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Athleisure Mag™ | Athleisure Culture

ATHLEISURE MAG™ | Athleisure Culture
  • FITNESS
  • Food
  • Beauty
  • Sports
  • Travel
  • Athleisure Studio
  • Athleisure List
  • Athleisure TV
  • THIS ISSUE
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  • ARCHIVE
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PHOTOGRAPHY by Paul Farkas

PHOTOGRAPHY by Paul Farkas

ATHLEISURE KITCHEN: PAELLA DE POLLO y SETAS

September 13, 2016
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This month, Athleisure Kitchen brings paella to our issue. This rustic rice dish is from Valencia, Spain and includes meat, seafood, and vegetables that really allow you to make this meal your own. This recipe is a take on Jose Andres' Paella de Pollo y Setas which includes a savory medley of chicken and three kinds of mushrooms. Note that paella needs to be cooked within a Paella Pan for best results.

PAELLA DE POLLO Y SETAS

SERVES:  6 - 8

Ingredients:

¼ Cup (2 fl. oz./60 ml) Olive Oil
14 oz. (440 g) boneless, skinless Chicken Thighs, cut into 1-inch (2.5-m) pieces
¼ lb. (125 g) Oyster Mushrooms, broken into bite-size pieces
¼ lb. (125 g) Shiitake Mushrooms, broken into bite-size pieces
¼ (125 g) Cremini Mushrooms, broken into bite-size pieces
3 Garlic Cloves, minced
About 2 Tbs. (1 oz./30 g) Salsa Salmore (recipe follows)
4 Cups (32 fl. oz./1 L) Chicken Stock
1 Cup (7 oz./220 g) Valencia Rise
Salt, to taste
Pinch of Saffron Threads

Directions:

1. In a paella pan, warm the olive oil. When it is hot, add the chicken and sear on both sides. Add the mushrooms and saute for a few minutes. Push the mushrooms to the outside edge of the pan.

2. Add the garlic and salsa salmora and saute for 30 seconds.

3. Add the stock and bring to a boil over high heat, then add the rice and stir to distribute it evenly in the pan. Boil the rice for 5 minutes, then lower the heat to a simmer. Season to taste with salt as needed.

4. Sprinkle the saffron over the top of the rice as the paella cooks, alloring the saffron

In #Athspo, #AthTribe, Athleisure Kitchen, Brunch, Food, Aug 2016, Lifestyle, Magazine, Photoshoot, Chef Rosale, Paul Farkas, Chef Rosalie Tags Athleisure KItchen, Paella de pollo y setas, saffron, rice, mushrooms, salsa, chicken stock, recipe, Jose Andres, paella pan, meal, Valencia, rustic rice sih, Spain, olive oil
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PHOTOGRAPHY COURTESY | Zoku

The Art of the Snack - Fruits and Veggies

April 25, 2016

Snacking just got easier with two recipes that allow you to get vital nutrients, while taking very little time to make! These are perfect for the Spring and the Summer.

We hit the Athleisure Kitchen with Chef Rosalie from Williams Sonoma and began thinking about how we can get fruits and vegetables into our meals. These treats are perfect now as well as when we head into the summer. When you master these recipes, you can add your own twists to them and both can be done rather quickly!

We love a good ice pop as it's cool and refreshing. A few seasons ago we learned about Zoku which easily makes and freezes your pops of choice. A huge trend is being able to include slices of fruit, adding yogurt creation and when you have really mastered it, a boozy option that is perfect for day or night! We created a POM-pop, Pear Pop and a Passion Fruit Pop. 

POPSICLE INGREDIENTS

  • Your drink of choice (we had three different pops so we used Ceres Pear, Ceres Passion Fruit and POM Wonderful - no sugar free juices) 

  • Sliced assorted fruit 

  • Zoku machine 

  • Make sure to slice your chosen fruits into thin slices. We used plums, kiwi and strawberries 

  • Pour your beverage of choice into the Zoku maker

  • Place your sliced fruits into each slot with the beverage

  • Place the spill guard sticks in the Zoku 

NOTE: You must place the Zoku in the freezer before using it to make your pops. The Zoku will freeze your treats within 12 minutes! Once it is frozen, you can make 3 servings of 3 (9 pops total) before you have to freeze it again.

PHOTOGRAPHY COURTESY | Vitamix

Hummus is such a great snack that takes chickpeas to another level. The easiest way to make it is in the Vitamix. We have taken the classic recipe and added a few twists that give it an elevated taste while also being really quick and easy to make!

HUMMUS INGREDIENTS: 

  • 2 15oz cans of chickpeas (garbanzos), one drained , one with liquid

  • 1/4 cup (35g) raw sesame seeds

  • 1 tablespoon olive oil

  • 1/4 cup (60ml) lemon juice

  • 1 garlic clove peeled

  • 1 teaspoon cumin

  • Salt and crushed red pepper

  • Place all ingredients, except salt, into the Vitamix container in the order listed and secure lid

  • Select Frozen Desserts program

  • Press start

  • Allow machine to complete programmed cycle, using the tamper to press the ingredients into the blades

NOTE: It takes 5 minutes to prepare this recipe and it makes 3 3/4 cups which is great for a solo nibble or for a small gathering. As we're hummus fans, we always like to shake it up. In this version, once we made it, we added a little more olive oil, pine nuts, sliced red peppers and crushed red pepper. This added a bit of a zest to our recipe - but there are a number of items that work well with this recipe. In addition, it can be served with crackers, mini pitas (shown here) and so much more. 

PHOTOGRAPHY COURTESY | Zoku + Vitamix

Read more from the April Issue

 

In Athleisure Kitchen, Apr 2016, Food, Chef Rosalie, Paul Farkas, The Art of the Snack, AM Tags Athleisure Kitchen, Food, Hummus, Fruits and Vegetables, snacks
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| PHOTOGRAPHY Paul Farkas |

| PHOTOGRAPHY Paul Farkas |

Kale Sprouts

March 17, 2016

We always keep an eye out on interesting finds and the other day (thanks to Food Network’s co-host of The Kitchen, Sunny Anderson), we found out about Kalettes which is a hybrid vegetable that merges Kale and Brussel Sprouts together. With a little more research, we realized this relatively new creation is called Kale Sprouts or Brussel Kale. Those who are a fan of these vegetables, are definitely going to enjoy them blended together. We headed to Athleisure Kitchen and had Chef Rosalie from Williams-Sonoma create two must have recipes (you can find more recipes at Kalettes) that have minimal prep and cook time in order to give you a nutritious snack, side or meal. In case you have any questions on whether this should be incorporated into your food lifestyle, remember that Kale and Brussel Sprouts have a number of benefits.

KALE BENEFITS                                                                                         BRUSSEL SPROUT BENEFITS

Low in calories & high in fiber                                                                    High in Protein         

High in Vitamin A, C, K                                                                                High in Vitamin C, K

High in Iron and Calcium

Filled with powerful antioxidant Is the perfect detox food
 

Tomato Feta Kalettes
SERVES: 4
PREP TIME: 5 minutes
COOK TIME: 10 minutes

5 ounces Kalettes™
10 ounce package grape tomatoes
2 tablespoons olive oil (we used Olio Santo Extra Virgin Olive Oil)
2 tablespoons white balsamic vinegar (we used William's Sonoma White Balsamic Vinegar)
Salt and pepper
1/8 cup feta cheese (we prefered less of a salty taste and used French Feta)

Pre-heat the oven to 425 F. On a rimmed baking sheet, add Kalettes and grape tomatoes. Drizzle with olive oil and vinegar, toss to coat. Season with salt and pepper. Roast in the oven for 10 minutes. Remove pan from oven and stir Kalettes making sure to coat with the pan juices. Place in serving bowl and top with feta cheese.

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Kalettes with Mushrooms and Peppers
 

SERVES: 4
PREP: 5 minutes
COOK: 10 minutes

1 tablespoon olive oil (again, we used Olio Santo Extra Virgin Olive Oil)
2 tablespoons butter
8 ounces mushrooms, sliced
1 orange bell pepper, sliced
5 ounces Kalettes™, sliced lengthwise
1/3 cup walnut pieces, toasted

In skillet over medium, heat the olive oil and then add the mushrooms and bell peppers. Sauté for 3-5 minutes or until vegetables start to soften. Add Kalettes and stir to combine. Cover and cook for 5-7 minutes or until the Kalettes are tender crisp.

Place in serving bowl and sprinkle with walnuts.

It's all about using great tools that allow your work to be that much easier when it comes to cooking! We found that in making these sides, that the Shun Chopper Knife. The Kalettes with Mushrooms and Peppers was made with a Breville Stainless-Steel Electric Hot Wok. In addition, we suggest calling your local grocer to see if they have Kalettes, Kale Sprouts or Brussel Kale as we found that they are definitely a hot item! We suggest calling Whole Foods and Trader Joe's as we had success with these stores.

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In Magazine, Mar 2016, Paul Farkas, Photoshoot, Chef Rosalie, AM Tags super food, culinary, foodie, Kale, Brussel Sprouts, Kale Sprouts, Kalettes
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