Little confession time: once upon a time I started a Facebook group called "Sandra Lee's a Lush and I'm a Food Network Addict." I recorded Everyday Italian on my DVR religiously and would write down recipes as Giada did her quick 10 min demos. Ina Garten and I are bffs - she just doesn't know it. Sandra Lee, I have no use for unless it's cocktial time - and even then, not so much because I'm not a sugary sweet kind of girl. Once I figured out that Italian cooking is pretty much easy (hint: use fresh ingredients and don't screw them up), I switched to Ann Burrell and her "Secrets of a Restaurant Chef". Here's what being a Food Network Addict taught me. Following a recipe is easy. There are step by step instructions. It's also BORING. It actually reminds me of P90X (not meaning to hate, but it is reminiscent - listen to the voice coming out of the colour box, do as exactly as Tony says, tada!). Like CrossFit, the fun comes from taking whatever is in the fridge/pantry/garden and throwing it together. (Disclaimer: this post is in no way meaning to suggest that you ignore your coaches and throw together whatever you feel like doing at that moment - to my athletes, you know who you are :P ).
As CrossFitters we are given raw materials, a million ways to manipulate those raw materials, and we apply heat. Every morning, I may have a new comer to the gym whose background brings something different, and I need to figure out what I can pair him with movement-wise to get results, can't just put him in the same dish as everyone else without knowing if I need to do some tweaking on the seasoning. But I also have my regulars - I know that Shaunna and Marc need to WOD right next to each other to push each other to their limits (despite constantly wanting to separate the two for their supposed squabbling), just like I know that as much as oil and vinegar hate each other, a good emulsifier, like a love for competition, makes something delicious (What? Did I just call Shaunna and Marc delicious? More like palatable). When I get home at night, I don't know if I'm going to have the time or energy to make dinner. So it's great to have the standbys on hand that I can throw together quickly and know I'll get results. I get whatever looks fresh at the grocery store, do some prep work on Sundays, and the nights I have the time, I play and throw these things together and hope for results. Yes a little know-how of what kinds of things taste good/ i like (i'm not going to put carrots in anything for the most part, and wilted spinach can bulk up the veggie content of almost any meal) goes a long way. As I've told other people who want to learn how to cook, either find the time to play in the kitchen, or spend some time as a Food Network Addict (trust me - NOTHING on that network, with the exception of some of the cooking competitions, is hard).
All of that just to say, I don't have recipes for what I make. So when Crystal keeps asking me for what I made, I don't know. It's a little of this and a little of that. But here Crystal. You wanted me to post food more regularly, so here's another snippet from what I've eaten this week. Along with a guesstimation of what went into it.
Sunday Prep:
1. Cut cauliflower into florets. Add to a pan over medium heat with olive oil and some garlic, salt and pepper.
2. When the cauliflower begins to brown, add a can of diced tomatoes. At this point I put in whatever herb I'm feeling - oregano? thyme? basil? parsley? (Personally I don't think rosemary works here, but if you LOVE rosemary, who am I to judge?), plus red chili flakes (I like it spicy)
3. Once the cauliflower is beginning to become tender (tender not soft people!), remove from heat and put in a 9x9 baking dish. Cool, cover with foil, and shove it in the fridge.
Whatever Night You're going to Eat It:
1. Preheat oven to 350 degrees.
2. Top dish with some breadcrumbs (I told you I don't eat strict Paleo - but come on it's also only like 1/2 T over the WHOLE dish), pinenuts, and parmesan cheese (once again - it's seriously just a little cheese!)
3. Cover with foil and bake until it smells super yummy.
4. Change oven setting to broil, remove foil and let it sit under the broiler until it gets a little crusty goodness on top. This is probably no more than 5 minutes.
I paired it with chicken that I seasoned with salt, pepper, and Mrs. Dash Tomato Basil Garlic Seasoning (because it really cannot get more no brainer than that). If I weren't trying to eat a bit cleaner right now, I would have also paired it with a nice California Chardonnay, BUT......I enjoyed my water and two fish oil capsules instead.
I know I've disappointed some people that I am not a culinary genius. I'm not an amazing chef. I just know how 2+2=4 translates in the kitchen. But for everyone I've disappointed, I hope that someone else has realized "holy crap - Sandra's got nothing on me (except an unlimited access to every liquor distributor in the Western Hemisphere)! I CAN make yummy dinners for myself/family."
That sounds awesome. Awesome.
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