The Friday Five 8.10.12

1. What I’m Reading: My grandmother gave my brother a copy of To Kill a Mockingbird, but I accidentally brought it home in my suitcase. I figured I might as well read it before he starts it in school. It was one of my favorite books from high school.

2. What I’m Eating:  Greek yogurt has always been a staple in my diet, but I’ve been retrying some Chobani flavors I haven’t had in a while. Specifically, I’ve been really enjoying the 2% Strawberry Banana.  The 2% Chobani flavors are a bit thicker and therefore creamier. This flavor is sweet!

3. What I’m Wearing:  For the longest time I thought manicures and pedicures were a waste of money. I can do my own nails and I hate people touching my feet. Then Amanda told me about “polish changes.” For about 7 bucks, I get my nails trimmed and filed, then painted with a base, 2 coats of color, and top coat. Win. Today I got my nails painted with “Red-y Set Ex” by Essie.

4. Recipes I’m Bookmarking: Mint and Green Pea Risotto with Roasted Tomatoes. 

5. GIFs I’m Loving:

WHEN PEOPLE POST THEIR POLITICAL OPINIONS ON FACEBOOK

DESCRIBING MY BFF – THIS ONE’S FOR YOU KAYE!! ;)

Don’t forget to enter the awesome Fringe Boutique Giveaway!

I hope you all have a wonderful, blessed weekend!

Spicy Kale & White Bean Soup / CSA Week 2

It’s Christmas again! Err, Week 2 of my CSA with Gruber Farm I mean. Same thing, right?

Included in the box from Week 2:

• strawberries
• kale
• turnips
• snow peas
• lettuce
• a GIANT head of cabbage the size of my head
• sweet onions

Just like last week, as soon I picked up the box, I immediately washed and ate most of the strawberries. I can’t help myself.

I don’t know what happened to our “Summer” weather, so I had no problem using the massive amount of kale to make another soup.

Spicy White Bean & Kale Soup

Serves 4

Ingredients:

• 1 pound kale, stems and veins removed and leaves washed
• 1 tbsp. olive oil
• 1 onion, chopped
• 4 cloves of garlic, chopped
• 2  (14.5 oz.) cans white northern beans, drained and rinsed
• 4 cups chicken or vegetable stock
• 2 cups water
• juice of 1/2 lemon
• 1/2 tsp. salt
• 1/2 tsp. crushed red pepper flakes
• 1/4 tsp. freshly ground pepper
• grated Parmesan cheese, for topping

Preparation:

1. Cut the kale into small strips, about 1/2 inch thick. In a medium saucepan, heat 1olive oil over medium-high heat. Add onion, and cook until softened, or about 5 minutes. Add garlic and cook for an additional minute.
2. Add the beans, stock, water, and lemon juice and bring to a boil. Stir in kale, salt, and both peppers. Reduce heat to low, partially cover and simmer for about 20 minutes, or until kale is tender and dark green.
3. Serve immediately and top with freshly grated parmesan, if desired.

Nutritional perks of kale! According to The World's Healthiest Foods, kale is an excellent source of Vitamins K, A, and C, and manganese. It is a very good source of fiber, copper, calcium, vitamin B6, and potassium. It is a good source of iron, magnesium, Vitamins B1, B2, B3, protein, and many others. Check out the full profile here.

For just a few ingredients and very little seasoning, this soup has a lot of flavor. It’s not too spicy – just a bit of kick! Kale makes me feel like the healthiest person on the block. It’s just so….green.

You should also check out these kale chips I made last year.

When I walked into work on Wednesday morning, I found that my coworker Dane had brought me 3 different cupcakes: Vanilla, Lemon Blueberry, and Red Velvet. What a sweet guy! After dinner, I had no problem devouring some (most?) of the Red Velvet.

HUNGRY MEETS HEALTHY MEETS  SUGAR. REPEAT.

I must also note that I completed my “20 Pure Barre Classes in April” that night. More on that later ;)

What’s your favorite kale recipe? Next week, I’ll have a kale salad for you. It contains many of the ingredients found in a mojito! No, not the liquor. Sorry guys.

When you have a clean, healthy dinner, are you more apt to indulge in dessert?

7 Course Tasting at Iacofano’s Italian Bistro & Bar

Last weekend, I was invited by Chef John Iacofano to come to his restaurant, Iacofano's, for a 7 course tasting dinner. I happily obliged, and brought my friend Rachel along with me. One of our coworkers is a long-time fan of Iacofano’s and he and his wife dine there at least 5 times per month. We’ve heard him tell us about his wonderful experiences there many times, so we were eager to see just how good their Italian food was.

The first thing you will notice about the restaurant is its décor. Although it’s in a strip mall, once inside the restaurant, you’re warmed by red painted walls filled with family photos. The staff is quiet, but friendly, and you will be greeted immediately. It’s always nice to walk in a restaurant and feel that the owners and staff appreciate your business.

Once seated, we were offered a glass of champagne. Way to start off the night! As we sipped our bubbly, our server brought Course 1: LOCAL STRAWBERRY SALAD: with baby lettuces, hazelnuts, goat cheese &
hibiscus vinaigrette:

The strawberries were from Boone Hall Farms – yay, local! The flavors complemented each other well. Our only gripe was that the vinaigrette was much too vinegary. I loved having hazelnuts instead of walnuts or almonds, which you typically see with strawberries & goat cheese.

Soon after, we were presented with Course 2: HOUSE PULLED MOZZARELLA
over roasted plum tomatoes, pesto, fresh cracked pepper & grilled Focaccia:

While eating this course, I probably said “Omg, this pesto” like five times. It was SO good. The tomatoes, also from a local farm, tasted like they had been plucked from the vine that afternoon. But seriously, that pesto…can I have it bottled?

Course 3: GRILLED CALAMARI - Chilled & marinated with pickled cherry peppers, Sicilian Oregano, Extra Virgin Olive Oil & lemon with chickpeas & sweet chili threads:

Before this dish, neither Rachel nor I had ever had grilled calamari. This dish was complex with a bit of heat from the peppers and chili threads. I loved the addition of lemon and chickpeas.

Course 4: SWEET CORN BISQUE with tarragon and fennel:

Oh, I liked this a lot. I usually stray away from fennel, but it wasn’t overpowering at all. You could tell the corn was fresh, as it had that nice crunch to it.

Course 5: PAN SEARED DIVER SCALLOPS -over green pea risotto, sweet corn broth & topped with fennel pollen:Though I immediately dove into the pea risotto, the scallop ended up stealing my heart. This was, by far, one of the best tasting scallops I’ve had. It was cooked perfectly! I would never refuse another one of these scallops, no matter how full I was. Ahhh.

Course 6: RAVIOLI CARBONARA - parmesan cream filled ravioli with peas, bacon, and roasted mushrooms:

I thought this would be a heavier dish due to the parmesan, cream, and bacon, but the ravioli so light and tender.

And then came my dessert! Course 7 : CHOCOLATE HAZELNUT TORTE and APPLE CAKE with cream cheese frosting, salted caramel sauce and strawberries.

Rachel and I just stopped talking and started mmmming at this point. As a chocolate cake lover, she enjoyed the chocolate torte. The apple cake was right up my alley, especially along side the salted caramel sauce. After the cake was gone, I used my fork to scrape up the rest of the caramel. I mean, wouldn’t you?

We really enjoyed our evening. Not only was the food divine, but we were constantly entertained by Chef John and our server. They were happy to tell us about the different ingredients, proudly noting that they were sourced from local farms. What I noticed  about all of the dishes was the freshness and effort put into each of them. The staff seems to be genuinely proud of the restaurant and its food, and I appreciate that.

Next time you find yourself craving Italian food while in Mount Pleasant, check out Iacofano’s. They also have affordable happy hour specials with excellent wine choices. Many of my friend Trish’s wines from Vidalco are on the wine list! TRY THE EL HUIQUE CABERNET SAUVIGNON. Do not leave the restaurant without having a glass. It’s incredible.

For more information on Iacofano’s, check out their

• website
• facebook
• twitter

Tell John I sent you and ENJOY your dinner!

Green Pea Soup with Mint from CSA Week 1

I have been counting down the days.

It’s like Christmas!

Today I picked up my first box from my CSA with Gruber Farm! Included in the box from Week 1:

• strawberries
• kale
• collards
• broccoli
• daikon radish 
• radishes
• mesclun lettuce 
• peas
• sweet onions

I couldn’t believe how much was in the box. A whole pint of strawberries? As if I needed more – I went strawberry picking again yesterday. Thank goodness I can freeze them for smoothies! Needless to say, I was anxious to use my fresh produce in the kitchen.

 

Green Pea Soup with Mint, adapted from New Vegetarian Cooking

Serves 4

Ingredients:

• 2 pounds fresh peas
• 1 large sweet onion, roughly chopped
• 6 garlic cloves
• 2 tbsp. fresh mint, finely chopped
• salt and freshly ground black pepper
• 3-4 tbsp. plain Greek yogurt, for topping
• fresh mint leaves to garnish

Preparation:

Put the peas into a saucepan with 5 cups water, the onion, and garlic. Cover, and simmer for 10-15 minutes, or until the onion and garlic are tender. Add mint and simmer for an additional minute.

Blend in a food processor until pureed, then return to the saucepan. Thin, if necessary, with a little more water and season with salt and freshly ground black pepper. Reheat, then ladle into bowls, top with a swirl of yogurt, a grinding of black pepper, and mint leaves, and serve.

Of course I had to eat this with my favorite green spoon.  Not only does recipe require very few ingredients, it’s easy to make! I couldn’t believe how good it was for such a simple recipe. You can serve the soup warm, but it would also be delicious chilled. The Charleston weather is so warm already, and a chilled soup would be quite refreshing.

Let’s talk about the nutritional perks of peas! According to The Food Doctor (one of my favorite books), peas contain calcium, magnesium, phosphorous, B vitamins, folic acid, potassium, zinc, and iron. They’re a good source of vegetable protein, tone the stomach, and aid liver function.

Another favorite pea recipe of mine is Shrimp & Sweet Pea Risotto. Or, check out a bunch of Peas Recipes from my idol, Martha Stewart.

Do you like peas? Do you prefer fresh, frozen, or canned? They all taste different, I swear!

How often do you make your own soup? I’m always so impressed with how much better fresh, homemade soups are. It’s worth the work!

Shrimp Risotto with Sweet Peas and Goat Cheese

Thin girls eat pasta too! God bless carbohydrates.

After work, I met Amanda and Mariah at the gym for Body Attack. It was Mariah’s first time taking the class and she did so well. She handled it so much better than I did at my first class. I was just an embarrassment to society. She really liked the workout and said that it pushed her much more than if she had worked out alone. I completely agree – all the Les Mills classes provide such an energy surge.

Even though I live about 2 minutes from the gym, I couldn’t get home faster. I had already planned to make risotto for dinner, and knowing how long it can take, I zoomed across the street faster than Jimmie Johnson. Babe!!

Did you guys know that I’ve been to a Nascar race? Ridiculous. I redeemed myself by wearing J. Crew head to toe.

Back on today’s topic: risotto. It may be a laborious task, but the end product is well worth it. Plus, it’s a bicep workout! Bis for the guys…am I right?


Shrimp Risotto with Sweet Peas and Goat Cheese, serves 4




Ingredients:

• 1 lb. large shrimp, peeled and deveined
• 2 tbsp. extra-virgin olive oil, divided
• 1/2 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1/2 sweet onion, chopped
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 4 cups chicken fat-free, low-sodium chicken broth
• 1 cup fresh sweet peas
• juice of 1 lemon
• 2 oz. goat cheese

Preparation:

1. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add shrimp to pan and sprinkle with salt and pepper. Cook 1 minute, remove from pan, and set aside.
2. In a large pan, heat olive oil over medium heat. Add onion and cook for 5 minutes. Add garlic and cook for 1 minute. Add rice; cook 1 minute, stirring constantly. Add wine and cook until nearly absorbed, stirring constantly.
3. Add broth, 1/2 cup at a time, stirring constantly for 5 minutes or until liquid is nearly absorbed before adding the next. When adding the final 1/2 cup of broth, add shrimp, peas, lemon juice, and goat cheese. Serve immediately.

With a glass of white wine, this was the perfect reward after my calorie-torching workout. Risotto is creamy and nutty. The peas add a light sweetness to the dish while the goat cheese lends a savory flavor. It’s comforting, satisfying, and worth all the stirring!

For another delicious recipe, see my Shrimp, Spinach, and Goat Cheese Risotto.


Have you made risotto?


What are you favorite risotto ingredients?


Side note: This Friday, O’Brion’s Pub & Grille of James Island is hosting a Breast Cancer Benefit for Integrative Cancer Care. Charleston Pickle Company is donating a ton of pickles for *free* fried pickles for all attending and 3 canisters of pickles to be raffled off! There will be a pasta buffet for $8 as well as drink specials and live music. Support the boobies!

Healthier Beef Stew 4 U

You know how sometimes you just crave comfort food? I’m not sure if it’s the weather cooling down, or my body telling me I need iron, but I’ve had beef stew on my mind for a few days. This is so random, as I rarely eat red meat. I’ll probably have 2 burgers a year and a few bites of someone else’s steak. I don’t choose not to eat red meat, I just prefer chicken and fish. With that said, when I have a craving for something, I go with it.

Beef stew doesn’t sound very healthy now, does it? Well, it doesn’t have to be that bad. Beef stew typically contains boneless chuck pot roast, but while in the grocery store I spotted mock tender roast, which is a less fatty cut. Yes, fat adds to the flavor, but I’d rather cut back and add flavor with my own seasoning.

Healthier Beef Stew 4 U adapted from Martha Stewart

Ingredients:

• 2 lbs. mock tender roast, trimmed of fat and cut into 1-inch pieces
• 1/3 cup tomato paste
• 3 tbsp. balsamic vinegar
• salt & pepper
• 1 lb. medium onions, sliced
• 1 lb. sweet potatoes, cut into 1-inch pieces
• 1 lb. baby carrots
• 6 cloves of garlic, minced
• 2 bay leaves

Preparation:

1. In a 3-quart (or larger) slow-cooker, combine beef, tomato paste, balsamic vinegar, and salt & pepper.
2. Add onions, sweet potatoes, carrots, garlic, bay leaves, and 2 cups of water. Cover, and cook on high for 5 hours (or low for 8 hours) until beef is fork-tender.

Now that we’ve covered the food (literally), let’s talk about this week’s fitness plans. I’m decided to participate in more classes for a better variety of workouts. This ensures that I stay interested in the gym and my muscles aren’t getting bored.

Monday: Body Pump Express on my lunch break, 3 mile run outside with Amanda this evening

Tuesday: Body Attack

Wednesday: CX30 (a core class), possible outdoor run

Thursday: Cardio kickboxing

Depending on my weekend plans, I might squeeze in some additional strength training or a run. The above plans are a minimum and contingent on my social life, haha.

What’s your favorite crock pot recipe?

Do you plan your fitness for the week or just go with what you feel like doing each day?

Do you let fitness trump your social life? Or the other way around?

Husk – One of The Best Restaurants in Charleston

Last night, Santo and I finally made it to Husk for dinner. We had been planning on going ever since its opening last November and after hearing many positive reviews, we were psyched to finally go. Husk’s cuisine is modern and playful and only local ingredients are allowed through the restaurant’s doors. “If it doesn’t come from the South, it’s not coming through the door,” says Chef Sean Brock. Typically, Southern cuisine is not my favorite, but it’s always fun to be daring with new foods.

Husk is not only known for its creative dishes, but also for their innovative cocktails. Again, cocktails are not my usual beverage of choice, but I could not resist trying one. I ordered the Champagne and Strawberries - Classic elegance with a modern twist - Champagne, Domaine de Canton-soaked strawberries, lemongrass and lavender simple syrup with black pepper.
Loooooooved this. I was worried that it would be too fruity, but it was perfect. The lemongrass was what gave it such dimension.

Santo opted for the The Southern Screwdriver - Not Just For Breakfast anymore - Jalapeno macerated vodka, basil syrup, fresh squeezed orange juice and orange bitters.

This was the spiciest drink I’ve ever tasted! I could not have finished it, but Santo really enjoyed it.

While deciding on appetizers, we were served four fresh yeast rolls with bacon butter.

As usual, we ordered two appetizers. First we had the Glazed Blueridge Bison Short Ribs with Parsnip Farotto and Pickled Mushrooms. These were incredible. They were placed in a barbecue teriyaki sauce that was just divine. And the pickled mushrooms were no joke – sour!

Our second appetizer was Dave’s Wood Fired Clams with Surry County Sausage, Spinach and Spring Onions, Crispy Bread. How cute is this serving bowl? The clams were equally delicious with a really lovely, light broth.

While we were looking at the entrees, I told Santo that I wished there was another fish option other than catfish. He replied, “There is. The Sheepshead.” I looked at him, puzzled, and said, “Oh gosh. I thought they meant an actual sheep’s head.” I couldn’t have been more wrong.
My chosen dish was the SC Spear Caught Sheepshead with Sweet Pea Big Grit “Risotto”, Charred Baby Vidalia Onions and Ramp Broth.

This might be my new favorite fish – very light and moist. The risotto was perfectly tender and the fresh peas added a nice crunch.

Santo ordered SC Beef Tenderloin, with Red Creamer Potatoes, Mepkin Abbey Oyster Mushrooms, Broccoli and Spring Garlic Cream. Although he ordered the tenderloin medium, it came out nearly mooing. It was a bit on the chewy side and the sides weren't too exciting.

And of course we ordered dessert. Within 2 seconds of seeing the dessert menu, we both knew we wanted the bread pudding with orange crème. It wasn’t bad, but different than what I was expecting. Neither of us cared for the orange crème sauce, but that’s not a favorite flavor of either of us.

Overall, I was very happy with my experience. Our server, Graham, was wonderful. He was attentive, extremely helpful, and remained cheerful when we asked him many questions about the restaurant. The inside of the restaurant was gorgeous, and the mood very relaxed. I was worried that the staff may be pretentious, but this was not at all the case. I would go back in a heartbeat and am very excited to try their brunch! More cocktails, please!

Pearl Barley with Edamame and Peas

Looking for a really, clean recipe that’s full of protein and fiber?

Here you go.

Pearl Barley with Edamame and Peas, from Health Magazine

Ingredients

• 1 cup pearl barley
• 1 cup frozen shelled edamame
• 1 cup frozen peas
• 1 cup chopped fresh spinach
• 2 1/4 tsp. Worcestershire sauce
• 1 1/2 tsp. lemon zest
• 1 1/2 tbsp. lemon juice
• 1/4 tsp. sea salt

Preparation

Bring water in medium saucepan to boil, add barley, cover, reduce heat to low and cook until water is nearly absorbed (25-30 mins.) Stir in edamame and peas; cook, uncovered, until barley absorbs all of remaining water (5-10 minutes). Turn off heat. Stir in spinach; set aside. Combine Worcestershire sauce, lemon zest, fresh lemon juice and sea salt in small bowl, whisking well. Pour vinaigrette over barley; stir to combine. Makes 4 servings.

Nutritionally speaking, this recipe would be perfect after the gym. The only issue was that it took quite a while to make, so I had to snack on carrots and hummus in the mean time. Oh, and chocolate.

This makes me very happy:

This does not. Talk about a disturbing bumper sticker! I mean, really, is that not morbid or what?

Do you text when you drive? Don’t lie.