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Nomming with Nate, edition 214159:

Tonight I had an unexpected host family in Salt Lake. By “family”, I mean my former roommate/best photographer on the planet, the one and only Mr. Kuhns. In light of the situation, I offered up my only half-hearted gift to the general public - cooking. Sadly, the kitchen in my temporary abode is slightly…ill-equipped (Hey dude, do you own a colander?), so it was a little seat-of-my-pants.

As is typical of my culinary creations, I took a recipe I located online and bastardized it until it was my own. In this case, the offering of Deb at Smitten Kitchen

Ingredients: 

  • 1 lb twisty pasta
  • 1 lb asparagus, trimmed and chopped
  • 3.5ozish of herbed goat cheese (soft)
  • 2T butter
  • 2T olive oil
  • 1 lb veal stew meat, cubed into cm-sized chunks (optional, and any meat with a lighter flavor/fat content would do, chicken breast, lean pork, etc)
  • 1 lemon worth of juice and zest
  • 1/2c gin
  • 2T fresh minced dill
  • Salt & pepper to taste

Boil really salted water in a saucepan suitable for pasta and asparagus. As it comes to a boil, add olive oil to a large hot skillet on high, get it to smoke point. Toss chunked veal in and brown it. Reduce heat to medium, add gin and braise veal for a couple minutes, or until it looks damned good. Let it simmer as you boil the pasta. When the pasta has a couple minutes to go to al dente, add the asparagus. Drain off when the pasta has cooked and the asparagus is still snappy. Throw asparagus/pasta into the veal braise, add goat cheese/butter/lemon zest/juice/dill/s&p. Melt butter and goat cheese, mix, and kill the heat.  Serve immediately. 

Had it with a bacon “IPA vinaigrette” spinach salad I made - not terrible. I was a little heavy on the lemon, but with a little less the gin/dill would come out and juniper would make itself known. Give it a shot - it’s easy.

Posted at 10:56pm and tagged with: food, pasta, nutrition, training, cycling, nate king, competitive cyclist racing team,.

My ghetto caprese-turkey grilled cheese brings all the boys to the yard, especially after bike rides. No-thinking post-ride lunch FTW.

Ingredients: 

  • Junky “multigrain bread”, because it’s what’s in your house
  • Leftover fresh mozzarella 
  • Smoked turkey, sliced thick, because my mom buys lunchmeat in whole roasts and slices it herself. Win.
  • Random sad grocery store Roma tomato (screw you, it’s April in northern Utah)
  • Cilantro, conveniently masquerading as basil before it turns into black mush in seven hours in the bottom of the crisper
  • Leftover pear balsamic reduction (nutty pear gorgonzola pizza experiment)
  • Random raw broccoli and leftover dijon peppercorn yogurt vinaigrette, courtesy of the Feed Zone cookbook

Apply all ingredients to bread. Squish in waffle iron pretending to be a panini press. Take bad photo. Gorge. And actually, it was REALLY GOOD.

Posted at 9:21pm and tagged with: caprese, cycling, feed zone cookbook, food, nate king, nutrition, sandwich, training, full width,.

My ghetto caprese-turkey grilled cheese brings all the boys to the yard, especially after bike rides. No-thinking post-ride lunch FTW.
Ingredients: 
Junky “multigrain bread”, because it’s what’s in your house
Leftover fresh mozzarella 
Smoked turkey, sliced thick, because my mom buys lunchmeat in whole roasts and slices it herself. Win.
Random sad grocery store Roma tomato (screw you, it’s April in northern Utah)
Cilantro, conveniently masquerading as basil before it turns into black mush in seven hours in the bottom of the crisper
Leftover pear balsamic reduction (nutty pear gorgonzola pizza experiment)
Random raw broccoli and leftover dijon peppercorn yogurt vinaigrette, courtesy of the Feed Zone cookbook
Apply all ingredients to bread. Squish in waffle iron pretending to be a panini press. Take bad photo. Gorge. And actually, it was REALLY GOOD.

The hotel has hot breakfast…yet he’s cooking bacon and pancakes on the floor. And blowing the room’s surge protector. And making all of my stuff smell like fried pork.

Conclusion? Bike racers are WEIRD, and it’s good I’m not vegan.

Posted at 3:02pm and tagged with: bacon, breakfast, nutrition, competitive cyclist racing team, bikes, tour del sol,.

No longer am I beholden to uncooked Whole Foods gluten balls, FOR I HAVE MASTERED THE PIZZA DOUGH. 

Sadly, I cannot say the same for Belgian waffles. 

Soon, my sweet…soon. Click to embiggen for stomach-grumbling glee.

Posted at 8:28pm and tagged with: nate king, nomnombikeracerfood, nutrition, pizza, waffles, food, cycling,.

Fizzy Utah Raspberry Wheat Beer. Might as well be Endurox on a five hour December slog.

Posted at 8:31pm and tagged with: beerisanenergydrink, cycling, riding, beer, nutrition,.

Fizzy Utah Raspberry Wheat Beer. Might as well be Endurox on a five hour December slog.

The heat in my car stopped working (intermittently) a couple weeks back. In a not-so-serendipitous turn of events, this was also the point in time where it became necessary to restock my shelf of on-bike “energy” food. With visions of $500 car repair bills dancing in my head, I peered a shelf lower only to find vast quantities of oatmeal, honey, and peanut butter. You know, all that stuff I never eat during aerobic base because I’m neurotic about food. Ish. In any case, I came to the conclusion that making my own bars could be a (potentially) money-saving venture with (potentially) disastrous consequences, mostly for my kitchen and cookware. 

Correct on all points! After three tries, I think I may have it dialed. Not only are most of the offspring of the Powerbar on the market expensive and not terribly appetizing, but their ingredient list is often peppered with additives ending in food engineering suffixes like “ol”, “gum”, and “ium” in the name of consistency and shelf-life. Bars I make in a giant shiny bowl with raw ingredients I snag from the bulk food section of my local Sunflower Market (take note - this spot rocks for those of us without the resources for Whole Paycheck but the desire to eat well) lack most anything you wouldn’t be able to name on first glance, and they’re quite pleasing on the palate as well. Check after the break for the dead-simple ingredients and recipe.

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Posted at 2:44pm and tagged with: cycling, energy bars, homemade, nutrition, road bike racing, one column,.

Forecast: Low 40s, snow, and 25mph winds. 5 hours penned into the schedule. Might as well eat well beforehand. Potato hash with ham is that much better in a balsamic reduction with a dash of sharp (Gorgonzola or Parmesan are both excellent choices) cheese tossed in.

Posted at 9:42am and tagged with: cycling, food, breakfast, training, nutrition, omelet, hash, ham,.

Forecast: Low 40s, snow, and 25mph winds. 5 hours penned into the schedule. Might as well eat well beforehand. Potato hash with ham is that much better in a balsamic reduction with a dash of sharp (Gorgonzola or Parmesan are both excellent choices) cheese tossed in.

Gummy bears coated in salt: Legitimate energy chew replacement?

If I’m awake later, I’ll attempt to provide an adequate documentation of my attempts to create my own energy bars. 

Posted at 7:26pm and tagged with: bike racing, cycling, i'mpoorandcan'taffordbars, nate king, nutrition, prudent pabulum, one column,.

Ghetto Nutrionals, pt 1. Peanut butter. Two slices of bread. Honey. ESPRESSO GROUNDS.

Side bonus: Actually edible. Nice caffeine bite and smoky aroma lent by the grounds. Nom. Easy to consume on bike with a dash of your favorite ER drink.

Stay tuned for my attempts at making my own bars.

Posted at 10:49am and tagged with: cycling, nutrition, espresso, peanut butter, honey, omgi'mpoor, bike racing, bikes, nate king,.

Ghetto Nutrionals, pt 1. Peanut butter. Two slices of bread. Honey. ESPRESSO GROUNDS.
Side bonus: Actually edible. Nice caffeine bite and smoky aroma lent by the grounds. Nom. Easy to consume on bike with a dash of your favorite ER drink.
Stay tuned for my attempts at making my own bars.