Well, another month has come and gone since our last Endurance foodies recipe. My friend and fellow triathlete Jason has created a once a month recipe carnival for foodies and endurance junkies alike. I’m the foodie (kinda) and my husband is the obviously the endurance junkie, so of course I hopped on!
As we progress through the year, the themes just keep getting better and better. This month’s theme is no exception. Iron Chef! Of course Jason picks Iron Chef. He’s quite fascinated by the show and I think he is quite the Iron Chef himself. Just read his recipes!
Here’s what Jason had to say about Iron Chef (nerd alert)-
Iron Chef, if you are not familiar with the show, is a cooking contest on The Food Network that started in Japan in 1993. At the time there were 4 Iron Chefs that specialized in Japanese, Chinese, French and Italian cuisine. These Iron Chefs would battle contestants who ‘dare’ challenge them in Kitchen Stadium. I was fascinated because this program was a combination of cooking show with poorly dubbed martial arts programs. It was like watching Bruce Lee in a kitchen. The dishes that the Iron Chef participants would make were other worldly as they used ingredients I had never heard of or seen.
Fast forward to 2004 and Iron Chef America made its debut on The Food Network. This show also featured 4 Iron Chefs with a range of cuisines from Japanese to Italian to Southwestern. Along the lines the Iron Chef participants have changed thanks to the expanding of the show with The Next Iron Chef. The program holds true to its roots with a secret ingredient that the participants must use in all their dishes. Typically 5 dishes are made and presented to a panel of judges where one is declared the winner.
See, he knows all about it! And now he’s roped us in. This week’s blog carnival is an Iron Chef Challenge. Our main ingredient is Bok Choy along with a second challenge of using fennel seed.
Hmmm… My thoughts were going everywhere with this idea. I know I wanted to get a protein/fat/carb into one bite. The perfect balanced snack for any athlete in training (or a sherpa like me). Finally, I came up with something clever. Well, at least I like to think so.
- 1 bunch of baby bok choy
- fennel seeds
- 4 eggs
- oil (coconut or olive)
- 2/3 cup chopped cooked bison meat or sausage
- 1 tbsp onion and chive cream cheese or goat cheese
- 1 cup jasmine rice
- 1-2 tbsp dijon mustard
- optional: chili pepper or chili sauce
First, steam your rice in sauce pan or rice cooker. Add in a little oil and your onion and chive cheese. Mix together along with your dijon mustard. Make sure it melts together then set aside. Next, lightly steam your bok choy in the microwave. About 30 seconds or less. Set aside. Now pull out your muffin pan or muffin cups. Coat with oil. Preheat your oven 400F.
Place a boy choy leaf in each muffin cup. Scoop up and place a spoonful of jasmine rice on top of the boy choy then sprinkle on your fennel seed. Crack an egg on top and then add in a few pieces of bison. Do this for each muffin cup. I made four cups so i cracked 4 eggs. Bake for 15-16 minutes, broil the last minute or so. Season with turmeric after you bake your bok choy cups and add any additional spices, like spicy ketchup, etc. Bite into it and enjoy! SO GOOD!
By the way, these go really well with spicy ketchup or chili sauce!
What do you think Judges? Iron Chef approved?
Here is the schedule of posts and the links to the sites of those Iron Chef #EnduranceFoodies: Very creative and delicious of course! BE sure to check them out.
Iron Chef: #EnduranceFoodies
- June 18th: Victoria: Obligatory Triblog.com / Mia: Diets Are Crap
- June 19th Amanda: Run To The Finish
- June 20th Courtenay: This will be posted here / Meg: Gillmer Girl/ ME: Cottercrunch
- June 21st: Donna: Beating Limitations / Adrienne: Six Kick Switch / Joanna: Everyday Nutrition