chicken
2 tablespoons olive oil
chicken broth*
2 tablespoons lime juice
2 tablespoons sugar
2 tablespoons fish sauce*
4 tablespoons of sliced scallion/green onion (both the green and white parts)
1 teaspoon of grated galangal
½ cup finely chopped onion (I prefer a milder white onion but my mother uses a red onion)
2 teaspoon finely chopped garlic
red pepper flakes to taste (I like 1/2 teaspoon)
1 finely diced sweet red bell pepper
iceberg lettuce, rinsed and leaves separated

* NOTE: If you are a gluten-free diet, ensure that the ingredients you are using are gluten-free.

Directions:

Toast raw rice in oven until lightly brown. Place in plastic bag and break the rice grains with a mallet. Set aside.

Cook chicken over medium heat with just enough oil to coat the plan. Separate the chicken meat into small pieces while cooking. If the chicken appears to be dry, add a splash of chicken broth to moisten.

Add the lime juice, sugar, fish sauce, scallions, galangal, chopped onion, garlic and red pepper flake. Cook for 5 additional minutes.

Turn off heat and combine red bell pepper.

Place spoonful of larb onto iceberg lettuce leaves and sprinkle with toasted rice.