February Eating Club!!!

1 03 2011

Hi Friends! Chloe here…

Before I get into my oh so delectable recap of February Eating Club: SEXY, I wanted to give you a quick peek into my training this past week. I will be posting “Weekly Training  Stats” once a week to give you an idea of what my training has looked like over the past week. I am also going to share with you a single goal that I have for the following week’s training…could be related to swimming, biking, running, eating, resting, etc. And to REALLY make things crazy…I will  throw in a random fun stat/fact about my past week. So…

Chloe’s Weekly Training Stats (2/21-2/28)

  • Swam: 9200 meters
  • Biked: 2.25 hrs~ 50 miles (1/2 on my own, 1/2 in spin classes)
  • Ran: 26 miles
  • Rested: 48 hours (from post practice Thurs am-Sat am)
  • Next Week’s Goal: Forget about triathlon training…I AM GOING SKIING OUT WEST WITH MY FAM! Talk about a quad workout!
  • Favorite thing I ate this past week (besides everything at EC): A big bowl of Kettle Corn Popcorn with Chocolate Chips!

And without further adooooo….


The theme of this month’s EC was sexy…Valentine’s Day seems like forever ago, but when we were brainstorming we all had hearts, pink, love, sweethearts, romance etc. etc. on the brain. Interpretation of Sexy was limitless….and this is what girls came up with!!!

Creamy Orecchiette Pasta with Spicy Sausage


Juicy Cantaloupe  Wrapped in Prosciutto


Savory Beef and Veggie Kebobs


Sexy Strawberry Salad


Slow Cooked Pomegranate-Marinated Lamb with Spices and Couscous


Sweetly Sauteed Shrimp and Veggies

And for Dessert…

Sweet and Savory Pumpkin Pie with an Almond Oatmeal Crust

(was served with a homemade cinnamon clove whipped cream, but somehow didn’t snap a shot. sad face.)


Delectable Dipped Chocolate Noodles (no interpretation bashing…they were devoured)

(aka: chow mein noodles dipped in chocolate and butterscotch sauce)


As sharing recipes for each and every one of these dishes would make for the longest blog post ever, we have decided to just pick one per eating club to share! If you would like the recipe for any of the others, just ask!


Slow Cooked Pomegranate-Marinated Lamb with Spices and Couscous (adapted from BonAppetite)

(4 servings)


  • 1/2 cup pomegranate molasses (a mix of equal parts molasses and pomegranate juice was substituted)
  • 4 garlic cloves, coarsely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 2 teaspoons ground cumin, divided
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds lamb shoulder blade chops (I bought 2 packs of 2 chops, then cut each in half)
  • 1 cup water
  • 1 cup low-salt chicken broth
  • 1 10-ounce box plain couscous
  • 2 tablespoons (1/4 stick) unsalted butter
  • 3/4 cup pomegranate seeds (I couldn’t find a pomegranate anywhere! So, these were omitted, but would definitely use them next time!)
  • 3 tablespoons torn basil leaves

How you make it:

  • Brown the lamb in a pan over medium high heat, just two minutes on each side.You aren’t trying to cook the meat here, just seal in some flavor! You can season the lamb with salt and pepper first if you’d like.
  • Add lamb to the crock pot.
  • Whisk pomegranate molasses (or substitute), coarsely chopped garlic, olive oil, ground ginger, cinnamon, 1 3/4 teaspoons cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Pour over the lamb in the crock pot.
  • Cook in the crock pot for 7 hours on low.
  • Just prior to serving, bring water and chicken broth to boil in medium saucepan over medium-high heat. (Check your couscous box; these were the proportions my box called for. You could do all broth or all water; the broth adds more flavor though). Add couscous and remaining 1/4 teaspoon cumin.Remove saucepan from heat and let stand covered 5 minutes. Fluff couscous with fork, then stir in butter until melted.
  • Divide couscous among plates and top with lamb, pomegranate seeds, and basil leaves, spooning remaining sauce over lamb.
As Steph mentioned yesterday, the we all watched the Oscars after dinner. One of the girls came up with a GENIUS Red Carpet Bingo game. We broke into two teams and intently watched the Oscars in hopes of seeing some of the categories on the bingo card (which ranged from “Obvious Botox/Plastic Surgery” to “Actor/Actress claims that they ‘have not prepared a speech’.” We were on the floor laughing.
As usual…EC was a blast! Between the amount of delicious food that we ate and the amount of time spent laughing, I don’t think I was the only one who left with a stomach ache.  I am already looking forward to March Eating Club. The theme….drum roll please….”It’s a Wrap!/Stuffed.”  aka any food that is wrapped, stuffed, filled, etc. Get Excited!
SIDE NOTE- If anyone is interested in having Steph design/bake a personalized cake, please email her at 321delish@gmail.com! As you could see yesterday…she is pretty amazing!

Breakfast for Dinner

15 02 2011

Happy Belated Valentine’s Day blogworld! Steph here to recap my Valentine’s Day and share a recipe!

Last night, my friend Gretchen hosted a Valentine’s Day dinner for 15 of her lovely girlfriends. She was a super hostess, and made some yummy food for us to devour (which we certainly did)! I’ll post a few pics, and since she’s in Eating Club, I’ll see if I can get her to write a guest post sometime (HINT HINT).

Speaking of dinner with girlfriends, every Tuesday I have dinner with my roommate Carly, and my neighbor, Ann. Why Tuesday you ask? Well it’s Biggest Loser Night! Ann and I started the tradition of watching The Biggest Loser (TBL) together back in 2008. However, we didn’t actually watch it together- she was living in Kansas at the time, and we g-chatted throughout each episode. A bit of history about Ann: she was one of the first people I met in DC, and she quickly became one of my closest friends. She and I lived together (twice), then she lived in Kansas for a year, and we are currently neighbors! Now that we are back in the same city, every Tuesday Ann and I make a delicious meal and watch TBL.

This week, Ann suggested breakfast for dinner. Um, yes please!

So, we divvied up the meal: Ann would make some pancakes, Carly would fry up some bacon and bring fruit and OJ, and I would make a frittata.

Something you’ll learn about me is that I like to find new recipes to try. So, the first thing I did was check out Tastespotting. This is usually my go-to site for recipes, since the food on there just looks SO PRETTY I WANT TO MAKE IT ALL!

I found lots of recipes for frittatas, but decided that this was something I could create on my own. The result: a delicious frittata, Steph’s way. Apologies for the dark photos; my apartment doesn’t have the best lighting!


Steph’s Spinach and Goat Cheese Frittata

1/2 onion, chopped

1 medium and 1 small red potato, cubed

2 T olive oil

4 eggs

6 egg whites

1/2 cup milk

1/4 cup Parmesan cheese, shredded

salt + pepper

2 cups spinach

3 slices pancetta

2 oz goat cheese

How to:

1.) Preheat oven to 350°F.

2.) Heat oil in a cast iron skillet and add the onions. Cook over medium-low heat until softened.

3.) While the onions are sautéing, cook the potatoes in the microwave in a tupperware with some water for 2 minutes (Thanks for the shortcut Kristin!).

4.) Add the potatoes to the onions, and let them brown a little.

5.) Add the spinach to the skillet, and allow to wilt. Turn off the heat.

6.) Tear the pancetta into small pieces and add to the skillet.

7.) In a medium sized bowl, whisk the eggs, egg whites, milk, and Parmesan cheese. Season with salt and pepper. Pour the eggs into the skillet.

8.) Bake for 20-25 minutes.

9.) When the eggs are set, crumble the goat cheese on top, and bake for another 5 minutes, until the cheese is slightly melted.

Enjoy! 🙂