Eat Chic

Ginger Shrimp and Chard Stir Fry

Amari — Tue, 14 May 2013 20:48:26 +0000

Monday night I had a lot on my plate (no pun intended) and needed a quick dinner. I had planned to make Ginger Shrimp and Chard Stir Fry over brown rice, but last minute changed my mind and used Tasty Bite Asian Kung Pao Noodles instead! This was the first time I ever bought this pre-made microwaveable pouch of fresh cooked noodles and vegetables tossed with peanuts in a Kung Pao sauce and I have to say, I was actually quite impressed! The noodles were completely vegan with plenty of delicious pronounceable ingredients including wheat noodles and a variety of veggies.

Ginger Shrimp and Chard Stir Fry
Serves 2

Ingredients:

1 package Tasty Bite Asian Kung Pao Noodles (or 1 1/2 cup cooked brown rice)
1/3 lb shrimp, deveined and cooked
1 Tbsp soy sauce
2 tsp rice wine vinegar
1 tsp toasted sesame oil
1/2 red bell pepper, thinly sliced
1 bunch Swiss Chard, trimmed and thinly sliced
2 tsp fresh ginger, peeled and grated

Method:

In small bowl, whisk together soy sauce, vinegar and oil.
In large skillet sprayed with nonstick cooking spray, cook peppers over medium heat for 5 minutes until beginning to soften. Add Swiss chard, ginger, and 1-2 Tbsp water. Stir fry for a couple more minutes until chard is wilted.
Stir in shrimp and sauce. Cook for another 2 minutes until everything is heated through.
Serve over noodles or brown rice.

Slow Cooker Beef Barbacoa Tacos

Amari — Mon, 29 Apr 2013 13:35:00 +0000

On a busy day, my best friend is my crockpot. Nothing is better than coming home to a dinner that has been cooking itself while you’ve been away! After seeing Rick Bayless at the Good Food Festival last month, I grabbed one of his Frontera Seasoning Sauces at the grocery store last week to give it a try! I went with the Red Chile Barbacoa Slow Cook Sauce, a roasted tomato and ancho chile sauce that transforms beef chuck roast into a phenomenal barbacoa right in your slow cooker! And who doesn’t love a good barbacoa when it’s topped with delicious fresh veggies in a warm tortilla?

Slow Cooker Beef Barbacoa Tacos
Serves 4

Ingredients:

1 lb boneless beef chuck roast
1/2 red onion, sliced thick
1 package Frontera Red Chile Barbacoa Slow Cook Sauce
8 corn tortillas (warmed in a damp paper towel in the microwave)
Taco toppings of choice: we used tomato, avocado, watercress, salsa, and lime juice

Method:

In a large skillet, heat 1 Tbsp oil and brown both sides of the chuck roast.
Place sliced onions at the bottom of the crockpot and place roast on top.
Add package of sauce to crockpot to coat everything and cover.
Set on low for 8 hours to cook.
Remove meat from crockpot and shred apart using two forks and discarding any unwanted fat.
Place meat back into crockpot to mix with onions and sauce.
Assemble tacos and enjoy!

There are a few Frontera products I have tried that are too smoky for my liking, but this barbacoa sauce was excellent! Not to mention easy! The tacos were absolutely delicious and probably the most popular dish this week. I will definitely be putting this sauce on my grocery list again in the near future!

The Biggest Loser Casting in Chicago, May 4th!

Amari — Tue, 23 Apr 2013 12:52:39 +0000

I have some exciting news! The Biggest Loser is casting here in Chicago for Season 15!

When and Where?

Saturday, May 4th @ 10AM-6PM
Planet Fitness
3120 N. Pulaski Road (Pulaski and Belmont)
Chicago, IL60641

What do I need to know ahead of time?

Come Prepared: Visit www.thebiggestlosercasting.com to apply. Although you have the option of submitting a video, The Biggest Loser team prefers meeting you in person at an opening casting call – so be sure to attend on May 4th here in Chicago! Pre-registration is not mandatory if attending an open casting call, however it is highly encouraged as it allows Casting Directors to have all of your information ready when you arrive. If you would like to nominate a friend or family member for the show, please encourage him or her to pre-register themselves. Please do not pre-register for them.

Be Patient: Expect large crowds at the casting call. Casting Directors will give each person a brief amount of time for you to tell them about yourself and why you want to be a part of The Biggest Loser.

Please visit www.thebiggestlosercasting.com for more information!

Quinoa Oat and Pecan Veggie Burger

Amari — Mon, 22 Apr 2013 23:24:43 +0000

I’m always on the search for new and innovative ideas for veggie burgers! This one features red quinoa giving it a fabulous chewy and crunchy texture that I absolutely loved. However, with the added bun, it felt a little carbohydrate heavy, so next time I would be perfectly happy crumbling it over a salad instead!

Quinoa Oat and Pecan Veggie Burger
Serves 6
Adapted from Eating Well

Ingredients:

1 cup water
1/2 cup red quinoa
1 Tbsp olive oil
1 cup yellow onion, chopped
2 cups cremini mushrooms, finely chopped
1 tsp garlic, minced
3/4 tsp dried marjoram
1/4 tsp dried oregano
1 large egg
2/3 cup shredded cheese (I used Monteray Jack, but Cheddar also works)
1/2 cup pecans, toasted and chopped
1/3 cup rolled oats
1 Tbsp -sodium soy sauce
6 whole wheat buns

Method:

Combine water and quinoa in a medium saucepan. Bring to a boil. Reduce to a simmer, cover and cook for 10-15 minutes until all liquid is absorbed. Remove from heat and set aside to cool.
Preheat oven to 350°F. Line baking sheet with foil or parchment paper and lightly spray with nonstick cooking spray.
In a large skillet, heat oil over medium heat. Add onion and cook, stirring frequently, until starting to soften (about 5 minutes. Add mushrooms, garlic, marjoram and oregano. Cook until the mushrooms are tender (about 5 minutes).
Beat egg in a medium bowl. Add the quinoa, mushroom mixture, cheese, pecans, oats, and soy sauce. Stir to combine. Scoop mixture into hand and shape into 6 patties. The mixture will be rather crumbly, but patting it into burgers on the baking sheet makes it easier to work with. The burgers hold together much better after baking.
Bake the burgers for about 25 minutes or until crispy on the edges.
Serve on whole wheat buns with your favorite garnishes.

While each burger packs an awesome 15g of protein, unfortunately these would not be the best burgers for grilling this summer given how crumbly they are before cooking. Speaking of grilling, the weather in Chicago is FINALLY getting warm and I cannot wait to kickoff the summer grilling season soon!

Happy Earth Day!

Saturday Fresh Picks!

Amari — Sun, 21 Apr 2013 13:37:46 +0000

Good morning! The rain has finally stopped and the sun is shining! After returning from crossfit yesterday morning, my second order from Irv and Shelly’s Fresh Picks had arrived! We nearly used up all of the produce from the last order, so I went ahead and ordered another fruit and veggie box! I am loving having this little surprise arrive every weekend!

Here is what we got: 1 bunch Swiss chard, 1 bunch lettuce, 1 grapefruit, 1 small head red cabbage, 1 sweet potato, 1 lime, 3 parsnips, 1 bag burdock root, 6 oranges, 3 Granny Smith apples, 1 mango, 1 leek, 2 zucchini, a brown bag of cremini mushrooms, a jar of pear preserves and my favorite part – 2 potted basil plants!

Yesterdays TEAM WOD at crossfit was tough. We haven’t gone to Saturday morning crossfit in a while so it was fun to see some familiar faces and start the day off with a good workout.

TEAM WOD (1 partner works while the other partner rests)

3 rounds for time with a 30 minute time cap

50 wall balls (14#)
50 sumo deadlift high pulls (55#)
50 box jumps
50 push press (55#)
50 calorie row

My partner and I finished 2 rounds plus 50 reps in the 30 minutes. Even though I felt like we were flying, we didn’t even come close to finishing. Nevertheless, we got a killer workout, which is ultimately the overall goal!

After a day of working and cleaning, Will and I went to dinner at our neighborhood bar and grill – The Scout. I love their grilled vegetable panini and the fact that they have some of my favorite beers on tap!

Today I’ve got a busy day getting some work done and grocery shopping. With all the new produce we’ve received, here is what is on the menu this week!

Chimichurri steak with capers and roasted root vegetables

Spicy fish tacos with cabbage cilantro slaw and mango orange salsa

Roasted tomato, mozzarella and basil flatbread

Black bean and chard quesadillas with fresh homemade guacamole

I want to find out if our rooftop grills are available for use yet – summer is right around the corner! Cheers!

Good Food Festival 2013

Amari — Tue, 16 Apr 2013 21:00:38 +0000

Back in March over St. Patrick’s Day weekend, I took my mom to the Good Food Festival at the UIC Forum! We spent all day walking around, consuming countless samples, and learning as much as we could from local farmers and vendors.

While we arrived early to beat the crowds, the UIC forum quickly became a busy and happening place!

We stopped by to see the Chefs at Play Demos and caught a glimpse of Rick Bayless and Carrie Nahabedian of Naha.

We missed Paul Virant of Perennial Virant, but I was just at his restaurant last year for brunch with my bridesmaids and even received his cookbook, The Preservation Kitchen, as a wedding gift!

We stopped by Local Root to try some sugared french fries with chocolate dipping sauce from Chef Isaac – SO GOOD! Can’t wait to try out his restaurant in Streeterville!

We visited with NessAlla Kombucha (located in Madison, WI) for a delicious drink! They had a giant kombucha culture (also known as a “scoby” or “kombucha mother”) that they use to ferment their tea. I love kombucha tea, but don’t think I would ever attempt to ferment my own!

I stopped by the Chicago Food Swap table to grab some swag. I found out about these lovely ladies via the TweetChat hosted by Momma Cuisine before the event! I totally love the idea of a food swap and am looking into attending one of their meetups this summer!

The Dill Pickle Food Co-op was there with booth as well! A food co-op is a grocery store that is owned and operated by members of the community. Located in the Logan Square neighborhood, The Dill Pickle works with other 50 local vendors to provide shoppers with sustainable produce, bulk items, meats, and more! The dollars spent here go right back to the community to support local businesses. While members receive additional discounts at the store, you certainly don’t have to be a member to shop! Unfortunately since I am rarely in the Logan Square neighborhood I haven’t shopped here yet, but I have several friends who speak highly of it!

Vegamania anyone? I’m definitely adding this event to my calendar. Coming September 21st at the Broadway Armory, this festival features over 100 vegan exhibitors! Admission is free!

Guarenteed Green is a program dedicated to helping Chicagoans identify and support restaurant operations that are environmentally conscious. While I’ve already been to quite a few on the list, I can’t wait to try some new ones!

How about the Green Festival this spring? Coming to Chicago May 18-19 at Navy Pier the Green Festival celebrates living green with speakers, demonstrations, music, and more! Mark your calendars!

Sandwich Me In (on Clark and Halsted) is another eatery I want to check out this summer! This quick service sandwich shop uses local meats (from IL, IN, and WI) and is focused on sustainability.

One of the many things I came home with was a jar of Sweet Basil Vinaigrette (delicious!) from Farmed Here – a Chicagoland sustainable vertical farm that uses indoor aquaponics and aeroponic growing systems to offer local and organic basil and arugula throughout the city.

Door to Door Organics and Irv and Shelly’s Fresh Picks! Both Door to Door Organics and Fresh Picks offer similar organic delivery services to Chicago residences. As you know, I recently ordered my first box of organic produce from Fresh Picks this week and love it! While I’m partial to Fresh Picks, if you don’t live in Chicago or Milwaukee, Door to Door offers services in Colorado, Kansas, Michigan and the East Coast.

We even stopped for a shot of wheatgrass juice to keep us going!

Lastly I wanted to share a link to a really great resource – a guide to human food choices in Chicago offered by the Food Animal Concern Trust. They have compiled a working list of humanly-produced food options and where they can be found around Chicago!

I hope everyone who attended the Good Food Festival this year had as much fun as I had discovering new local businesses to support!

Halibut with Garlic Almond and Caper Sauce

Amari — Tue, 16 Apr 2013 20:56:16 +0000

Halibut was on crazy sale last weekend at Whole Foods, so I couldn’t help but cook some up for dinner last Sunday night! Instead of brown rice, I made a quick salad with Boston lettuce, watercress, radish, and avocado to serve the fish over. The weather in Chicago was finally a beautiful spring 60 degrees, so Will and I went for a quick 30 minute run out by the lake to enjoy it before enjoying dinner and a night of Game or Thrones!

Halibut with Garlic Almond and Caper Sauce
Serves 4
Adapted from Eating Well

Ingredients:

1/2 cup all-purpose flour
1/2 cup almonds, divided
3/4 tsp ground pepper
1/2 tsp salt
2 egg whites
3 Tbsp water
1 lb halibut (sole or flounder will also work). bones removed and cut into 4 pieces
2 Tbsp olive oil
1/4 up thinly sliced garlic
2 Tbsp capers
3 Tbsp lemon juice

Method:

Preheat oven to 250*F.
Pulse flour, 1/4 cup almonds and 1/2 tsp pepper in a food processor until finely ground. Transfer to a large plate.
In a small bowl, whisk together egg whites and water.
Dip each piece of fish into egg wash and coat with flour mixture. Set aside.
In a large skillet, heat 2 Tbsp olive oil. Cook fish in skillet until golden brown (about 4 minutes per side). Place in a baking sheet and place in oven to keep warm.
Pulse remaining almonds in food processor until chopped. Heat remaining 1 Tbsp olive oil in skillet. Add garlic and almonds and cook for 1 minute or until garlic is fragrant.
Turn off heat and add capers, lemon juice and remaining ground pepper.

If you love garlic as much as I do, you will fall in love with this caper sauce instantly!

Sage French Toast with Apples and Maple Chicken Sausage

Amari — Tue, 16 Apr 2013 03:33:36 +0000

Friday night’s Crossfit workout really beat me up.

21 Overhead Squats (@ 65#)
42 Pull-ups
15 Overhead Squats (@ 65#)
30 Pull-ups
9 Overhead Squats (@ 65#)
18 Pull-ups

All in under 15 minutes…

So it’s no wonder why I haven’t been able to move my arms all weekend. I even slept in until noon on Sunday…quite unlike me. So Sunday brunch was a little later in the afternoon than planned, but nevertheless, I got cooking!

Sage French toast with apples and maple chicken sausage with orange juice and a fruit salad of kiwi and banana!

Sage French Toast with Apples and Maple Chicken Sausage
Serves 4
Adapted from Fitness magazine

Ingredients:

2 eggs
2 egg whites
1/4 cup skim milk
1 Tbsp fresh sage, finely chopped
1/4 tsp salt
1/2 tsp black pepper
4 slices whole grain bread
Nonstick cooking spray
1Tbsp olive oil
3 chicken apple sausages, sliced (I used Applegate Farms)
2 large apples, thinly sliced (I used the Braeburn apples I got from Fresh Picks)
1/2 cup apple juice
Pure maple syrup (I personally love the robust flavors of a grade B syrup)

Method:

Preheat oven to 200*F.
Whisk together eggs, egg whites, milk, 2 tsp sage, half the salt, and half the pepper. In a casserole dish, pour mixture to cover the bottom. Soak bread in mixture for about 2 minutes per side to absorb all of the liquid.
Coat a large skillet with cooking spray. Cook bread for 2 minutes per side until nicely browned. Wipe out casserole dish and place cooked toast into it. Cover with foil and place in the oven to keep warm.
In skillet, heat olive oil and add sausage. Cook for about 5 minutes until browned. Remove from pan and set aside.
Add apples, remaining sage, salt and pepper. Cook for about 3 minutes to brown the apples. Add apple juice and cook on low for about 7 minutes until soft.
Add sausage back to pan and continue heating for 3 minutes until everything is warm.
On plate, top French toast with apple and sausage mixture. Garnish with maple syrup before serving.

Our hearts go out to those in Boston today.