I AM IN THE ZONE! >> What I'm Cooking (Recipes Galore) + Week 4 P90X Results

For now, I'm taking my blog in slightly a different direction, not that I think anyone really cares AND not like my blog has ever really had FOCUS.  It's my blog and I'll write what I want to (I kinda just sang that in my head).  I'm going to continue to write about the usual stuff (my adventures dining out in Indy, my family/friends, home improvements, etc) but I'm also going to chronicle my journey into living healthy and the trials and tribulations associated with getting into shape.  I, by no means, specialize in nutrition or exercise so consult with an expert and take whatever you want from my little blog - the little nook I've carved out in the wonderful world of the internet.

I've had such positive energy lately which has translated into creativity and motivation.  There is renewed life in our beautiful kitchen (no cob-webs up in here).  I haven't bought a cute outfit in ages but our fridge and pantry has been stocked with fresh produce and health-conscious staples.  I see that as an investment with better pay off.  I'd hate to waste a paycheck on an outfit when my muffin top is raging or my saddle bags are rearing their ugly face.  Eating right and exercising doesn't really provide the instant gratification that retail therapy has in the past but I never feel the buyer's remorse either.  Although I moan and whine before and during a hard workout, I've never looked back and thought "Geez, that was a mistake."   I've also cut back on the alcohol, significantly.  I really don't have the room in my diet nutrition plan for the empty calories and it's been wonderful not having the bloat from all the carbonation.  That doesn't mean I don't enjoy a beer or glass of wine when out socially but otherwise, I don't see any need for it.  A solid workout has become my de-stresser after a long day of work.

My workouts over the past 4 weeks consisted of following the Classic P90X schedule which goes as follows:

• Day 1: Chest & Back + Ab Ripper X
• Day 2: Plyometrics
• Day 3: Shoulder & Arms + Ab Ripper X
• Day 4: Yoga X
• Day 5: Legs & Back + Ab Ripper X
• Day 6: Kenpo X
• Day 7: Rest or X Stretch

I didn't follow this schedule down to a T but I tried my best.  Week 4 was supposed to be a rest week but I didn't want to!  A couple days I added a 30 minute jog or did a Tone It Up workout instead.  D refuses to do Yoga X with me so I do it by myself on a day off, like today.  We are missing a couple of the DVDs which I hope to get soon because Week 5 mixes it up and add some new workouts.


I definitely can't give all the credit to working out.  A HUGE portion of it has been my adjustments to my eating habits.  I mentioned this in my previous post but I'm going to say it again: MyFitnessPal for iPhone (and I'm assuming Android) can be your best friend.  I know it sounds tedious and completely anal to record everything you eat but I think it is essential.  It is downright scary, to me, to think of how many weekend benders I've had in the past where I ate/drank probably 3000+ calories a day.  Quite frankly, I should be obese.  By carefully monitoring what you eat, you have the ultimate control.  I try and keep my calorie consumption under 1500.  Because I've incorporated physical activity, I've added 300 more calories from the usual 1200 I would aim for prior to starting up P90X.  I can safely say that there hasn't been a single night that I've gone to bed hungry.  I eat nutritionally dense foods, mostly fresh fruits and vegetables.  I tend to stick with poultry for my meats (occasionally I will eat red meat).  I also find a great source of protein from beans, tofu, eggs, etc.; not to mention, the delicious protein shakes post workout.

Below are some recipes of the meals I've made over the past couple weeks as well as some of my go-to items.

On days that I work, I typically go for a smoothie that I can quickly blend up and take with me as I rush out the door.  My 20 minute drive is perfect for me to easily and conveniently drink a smoothie down while listening to my favorite sports-radio channels.

SKINNY GREEN MONSTER (makes 1 serving)

• 2 cups baby spinach
• 1 banana
• 1/2 cup plain Greek yogurt
• 3/4 cup skim milk
• 1 TBSP creamy peanut butter

Combine all ingredients in a blender.

PEACH BANANA SMOOTHIE (makes 2 servings)

• 2 cups frozen peaches
• 1 banana
• 2 TBSP creamy peanut butter
• 1/2 cup plain Greek Yogurt
• 1 cup skim milk

Combine all ingredients in a blender.

STRAWBERRY PEACH SMOOTHIE (makes 2 servings)

• 1 cup frozen strawberries
• 1 cup frozen peaches
• 2 TBSP creamy peanut butter
• 1/2 cup plain Greek Yogurt
• 1 cup skim milk

Combine all ingredients in a blender.

Not too much difficulty with the smoothies.  Blueberries, raspberries and blackberries are a great option too.  Beware of seeds!

I also want to recommend Nature's Path Organic Flax Plus Cereals.  I've tried the Red Berry Crunch and the Pumpkin Flax Plus Granola.  They are so delicious, a great source of Omega-3 and not loaded with sugar.

Nature's Path Organic (Flax Plus) Red Berry Crunch in a empty jar of peanut butter.
Giving it one last hoorah  before heading to the trash.

Here's what I had this morning:

Whole wheat English muffin with 1 TBSP Olivio Coconut Spread, 1/2
fresh grapefruit, low fat cottage cheese with a handful of fresh raspberries

Nothing super special but at right around 320 calories, it did the trick!  I have to take a minute to thank my friend *Fefe for accidentally leaving my a container of Olivio Coconut Spread because I'm obsessed.  I use it with everything! 

For lunch and dinner ideas, I've scoured the internet looking for great, easy recipes, especially soups that make a large enough batch for dinner and then again the following day, work lunches for both D and I.  

Curried Carrot Soup (makes 6 servings) Adapted from Eating Well

•  3 TBSP canola oil
• 2 tsp curry powder
• 8 medium carrots, peeled and thinly sliced
• 4 medium stalks celery, thinly sliced
• 1 medium onion, coarsely chopped
• 5 cups reduced sodium chicken broth
• 1TBSP lemon juice
• 1/2 tsp salt
• fresh ground pepper

1.  Cook oil and curry powder in large saucepan over medium heat, stirring until fragrant (1-2 minutes).  Stir in carrots, celery and onions; toss to coat in oil.  Cook, stirring frequently for 10 minutes.  Stir in broth.  Bring to a boil, reduce heat and simmer until vegetables are very tender, about 10 minutes.  Remove from heat and let stand for 10 minutes. 

2.  Using an emulsion blender (or regular blender in batches), blend until it's a smooth, pureed consistency.  Pour into bowls.  Season with fresh squeezed lemon juice and salt and pepper.  

Chicken Enchilada Soup (makes 6 servings) Adapted from Skinny Taste

• 2 tsp EVOO
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 3 cups low sodium fat-free chicken broth
• 8-oz can tomato sauce
• 2 tsp chipotle chili in adobo sauce
• 1/2 cup chopped cilantro
• 15-oz can black beans, rinsed and drained
• 14.5-oz can petite diced tomatoes
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp ground chipotle chili powder
• 1/2 tsp dried oregano
• 2 8-oz skinless, boneless chicken breasts
• Optional: scallions, shredded cheese, fat-free sour cream, avocado, lime wedges, tortilla chips

1.  Heat oil in dutch oven (or crock pot) over medium-low heat.  Add onion and garlic and saute until soft (3-4 minutes).  Slowly add chicken broth, tomato sauce and chipotle adobo sauce and bring to a boil.

2.  Add drained beans, diced tomatoes, corn, cumin, chipotle powder, and oregano, and stir.  Add the chicken breasts; cover and cook on low heat for 4-6 hours.

3.  Remove chicken and shred with 2 forks.  Add chicken back into the soup, adjust salt and cumin to taste.  Serve in bowls and top with sour cream (or plain Greek yogurt), scallions, cilantro, avocado and lime.

Turkey Chili Blanc (makes 4 servings) Adapted from Better Homes and Garden

•  12 oz uncooked ground turkey (extra lean)
• 1 medium onion, chopped
• 1 12-oz can/bottle beer
• 1/2 cup water
• 1/2 cup reduced-sodium chicken broth
• 2 jalapenos, seeded and chopped
• 2 tsp instant beef bouillon cubes
• 1-1/2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp sauce from chipotle chiles in adobo
• 2 15.5-oz cans great northern beans, rinsed and drained
• 1TBSP lime juice
• Optional: sour cream (or plain Greek yogurt), cilantro, lime wedges, ground chipotle chili powder

1.  In a large saucepan, cook turkey and onion over medium-high heat until turkey is no longer pink and onions are tender; drain.

2.  Return to saucepan and stir in beer, water, broth, jalapenos, bouillon cubes, chili powder, cumin and adobo sauce.   Bring to a boil; reduce heat and simmer, uncovered for 20 mins, stirring occasionally.  Stir in the drained beans and lime juice; heat through.

3.  Mash half of the beans to thicken chili; stir and ladle into bowl.  If desired, garnish with sour cream, cilantro, lime wedges and chipotle chili powder.

Chicken and Avocado Soup (makes 4 servings)  Adapted from Skinny Taste

 

• 5 cups reduced-sodium chicken broth
• 2 cups shredded chicken breast (I used leftover rotisserie chicken)
• 1-1/2 cups cherry tomatoes
• 2 cloves garlic, minced
• 1-1/2 cups scallions, chopped fine
• 2 ripe avocados, diced
• 1/2 cup cilantro, chopped fine
• 4 lime wedges
• 2 tsp olive oil
• salt and pepper to taste
• pinch cumin
• pinch chipotle chile powder

1.  In a large pot, heat oil over medium heat.  Add 1 cup of scallions and garlic.  Saute about 2 minutes then add tomatoes and saute another minute, until soft.  

2.  Add chicken stock, cumin and chile powder and bring to a boil.  Simmer, covered on low for about 15-20 minutes.

3.  In each bowl, fill with 1/2 cup chicken, 1/2 avocado, scallions and cilantro. Ladle 1 cup chicken broth over the chicken and serve with a lime wedge.

Lately, I've also been on a major salad kick!

Mixed Green Salad with Grapefruit and Cranberries (makes 6 servings) Adapted from Eating Well

• 2 red grapefruit
• 1/4 cup EVOO
• 2 TBSP minced scallions
• 1 TBSP white-wine vinegar
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 8 cups torn red leaf lettuce
• 1 shallot, thinly sliced
• 6 cups baby spinach
• 1 14-oz can artichoke hearts, drained and cut into bite-size pieces
• 1/3 cup dried cranberries
• 1/3 cup toasted pine nuts

1.  Remove the skin and white pith from grapefruit with a sharp knife.  Working over a bowl, cut the segments from their surrounding membranes.  Cut the segments in half on a cutting board and transfer to a large salad bowl.  Squeeze the grapefruit peel and membranes over the original bowl to extract 1/4 cup grapefruit juice.

2.  Whisk oil scallions, vinegar, salt and pepper into the bowl with the grapefruit juice.

3.  Add lettuce, spinach and artichoke hearts  to the salad bowl with the grapefruit segments.  Just before serving, toss the salad with the dressing until well coated.  Sprinkle cranberries and pine nuts on top.

Tuna and Avocado Spinach Salad (serves 1)

I tossed this delicious salad together the other night so ingredient measurements may not be precise.

• 1-1/2 cups fresh baby spinach
• 1 cup red leaf lettuce
• 1/4 cup red bell pepper
• 1/2 cup red onion
• 1/2 cup cherry tomatoes
• 1/2 avocado
• 1/4 cup craisins
• 1 can chunk light tuna in water
• 1 tsp dijon mustard
• juice of 1 lemon wedge
• dash of lemon pepper seasoning
• 2 TBSP Garlic Expressions Classic Vinaigrette

1.  In a small bowl, mix tuna, dijon mustard, lemon juice, and lemon pepper seasoning.

2.  In a medium salad bowl, combine spinach, red leaf lettuce, red bell pepper, red onion, cherry tomatoes, avocado and craisins, and toss.  

3.  Top with the tuna and drizzle the Garlic Expressions Classic Vinaigrette dressing.

For the past 2 days, I've made the same exact thing for lunch.  I am on a sweet potato kick.  It is an entree and a dessert all in one (especially topped with coconut spread and a dash of cinnamon).  I also improvised this simple, yet totally scrumptious salad.

Citrus Salad (makes 1 serving) 

• 1 cup fresh baby spinach
• 1 cup red leaf lettuce
• 1/2 cup cherry tomatoes
• 1/2 cup scallions
• 1 TBSP craisins
• 1/2 medium orange, diced
• 1/4 orange, juiced
• 1 TBSP Garlic Expressions Classic Vinaigrette

1.  Start building the salad with the spinach and lettuce, cherry tomatoes, scallions, craisins, and diced orange segments.

2.  In a small ramekin, add garlic vinaigrette and orange juice.  Give quick whisk and pour over salad.

So what are the results?...drum roll....

I've dropped 3 pounds on the scale.  Not really the numbers I wanted to see but the actual physical ones are the best!  See for yourself:

It may not seem like a lot but to me, it's fantastic.  By far, my stomach and hips have always been my trouble spots and they are shrinking every week.  My clothes are fitting looser.  My hips aren't flaring out as much as they used to.  The thought of pools opening up in about a month in a half doesn't seem as daunting; in fact, I'm excited.

Belated Post >> What I'm Eating: Pizzology in Carmel

My birthday is January 21st and my younger brother's is February 3rd so we typically go out to dinner annually with my mother to jointly celebrate.  He's 2 years younger than me, married, and the proud father of 2 adorable kiddos.  They live in Noblesville so I don't get to see him and his family quite as often as I'd like. 

Aw, wasn't he such a stinkin' cute kid

 

When my mother suggested just ordering pizza and eating at her house, I quickly chimed in to proclaim that Pizzology was on my restaurant bucket list and wasn't too far from her place in Fishers.  

Pizzology is another brainchild of Indy restaurateur, Neal Brown, located at 131st and Hazel Dell Rd in Carmel.  It is described as "Neapolitan Craft Pizza. Local, artisanal ingredients"  Sounds intriguing enough to me.  It also boasts a nice local craft beer list, too.  But most importantly, for this occasion, the key was to find a place that was kid-friendly.  My niece is 1 and a half and my nephew just celebrated his 6th birthday.  As much as I'd love to enjoy an upscale birthday dinner, convenience was necessity.  

It is located in a small shopping center on the west side of Hazel Dell Rd and is located a little ways back from the road so we accidentally drove past it the first time (just be on the look out).  The interior space is artfully designed.  To the right is a bar area that, on a Tuesday night, was completely empty and then to the left was the main dining area.  This is not a humongous space but I think that it works since it's supposed to be a neighborhood joint.   The focal point of the restaurant is the open kitchen with eat-up bar so that you can sit and watch your pizza being assembled and then tossed in the wood-burning, brick pizza oven.  

My nephew with "Oma"

Couldn't put his Nintendo DS down

We were quickly greeted by our delightfully wonderful and knowledgeable server, I want to say her name was Maria but I'm having a bit of a brain-fart.  None of us had dined there before so we all intently listened as she named off the specials and added some personal recommendations including Sun King Brewery's Malus Pi.  Excellent choice.  I call it cider beer on steroids with wintry, spice notes.   

I had done a little research prior to going and was told by a few people to ask for the bread sticks that are not on the menu.  We got a couple orders of those while we perused the rest of the menu.  I don't know why they aren't on there because they are insanely delectable: doughy yet not too much raw flour flavor; crispy on the outside, soft and chewy on the inside; and finally, sprinkled with sea salt and Parmesan.  I can't forget to mention that they're served with house-made Parmesan cheese sauce and fresh marinara.  Both orders were eaten quickly and enjoyed by all!

 

The Tony's Fritters immediately caught my attention so we also put in a order of those, as well. 

You betcha I added a poached farm-fresh egg to that thing!  I first must say that I am salivating reminiscing about this unique appetizer that I ate almost a month ago. 

 

When it came out, I immediately smelled the earthy, warm aroma of the truffle.  I quickly broke open the poached egg so that the warm, creamy yolk served as an additional dipping sauce.  They utilized the truffle as a oil drizzle and as a lightly whipped truffle butter (heavenly).  This small plate was so decadent, boastful and completely unexpected.  Lucky for me, the kids and a few others weren't interested so I got to eat most of it.  BRAVO!

For our entrees, we ordered 2 pies: 1 for the adventurous eaters (CARNI) and 1 for the tame eaters (PEPPERONI)

When I think of my perfect pizza here's how I construct it in my mind:

1. Hand-kneaded dough that is thin and crispy
2. House-made tomato sauce was is slightly chunky, sweet and lightly seasoned
3. Layer of rich, salty white cheese, not too much, and not so rubbery that it all comes off in one bite
4. Local, fresh, seasonal ingredients
5. Baked in a brick wood-burning oven

This is how I ultimately describe the Carni pizza.  I call this the "Perfect Date" pizza: Porchetta, Mortadella and Pepperoni for the man and arugula, thinly sliced rings of white Spring onions and salty, briny capers for the lady.  This is a knife and fork kind of pizza that encapsulates all the flavor basics: crunchy/melty, salty/sweet, fresh/baked.

 

The Pepperoni pizza was equally crafted.  Even my picky-eater nephew ate some.

I think my brother polished off most of it, though.  That guy can eat anything, at any quantity and gain 0 pounds.

Although I was completely stuffed and slipping into a bit of a gluttonous food coma, I riskily ordered some Pistachio gelato.  I knew everyone else would take a little bite and that in the end, a sweet cap is always a good call.  Of course, I was right again.

I just love the rich, creamy, slow-churned quality of gelato.  Then mix it with the saltiness of the pistachio and  it's just divine.  We easily polished it off and took a moment to let the digestion process begin.

The Birthday Boy with a variety pack of K-cups

Amateur photographer

My Mama and I

Smile, D!

I must give another huge congrats to Neal Brown in creating an experience quite different to that of The Libertine downtown.  Both equally share an obvious love of cooking, thoughtfulness in crafting a full bar and food menu, and ingenuity of doing so by utilizing local resources.  Pizzology caters to a more suburban and family-oriented crowd at very family-friendly prices while not sacrificing quality.  

I sure hope that it won't be long until  talented, Indy restaurateurs venture down to the south side of Indianapolis which I think is just dying to be tapped! (wink, wink! hint, hint!)

PIZZOLOGY (on Twitter @pizzology)

www.pizzologyindy.com

13190 Hazel Dell Parkway  Carmel, IN 46033
(317) 844-2550

Happy Birthday to ME! What I'm Eating & Drinking: Devour Downtown - The Libertine & Tavern on South

For my birthday, all I wanted to do was spend a wonderful evening with D enjoying a delicious meal accompanied with some fine, adult beverages.  I was whining saying all week that Devour Downtown was going on and that wonderful opportunities to try some of Indianapolis' finest restaurants were slipping away.  I had Oceanaire and St. Elmo's on my radar but they didn't have any reservations available.  Fogo de Chao for $30 a person was a steal but I'd been there before and besides, I wanted to go LOCAL!  Luckily, D made a reservation in the nick of time for me to at least enjoy one DD restaurant I haven't been to before, Tavern on South.

To make the most out of my birthday night-out, I suggested we kill two birds with one stone and go for pre-dinner cocktails at another local place that had been on my Indy Bucket List, The Libertine Liquor Bar, which was also participating in Devour Downtown.

THE LIBERTINE (click here for more info)

Nestled in a rather narrow, location wedged in between 2 other businesses off of Washington St, from the outside I really had no idea what to expect.  I've read the reviews on the place and was fully aware the the owner, Neal Brown, and his reputation among Indy as a top chef, but I had to check it out for myself.  Every once in a while I like to dress up and sip on something other than a Miller Lite.  And besides, it was my birthday, after all.

Upon entering, I immediately notice the dark, swanky atmosphere projected by the dark walls and ominous lighting.  The place is packed, presumably because it's 7pm on a Friday and one of the last days of DD.  One of the hostesses explains that there are 2 communal, bar-height tables that are first-come, first-serve so we grab the one near the window.  The bartenders were outfitted in such appropriate 1920s attire but with a modern twist which was also the case for the decor: industrial but inconspicuous.  D and I are a huge fan of the HBO series, Boardwalk Empire, so I really tried to soak up the ambiance of the Prohibition Era that The Libertine tries to portray.

I have to be honest, I think we were both a bit intimidated by the drink menu.  This was far from our comfort zone.  Not to say we haven't experienced a mature cocktail before; this was just a little out of the norm.  We only had time for 1 cocktail before we had to head to Tavern so I went with the Pimm's Cup, a cocktail that I had heard in an episode of Boardwalk Empire.

D went with the Seelbach Cocktail Redux.

D accidentally handed me his drink, seeing that it was served in a "martini" glass.  I quickly told him that it was his and pointed out the prosecco on the menu that was in his cocktail.  Although he might have thought the drink looked girly, there was nothing girly about it.  The Kentucky bourbon was the dominate flavor and quite frankly took me by surprise (not in a bad way).  The bit of orange peel and the subtle acid of the prosecco helped to mellow it out.

The Pimm's Cup was exactly what I was looking for; something crisp, light but full of bright notes.  Really the cocktail had me at ginger brew which is something I really enjoy.  I am also a huge fan of gin but have to really be careful.  Too much gin makes me angry :)  The cucumber and the citrus helped intensify the flavors of the sharp gin and the sweet ginger beer.  This will be a summer time go-to beverage of mine, for sure!

Our tab was about $20 for just 2 drinks which means we probably won't be going there on the regular but I look forward to trying out the food which I heard is equally intriguing as the beverage menu.  We settled our tab and headed to our main attraction.

TAVERN ON SOUTH (click here for more info) 

In business, they say LOCATION! LOCATION! LOCATION! And with the Super Bowl festivities kicking off this weekend, very few places are more closely in proximity to Lucas Oil Stadium than Tavern on South (basically South St & Missouri).  It's located in a double-decker, renovated building in the Wholesale District on the south side of the city.  They've done a superb job rejuvenating the building itself without losing the essence and history.  D and I really enjoyed the blown up, black and white historical Indianapolis photographs.

They, too, were quite busy but we were sat immediately in a two-seater next to the impressive, full service bar.  Our server, Chris (I think) was very friendly and quickly pointed out the Devour Downtown menu.  It took me a little bit to decide what wine to order because I couldn't decide what I was having for dinner: the red meat or seafood...decisions, decisions....Finally, I went with the Lump Crab Cakes (I saw them being delivered to another table and just couldn't resist) and a glass of their recommended Brassfield Sauvignon Blanc.

For my First Course, I went with the Tavern Salad.  All the accouterments listed (sweet and spicy walnuts, dried cherries, Granny Smith Apple vinaigrette) really pulled me in minus the goat cheese which is the one cheese in the world that I can't wrap my taste buds around.  

Despite the goat cheese, this salad was amazing and vibrant.  I didn't really understand the "candied asparagus" that was described on the menu.  The granny smith apple vinaigrette was ingenious because the tartness really balanced out the sweetness of the candied walnuts which were also a highlight.  All in all, a perfect start to a 3-course meal.  D went with the Caesar Salad.  I didn't hear much about it other than he ate it all.

Chris did a pretty good job timing our entrees because shortly after we finished up our salads, they arrived.  Again, I went with the Lump Crab Cakes which I don't think are featured on their main menu, but should be!

I could barely hold out long enough to take a few glamour shots of my plate.  The aroma of the crab meat and the vibrancy of the tomato and onion relish was so overwhelming.  I've been to the East Coast, South Florida and Southern California so I know what fresh seafood is supposed to take like.  These crab cakes didn't disappoint: Jam-packed with real, lump crab meat with a perfect sear on each side which were not overly greasy or filled with too much breading; lemon aeoli drizzle was creamy but not saturating the cakes; and the tomato, red onion and white bean relish was the cherry on the crab-Cake!  Bravo, Tavern!

Now on the other spectrum was D's Chargrilled Filet Mignon.  This was probably the low point of our entire meal and unfortunately, I didn't get a picture of his plate.  The cut of meat itself didn't appear to D or I to be a filet unless, perhaps, they butterflied it.  Why would you do that without informing the guest?  It just didn't have that plump, scallop-like presence that a filet typically has and it was cooked a bit over the medium-rare that he ordered.  Also, the Blue Cheese Fritters that were served with the filet were very dry and left a funky after-taste.  Nonetheless, he ate the rest of my crab cakes I didn't eat in order to save room for dessert.

Thankfully, Tavern's third and final courses went out on a very high note with their desserts.  I went with the Crème Brulee.

The vanilla custard was prepared perfectly smooth and refined, precisely bruleed on top.  Then, to go over-the-top, they added a miniature, strawberry fruit bar, just because.

D went with the Viennese Apple Strudel; another sweet home run.

Tart, yet ripe apples sliced and sauteed in their house-made caramel sauce and cinnamon then rolled into a thin, flaky pastry and served with cinnamon ice cream.  Not to be shy, they ladled in more of the caramel sauce in the bottom of the bowl.

Both desserts provided the perfect sweet-cap without being rich and overfilling.  D and I licked our bowls clean finished our desserts and settled up with our server.  While we were dining, the entire city of Indianapolis had been blanketed by sleet and freezing rain.  We decided to call it a night and let our full bellies digest.

So to recap, I had a wonderful 28th birthday thanks to The Libertine and Tavern on South!  Lately, I haven't been able to go out as much as I want but I had a great night exploring two culinary gems that downtown Indianapolis has to offer.  I really wish I could have made it to more of the Devour Downtown restaurants but I know that the Summer edition will be here before we know it.  For more information, visit their website: www.devourdowntown.org.

What I'm Cooking: Asian (Cooking) Invasion

It's no big surprise that I'm Korean!  Let's take a quick ride in my time machine....

  

Hipster circa 1984

I look like a baby doll

How presh!

Striking a pose with my little brother (He's not so little anymore)

I'm thinking this is when I was in 6th or 7th grade

Here are some fun facts: 

• 1) I was adopted. I was born in Seoul, S Korea and lived with a foster family until I was 3 months old. 
• 2) I don't speak the language, at all. I actually have 2 Caucasian cousins who have lived and taught English in Korea that speak the language fluently.  Also, I love (sense the sarcasm) when creepy, old Korean-war vets come up to me and try to say something to me in Korean. (Met with a blank stare)  It's often followed by "When I was over there...blah blah, I loved the food...blah blah, I loved the women..." (OK, time for me to go!)
• 3) In college, I briefly lived with another Korean girl who tried her best to help me learn the food. language and culture.  Hey Sandy! (if you happen to read this)  It was her who first introduced me to Korean barbecue (and Koreans' love for Karaoke).  

Thanks to this eye-opening introduction into Korean cuisine, I have had a major love affair ever since.  The flavors are so indigenous and unique and so far-removed from Chinese or Japanese cooking with the use of sweet sesame oil and the sour pickling of anything they can get their hands on.  

In my free time, I've been collecting recipes that I lie to tell myself I'll get around to trying. One.of.these.days.    

So I decided to try my hand at one of the more well-known Korean dishes: KALBI (Korean marinated short ribs).  I found a great recipe from Food Network.  

Kalbi Flank Steak - original recipe can be found here

2lbs flank steak

1 cup brown sugar

For the marinade:

1 small onion, peeled and finely grated

1 small Asian pear, peeled and finely grated

4 tablespoons minced garlic

1 cup soy sauce

1/2 cup water

1/4 cup rice wine

2 tablespoons sesame oil

1/4 teaspoon black pepper

Garnish:

2 green onions, thinly sliced (optional)

To start, I generously massaged the flank steak with the brown sugar and set aside in a large bowl.  

To make the marinade, I decided to make my life a whole lot easier.  I took my onion, pear and garlic and tossed them together into my food processor.  All the fine chopping and dicing is done in a matter of seconds.  

In a medium sized bowl, I whisked the soy sauce, water, rice wine, sesame oil and black pepper in a medium sized bowl.  Then I combined the minced veggies.  I poured the marinade over the flank steak (still in the large bowl), covered it with saran wrap and stuck it in the fridge.  To make the most of the marinade and to really tenderize the steak, I let it marinate for 24 hours.

D was in charge of grilling it up.  I recommend searing it for 3.5-4 mins on each side to get a perfect medium rare.  Once it's done, let it sit and rest for 5 minutes.  

(I know the meat doesn't look like a true medium rare.  The pictures are from our first attempt.  We corrected ourselves when we made this meal again 2 days later.)  

I poured the remaining marinade back into a plastic container to use again at a later time.  This stuff is not something you let go to waste. 

Prior to finishing the Kalbi Flank Steak, I looked for some more recipes of side dishes that I thought would really compliment the beef.  Thanks to my love of other creative, magnificent bIoggers and websites, I discovered interesting recipes for Steamed Egg Cup Soup and Egg Fried Rice.  

I found the Steamed Egg Cup soup on the blog Escapades in Cookery.  This is based on a Japanese recipe called chawan mushi (steamed tea cup).  This was a risky recipe because I had to improvise the preparation based on the recipe I found and the equipment I had to work with (I don't own fancy tea cups).  

Chawan Mushi (Steamed Egg) - original recipe can be found here  

4 eggs

1 cup chicken stock

1/2 tsp rice wine

1/2 tsp soy sauce

pinch of salt

2 shiitake mushrooms, sliced into strips

1 green onion, chopped

I like to start all recipes by getting the veggies chopped so I sliced the shiitake mushrooms and chopped the green onions and set them aside.  

Then I whisked the eggs, chicken stock, rice wine, soy sauce and salt in a medium sized bowl.  

 The author of the original recipe had a wok with a steaming rack which I don't.  Instead, I used my rice/vegetable steamer and just prepared it in the steamer bowl.  I combined all of the ingredients and placed them in the steamer.  I just had to watch and continuously monitor how the soup was doing.  This took about 8-10 mins in all.  Once I poured the soup into 2 separate bowls, I topped it off with fresh, ground black pepper.

And lastly, I found the easiest Egg Fried Rice recipe from All Recipes.  I didn't want anything overly complicated because at this point, the marinade aroma from the flank steak was invading my nostrils and I was starving!!

• Egg Fried Rice - original recipe can be found here
• 
  
• 1 cup water
• 1/2 teaspoon salt
• 2 tablespoons soy sauce
• 1 cup uncooked instant rice
• 1 teaspoon vegetable oil
• 1/2 onion, finely chopped
• 1/2 cup green beans
• 1 egg, lightly beaten
• 1/4 teaspoon ground black pepper

In a medium sized sauce pan, I combined the first 3 ingredients and brought them to a boil.  I added the instant rice, stirred and then removed from heat and set it aside.

In a large, deep skillet (I NEED a real wok), I heated  the vegetable oil to medium heat and sauteed the onions and green beans for a couple minutes.  Then I poured in the lightly beaten egg to fry up and scramble (approximately 2 mins).  I introduced the rice into the skillet and let the whole combo mix and heat up together.  Lastly, I added freshly ground black pepper.

And finally!!...we were ready to chow down!!

I think my night's dessert was seeing D's face of complete enjoyment and satisfaction.  This was a team effort and we totally hit it out of the park.  


To my fellow bloggers, does your significant other get annoyed by you not letting them dig in until you've been able to capture a few glamour shots of the food? 


Luckily for us in the Indianapolis Area, if you're ever not in the mood to cook, there are quite a few Korean places around town.  I definitely recommend you try them out. Click on links for more information.

• Cafe Korea 
• Naked Tchopstix
• MaMa's
• Bando (no website) (317) 897-8277