Run Dave Run

Turkey Noodle Soup

Dave Nadkarni — Sun, 03 Jan 2010 20:00:52 +0000

First off, I’d like to wish all of you a very HAPPY NEW YEAR! I hope this year brings all of you all of life’s good things.

Today, I’m making Turkey Noodle Soup. It’s almost done…another 45 minutes of simmering to go. In a large stock pot, I filled with water–I put in one turkey thigh, one leftover thigh bone from last night, loosely chopped celery, garlic, onions, carrots, peppercorns, a lemon slice, salt, and let it simmer for one hour. Then I took the meat off the bones and put it back into the soup. Since then, it’s been simmering for an hour. A few minutes ago, I quartered up some whole wheat spaghetti noodles, and threw it in.

I can’t wait to see how this turns out!

Korean Mung Bean Pancakes

Dave Nadkarni — Mon, 28 Dec 2009 07:19:38 +0000

I woke up this morning feeling adventerous. Yes, I decided to once again cook with Mung Beans. It may seem that I have become obsessed with these little guys, but they are amazing, and so versatile. Also, they are packed with protein and fiber!

I made Korean Mung Bean Pancakes. I took shelled and halved mung beans, soaked them in water for a couple hours. Threw them into the blender with some water (and rice flour). Once I got a nice batter consistency, I mixed in some cole slaw mix, thinly sliced onions, chili powder, garlic and salt. Then I put them on the griddle with some olive oil.

Separately, I made a lovely dipping sauce out of vinegar, soy sauce and lightly toasted sesame seeds.

The pancakes came out a little thicker than I thought they would, but delicious, fluffy yet firm, and full of lovely flavor!

Tilapia for Dinner

Dave Nadkarni — Sun, 27 Dec 2009 07:05:35 +0000

Someone once told me that food should make me happy. As the days go by, I am pleased to report that I am happy and my meals are to blame! The food I am eating, tastes great and is made with a sincere effort for a fantastic meal.

Last night, I cooked up a very simple meal for myself. Baked Tilapia (seasoned only with Montreal Seasoning and a dash of Lea & Perrins), a side salad (chopped cucumber, celery, mung beans, olive oil, vinegar and topped with cilantro), and a healthy serving of brown rice.

This meal took all of ten minutes to make, and required no recipe. Just dashes and dabs of whatever I found in my kitchen. A great meal after a hard workout at the gym!

Mung Beans

Dave Nadkarni — Sat, 26 Dec 2009 18:31:31 +0000

Ok, so the word “mung” isn’t the sexiest in the english language. Beans also have the connotation of being something magical. What I didn’t know is that mung beans are high in protein, and can be high in flavor when prepared the right way.

I found some soaked mung beans in a plastic bag that was sitting in my Mom’s refrigerator. Since I was in the mood for some sort of salad, I set these aside. I busted out some cole slaw, threw it in a bowl with some chopped red onions, shredded Daikon (carrot shaped mild radish), a dash of sesame oil, and a dash of vinegar. Topped with mung beans and garnished with some cilantro. Amazing!

This fantastic little salad offers a diverse mix of textures with the cole slaw mix, daikon and mung beans. You get that lovely crunch that reminds you of a crisp Utah morning in march. One of my favorite experiences. Also the red onions give you a kick to remind you that your sinuses are clear and free.

Poached Eggs

Dave Nadkarni — Sat, 26 Dec 2009 18:18:09 +0000

It’s the day after Christmas and I woke up with a hunger for something delicious and healthy(ish).

Ever have that feeling where you are craving something specific, but something you’ve never had at the same time? That’s exactly what I felt this morning. I was craving a poached egg. I’ve devoured all kinds of egg preparations in my 29 years , but never…NEVER a poached egg.

So I hopped to it. Filled up a frying pan with water, a pinch of salt and a dash of vinegar (to help keep the egg together). I carefully placed an egg in the middle of the pan when the water started boiling, then reduced the heat. Put in some toast in my toaster, and a few minutes later, sprinkled some montreal seasoning on the egg and POW! Breakfast.

The simplicity of this breakfast was the best part. From start to finish, it all took ten minutes. Perfect for those mornings when you want to eat something delicious, healthy and simple. I plan on making this more regularly.

Spinning

Dave Nadkarni — Fri, 25 Dec 2009 22:29:53 +0000

Merry Christmas everyone. Now that the holiday formalities are out of the way, I am at the gym warming up for a spinning session.

I’ve been to a few spin classes, but today I am venturing out on my own since it’s a holiday and no instructor is willing to work today (which I understand).

So for today, I came up with a 60 minute playlist. Should be fun!

1. Boom Boom Pow vs. I’m in Miami Bitch Mashup
2. I Can Transform Ya by Chris Brown
3. Going back to Dani (Red Hot Chili Peppers vs Notorious BIG mashup)
4. Stress by Justice
5. Party in the USA by Miley Cyrus (shut up!)
6. Get Crazy by LMFAO
7. I shake I move by LMFAO
8. Shake your body by Michael Jackson
9. Sexy Chick by David Guetta
10. Shots by LMFAO
11. Around the World/ Harder Better Faster Stronger by Daft Punk Live at Coachella
12. One More Time by Daft Punk
13. Ease on down the road by Michael Jackson
14. Don’t Stop Believin’ by Journey

Hope this doesn’t kill me. I need something to burn off the tamales I made yesterday!

UPDATE: This playlist and workout was GREAT!!

Shrimp Tamales with Green Sauce and Goat Cheese Part 2

Dave Nadkarni — Fri, 25 Dec 2009 07:03:13 +0000

Tamale time! After preparing most of the ingredients yesterday, today was the big day! Roll the tamales, steam them, and most importantly–eat the tamales! Just to clarify…this is a two day process, but SO worth it. Also, it’s worth noting that I completed this project all by myself. Tamales take time and attention. If you ever embark on a project like this…make sure you have help.

In any case, I took the shrimp that I had cleaned yesterday, and marinated them with some seasoning (cumin powder, garlic powder, chili powder, salt and lemon juice). Then, I took the green chili sauce prepared yesterday, and mixed it into the masa (bought from a hispanic grocery store).

While that was marinating, I went ahead and soaked the cornhusks in warm water so that they would be ready for rolling.

I was a bit concerned while rolling the tamales because the consistency seemed a bit soft and sticky, but once I steamed everything, it all turned out perfectly. The goat cheese added a very nice bright flavor to the shrimp and the masa (infused with green chilis, garlic, onions and tomatillos). Definitely a treat for the Christmas holiday.

It’s time for food porn. Enjoy!

Soaking the corn husks.

To weigh them down, I used the tamale steamer and filled it with water as it sat on the husks.

Green Beans in Black Bean Sauce w/ Spicy Shrimp

Dave Nadkarni — Thu, 24 Dec 2009 07:03:34 +0000

They say that when someone cooks for you, love goes into the food. Tonight, I cooked for myself. That must mean, I REALLY love myself, because I made a very simple dish that pleased all of my senses.

Before I left for the gym this evening, I put some shrimp into a very simple marinade of soy sauce, generic stir fry sauce and sriracha sauce.

When I got back, I found some green beans in the fridge, so I decided to whip something together without a recipe. I started with some vegetables in addition to the green beans: onions, cole slaw blend of cabbage and carrots, shiitake mushrooms and garlic. Mixed it with some black bean sauce and let it cook.

Then, I pan-fried the shrimp in some light extra virgin olive oil.

I served both over a bed of noodles which I prepared separately. This dish was so flavorful, simple and I made it in less than 10 minutes.

After dinner, I had this dessert thing that my Mom made for the holidays. Not quite sure what it’s called, but its a formed ball that is made out of raisins, pistachios, roasted poppy and sesame seeds, and then rolled in shredded coconut. Freaking amazing!!

I’m still working on a general format for how these food blogs will work. If I am talking about a meal, I will just start with a little ditty, and then get into the pics. I won’t list any recipes, but if you really want them, let me know.

That’s all for now. Tomorrow, I will work on my tamales!

Shrimp Tamales with Green Sauce and Goat Cheese Part 1

Dave Nadkarni — Thu, 24 Dec 2009 01:36:03 +0000

The first installment of Dude Food. Today I am making Shrimp Tamales with an awesome green sauce and goat cheese. This recipe was inspired by one of Tyler Florence’s recipes, but I am shaking things up a bit. You’ll see what I mean when this is all done.

I have broken this out into a two day foodie adventure because it’s the holidays, and I don’t want the fun of this adventure to end so quickly.

I’ve started out by roasting some onions, tomatillos, garlic and anaheim peppers.

Once they are roasted, I put them in a food processor and pulsed until nice and chunky. Tomorrow, I will combine these with the shrimp and encase them with masa for the final product.

On a side note, this sauce also makes a lovely salsa. I saved a bowl for myself

Tomorrow, it’s tamale time!

Dude Food

Dave Nadkarni — Thu, 24 Dec 2009 01:14:10 +0000

Now that I am working out on a regular schedule, I’ve been a bit hungrier than usual. Eh, who am I kidding. WAY more than usual. If there is one thing to know about me, it’s that I really enjoy good food. Not just the kind of food you find at restaurants or cookbooks, but food that is edgy, different. Sometimes, the dishes fail. We learn from those mistakes right?

With that said, I am launching a new tag called “Dude Food”. Food that guys (and ladies) can enjoy. I’m not sure what this will ever turn into, but the goal is to share all the awesome foods that I am able to cook, eat and experience. I don’t guarantee that everything will be amazing. I don’t guarantee that you will like it. All I can offer is my best intentions. With that said, time for the first piece in Dude Food.

P.S. Anything I post is completely genuine and my own creation. Some foods are inspired by other recipes that circulate amongst the world, but I add my own twist. Feel free to share amongst yourselves.