Follow our racing and travel adventures, while enjoying local foods and eating healthy. Also, check out how I prepare meals for races while on the road. It's easier than you think and can still be enjoyable and fun!
Tuesday, January 25, 2011
The Good and The Bad
Week 2 and 3 are coming together... The good news is that I have FINALLY gotten the hang of posting on a blog with pictures (thanks Mike!!). So now I can do this project much more efficiently!
Good: Sweet Potato Quinoa Cakes (and holy cow are they good) and Balsamic Vinaigrette Roasted Chicken (this will become a regular)
Not so Good: Paul's race week request of tortellini with broccoli and pesto...anyone who knows him knows that he can indulge like this. The rest of us can just politely shake our heads at his Olive Oil laced blood :)
The Sweet Potato Quinoa Cakes came from the prepped food counter at Whole Foods. I saw them, read the ingredient list, and was ready to tackle them head on!
1 sweet potato baked (I used a fairly large one)
Apple juice sweetened dried cranberries (about 3/4 cup) coarsely chopped
1 cup Lundberg Rice Jubilee Mix (GF)
1 cup Quinoa (I used plain, but you can use red if you have it)
Cook the rice and quinoa according to directions. Combine the mashed sweet potato, quinoa, rice, and cranberries. Form in cakes on a sprayed cookie sheet. Put in a 375 degree oven for 8 minutes each side. AND, THAT'S IT!! They lasted all week as a fantastic side, never got dry, and tasted incredible as a side dish or crumbled on a salad.
Balsamic Vinaigrette Roasted Chicken (Sorry no pics)
Bone in Chicken Breasts (your choice on quantity)
In a pan pour 1/2-3/4 cup balsamic Vinegar (more if you are roasting a bunch of breasts)...I did 6. Pour in 1/4 cup olive oil and seasoning and whisk it in the pan. Place the chicken breast side down and marinate in the fridge for 1-2 hours Place in a 400 degree oven for 20 minutes breast side down. Flip and cook through for another 25+ minutes. Sounds like just "normal" roasted chicken...not so fast! Place the chicken on a platter, container, or otherwise. Pour the liquid into a small sauce pan. Skim off the olive oil. The easiest way to do this is by placing ice cubes in the sauce and getting a quick gelatin going. From there, boil the sauce until the Balsamic thickens. It made a beautiful thick sauce, and gave a rich flavor to the chicken. Seriously decadent!!
The not so healthy...Paul's Tortellini
It's one of his all-time favorites that I make, so the effort was worth it. Steamed broccoli, homemade pesto, and brutally high effort ricotta tortellini because of the quantity. It definitely doesn't fit into healthy or painlessly quick meals, but if you want the recipe I am happy to share.