winter – Page 13 – GUTSy Performance Nutrition

Olive-Raisin Roasted Cauliflower

March 9, 2013September 27, 2014by Rebecca2 Comments

Standing over the cutting board, slicing olive flesh off the pits, I am drawn to contemplation once more. My heart has felt heavy these last few weeks. For me, late winter has typically been a time of drawing in, folding the blankets of life around me, closing the curtains, blocking out drafts. For whatever reason, this time of year leads me to risk less, to soak in my quiet hours of solitude, to ignore phone calls and invitations. I have fallen into this pattern once more, and am in need of getting out of my head, putting my energy to use on a cause less related to my own. I am reminded of my current tasks, the most important to listen for answers, though the urgency of the everyday often fiddles the knobs on my ears and speeds up the actions of my feet.

Yesterday was a warm and sunny late-winter afternoon. School was finally out for the week, spring break just around the corner. Ready for some dialing in to the right listening frequency and slowing down of the feet, I longingly looked out the window, ready to feel the sun.

One of my students walked in and in the space of only a few minutes, a forceful acknowledgement fell suddenly into my lap.

There are lives more challenged; basic needs going unmet. My own circle of worries bumps into other circles that are stretched further, weighted far heavier than my own.

In this moment, I willingly set aside my worries of the day-to-day. I set aside the fact that I cannot control the actions and decisions of others. I’m drawn back to focus on listening. Though I wish it weren’t so, these things, tough situations for undeserving people, happen for a reason.

Time, patience, understanding. Smoothing the blankets. Opening the curtains to let in the light, thoughts flow brighter filtered through golden rays.

There it is, spring is on it’s way.

Olive-Raisin Roasted Cauliflower, adapted from Plenty

Juice from half an orange

1/2 a head of cauliflower, chopped

1/2 a medium onion, chopped

1/4 cup mixed olives, pitted and diced

1 large or 2 small bay leaves

1/4 cup raisins

1 1/2 Tbs. garlic-infused olive oil

Sea salt and ground black pepper, to taste

small handful fresh parsley, minced

Preheat the oven to 400 degrees F. In an medium-size oven-proof casserole dish, pour in the orange juice. Toss in the remaining ingredients, except the parsley. Cover with foil and transfer to the oven.
Bake for about 40 minutes, or until the cauliflower is tender, but still a bit firm.
Take from the oven, uncover, and allow to cool down for a few minutes. Stir in the parsley, and adjust seasoning as needed.
Serve warm or at room temperature.

Winter

Bacon-Balsamic Radicchio Risotto

February 24, 2013November 8, 2014by Rebecca1 Comment

This post might be more appropriately titled, “Falling in Love over Risotto”, since in a way, I actually did. Having not eaten risotto until grad school, I decided I was going to make it for W for Valentine’s day. He ended up doing most of the work. It was the best risotto we’ve had, likely in part because it took hours to make the broth, and because it was the first time we worked together to prepare an elaborate meal and bring it to the table.

Since then, we’ve shared countless risotto versions, from a truly romantic night out abroad to a frugal meal needing few ingredients, at home. I’ve loved them all. This version, I’ve been meaning to make for ages, as it showcases my new favorite winter green, radicchio. Though radicchio is not actually green, it does fall under that category, as a member of the chicory family. Radicchio is fairly bitter, and pairs very nicely with sweet balsamic vinegar and nearly-caramelized onions. Add bacon to that trio and this risotto truly fits the winter-comfort food category.

If you’ve been in need of comfort lately, as I have, consider spending some quality time making risotto this week. For me, whiling away an hour or so in the kitchen brings real solace from the rest of the world’s wearies. Enjoy.

Bacon-Balsamic Radicchio Risotto, adapted from Dishing Up Oregon

3 strips thick-cut bacon, diced into 1/4-inch pieces

1 head radicchio, diced

2 large shallots, diced

1/4 cup plus 2 Tbs. balsamic vinegar

2 Tbs. brown sugar

1 small handful raisins

4 cups chicken or vegetable broth

2 Tbs. reserved bacon fat

1/4 cup finely diced fennel bulb

1/4 cup finely diced yellow onion

1 cup Arborio rice

Salt and freshly ground black pepper

Cook the bacon in a large skillet over medium-low heat until crisp. Take out of pan and drain off extra bacon fat. Reserve for cooking risotto. Add the bacon back to the skillet along with the radicchio and shallots and cook until the radicchio wilts, about 2 minutes. Add 2 tablespoons of the vinegar, the brown sugar, and the raisins. Continue cooking, covered, over medium-low heat, stirring occasionally, until the radicchio is tender and slightly jammy, about 20 minutes.
Meanwhile prepare broth by warming it over a medium saucepan.
Heat another large skillet over medium heat with 2 tablespoons reserved bacon fat. Add onions and fennel bulb. Cook until softened, about 5 minutes. Stir in the rice and continue cooking, stirring occasionally, until the grains of rice are opaque, about 2 minutes.
Stir in the remaining 1/4 cup vinegar to the fennel mixture and cook a couple minutes until vinegar is absorbed. Ladle 1 cup of the broth into the mixture and simmer, over medium-low heat, until all the broth is absorbed. Continue to add the broth 1/2 cup at a time until the rice is creamy and tender, and all the additional broth is used up, about 25 minutes. Stir in the radicchio mixture to the rice. Season with salt and pepper to taste. Serve right away.

Winter

Honey Balsamic, Kale & Sirloin Salad

January 20, 2013by RebeccaLeave a Comment

We decorated her hair with kale and magnolia blossoms outside Shari’s restaurant on a lovely spring day, a group of barely teenage 4-H girls, excited to be traveling, and poking fun at a friend with the restaurant’s “plate decor.” That moment, in the late 90’s, I learned about kale.

Fast forward a dozen or so years, and the sounds of elementary kids in a school cafeteria during summer camp overtakes me. I walk in the breezy doors and set down my supplies. My co-workers are already mid-spiel, whipping up banana, almond milk, blueberry, and kale smoothies. “Hulk smoothies”, all the young minds call them, and they have never been so excited to eat their greens. “We love Hulk smoothies,” they clamor.

My husband, W, asking me, what is that big green stuff? “Kale”, I say, “all the kids love it.” Skeptical, but open to what he now knows is more likely tasty than not, he tries it. “If restaurants would make these sort of salads,” he says, “more people would eat them.” I couldn’t agree more.

In the past year and a half, we’ve gone from just knowing about kale– that there was some hype in that area of the vegetable world– to eating it all the time. Growing it on the patio, even. Growing it at school, where even the high school students like the idea of crunchy spinach, as they have nicknamed it.

While we love kale in pasta, this salad, with honey and balsamic vinegar, raisins, and grilled sirloin, is perfect for this January season, when after the holidays we crave both fresh and clean, comforting and filling. Even more so if tossed in with a bit of caramelized onion, this salad accomplishes both.

Honey Balsamic Kale & Sirloin Salad, adapted from Bon Appetit

1 Tbs. raisins

4 Tbs. white or dark balsamic vinegar, divided

1 Tbs. rice vinegar

1 Tbs. raw honey

1 Tbs. extra-virgin olive oil

1 tsp. salt

1 bunch Kale, preferable Tuscan, center ribs removed, and leaves diced

8-12 ounces sirloin steak

caramelized onions, if desired

Place raisins in a small bowl; drizzle 2 Tbs. balsamic over them and let them soak while you’re prepping the kale.
Whisk remaining 2 Tbs. balsamic, rice vinegar, honey, oil and salt in a large serving bowl.
Add kale and raisin mixture to bowl. Toss to coat, and let marinate for 20-30 minutes. Season with salt and pepper, as needed.
Season steak with salt and pepper, and grill until cooked to desired doneness. Let settle for a few minutes, and then slice into long strips.
Dish kale onto plates, and add steak to the top. Toss with caramelized onions, if using and serve.